The Mad Chef of M Street: There's No "I" In "Mashed Potatoes"

Friday, August 7, 2009

There's No "I" In "Mashed Potatoes"

Thirsty Thursday...

If yesterday was hump day, why did I choose to go out and drink last night? Who knows and who cares, I will most likely end up doing the same tonite with different people. I am not an alcoholic I swear, I just like the taste of beer.

Today a surprise in the form of Frank Morales, my old chef from Zola almost 10 years ago, who paid us a visit in the kitchen and hung around for several hours. Maybe he is going to stick around for a while as Barton prepares for the zillion other ventures he has going on. Morales just recently left Rustico, which was taken over by another former chef of mine from Olives, Steve Maninno. Things could get interesting around here, having so many chefs in one place at the same time. Too many chiefs, not enough Indians would be the saying. To be a bit more PC, I will say too many chefs not enough cooks...

Tonite we did just around 150 covers out of nowhere and I ran out of mash potatoes at 9pm. Well, I noticed we were low beforehand and had another batch working when we ran out. It all would have worked out fine had Barton not been walking down the line in the middle of the rush and noticed they were being made. No, don't give any credit for jumping on the problem and finding a solution so quickly. Instead question why the fuck I was running out in the first place. "There is no I in you fucked up..." Thanks Barton.

I mean I had the potatoes ready, only one table had to wait 15 minutes for their food. Barton catching me in the act was all it took for the night to go to shit. Not even the entire day, not even the entire evening. The last 30 minutes of service sucked because of that one issue. Yeah.

Everyone left with smiles on their faces though, including Chef and Barton. It's Miller time...

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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

Friday, August 7, 2009

There's No "I" In "Mashed Potatoes"

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