I have been contemplating the many aspects and techniques to cooking lately.  The recent release of Thomas Kellers, Ad Hoc has sparked a lot of conversation on the how and why you do what you do as a Professional Chef.

  I have not had the opportunity to reveiw the book myself (I have since borrowed a copy!),  but have had discussions on it with people who have.  The interest and discussions on food have been great!  Prompted me to go back and review his book Bouchon.  It is remarkable how every ingredient and recipe is spoken of in a romantic passionate way.  Truely a love for ingredents and a delicate care for how even simple items are composed.

Cooking through the seasons by Joel Robuchon was a smaller book but every bit as passionate.  They both have profoundly influenced me.  It is a Geneaolgy in the Chef world…I can trace back my lineage to great French Chefs.  Recipes pass from one to another…a passing of traditions and passion.  Did I work for a Great French Chef..no.  I did work for one that worked for one…and so on and so on!  I can say that I worked for a Chef that  worked for a Chef that worked directly under Ferdinand Point….Whew…small world.  I can say that the Marjolaine we made was not the same as what was published!  An Awesome perfect dessert!

  I really can’t say enough!  Keller, Roubochon, Bould and others Have shaped my life, my work.  Bould’s letters to a young Chef is a must read!  La Repitoire is also a great reference.

  I am always struck by the prose like quality and the passion with which food is discussed.  Many aspects of being a Chef are not so Romantic…the long hours, weekends, and working during the Holidays to make it special for your customers.

But the Food….

The Food is a Passion, A Romance…….

After a recent yearning for pancakes, I am now on the quest for the ” perfect recipe”!

My review of my first recipe ended up being s0-so, tried a basic recipe but omitted the egg ( didn’t want to run to the store ).  They were thick and fluffy but very delicate and crumbly because I didn’t use any egg. 

We Chef’s love ratio’s…it’s the perfect way to make differing quantities and get great results!  So here is a basic pancake recipe, makes 4 large flapjacks to 8 mini ones.

• 1 cup Flour
• 2 TBSP Baking powder
• 1 Tbsp Sugar
• 1/4 tsp Salt
• 1 Egg
• 1 cup Milk
• 2 TBSP Melted Butter

Combine all the dry ingredients together and mix.  Slightly beat the egg and then whisk in your milk.  Next whisk the melted butter into that.  Combine with dry ingredients and mix well…you are now ready to start cooking!

This recipe is probably more than enough for 2 average adults or…1 hungry teenager.

I am in no way critical of ” Organic ” food, I incorporate locally grown food in my diet as much as possible.  As a Chef I have many scattered thoughts on the issue.  First of all I personally believe that food grown on a small-scale has more flavor and has more nutritional value and doesn’t necessarily require the expensive Organic label.  A large amount of valuable information is out there and available to make your own informed opinion, however a lot of it is disputed for political reasons.  I could go on and on about various aspects, but I am going to focus on my personal issues I have experienced as a Chef.

COST

As a Professional Chef you have many decisions to make.  Organic food is more expensive, you need to balance quality with costs.  Are your customers willing to pay more for Organic food in your Market???  The answer is different for every Chef, especially in this Economy.  Can your prices compete with other Restaurants in the area?  This a very competitive business.  I would love to always use the products that I deem to be the very best as a Chef, but the reality is you can’t!  In a sense you are making a decision for every customer that walks through your door.  They all want a great meal and experience, but most don’t give a damn if it’s Organic.

SOURCING

Very big problem for a Chef.  Can you get a reliable consistent source for a reasonable cost?  Very challenging problem and adding to this complexity is Ownership.  Some of the better sources for Organic products are small farmers.  Owners are open to a host of potential problems in regard to Liability and Food Safety.  Taking any risk in these areas have the potential to put you out of business.  So many small producers that I would use for my table at home do not meet the criteria to get in the restaurant’s door.  One more complexity you experience as Chef is most Owners like to pay their bills on terms 14 days 30 days,etc.  So I have also been frustrated by not being able to use certain products because the Ownership is reluctant to do things on a cash basis.

THE ” NEW ” DILEMMA!

The new dilemma facing consumers and Chef’s is the double edge sword!  A lot of the appeal of Organic food besides taste and nutrition is the idea of small-scale, local, sustainable agriculture.  As people have been becoming increasingly attracted to such products the marketing people at the big mega companies have taken notice!  An increasing trend is for Organic companies to be bought out and become subsidiaries of the large corporations.  While this trend may reduce costs and make Organic more available to more consumers, the Ideals behind the choices we make are being watered down.

At the English Inn we have a tradition of creating special memories.  This meal was created for a special managers celebration for one the large corporations in Lansing.  The owner is also a childhood friend of my fathers…so I took create pleasure in being able to create and execute this meal!

These type of occasion are so much fun as a Chef.  You have the ability to use all your knowledge and creativity to make something spectacular!

  Many times over the years I have had an occasion to accept such challenges…from doing a wedding composed of cuisine entirely from India…to doing a theme dinner based on the Last dinner on the Titanic.

  Every day a Chef strives for excellance….but events like these allow you to pour in all you love and passion!

A small taste of Poached Salmon and Beef Tenderloin

Cooking is such a primevil instinctual part of our life.  At times we must eat to nourish a void, other times it’s a sort of dance…a pallete of different elements brought together in a wonderful release.

The passion drives the Chef to toil in search of perfection…to please the mouths of those driven to purchase the pleasure.  The work; like love comes with many costs; the drive can consume and madden.

The hours…oh the long hours has made me many a bartender friend.  The many friends sharing a glass of wine, a joke, a laugh, a flirt…can wipe away a long day toiling, sweating.

  And of course make for a very long night, but the comradiere found amongest friends is always worth the short nights and morning sweats.

A great Chef has found his love…his passion, and all the same that is his curse.