The Mad Chef of M Street: Back and Forth

Monday, November 24, 2008

Back and Forth

Work, don't work, work, don't work. That is how my chef played it this week with the head honcho in town. When the owner visits from his winter home in Florida (it's a fucking yacht that costs just under 4k to fill up) it is in the best interest of my chef to be present in the restaurant. Well, after already working 7 days last week my chef came in for a few hours on Monday just to be around when the head horseman was around. But he would quickly leave the premises when the guy left because there was no need for him to be here other then for the sake of that guy.

Well, since the man was only in town for 4 days my chef decided he would take off Saturday. Not so fast, things aren't the way they should be, or at least they weren't when I left Wednesday night. So he was going to work Saturday to complete a nice 13 days in a row of seeing this place. If you have never done that before you should try it, it's fabulous. Well, when I walk in Friday morning I find out that my chef is going to take Saturday off, fine by me. I was told I could come in around noon. That's a cake day, kinda like my Mondays but it will hopefully be much more busy tonight then it is on a Monday.

I asked my chef to order me parsnips for this evening. I have come to really like this white carrot. It is sweeter then a regular carrot...actually it doesn't really taste anything like a carrot, think candied sweet potatoes. If you have been reading then you know how much I enjoy those! I will most likely do a puree with a blood orange sauce of some type. I am heading to Dean & Deluca's for some of those right now before I get to work. I am thinking some kind of gastrique...

Is anyone watching Top Chef this season? It seems as if they have reverted backwards instead of progressing forward with the talent they put on there. I know it is only the second episode, but there are 2 Europeans on the show and they may just give a handfull of ass to all the Americans on there. Tsk tsk tsk, I knew I should have tried out for that show. I may have actually made it past the first episode...peeling apples?? C'mon guys, if I hadn't have made it in the top 9 then I would have been the first to say "Sorry Tom, I just don't deserve to be here."

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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, November 24, 2008

Back and Forth

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Chef James Chase

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