I cook for the simple act of making people happy. Indeed I have an insatiable addiction to cooking, kitchens, and delicious products, but no matter the food or circumstance, the daily pursuit towards perfection is in the direction of creating as near a perfect experience for the guest who has put their self in the kitchen's will. There is nothing more rewarding to me than the smile of pleasure or invoked memory that I can produce from food on a plate. No other art can touch a person's soul as deeply as a dish that conjures childhood memories, or a memorable morsel from a meal in the past. That is where from deep inside myself I find the drive and passion to continue pushing myself through the stressful hours of a painful service, and in the early morning hours find myself researching a technique or ingredient. It is through the increasing knowledge and experience gained, while on my free time at home, or in a country abroad, that helps mold an ever evolving-and hopefully increasingly better- experience for whomever is eating my food.
Tuesday, November 15, 2011
Monday, November 7, 2011
Hospitality
As I've said before, service in a restaurant can only hope to be equally as good as the hospitality provided by moms around the world on a daily basis.
But now I plan to expand this statement, to hospitality provided by people, friends, acquaintances around the world that I have experienced throughout my travels.
The best way to see a new place, to experience the culture, eat the food that the locals are eating, is to have a friend in the location that you are traveling. In no other way can you experience a place as well as if you have someone willing to host and show you around. Luckily enough, with my travels I have mostly had wonderful people willing to give me a small view into their culture, life, and eats.
When moments after arriving somewhere and dropping your bags someone is beckoning for you to get ready to go back out, to rent a bike, to go eat, you know you are in for a good time. Renting a bike in Barcelona, having a local show you their hangout spots, where they go, what they do, and when they do it, is a remarkable experience. And the bike tour couldn't be complete without multiple stops for tortilla, a drink, or the main event stop at their favorite tapas bar.
Upon seating at the prime location of the bar, in the to-the-street-bustling restaurant, I left all the ordering to my friend Marco, and the tapas seemed to never stop coming! Gambas, Sollomillo, Queso Fresco, Tortilla Patata, Crema Catalana, Estrella, Patatas Bravas...euphoria......
To getting woken up in the morning in a small German village, with the mention of a classic German breakfast awaiting especially acquired for me: Dark Breads, White Breads, Käse, Leberwürste, Wurste, Sausages, Leberwürste, Leberwürste, did I mention the Leberwürste?
Perhaps the best thing I ate on my three and a half month voyage de Europe...smokey, fatty, unctuous, umami laden, spicy, this pork liver infused spreadable pate smeared generously on some wonderful rye bread, this my dear friends is what dreams are made of. It kept me coming again and again. The day that the opportunity arises to eat that mouth-watering, swine-lovers cured Christmas will be a day that I very much look forward to.
Having a stew made specifically by my request prepared by a German grandmother was also a very, very memorable meal. Linsensuppe, or lentil soup with potatoes and spicy German Frankfurters, was an hour event that will be remembered for as long as I can remember.
Kuchen, kuchen, it kept on flowing. Apparently when one celebrates a birthday in Germany it is expected to receive and eat multiple pieces of cake throughout the day. It flows endlessly, all served with copious amounts of coffee. A sugar and caffeine induced celebration is assuredly acquired. Birthday jitters? Or sugar-caffeine IV to the main-vein coma? Gooseberries cake made from berries in the garden, with whipped cream, almond meringue, next up dark chocolate-raspberry and alcohol soaked, there was a rum cake, and an apple cake, and perhaps one might have slipped the memory. Kuchen, would you like more cake? Here, have a piece of this. Coffee? Want a refill? Flowing with no end in sight.
"I have something very special to open tonight." Wait, so the other '89's, 91's, and never-see-again, super obscure, tiny production wines weren't special that you've opened the other nights? To say that the 2001 Reserve Chateau Rayas Chateauneuf-Du-Pape that was opened at the Harvest 2011 Dinner was special would be an understatement. The one bottle that the winemaker would sell to our humble leader after tasting in his cave, and in Jean Marc's "Top 10" wines of his cellar, it was a very special wine indeed. Complex, perfectly balanced, rounded from the age, it was an incredible wine that will never be forgotten.
A tour of Cannes from a local violinist who I had started talking to a mere week before. But through the kindness of her heart, a mere day before I was leaving the area, she wanted to show me the city she called home. First stop on the tour was her favorite macaroon shoppe, one that will forever live in infamy in my head due to their creation of Foie Gras Macaroons with Apple filling. Out of this world. I have reached the mountain top with that, how can I live on knowing that that is existing and I am not indulging? A tour through the main streets on Cannes, continuing through the old part of the city, through the bustling, fig laden market and the consumption of numerous fresh fruits and indulgences, a dive into the beautiful blue salty sea, an incredible day, all thanks to a warm, hospitable, passionate lady who wanted to show me her culture, what she knew, what she grew up with.
There is no better feeling than having someone say they have a special something prepared for you to eat, an agenda for the day that they are excited about, a person that they insist upon you meeting. Furthermore, the mere arrangements that they have made for you to be able to stay with them. It is a feeling of warmth, one created by hospitality and service for others.
I urge you all to one day travel somewhere and have a local show you around, take you to their favorite places, ask them where they hang out. You won't be disappointed.
The best travel is only achievable with a willingness to let go of all pre-notions and leadership, to place your agenda, meals, with someone who is passionate and excited to show you and let you into their daily lives and culture.
And if I am in the situation to host you, feel free to ask and come on over! I hope I can return the hospitality that has been shown to me throughout the world.
 |
| Marco and Chef-Friend Stanley, in his wine bar, Barcelona |
The best way to see a new place, to experience the culture, eat the food that the locals are eating, is to have a friend in the location that you are traveling. In no other way can you experience a place as well as if you have someone willing to host and show you around. Luckily enough, with my travels I have mostly had wonderful people willing to give me a small view into their culture, life, and eats.
 |
| Tapas, Barcelona |
Upon seating at the prime location of the bar, in the to-the-street-bustling restaurant, I left all the ordering to my friend Marco, and the tapas seemed to never stop coming! Gambas, Sollomillo, Queso Fresco, Tortilla Patata, Crema Catalana, Estrella, Patatas Bravas...euphoria......
To getting woken up in the morning in a small German village, with the mention of a classic German breakfast awaiting especially acquired for me: Dark Breads, White Breads, Käse, Leberwürste, Wurste, Sausages, Leberwürste, Leberwürste, did I mention the Leberwürste?
Perhaps the best thing I ate on my three and a half month voyage de Europe...smokey, fatty, unctuous, umami laden, spicy, this pork liver infused spreadable pate smeared generously on some wonderful rye bread, this my dear friends is what dreams are made of. It kept me coming again and again. The day that the opportunity arises to eat that mouth-watering, swine-lovers cured Christmas will be a day that I very much look forward to.
 |
| Linsensuppe |
Having a stew made specifically by my request prepared by a German grandmother was also a very, very memorable meal. Linsensuppe, or lentil soup with potatoes and spicy German Frankfurters, was an hour event that will be remembered for as long as I can remember.
Kuchen, kuchen, it kept on flowing. Apparently when one celebrates a birthday in Germany it is expected to receive and eat multiple pieces of cake throughout the day. It flows endlessly, all served with copious amounts of coffee. A sugar and caffeine induced celebration is assuredly acquired. Birthday jitters? Or sugar-caffeine IV to the main-vein coma? Gooseberries cake made from berries in the garden, with whipped cream, almond meringue, next up dark chocolate-raspberry and alcohol soaked, there was a rum cake, and an apple cake, and perhaps one might have slipped the memory. Kuchen, would you like more cake? Here, have a piece of this. Coffee? Want a refill? Flowing with no end in sight.
 |
| Gooseberry Kuchen, Großmutter |
 |
| Chateau Rayas 2001 |
"I have something very special to open tonight." Wait, so the other '89's, 91's, and never-see-again, super obscure, tiny production wines weren't special that you've opened the other nights? To say that the 2001 Reserve Chateau Rayas Chateauneuf-Du-Pape that was opened at the Harvest 2011 Dinner was special would be an understatement. The one bottle that the winemaker would sell to our humble leader after tasting in his cave, and in Jean Marc's "Top 10" wines of his cellar, it was a very special wine indeed. Complex, perfectly balanced, rounded from the age, it was an incredible wine that will never be forgotten.
 |
| Macaroons! |
 |
| After a morning of picking in Chateauneuf-Du Pape, a Quiche was prepared |
There is no better feeling than having someone say they have a special something prepared for you to eat, an agenda for the day that they are excited about, a person that they insist upon you meeting. Furthermore, the mere arrangements that they have made for you to be able to stay with them. It is a feeling of warmth, one created by hospitality and service for others.
I urge you all to one day travel somewhere and have a local show you around, take you to their favorite places, ask them where they hang out. You won't be disappointed.
The best travel is only achievable with a willingness to let go of all pre-notions and leadership, to place your agenda, meals, with someone who is passionate and excited to show you and let you into their daily lives and culture.
And if I am in the situation to host you, feel free to ask and come on over! I hope I can return the hospitality that has been shown to me throughout the world.
 |
| Mid-Harvest dinner, Jean Marc let us each pick a bottle from his cave, mine, a '91 Margaux |
More to come.
Now Playing: Ingrid Michaelson- "You and I"
Friday, October 21, 2011
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?!
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?!
Sunday, September 25, 2011
Oh my, how far we've come!
"belles fringues"
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!
Thursday, September 22, 2011
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!
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!
Thursday, September 15, 2011
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!
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!
Thursday, September 1, 2011
One Chapter Closes, the Next Begins
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 curiousto 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!
Subscribe to:
Posts (Atom)