The Mad Chef of M Street: A Bear Market

Tuesday, January 6, 2009

A Bear Market

Tuesday...

Last night was a bear, bear meaning at was almost unbearable to stand through. We did less then 50 covers once again, and it's not only this place that is slowing down. I don't want to talk about that though.

Onto more progressive things for this year. I can't wait to be at home tonite and have an actual hour to myself to get things done. I have to send out several emails to start networking for what is to come. Party of 90 with the family is next Sunday, Panas Gourmet next Thursday, and the chili competition in NYC on the 24th.

For the party with the fam I only know one of the items I will be making, and it includes truffles, hehehe. I will send off several recipe ideas to the catering company I am to meet with next Thursday. In turn, hopefully a few of the ideas I send will pique their interest into seeing the product itself. The chili competition will just be a fun trip, nuff said. Depending how many people enter I expect to...well, I expect to win this one dammit. Then there is that pilot I was so hell bent on several months ago. I will start nagging to get my foot in the door once again. By the time it happens I just hope it was worth the wait.

Oh yeah, and as a small addition to a "resolution" this year, I intend to post waaaaaaayyy more pictures when I go onto events this time around. Visuals kill the written word, I figure, so I will be better at that this year. This blog has been going on for a few months now and I only intend to make it better with time.

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

Tuesday, January 6, 2009

A Bear Market

No comments:

Chef James Chase

Blog Archive

Contributors

Chef James Chase