The moments

The tapas in Spain. Perhaps the most perfect time and place meal that I have had in my lifetime.

Riding a bike next to the beaches of Mallorca with bleu waters, with the city of Palma on the opposite side, and mountains in view.

Feeling the sense of camaraderie, of personal happiness, and well being, that those in Spain feel on a daily basis.

Watching a Spaniard teach me how to make the perfect Tortilla Espanol, with no communication, as I speak no Spanish and he no English. The emotion and love put into the simple dish of Eggs, Potatoes, and Olive oil.

Braving the ruthless winter winds and snows everyday in the trek to and forth, the best restaurant in the world. Noma.

Eating a Smorrebrød with my brother in Denmark.

Spending a weeks time in perhaps the most sought after kitchen in the world, the one who is most looked upon next as to whats the food trend. The boat at Noma, ie the development and test kitchen of the World's Best Restaurant.

With no more than $100 dollars for the week, eating some of the best tasting and exciting food of my life, in Istanbul.

A weeks time in Istanbul with no one but myself, and being entertained, curious, and excited, seeing the busiest city of my life.

Drinking wine in France.

Eating nothing more than Baguette, Cheese, Grapes, and Figs for lunch.

Experiencing a true French kitchen, with guidelines and attitudes as one might expect coming into France.




Although I sometimes might seem to not enjoying myself, one must always look at the big picture, more than the moments or days that aren't the most joyful.

The moments, tastes, and lessons I have learned learned thus far on my travels have been beyond my wildest dreams. The  highest highs and the lowest lows, the most excited flavors and the most disappointing dishes.

But one always learns from every moment, takes something from it. Becomes faster and better at a task, learns a new flavor or combination, learns a new culture or a few words in a new language.

And I can't wait to see what's next.

Three days and four services left here in Cabris. A quite exciting month ahead it seems.

A longer post to come, thank you all for the support. I can't wait to update you.

Sincerely,

Collin

Questions and Answers..

Catching Up with the Travelling Cook: Collin Wagner

Photo Credit- Chris Ford

If you don’t know Collin, he has made the most of his post high days by traveling the world, gaining interesting experiences in different locations with the hopes of someday becoming a head chef somewhere. Collin is currently in France and he was kind enough to answer these few questions with me.....

http://www.themarinara.com/2011/08/17/collin_wagner/

Thanks Matt for the questions, made me laugh.

Press

Recently, the restaurant here in Cabris was featured in the local (with a very high percentage of circulation) newspaper, called the Nice-Matin.

I haven't been able to find the article on the newspaper's website, but here is a picture of the article and photo of the staff.

-Wearer of blue aprons.

"According to French culinary tradition, white aprons are reserved for those who have ascended to the level of chef, having completed a journey that began as an apprentice wearing a blue apron. But within the kitchen of any Thomas Keller restaurant, everyone from the commis to the chef de cuisine, wears a blue apron during the hours prior to service, changing into white only once service begins.


While respect for tradition is a common thread among the kitchen staff, what's just as important is the desire to constantly learn. Everything can always be done a little better. Everyone can always learn something new. It's that constant exploration that allows the experience to continually evolve. Assuming an apprentice's mindset for a little bit each day is a reminder of that." -The French Laundry