The Mad Chef of M Street: Stealing Cable Was So Much Easier

Tuesday, January 13, 2009

Stealing Cable Was So Much Easier

Tuesday...

Just rambling on here a bit. How was your weekend? Mine was spectacular, first FiOS came and left and I got to watch the NFL Network for all of ten minutes before the box went out and forgot how to work. An hour on the phone with "tech support" (probably in India) gave me the answer of making another appointment for them to replace the box...thanks assholes. If the karma of free cable hadn't caught up with me after 2 years I would still be with Comcast.

Enough of that though, have I mentioned it's a little slow around here? We did 46 covers last night. We averaged just under 100 a year ago, ouch. It's OK though, no worries so long as I still get to play with food, I'm a happy camper.

Thursday is just around the corner and Panas Gourmet sent me an email a few days ago giving me their initial reactions to the recipes I sent them. They only flat out dissed one, and that's fine because it was meant to go with one of their sweet empanadas, bleh. This is a great experience for me because they gave me their opinion on most of the recipes, and the bottom line was sounds interesting but we have to taste them first.

That's the only nod of encouragement I need because I can make the food taste good. It may even broaden their horizons more as it has my own. It has already helped my culinary skills to do research into Latin cuisine, beyond what Anthony Bourdain shows me from time to time on No Reservations. My cooks here in the kitchen talk a lot about certain foods but rarely come in with anything more then empanadas, some type of sweet cornbread they call "quesadillas," and papusas. They're not much for inspiration.

I also have the party for G-ma this weekend. There are 75 confirmed to be attending and I have yet to think of anything, awesome. Looks like this Thursday will be a little time with FiOS, some at the gym, research, and then research & development with Panas Gourmet.

Just the way I want my days off to be, running around like a chicken with it head cut off...mmm, I love chicken.

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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

Tuesday, January 13, 2009

Stealing Cable Was So Much Easier

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Chef James Chase

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