Is There More to It?

I began cooking with the intent of becoming successful. Not successful for personal satisfaction, to make those who know me proud, nor money. With the intent and theory that to have the widest impact on the world, to elevate the quality of life for the most souls living about, the easiest route to do so would be to become a big name, using my then fame, success, and resources then to touch the widest audience.

It eats at my soul knowing that some of us daily have the luxury of choosing what we want to eat, sometimes in fancy restaurants, sometimes what to cook that evening, sometimes purchasing a product from a far off land that is luxurious. And knowing that others, many, many others in the world, are wondering where their next meal will come from, what it will be, and some even perishing due to lack of food.

Today, the twenty first century, and many in the world don't even have the means to stay alive.  What an incredible, and stunning, extreme difference of societies that coexist.

I love cooking. I love working in restaurants. I love the life that they cultivate. I love cooking incredible food, seeing what can be done with food, using incredible products to create pleasure to a guest by means of food. But at times, during those day in and days out at the restaurant, I question whether there is more, whether I could do more in those hours. Should I wait to see if that success happens, or do I go down a path helping others immediately.

A dilemma to be in, one that will surely affect my future decisions as far as the path of my career goes.

One day, sooner or later, I will help people through food. It's only a matter of when.

What's Next?!

Oh my, how far we've come!

"belles fringues"

The first day of harvest (Part II) ended with a blast! And a down-on-his-luck Chief Grape drove, with a flat-tire, two hours beneath the darkening, cold sky. The harvesters waited for him, .......


Check out this lovely blog, written by Jean Marc's wife, Kristin, which the latest post details the first hours of the harvest! I find her writing so very elegant, some of the best! 

Respect

When I first arrived at the idea of working on a vineyard for the harvest, one of the main reasons is that I wanted to learn what it takes. The amount of work needed for one bottle of wine, the importance and expression of terroir, how the personality of a winemaker affects the wine.

Respect has become the biggest theme that I have taken out of the first four days here. The thought that we are picking from vines that are 79 years old-nearly four times that life of my own, is mind blowing. The vines that have survived and tended from all those years.

Respect for the natural process that Jean Marc at Rouge Bleu has dedicated his vineyard to. Vines growing amongst meadows. The sometimes rough but unique and personality giving of the rock bed terroir.

Respect for Jean Marc's livelihood. The dedication and work that he puts throughout the year for the two weeks of action in the fall. The counting on the team that he meets a mere day before beginning the two weeks of harvest. My respect for him is so overwhelming, that perhaps out of habit but also for the feeling, I find myself calling him Chef. The respect is garnered by the wonderful product he creates yearly. His rejection to classic means of production, the saying no to pesticides. The kind and caring way he treats his team, the hospitality he and his wife Christie have shown. The fearless and unrelenting leader.

And respect counts. I feel it everyday when I feel tired, feel an ounce of laziness. It motivates you to pick  your grapes as fast as possible, being sure not to miss a single one. For the vines are 79 years old, they have survived and been tended to for longer than my lifetime, it is the least I can do to give it my all. Respect keeps you going in times of low, creates a humble and positive work environment.

Full circle, I realize that in the highest points of my kitchen times, respect is there. Respect for the ingredients, as they so much work has been put into them to get into the kitchen. Respect for my peers and for the leader whom I am working for. Through doing the manual labor of picking and tending to the vines here, I will forever be marked with a respect for quality produce and products. The work and time spent for it to get to my use, it deserves the best. In the kitchens where my mood was low, respect was absent.

My time thus far working on the vineyard has truly been magnificent. I have seen so much, developed respect, tasted so many wondeful things. I can't wait to post pictures and update you all on more! Internet is limited here, and we are very busy! But more posts and pictures to come soon!

København

The fastest, most efficient, best cook I have ever had the chance to work with..Leonardo, from Portugal. Coolest guy ever. I aspire to be as good as he is one day.

In Germany right now! Spent a few days in Berlin. I am loving it here. On Saturday I will fly back to Nice, and Sunday I will take the train to Avignon to begin work at the vineyard!

Hopefully I will find sometime in the next days to write about Copenhagen and Germany. Leberwürst is very very delicious for breakfast!

Talk soon!

One Chapter Closes, the Next Begins

Thursday, September 1st. Fall is in the air here in Cabris, France, my last full day here! Last night was my last service at the restaurant, I am officially finished! A sometimes seemingly long stint, it flew by, the two and a half months working here.

 
     Garde Mange view

Not the most enjoyable kitchen experience I have had, but still one that I learned from and am a better cook and person because of! Onto the next.

I am happy to say that I have an incredible month ahead! Tomorrow I will take the train to Nice, where I will meet up with a friend (who has been my neighbor for all my life), who happens to be studying in Genoa Italy for the semester. Nice is nearly the halfway point between Genoa and Cabris, and he happened to plan a trip to Nice the same weekend I was going to be available! Should be a wonderful weekend spent on the sea adjacent to city.

Monday I will fly to Copenhagen, where I will remain for a week. Another week at noma! I am beyond giddy with excitement to return, so curious
 to see what has changed in the past 5 months, see the different seasons menu, cook alongside the greatest team I have had the chance to work with, see the impeccable products once more, feel the energy of the "Best Restaurant" in the world once more! Stoked!

The following Tuesday I will fly to Berlin, spend a two or so days there, and then take the train to a small city where I have a friend from traveling a few years ago. I will be in Germany for five or six days, and then fly from Berlin to Nice.

From Nice I will take a train to the city of Avignon, just north of Marseille, on the 18th I am scheduled to report in the train station to be picked up and begin the work on the vineyard! I will be working for two week close to Avignon, for the crush of the grapes, learning the process, seeing the importance of terroir, learning what it takes to make a bottle of wine! A long time dream of mine, one of the goals of my life, to work on a vineyard. And its coming true! So curious and excited about those two weeks. Here is a link to the vineyard, http://www.rouge-bleu.com/, a small all natural vineyard producing a few different wines, all incredibly unique and top quality! Sold at Secco Wine Bar and River City Cellars(alma mater!), in Richmond!

I finish at the vineyard on the 3rd, and am planning on flying out of Barcelona back to the U.S. Expecting to return around the 5th or so, we will see!

Excited for what should be an educational, cultural, and fun filled month ahead. Hope to provide you all with pictures and stories from the sites I see!

Talk soon

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.