Chef & Recipe Blog

Presentation and Focal Point

john — Thu, 10 Apr 2008 05:02:49 +0000

Every chef is going to have their own interpretation of how they want a dish to look. I would encourage you to experiment a bit to try and find your own creative identity.

Ahi Tempura with an Asian slaw, Black Sesame seeds, Micro-greens, and Spicy Red Chile sauce.
Colossal Crab Cocktail with Black Beans, Mango puree, Blood Oranges, and Organic Baby Greens.
Pan Roasted Chicken with Mesquite Barbecued Shoe string potatoes, asparagus, and Thyme jus.
Pan Crisped Red Snapper with Spanish Rice, Black Bean-Tomato Salsa, Creole Remoulade, and Snow Pea Shoots.
Lobster Mac and Cheese with Roasted Tomato Couilis, and Fried Basil

freedom

john — Wed, 09 Apr 2008 06:58:58 +0000

I am back from the dead.I have been reserected to fulfill my destiny and to reclaim my culinary soul. Armed with a chef knife and steel,to do battle with the dark forces of the restaurant industry.I will not bore you with the gory details of my journey,but I will tell you this, never again will I put myself in the position to kneel at the feet of the enemy.

I am back to doing what I love,I am truly at home in the kitchen. For those of you who believe in me and want to see me succeed,I say thank you, I am truly blessed. For those of you who look to destroy that belief in ones self, I say to you every dog has his day and this chefs bite is much worse than his bark. For those of you who feel what I am saying, continue to fight the good fight and give them hell.

For the love of the game

john — Tue, 08 Apr 2008 03:26:21 +0000

You always hear athletes talk about how they play their respective sports for the love of the game. It always helps if the game you play pays as well as some athletes get paid! The point is, you have to love what it is that you do. Being a chef is one of the few professions that allow you to develop that love on a daily basis. I have over a decade in the food service industry and still continue to learn more and more about what it is to be a professional chef. The restaurant business is unforgiving and very cruel at times, so it would be fullish to pursue a career in this field if you do not have a love of the game. In this game you play or get played.

Basic Dessert Recipes

john — Tue, 08 Apr 2008 02:48:44 +0000

Crème Anglais

ingredients:
Directions: Combine half and half, vanilla, and 8 oz. of the sugar in pot and bring just to a boil. In large mixing bowl, whip remaining 8 oz. sugar and egg yolks until smooth. Temper the mixture then cook the sauce over low heat (stirring constantly) until nappe (coats a spoon). Strain into bowl and cool over ice by stirring slowly with a spoon. It must be cooled completely.

Crème Brulee (yields approx 20 – 8 oz.)

Ingredients:
Directions: Preheat oven to 350°F. Scald the heavy cream (DO NOT BOIL). In a large mixing bowl combine yolks, eggs and sugar. Mix thoroughly – DO NOT WHIP. Gradually stir the scalded cream into the egg mixture. Add the vanilla and salt, then strain thru a fine mesh sieve.

Apple Crisp Topping

Ingredients:
Directions: Make “Dry Mix” by mixing all dry ingredients. In a mixer with paddle attachment, mix ½ lb. butter(cubed) and 2 ½ cups “dry mix” until small crumbs form. Repeat process.

Foster Sauce

Ingredients:
Directions: Melt butter and add brown sugar, banana liquor and rum. Dissolve sugar and allow alcohol to begin to burn off. Once alcohol burns off add the syrup and spices and you are done.

Chocolate Ganache

Ingredients:
Directions: Break up chocolate and place in bucket. Scald heavy cream and butter and pour over chocolate and puree with beurre mixer until smooth.

Picking up the pieces

john — Mon, 07 Apr 2008 14:55:27 +0000

I have always held myself to the highest standards and for the first time in my career I am questioning what that really means. I am certain that these standards have given me the drive to be a well rounded and technically sound chef. The truth of the matter is, some times this is not enough.

Some times your drive and ambition proves to be a double edge sword. On one hand if you find yourself in a great situation, ambition is good. On the other hand if your in my position, a chef who has excellent experience and skills, who commands a certain salary, it may be difficult to find that great situation that I spoke of earlier. In todays economy, Proprietors find it difficult to spend that type of money on any chef, especially one who had such a short stint as an executive chef.

I truly believe in my abilities and worth as a chef. It is very important to have belief in ones self because with out it you will not be successful in anything that you do. To answer my own question about standards and ambitions, we are who we are and I will continue to do what I feel is best for my family and my career.

It is my Standards that make me who I am as a chef and I will continue to strive for excellence regardless of my circumstances. This is just another pressure situation that we a chefs have to work through. If things were always easy, know body would ever be good at anything.

If At First you Don’t Succeed Try Again

john — Thu, 27 Mar 2008 15:54:18 +0000

Since my last post a lot has transpired. As quickly as it began, it has come to an end. For many reasons out of my control, I am no longer an executive chef. You have to be true to self and true to your trade, never second guessing your training and experience. As a chef on any level you must understand that there will be obstacles in your way, but you have to find a way to overcome them.

In my case they were obstacles that made it impossible for me to do my job effectively, and no matter what I did, I was in a situation that would not work. At the end of the day it is the establishment that will pay the ultimate price, because people’s unwillingness to change, not focusing on what makes sense as opposed to what put you in a bad situation from the beginning, will be the downfall of a very historic and once prestigious restaurant.

I am what I am, and for that reason I must continue my journey to mastering my trade. The decisions we make define who we are and how we are viewed as professional chefs. It is very important to stand for what you believe is right and what is in your best interest, learn to live with your regrets and take responsibility for those decisions we make.

Be Careful What You Wish For

john — Fri, 25 Jan 2008 04:04:30 +0000

I have just Become the executive chef at a very historical restaurant in Chesapeake City MD. I have finally reach my ultimate goal and it feels great; however this new title comes with an enormous amount of responsibility and is quite overwhelming at times.

You cannot get a clear appreciation for what goes into being a successful chef until the responsibility is yours. At the end of the day it is you who will be held responsible for what takes place in that kitchen good or bad. It is time to man up and do what you do. I have found a new respect for what it means to be a professional chef.

Take a Step Back to Take Two Steps Forward.

john — Sun, 18 Nov 2007 05:10:39 +0000

Some times in life patience is really a virtue. I recently stepped out of the kitchen to try and further my career. I was a food production Manager for a dining hall for a local university. Needless to say I was successful at the job but I was not happy. I never lost that chefs mentality and that love for my trade.

Before changing my career I had to think long and hard about the implications of that choice and what it meant to my future as a chef. I have worked really hard to put myself into a position to be consider for an executive chef job but up until now was not given that opportunity.

I truly believe that had I not changed my career path briefly, I might not be in this position today. You have got to take chances in life some times and be prepared to live with those choices. I am not shore how all of this is related but I do believe that every thing happens for a reason. What I thought was a step back was actually two steps forward.

Staying on Top

john — Mon, 13 Aug 2007 02:33:17 +0000

You may find yourself in a situation where money seems to be the bottom line.

I understand that you must be profitable to stay in business. But if you manage your resources correctly and maximize the productivity of your labor, you will not only be successful in the financial side, but you will not compromise the quality of your products.

To maximize your labor, it is imperative that you properly train your staff to do the job correctly and efficiently. Understand that in restaurant kitchens, sales drive your labor, food and all controllable cost percentages. Because of this you have to utilize everything in your kitchen.

For example, using all vegetable scraps for mire poix (celery,onions, and carrots) or recycling meat, seafood, and poultry scraps for stocks and sauces. You also have to order properly being careful to control cost, by buying only what you can use in a reasonable period of time.

Labor cost must be controlled by properly scheduling your staff and understanding who is the most efficient and skilled to do the job.

Execution

john — Mon, 16 Jul 2007 03:30:51 +0000

This may be one of the single most important aspects of being a successful line chef. You must execute food production and food safety at all times. What separates a chef from a cook is how execute your job. It is our job as chefs to teach these concepts and hold people to a very high standard in this area.