Tuesday, June 29, 2010

1 nights dinner...

This post originally started as a short text and a few pictures of things I've made at home lately. I wanted to post some pics because a buddy of mine from school gave me some rosemary and lychee. (Thanks Reid Root! I made use of it.) But as I started typing it turned out something totally different. I began typing about my reflection of experiences at TOWN. So here it is...
At TOWN I work the pantry station, where I produce the salads and desserts. I prep all the dressings, and components of my salads, as well as some of the desserts (but not all. Chris Sy is the designated "pastry chef" there.) I normally don't put out any hot foods, but just recently got the opportunity to work the hot appetizer station when Mark Noguchi had to go home to the Big Island for a wedding. But, for the most part pantry is my station. The work is amazing! I like the food they produce their at TOWN, as well as their philosophy towards food. It's hard work, but it's rewarding because I honestly know I'm learning.
I actually wanted to work at TOWN before I got into KCC's culinary program. I applied, but I luckily was unlucky and didn't get the job - instead my parents agreed to help with schooling, so I applied and started school in the fall of 2009. And now, I'm working at my restaurant of choice. Sweet!
There was one night after a busy service that I was packing up my station. I smile came upon me. If a by stander caught me I'm sure I would've looked silly. But there I was, dirty, tired, I probably messed up here and there during service, and was still an outsider (in respects to being the newbie of the crew). But, I was happy. I was happy that I was doing what I wanted to do, and that's all that mattered.

But, this is just the beginning, and there's a long road ahead, I know. Another year at KCC, and then off to CIA. So, I KNOW, I haven't even touched the surface of what there is for me to learn and experience. Mark Noguchi told me on my very first night at TOWN, "Make sure you learn something every night." I've never forgotten that (and I actually remind myself of it daily). Because it's not like being in school where it's someone's job to teach me something. Don't get me wrong, the chef and other cooks teach me things often, but we've all got tasks of prep, service, and clean up to do every night. So, I have an obligation to myself to learn something every night. I've learned things by doing things wrong or inefficiently (otherwise known as the the ever so popular humbling moment), I've been given the opportunity of a new responsibility, I've worked another station, and (probably the most often) I've learned simply by observation. Other ways I've learned is through words of advice (even if it wasn't toward me), or maybe even listening in on a food trend the others were chatting about. If I were to give advice to another culinary student, I would say that there are so many opportunities to learn in the kitchen, so work while you're in school! It's also important to be humble, and open to receiving those lessons. (which reminds me, what the heck is pad-tha-shu? google... google... google... oh, PATE A CHOUX. A cream puff dough. Chef Ed used it to make gnocchi's for a "wine down" course. He also called it "choux cream.")

One way I like to learn is by imitation, or I guess you would call that a visual learner. I watch, then I go play at home. And I have enough abilities to comfortably cook at home or for my family. As Chef Dave said when I told him about trying to make a porchetta at home, "Good! You gotta just put yourself out there."
If there's some produce or cooking technique i see being utilize at work, I'm always eager to go home and test it out on dinner for Jodi and I. On Saturdays we'll head down to the KCC farmers market, and I'll pick up some produce from some of our vendors such as Ma'o Farms (awesome greens and roots veggies!) or Ho Farms (delicious tomatoes!). I'll also pick up some fresh fish from Donqi's (Don Quijote), or butcher some whole chickens from Costco. I'll put something together a few dinners sometime during the week. Some people think it's fancy... but it's really not. Cooking at home gives me a chance to practice things that I either do at work, or what I see the other chefs doing. It's just fun!
Just last night after making dinner using some lychee which we got from a friend on the way home from running, Jodi gratefully said, "Honey, I can't see you NOT cooking. I can't believe I get to eat like this at home. You need to share your talent." I'm not blowing smoke up my butt over some chicken I was playing with for dinner. It was okay. But, it was enjoyed. That makes me so happy. After I got hired at TOWN, Chef Dave said to me, "Sure we're all passionate about food. But, it's simpler than that. Here (at TOWN) we just really like to cook for people."
I think I'm in the right spot (at town) at the right moment (in my career).
Praise the Lord. :D

Sunday, June 27, 2010

Wellspring Fundraiser - April 17, 2010

Goodness... Sorry guys, I'll have to reorganize my blog because I'm posting all out of order. You know what? I take that back. Summer session starts in a week and I don't think I'll have the time to do all the switch-a-roo of things.

A few posting's ago I mentioned a fundraiser that I was asked to take part in for my church Wellspring Covenant in Honolulu. I paired up with another member from the church, Faye Furumoto. Faye asked if I'd be interested since I participated in a little friendly competition we had at church called "The Sandwich Showdown." Happily, I pulled the win for the Enomoto family with a tuna bruchetta.
Faye and I took this challenge of heading the food portion of the fundraiser on with all the faith in the Lord that we'd be successful as long as we kept Him in focus. There were, actually, so many people involved in this fundraiser, and just like it is in a restaurant, teamwork was neccessary for it to be the success that it was.
To say the least it was stressful for both Faye and I, as we were both busy with school and work as well. I warned Faye in the very begining that I was merely a first year culinary student, and if she still had faith in me I'd be willing to help out.
Right from the get go I created a simple menu that would hopefully be good for our budget and something I was familiar with. Every dish was something I worked on in my Fundamentals to Cookery course with Chef Leake. A few other menu ideas were tossed around, but in the end we came back to what I had envisioned from the beginning.
It was a big task. I knew I'd need help. So I called all my buddies from school with whom I trusted - also called Brigade 818. They were Allana Cullen, Georgina Cruz, Reid Root, Jordan Chang, Regina Hinkle, and Eddie Mafnas. Although the majority of them never did anything like this I knew without a doubt they would be awesome help - they'd work hard, smart, passionately, and without me having to supervise them. What was most amazing was that, upon asking they agreed to help me without hesitation. They also gave monetary donations, supply donations, and Regina Hinkle donated sheets of her wonderful almond cake for our desert. Naret & Sheryl Sihavong of Phuket Thai also generously donated tons of produce, and Chef Lindsey of Nobu's saved me from huge agony by letting me use some Cambro warmers. Amazing friends I've been blessed with.
In addition to the brigade, we got support from our church member as well.
Menu planning, food ordering, organizing with ot her fundraiser members, menu testing, organizing... (gasp!)
It was inevitable that we'd run into some bumps and challenges, but in the end it couldn't have been more rewarding. The fundraiser was a success, the brigade was so proud of their efforts, and the Lord's house was blessed! Hallelujah! :D

Wednesday, June 16, 2010

Culinary Institute of America, Hyde Park

The last stop of our vacation was in Hyde Park, New York. I was blessed with many connections & opportunities to make it to Hyde Park for an open house.
Hyde park is a small town with one road running through it. And it seems that the main attractions of the town was the Franklin D. Roosevelt Estate and The Culinary Institute of America (oh, and maybe the drive-in theater).
I was a little anxious when Jodi and I actually got on campus. To me, it was initially huge. Maybe not in size, but definitely as a goal. It was most amazing to be on a campus where all the students had one thing on their mind... food. I recalled two students walking out of Roth Hall and talking passionately about some greens. That was awesome. The kids there were well behaved and quite hospitable. When looking for the Caterina I asked some students for directions. They addressed me as sir, gave me directions, and told me to enjoy my dinner. Cute, but very proper, and professional.
Unfortunately I couldn't take pictures during the open house tour, but I'm glad to have had the opportunity to be there with Jodi, so we could both have an idea of where we would be and what to expect when we get. It was also unfortunate that I wasn't able to meet up with Lance Nitahara. It would've been great to be able to meet him in person and chat with him about his experiences of CIA on CIA. But, (if you get to read this Lance, we'll do it next time!) Never-the-less, by visit was absolutely awesome!
I wish I could go immediately, and get this dream started, but I'll give myself some time to accomplish a few things with KCC. I find it a little challenging to keep the same educational drive that I had when in Chef Leake's Fundamentals class. But, learning in an actual kitchen with such talented chef's at TOWN restaurant (chef's Dave, Ed, Alika, Mark, Chris, Noah, Eric, and Keenan.) One of my first lessons was from chef Mark, and that was to learn something everyday that I work. I try to keep that in mind when I work,and occasionally Jodi reminds me, "Have fun at work, and don't forget to learn something..." That's love eh?
My CIA journey has started. I've visited. I'm made the decision. Next up is to write that essay to go with my application. I've written quite a bit in Chef Leake's class, and I've had many opportunities to reflect on my career.
It's time. Fire that course!

San Francisco 2010