As a cook or chef, you have to be able to think fast on your feet, use whatever you have on hand to make something great and satisfy the guest. With my recent career development, I have rethought my situation. Of course I need to have a job and make a living. We are getting married and I do need to support my family. However do I need to spend every waking moment at in a restaurant kitchen for someone else? I think not, and not what I want for my family or just my own life. Someone recently wrote to me that I should follow my heart and take informed risks. Everyday is a risk of some sort so why not make the best out of every situation, improvise, adapt and overcome any obstacle thrown in your way.
So with some inspiration from our friend "The Quigg"- Bridget is one of Lydia's friends and has become one of mine and truly my greatest supporter outside of Lydia, we put together a website and I applied for all the necessary licences and the correct insurance. We are now working as Cochon Catering. Cochon is the French word for pig, no surprise for those who know me. We are trying to market this to people who like great food, are looking for something unbelievable prepared in their own home kitchen, with no real stress from shopping, cooking or cleanup. We are going to try and keep this project as green as possible from the reusable packaging to the green cleaning products.
We will be tailoring menus to each clients needs and wants, so will be holding true to the ideals of La Bocca. Hopefully the clients we acquire with Cochon Catering will also be willing to visit us one day at La Bocca.
This new direction is only a small part of what I want for my family's life. Yes I would love to open LA Bocca, but will I sacrifice my family or my health to struggle with no hope in site? NO! We are going to continue to work towards the ever present dream of La Bocca, but Cochon will be our focus for the time being.
Saturday, September 26, 2009
Sunday, September 6, 2009
Thoughts on a new chapter
It has been just a few days at Artisanal. Lots of the usual open routine.I have opened or been a part of opening about 12 restaurants over the years. I am accustomed to the speeches of managers and the chef/owner about what is the focus or vision of the restaurant. I have in fact given the speech myself and hope one day to be give it again. But for me this is a bit more intense. Chef Brennan is bringing a two Michelin star staff to Seattle to open this restaurant. I have worked at two highly rated French restaurants, Pappillon in Denver and the Palace at the Cincinnatian in Cincinnati. Although both chefs were very good and I respect them Chef Brennan himself is very approachable and engaging. He appears to have a great passion for hand crated ingredients, his personal definition of Artisanal, and a great respect for the kitchen, the physical plant, that he personally walks through the kitchen at the end of the shift to make sure the kitchen is perfect.
He states that everything must be straight, everything from the sani bucket to the digital scales on a shelf. The idea is that if your station is set up perfectly and you work clean helps to make everything clean. From walk in to plates going out to the guest, no detail is to small or too insignificant to not be done perfect.
Chef Brennan believes that if you start with this idea the box of romaine is put away in it's spot with label and date forward to have it is cleaned to how it is dressed then plated that if everything is perfect from the start it will be perfect out the door.
As for me I know in my own kitchens that there are times when I have not been so precise. I get busy, there isn't enough staff, it's the end of the week, what ever and you break concentration. This is sort of like a virus, it spreads and pretty soon the place is a mess, the plates start not to be as crisp. Then something will happen and I will get upset at myself or a coworker, then I realize I have not been diligent. I have let this happen, I'm the chef I lead by example. Of course things are not how they should be the staff is following my example. Then I have to refocus, get things back on track. This is a vicious cycle I wish to break.
Hopefully in the weeks, months and yes years to come under Chef Brennan's employ I will train my mind and retrain myself not to fall into the cycle of poor concentration. I hope to take the wealth of knowledge and experience. Chef Brennan is offering up a way to help hone my dedication to the sucess of La Bocca.
He states that everything must be straight, everything from the sani bucket to the digital scales on a shelf. The idea is that if your station is set up perfectly and you work clean helps to make everything clean. From walk in to plates going out to the guest, no detail is to small or too insignificant to not be done perfect.
Chef Brennan believes that if you start with this idea the box of romaine is put away in it's spot with label and date forward to have it is cleaned to how it is dressed then plated that if everything is perfect from the start it will be perfect out the door.
As for me I know in my own kitchens that there are times when I have not been so precise. I get busy, there isn't enough staff, it's the end of the week, what ever and you break concentration. This is sort of like a virus, it spreads and pretty soon the place is a mess, the plates start not to be as crisp. Then something will happen and I will get upset at myself or a coworker, then I realize I have not been diligent. I have let this happen, I'm the chef I lead by example. Of course things are not how they should be the staff is following my example. Then I have to refocus, get things back on track. This is a vicious cycle I wish to break.
Hopefully in the weeks, months and yes years to come under Chef Brennan's employ I will train my mind and retrain myself not to fall into the cycle of poor concentration. I hope to take the wealth of knowledge and experience. Chef Brennan is offering up a way to help hone my dedication to the sucess of La Bocca.
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