The Mad Chef of M Street: It's A Beautiful Moooorrrrnnniiiinnngggg!!!!!

Monday, September 29, 2008

It's A Beautiful Moooorrrrnnniiiinnngggg!!!!!

What a weekend!!!

Maryland knocks down yet another top 25 team, and the Redskins? What do you say about them? After it's all said and done this season ain't nowhere near over, but someone got a serious gut check yesterday. That game was shown to about 90% of the country too, can't wait to see what everyone thinks about this team now. I will say that I have already spoken to several friends and I don't see how it's possible that Cowboy fans can call out sick to work the following day after such a loss!

Anyways on to work, I'm very excited about football and all, but this weekend pretty much started the fall season and that means a whole new plethora of foods that I can start to play around with. This is my favorite time of the year. Only bad thing (not too bad) is that I have come to notice that my plates become slightly more complex, as I layer in more flavors. I also roast and braise more often instead of grill and saute items. First up this week will be some butternut squash. I cant wait, time to get on the phone with my vendor!!

Oh yeah, since this wasn't posted last week I have to get this out there to go along with the beautiful picture that was posted yesterday. I for one haven't gotten to up on my team yet, they still have much to prove and they know it as well. Like Redskins Head of Football Operations Vinny Cerato said this morning on his radio show, today is a day to just enjoy what took place yesterday.

http://www.youtube.com/watch?v=j_Nu5fBd6T4

No comments:

Post a Comment

Chef James Chase

At the age of 12, James Chase heard the call of the culinary arts in the simple form of bacon and eggs. Whether it was for his parents or his friends and their parents, who were happy to have him stay over in order to sample his art, this dish launched him from a curious teenager to a quizzical student, and now, to a chef of the highest quality.

Born and raised in suburban Hyattsville, MD, a stones throw from Washington, DC, James attended high school at the prestigious DeMatha Catholic High School, and found himself in small, local Italian restaurant washing dishes. From the bottom he began his journey to the top. He was accepted into Johnson and Wales University for the culinary arts and began his studies.

Knowing that study without practice was under serving, James sought out employment under Chef Eric Pickens of Classic Catering, and delved deeply into the art and efficiency of catering to large crowds with food of the finest quality. Chef Pickens was impressed with James’ work and dedication and referred James to his friend, 1995 Restaurant Association of Metropolitan Washington’s Chef of the Year Bill Jackson of the Carlysle Grand Café in Arlington, VA.

While still in school, Chef Jackson took James under his wing, and was able to show him the enormous responsibilities of being a modern chef, from managing the multimillion dollar business to perfecting the smallest garnish. Under the tutelage of Chef Jackson, he was able to experience that which he was being taught in culinary school, preparing him for life as a culinary artist.

Soon James moved across the border into Northwest DC to work for former kitchen supervisor at the White House Chef Ron Reda, a favorite of famed Washington Post food critic Tom Sietsema, at Shelley’s West End. As sous chef, James got the opportunity to help develop the menu and manage the kitchen for the first time, learning not only the technical duties of the position, but the ethics that drive him to this day: keeping a clean kitchen, using only the freshest ingredients and leading by example.

James moved on to expand his culinary knowledge by spending time at Zola, the fashionable café beneath Washington’s chic National Spy Museum. Under French-trained Chef Philip Carroll, former executive chef at the famed Cerise at Le Meridian Hotel in Chicago, James got to learn and experience the attention to detail and delicate nature of French cuisine.

Later, James worked at Chef Todd English’s Olives in midtown DC, under one of his most trusted assistants, Steve Maneno. Exploring the roots of Mediterranean cuisine and expanding upon his prior knowledge, James was able to add a new geographical twist to his repertoire while earning the respect and admiration of two of the city’s finest chefs.

That respect came calling when he was asked to join the staff at another of DC’s more prestigious haunts, DC Coast. Known for having the best seafood in town, James was able to learn from the highly rated Chef Jeff Tunks and Chef de Cuisine Andy Brooks. Chef Brooks took James’ cooking to another level, infusing the knowledge and usage of local and simple ingredients to create fresh masterpieces with seasonal variety. James was so well regarded at DC Coast, he was asked to help start Chef Tunks’ fourth DC restaurant, Acadiana.

The Washington Post in April 2007 raved about James’ Wahoo special:

Another night's wahoo -- ah, that daily delivery -- was also served just as requested, one minute on the light side. Topped with a roasted tomato sauce (with a surprise kick of chili) and sided with a slightly sweet gingery polenta, it was one of the nicest and least showy seafood entrees in several months.

James sees food as a personal interaction from chef to diner, and continues to implement his mantra of fresh ingredients presented in an exquisite fashion, simple as his bacon and eggs all those years ago.

The Mad Chef of M Street

Monday, September 29, 2008

It's A Beautiful Moooorrrrnnniiiinnngggg!!!!!

No comments:

Chef James Chase

Blog Archive

Contributors

Chef James Chase