Showing posts with label Work. Show all posts
Showing posts with label Work. Show all posts

Friday, February 25, 2011

Bali Adventures

Yesterday it was 6°C (43°F) in Paris.  Today,  I'm in Bali with 30°C (86°F)  temperatures and 95% humidity.  (It took 25 hours door to door, by the way, in case you're wondering...)

I usually drone out the noise of traffic , sirens, and the occasional drunk before falling asleep in Paris.  Here the sounds are much different - high winds and monsoon rain storms at the moment, tropical birds, or intense waves crashing against the beach.  I am a world away.

Join me on this adventure over the next four weeks.  More than anything, I hope to share new food discoveries from Indonesia.  I have no doubt there will be plenty!  And I never would have imagined coming here like this...

/dma













Tuesday, April 13, 2010

Lots to catch up on

It's such an overused phrase...."time is passing so quickly"....and, of course, it's overused because it holds so much truth! I can't believe it's been a month already since my last post. When such gaps do occur, it's only for a good reason, however: it means I'm busy at work. I do hope you will stick with me during such slow periods on this blog.

Let me try to catch up a bit with some highlights. And I promise to post a recipe soon.

Rendez-vous Dimanche: I've been collaborating with the great Terrance Gelenter on this new event, a "stylish supper club" for up to 20 guests who will enjoy meeting the guest speaker of the night, Alan Riding. We're looking forward to kicking off this 1st event on Sunday April 18th. There's been lots of planning work involved to make sure we're ready & organized! If you hadn't guessed, I'll be preparing the menu...

Cinnamon Swirl Roll Experiment -- Sadly a "Non": Remember back in February when I was so absolutely thrilled with the buttermilk dinner roll recipe (from Ruhlman's blog)? Well, I had the thought to tweak the recipe into a great cinnamon roll. I added more sugar to the dough itself & then loaded it with butter & cinnamon-sugar.....but alas, I was disappointed in the result. The texture was not nearly as light & fluffy as before. Was it just that batch I made? Or are there simply better recipes? Who knows?! If anyone else tries this, please let me what happens for you. ( I don't even think that a sugar glaze on top could have saved these...!)

Rino Restaurant -- a definite "Oui": This new little "micro-bistro" just opened in 2010 by Giovanni Passerini, 2nd who worked under Petter Nilssen of La Gazetta. We went for lunch. The choices are very limited: a choice of 2 entrees, a choice of 2 main courses, and dessert. This might put a few people off, but for me, it's perfectly OK to put my trust in the chef. The food was delicious, inventive & very fresh. The cost for all three courses was 22 euros - quite a good value, in my book.

Chocolate soufflee and soufflee soirees -- no more please!!: I think I would call March the month of soufflees for me. I made more souffles last month than I think I have in my entire life!! That's a lot of soufflees. Suddenly they were everywhere in my cooking classes -- with cheese, or with spinach, with Grand Marnier, with chocolate....etc, etc....we did them all - savory and sweet. As much as I love soufflees, even I have my limits!! Variety is the spice of life you know...

Pappa al pomodoro -- can I have some more please!!: During a private wine-food pairing event for 14 people, I was asked to make something called pappa al pomodoro....It was an Italian wine tasting and the goal was to challenge the chianti tasting with lots of tomatoes, hence pappa al pomodoro (but don't ask me what the pappa meas...). This turned out to be a favorite of not only mine, but of those at the event....and then those at two different cooking lessons that I subsequently gave. It was unanimous -- this is hearty comfort food; the kind that sticks to your ribs & makes you feel all warm inside. And it's simple to prepare with only four ingredients: bread, tomatoes, olive oil & basil. A glass of red wine is required. I hope to post this recipe soon while there is still a chill in the air...

Macaron madness!! If I wasn't making soufflees, I was making macarons. Strawberry & chocolate, pistachio, caramel au beurre sale, white chocolate with rasberry, double chocolate....for private lessons, for group lessons, or batches made for my own events.....I'm up to my eyeballs in macarons! I still find them to be finicky things -- especially when making them on humid days. I still love them. Macarons are the "new cupcake". There's been lots of interest by Americans. It will be interesting to see how this evolves back in the US.

That's all for now!

/dma

Tuesday, December 8, 2009

First Buches de Noel of the 2009 Season


I very recently made my first buche de Noel of this year. Three of them in fact. It was for a catering job that I did for a private party of 65 people in a very nice part of Paris. The customers are extremely gracious people, who have both an air of approachability and warmth alongside a very hefty dose of elegance. I wanted to try to make a Buche de Noel that reflected this.

The occasion was a birthday celebration for the husband. So, of course, a birthday cake of some sort was in order. Why not in the form of a buche de Noel. It is the season afterall!

And with that as a backdrop, I have to share a little insight into the difference between the French and Amercian cultures...

What I just explained about using a buche de Noel as a birthday cake with candles and all.....that is soooo American! When I went to shop (and hopefully buy) a rectangular box especially made for a buche de Noel.......I received a look of disbelief from the clerk. The specialty boxes were stacked on the highest shelf in the store - not at all reachable -- as if it was just part of inventory (in a Costco kind of way). I had to ask for help to get them down (as tall as I am, I could not even consider trying to grab them myself). Eventually there were two guys helping me on this little project and both shook their heads, "No, no - pas possible (not possible). It's too early for a buche de Noel". I chuckled to myself (if only they knew the sacred Buche would be used as a birthday cake...). I chuckled some more to myself (it's not like it's July or something....it was already the 3rd of December afterall!).

After a bit more talking, and coxing, they eventually agreed to at least try to ring it up to see if it's sell-able. The skeptical clerks went all the way to the other side of the store.....and 20 minutes later I had my answer. With an air of perplexity and disbelief, they said "mais, oui". I could buy it afterall. And let me tell you something......this whole episode that I just described.........it is sooooooo french!

p.s. In case you're wondering, here are the flavors used in my modern take on the classic Buche de Noel: lemon genoise (sponge cake) with a rasberry jelly filling, coated with a layer of chocolate butter cream frosting, that was then coated with a dark chocolate glaçage (layer). And decorated as shown.

/dma

Sunday, October 11, 2009

New Cooking Classes & Pastry Classes in Paris - La Cuisine Paris

On October 6th, a new company called La Cuisine Paris (The Kitchen) opened its doors for business. Here's their deal:
  • First & foremost, they offer cooking & pastry lessons to particuliers (non-professionals). Their classes are centered around different themes such as french cuisine, healthy cooking, global cuisine, special holiday cooking, and even non-kitchen topics such as wine tastings. They also offer special-event dinners, and other non-lesson things upon request.
  • They're located in the 5th arrondissement of Paris, near the metro stop Luxumbourg.
  • They've installed 2 stellar kitchens & 1 really great dining room. All done in very good taste. It feels like the designer kitchen & dining room you wish you had at home.
  • They can offer two different classes at a time (the kitchens are side-by-side & separated by a glass wall). The limit is 12 people per class.
  • The company is owned by a couple - he's French and she's an American who also hails from Chicago! They left their corporate jobs to start this adventure. Don't you just love the coincidences!
  • For the month of October, (its first month ever in existence) it's my understanding that they're going to hold the cooking classes no matter how many people sign up. Even if only 1 person registers for a class, the lesson goes on....that's a great deal if you're the attendee! Catch it while you can because the rules might change later or their popularity might take off...
  • Almost all lessons are given in french, but about once a week there's an class given in english. The website is only in french for the moment, but you'll find a little english.
So, why am I telling you all of this? Besides being food- & cooking-related, the real reason is because I'll be giving some lessons there this month! Yes, those English-based lessons would be the ones I'm giving.

My first class is scheduled for October 15th. It's a 2 hour session on Mediterranean tapas (warmed hummus with tomate confite, whipped feta cheese with roasted red peppers, coriander & spinach falafel with a harissa sauce, and chorizo empanadas). Another class is is set for October 21st - it's a 3 hour lesson on American cooking (think high-end hamburgers with foie gras, fries, and a caramelized apple cheesecake). A Halloween-themed cookie-making & cookie-decorating lesson is also scheduled on October 28th - labelled as patisserie pour enfants, but kids of all ages are welcome!

Anyone interested in taking cooking or pastry lessons in Paris should consider La Cuisine Paris....and please be sure to let them know I referred you there!


Address:

La Cuisine Paris
89, rue Saint Michel
75005 Paris

www.lacuisineparis.com

:/dma

Tuesday, June 30, 2009

Finally, an answer on the fond de commerce

It's been a tumultuous path....ups and downs....highs and lows...good news followed by bad news followed by good news.....followed by more waiting....and at last, we have the answer.

In the end, the boutique/café/kitchen I had hoped to set up in the 14th arrondissement in Paris is a disappointing non. It's not for lack of trying, I can assure you. I've had lots of support on the effort for which I'm deeply touched and forever grateful.

We crossed many hurdles on this little journey, but there was one hurdle that could not be surpassed, and that is to receive the landlord's approval to upgrade their facility. It's really mind-boggling to us - this thought that we offered to put in a respectable investment into the landlord's property to improve it, and to bring it up to hygiene standards for my business, something that they require in their own contract...(urgh) - and he said no to the offer.

Not only did he say no, but he said it s-l-o-w-l-y. Couldn't he have just told us that two months ago, straight away??

I suppose it's for the best. This was my immediate reaction. Who knows what future problems we may be avoiding....with the renovations work (I've heard a horror story or two), or with the unresponsive landlord himself (if we needed to ask anything from him, including trying to sell the place ourselves someday...)

OK, so I've got this great, big disappointment on my hands. And I feel like I've wasted a million years to get to nowhere....except we have gained valuable experience, and learned a few things along the way. Isn't that always what we say in situations like this??!! Well, there is a thread of truth to it!

I'm back on the hunt...looking for a good fond de commerce. There's even more on the market at the moment.....so, stay tuned, we'll see what happens next! All good things in their own time...

:/dma

Thursday, May 7, 2009

Salon Saint Michel - Promos

The past few weeks have brought on some promotional activity at Salon Saint Michel.

Salon Saint Michel is one beautiful, 19th century Haussmannian-style apartment in the heart of historic Paris. It's privately leased, but it has authorizations for commercial-purpose uses. Therefore, its three beautiful and attaching rooms are available to be rented for small executive board meetings, or private events such as dinners, lunches, cocktails, etc. (from 4 to 32 people for dining and up to 35 people for cocktails). With wrap-around views overlooking the Seine River and Place Saint Michel, it feels very special indeed. It's a true, hidden gem in the city, if ever there was one.

It also contains the office of CCN (Chef Culinary Network), from which owner Michel Cloes operates. Michel and I have been working together, on and off since last November, trying to develop our mutual interests. He has these three beautiful rooms he'd like to rent out and I have a bunch of desire to provide a high-quality food service for his guests when he rents out these rooms.

Michel started up a website: Salon Saint Michel. Check it out to see some really nice pictures of the place. (BTW, I would totally agree with you if you said you've seen better pictures of me! But c'est comme ça (that's the way it goes)!

We've developed some printed promotional materials to explain the service concept and menu ideas. So, in the past couple of weeks, it was time to start opening up the place to prospective clients. And just that was done with an open-house breakfast and cocktail. There is one more breakfast scheduled next week.

I only have a few photos of the breakfast & none of the cocktail, but I can tell you we put a good little effort into these events so far. Over 200 macarons were made (pistachio, lemon and caramel with salted butter), several bottles of champagne were opened, and lots of nibbling and chatting went on. Soon it's time to see if we'll bear any fruit from these labors.

If anyone is interested in using this space, or would like more information, please do not hesitate to contact me. Feel free to also contact Olivier (+33) 01.56.81.22.60 - just let him know I sent you!

:/dma

Friday, April 3, 2009

Sofia

Sofia is an energetic, very attractive, middle-aged women. She speaks with an accent that I later understand is Greek. She is the current owner of a traiteur/restaurant (catering company & restaurant) that she is selling because her husband wants her back, as she explained to Eric. Unfortunately, on my first visit there, she had told me she is selling because of stomach cancer. Yikes. I'm hearing all sorts of personal stories on this search. I can see why her husband is anxious for her to sell.

Her store is located on one of the city's most active, or should I say vocal, markets. It is abuzz with activity six days out of seven. Vendors are assertively trying to out-shout each other with the day's bon marché (deals). People from the neighborhood are buying their daily needs. Tourists can be spotted in the crowd, taking in the scene and trying to stay oriented. It's all hustle-bustle.

Sofia has been in business the past twenty years. She looked me straight in the eye and said, "you know when I arrived here, I could speak not one word of french. Not one word." And yet it appears that she has done very well for herself. Her storefront is small - it has a refrigerated counter that displays what she sells: hummus, olives, feta spreads, tarama, tabouli and other such greek/mediterranean/middle eastern "comfort foods". There are several tables in the room, also, that can seat up to 20 people. I see potential for private dining or private events at night, something she doesn't do at the moment. Her preference is definitely the catering side. The decor is pure greek: typical blue and white everywhere. (Another yikes.)

When I saw the kitchen for the first time, I thought I was going to die. Of excitement that is. The kitchen is bigger than the storefront!! It's big. Really big. AND, it has a cold room in the basement. What a dream. Except, the closer I look, the more I realize that it, too, has lots of "potential" and would need a lot of upgrading. However, letting the creative thoughts flow, I can envision running cooking classes here, and having the dégustation either in the dining room or even in the kitchen. I can also see using all that glorious professional cooking space for some serious production -- it's the most spacious and adequate kitchen I have seen yet (in proportion to the size of the business I'm searching for). Most kitchens in Paris are very small, miniscule even, and I can hardly understand how centuries of cooks have tolerated it! But somehow they have. This is one incredible kitchen, even in its current state.

Sofia wants to show us the wine shop a few doors down - to let us see how the owner has remodeled his space, and to give us an idea or two if we want. She knows everyone there - rounds of kisses to everyone. Even walking the short distance from her place to his, she's talking with everyone. She's like a magnet - everybody wants to talk with Sofia. Her smile is warm and wide, but even more so, it is sincere and amazingly light-hearted.

After the tour, including a visit upstairs to a small two bedroom apartment included in the monthly rent, we sit outside to soak in the atmosphere. The market is still abuzz. The early spring sunshine is a welcome relief and warms us up. She drops a plate off at the table, a sampling of what she makes and she insists we try. Very delicious! She wispered to me, "I'll show you how to do it all, but if you buy this place, you have to promise me you'll keep selling some of these things. My customers would never forgive me otherwise!" With a wink, she disappears. She's not really serious, but I can tell, she's hoping to find the right buyer as well.

This was quite unexpected - to find this spot I mean. It has great potential, great space, and I love the thought of having fresh produce at my fingertips absolutely every day!! It needs a lot of work to turn it into something "mine". Hummm...need to make a few more visits to figure out if it's right. Not sure if I see myself working directly on a market, and the store is located behind a stall of a market vendor...but who knows....will keep an open mind. It has potential.

Tuesday, March 31, 2009

Yvette

Yvette owns a small cafe/bar/restaurant on a quiet street in an even quieter arrondisement (district) in Paris. When I met Yvette, I immediately liked her. She is friendly, sincere, talkative, inquisitive, and she feels like family. In fact, she could be my french aunt! We instantly had something in common. She comes from Pau, where we were married six years ago. I think that touched us both, equally.

On my first visit, I walked in the door, and a man was standing at le zinc bar sipping a beer by himself, reading the newspaper. Nobody else was around. It was about 4pm. Yvette then appeared out of nowhere and we met for the first time. I started explaining why I was there - that I was searching for a small café or restaurant to potentially buy. I was a little relieved when the man left so that I could talk more privately with Yvette. Immediately, however, a lady walked in with a small dog in her arm. The lady's name is Paule. She gave kisses to Yvette & sat down in what appeared to be "her" seat. Her miniature dog took the opposite seat, and turned himself around in the chair to face the street, eager not to miss any of the activities. From that point forward, it was a conversation including three of us. No privacy here! But that's OK. Paule and Yvette were obviously good friends. They seemed to be about the same age: mid-sixties, give or take. I eventually learned that this was the case with most of her other customers as well (being good friends, I mean, although being in the same age bracket is probably true as well).

Yvette has been running this particular place for the last 18 years. It's an old place. Still untouched from decades ago, or more. Maybe a half century. It would need lots of TLC, but oh what potential! It feels like a well worn-in shoe. Behind the bar are all the small glasses and barware, but there is also the presence of one giant espresso machine. I'm practically sold on that machine alone! Such a serious looking machine. The seating area is small, and feels just right for what I'm looking for - it has 16 seats. She gave me a short tour of the place. When she showed me les toilettes (bathroom), I let out an uncontrollable "ohmygod". She said, "oui, un toilet turque" (yes, a turkish toilet). I couldn't believe I was still seeing one of these things. My first encounter with one was actually in Turkey about ten years ago. Let me just say that I preferred not going to the bathroom on that particular pit stop than to try such a crazy toilet! It was the most backward, foreign thing I had ever seen in my life! (For those not having the pleasure of seeing or using a turkish toilet, let me explain: it's basically a porcelain base set in the floor of a stall, or "bathroom" and it has a drainage hole. That's it. Sometimes, there are little feet positions outlined in the porcelain to give you a clue. Arguably, these are more sanitary than the standard pot toilet. And to the person who said this, I replied, rather sarcastically, "Right". )

Back to the tour. Next stop was to the cave (basement room). Two of them in fact. I felt awkward going down the stone stairecase. It is old, narrow, somewhat steep, and has a rope for holding onto instead of a hand rail. I could hardly keep up with Yvette! The basement is dry - a good sign. The floor is all dirt. Just like they all used to be. Her first cave is filled with her treasures -- her wine collection. Gevrey-Chambertins, Pouilly-fuissés, and of course, others such as Madirans and Jurancons from the soutwest region. I was dying to check out some of her old dusty bottles that must've been there for 18 years....but we couldn't get anywhere close to them with all the stuff in between. The other cave was used for soft drinks & beer. She stocks Leffe on tap and Duvel in bottle. A good sign. Back up the stairs, she is leap years ahead of me!

On to the kitchen. Another "ohmygod". Long and narrow and full of "potential". And sorely in need of a commis (assistant). She's a one-woman show and I don't quite know how she can do it. I couldn't. She pours the wine or makes the coffee at the bar, she seats the customers at the table, she takes the order, she prepares the meal, she clears, she cleans up and settles up the tab. She's basically open from 7am until closing (around midnight), 6 days a week. Did I already mention she's easily in her mid-60's?!

Eric came with me on the second visit to Yvette's place. We learned a bit more about each other. It turns out that Yvette arrived in Paris in 1958 to start working in a café, with three kids in tow. Maybe that puts her closer to 70? We had dinner there. It was a slow night for dining, but there were several men having un verre de vin (a glass of wine). Her customer base is almost 100% locals. Not many tourists crossing this particular street.

How to describe this cafe? Yvette is from the southwest, so her menu has magret de canard, foie gras, and other traditional fare. The lighting is harsh just like it used to be - it serves a function rather than providing ambiance. The wine is exceptionally good and ridiculously affordable just like it used to be. The food is hearty and enriching. But above all, the experience is rich. Not so much because of what we ate or drank (although good), but because of what Yvette did: she welcomed us into her home and treated us like family.

I love this old place. Need to make a few more visits to see if it fits my concept.

:/dma

Thursday, March 26, 2009

The Start of my Search

For the past month or so, I began to consider the possibility of starting up my own business in a professional space outside our home kitchen. I'm thinking of a small café kind of spot that would offer lunch (perhaps to go or dine in), and that would also offer private events at night a couple times a week (private dinners or parties, wine tasting, cook book review, private cooking lessons, demo of product/equipment/technique, etc, etc) . If this sounds a little like Le Yumming....or La Salon Saint Michel (two small concept projects I've been involved with this past year), well, at least I'm being consistent! I continue to migrate towards these thoughts, and this tells me something.

Searching for a restaurant or local (commercial space) for sale in Paris has been a really interesting journey. My search started out small & quiet (right around the corner), and then it expanded quickly to most of Paris. I have a few criteria: the kitchen must be adequate to handle the things I want to make (sweet & savory), it must have extraction au norm (ventilation to code) to allow me to cook properly or should I say legally, the seating capacity must be small (less than 20-25) so that it's manageable, and ideally, it will also allow me to have some sort of a personal life (I might be dreaming a little here....) And with all of this, it must have location, location, location & be at the right price...good luck!

I've seen some interesting places and some really scary places on the market. All of them have one thing in common: each of the owners is a character. So, in my next few posts, I'm going to write about some of the characters I've encountered on this little journey.

I'm happy to say that it feels like I'm going down the right path. We'll see later on if this really turns out to be true, but for the moment, I'm enjoying the ride. A bientôt. Until next time.

A sign of spring seen yesterday while crossing town, going from one appointment to the next, just after a light rainfall, and just before the temperature dropped back to winter!

/dma

Tuesday, March 17, 2009

Happy Saint Patrick's Day

Here are some green macarons. (Pistachio to be exact.) Just in time for St. Patrick's day!

I would love to share the recipe with you for these pistachio cookies, but I asked my favorite macaron maker, Pierre Hermé, if I could post it on my little blog. And his office (not him, really) said no.

Haven't I learned my lesson yet? The one that goes "it's better to ask forgiveness than permission"? I'm really only kidding....when it comes to copyright laws, I'll stay close to the line. It's just too bad they didn't say yes.

In case you're interested, the verdict on the pistachio vs caramel au beurre salé is in: I don't think anything can knock the caramel off its pedestal (for me). Don't get me wrong; the pistachio is "pas mal" as the french like to say (meaning 'not bad'...in fact, this actually means it's good instead of its literal translation!).

Getting back to the 17th of March...instead of seeing the Chicago River turn green, or having a green beer (which might have been the case back in the states), here's a french way to celebrate the day: with a shamrock macacron!
Happy St. Paddy's Day!

/dma

Tuesday, March 10, 2009

Comfort Food & Real Estate

When you're trying to go down a new path, and you don't know if the road you're taking is the right road....or if you'll ever get to your destination, for that matter, it can feel a little unsettling. Trust me on that. It's how I've been feeling lately.

Today I did something to see if I should "be turning right", instead of left, so to speak. The last road I took wasn't working out like I had hoped. That's been the unsettling part, seeing as I had invested a lot of my time trying to go down that road.

"Turning right", to continue my little analogy, is to re-consider if I should work for myself after all....but this time in a professional kitchen outside our home. This line of thinking is what brought me to the office of a commercial real estate agent who specializes in "locaux" (spaces for rent).

Here's what I learned: it's pretty difficult to actually buy a property outright in Paris (called "les murs", or walls). I was told by the realtor that very few go on the market and it's a waste of time to even look for such a thing. What you buy instead is called a "fond de commerce" (business), and you own it, but then you also pay a monthly rent...to the person who actually does own "les murs". I initially struggled a bit with this concept, partly due to the french, but also because it's just a bit foreign. And I can't tell you how funny this conversation played out in french with the realtor (a true Laurel & Hardy "who'se on first" kind of moment, I kid you not). Eventually, he understood my confusion, saying, "yes, we are more a latin country. We don't do it like the anglo-saxons do". And then I stopped getting hung up on the word "vendre" (to sell), in the "normal" context of what I'm accustomed to. As the agent further explained, "that's OK, this is the system. And when you go to sell it to the next person, it all works out".

I am pretty much a novice at this - it's the first time I'm looking to buy a business in a major European city. (Or any major city for that matter.) And it's only the 2nd business we've looked into buying - the other was in Staunton, Virginia a long, long time ago. Anyway, the realtor gave me two local addresses. One was just off of Place Saint Michel and it was so miniscule & such a tourist trap that I discounted it on the spot. The other one is just down the street from us. This one looks like a possibility. Now it's time to ponder it all, and to do my "due diligence". Is this the road I should be taking? Good question. Where is that magic-8 ball when you need it?

Meanwhile, I made some brownies to help me think this over. A little American comfort food never hurt anyone!

Deep dish brownies with peanut butter swirl & walnuts
(every bit as rich & chocolaty as they look)

:/dma

Tuesday, March 3, 2009

Michel Roth said he liked my poched egg!

I got a phone call late last week asking if I'd be interested in doing a breakfast. It would be for about 12 people. A sit-down. I said yes. We settled on a simple menu. A day later, the twelve people turned into six who would "trickle in" instead of dining together. And then a 2nd cuisinier (cook) was added to help do coffee and such. So my motivation went from OK to low in the course of a few days that this thing evolved. Finally, the day of the event....it turned out to be a very slow trickle....of just 3 people. However, one of the three was Michel Roth! Suddenly, all the mise-en-place became somehow worthwhile.

Michel Roth is the chef at L'Espadon, the restaurant gastronomique of the l'Hôtel Ritz, and with Monday's release of the 2009 Michelin Guide, his two-star status was officially announced. I still hold a high regard for those who have achieved the Michelin mark, despite some of the controversy that surrounds the Guide. I was pleased to meet Chef Roth (as brief as it was) and even more pleased to prepare something for him to taste. He arrived around 10:30am, much too late for breakfast, and yet he still kindly sampled my "oeuf poché façon Bragance, mediterannée" (poched egg in a half-tomato with a ratatouille). Me simply bringing it out to him with a "voila" might have had something to do with this! Guess what. He said he liked it! It pleased me to hear such words from a two-star chef. He seems to be a genuinely nice guy, and that's probably all it is, but still, it's not everyday that a chef etoilée samples your food. Pretty cool.

Somebody please remind me next time to take a picture of the chef! Even if the encounter is brief. I'll have to get some advice from Ulla on how to do this better...
:

Friday, February 27, 2009

OFF4 - Ominivore Festival 2009 Deauville

This week I attended something called OFF4 2009 - Omnivore Food Festival that was held in the Normandy coastal town of Deauville. It's a relatively young event - it just had its 4th year. Deauville is an easy two hours by train from Paris and is better known for its annual American Film festival in September. However, I suspect that OFF will put Deauville on the map for another reason!

I love the Omnivore Food Festival. I think it's a great event. It's attended by professionals in the industry - chefs, cooks, vineyard owners, restaurant owners and the like - but it's also open to the public. The two-day schedule was filled with highly talented and creative chefs (young and old) who shared their savoir-faire (know how) and philosophies. The music was modern, the vibe was good and the stage was well-equipped with a mega-projection screen suspended in the air, allowing everyone to have a good view, even back row seats.

In each 35 minute segment (approximately), these guys (yes, all were guys...) either gave an actual demo (anywhere from 1 - 7 dishes) while being interviewed (not easy!) -- or -- they participated in a "one-on-one" talk, seated at the couch area over a cup of coffee (called Café Confidences by the festival).

Demo with Chef Laurent Chareau

Café Confidences, with Pierre Hermé

I appreciated the caliber of the demos. The chefs assume you already know the basics. My head got a little overloaded, however, just a couple of times, and not because it was mostly in French. The logic occasionally slipped into lapses of complexity when the more avant-guarde chefs explained their subject. I should say tried to explain. It actually became amusing in all its complexity, where, at some point, the explanations went around in circles, out there and back again, still not fully understood....finally, the interviewer, equally perplexed at times, reached out to the audience for help to understand some of the more obscure ingredients or ideas being used!

And I was at a momentary loss when occasional terms were used very casually, such as "yuba", "umami" and "methyl cell" (that's New York speak for "methyl cellulose", you know, because...well, it just is). These moments were rare however, and the caliber of what was shared was consistently high and extremely professional. I enjoyed the Café Confidences for different reasons. They were simple and straightforward: questions were asked; responses were given. The dialogue was all highly personal, anecdotal and refreshingly honesty. No recipes given here, but better than that, we gained an understanding of someone's philosophy and integrity.

I attended the festival one day last year with Ecole Ferrandi (as part of the Sup 2nd year class). Everyone was impressed. In fact, throughout the rest of the school year, we tried to recreate some of the ideas we had seen that day. This year we also came home equally inspired to try to recreate and reinterpret. I'd say this is definitely a sign of a good event.

The first guest was Pierre Hermé (of my macaron addiction), and it continued with others such as Alexandre Bourdas, Laurent Chareau, Bertrand Grebaut, Emmanuel Renaut, Jacques et Laurent Pourcel, Mads Reflund, Franck Cerutti, Peter Nilsson, Jaques Marcon (son of Regis), several Italians, one chef from New York (David Chang), and chefs from Denmark and Spain - including Adrian Ferra, last but not least. Here are a few highlights:

Asparagus, egg, parmesan - Bertrand Grebaut

Chef Bertrand Grebaut - Agapè, Paris 75017

Salad Caprèse - Stephano Baiocco (Italy)

Brandade de Morue, PDT Vitelotte (Cod and Purple Potato)- Riccardo Camanini (Italy)

Eel, seared foie gras & mango - Katsumi Ishida (Lyon)

Explanation of how dish was created - Jordi Butron (Spain)

Ferran Adria - el Bulli (Spain)

The MC - who did an oustanding job! (Don't know his name though)

The take-aways for me were:
  1. Figure out what inspires you - it's where you can draw creativity. The Scandanavian chefs highlighted this point with the greatest flare and enthusiasm. They are absolutely crazy about nature - the changing of the seasons, the first fish eggs of spring, the first onion greens pushing their way through the spring snow, feeling the water on your face at the beach, walking in the forest....these are things that have inspired their plates.
  2. Stay open-minded. Always. Even if the idea sounds strange initially, or avant-guarde (examples: eel and foie gras with mango, or "dirt dessert"...it's not really dirt, it just looks like dirt since it represents the forest! Refer to #1 above...well, maybe you "had to be there" for that one, and unfortunately,no photos to help explain!).
  3. Food artistry = a combination of perfectly executed technique + elevated artistic presentations.
  4. Don't be afraid to think outside the box. Strange ideas or concepts can lead to "creativity". We saw some pretty amazing creations.
  5. You won't suit everyone's taste, so don't even try. Do your own thing. I saw several chefs who seemed to embody this notion. They have launched new horizons by doing their own thing. And they have done it quite successfully, too, according to their own definition of success (ie, not necessarily financial).
  6. Simplicity on the plate - people want to see & understand what they're eating (even in the molecular food world). Modern. Clean. Simple.
  7. Push the limits of comfort zone, but bring us back to something familiar.
  8. New ideas come from questioning everything without prejudice. No assumptions; no presumptions; no thoughts about why something can't work...a child's approach to seeing the world can perhaps lead to more creativity than a rational-minded approach!
Donc, voilà. These are my interpretations of the event. None are necessarily revolutionary, per se. Haven't we heard some of these thoughts before? (ie, "think outside the box"....stay "young at heart"....etc, etc). It still serves a purpose to me, however, and that is to refresh my memory - something I need from time to time. Looking forward to OFF5 2010, announced to be held again in Deauville. Bravo.

P.S. Wondering what Omnivore means? Click here to see if you were right!
P.P.S. There's also a wine expo at OFF, but I didn't have time to check it out...too bad.
For more information about OFF, see their website (in french): Omnivore
:

Monday, October 13, 2008

Where did I work this weekend?


Let me give you some hints: it’s located just outside the peripherique of Paris, but still accessible by metro. You will find it on an island. You can only get there with the little boat taxi service. It has a couple of very nice terrasses (outdoor dinning patios) which were put to full use this past weekend.

Despite missing out on all the nice weather, I’m glad I took this assignment. First, I met a fellow cuisinière americaine (american female cook) who also does temp work but she does it in addition to her full-time job at a 2-star michelin restaurant. I must admit it was a breath of fresh air and we were "sisters" for the day, as everyone said. We were the only female cooks there....and we were both Americans! "What is with this?" they all asked. "We have two americans here? Why do all the americans want to come here?!" It was cute.

Second, I got a chance to practice my knife skills. And how. I got my callous back in a mean way! Many in the kitchen world look at "the callous" as a source of pride – it shows you've done a thing or two with the knife. It forms at the place where the top of the blade of your knife rests (rubs really) against your index finger. Shake a cook’s hand, and you’re apt to understand what I’m talking about.

Third, I got to see a service for over 400 people. (This explains my callous!). To put it into proportion, at school or at prior restaurants where I worked, the highest number of covers I saw was 70 (that's kitchen speak for # of seats). This weekend was an absolutely beautiful day & everybody seemed to come to the island. Sunday's lunch service never wanted to end. It was order after order after order after order....nonstop....like a marathon. Unbelievable. And on top of it, there were no order tickets. All orders were called out verbally. Think about that! We went through kilos of coquilles saint jacques (scallops), gambas, truite (trout), etc, etc. Yes, I worked the fish station. There's some karma out there that knows this is my preferred post. High volume, high turnover of stock, high level of intense activity. Fast and furious. Actually, I got a charge out of doing it.

Fourth, I worked in a kitchen that had a great ambiance. Dare I say that there were smiles on their faces. Even the chef-second was smiling & laughing (he's the guy in charge when the real chef is away, on vacation as was the case). He was jolly for pete's sake. I never met a jolly "chef" before. I thought they were all grumpy, stressed out or above the fray (I'm talking Paris here) . Despite the intense work load, everyone at this restaurant was easy-going and at ease.

Oh, and here’s another first: I heard several compliments throughout the services. "Bravo" whenever I brought a plate to le pass (the counter where the servers pick them up). "Très bien'" often at the poste de travail (station). And, at the end of service the chef said “Bonne service tout le monde" (Good service everyone). And I even received a few extra kind words, “beautiful” work, bravo, and merci. Can you believe it?

With the weekend behind me, working those crazy hours of coupure (double shift), I felt total exhaustion like I hadn't felt in a while. But it’s a good tired - when done in short spurts. I would gladly go back there. Interestingly enough, for the high workload involved in preparing the mis en place and producing the service, I actually worked less hours per day than I had last year. I would even describe the hours as reasonable. For example, we finished at 11:15 on a Saturday night. And we started at 9:30 am each morning... So there's hope on the horizon - a kitchen with good esprit, good team, good hours, can exist.

Any guesses as to where I worked this weekend? OK, I'll just tell you: Le Chalet des Iles. Located on the Lac Inferieure in the Bois de Bologne (Lac Inferieure, curiously enough, is not "inferior" at all - it is the bigger of two lakes and it actually sits on top of its small neighboring "pond"...yet another example of the french logic! I don't try to figure it out.)

Address:
Le Chalet des Iles
Lac Inferieur du Bois de Boulogne
Porte de la Muette 75016

Thursday, October 2, 2008

Working for a temp agency specializing in Restaurant work

I started doing temp work recently as a way to continue working professionally, while at the same time, allowing me to search for a good job fit. I stopped waiting for the perfect job to fall into my lap (silly dream!), and started seriously looking for a position in the right kitchen, meaning one doing cuisine gastronomique, having a good team, small restaurant, respectful environment. I know I'm asking for a lot. And, I'm a little more discriminating these days on what I'm accepting....which not surprisingly is extending my job search time line!

Temp work seemed like the perfect solution. It's been kind of a strange experience to say the least, but that's not to say it's negative. Not at all. First, let's just say that doing this in a foreign language is a challenge....but, OK, my french has improved enough to receive a work contract from the temp agency. They tested me out on my first job - I guess to see if I'd show up because the job itself wasn't interesting at all. I only did mis en place all day, however, it gave me entrée into an Alaine Ducasse bistro/restaurant. Another reason I wanted to do temp work is to see other professional kitchens and their organization. I was impressed with this one: good lighting, lots of work space, and good control of ingredients. A good point of reference.

Every job I go to throws me into a different adventure. Certainly variety is one of the benefits of doing temp work, but you also need to be extremely flexible to handle whatever situation you're thrown into! Let me tell you about my last few days....

Well, I think I'll have to do another post on my adventures with a top traiteur (caterer) in Paris. I just got home from work, and don't have the energy to put any more words together coherently. I'm exhausted after working 10.5 hours straight...

So, à bientôt (see you later),
dma