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
Sunday, June 27, 2010
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!
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!
Thursday, June 10, 2010
Wednesday, March 31, 2010
CULN 130 Intermediate Cookery
3/31/10
This week Cory, Philip and I were given the salad station with aunty Momi. Aunty Momi is really what you think an Aunty Momi would look and be like. She's a big (not fat) Hawaiian lady, that's soft spoken and kind. She doesn't apply the "hotel walk" in the kitchen because there's no need to - everything she does is well ingrained and meticulous.
Our first day was strange for me. We got into class at 8am, she gave us a list of thing that had to be done, and sent us of to do it. No designations, no recipes. Just go and do it, and have it done by 10 am. Of course whenever I had a question she would answer it, but after the first couple of tasks, I realized I was on my own. The tasks I took on was to make a roasted vegetable pasta salad and a simple potato salad.
So I went on to steam off a hotel pan of russets, as well as 6 eggs, cook my penne, and roast off some peppers, zucchini, yellow squash, and onions. Aunty Momi gave me some frozen pea's and imitation crab for the simple potato salad - "Jus add dis. Make um simpo wit eggs, celery for crunch, and mayonaise. Simpo, but people just love um, yeah." Mmm, okay...
I played with the oven roasting like I saw the crew over at Downtown did with a lot of their vegetables. Just watched and learned. A good trick I learned by watching Jimmy, the pastry chef at Downtown, was a quick outline of pan spray on the sheet pan before laying down the parchment paper. Much quicker and cheaper than using butter. I also learned to use the timer. Why chance forgetting about the oven? And lastly, turning the pan during the roasting process because the oven fan will sometimes brown one side faster than the other.
Anyhow, the first day was a little odd in that I wasn't exactly sure about what we needed to do, but our little 3 man crew got through it. For the next three days we would have to prep the salad bar, make 5-6 salad specials, and produce 40-50 simple boxed salads.
Sometime in the middle of Monday, Momi got a visit from some man who was probably DOE employee telling her that she needed to take Tuesday off. So, on Tuesday team #5 would fly solo. No prob...
I brought up an idea to my team mates Cory and Philip. What do you think about doing regional themed salads for the next three days (Friday would be a Good Friday holiday)? Mediterrannean, South-east asian, and American? I already new I wanted to play with Mediterrannean flavors that I experience at Downtown and the Persian theme we did at the Art After Dark, my spicy lemongrass vinaigrette dressing, and maybe some BBQ type salads or cole slaw.
After some discussion and confussing comments from Chef Eddie I gave up the whole regional theme idea and just did what ever.
On Tuesday I made Roasted Vegetables in a tomato vinaigrette over mixed greens, and a Tomato Cucumber Provolone salad with a Basil Vinaigrette.
Before leaving on Tuesday however, I made my spicy lemongrass vinaigrette dressing (lemongrass, shallot, rice wine vinegar, fish sauce, sambal, dijon mustard, and salad oil). At home I've made it with some almost ripe mango, tomato, cucumbers and red onions. But because we had left over chicken mango penne that Cory made, I didn't want to add more mango to our spread. I figured something else would be just as good - roasted eggplant, tomato, and onion (Jodi's favorites) and crispy fried tofu. I think it was the first to sell out at lunch. I didn't get to take any home to Jodi so I'll have to make her some at home. Sure thing hun...
We needed one more salad for our salad spread so I quickly made a potato salad again. This time I baked off a quick sheet of bacon! Despite the imitation crab, it was quite delicious - mayo, garlic powder, dijon, s&p, red potatoes, imitation crab, bacon, and hard cooked eggs.
Chef Eddie told us today that he wants us to practice making dressings, so since I need the practice in making blue cheese dressing for the Wellspring fundraiser I just knocked out a third pan of dressing (recipe from Chef Eddie's book), thank you! And it was delicious! I downed two spoons fulls! Tomorrow, I wanna do some cole slaw, so before leaving class I made a cider honey vinaigrette from Chef Eddie's recipe book and added a pint of mayo. Tomorrow I'll cut some white and a little red cabbage, julienned carrots, snap peas, and granny smith apples. Hope that comes out. I'll also be doing another tofu salad since we need to get rid of the tofu before the weekend, so we're doing some crispy tofu salad with spicy peanut dressing. Chef Eddie said this is a favorite of Chef Leakes.
Lastly for the day, I have to mention this. First off, when Chef Leake and I first started talking about the idea of me going to CIA he told me to start planning now (then) because everything I did, everyone I'd speak to was going to affect my future. That couldn't have been truer to the "T"! (what's "t" stand for??? tip? top?) In speaking with Chef Leake, I've landed a gig with Downtown restaurant, a job opportunity with Town restaurant, working with Mark Noguchi (a CIA grad), a tax refund that will allow me to check out CIA's May 21st orientation, other thing's with Wellsprings fundraiser (donations, volunteer help, etc.), and now...
... during class Mark Noguchi left me a message saying that his friend Lance Nitahara wanted to get my number to have a chat. I was wondering, do I know Lance? Why does that name sound so familiar? I called Mark back and said sure. How awesome is it that someone in New York happened to see this blog and wants to get intouch with me?! What about? I don't know, but it seems like, as Jodi said, I'm still on the right path.
By the way, Lance Nitahara is a Chef from CIA that has a quote in Chef Leakes book Coaching Culinary Champions. His words of wisdom are very significant to me. Jodi and I were actually at Lanikai beach one afternoon reading the book and discussing this. It was something that I decided to reflected on in my writings:
"... A line that sticks out from Chef Nitahara’s writing is, “Every conscious decision I make has behind it a face from my past, which calls to me to make the right decision.” This relates to me personally because I have always thought that I am a culmination of every one I have had a relationship with - whether it be family or friends, good or bad. And one day I can only wish that my food is both inspired by my past, as well as an inspiration to others in the future."
Until this very moment, and I'm sure there will be may moments like this in the future, I feel that I'm living within this very concept of life moving, living, learning, experiencing, and reflecting.
This week Cory, Philip and I were given the salad station with aunty Momi. Aunty Momi is really what you think an Aunty Momi would look and be like. She's a big (not fat) Hawaiian lady, that's soft spoken and kind. She doesn't apply the "hotel walk" in the kitchen because there's no need to - everything she does is well ingrained and meticulous.
Our first day was strange for me. We got into class at 8am, she gave us a list of thing that had to be done, and sent us of to do it. No designations, no recipes. Just go and do it, and have it done by 10 am. Of course whenever I had a question she would answer it, but after the first couple of tasks, I realized I was on my own. The tasks I took on was to make a roasted vegetable pasta salad and a simple potato salad.
So I went on to steam off a hotel pan of russets, as well as 6 eggs, cook my penne, and roast off some peppers, zucchini, yellow squash, and onions. Aunty Momi gave me some frozen pea's and imitation crab for the simple potato salad - "Jus add dis. Make um simpo wit eggs, celery for crunch, and mayonaise. Simpo, but people just love um, yeah." Mmm, okay...
I played with the oven roasting like I saw the crew over at Downtown did with a lot of their vegetables. Just watched and learned. A good trick I learned by watching Jimmy, the pastry chef at Downtown, was a quick outline of pan spray on the sheet pan before laying down the parchment paper. Much quicker and cheaper than using butter. I also learned to use the timer. Why chance forgetting about the oven? And lastly, turning the pan during the roasting process because the oven fan will sometimes brown one side faster than the other.
Anyhow, the first day was a little odd in that I wasn't exactly sure about what we needed to do, but our little 3 man crew got through it. For the next three days we would have to prep the salad bar, make 5-6 salad specials, and produce 40-50 simple boxed salads.
Sometime in the middle of Monday, Momi got a visit from some man who was probably DOE employee telling her that she needed to take Tuesday off. So, on Tuesday team #5 would fly solo. No prob...
I brought up an idea to my team mates Cory and Philip. What do you think about doing regional themed salads for the next three days (Friday would be a Good Friday holiday)? Mediterrannean, South-east asian, and American? I already new I wanted to play with Mediterrannean flavors that I experience at Downtown and the Persian theme we did at the Art After Dark, my spicy lemongrass vinaigrette dressing, and maybe some BBQ type salads or cole slaw.
After some discussion and confussing comments from Chef Eddie I gave up the whole regional theme idea and just did what ever.
On Tuesday I made Roasted Vegetables in a tomato vinaigrette over mixed greens, and a Tomato Cucumber Provolone salad with a Basil Vinaigrette.
Before leaving on Tuesday however, I made my spicy lemongrass vinaigrette dressing (lemongrass, shallot, rice wine vinegar, fish sauce, sambal, dijon mustard, and salad oil). At home I've made it with some almost ripe mango, tomato, cucumbers and red onions. But because we had left over chicken mango penne that Cory made, I didn't want to add more mango to our spread. I figured something else would be just as good - roasted eggplant, tomato, and onion (Jodi's favorites) and crispy fried tofu. I think it was the first to sell out at lunch. I didn't get to take any home to Jodi so I'll have to make her some at home. Sure thing hun...
We needed one more salad for our salad spread so I quickly made a potato salad again. This time I baked off a quick sheet of bacon! Despite the imitation crab, it was quite delicious - mayo, garlic powder, dijon, s&p, red potatoes, imitation crab, bacon, and hard cooked eggs.
Chef Eddie told us today that he wants us to practice making dressings, so since I need the practice in making blue cheese dressing for the Wellspring fundraiser I just knocked out a third pan of dressing (recipe from Chef Eddie's book), thank you! And it was delicious! I downed two spoons fulls! Tomorrow, I wanna do some cole slaw, so before leaving class I made a cider honey vinaigrette from Chef Eddie's recipe book and added a pint of mayo. Tomorrow I'll cut some white and a little red cabbage, julienned carrots, snap peas, and granny smith apples. Hope that comes out. I'll also be doing another tofu salad since we need to get rid of the tofu before the weekend, so we're doing some crispy tofu salad with spicy peanut dressing. Chef Eddie said this is a favorite of Chef Leakes.
Lastly for the day, I have to mention this. First off, when Chef Leake and I first started talking about the idea of me going to CIA he told me to start planning now (then) because everything I did, everyone I'd speak to was going to affect my future. That couldn't have been truer to the "T"! (what's "t" stand for??? tip? top?) In speaking with Chef Leake, I've landed a gig with Downtown restaurant, a job opportunity with Town restaurant, working with Mark Noguchi (a CIA grad), a tax refund that will allow me to check out CIA's May 21st orientation, other thing's with Wellsprings fundraiser (donations, volunteer help, etc.), and now...
... during class Mark Noguchi left me a message saying that his friend Lance Nitahara wanted to get my number to have a chat. I was wondering, do I know Lance? Why does that name sound so familiar? I called Mark back and said sure. How awesome is it that someone in New York happened to see this blog and wants to get intouch with me?! What about? I don't know, but it seems like, as Jodi said, I'm still on the right path.
By the way, Lance Nitahara is a Chef from CIA that has a quote in Chef Leakes book Coaching Culinary Champions. His words of wisdom are very significant to me. Jodi and I were actually at Lanikai beach one afternoon reading the book and discussing this. It was something that I decided to reflected on in my writings:
"... A line that sticks out from Chef Nitahara’s writing is, “Every conscious decision I make has behind it a face from my past, which calls to me to make the right decision.” This relates to me personally because I have always thought that I am a culmination of every one I have had a relationship with - whether it be family or friends, good or bad. And one day I can only wish that my food is both inspired by my past, as well as an inspiration to others in the future."
Until this very moment, and I'm sure there will be may moments like this in the future, I feel that I'm living within this very concept of life moving, living, learning, experiencing, and reflecting.
Tuesday, March 23, 2010
Yay, I got the job at town restaurant! I'll speak with Chef Dave Caldiero sometime this week about scheduling. After my meeting with Mark Noguchi Jodi and I had some wine and lunch at town to celebrate my new job! :) I'm so happy the food is so awesome there and something I can be passionate about cooking. And the crew there was so welcoming and amazing - I already feel like family.
Maybe this is a small step in my career, but I just can't help but feel blessed. It feels that every step I've taken in the past year (or maybe even longer than that) is leading me in the right direction. I've met Jodi - the most beautiful and supportive girl. I've gone to school with the support of my parents and family, met Chef Leake, made new friends, gone back to church, met new friends there as well, and the list goes on...
A few things spoke to me at church on Sunday. The first came from a woman who will be auctioning a piece of her artwork at the church. Although she claims to not be a professional artist (or even an artists, period) she showcased her art, a task that was difficult for her. Her message to me was that, there are things in life that are not always easy, or comfortable. But, sometimes we just need to take that leap of faith. It may leave you vulnerable, but by doing so God may also open doors, or opportunities to do God's work.
The second woman spoke of how she became a Christian. Her message to me was that unfortunately people will eventually let you down. Not necessarily because they're bad people, but because we're human, and we make mistakes. But always keep God as your focus because God is perfect, and He will never let you down. So true. And I think that ever since I've allowed Jesus back into my life thing's are just that much brighter - not necessarily easier by any means, but I have faith that he's leading me in the right direction as long as I let him lead me.
Lastly, was Pastor Dales part 2 of his Easter message about how I can rise to CARE for others. (Acts 9:36-43) The three points were 1) Dedicating myself to letting Jesus lead my life. 2) Dedicating who I am to serving others in Jesus' name. 3) Dedicating myself to responding to His strength when I am down.
Each point reminded me that Jesus is watching over me and leading me with each new experience in my life and career.
Praise the Lord! :)
Maybe this is a small step in my career, but I just can't help but feel blessed. It feels that every step I've taken in the past year (or maybe even longer than that) is leading me in the right direction. I've met Jodi - the most beautiful and supportive girl. I've gone to school with the support of my parents and family, met Chef Leake, made new friends, gone back to church, met new friends there as well, and the list goes on...
A few things spoke to me at church on Sunday. The first came from a woman who will be auctioning a piece of her artwork at the church. Although she claims to not be a professional artist (or even an artists, period) she showcased her art, a task that was difficult for her. Her message to me was that, there are things in life that are not always easy, or comfortable. But, sometimes we just need to take that leap of faith. It may leave you vulnerable, but by doing so God may also open doors, or opportunities to do God's work.
The second woman spoke of how she became a Christian. Her message to me was that unfortunately people will eventually let you down. Not necessarily because they're bad people, but because we're human, and we make mistakes. But always keep God as your focus because God is perfect, and He will never let you down. So true. And I think that ever since I've allowed Jesus back into my life thing's are just that much brighter - not necessarily easier by any means, but I have faith that he's leading me in the right direction as long as I let him lead me.
Lastly, was Pastor Dales part 2 of his Easter message about how I can rise to CARE for others. (Acts 9:36-43) The three points were 1) Dedicating myself to letting Jesus lead my life. 2) Dedicating who I am to serving others in Jesus' name. 3) Dedicating myself to responding to His strength when I am down.
Each point reminded me that Jesus is watching over me and leading me with each new experience in my life and career.
Praise the Lord! :)
Saturday, March 20, 2010
Spring Break has started! But there's still much to do next week.
Just a recap on what happened this week... There are five groups in our class, and each is assigned a specific station which is lead by a chef. The five stations are entree, deli, steward, short order, and salads. Each group has five students, except for ours. I'm in group 5 with Cory and Philip. This week we were assigned to the short order cook station with Chef Eric. We ran the grill, flat top, and fryer stations. We fried straight and curly fries, grilled burgers, and did daily specials. Mostly everything was par cooked, except for some eggs which we used for loco moco's. Besides loco moco's we did fish taco's, fish and chips, Chicken Quesadilla's, Chicken Chow Mein, and Ciopiono (from PM Fundamentals - which looked and tasted different for the AM class).
Interesting week, i must say. Three weeks ago I was in Fundamentals learning one way, and now in Interediate I'm learning another way. No qualms though. I understand we're in a different setting under different chefs, so we do what we gotta do. I'm persistent however to remain professional, safe, and clean.
One thing funny I found yesterday though was that a box of trash under the counter was left over night. I'll take the blame for that since I put that there. It was easier than running back and forth down the line to throw trash away. At the end of the day I made sure I threw it away and didn't leave it for anyone else to take care of. Also, there's apparently a "burger cemetary" behind the grill. During our clean up I was wiping up the grease under the grill and found all the burgers that had fallen in the past week (or who knows when).
Sometimes I wonder if there's some kind of conspiracy - a test almost - on who's going to do things right and who's going to do thing wrong, and there's secret camera's tucked away in the kitchen watching all us kids...
Anyway, before my imagination gets carried away, I'll mention a few things REALLY going on in my culinary life. My church, Wellspring Covenant, is having a fundraiser and Faye, who helps run the food committee, asked if I'd be able to assist her. So, I along with a small group of Brigade818 will be participating. I thought it would be fun to do things we learned in Fundamentals. As of now we have a five course progressive menu from a soup to dessert. Here's the menu so far:
- "Peas & Carrots"L Chilled Spring Pea Veloute with Carrots Vichy and a Mint Whipcream
- Iceberg Wedge with Chunky Blue Cheese Dressing
- Ratatouille with Creamy Polenta
- Classic Boeuf Bourguignon
- Strawberry Shortcake: Vanilla Almond cake with Grand Manier Drunkin Strawberries and Sweet Whip Cream
And more new news: On Friday during class Mark Noguchi a talented cook who's worked for Chef Mavro, and currently with Chef Ed Kenney and Chef Dave Caldiero came to see if I'd be interested in working at town restaurant in Kaimuki! I've actually been interested in working for Chef Ed Kenney's restaurant's (and mentioned this to Chef Leake which is why Mark Noguchi came up to see me), and the opportunity has come my way (I actually applied there before applying for school). I'm very excited! One book that Chef Kenney recommended somewhere was "Setting the Table" by Danny Meyer. Reading that book began to change the way I looked at the restaurant industry, and a book I've encouraged other industry friends of mine to read as well.
Chef Kenney is all about local, organic, and taking care of the environment. I'm looking forward to many new things to learn!
And next Thursday and Friday I'll be working with Chef Susanna Ok, Chef di Cuisine at Downtown (Ed Kenney's second restaurant) with their monthly Art After Dark event. Whoohoo! :)
Let y'all know about all this later. Gotta go work now. Shoots!
Just a recap on what happened this week... There are five groups in our class, and each is assigned a specific station which is lead by a chef. The five stations are entree, deli, steward, short order, and salads. Each group has five students, except for ours. I'm in group 5 with Cory and Philip. This week we were assigned to the short order cook station with Chef Eric. We ran the grill, flat top, and fryer stations. We fried straight and curly fries, grilled burgers, and did daily specials. Mostly everything was par cooked, except for some eggs which we used for loco moco's. Besides loco moco's we did fish taco's, fish and chips, Chicken Quesadilla's, Chicken Chow Mein, and Ciopiono (from PM Fundamentals - which looked and tasted different for the AM class).
Interesting week, i must say. Three weeks ago I was in Fundamentals learning one way, and now in Interediate I'm learning another way. No qualms though. I understand we're in a different setting under different chefs, so we do what we gotta do. I'm persistent however to remain professional, safe, and clean.
One thing funny I found yesterday though was that a box of trash under the counter was left over night. I'll take the blame for that since I put that there. It was easier than running back and forth down the line to throw trash away. At the end of the day I made sure I threw it away and didn't leave it for anyone else to take care of. Also, there's apparently a "burger cemetary" behind the grill. During our clean up I was wiping up the grease under the grill and found all the burgers that had fallen in the past week (or who knows when).
Sometimes I wonder if there's some kind of conspiracy - a test almost - on who's going to do things right and who's going to do thing wrong, and there's secret camera's tucked away in the kitchen watching all us kids...
Anyway, before my imagination gets carried away, I'll mention a few things REALLY going on in my culinary life. My church, Wellspring Covenant, is having a fundraiser and Faye, who helps run the food committee, asked if I'd be able to assist her. So, I along with a small group of Brigade818 will be participating. I thought it would be fun to do things we learned in Fundamentals. As of now we have a five course progressive menu from a soup to dessert. Here's the menu so far:
- "Peas & Carrots"L Chilled Spring Pea Veloute with Carrots Vichy and a Mint Whipcream
- Iceberg Wedge with Chunky Blue Cheese Dressing
- Ratatouille with Creamy Polenta
- Classic Boeuf Bourguignon
- Strawberry Shortcake: Vanilla Almond cake with Grand Manier Drunkin Strawberries and Sweet Whip Cream
And more new news: On Friday during class Mark Noguchi a talented cook who's worked for Chef Mavro, and currently with Chef Ed Kenney and Chef Dave Caldiero came to see if I'd be interested in working at town restaurant in Kaimuki! I've actually been interested in working for Chef Ed Kenney's restaurant's (and mentioned this to Chef Leake which is why Mark Noguchi came up to see me), and the opportunity has come my way (I actually applied there before applying for school). I'm very excited! One book that Chef Kenney recommended somewhere was "Setting the Table" by Danny Meyer. Reading that book began to change the way I looked at the restaurant industry, and a book I've encouraged other industry friends of mine to read as well.
Chef Kenney is all about local, organic, and taking care of the environment. I'm looking forward to many new things to learn!
And next Thursday and Friday I'll be working with Chef Susanna Ok, Chef di Cuisine at Downtown (Ed Kenney's second restaurant) with their monthly Art After Dark event. Whoohoo! :)
Let y'all know about all this later. Gotta go work now. Shoots!
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