When I first started cooking professionally I had no idea what I was getting myself into... the incredibly long hours, the horrific pay, the pressure to perform at high levels consistently day in and day out. I thought I knew, I had been working in the industry for 8 years, but I had no idea. And then when I transitioned to fine dining, I was as lost as an amish person at a gay pride parade. I remember running around every single day, in the weeds, no idea what I was doing or what I needed to do or what order I needed to do it in. The pressure was astronomical. I was working at Tom Colicchio's Craft in Atlanta, under chefs that had worked directly under him for years. These guys were the most amazing cooks I had ever seen in my life. They all had been cooking for over a decade in fine dining establishment's all over the country. New York City, Dallas, and Seattle just to name a few. Chef Kevin Maxey was the Chef de Cuisine of Craft, Adam Evans was the CdC at Craftbar, located on the first floor of the building, and Tim Bevins was the Sous for both restaurants. Everything they did seemed so effortless. Skills that I now see as basic, but at the time couldn't fathom how they could do it all. Perfect sauces, soups, pates, rillettes, butchery, every single time. I knew I was in way over my head. That all changed one day. The worst and best day of my career.
I had been working in the kitchen for about a month, running around, no idea what I was doing. Chef's Kevin and Tim guiding me, helping me out abundantly, and doing half the work for me. Still, I sucked. Chef Kevin went out of town and Chef Adam came upstairs to run the kitchen. Adam and I had little to no interaction once I started working in the kitchen. When I started working at Craft I was a food runner and expo. I didn't think I could get a job there as a cook, so I applied in the front of house hoping to impress the Chefs enough to one day transition to the back. Well I did, and after about 2 months I started in the kitchen. When I was in the front I would expo and food run for both restaurants, and Adam and I got along well and I quickly became a favorite. Once I transitioned to the kitchen upstairs at Craft, I just didn't see to much of Adam. So on Adam's first shift upstairs with me as the garde manger cook, around 4:00pm he came and asked me if I needed help with anything. I was ignorantly confident enough to pass up on this generous offer, and continued about my idiotic way. For some reason I was convinced that today was the day that I had gotten a handle on that station. If I could go back in time, I would slap the shit out of myself for being a complete idiot. Service began at 5:30, Adam was checking everyone's stations to make sure they were prepared for the evening. Needless to say, I was not. Now, I had already been running a catering company for 2 years, a casual steakhouse in the area for 1,and managing different places since I was 20, and I loved it when my employees messed up. Not because I was able to take that oppurtunity to teach and help encourage growth, but because I got to yell and scream like a harpie. I loved tearing people down, it only made me feel better about myself, and I was the only person whose feelings I cared about anyway. Well, kharma is a bitch. A big, fat, nasty bitch. And I was at the top of her hit list. I've been yelled at before, mostly because I deserved it, but I have never experienced anything like I did that day with Adam Evans. He systematically tore me and my work apart for the next 5 hours. My parm crisps weren't crisp enough, I didn't have enough mise en place for any single dish, my station was dirty, and my favorite line "We aren't a #($&@)* deli!! We are a top dollar, fine dining establishment. Start acting like it". During my 6th trip back downstairs to grab more product, I almost broke down in tears. In fact they welled up in my eyes, but I held them back. I refused to cry. There's no cryin in fine dinin!! I went back upstairs, head held low, and somehow continued to work. The only thing going through my mind was "I hate Adam Evans". When the shift was over, no one in the kitchen would even speak to me. I think they knew how beat down I was and didn't want to rub salt in my wounds. I appreciated the silence. Finally, the pastry assistant Johnny came over and asked how I was doing. I vented to him for a short minute, but decided it was best to keep my mouth shut. A part of me wanted to walk away and never look back. The next day I returned and was 2 hours early. I had decided that not only was Adam wrong, but I was going to show him just how wrong he was. I was determined to have that station full, spotless, and ready to go a good hour before service. I really wish someone would build a damn time machine. That day wasn't as bad as the one before, but it wasn't great either. Adam only yelled at me for about 2 hours, I had fixed my errors from before, but he found some new ones. Again, "I hate Adam Evans". Somehow in the chaos that was my mind, I was able to actually retain what he was saying to me. Instructions that, as soon as they came out of his mouth, seemed like common sense, but for some reason I had just never thought of before. I still ran around for about 2 more weeks, but I got it eventually. Soon I was running that 2 person station by myself on the weekends, with little to no help. I managed to get a handle on the prep, and would only need some help plating during the busiest rushes. A few months later, the chefs noticed my improvement and moved me over to the hot line. I was now the vegetable cook. And after only a few shifts, pretty much worked that station very efficiently. I wasn't perfect every day, but I got it, and worked it well. I'm not saying I am the best line cook ever in the world, and that there weren't issues, but I improved. I didn't give up, I didn't walk away. I put my head down, did as I was told, asked questions at appropriate times, and learned as much as I could. I will forever be grateful to the chefs at Craft Atlanta. Kevin, Adam, and Tim have taught me more than I ever thought possible. About ingredients and techniques, and which ones work together, why they work together, why they don't. More importantly they gave me confidence. When Craft closed, and I moved to Vail, I was shocked to see how some cooks work. I am still shocked when I see them do things improperly. These are people that have paid $50,000+ for a culinary education, some at the best culinary schools in the country. This is what they have chosen to do for the rest of their lives, and they suck, and they don't care that they suck!
I am not exactly sure what the point of this post is, maybe its just a peek into something I have been through. Maybe you can take something away from it that will help you in your own life. Maybe your one of the people I was horrible to and are revelling in the fact that I got my ass chewed out. What I will say is this, When faced with adversity, our true character comes out. Walking away from something just because you don't like it in that moment is a weakness. I don't know how I was able to go back to work at Craft. But I did, and am certainly a better person for it. So don't give up. Whatever your facing, whatever difficulty you are going through, just stand up, face it, and defeat it. Sounds much harder to do than it really is, trust me.
Thursday, April 26, 2012
Tuesday, February 21, 2012
Dining out 101
Throughout my many years in the service industry, I have experienced and seen things that would make most people cry. Whether bad behavior from the staff or irrate, green bean throwing customers. I've seen or heard it all. Hungover employees puking in the trash, check. Pissed off employees rubbing bread on their genatalia before serving it to a customer, check. Customers literally screaming at a manager because their steak wasn't cooked the way they prefer, check. The list goes on and on and on. I take pride in the fact that I have never once compromised someone's health just so I could feel a little better about myself on the inside. However, not everyone in this industry feels the same way I do, and would be more than happy to use your fork to clean grout between the tile flooring, wipe it off, give it to you, and smile from ear to ear when you take a big ole bite of your free house salad, whilst giggling and whispering about what they have done to their fellow co-workers in the wait station. That being said, most people who do things like that don't really last long at any job. They obviously have an attitude problem, let alone any customer service skills. And you can generally only find them in your local chain restaurant that prides itself on serving 2 full grown adults 2 entrees, and a choice of appetizer or dessert all for the low low price of $20. Seriously people, stop eating there. And don't get me started on anywhere that serves a buffet for under $50 a person. I promise you, you don't want to keep visiting that all you can eat salad bar, either. My loathsome feelings for places like that will be addressed in another blog. Back to you and your pube infested dinner rolls. You can't control how other people act (if we could Planned Parenthood and Vegans wouldn't exist). What you can do, however, is control how you act. Your greatest defense against low class hooligans serving you dinner, is yourself. Here, I will show you how to defend against such disgusting practices and also how to have the best dinner service imagineable.
You have to communicate with people to get the results that you want. Whether your siginifcant other, parents, children, co-workers, employees, and most importantly your server/bartender, you must take part in a conversation to explain what it is that you want and the best ways to get it. This is especially important when walking into a restaurant. When you approach the host stand, make sure to smile and actually speak to the host/hostess/maitre'd. When they ask "How are you today?" , the correct response is not "4 for a booth". A number is not a state of being. Being an ass however, is in your tiny little world. Respond in kind and with attentiveness. If you have children, more than likely they are annoying to everyone else in the world but you. If the hubby is parking the car, wait outside and walk in together. Only one person needs to speak with the host staff, not every single one of you. Especially not little Tommy or Sara. Hold back with the kids and let one adult explain your seating requirements to the host staff. Trust me, they will appreciate this. When your table is ready, quickly gather any things you have and follow to your table. Seat quickly, and get out of everyone else's way. Most restrauntuers try and maximize as much space as possible in the dining room, so while your standing, arguing about which seat you want and making up some reason as to why you should have it ("Oh, I'm left handed" or "I cant stand sitting with my back to everyone else"), your blocking a servers path to their table who is waiting for their drinks, or dinner, or your blocking another customer. I can not stand this. When people block the only path that I can take, to whine and cry about seating arrangements, I literally want drag them outside and go all American History X on them, you know the bite-the-curb-and-step-on-their-head part, not the gang-rape-shower-scene part. You are not the only person in this world, and therefore not the most important, so sit the *#@% down!!! Does it really matter what seat your in? Who cares about what's going on in the rest of the dinging room, your supposed to be here to spend time with the people at YOUR table. If you don't like them, don't sit down to eat with them. Moving on, when your overly worked server approaches the table, treat them like a person. I don't understand why people feel the need to speak down or belittle the person who will be handling their food. Do we make a ton of money? Absolutely not. Does that mean that we are useless, inferior beings that should be spat upon and treated like less than the copious amounts of crap in your babies diaper because you suck at life and haven't realized that it needs to be changed? Absolutely not. Some of the smartest people I know work in a restaurant. Some of the dumbest people I know work in a restaurant. But the point of the matter is that we are people. People just like you. So, again, communication, and respect, is key. After their intial pre planned greeting, most servers will ask what you want to drink. This is not politics or brain surgery, an open table discussion is not necessary. If you are not sure, ask for a glass of water. Unless your server is part of the local retard outreach program, they will be back and you can order something else. When the server leaves to fetch your beverages, begin discussing what you want to eat for your first course. If you are at a fine dining establishment, this is generally not necessary as you are all going to eat the same amount of courses. But since most of you prefer Longhorn, there is nothing wrong with sharing appetizers. However, the decisions should be made before the server returns. And only one person needs to order the course, and everyone needs to sit quietly and respectfully. If your on seperate checks, that can be worked out later with the server. (Here's a quick tip, everyone should split the bill evenly, especially if its a group that goes out together alot. Most point of sale systems allow up to 99 credit cards on one bill) Again, respond in kind and with attentiveness and the whole experience will go smoother. Throughout the meal, drinks will be refilled, extra bread will be brought (You know, b/c you just can't live without more of that delicious honey cinnamon butter...fattie), the table will be crumbed, always always always thank whomever is doing these tasks. This isn't high society in the 1500's where the person performing these tasks is an actual slave. Show some gratitude for the work that is being done to make your experience more enjoyable. Now we come to the main course. Your $18 filet is undercooked. OHMYGODITSTHEENDOFTHEWORLD!!!!!!PUTYOURHEADBETWEENYOURLEGSANDKISSYOUR@$$GOODBYE!!RUNAROUNDSCREAMINGLIKEYOURHAIRISONFIRE!!AAAAAHHHHHHHHHHH!!!!! I can't tell you how many times I've been tempted to bitch slap people because the steak they ordered isn't cooked the way they want it and they have a fit. Your fat ass isn't starving. You just ate loaded potato skins with sour cream and the ever important extra cheese, like 4 dinner rolls, a mixed green salad with extra extra ranch, 19 Diet Cokes, and 6 packs of townhouse crackers. Basically, what the entire country of Ethiopia consumes is 3 months. Your fine. The steak will take less than 5 minutes to cook to the correct temperature, and when it does come back to the table you will cover it in A1, take 2 bites, ask for a "doggie bag" and a dessert menu. I. hate. you. Let's dissect this scenario, shall we. First, when you order a steak, there are only 5 temperatures to which you can order it. Rare, Medium Rare, Medium, Medium Well, and Well Done. That's it. There are no inbetween temperatures. Rare to Medium Rare does not exist. If it did, it would have a name. Also, Medium Well means that the center of the steak will be pink. Honestly, if you want something cooked all the way through, order the chicken. Anything over Medium is a waste of a steak. Period. Secondly, pay attention to what you are eating. Eating is a necessity of all life. Shoveling food down your gullet, however, is not. Take a little time and enjoy what you are eating. There is not a single other necessity in life that is so enjoyable. Slow down, take a breath, and enjoy yourself. You can only control how you act. Remember? If you want to eat what's been on the bottom of the line cooks shoes, throw a temper tantrum. If you want to be a respected member of society, aka a normal human adult, kindly ask the server to have them cook your steak a little longer, or if its overcooked ask for a new one altogether. Kindly was the key to that sentence. Act like an ass and you will eat like one. Promise. And can we talk about "doggie bags" for a moment? Its called a "to-go" box. To insinuate that the food we serve is only appropriate for a dog, is quite insulting. Stop acting like some backwoods hillbilly, unless of course you are a backwoods hillbilly in which case you should take up suicide as a hobby. And finally, the industry standard for a tip is 20%. Whether you are at The Dwarf House or Ruby Tuesday or Bacchanalia, it's 20%. Not a penny more, not a penny less. Hope this helps in your day to day dining out. And if you are offended, then stop acting like a total loser at restaurants.
You have to communicate with people to get the results that you want. Whether your siginifcant other, parents, children, co-workers, employees, and most importantly your server/bartender, you must take part in a conversation to explain what it is that you want and the best ways to get it. This is especially important when walking into a restaurant. When you approach the host stand, make sure to smile and actually speak to the host/hostess/maitre'd. When they ask "How are you today?" , the correct response is not "4 for a booth". A number is not a state of being. Being an ass however, is in your tiny little world. Respond in kind and with attentiveness. If you have children, more than likely they are annoying to everyone else in the world but you. If the hubby is parking the car, wait outside and walk in together. Only one person needs to speak with the host staff, not every single one of you. Especially not little Tommy or Sara. Hold back with the kids and let one adult explain your seating requirements to the host staff. Trust me, they will appreciate this. When your table is ready, quickly gather any things you have and follow to your table. Seat quickly, and get out of everyone else's way. Most restrauntuers try and maximize as much space as possible in the dining room, so while your standing, arguing about which seat you want and making up some reason as to why you should have it ("Oh, I'm left handed" or "I cant stand sitting with my back to everyone else"), your blocking a servers path to their table who is waiting for their drinks, or dinner, or your blocking another customer. I can not stand this. When people block the only path that I can take, to whine and cry about seating arrangements, I literally want drag them outside and go all American History X on them, you know the bite-the-curb-and-step-on-their-head part, not the gang-rape-shower-scene part. You are not the only person in this world, and therefore not the most important, so sit the *#@% down!!! Does it really matter what seat your in? Who cares about what's going on in the rest of the dinging room, your supposed to be here to spend time with the people at YOUR table. If you don't like them, don't sit down to eat with them. Moving on, when your overly worked server approaches the table, treat them like a person. I don't understand why people feel the need to speak down or belittle the person who will be handling their food. Do we make a ton of money? Absolutely not. Does that mean that we are useless, inferior beings that should be spat upon and treated like less than the copious amounts of crap in your babies diaper because you suck at life and haven't realized that it needs to be changed? Absolutely not. Some of the smartest people I know work in a restaurant. Some of the dumbest people I know work in a restaurant. But the point of the matter is that we are people. People just like you. So, again, communication, and respect, is key. After their intial pre planned greeting, most servers will ask what you want to drink. This is not politics or brain surgery, an open table discussion is not necessary. If you are not sure, ask for a glass of water. Unless your server is part of the local retard outreach program, they will be back and you can order something else. When the server leaves to fetch your beverages, begin discussing what you want to eat for your first course. If you are at a fine dining establishment, this is generally not necessary as you are all going to eat the same amount of courses. But since most of you prefer Longhorn, there is nothing wrong with sharing appetizers. However, the decisions should be made before the server returns. And only one person needs to order the course, and everyone needs to sit quietly and respectfully. If your on seperate checks, that can be worked out later with the server. (Here's a quick tip, everyone should split the bill evenly, especially if its a group that goes out together alot. Most point of sale systems allow up to 99 credit cards on one bill) Again, respond in kind and with attentiveness and the whole experience will go smoother. Throughout the meal, drinks will be refilled, extra bread will be brought (You know, b/c you just can't live without more of that delicious honey cinnamon butter...fattie), the table will be crumbed, always always always thank whomever is doing these tasks. This isn't high society in the 1500's where the person performing these tasks is an actual slave. Show some gratitude for the work that is being done to make your experience more enjoyable. Now we come to the main course. Your $18 filet is undercooked. OHMYGODITSTHEENDOFTHEWORLD!!!!!!PUTYOURHEADBETWEENYOURLEGSANDKISSYOUR@$$GOODBYE!!RUNAROUNDSCREAMINGLIKEYOURHAIRISONFIRE!!AAAAAHHHHHHHHHHH!!!!! I can't tell you how many times I've been tempted to bitch slap people because the steak they ordered isn't cooked the way they want it and they have a fit. Your fat ass isn't starving. You just ate loaded potato skins with sour cream and the ever important extra cheese, like 4 dinner rolls, a mixed green salad with extra extra ranch, 19 Diet Cokes, and 6 packs of townhouse crackers. Basically, what the entire country of Ethiopia consumes is 3 months. Your fine. The steak will take less than 5 minutes to cook to the correct temperature, and when it does come back to the table you will cover it in A1, take 2 bites, ask for a "doggie bag" and a dessert menu. I. hate. you. Let's dissect this scenario, shall we. First, when you order a steak, there are only 5 temperatures to which you can order it. Rare, Medium Rare, Medium, Medium Well, and Well Done. That's it. There are no inbetween temperatures. Rare to Medium Rare does not exist. If it did, it would have a name. Also, Medium Well means that the center of the steak will be pink. Honestly, if you want something cooked all the way through, order the chicken. Anything over Medium is a waste of a steak. Period. Secondly, pay attention to what you are eating. Eating is a necessity of all life. Shoveling food down your gullet, however, is not. Take a little time and enjoy what you are eating. There is not a single other necessity in life that is so enjoyable. Slow down, take a breath, and enjoy yourself. You can only control how you act. Remember? If you want to eat what's been on the bottom of the line cooks shoes, throw a temper tantrum. If you want to be a respected member of society, aka a normal human adult, kindly ask the server to have them cook your steak a little longer, or if its overcooked ask for a new one altogether. Kindly was the key to that sentence. Act like an ass and you will eat like one. Promise. And can we talk about "doggie bags" for a moment? Its called a "to-go" box. To insinuate that the food we serve is only appropriate for a dog, is quite insulting. Stop acting like some backwoods hillbilly, unless of course you are a backwoods hillbilly in which case you should take up suicide as a hobby. And finally, the industry standard for a tip is 20%. Whether you are at The Dwarf House or Ruby Tuesday or Bacchanalia, it's 20%. Not a penny more, not a penny less. Hope this helps in your day to day dining out. And if you are offended, then stop acting like a total loser at restaurants.
Tuesday, February 14, 2012
The Queen of the night
So as everyone knows, Whitney Houston passed away on Saturday. For some reason, this has really affected me. I am not trying to be super-gay or anything, but I am really sad. As most of you know, I was raised in a very religious, very strict home. The music we were allowed to listen to was The Mullins, The Fitch Family, Sandy Patty, Larnell Harris and other Gospel greats. There was no Michael Jackson, Whitney Houston, and certainly not Madonna. Amy Grant wasn't even allowed and she was a christian artist!!! But, when we were little we would spend some of the summer and Christmas at my dad's parents house. Poppy and Grandma are Catholic. They drank wine, cussed, and listened to all kinds of music. It was like living dangerously to us sheltered Independent Baptists. I remember I loved going to their house for two distinct resasons. This is going to sound kind of awful, but keep in mind I was like 7 or 8. I had no real concept of death, so spending time with my grandparents wasn't first and foremost. The two reasons I loved going to their house in New Port Richey, Florida was because of the movie "The Labyrinth"(Which to this day is still my favorite movie) and the soundtrack to "The Bodyguard". This was my first introduction to "The Voice", and I was hooked. Listening to Whitney the first time was like nothing else I have experienced in my life. She had the effortless ability to pummel you, and at the same time transport you to a whole new world. I couldn't help but be sucked in to the story she was telling, even though I had no idea what she was singing about. The power she exuded was just so incredible. It made me want to be a singer, a dream I still carry and practice every morning in the shower(sorry roomies!!). I remember the smells in my grandparent's house as I sat in front of the cassette player and listened to that album over and over and over. "Queen of the night" was one of my favorites, along with "I'm every woman" and of course "I will always love you". It was more than wanting to be as amazing as she was, I wanted to be her. I wanted to be adored by everyone, I wanted to amaze and astound, I wanted the whole world to know who I was and what I could do. She inspired me to be more than just a kid from small town Vidalia, Ga. From then on I remember wanting to get out of that town and pursue my dreams of being a star. By the time we left V-town, I was 15 and puberty had destroyed my amazing high soprano voice that everyone doted on and I was certain was going to be my ticket to one day meeting Ms. Houston, and maybe even singing with her. It kind of sucks to have your dreams destroyed by something you absolutely have no control over. But I got over it, grew up a little, and found some new dreams. Dreams to which I am fighting for tooth and nail everyday, dreams that have carried me through tough times, depressed times, and have really made me the person that I am today. I get my dreams from Whtiney Houston, the courage to chase them down from my Mom, and the strength to stick with them, even when I don't want to, from my Dad. So to everyone out there that only remembers the last few years of Whitney's life, that's fine. I remember them too. But I will always remember the Whitney that inspired me to be something more, and for that I am forever grateful. Rest in peace Whitney, and may God and Poppy welcome you into Heaven, where someday we might just be able to sing together.
Monday, February 6, 2012
Kitchen basics
I thought some general cooking tips and equipment suggestions would be helpful. If you have any questions, let me know and I'll get them answered for you. If you are serious about cooking, buy "The Professional Chef" by the Culinary Institute of America. It will change your life. Spend the extra and get the hard cover, it will last longer especially when in use in the kitchen.
First and foremost- Taste everything!!! Cake batter with raw egg, uncooked meatballs... it doesn't matter. Stick it in your mouth. Adjust your seasoning or spices and taste again. Keep a glass of room temperature water handy while cooking, so you can rinse your pallette. And then taste again. If you don't, you won't know what you need to add to make the dish well balanced.
Butter- That's right, butter NOT margarine. Throw that shit out. It's gross. Use butter in moderation, and get off your lazy ass and walk a mile... you'll be fine. Also, keep at least 1 stick of butter at room temperature at all times. If a recipe calls for cold butter that's fine, otherwise use room temperature. Also, buy unsalted butter. If it already has salt in it, it's harder to control the salt content of the overall dish.
Salt- this kitchen necessity is highly underused by home cooks. Just a little too much can ruin a dish, but don't be scared of using it. There is something really satisfying about biting into a piece of meat that is properly seasoned, but most home cooks don't use it correctly. First, get rid of your iodized salt!! It doesnt have as pure of a taste and it is hard to control because of the size of the grains. Buy a box of coarse ground kosher salt, preferably Morton's, and it will last you all year. If you want to spend a fex extra bucks, Alessi makes an amazing sea salt. Again, coarse grind. It is easier to hold and you can control how much you use. Also, if a recipe calls for a pinch, it means less than 1/4 of a teaspoon. Go look at a 1/4 teaspoon, its small. Don't use palmfulls. Add a little at a time, you can always add but you can't take away.
Pepper- Go buy a pepper grinder. There are some pretty cool ones out there, but they are normally quite pricy. I've seen ones go for over a $100, which is completely frickin ridiculous. Spend $20 at Target, they have some nice ones, including electric grinders. I don't get why you would want an electric grinder other than the novelty, but whatever floats your rainbow colored boat.
Oil- Extra Virgin Olive is the way to go. Only buy olive oil that comes in a dark colored bottle. Light can actually alter the flavor of the oil, so you want to buy a brand that helps protect the flavor. Always store oils at room temperature and in the back of the cupboard.
Pasta- This inexpensive pantry staple is cooked so horribly by so many people. Pasta should be served al dente, which means firm but not crunchy. Eating overcooked pasta is like eating a loogie. Don't serve it to your dinner guests, or yourself. Throw it out and make a new batch. It takes less than 10 minutes. The water should taste like the ocean, taste your water before adding your pasta. This is the only chance to flavor the actual pasta, it shouldn't taste like cardboard. That being said, make your own pasta. It's super simple once you get the hang of it. I'll post a recipe up here soon.
Stocks and broths- make your own. You can portion it in ziploc bags and freeze it. Way cheaper than buying and it is so easy.
DO's:
Eat your veggies. There are a ton of vegetables in this world, eat them! Your waist will thank you, and so will everyone else who is tired of looking at your muffin top. Veggies are delicious...even turnips, beets, and brussel sprouts. Simple, well seasoned roasted veg is one of my favorite things. Try them all and eat them often.
Research. The internet is a great tool for this. There are a gabagillion recipes online and even more people who think they know how to do everything the best and are happy to brag about it. Teach yourself a little each time you cook, you'll be a regular encyclopedia of food in no time.
Make memories. My favorite time as a kid was at the dinner table. I miss not being able to sit with my family and have dinner with them. Invite a few people over and plan a simple dinner, the memories will last a lifetime, or until the booze kicks in.
Speaking of booze, keep some wine handy. And not crappy stuff either. If you wont drink it, don't cook with it. Dry is the name of the game in savory cooking. Sweet is for dessert.
DON'Ts:
Don't get caught up with fancy ingredients. If you don't know the proper use of an ingredient, either do some research or don't use it. Put the truffle oil down, and don't ever pick it back up!! It should be outlawed. I have only ever seen one person use it correctly, so unless your Kevin Maxey, back the fuck up.
Don't try cooking in a cold pan. This one is pretty obvious, but then again it had to be pointed out to me when I was first starting out. Depending on the technique, get the pan hot. Not luke-warm, not warm, but HOT!
Don't be afraid of food. Food is there for us to lord over. We are it's masters and it will bend to our will. Julia Child always said to have the "courage of your convictions", so just go for it. Whether flipping something in a pan or whatever else, don't be scared!! Yes, you might get burnt, but a little burn is well worth a piece of perfectly cooked fish basted in beurre noisette!!!!
Equipment:
This is where you will really spend some money. Don't skimp on cheap equipment and you'll get some stuff that will last a lifetime.
Table top stand mixer by Kitchenaid - I'm convinced God used one of these to make the universe. They can do pretty much everything. And the attachments make life so easy. Meat grinder, pasta sheeter... get them all and you'll thank me later.
Food processor- spend some extra money and get a high quality one. It will last forever.
Blender - again high quality is the way to go. Hamilton Beach is not what i'm talking about either. Vitaprep is the deal. Most professionals use this brand and they are amazing. Purees, soups, vinaigrettes...it does it all
Knives- a dull knife is the most dangerous weapon in the kitchen. Well, besides my mother (love ya mom)! Whether you prefer Japanese or German, make sure you find a knife that can take an edge easily. Keeping the edge isn't so important, but if you can't sharpen the damn thing, it's useless. Sharpen often and carefully. Diamond steels work the best, in my opinion, but are very expensive. A regular steel will cost around $80, and will do the job. Hold the knife at a 20 degree angle and carefully run the blade across the steel. Speed is not of importance, keeping your fingers attached to your hand however is.
Pots and pans- never use metal spatulas on them. Generally, they are expensive and should be treated with care. ALWAYS wash by hand, things in the dish washer can scratch them. Buy heavy bottomed and again, spend some cash on high quality. All-clad is the best ever, but are amazingly expensive. Buy one piece at a time and you'll eventually have a great collection.
Spoons- buy a few large spoons to use. Butter basting a piece of protein is an essential part of cooking and some large spoons make that task so much easier.
First and foremost- Taste everything!!! Cake batter with raw egg, uncooked meatballs... it doesn't matter. Stick it in your mouth. Adjust your seasoning or spices and taste again. Keep a glass of room temperature water handy while cooking, so you can rinse your pallette. And then taste again. If you don't, you won't know what you need to add to make the dish well balanced.
Butter- That's right, butter NOT margarine. Throw that shit out. It's gross. Use butter in moderation, and get off your lazy ass and walk a mile... you'll be fine. Also, keep at least 1 stick of butter at room temperature at all times. If a recipe calls for cold butter that's fine, otherwise use room temperature. Also, buy unsalted butter. If it already has salt in it, it's harder to control the salt content of the overall dish.
Salt- this kitchen necessity is highly underused by home cooks. Just a little too much can ruin a dish, but don't be scared of using it. There is something really satisfying about biting into a piece of meat that is properly seasoned, but most home cooks don't use it correctly. First, get rid of your iodized salt!! It doesnt have as pure of a taste and it is hard to control because of the size of the grains. Buy a box of coarse ground kosher salt, preferably Morton's, and it will last you all year. If you want to spend a fex extra bucks, Alessi makes an amazing sea salt. Again, coarse grind. It is easier to hold and you can control how much you use. Also, if a recipe calls for a pinch, it means less than 1/4 of a teaspoon. Go look at a 1/4 teaspoon, its small. Don't use palmfulls. Add a little at a time, you can always add but you can't take away.
Pepper- Go buy a pepper grinder. There are some pretty cool ones out there, but they are normally quite pricy. I've seen ones go for over a $100, which is completely frickin ridiculous. Spend $20 at Target, they have some nice ones, including electric grinders. I don't get why you would want an electric grinder other than the novelty, but whatever floats your rainbow colored boat.
Oil- Extra Virgin Olive is the way to go. Only buy olive oil that comes in a dark colored bottle. Light can actually alter the flavor of the oil, so you want to buy a brand that helps protect the flavor. Always store oils at room temperature and in the back of the cupboard.
Pasta- This inexpensive pantry staple is cooked so horribly by so many people. Pasta should be served al dente, which means firm but not crunchy. Eating overcooked pasta is like eating a loogie. Don't serve it to your dinner guests, or yourself. Throw it out and make a new batch. It takes less than 10 minutes. The water should taste like the ocean, taste your water before adding your pasta. This is the only chance to flavor the actual pasta, it shouldn't taste like cardboard. That being said, make your own pasta. It's super simple once you get the hang of it. I'll post a recipe up here soon.
Stocks and broths- make your own. You can portion it in ziploc bags and freeze it. Way cheaper than buying and it is so easy.
DO's:
Eat your veggies. There are a ton of vegetables in this world, eat them! Your waist will thank you, and so will everyone else who is tired of looking at your muffin top. Veggies are delicious...even turnips, beets, and brussel sprouts. Simple, well seasoned roasted veg is one of my favorite things. Try them all and eat them often.
Research. The internet is a great tool for this. There are a gabagillion recipes online and even more people who think they know how to do everything the best and are happy to brag about it. Teach yourself a little each time you cook, you'll be a regular encyclopedia of food in no time.
Make memories. My favorite time as a kid was at the dinner table. I miss not being able to sit with my family and have dinner with them. Invite a few people over and plan a simple dinner, the memories will last a lifetime, or until the booze kicks in.
Speaking of booze, keep some wine handy. And not crappy stuff either. If you wont drink it, don't cook with it. Dry is the name of the game in savory cooking. Sweet is for dessert.
DON'Ts:
Don't get caught up with fancy ingredients. If you don't know the proper use of an ingredient, either do some research or don't use it. Put the truffle oil down, and don't ever pick it back up!! It should be outlawed. I have only ever seen one person use it correctly, so unless your Kevin Maxey, back the fuck up.
Don't try cooking in a cold pan. This one is pretty obvious, but then again it had to be pointed out to me when I was first starting out. Depending on the technique, get the pan hot. Not luke-warm, not warm, but HOT!
Don't be afraid of food. Food is there for us to lord over. We are it's masters and it will bend to our will. Julia Child always said to have the "courage of your convictions", so just go for it. Whether flipping something in a pan or whatever else, don't be scared!! Yes, you might get burnt, but a little burn is well worth a piece of perfectly cooked fish basted in beurre noisette!!!!
Equipment:
This is where you will really spend some money. Don't skimp on cheap equipment and you'll get some stuff that will last a lifetime.
Table top stand mixer by Kitchenaid - I'm convinced God used one of these to make the universe. They can do pretty much everything. And the attachments make life so easy. Meat grinder, pasta sheeter... get them all and you'll thank me later.
Food processor- spend some extra money and get a high quality one. It will last forever.
Blender - again high quality is the way to go. Hamilton Beach is not what i'm talking about either. Vitaprep is the deal. Most professionals use this brand and they are amazing. Purees, soups, vinaigrettes...it does it all
Knives- a dull knife is the most dangerous weapon in the kitchen. Well, besides my mother (love ya mom)! Whether you prefer Japanese or German, make sure you find a knife that can take an edge easily. Keeping the edge isn't so important, but if you can't sharpen the damn thing, it's useless. Sharpen often and carefully. Diamond steels work the best, in my opinion, but are very expensive. A regular steel will cost around $80, and will do the job. Hold the knife at a 20 degree angle and carefully run the blade across the steel. Speed is not of importance, keeping your fingers attached to your hand however is.
Pots and pans- never use metal spatulas on them. Generally, they are expensive and should be treated with care. ALWAYS wash by hand, things in the dish washer can scratch them. Buy heavy bottomed and again, spend some cash on high quality. All-clad is the best ever, but are amazingly expensive. Buy one piece at a time and you'll eventually have a great collection.
Spoons- buy a few large spoons to use. Butter basting a piece of protein is an essential part of cooking and some large spoons make that task so much easier.
Tuesday, January 31, 2012
A little about me...
So for my first post, I thought I would take a minute and introduce myself. I'm Andrew. I am 28, and I currently live in Avon, CO, just outside of Vail. I have worked in the Service Industry for the last 13 years... that's right, started when I was 15. This blog is going to be just what the title says, a chronicle of my life. Whether it be in the kitchen, outside on a mountain, maybe even some politics(my views are generally unpopular with my friends, so we will see about putting them up here). I hope to include some recipes and tips for you home cooks out there, novice to expert, maybe some advice posts, I am not exactly sure. I am going to let this thing kind of happen organically, and we will see what I can create. If you have any questions, suggestions, or general tips, please let me know. It is my first time doing this, so I am kinda clueless. Well, here's hoping that I can help or just make you laugh. Cheers!!
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