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.