Especially if you do what you've always done.
It's been about 4 months since I last posted and the absence has been a planned one, albeit a bit longer than I anticipated.
For those of you who've followed me for a while you'll remember that my personal and professional story had been written in the daily headlines as the recession affected millions of people, myself included.
For those of you who haven't followed me, my recent history was as challenging as it was unremarkable from those you may know more personally and whose details you may be more intimately familiar with.
I passed a billboard the other day which read, "Recession 101, it's a test, not the final". The first time I saw it, the message stung like hell because at the time it felt like a death sentence; certainly not the motivating message it was meant to be or that which I would come to view it as. Two years ago I had lost a very good position with a start up company - the job had everything I could have wished for but when the housing market collapsed, and the subsequent credit crunch ensued it became clear to my employers - and to myself that, a company has little use for a Corporate Chef with only one unit and with all other deals either on hold or dead in the water I could easily read the writing on the wall.
Looking back on it now I'm amazed that I kept it all going for the next 2 years as I saw my income wither and dry up but plug forward I did.
In a moment of clarity, buoyed by a vision of what my life could become and dismissing my then current reality I spent 3 days deep in thought and an hour at breakneck speed writing out a 'script', a movie if you will about what my life should be if anything was possible.
Sounds like a frivolous project I know, given the bleak outlook of those days but I crafted what I called, 'My Perfect Day', whose narrative took into account every single detail - from what I would have for breakfast to what clothes I wore to the car I drove - well, you get the 'picture'. I rationalized since this was my delusion then I could make it up about anything I wanted but more importantly - what felt good to me.
All of it was written in the present tense as if it had already come to pass; it was a cathartic experience but little did I know what kind of an impact that document would have on my future.
The first line was, "I'm the Culinary Director or Corporate Chef for a progressive food service company, in partnership with committed, creative and passionate people, connected to the community and engaged in business with integrity and authenticity"
As it turns out, that may have been the moment that my recovery was at hand because 4 months later I was hard at work for a national supermarket chain as the corporate chef. Although this particular company had seen it's share of hard times, a bankruptcy in 2005 which reduced the number of stores from 1,100 to 485 AND has been around long enough to be considered 1.) An industry leader, 2.) Perhaps out of touch with the 'new' merchandising (which I've come to know as the 'old' style of doing business - getting to know your customers, being locally relevant, socially responsible and good stewards of trust; cycles within cycles - the point being that globalization often takes us far afield of our primary mission and if you can survive long enough, will be brought right back to that which is and has always been the right way to do business -by creating meaningful relationships.) and 3.) From what some stock market analysis claimed - may be on the ropes and ripe for a take over.
Given the history of the brand and the realization that fainter hearts would have run for the hills in a feeble attempt to protect market share this company has gone out and put together a team of highly competent, imaginative professionals for whom risk was not a dirty word; bucking their history and convention to strike out in a bold new direction. For the first couple of months I wondered how I fit into this dynamic mix of operators and dreamers - I had never worked in retail before and found everything from the language to recipe costing completely different from the Hospitality industry that I had known and grown comfortable, perhaps even a bit complacent with as well.
Personally and professionally this seemed as good a time as any to stretch myself in a new direction and get out there on the skinny branches of the safety tree.
Oddly enough the company had never had a Corporate Chef before so this was bit new to all of us!
Then, in a meeting, I heard something quite remarkable - the visionary who headed up our department told everyone present that our competition was not the other grocery stores, big box marketers, club or discount stores - I mean they were but a can of peas is a can of peas is a can of peas; our true nemesis was every restaurant on the street and the real challenge laid out before us was that we need to get in the head of the restaurateurs, know what they know, model our business after theirs and everything, I mean everything we offered had to be restaurant quality or above.
Now that's something I could get behind, more importantly that's something I knew intimately and, consequently, something that I could offer my present employers - the gorilla mindset that is every good restaurant operator's credo - suddenly my mission, and my value, came into focus. Now, I thought to myself, I get it.
So for the past 4 months I have been traveling extensively, meeting with vendors - creating flavor profiles that we can call our own, cooking more chickens than you can possible imagine - going so far outside the box that I can no longer see the lines and having a blast, humbly and gratefully, with every breath I have.
Casting aside all that I knew to be safe and comfortable I now spend every morning mediating, focusing on what feels good - and right; setting myself up for success from the inside out.
So instead of blogging at the end of the day, I'm going to commit to writing in the morning, just after my mediation when my mind, and heart, are wide open - resisting the urge to self editing and allowing whatever moves me that particular day to come forth. and relating to you, my dear readers, what this side of the food business looks, feels and tastes like - after all, in the future we'll be looking to promising young culinarians like yourself to take us to the next level.
The path I lay may be a bit uneven, things are moving so fast that there's little time to make it pretty - I would rather work hard at raising the bar and shoot for the stars, you'll make your mark when you get here.
Hopefully it'll be of some value to you, I know it will for me and I'm willing to do, say and be something different today, with the clarity that - coming from that place, we're sure to get something different that what we're always gotten and maybe, just maybe we can call it progress.
At the very least we'll be able to call it fun.
Make it a powerful day my brothers and sisters.
Thursday, March 17, 2011
Sunday, October 17, 2010
Job Search 3.0
So here it was; 500 resumes reviewed, 147 panel interviews - down to 17 viable candidates, now just four left. The Company decided that the best way to determine who would fill the position was to have a 'Top Chef' style cook off, oh my.
Southern Style Meatloaf and a Chef's choice entree. 1 Presentation plate and tasting plates for 10.
A month passes and I get the call, it would seem that I'm one of the last three standing, one candidate dropped out when they found out that they would need to cook it off. For a week I can think of little else, so many questions; what's at the site, who will I be cooking against, what dish would best exemplify my cooking style and reflect my food focus in the actual job? I can feel the weight of the world on my shoulders, bearing me down as the date comes inexorably closer. I wear a rubber band on my wrist in order to express some Neural Linguistic Programming - when I find myself getting overwhelmed by the prospect of doing poorly and letting down all who love, and depend on me, I snap the band so I can come back to a place of calm and presence - I can only hope that I can do the same thing on the day of the event simply by just looking at my wrist; jogging my sub conscious into a placid place.
Soon all doubts would be answered.
Very soon there would be nothing left to do but to do it.
Driving to the city of the cook off I spend the hours staring through the traffic and road hazards like I'm trying to peer through to the present to the 'almost here'. The car ride feels like I'm hurtling towards my future, be it good or ill. I really have to now idea what's going to happen and trust in the tightly held belief that 'it' always works out for the best no matter what that may look like.
Have I invested myself so dearly, emotionally, that if this doesn't go well I'll be able to square my shoulders and hold my head up high regardless of the outcome or will the let down cripple me for weeks to come; limping along without a cause or purpose?
I sing through my conflicting emotions with the music on the flash drive stuck into the dash like a two by four thrown through a barn door by a twister.
The car rolls on.
I had googled, facebooked, linkedin and searched the blogosphere for information about the other 2 and the Company principles. Proper preparation yes but still and all the proof would be in the pudding. In one way it didn't matter what I found, in the end my only real competition would be me. Would I be able to get out of my own way, allow 'it' to flow, accept the moment for what it was without forcing it? After all my writing, and talking about Kanji in the Kitchen would I finally be able to express it without it sounding false, trite or insipid? Would I be found to be a poser, inauthentic - the 'fraud' of the ego that we all secretly fear or would I be able to harness my passion, ramp down my 'bull in the china shop' spirit and articulate my deepest gratitude and humility that I was even here at all - surely there were so many out there, just as deserving of this opportunity? The questions were deafening.
And yet here I was, moving forward.
At the hotel I spent a very restless night sleep, going over my plan - movements, timing, script, options, backup plans and fall back positions like an Olympic athlete - my body swaying in the brisk early morning breezes of the hotel room balcony as I close my eyes imagining the furious last moments right before service. Before I know it, or I believe myself ready, the clock says it's time to go; time to stand tall and frosty my brothers and sisters and bring it - after all this time there is only this day, this moment of presence that is real, gritty and tastes a bit steely in the mouth.
I straighten my jacket, check my tools for the 10th time, get into my clogs and head down stairs towards what feels like my time.
The three of us meet. We're shown the kitchen where we'll be making our magic. We go to the store where we're to buy all the product necessary to prepare our dishes later at 1:30 pm. We find out that it's not 10 people eating but 12; did we buy enough food? Had we considered the cooking shrinkage or picked up enough seasoning?
I go back to the hotel to get a nap but sleep eludes me, my mind filled again with the dream of the dance until I resign myself to the inevitable. I get up and suit up again. Had I eaten? Did I even need to? The adrenalin flushing my face would be fuel enough for me, I decide and head down again to the car. The one other candidate in the hotel and I make mindless chit chat during the drive, each firmly entrenched in our own internal dialogue. We agree that no matter what we'll be professional and help each; finding pots and pans, locating an onion or plating the dishes as we only have 10 minutes between courses.
And here it is, no time left to consider the others in our lives or the possibility of defeat. Everything falls away and there is a moment of clarity unlike anything else - a place where all possibilties exist at the same time and the hands run true and the knives all cut straight. I'm getting ahead of myself I realize; with all my product arranged around my cutting board I take a deep breath, close my eyes and give a moment of silent thanks - a prayer of gratitude for even being here at all. Thankyouthankyouthankyou.
'You Okay?' my compatriot asks noticing that I'm not moving. 'Yeah, brother - thanks' I say as I pick my knife up and start moving with a purpose, grounded finally. Yea, man I think to myself, oh hell yeah.
The first hour flies by as we'll all heads down, elbows akimbo, stripping produce, blooming herbs and shallots, reducing gastrics and molding meatloaf's. We all steal glances at one another through the tools hanging on the overhead rack, calling out time and checking each other for progress. I realize that it's a perfect day, a perfect moment frozen in culinary heaven; each of us has a distinctive style, unlike the other and our meatloaf plates are a direct reflection - French country, ACF American and southern as southern can be. Our entree plates have three different proteins, three different focuses, three different approaches.
It's apparent that the Company picked well, they would have their work cut out for them - ain't no scrubs in this group.
All competitiveness, judgment or self serving criticism has disappeared. We watch each other for best practices and realize that there is something to learn from the other's approach.
Cool.
2:30 comes and goes like it was never there.
We find out that there will be 13, not 12. Alrighty then - no worries now; just keep going.
Suddenly we're all three outside the back door grabbing a breath of fresh air. Three different styles, three different dishes and we're all at the same point; ready to rock with a moment to spare.
We find out that there is a scheduling change and we'll present both our presentation plates at the same time; oops, now I gotta scramble - I thought that we had an hour between the two presentations. I grab pans of food, staged and nested in bowls ready to fire. I cook enough for the 1 plate. We all work silently on the presentation plates until we're called out in front of the group, quickly wiping rims at the last and checking the height of the fried onions on the meatloaf.
'You know if this was an ACF competition, non functional garnish would cost you points' one competitor comments at the plates on the table. I wonder that the ACF would say about one candidate bringing in prepared corn bread and collared greens or the other bringing in a container of tools nor available to the others. I brush off the comment, no time nor energy to give that criticism - almost there, just keep going.
I look around, startled by the observation that time is going to be tighter than I thought and shift gears, cooking and staging items necessary to plate. Wow I think to myself, this is bangin', enjoying the moment as we walk our plates out to the staff assembled around the table.
We take turns talking about our plates and are then excused back to the kitchen to finish it off.
I'm number 2 and started getting the plates ready; 8 minutes someone shouts.
In 6 I'm finishing the garnish and following the plate parade to the table. I stand mute, ready to answer any questions but it's apparent that my meatloaf has done the talking for me; all heads are down and forks scrape plates - a most perfect silence.
I am excused to stage the next meal.
Back in the kitchen I start wondering what's become of candidate number 3. He seems to have been out there for a while, probably talking himself up - arguing for his greatness. I have little time left but, for a second, I ask myself why no one asked me any questions about my meatloaf or culinary pedigree.
7 minutes! I have my marching orders and I execute; beautifully I might add.
No matter what, I think to myself, I represented myself well today - that, beyond anything, would be my solace and my bragging rights no matter what happened.
I walk out with my head up and my heart on my sleeve, apparent for all to see.
Then the questions come; about the meatloaf, why I got in the business in the first place, what I thought the position would entail, how I saw myself in it. I speak humbly, thankful for all my history, experience and skill set. I speak like the job was mine, saying things like 'ours' and 'we'. Assuming the position was not lost on them as I look into their eyes and see slight smiles and nods of heads.
My feet never touch the ground walking back to the kitchen.
Clean up, restock, gather dirty pots and pans - the days not over yet and there's till work to be done.
We congratulate each other on the back dock, stealing a cigarette. This could go any way, I say, confident in the truth of it. We all did well and we respected each other through the process - a winning day in my book. As we walk back into the kitchen to get our final instructions I start to feel the inevitable adrenalin crash in my legs, suddenly heavy.
We're again introduced to the panel. Profuse thanks are offered and I get the feeling that this went very well for the Company. Pictures are taken, hands are grasped - eye contact made trying to get a read of how it went or who might have the edge.
In the end, we're told that a decision would be made after the weekend.
Manoman, it's going to be a long three days
Southern Style Meatloaf and a Chef's choice entree. 1 Presentation plate and tasting plates for 10.
A month passes and I get the call, it would seem that I'm one of the last three standing, one candidate dropped out when they found out that they would need to cook it off. For a week I can think of little else, so many questions; what's at the site, who will I be cooking against, what dish would best exemplify my cooking style and reflect my food focus in the actual job? I can feel the weight of the world on my shoulders, bearing me down as the date comes inexorably closer. I wear a rubber band on my wrist in order to express some Neural Linguistic Programming - when I find myself getting overwhelmed by the prospect of doing poorly and letting down all who love, and depend on me, I snap the band so I can come back to a place of calm and presence - I can only hope that I can do the same thing on the day of the event simply by just looking at my wrist; jogging my sub conscious into a placid place.
Soon all doubts would be answered.
Very soon there would be nothing left to do but to do it.
Driving to the city of the cook off I spend the hours staring through the traffic and road hazards like I'm trying to peer through to the present to the 'almost here'. The car ride feels like I'm hurtling towards my future, be it good or ill. I really have to now idea what's going to happen and trust in the tightly held belief that 'it' always works out for the best no matter what that may look like.
Have I invested myself so dearly, emotionally, that if this doesn't go well I'll be able to square my shoulders and hold my head up high regardless of the outcome or will the let down cripple me for weeks to come; limping along without a cause or purpose?
I sing through my conflicting emotions with the music on the flash drive stuck into the dash like a two by four thrown through a barn door by a twister.
The car rolls on.
I had googled, facebooked, linkedin and searched the blogosphere for information about the other 2 and the Company principles. Proper preparation yes but still and all the proof would be in the pudding. In one way it didn't matter what I found, in the end my only real competition would be me. Would I be able to get out of my own way, allow 'it' to flow, accept the moment for what it was without forcing it? After all my writing, and talking about Kanji in the Kitchen would I finally be able to express it without it sounding false, trite or insipid? Would I be found to be a poser, inauthentic - the 'fraud' of the ego that we all secretly fear or would I be able to harness my passion, ramp down my 'bull in the china shop' spirit and articulate my deepest gratitude and humility that I was even here at all - surely there were so many out there, just as deserving of this opportunity? The questions were deafening.
And yet here I was, moving forward.
At the hotel I spent a very restless night sleep, going over my plan - movements, timing, script, options, backup plans and fall back positions like an Olympic athlete - my body swaying in the brisk early morning breezes of the hotel room balcony as I close my eyes imagining the furious last moments right before service. Before I know it, or I believe myself ready, the clock says it's time to go; time to stand tall and frosty my brothers and sisters and bring it - after all this time there is only this day, this moment of presence that is real, gritty and tastes a bit steely in the mouth.
I straighten my jacket, check my tools for the 10th time, get into my clogs and head down stairs towards what feels like my time.
The three of us meet. We're shown the kitchen where we'll be making our magic. We go to the store where we're to buy all the product necessary to prepare our dishes later at 1:30 pm. We find out that it's not 10 people eating but 12; did we buy enough food? Had we considered the cooking shrinkage or picked up enough seasoning?
I go back to the hotel to get a nap but sleep eludes me, my mind filled again with the dream of the dance until I resign myself to the inevitable. I get up and suit up again. Had I eaten? Did I even need to? The adrenalin flushing my face would be fuel enough for me, I decide and head down again to the car. The one other candidate in the hotel and I make mindless chit chat during the drive, each firmly entrenched in our own internal dialogue. We agree that no matter what we'll be professional and help each; finding pots and pans, locating an onion or plating the dishes as we only have 10 minutes between courses.
And here it is, no time left to consider the others in our lives or the possibility of defeat. Everything falls away and there is a moment of clarity unlike anything else - a place where all possibilties exist at the same time and the hands run true and the knives all cut straight. I'm getting ahead of myself I realize; with all my product arranged around my cutting board I take a deep breath, close my eyes and give a moment of silent thanks - a prayer of gratitude for even being here at all. Thankyouthankyouthankyou.
'You Okay?' my compatriot asks noticing that I'm not moving. 'Yeah, brother - thanks' I say as I pick my knife up and start moving with a purpose, grounded finally. Yea, man I think to myself, oh hell yeah.
The first hour flies by as we'll all heads down, elbows akimbo, stripping produce, blooming herbs and shallots, reducing gastrics and molding meatloaf's. We all steal glances at one another through the tools hanging on the overhead rack, calling out time and checking each other for progress. I realize that it's a perfect day, a perfect moment frozen in culinary heaven; each of us has a distinctive style, unlike the other and our meatloaf plates are a direct reflection - French country, ACF American and southern as southern can be. Our entree plates have three different proteins, three different focuses, three different approaches.
It's apparent that the Company picked well, they would have their work cut out for them - ain't no scrubs in this group.
All competitiveness, judgment or self serving criticism has disappeared. We watch each other for best practices and realize that there is something to learn from the other's approach.
Cool.
2:30 comes and goes like it was never there.
We find out that there will be 13, not 12. Alrighty then - no worries now; just keep going.
Suddenly we're all three outside the back door grabbing a breath of fresh air. Three different styles, three different dishes and we're all at the same point; ready to rock with a moment to spare.
We find out that there is a scheduling change and we'll present both our presentation plates at the same time; oops, now I gotta scramble - I thought that we had an hour between the two presentations. I grab pans of food, staged and nested in bowls ready to fire. I cook enough for the 1 plate. We all work silently on the presentation plates until we're called out in front of the group, quickly wiping rims at the last and checking the height of the fried onions on the meatloaf.
'You know if this was an ACF competition, non functional garnish would cost you points' one competitor comments at the plates on the table. I wonder that the ACF would say about one candidate bringing in prepared corn bread and collared greens or the other bringing in a container of tools nor available to the others. I brush off the comment, no time nor energy to give that criticism - almost there, just keep going.
I look around, startled by the observation that time is going to be tighter than I thought and shift gears, cooking and staging items necessary to plate. Wow I think to myself, this is bangin', enjoying the moment as we walk our plates out to the staff assembled around the table.
We take turns talking about our plates and are then excused back to the kitchen to finish it off.
I'm number 2 and started getting the plates ready; 8 minutes someone shouts.
In 6 I'm finishing the garnish and following the plate parade to the table. I stand mute, ready to answer any questions but it's apparent that my meatloaf has done the talking for me; all heads are down and forks scrape plates - a most perfect silence.
I am excused to stage the next meal.
Back in the kitchen I start wondering what's become of candidate number 3. He seems to have been out there for a while, probably talking himself up - arguing for his greatness. I have little time left but, for a second, I ask myself why no one asked me any questions about my meatloaf or culinary pedigree.
7 minutes! I have my marching orders and I execute; beautifully I might add.
No matter what, I think to myself, I represented myself well today - that, beyond anything, would be my solace and my bragging rights no matter what happened.
I walk out with my head up and my heart on my sleeve, apparent for all to see.
Then the questions come; about the meatloaf, why I got in the business in the first place, what I thought the position would entail, how I saw myself in it. I speak humbly, thankful for all my history, experience and skill set. I speak like the job was mine, saying things like 'ours' and 'we'. Assuming the position was not lost on them as I look into their eyes and see slight smiles and nods of heads.
My feet never touch the ground walking back to the kitchen.
Clean up, restock, gather dirty pots and pans - the days not over yet and there's till work to be done.
We congratulate each other on the back dock, stealing a cigarette. This could go any way, I say, confident in the truth of it. We all did well and we respected each other through the process - a winning day in my book. As we walk back into the kitchen to get our final instructions I start to feel the inevitable adrenalin crash in my legs, suddenly heavy.
We're again introduced to the panel. Profuse thanks are offered and I get the feeling that this went very well for the Company. Pictures are taken, hands are grasped - eye contact made trying to get a read of how it went or who might have the edge.
In the end, we're told that a decision would be made after the weekend.
Manoman, it's going to be a long three days
Saturday, October 2, 2010
Recession Lessons
'It'll be nice to take you out for sushi', I confessed to my girlfriend.
'Or bring home flowers every week...' She gives me a wry smile.
Over the last two years, after losing a job I really enjoyed but which was victim of the housing and the consequent credit crisis, my life has become an exercise in contraction as I became - just like many others, underemployed.
I am very grateful that I had clients who were appreciative of my work and kept my head above water with new projects and who paid fairly consistently.
Others have had it much worse with little or no work to keep them mentally and emotionally active and one step in front of the wolves at the door, so I'm keenly aware just how lucky I am.
But as with anyone in business in a challenging economic period, some of my clients discovered ways closer to home to spend their ever precious revenue and it became clear to me that I might need to re-enter the ranks of my culinary brothers and sisters manning the kitchens of operations all too aware that they need to work harder than ever to secure their profit line; and with little else to whittle away I saw job postings with smaller and smaller annual salaries and hourly rates.
I revamped my resume, worked at broadening my networks, worked my vendors, associates and friends for job leads. Even a recent Irish wake for a dear friend of mine became a networking event as the crowd filled with people In The Biz who I hadn't seen in years. Business cards were exchanged, meetings arranged, phone calls promised. Everyone seemed to be in the same position as I, needing work and looking for an advocate, any advocate; someone to help get past the gate keepers of the jobs we most wanted.
At home, it became essentials only, carefully planned trips to the grocer and leftovers for lunch; nothing was left to chance and when we needed it the most, money came in the nick of time to take care of what was most important next; rent, electric, car insurance, groceries.
Chess, backgammon, dominoes or card playing became a nightly ritual; ways in which to stay connected in the midst of the stress of making the next payment, the worry of how many hours of work there had been that week - the realization that such worry was taking me further and further away from those that I love; that if I wasn't careful I could, very easily, insulate myself against the world, cocooned by my stress and disconnected from those that keep me sane, and against all odds - laughing; lightened and strengthened for tomorrow's possibilities.
It's been an emotional roller coaster of questioning, gauging the marketplace, promising leads that ultimately lead nowhere; times of self reflection, getting clear about what I really wanted and thinking about what I really need; it felt to me that life and it's circumstance had provided me with an opportunity to clear the decks and get really connected about what I wanted my life to be about and tangentially what would make up my life.
So I got some real work in; some of it wasn't pretty but it was all necessary.
Now, it would seem, I'm in the running for a job that would really inspire me, will really groove me, push me and cause me to really grow - as a professional and a person. And with it comes the reality that all things really do work out for the best, even if we don't know what that looks like because had I taken a job below my skill level or experience set just to have a job then I certainly wouldn't be in the position I am today - with what looks like the possibility of having my dream job.
So what have I learned?
That a strong sense of self and faith in the process is more important than any 401K
That health, family and friends are really the only currency that matters
And that all else, may it be sushi or flowers, is negotiable and is only just icing on the cake.
'Or bring home flowers every week...' She gives me a wry smile.
Over the last two years, after losing a job I really enjoyed but which was victim of the housing and the consequent credit crisis, my life has become an exercise in contraction as I became - just like many others, underemployed.
I am very grateful that I had clients who were appreciative of my work and kept my head above water with new projects and who paid fairly consistently.
Others have had it much worse with little or no work to keep them mentally and emotionally active and one step in front of the wolves at the door, so I'm keenly aware just how lucky I am.
But as with anyone in business in a challenging economic period, some of my clients discovered ways closer to home to spend their ever precious revenue and it became clear to me that I might need to re-enter the ranks of my culinary brothers and sisters manning the kitchens of operations all too aware that they need to work harder than ever to secure their profit line; and with little else to whittle away I saw job postings with smaller and smaller annual salaries and hourly rates.
I revamped my resume, worked at broadening my networks, worked my vendors, associates and friends for job leads. Even a recent Irish wake for a dear friend of mine became a networking event as the crowd filled with people In The Biz who I hadn't seen in years. Business cards were exchanged, meetings arranged, phone calls promised. Everyone seemed to be in the same position as I, needing work and looking for an advocate, any advocate; someone to help get past the gate keepers of the jobs we most wanted.
At home, it became essentials only, carefully planned trips to the grocer and leftovers for lunch; nothing was left to chance and when we needed it the most, money came in the nick of time to take care of what was most important next; rent, electric, car insurance, groceries.
Chess, backgammon, dominoes or card playing became a nightly ritual; ways in which to stay connected in the midst of the stress of making the next payment, the worry of how many hours of work there had been that week - the realization that such worry was taking me further and further away from those that I love; that if I wasn't careful I could, very easily, insulate myself against the world, cocooned by my stress and disconnected from those that keep me sane, and against all odds - laughing; lightened and strengthened for tomorrow's possibilities.
It's been an emotional roller coaster of questioning, gauging the marketplace, promising leads that ultimately lead nowhere; times of self reflection, getting clear about what I really wanted and thinking about what I really need; it felt to me that life and it's circumstance had provided me with an opportunity to clear the decks and get really connected about what I wanted my life to be about and tangentially what would make up my life.
So I got some real work in; some of it wasn't pretty but it was all necessary.
Now, it would seem, I'm in the running for a job that would really inspire me, will really groove me, push me and cause me to really grow - as a professional and a person. And with it comes the reality that all things really do work out for the best, even if we don't know what that looks like because had I taken a job below my skill level or experience set just to have a job then I certainly wouldn't be in the position I am today - with what looks like the possibility of having my dream job.
So what have I learned?
That a strong sense of self and faith in the process is more important than any 401K
That health, family and friends are really the only currency that matters
And that all else, may it be sushi or flowers, is negotiable and is only just icing on the cake.
Thursday, September 23, 2010
Sous Vide White Paper
Here follows an extensive treatise, or primer on Sous Vide Cooking; I'm a novice and have just come to this cooking philosophy even though it's been around for years. I once heard a story of a restaurant in France that has 2 cooks for 300 seats and their whole menu is Sous Vide. I was always curious about a product that can be cook at 56 degrees Celsius for 30 hours and come out Medium rare through out the entire loin. Properly chilled the product undergoes pasteurization; and because of which the product remains pristine for up to 3 weeks. There is a passive pasteurization process championed by Pan Saver where they use a high heat bag, metal clamps and utilizes the craftiness of the cook to properly top and seal a bag with little to no oxygen when sealing. Chilled properly, down from 220 degrees to 160 degrees F within 2 hours and the rest of the way down from 160 to 40 degrees F within the remaining 4 hours.
The result is a demi glace, fume or chicken stock that can used up until 3 weeks after production. Try that with a lexan of pomodoro sauce in chilled down overnight in a cooler; anyway I digress....
Since the paper is 38 pages long - I'd like to suggest that anyone interested in the document by Douglas Baldwin and is very detailed and scientific where it needs to be, including time and temperature logs, graphs and charts - it's well worth the time to email me at cheflam@aol.com and I'll get it right out to you.
By way of explaining the detail in the paper I've included the email string between Greg and I where he tries to hip me to finer details and how he makes it work at his restaurant, The Charles Court at The Broadmoor. In particular you'll see these suddenly chic techniques on his Dinner Menu September 2010
Our conversation, like much of life is done moving forward but can only be clearly understood in reverse so if you don't mind...he sez....
The result is a demi glace, fume or chicken stock that can used up until 3 weeks after production. Try that with a lexan of pomodoro sauce in chilled down overnight in a cooler; anyway I digress....
Since the paper is 38 pages long - I'd like to suggest that anyone interested in the document by Douglas Baldwin and is very detailed and scientific where it needs to be, including time and temperature logs, graphs and charts - it's well worth the time to email me at cheflam@aol.com and I'll get it right out to you.
A taste is found here;
Introduction by Douglas Baldwin
<
sealed plastic pouches at low temperatures for long
times. Sous vide differs from conventional cooking
methods in two fundamental ways: (i) the raw food
is vacuum sealed in plastic pouches and (ii) the food
is cooked using precisely controlled heating.
Vacuum packaging prevents evaporative losses of
flavor volatiles and moisture during cooking and inhibits
off-flavors from oxidation (Church and Parsons,
2000). This results in especially flavorful and
nutritious food (Church, 1998; Creed, 1998; García-
Linares et al., 2004; Ghazala et al., 1996; Lassen
et al., 2002; Schellekens, 1996; Stea et al., 2006).
Vacuum sealing also reduces aerobic bacterial growth
and allows for the efficient transfer of thermal energy
from the water (or steam) to the food.
Precise temperature control is important when
cooking fish, meat and poultry. Consider the
problem of cooking a thick-cut steak medium-rare.
Cooking the steak on a grill at over 1 000°F (500°C)
until the center comes up to 120°F (50°C) will result
in everything but the very center being overcooked.
A common solution is to sear one side of the
steak in a pan, flip the steak over, and place the pan
in a 275°F (135°C) oven until the center comes up
to 131°F (55°C). For sous vide, the steak is vacuum
sealed in a plastic pouch, cooked in a 131°F (55°C)
water bath for a couple hours, and then seared in a
smoking hot pan or with a blowtorch; the result is a
medium-rare steak with a great crust that is the same
doneness at the edge as it is at the center. Moreover,
the flavorful flat iron steak can be cooked (very safely)
in a 131°F (55°C) water bath for 24 hours and will be
both medium-rare and as tender as filet mignon>>
<
sealed plastic pouches at low temperatures for long
times. Sous vide differs from conventional cooking
methods in two fundamental ways: (i) the raw food
is vacuum sealed in plastic pouches and (ii) the food
is cooked using precisely controlled heating.
Vacuum packaging prevents evaporative losses of
flavor volatiles and moisture during cooking and inhibits
off-flavors from oxidation (Church and Parsons,
2000). This results in especially flavorful and
nutritious food (Church, 1998; Creed, 1998; García-
Linares et al., 2004; Ghazala et al., 1996; Lassen
et al., 2002; Schellekens, 1996; Stea et al., 2006).
Vacuum sealing also reduces aerobic bacterial growth
and allows for the efficient transfer of thermal energy
from the water (or steam) to the food.
Precise temperature control is important when
cooking fish, meat and poultry. Consider the
problem of cooking a thick-cut steak medium-rare.
Cooking the steak on a grill at over 1 000°F (500°C)
until the center comes up to 120°F (50°C) will result
in everything but the very center being overcooked.
A common solution is to sear one side of the
steak in a pan, flip the steak over, and place the pan
in a 275°F (135°C) oven until the center comes up
to 131°F (55°C). For sous vide, the steak is vacuum
sealed in a plastic pouch, cooked in a 131°F (55°C)
water bath for a couple hours, and then seared in a
smoking hot pan or with a blowtorch; the result is a
medium-rare steak with a great crust that is the same
doneness at the edge as it is at the center. Moreover,
the flavorful flat iron steak can be cooked (very safely)
in a 131°F (55°C) water bath for 24 hours and will be
both medium-rare and as tender as filet mignon>>
By way of explaining the detail in the paper I've included the email string between Greg and I where he tries to hip me to finer details and how he makes it work at his restaurant, The Charles Court at The Broadmoor. In particular you'll see these suddenly chic techniques on his Dinner Menu September 2010
Our conversation, like much of life is done moving forward but can only be clearly understood in reverse so if you don't mind...he sez....
Ok, we do add some corn syrup to boost the simple sugars and also baking soda
for ph so that the amino acids in the protein morph to sugar faster for the
"crisp" texture you speak of. As far as testing, I just let go and let God on
that one. If you set the temps right on the circulator and then properly shock
at the end, you should be in good shape. Celsius is we can set the temps to a
tenth of a degree as opposed to our clunky forms of U.S. measurements only by the
1/4 of a degree. You don't see any measurements in lbs in any science book right?
Short ribs we cook for 3 days in the circulator with a dry rub cure for 24 hrs,
rinse, bag with herbs, garlic, shallots, butter and then the cooking for 3 days
at 65c. For the reheat, we don't put back in the water but reheat in pan for
maillard and add either demi or remi and you have short ribs on the plate in
like 5-7 min. P h is specific to proteins. You need to research on the USDA web
site to get the low down, but leaner animals like venison, buffalo have less and
you need to add sodium-bicarbonate as well as fructose to get the result you
want. With the braised items you need to leave in the bag with all the natural
juice until you are ready to serve, just like leaving it in the braising liquid
for the traditional way. Important: sous vide intensifies everything so you
use like half or less salt, seasoning, garlic than normal.
Hope this helps....
b
________________________________
From: Adam M Lamb
To: GREGORY BARNHILL
Subject: Re: Hey Now
Brother
In regards to the Maillard reaction do you find yourself adding any extra
sugars to facilitate a nice crisp exterior? How would one test for any remaining
pathogens or spore outbreaks to ensure proper pasteurization? Do you find that
you're referring to your temps in Celsius because of the settings on the
circulator or just because most of the literature is in metric? Keeping the
sauce separate makes perfect sense so how do you handle something that would
have been traditionally braised such as short ribs? Oil, seasonings, bag, poach,
chill then build the sauce separately - upon order reheat in hot water, sear,
sauce and a quick simmer to replicate the traditional process? At what point do
you concern yourself with the ph of the product; is it specific to a particular
protein? Questions Questions, love love
A
~ be a river ~
Subject: RE: Hey Now
Well, we don't sous vide with sauces at all. We add aromatics and oil or butter
to the protein and usually pasteurize it to a nice medium rare or 55c. The most
important thing is to shock it after the circulator bath so there is no chance
of bacterial growth. At service all we have to do is the maillard reaction to
caramelize the meat, bring it to temp and were done. The egg deal is pretty
much if you want safer eggs, then pasteurize them. Same as the old coddled egg
for Caesar of yore. However, we cook them at 64.5c for two hours for the most
perfect poached egg that you have ever seen. They come out egg shaped!! On one
of our dishes we take the perfectly poached egg, bread it and fry it and serve
it with shrimp and grits. So the deal is you have this egg that looks like hard
boiled and crunchy, but you cut into it, the yolk runs out and the whites are
soft. Kinda mind blowing when you first see it. The sauces we do separately
with the bones and what not and we do bag them, but just for storage. We have
them in 1qt bags and just throw them in the steam well just before service to
bring them to temp, and then mount au beurre to finish. The other really cool
deal about all this is that first the vac machine pumps air into the bag,
opening up the cells of the meat, then when it vacuums, it puts all the flavor
of the herbs and oil directly into the meat so it basically marinates in like 30
seconds instead of 12-24 hours. Also, the compression process is great for
tomatoes, apples, pears and etc as it intensifies their flavor 10 fold just like
reducing a sauce. The time tables are not accurate for us at 6500 feet, but
most likely would be for you. The thing to remember is that once the item gets
to the temp you set, it cant go over so there is little to no chance of over
cooking anything.
I haven't found the right time to see if we can have you out yet. I will be
doing a benefit dinner tomorrow night with chef Sigi and that should be the time
then. I will let you know.
much love b
From: Adam M Lamb
To: GREGORY BARNHILL
Subject: Re: Hey Now
wow, what a great piece - I'll have to reread it in order to get the math
right but have you found that generally the time/temp tables to be accurate? In
almost all recipes he doesn't address the addition of sauces much even though he
does point out the the addition of a sauce impact the pasteurization time
significantly; any reliable rules o' the road that you've developed/discovered
in your mad scientist experiments?
still trying to wrap my head around the pasteurization of the eggs; are they
to be used like regular eggs in like a mousse recipe?
many questions, hell I just gotta come and see it done - did you ever ask
about a site visit for me and the liability ramifications? Will I be able to hold
a knife?
you're a gift to me, my brother - in gratitude, I remain always, yours
Adam
Sent: Mon, Sep 20, 2010 2:03 pm
Subject: RE: Hey Now
here is something to start with; refer to the white paper, available from cheflam@aol.com
From: Adam M Lamb
To: GREGORY BARNHILL
Subject: Re: Hey Now Hey that was arousing in a strange yet wonderful way - thanks my
brother; we'll need to get into a complete dissertation on sous vide; I have a
feeling that it'll come to the forefront of my efforts soon enough.....
Sent: Mon, Sep 20, 2010 1:44 pm
Subject: RE: Hey Now not yet but hope they do so I can sell your ass to them.
Miss you too my brotherb To: GREGORY BARNHILL Subject: Re: Hey Now Nothing as of yet but I can already see myself there, coming up with ideas, procedures and products to make a difference! All good things, positive mind set regardless of what my reality might look like now; sowing the seeds of success with my thoughts, intentions and deeds Loving you! I take it that no one has called you for a reference or rave reviews? Love to the family! And so it goes between my friend and me....
Sometimes it all about WHEN something grabs you that makes the differece
I came across an odd email that I was moved to click through; I'm sure that I had seen similar posts before but this time something grabbed my eye. I wish I could say it was some flash formatting or similar tactic that marketers use to differentiate them selves from the pack - but it wasn't; more differently this particular author and coach wasn't selling anything - at least that I could see, just giving away free copies of his new book, period. No hook, no bait and switch - just simply a desire by the author to get the information in as many hands that will be willing to use the outline he's created for a better life.
I pride myself on being sophisticated enough to see what's under the hype and for the life of me, I couldn't find anything untoward, just an impassioned man who wants to make a difference; and a simple message that spoke to me in a way I hadn't heard before even though the words seemed familiar until I realized that it's not just about the message - it's also about my willingness to be open and allowing for the message to be heard; timing baby, is everything.
Don't take my word for it, download this excellent book, 'Monetizing Your Passion' by Rich German. 238 pages of solid actionable content - no more pandering the ego's of the author, Rich breaks through to a level that grabbed me and before I knew it, I had started with some of his action steps in order to bring my game to the next level - and I know that he can provide you the tools and self motivation that will get you taking massive action based out of what you determine what's most important to you.
Wishes will never change anything; energy, discipline and enthusiasm will!
Please, do your self a favor and down load his free book 'Monetizing Your Passion'; you won't be sorry and I can be in complete integrity bringing you something that will definitely 'support you in your success'!
click here: http://www.richgerman.com/
I pride myself on being sophisticated enough to see what's under the hype and for the life of me, I couldn't find anything untoward, just an impassioned man who wants to make a difference; and a simple message that spoke to me in a way I hadn't heard before even though the words seemed familiar until I realized that it's not just about the message - it's also about my willingness to be open and allowing for the message to be heard; timing baby, is everything.
Don't take my word for it, download this excellent book, 'Monetizing Your Passion' by Rich German. 238 pages of solid actionable content - no more pandering the ego's of the author, Rich breaks through to a level that grabbed me and before I knew it, I had started with some of his action steps in order to bring my game to the next level - and I know that he can provide you the tools and self motivation that will get you taking massive action based out of what you determine what's most important to you.
Wishes will never change anything; energy, discipline and enthusiasm will!
Please, do your self a favor and down load his free book 'Monetizing Your Passion'; you won't be sorry and I can be in complete integrity bringing you something that will definitely 'support you in your success'!
click here: http://www.richgerman.com/
Wednesday, September 22, 2010
Sous Vide
Just got blown up by my best friend and a true culinary visionary, Greg Barnhill, Executive Chef at The Charles Court at The Broadmoor Resort in Colorado Springs. Over the last three days we've been going back and forth about Sous Vide cooking and he schooled me but good.
It started easily enough, 'What are the three most used pieces of equipment in your kitchen?' It's a simple question that draws a lot of heat because in three small words it illustrates, and illuminates a lot. In less than a paragraph, if one reads between the lines well enough, one can get an incredibly detailed look at what's going on in a kitchen 1500 miles away.
'The Dehydrator, The Circulator & my CryoVav.
Once a procedure that was frowned upon as 'shock cooking' and lacking in the finer points of finishing Sous Vide has become one of the preferred cooking methods and if this can apply to one of the most adventurous kitchens in this country then it'll apply to just about anyone, anywhere.
I'll be posting a link to a basic dissertation about this process, or more appropriately processes that'll give you the leg up on the competition and a complete thread of our conversation - properly redacted to protect the guilty.
Back in the day we would send experiments/specials/eat that type of dishes to each other in cabs, pizza delivery trucks or anything that would get it there in one piece.
It was our way of keeping our 'saws sharpened' in a good natured, competitive way but the reality is if there's not someone in your life who challenges you, your perceptions, your skill set AND does it in a loving but in-your-face-way that precludes any denial of the opportunity to learn and grow, well hell - you gotta go get you one.
Or several; everyone needs a coach AND a Master Mind Group made up of friends, co workers or professionals who you look up to and who put you back on your heels with their experience, insight and skill.
I read a great quote today. "Your growth is directly linked to how willing you are to have uncomfortable conversations" and a Master Mind Group is a great way to have uncomfortable conversations in a way that's constructive and actionable because everyone understands that their participation is for everyone's higher good and holding back or fluffing only keeps everyone, and in this case me, small.
My friend Darren Jacklin has perfected the Master Mind concept to his credit, and his bank book, guided by a moral sense that keeps him pointed Due North towards his goal of helping a million, that's 1,000,000, people have the life that they dream of - all by the time he's 45. You can find him at www.darrenjacklin.com
It can be a life long commitment to excellence by the participants; it's essential for growth that means something and leads somewhere as long as the basic covenant of mutual honesty, integrity and understanding is honored
I'd rather come to this life as a novice, with the slack jawed awe that comes naturally to a rube in the big city than the smug complacency that comes from an expert who thinks that he's been there done that, yawn.
There's still so much to learn joyfully, laughingly and Greg, Clive, Christopher, Darren and others all support me in ways they'll never know and I'll spend the rest of my life looking for the appropriate words to express my gratitude for the gift they are to me.
If you turn up your nose and turn your back on something this powerful, don't be surprised if your competition beats you to it - the smart ones are always looking for a good tool to beat the pants off you - go now, seek, read, understand and apply
It started easily enough, 'What are the three most used pieces of equipment in your kitchen?' It's a simple question that draws a lot of heat because in three small words it illustrates, and illuminates a lot. In less than a paragraph, if one reads between the lines well enough, one can get an incredibly detailed look at what's going on in a kitchen 1500 miles away.
'The Dehydrator, The Circulator & my CryoVav.
Once a procedure that was frowned upon as 'shock cooking' and lacking in the finer points of finishing Sous Vide has become one of the preferred cooking methods and if this can apply to one of the most adventurous kitchens in this country then it'll apply to just about anyone, anywhere.
I'll be posting a link to a basic dissertation about this process, or more appropriately processes that'll give you the leg up on the competition and a complete thread of our conversation - properly redacted to protect the guilty.
Back in the day we would send experiments/specials/eat that type of dishes to each other in cabs, pizza delivery trucks or anything that would get it there in one piece.
It was our way of keeping our 'saws sharpened' in a good natured, competitive way but the reality is if there's not someone in your life who challenges you, your perceptions, your skill set AND does it in a loving but in-your-face-way that precludes any denial of the opportunity to learn and grow, well hell - you gotta go get you one.
Or several; everyone needs a coach AND a Master Mind Group made up of friends, co workers or professionals who you look up to and who put you back on your heels with their experience, insight and skill.
I read a great quote today. "Your growth is directly linked to how willing you are to have uncomfortable conversations" and a Master Mind Group is a great way to have uncomfortable conversations in a way that's constructive and actionable because everyone understands that their participation is for everyone's higher good and holding back or fluffing only keeps everyone, and in this case me, small.
My friend Darren Jacklin has perfected the Master Mind concept to his credit, and his bank book, guided by a moral sense that keeps him pointed Due North towards his goal of helping a million, that's 1,000,000, people have the life that they dream of - all by the time he's 45. You can find him at www.darrenjacklin.com
It can be a life long commitment to excellence by the participants; it's essential for growth that means something and leads somewhere as long as the basic covenant of mutual honesty, integrity and understanding is honored
I'd rather come to this life as a novice, with the slack jawed awe that comes naturally to a rube in the big city than the smug complacency that comes from an expert who thinks that he's been there done that, yawn.
There's still so much to learn joyfully, laughingly and Greg, Clive, Christopher, Darren and others all support me in ways they'll never know and I'll spend the rest of my life looking for the appropriate words to express my gratitude for the gift they are to me.
If you turn up your nose and turn your back on something this powerful, don't be surprised if your competition beats you to it - the smart ones are always looking for a good tool to beat the pants off you - go now, seek, read, understand and apply
One of the Best
Authors; one to ponder possibilities with: http://www.theawareshow.com/connect/braden/
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