FRIDAYYYY!!!!
First of all let me start by saying, Happy Halloween, and that is not my kid. It is a brainchild...or that of The Brain. Did that make any sense whatsoever?
Sorry, we are only open for lunch service today because Georgetown turns upside down after 7pm. If you don't know about it, you don't want to!
What is The Mad Chef of M Street going to be this year???
http://images.buycostumes.com/mgen/merchandiser/34518.jpg
I will post a pic next week sometime, but it is bound to be a good time!!!!
Friday, October 31, 2008
Thursday, October 30, 2008
Tuesday, October 28, 2008
The Brain's Random Thoughts...
Did you ever think Yo-Yo Ma was a rap group? Like when you saw his songs scroll by on The Box (yes, 80's children, you remember The Box...)?
No chance I'm the only one who ever thought this.
No chance I'm the only one who ever thought this.
Like the SNL Skit..."Fix It!"
Fuck!
Yes, that is my favorite word ever and boy did it get abused over the last twenty or so minutes. I also just got here about thirty minutes ago. Recap...my raw bar cook has been asking for wood chips for smoking salmon since yesterday. She expected them to come in today though we won't need them until next Saturday, so I did not order them. She is upset because her thinking is we need everything right then and there. Um, the end of the month and inventory is less then 4 days away, so chill the fuck out.
Our garbage disposal has been acting up for 3 months. 4 different companies have come in saying that this or that needs to be replaced. I called one vendor 3 months ago and said "fix it." Hold on Mr. Sous Chef, the people upstairs want to check this out and make sure it is in their best interest to see if this really needs to be replaced. The disposal won't work some nights but does others. Too many chiefs, not enough Indians.
My chef has been told several different things and vendors have come in looking at it sporadically. It still isn't fixed, and this morning the same vendor that I called 3 months ago was back in to replace only a part of what needed to be fixed. The technician told me the same thing he told me 3 months ago. Someone upstairs thought it was wise to try and only fix a part of the problem without telling anyone in the kitchen. I get on the phone with one of our accountants and ask why only part of the problem is being solved. He tells me that his chief accountant did not approve for the entire thing to be fixed because he brought in another tech guy that said it wasn't the problem. WHAT THE FUCK, people.
Embarrassing wouldn't really be the right term to use in this case. Maybe I shouldn't care this much about things that are out of my control but how hard is it to just get one piece of equipment fixed? Well, maybe I should learn my lessons, especially when this has still yet to be installed. I mean, at least someone took the time to take it out of the box so it could be on display for a while!
Yes, that is my favorite word ever and boy did it get abused over the last twenty or so minutes. I also just got here about thirty minutes ago. Recap...my raw bar cook has been asking for wood chips for smoking salmon since yesterday. She expected them to come in today though we won't need them until next Saturday, so I did not order them. She is upset because her thinking is we need everything right then and there. Um, the end of the month and inventory is less then 4 days away, so chill the fuck out.
Our garbage disposal has been acting up for 3 months. 4 different companies have come in saying that this or that needs to be replaced. I called one vendor 3 months ago and said "fix it." Hold on Mr. Sous Chef, the people upstairs want to check this out and make sure it is in their best interest to see if this really needs to be replaced. The disposal won't work some nights but does others. Too many chiefs, not enough Indians.
My chef has been told several different things and vendors have come in looking at it sporadically. It still isn't fixed, and this morning the same vendor that I called 3 months ago was back in to replace only a part of what needed to be fixed. The technician told me the same thing he told me 3 months ago. Someone upstairs thought it was wise to try and only fix a part of the problem without telling anyone in the kitchen. I get on the phone with one of our accountants and ask why only part of the problem is being solved. He tells me that his chief accountant did not approve for the entire thing to be fixed because he brought in another tech guy that said it wasn't the problem. WHAT THE FUCK, people.
Embarrassing wouldn't really be the right term to use in this case. Maybe I shouldn't care this much about things that are out of my control but how hard is it to just get one piece of equipment fixed? Well, maybe I should learn my lessons, especially when this has still yet to be installed. I mean, at least someone took the time to take it out of the box so it could be on display for a while!
Monday, October 27, 2008
C.R.E.A.M.
So, the speed hump of the day has just come and gone without a problem. It is creeping on 3pm and I have everything just about set-up for my evening cooks to stroll in, so everything is going well. I even have my special set and ready to go, and that is why I am writing this next post.
Have you ever had a brain fart and just had no clue what it is you were trying to accomplish? Well, I didn't go to that extreme when I was thinking of my special but I came close. I knew that I wanted to make some whipped sweet potatoes, that was the easy part. My sauce, well, that is never easy. I am most critical on myself when it comes to making sauces.
I pride myself in them because of working under so many chefs in the past ten years or so, I should have a plethora of things to fall back on. Come to think of it, I should be able to do that for whatever I am cooking, right? It ain't that easy, homey. I want specific flavors to go with specific foods, it's just the way I am. I have thrown away countless sauces since I started cooking that tasted "fine" to everyone else but like shit to me. It's all relative though, many of them would have passed fine, but for my particular standards for sauces.
Well, with me preaching this autumn thing for the past few weeks and after countless trips into the same 2 walk-ins for about 30 minutes, I finally came across something I thought would work. Maybe it was those special minutes in the morning at my condo when I was in my "office" and reading some Food & Wine that I kept seeing hazelnut recipes.
Bam! It hit me upside the head that that would be my sauce for the evening. Vanilla-Hazelnut cream, simple as it sounds too. Those were my 3 ingredients, well that and a double of some bourbon that I almost burnt every hair on my face off with.
Yes, sometimes I forget that alcohol is flammable.
Have you ever had a brain fart and just had no clue what it is you were trying to accomplish? Well, I didn't go to that extreme when I was thinking of my special but I came close. I knew that I wanted to make some whipped sweet potatoes, that was the easy part. My sauce, well, that is never easy. I am most critical on myself when it comes to making sauces.
I pride myself in them because of working under so many chefs in the past ten years or so, I should have a plethora of things to fall back on. Come to think of it, I should be able to do that for whatever I am cooking, right? It ain't that easy, homey. I want specific flavors to go with specific foods, it's just the way I am. I have thrown away countless sauces since I started cooking that tasted "fine" to everyone else but like shit to me. It's all relative though, many of them would have passed fine, but for my particular standards for sauces.
Well, with me preaching this autumn thing for the past few weeks and after countless trips into the same 2 walk-ins for about 30 minutes, I finally came across something I thought would work. Maybe it was those special minutes in the morning at my condo when I was in my "office" and reading some Food & Wine that I kept seeing hazelnut recipes.
Bam! It hit me upside the head that that would be my sauce for the evening. Vanilla-Hazelnut cream, simple as it sounds too. Those were my 3 ingredients, well that and a double of some bourbon that I almost burnt every hair on my face off with.
Yes, sometimes I forget that alcohol is flammable.
Sunday, October 26, 2008
Brain Freeze
Saturday...
First of all let me apologize for the, uh...slacking that has been going on with me and The Brain. It has been a week of, uh, HELL.
Too much to talk about and to be honest my brain (no pun intended) is frozen. This pilot is quickly approaching and the script is finally coming together. Plus I have several very close friends coming in next week to eat Saturday night. Thank goodness there isn't a Skins game next Sunday because I would be looking at another sleepless night. It's not like the week was crazy busy here at the restaurant, but in my mind I haven't slowed down since the tailgate last Sunday.
The changing of the weather is upon us and I have made chicken noodle soup 3 times the past 2 weeks, as I don't intend to get sick this winter (knock on wood). As my cooks and friends alike begin to get the sniffles I see that this is going to be a looooong winter.
This week has flown by once again, back to that "Hell" thing, and I have gotten to play with several foods new to the season. Spaghetti and butternut squash, sweet potatoes, pumpkin and much more. Unfortunately not much more is coming to my mind though!
Have a great weekend!!!
First of all let me apologize for the, uh...slacking that has been going on with me and The Brain. It has been a week of, uh, HELL.
Too much to talk about and to be honest my brain (no pun intended) is frozen. This pilot is quickly approaching and the script is finally coming together. Plus I have several very close friends coming in next week to eat Saturday night. Thank goodness there isn't a Skins game next Sunday because I would be looking at another sleepless night. It's not like the week was crazy busy here at the restaurant, but in my mind I haven't slowed down since the tailgate last Sunday.
The changing of the weather is upon us and I have made chicken noodle soup 3 times the past 2 weeks, as I don't intend to get sick this winter (knock on wood). As my cooks and friends alike begin to get the sniffles I see that this is going to be a looooong winter.
This week has flown by once again, back to that "Hell" thing, and I have gotten to play with several foods new to the season. Spaghetti and butternut squash, sweet potatoes, pumpkin and much more. Unfortunately not much more is coming to my mind though!
Have a great weekend!!!
Wednesday, October 22, 2008
Sunday Wrap Up
Tuesday morning, traffic was a bitch this morning!
But back to the Sunday was the J crew...
Sunday morning started like every other day of the week for me, early. Well, by early I mean anything before 9am that entails major responsibilities. So at 8am I was already up and packing my car in Bethesda...it was enough of a challenge storing food for 40 people in 1 refrigerator, yes I am that talented, I know.
I digress as usual, after everything was stuffed in my car shortly before 10am and I was on the road to pick up my partner. From there it was to my parents house because that's where the real equipment stays, they have a house with a shed and a yard...trump card.
At that point it was about 10:30am and time to load the truck that I take to the games. The truck gets stacked with 2 tables, a tent, the grill, 4 coolers worth of food, ice, and of course plenty of beer.
After that it was finally time to head to the stadium. We got there before the damn gates even opened. That would mean we got there 4+ hours before game time, ugghhh. After a 10 minute wait we were let in, and we were probably just over 100 cars back in line so we weren't the only crazies out! It took just over 30 minutes, with the help of some of the group, to set everything up and get the grill going just in time for the birthday girl to arrive in style, fashionably late!
All in all pics were taken, food was devoured, smiles were plentiful, beer was flowing and BAM it was 3pm and time to break down because I had a Skins game to enjoy, dammit!
Time to get into the kitchen, spaghetti squash arrived this morning, but I can't remember which fish I even ordered to come in this morning....
But back to the Sunday was the J crew...
Sunday morning started like every other day of the week for me, early. Well, by early I mean anything before 9am that entails major responsibilities. So at 8am I was already up and packing my car in Bethesda...it was enough of a challenge storing food for 40 people in 1 refrigerator, yes I am that talented, I know.
I digress as usual, after everything was stuffed in my car shortly before 10am and I was on the road to pick up my partner. From there it was to my parents house because that's where the real equipment stays, they have a house with a shed and a yard...trump card.
At that point it was about 10:30am and time to load the truck that I take to the games. The truck gets stacked with 2 tables, a tent, the grill, 4 coolers worth of food, ice, and of course plenty of beer.
After that it was finally time to head to the stadium. We got there before the damn gates even opened. That would mean we got there 4+ hours before game time, ugghhh. After a 10 minute wait we were let in, and we were probably just over 100 cars back in line so we weren't the only crazies out! It took just over 30 minutes, with the help of some of the group, to set everything up and get the grill going just in time for the birthday girl to arrive in style, fashionably late!
All in all pics were taken, food was devoured, smiles were plentiful, beer was flowing and BAM it was 3pm and time to break down because I had a Skins game to enjoy, dammit!
Time to get into the kitchen, spaghetti squash arrived this morning, but I can't remember which fish I even ordered to come in this morning....
Monday, October 20, 2008
Weekend Update
Monday...
This weekend went by in a blur. It started with racing to the kosher market Friday night, and ended with getting home around 10pm Sunday night. After the market ordeal Friday night, I had to head straight home to meet up with everyone about the pilot being filmed in less then a month. A lot of ground was covered (finally) on that front...how does the name "Chasing Flavor" sound?
Saturday morning things got rolling by 9am with the park dedication for a relative. Numerous celebrities were there to speak including Oprah and author Khaliah Ali. My father actually got pictures with Ms. Ali without knowing who she was and was "star struck" to say the least by both of the speakers presence.
I digress, by 1pm I was in the Potomac area, the kitchen was enormous, and I started cutting away. I was there with my partner for abuout 5 hours preparing everything in detail before cleaning and leaving. There was much to be learned about using the proper plate/silverware for the various foods we were making. Dairy to one set and meat to another, these plates were practically color coordinated. I couldn't imagine actually paying such attention to my food, ever.
Out of time for now, I will update more from the weekend later! Back into the kitchen to finish up that gastrique...
This weekend went by in a blur. It started with racing to the kosher market Friday night, and ended with getting home around 10pm Sunday night. After the market ordeal Friday night, I had to head straight home to meet up with everyone about the pilot being filmed in less then a month. A lot of ground was covered (finally) on that front...how does the name "Chasing Flavor" sound?
Saturday morning things got rolling by 9am with the park dedication for a relative. Numerous celebrities were there to speak including Oprah and author Khaliah Ali. My father actually got pictures with Ms. Ali without knowing who she was and was "star struck" to say the least by both of the speakers presence.
I digress, by 1pm I was in the Potomac area, the kitchen was enormous, and I started cutting away. I was there with my partner for abuout 5 hours preparing everything in detail before cleaning and leaving. There was much to be learned about using the proper plate/silverware for the various foods we were making. Dairy to one set and meat to another, these plates were practically color coordinated. I couldn't imagine actually paying such attention to my food, ever.
Out of time for now, I will update more from the weekend later! Back into the kitchen to finish up that gastrique...
Sunday, October 19, 2008
Sundown
It's Friday already...
I would love to say I had the day off yesterday, but it sure as hell didn't feel like it. From 9am until about 8pm all I did was travel from place to place, making phone calls and placing orders. I must have spent an hour alone making deals with my vendors about what I specifically wanted for my tailgate Sunday.
My tuna is the best available and I could basically eat it right out of the bag. OK, that just didn't sound right, but it's about the best Sushi-grade tuna that money can buy in this area. My produce order had to have been a PITA with all of the broken cases that I ended up getting of several different fruits and vegetables. Terrible.
By Monday I will post up all of the details of what went down this weekend, along with the meeting for the pilot going on next month. The meeting for that is tonite, but first I have to get out of here early to get all of the food needed for Sunday. I ended up having to get everything from a Kosher Market in Wheaton.
They close early on Friday's and are closed on Saturday's for the Sabbath...my friend tells me I'm an honorary member of the J Squad this weekend!
I would love to say I had the day off yesterday, but it sure as hell didn't feel like it. From 9am until about 8pm all I did was travel from place to place, making phone calls and placing orders. I must have spent an hour alone making deals with my vendors about what I specifically wanted for my tailgate Sunday.
My tuna is the best available and I could basically eat it right out of the bag. OK, that just didn't sound right, but it's about the best Sushi-grade tuna that money can buy in this area. My produce order had to have been a PITA with all of the broken cases that I ended up getting of several different fruits and vegetables. Terrible.
By Monday I will post up all of the details of what went down this weekend, along with the meeting for the pilot going on next month. The meeting for that is tonite, but first I have to get out of here early to get all of the food needed for Sunday. I ended up having to get everything from a Kosher Market in Wheaton.
They close early on Friday's and are closed on Saturday's for the Sabbath...my friend tells me I'm an honorary member of the J Squad this weekend!
Tuesday, October 14, 2008
OK, So Maybe I'm Possibly Kind Of An Asshole...Sometimes
Maybe.
I wrote a while back about a lady who went all apeshit on me about requiring a meal that was gluten-free. I assumed that she had an allergy, which is actually more common than you'd realize. Said assumption got me yelled at on my floor, and didn't exactly set this lady in a good light in my mind, and representation here.
Luckily for me, my loyal readers are always here to help. Commenter Baddfrog posted the following just recently:
Some people have an autoimmune reaction when they eat gluten that causes the body to attack itself. That's called Celiac Disease and it causes a host of problems. Most people just have the gluten sensitivity of allergy.
One of the side affects of Celiac is irritability...which apparently your drama queen patron was experiencing at the time!
Well, you sir are correct. Celiac disease is indeed a disease, and though I'm no doctor I probably could have been a little more aware and/or mindful at the time. So, Ms. Crank Customer, The Mad Chef says "my bad."
And because I KNOW you're dying to learn more about Celiac disease, here are some fast facts...
Celiac disease is both a disease of malabsorption—meaning nutrients are not absorbed properly—and an abnormal immune reaction to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Celiac disease is genetic, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.
Knowledge, people...that's why I'm here.
I wrote a while back about a lady who went all apeshit on me about requiring a meal that was gluten-free. I assumed that she had an allergy, which is actually more common than you'd realize. Said assumption got me yelled at on my floor, and didn't exactly set this lady in a good light in my mind, and representation here.
Luckily for me, my loyal readers are always here to help. Commenter Baddfrog posted the following just recently:
Some people have an autoimmune reaction when they eat gluten that causes the body to attack itself. That's called Celiac Disease and it causes a host of problems. Most people just have the gluten sensitivity of allergy.
One of the side affects of Celiac is irritability...which apparently your drama queen patron was experiencing at the time!
Well, you sir are correct. Celiac disease is indeed a disease, and though I'm no doctor I probably could have been a little more aware and/or mindful at the time. So, Ms. Crank Customer, The Mad Chef says "my bad."
And because I KNOW you're dying to learn more about Celiac disease, here are some fast facts...
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.
When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.Celiac disease is both a disease of malabsorption—meaning nutrients are not absorbed properly—and an abnormal immune reaction to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Celiac disease is genetic, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.
Knowledge, people...that's why I'm here.
Piloting the Kosher Express
Tuesday...
Too much going on in and outside of the restaurant for my mind to contend with. Banquets that we haven't received the menus for yet, and just over 100 pounds of fish to fabricate. The kitchen ran out of too many items last night, as it was unexpectedly busy for a Monday night.
To safeguard against the same thing happening tonite I have ordered heavily, which explains all that fish to cut. Other than that, I have multiple quotes to give up by tomorrow for this Kosher tailgate this weekend. Which is not cool, I must admit.
Meeting for the pilot this Friday to finalize the script and getting with the musical acts, who are traveling down from New York for the gig. Looks like things may finally be falling in line for this to go down. I'm really excited, even if we're a little late!
Back to that tailgate this weekend, I actually had to go so far as to order new grill grates for my beast of a barrel grill. Damn thing weighs 170 pounds and I had to spend almost an hour between the computer and phone to get a hold of the manufacturer to get the proper grates for this thing. Ugh.
Time to start the specials for the day, I brought in some sunburst squash and baby zucchini...
I will roast them off and whip up some type of "fines herbes" sauce to compliment them.
Au revoir!
Too much going on in and outside of the restaurant for my mind to contend with. Banquets that we haven't received the menus for yet, and just over 100 pounds of fish to fabricate. The kitchen ran out of too many items last night, as it was unexpectedly busy for a Monday night.
To safeguard against the same thing happening tonite I have ordered heavily, which explains all that fish to cut. Other than that, I have multiple quotes to give up by tomorrow for this Kosher tailgate this weekend. Which is not cool, I must admit.
Meeting for the pilot this Friday to finalize the script and getting with the musical acts, who are traveling down from New York for the gig. Looks like things may finally be falling in line for this to go down. I'm really excited, even if we're a little late!
Back to that tailgate this weekend, I actually had to go so far as to order new grill grates for my beast of a barrel grill. Damn thing weighs 170 pounds and I had to spend almost an hour between the computer and phone to get a hold of the manufacturer to get the proper grates for this thing. Ugh.
Time to start the specials for the day, I brought in some sunburst squash and baby zucchini...
I will roast them off and whip up some type of "fines herbes" sauce to compliment them.
Au revoir!
Monday, October 13, 2008
Beet It!
Monday...
Not much to say, Saturday night was a beast. Went over smooth from the kitchen side and we didn't have any returns all night long, save for one item that had gone cold at the table. Just over 300 with the banquets for the evening. According to the reservations, we did 90 people at 8pm, which was when both the parties were supposed to have sat down. I think they ended up going out just after 9pm.
Today as I walked thru the doors into the kitchen, I noticed that everything is well under way for the start of service and running smoothly. Chef is off today, so I have prepared some roasted beats I'll mix with some other fall vegetables that we recently brought in. Then 12:30 rolls around I see my chef...um, you miss this place that much, huh? Not really, the manager was short staffed this morning so my chef took the initiative to step in until the closing manager gets here, nice.
Tonite looks promising as far as being busy goes. It's a holiday, there are tons of people walking around outside and it was busy for lunch today. Gotta go finish that spicy carrot broth to go with the beets!
Not much to say, Saturday night was a beast. Went over smooth from the kitchen side and we didn't have any returns all night long, save for one item that had gone cold at the table. Just over 300 with the banquets for the evening. According to the reservations, we did 90 people at 8pm, which was when both the parties were supposed to have sat down. I think they ended up going out just after 9pm.
Today as I walked thru the doors into the kitchen, I noticed that everything is well under way for the start of service and running smoothly. Chef is off today, so I have prepared some roasted beats I'll mix with some other fall vegetables that we recently brought in. Then 12:30 rolls around I see my chef...um, you miss this place that much, huh? Not really, the manager was short staffed this morning so my chef took the initiative to step in until the closing manager gets here, nice.
Tonite looks promising as far as being busy goes. It's a holiday, there are tons of people walking around outside and it was busy for lunch today. Gotta go finish that spicy carrot broth to go with the beets!
Saturday, October 11, 2008
Breaking Fish
Saturday...
I almost don't know where to start. I am out of time yet again and I have yet to even tell you about my past 3 days away from the blog.
Thursday, eh it was my day off so I don't know what I can possibly write about that is PC, yes it was one of those days off. How the hell does that happen? Never mix politics with family for one. Sometimes you don't want to know where other members of your family stand, because it will only frustrate the living shit out of you.
Friday, I think for the first time ever I knew what it's like to work for a large hotel and prepare banquets for well over 1000 people. I cut 90 pounds of salmon...tar tare. I didn't only do that, but that took me the better part of 6 hours to do once I broke each salmon down. After that I helped put together 1800 pieces of shrimp wrapped with bacon and phyllo dough. I also fabricated the fish and made a special for the evening.
I was at work for just over 13 hours, I think. 90 fucking pounds...can you even imagine what my hands felt like at the end of the day? And you can take 4 showers and still not get that fishy smell off of you. But, eventually I came home and mustered up the energy to cook for myself and the Mrs. before collapsing onto my bed at 2am. Right back up again to come into work at 9am the next day.
Saturday, Taste of Georgetown, 2 banquets, one of which my chef learned about at 1pm today. 240 on the books for the evening. I haven't stopped running around yet to keep everything in order. At least I know I am accomplishing things, as I've gotten everything set up for the other parties, but my chef is down at The Wharf buying fish for the parties as we speak! Should be an interesting evening!
Go Skins!!!!!
I almost don't know where to start. I am out of time yet again and I have yet to even tell you about my past 3 days away from the blog.
Thursday, eh it was my day off so I don't know what I can possibly write about that is PC, yes it was one of those days off. How the hell does that happen? Never mix politics with family for one. Sometimes you don't want to know where other members of your family stand, because it will only frustrate the living shit out of you.
Friday, I think for the first time ever I knew what it's like to work for a large hotel and prepare banquets for well over 1000 people. I cut 90 pounds of salmon...tar tare. I didn't only do that, but that took me the better part of 6 hours to do once I broke each salmon down. After that I helped put together 1800 pieces of shrimp wrapped with bacon and phyllo dough. I also fabricated the fish and made a special for the evening.
I was at work for just over 13 hours, I think. 90 fucking pounds...can you even imagine what my hands felt like at the end of the day? And you can take 4 showers and still not get that fishy smell off of you. But, eventually I came home and mustered up the energy to cook for myself and the Mrs. before collapsing onto my bed at 2am. Right back up again to come into work at 9am the next day.
Saturday, Taste of Georgetown, 2 banquets, one of which my chef learned about at 1pm today. 240 on the books for the evening. I haven't stopped running around yet to keep everything in order. At least I know I am accomplishing things, as I've gotten everything set up for the other parties, but my chef is down at The Wharf buying fish for the parties as we speak! Should be an interesting evening!
Go Skins!!!!!
Wednesday, October 8, 2008
Boxed In
Wednesday...
It's barely noon and I'm craving that sweet bubbly to touch my lips. Yes, it may turn out to be another one of those days. I'm off to work in a few minutes but have already learned (not a day later) that before I even enter this chili cook-off I spoke of, well, it ain't gonna happen. The day of this cook-off is the same day we have scheduled to tape the TV pilot my team and I have long awaited to do. So one obviously trumps the other. Guess I will just have to wait until May to square off with the best in the city again.
Two parties tonite, so I have plenty to keep me busy along with the ongoing planning of a party that I am setting up for next weekend.
Side note: Remember that dryer that caught on fire almost 2 months ago in the restaurant? Well the dryer got delivered last Tuesday...it looks really pretty in that box. Get it?
It's barely noon and I'm craving that sweet bubbly to touch my lips. Yes, it may turn out to be another one of those days. I'm off to work in a few minutes but have already learned (not a day later) that before I even enter this chili cook-off I spoke of, well, it ain't gonna happen. The day of this cook-off is the same day we have scheduled to tape the TV pilot my team and I have long awaited to do. So one obviously trumps the other. Guess I will just have to wait until May to square off with the best in the city again.
Two parties tonite, so I have plenty to keep me busy along with the ongoing planning of a party that I am setting up for next weekend.
Side note: Remember that dryer that caught on fire almost 2 months ago in the restaurant? Well the dryer got delivered last Tuesday...it looks really pretty in that box. Get it?
Yo, I Was In Baghdad When You Were Still In Your Dad's Bag...
Tuesday...
The hangover from Sunday definitely kicked in as I must have woken up on the wrong side of the bed this morning. It's OK though, I have kept to myself as much as possible and stayed in the kitchen cutting away at everything possible, save for my own fingers. I must have cut enough vegetables to last the week. Practicing my knife cuts with precision...until I found myself looking in every other direction except for that which I was cutting. Only problem is after about an hour I found my jaw locking and teeth hurting from concentrating too much. Ugh.
OK, so it may not have been that bad. Yet, I did have some words with a female server this morning after she tried to tell me how I should sell my special, and then proceeded to tell me I was not her boss. Um, I can feel the respect just flowing from this server... Unfortunately, her father actually works in the kitchen as well. So I have yet to say a word to him except "hello" since he got here 3 hours ago. Fine by me dude, just do your job and have a nice day. But your daughter is barking up the wrong tree.
It isn't so much that it gets under my skin for the lack of disrespect, what gets to me is when someone who has no idea what they are talking about questions what I have been doing for over 10 years. Short time span for my profession, I understand. But my reply to that is I was cooking when this server was just getting out of grade school. And given that my specials sell out damn near every night, I'm not going to hear that mess from a newbie who works in the front. I have my chef and plenty of people in the biz that I trust and respect to get advice from, thank you very much.
On to more pleasant things in the kitchen. I made a golden beet & ginger soup this morning. I made almost 3 gallons and it wasn't around to use for dinner...woot!
Side note: Why didn't I learn my lesson the first time about trying to cater outside events of 30 or more? I must love to run my head through brick walls before I learn the lesson of bumps and bruises. Can't go into details because it is a surprise for the people I am doing this for, but I really have to learn when to say "no."
Cheers!
The hangover from Sunday definitely kicked in as I must have woken up on the wrong side of the bed this morning. It's OK though, I have kept to myself as much as possible and stayed in the kitchen cutting away at everything possible, save for my own fingers. I must have cut enough vegetables to last the week. Practicing my knife cuts with precision...until I found myself looking in every other direction except for that which I was cutting. Only problem is after about an hour I found my jaw locking and teeth hurting from concentrating too much. Ugh.
OK, so it may not have been that bad. Yet, I did have some words with a female server this morning after she tried to tell me how I should sell my special, and then proceeded to tell me I was not her boss. Um, I can feel the respect just flowing from this server... Unfortunately, her father actually works in the kitchen as well. So I have yet to say a word to him except "hello" since he got here 3 hours ago. Fine by me dude, just do your job and have a nice day. But your daughter is barking up the wrong tree.
It isn't so much that it gets under my skin for the lack of disrespect, what gets to me is when someone who has no idea what they are talking about questions what I have been doing for over 10 years. Short time span for my profession, I understand. But my reply to that is I was cooking when this server was just getting out of grade school. And given that my specials sell out damn near every night, I'm not going to hear that mess from a newbie who works in the front. I have my chef and plenty of people in the biz that I trust and respect to get advice from, thank you very much.
On to more pleasant things in the kitchen. I made a golden beet & ginger soup this morning. I made almost 3 gallons and it wasn't around to use for dinner...woot!
Side note: Why didn't I learn my lesson the first time about trying to cater outside events of 30 or more? I must love to run my head through brick walls before I learn the lesson of bumps and bruises. Can't go into details because it is a surprise for the people I am doing this for, but I really have to learn when to say "no."
Cheers!
Monday, October 6, 2008
Hip Hip Hooray!
Monday morning...
I have a full staff finally! I mean, I have someone to fabricate the fish, cooks on the line, and a prep cook? Wow, I almost don't know what to do with myself. Clean, clean, and clean more, I guess. I have some golden beets left over from the weekend, so I may try to bust out a soup tonite with it.
Football talk, why is that my Terps will knock off some of the best teams according to national polls and then get spanked by a team like UVA? UVA!? They lost to DUKE. No, not Duke basketball, fucking Duke football! 31 nuthin...I wont speak about that the rest of the week.
As for my Washington Redskins? Winning, and the coach is still telling the team and the media we are leaving points on the field. I am horny for Zorny, this team may be about to make a statement in the NFL. The playbook isn't even completely opened up, and the defense was banged up and missing 3 starters. Sorry, I'm going off the subject.
HIP HIP HOORAY! (How gay is that anyway? I don't care!)
And happy freaking Monday, I need to start cleaning.
I have a full staff finally! I mean, I have someone to fabricate the fish, cooks on the line, and a prep cook? Wow, I almost don't know what to do with myself. Clean, clean, and clean more, I guess. I have some golden beets left over from the weekend, so I may try to bust out a soup tonite with it.
Football talk, why is that my Terps will knock off some of the best teams according to national polls and then get spanked by a team like UVA? UVA!? They lost to DUKE. No, not Duke basketball, fucking Duke football! 31 nuthin...I wont speak about that the rest of the week.
As for my Washington Redskins? Winning, and the coach is still telling the team and the media we are leaving points on the field. I am horny for Zorny, this team may be about to make a statement in the NFL. The playbook isn't even completely opened up, and the defense was banged up and missing 3 starters. Sorry, I'm going off the subject.
HIP HIP HOORAY! (How gay is that anyway? I don't care!)
And happy freaking Monday, I need to start cleaning.
Friday, October 3, 2008
Thursday, October 2, 2008
Pal0wn3d
Apparently "facts" are filtered through the lens of teh evel librul Main Stream Media!
My brain basically assploded halfway through this debacle.
My brain basically assploded halfway through this debacle.
Rocky
Thursday...
Well it's the day off for the week and I have no idea how I will spend it. Beer comes to mind, but beer with food sounds even better. I have been called upon to cook for some friends this evening. What am I going to cook? Well, chili was asked for, and this is actually a different set of friends then a few weeks ago so I guess I can't complain.
This week is unbelievably slow at the restaurant. Maybe politics to come into play with the state of.. eh fuck, I could care less why it's slow. I just know it is and I won't start with excuses on as to why. So not exactly the most exciting week in the kitchen.
Last night wasn't all that bad but one clip from last night I want to share is this conversation that took place between a server and I. He walked into the kitchen and said, "Chef, please just say no so I can got tell the guests we cant do it." I replied, "Why are you even asking something you already have an answer for?" He goes on, "Well the guest would like to know if you can filet the whole fish for them." My reply, "That's something you do table side for the guest." The server finally exclaimed, "Oh hell no, thank you."
Let me fill you in on this before you think I'm smoking crack by only telling a part of the story. It is all that you should need to know about that server in particular, but I can't tell you if it is laziness or just the server does not know how to do it. The server did not even ask how it can be done, and this guy has been serving for at least 10 years in this city at numerous upstanding restaurants. Don't ask me how that person has gotten this far without ever having to do such a thing.
But I did just tell him to get the Rockfish that I had on the menu from my special the day before. The whole fish for the evening was striped bass. Kinda the same fish, it's a constant discussion with everyone who brings it up...what is the difference between Rockfish and striped bass?
For me it's simple, leave the tri-state area and ask for a Rockfish. They won't know what you are talking about. It's a Maryland thing, like crab cakes and football, ya know?
The other difference here is whenever I get Rockfish it is wild, while my striped bass is almost always farm raised. Rockfish is also a marketing name too, kinda like Chilean Black Sea Bass...do you think it would be so popular if we called it by it's real name, Toothfish???
Well it's the day off for the week and I have no idea how I will spend it. Beer comes to mind, but beer with food sounds even better. I have been called upon to cook for some friends this evening. What am I going to cook? Well, chili was asked for, and this is actually a different set of friends then a few weeks ago so I guess I can't complain.
This week is unbelievably slow at the restaurant. Maybe politics to come into play with the state of.. eh fuck, I could care less why it's slow. I just know it is and I won't start with excuses on as to why. So not exactly the most exciting week in the kitchen.
Last night wasn't all that bad but one clip from last night I want to share is this conversation that took place between a server and I. He walked into the kitchen and said, "Chef, please just say no so I can got tell the guests we cant do it." I replied, "Why are you even asking something you already have an answer for?" He goes on, "Well the guest would like to know if you can filet the whole fish for them." My reply, "That's something you do table side for the guest." The server finally exclaimed, "Oh hell no, thank you."
Let me fill you in on this before you think I'm smoking crack by only telling a part of the story. It is all that you should need to know about that server in particular, but I can't tell you if it is laziness or just the server does not know how to do it. The server did not even ask how it can be done, and this guy has been serving for at least 10 years in this city at numerous upstanding restaurants. Don't ask me how that person has gotten this far without ever having to do such a thing.
But I did just tell him to get the Rockfish that I had on the menu from my special the day before. The whole fish for the evening was striped bass. Kinda the same fish, it's a constant discussion with everyone who brings it up...what is the difference between Rockfish and striped bass?
For me it's simple, leave the tri-state area and ask for a Rockfish. They won't know what you are talking about. It's a Maryland thing, like crab cakes and football, ya know?
The other difference here is whenever I get Rockfish it is wild, while my striped bass is almost always farm raised. Rockfish is also a marketing name too, kinda like Chilean Black Sea Bass...do you think it would be so popular if we called it by it's real name, Toothfish???
Wednesday, October 1, 2008
Culinary Wonders USA
See the Mad Chef's profile at this wonderful new site!
http://www.culinarywondersusa.com/savory_james_chase.html
http://www.culinarywondersusa.com/savory_james_chase.html
Falling Slowly
Wednesday....
Another day at the office I suppose. Not much going on, chef did inventory this morning and was finishing up when I got here at 1pm. He left shortly thereafter to go to a tasting at one of the properties. Did I mention there are 5 hotels spread across this city that the Four Horsemen own? Not to mention the other restaurants...
Well, I hope we don't consider bringing in a product not made in house, but not my call obviously. If you have seen our dessert menu, though, you would probably agree that we have enough of the pie/cake/tart variety. I'm no pastry chef, so it's not like it is fresh on my mind to whip up a new dessert up as often as I make the nightly specials. Although there is this ginger cake I put on the menu a few months ago that seems to be doing fairly well, and an espresso pumpkin cake last year...OK, so it happens every other blue moon I figure.
Since I like to practice utilizing all the goods in the kitchen tonite, I am going to use up the rest of the butternut squash in a hash with andouille sausage, confit of leeks, pimento peppers and top it off with a port reduction. Simple and easy, not much else to say about it. Hope it sells well with the Chilean black sea bass I intend to pair it with!!!
Also, I cant help but feel like I've jumped the gun with this "changing my food with the changing of the seasons" deal. I don't see a single leaf looking to turn yet. Oh well, guess I'm just ahead of the game...and Mother Nature. Yeah right...
Another day at the office I suppose. Not much going on, chef did inventory this morning and was finishing up when I got here at 1pm. He left shortly thereafter to go to a tasting at one of the properties. Did I mention there are 5 hotels spread across this city that the Four Horsemen own? Not to mention the other restaurants...
Well, I hope we don't consider bringing in a product not made in house, but not my call obviously. If you have seen our dessert menu, though, you would probably agree that we have enough of the pie/cake/tart variety. I'm no pastry chef, so it's not like it is fresh on my mind to whip up a new dessert up as often as I make the nightly specials. Although there is this ginger cake I put on the menu a few months ago that seems to be doing fairly well, and an espresso pumpkin cake last year...OK, so it happens every other blue moon I figure.
Since I like to practice utilizing all the goods in the kitchen tonite, I am going to use up the rest of the butternut squash in a hash with andouille sausage, confit of leeks, pimento peppers and top it off with a port reduction. Simple and easy, not much else to say about it. Hope it sells well with the Chilean black sea bass I intend to pair it with!!!
Also, I cant help but feel like I've jumped the gun with this "changing my food with the changing of the seasons" deal. I don't see a single leaf looking to turn yet. Oh well, guess I'm just ahead of the game...and Mother Nature. Yeah right...
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