Culinary Fashion

I've gotten some new kitchen fashion items. Luckily I work in a kitchen where the uniform code is not strict.

One is this cute pair of nonskid comfy sneakers. Here they are a little dirty from work. I try and clean them regularly to keep the toes bright and white. The plaid helps hide stains. They are a nice addition to my culinary closet.

I have several hats that I wear often. I wish someone would invent a hat that prevented hat head. There should also be one that holds a removable (and replaceable) gel pack underneath that can be chilled in the cooler. I bet that would assist greatly in staying cool in the kitchen.

It's hard being comfortable, utilitarian, unique and fashionable in the kitchen, but I try. It gets harder as I get older too. Sometimes I'm sure I look like a wannabe youthful cutie pasted atop an old hag, but this is the price for being devoted to the cause.

Unusual Food Items

This past week seemed to be about weird food items. Since these foods are organic, no one can claim the mutant results are chemically derived.

First, was a pair of conjoined (is it PC to say Siamese?) cherry tomatoes. Unfortunately I didn't take a picture of them. I don't think the picture would have really done it justice however.

Next was a three-legged carrot that looked like a squid. It's hard to tell here, but it's actually pretty tiny- about 3 inches long total.

On the other end of the spectrum was a super long zucchini. I don't recall the variety. I'll ask at work and post an update. This photo again doesn't seem to do it justice. I look like a mountain climber or the yodeler from The Price is Right's Cliffhanger game. You tell me. (Yeah- really do. No one ever comments on these write ups. I need some feedback here readers!! No comments on the crappy photo quality however. You might hurt someone's feelings at work.)

By the way, for those curious... this is my workspace at Cakes & Ale. (Look closely Luna; my sippy cup/pacifier is back there! I dropped my backup however and it shattered. I'll have to replace it.) Soon we're moving to a fancy new spot, on Decatur Square. I'll have to post a new pic once we move.

Work is progressing well. My timing I believe has improved, but I apparently sometimes get 'sassy'. I'll definitively have to work on that!

I also seem to occasionally run out of items mid-service, which is NOT good. It's difficult for me to assess the popularity of items which don't sell one night and are highly popular the next night, all without over prepping and wasting food. It's a delicate balance, this job!

I did get kudos on my gaspacho. Two influential guests both commented to Chef about their delicious soup which filtered back to me, the soup maker. Yeah!! Positive praise is nice!

Graduated and on to the Work Force

As reported on my newsletter, I graduated mid-June from culinary school and with an award. Hee hee! Towards the last few classes in school I realized I'd never missed a day while other students regularly missed at least one per class. (Over two absences is an automatic failure, but I believe one student got around this.) I inquired with the chef if there was any type of award for this. She laughed and said no.

Once graduation approached and I realized no one in my entire class had attended every single day of class, I decided to make my own award. Sure enough, I was presented with a nice certificate signed by the chef. How thoughtful.

Some students in lower classes were amazed this was actually possible. Wow! If getting to class two or four days a week is that difficult, I can't imagine what some of the job requirements will be like for you.

After graduation, I very quickly found employment. Almost too quickly, I had July 4th plans on which I had to bail. I suppose it was worth it. I feel like I hit the culinary-job-search jackpot.

I now work 5 days a week at Cakes & Ale as the Pantry/Garde Manger chef. I'm not sure what my official title is. I make all the soups, salads and flatbreads and some of the desserts for the restaurant. (I don't actually bake the flatbreads and desserts; we have a pastry staff that does this.) I'm 'part of the team' as the owner/executive chef told me- third person on the main line.

The first week was fairly busy- at least according to the staff there. After the first day or two I felt like I'd gotten my items down to where I didn't really need a cheat sheet. Then the menu changed. Back to square one. I'd leave out things like cilantro on a salad, etc. and it'd come back. It's not a good sign when the food comes back.

The second week I tried to work on timing my items to better align with the main kitchen staff. They make some hot appetizers that I need to send at the same time as a salad or flatbread. This is easier than it sounds. Trying to make 10 orders, pretty much from scratch, and time them to come out at a certain moment is tricky. I'm still working on this facet of my job, but making improvements.

The second week was more exciting in terms of weird kitchen happenings. I pulled a flatbread out of the oven right in front of the owner and it went flying off the peel and landed toppings down on my kitchen mat. Ick! That was a nice mess to clean in the middle of service- pureed eggplant and tomato slices.

Two days following that, I came in and the kitchen peel was burnt to a crisp. Meaning, the wooden handle was charred like a used piece of firewood. Since this was the only peel available I had to make it work. The charred wood was a little loose from the metal attachment that holds the handle. I thought for sure there'd be another flying flatbread. Instead I went to get a flatbread out of the oven and the handle snapped off. Now I had a peel with a searing hot metal nub for a handle and I couldn't reach the flatbread in the back of the top oven. My line buddy had to get it for me. With my normal luck, I'd get five or six more orders for flatbread after that, but that thankfully was the last one. My line buddy must have good luck and willed away the hassle of assisting me.

Unfortunately, I think I'm partially to blame for the peel's replacement. I can barely reach to the top of the oven where it's normally stored, so at service I rest it in an unused lower oven. My 5'2" stature doesn't afford me such luxuries as grabbing highly elevated items. I believe I left the peel in the oven at close. The pastry people came in the next morning and turned on all the ovens (note I said partially to blame) without checking first to make sure they were empty. Ooops! (them and me). Add that to the nuts I forgot about in the oven a few days earlier and I've likely cost the restaurant some dough (intentional play on words). The nuts looked like roasted coffee beans when they came out. Yikes! Luckily, the staff has been patient with me. I also have a replacement peel at home I will bring to work.

All the staff there seems very cordial. I found out one waitress is taking a knife skills class at Cooks Warehouse and her instructor mentioned this blog. I didn't think anyone read this stuff other than a few family members and friends. And that is likely only because I quiz them on the contents so they have to read it.

This is the beginning of a new week. So far it's a little slow. There was a leak in the dining room ceiling today so service was canceled. I'm fired up and ready to go for tomorrow- and thoroughly prepped I can add. It sure is refreshing to like going to work!

The Internship Contines

As part of my internship requirement with school, I have to send weekly updates to school. Since I seem unable to keep up with multiple communications, I'm posting my summaries to date here.

My guess is this is not that exciting as a reader. My classmate sometimes writes about all the drama that goes on in the restaurant's kitchen where she's working, particularly between the day and night shifts. One chef there disappeared for five days and reappeared with crutches after a staff member finally went to his house to see if he was alive. (Interestingly enough he still has a job there). The gossip in that kitchen is that a day shift person hooked up with a night shift person, but it didn't work out so they are snippy to each other now.

I guess where I work drama is more closely overseen because there doesn't seem to be much drama. The closest drama I've seen is a waitress who is repeatedly late to work. (Another waitress did call in sick today- ohhh!) One day the chronically late waitress' ex-boyfriend came in as a patron so he could talk to her. She ran in the back and cried but I didn't even notice and heard about it the next day. And I was there! Since the day and night shift staff is pretty much the same and that includes the two owners, there doesn't seem to be much tension. I have a feeling I like it better this way.

Anyway, here are my updates...


Week 1--
This week I worked with Chef Luna to prepare several items for his pasta night and worked the salad station during service.

For the pasta night, we par-cooked the pastas and risotto and prepared tomato sauce.

For the salad station, I made the dressings and reduced balsamic vinegar. I chiffonaded several cabbages and was provided a lesson on which part of the chef's knife to use for which cutting tasks. I also prepped and marinated antipasta items including vegetables, cheese and meat to be used.


Week 2--
I continued my work on the salad station this week making several different types of salads as ordered.

Additionally, I helped prep some regular menu items, such as the risotto cakes.

I made two types of pasta sauces for this week's pasta night, Bolognese and a mushroom sauce. Chef Luna discussed with me other uses for the sauces outside of pasta, such as the mushroom sauce under a steak or piece of fish. We also discussed how to make something vegetarian initially and easily add in later for a meaty version.

I made all the pastas this week solo in prep of pasta night. Chef Luna made me do this in several batches so I'd gain added experience. He also did this with the mushroom sauce.

New this week, I gained experience on the fryer with vegetables and fries. I did this as I ran the salad station.


Week 3--
I continued my weekly duties, making pastas and sauces and setting up all lines.

I developed several dishes for my Dallas Dinner on Apr 25. I will run the restaurant this night. I will have 2-3 dishes from Chef Luna's regular menu and 2-3 of my own dishes using the existing ingredients. From these I developed, I selected two and practiced those. One is a lemon ricotta pasta dish and the other a Cuban tapas dish.

I also had nightly wine tastings with Chef Luna's partner, Cynthia Tomet. Full details of which wines and their qualities are described in my notebook.

I also had to pitch in during a super busy service washing dishes, refilling line product, etc.


Week 4--
This week I worked Friday night which was a slightly faster pace. We also did a private party for 50 on Sunday for which I prepared several dishes, including caprese salads, antipasta plates, and vegetable dishes.

I developed some more items for my dinner and will use one as a vegetarian and gluten-free option for my existing menu, a quinoa salad, and worked on my planned seating arrangements.

New this week, I prepped the risotto cakes (as in made them not just molded them).


Week 5--
This week I continued prepping all dishes and working some on all stations including the main line.

On Sunday I also prepped items for my Monday night tapas dinner in which I ran the entire restaurant. (A school classmate was my server.) Chef Luna required I use three items from his menu and develop two items of my own using some of the ingredients already available in the restaurant. The menu was as follows:

Cabbage Salad: Gorgonzola Cheese Toasted Walnut Lemon Dressing
Lemon Ricotta Pesto Pasta
Cuban Sandwich Plate: Pork Ham Pickles Cheese Mustard
Curried Garbanzo Beans
Ropa Vieja: Pulled Beef, Roasted Peppers, Ricotta
Mushroom Quinoa Soup

I also prepped desserts, coffee flan, sweet potato whoopie pies and chocolate fudge meringue cookies. (Details of Monday will be on next week's summary.)

I found it challenging to determine how many guests to prep for, particularly since I wouldn't be re-using some of the ingredients. In places where re-use wasn't an issue it was less worrisome knowing any leftovers wouldn't be waste.

I also wanted to be conscious of vegetarian diners and those with allergies. As a result, the quinoa soup was not a posted menu item but made to substitute as a vegetarian, gluten-free and dairy-free item. I hadn't really planned on covering so many bases with one dish, but it worked out nicely that way.

Lunacy Black Market Intership

My first week, I worked to make pastas, risotto, tomato sauces and mainly salads. I worked this station all week to cross off my Garde Manger requirement. One of my favorite dishes at the restaurant is the cabbage salad, which includes cabbage chiffonade, toasted walnuts, blue cheese, and mint. It's Dalliscious! I think I've somewhat mastered it's production.

During my prep Chef Luna gave me a quick lesson on which part of the knife to use for which cuts: front tip, chiffonade and other thin slice needs; mid-blade, rough chops and less precise cuts, and near the blade, when weight is needed such as with fish bones. This change in approach actually made a difference. I was able to thinly slice the cabbage as needed for this salad.

Another simple yet tasty salad is the tomato and mozzarella, served with extra virgin olive oil and reduced balsamic. YUM! The mozzarella is made in house so it's fresh and melt-in-your-mouth. I think Chef Luna's circle of oil is a finer line than mine however. I may need to practice this one some more. It's like that game Operation, "It takes a very steady hand."

Stay tuned for pasta pics.

Cookin' with Coolio

Like many foodies and culinary professionals, I received a cookbook for Christmas from my cousin Ben. This one however has provided me hours of entertainment and that's not including the practice of creating dishes from the recipes. Cookin' with Coolio, is a collection of surprisingly nutritious and easy dishes with a twist from The Ghetto Gourmet, Coolio's nickname for himself.

For those not in the know, Coolio is a Grammy Award-winning and multiplatinum selling rap artist. He's also been the host of an Oxygen reality show, Coolio Rules, centered around his catering business and continued with an Internet cooking show, Cookin' with Coolio. There are several episodes of the show that align with recipes in the book.

I've outlined below the table of contents from Cookin' with Coolio and some key recipes in each chapter. The language may be offensive to some, for that I apologize. I wanted to accurately represent the language in the book.

I'll have to provide an update once I've hosted my own P Dallie Dalliscious party.

1. How to Become a Kitchen Pimp: Coolio calls himself the ghetto Martha Stewart and the black Rachael Ray. Coolio grew up a poor motherfucker, but as such he doesn't believe that fast food is the solution. As a result he wants to teach you and me how to properly molest a chicken. Additionally, "a Kitchen Pimp don't wanna wake up one day to find out that while he's been eatin' microwave oatmeal, his girl is eatin' somebody else's huevos rancheros." Rather, become a Casanova of the kitchen, a pimp of the pantry and a stunner on the stove. Women will swoon as you saute and fricassee. They'll melt as you baste and bake, and they way you flip omelets will make the bitches' knees shake.

2. Appetizers for that Ass: The purpose of appetizers is to "let your stomach know that a bunch of funkalicious food is about to get up in there." From this chapter, I made the Chicken Lettuce Blunts. They were a hit at the party and with my husband on the Atkins Diet at the time he was able to indulge. Other recipes include Bacon Rap'd Scallops (served with melted cheese), and Cool-a-cado.

3. Salad Eatin' Bitches: Coolio aims to make your vegetables sing sweeter than a songbird. Coolius Ceasar, made with Worchestershire sauce and hard boiled eggs left "to bathe for 15 minutes in hot water like a sexy Swedish chick," is a dish Coolio states he craves after chillin' with the Pope in Rome. Other recipes include Backyard Grass Salad. Invite some friends over and serve some grass.

4. Pimpin' the Poultry: Learn how to make chicken that doesn't just fall off the bone, it jumps off the bone. My Chicken is Having a Baby, Baby is a ground turkey stuffed chicken. The turkey meat is browned before stuffing with these instructions, "Flip it, stir it and spin it like a stripper on a pole." Also included, Kompton Fried Chicken, Coolio's version of KFC. It's made with crushed corn flakes, a variation my own mother used to make.

5. Sinful Steaks: Coolio assists in producing steak that tastes like Aberdeen Angus with only Ghetto Gourmet flavor and a couple dime bags of seasoning. Fork Steak was developed when Coolio only had a plastic fork and needed something so tender it wouldn't break. It's a braised pepper steak with onions, mushrooms, and garlic cooked in beer, "no watery lite beer." (All you wussey Miller Lite drinkers take note.) Take away the peppers and mushrooms, and replace with tomato sauce and you've got Steak Thru My Heart, Coolio's remedy for a lady who went with another man or a dog that went to heaven. Be sure to also try Unwrinkled Beef, made with flat iron steak, similar to the flat iron stomach on a good woman. Popcorn Steak is chopped and marinated. You gotta let the flavors coagulate motherfucker! Then it's floured and browned. I suggest eating the pieces out of a brown paper bag with your favorite movie.

6. It's Hard Out Here for a Shrimp: Ali Baba had forty thieves, but Ali Bubba ate forty shrimp. His recipe, Shrimp Ali Bubba, is shrimp sauteed with onion and garlic then poached in beer and chili powder, served over rice. Pimp My Shrimp is similar to cornmeal encrusted fried shrimp, but made with crushed corn flakes instead-- an interesting take... like a Southerner's panko. Cold Shrimpin' is a take on shrimp cocktail, boiled and chilled like Miles Davis. That's cold pimpin' and cold shrimpin'! Also included are Crabs in a Patty, "no, not the kind you're thinking." Oil My Mussels, U Can't See My Bass, Clam Me Down, and Yabba-Dabba Snappa are other tasty recipes I need to try.

7. Chillin' and Grillin': Grilled Ghettalian Breastesses are as I'm guessing you figured out chicken breasts, here served with Ghettalian Bread. The Ghetto Burger is served on cheap-ass white bread, something I reserve for my pulled pork sandwiches, and seasoned with salt, pepper, garlic and onion. Initally the meat is squeezed like creating a snowball to chuck at your boss' car. There's also a recipe for Alakazam'n Salmon and Coolio's Meatless Grilla. There are several vegetarian recipes and even an entire chapter devoted to it, meaning you can entertain for all the Coolio way.

8. Pasta Like a Rasta: Bro-ghetti uses a made-from-scratch beef sausage bolognese,although not exactly slow-cooked. Again, it's suggested to be served with Ghettalian Bread. Los Angel-es Hair Pasta is a shrimp lemon pepper pasta with a garlic white wine sauce, similar to shrimp scampi. This may be my next Ghettofabulous Adventure, if my husband kills his Adkins Diet soon.

9. Vegetarians? Okay, Whatever!: This includes I'm-Gonna-Slap-You-with-My-Whisk Tomato Bisque, Magical Fruit Soup (beans in case you didn't catch on) and some vegan dishes.

10. Sweet Treats for that Sweet Ass: For date night where the lady's dined on your Cooliotastic apps and entrees, what better way to ensure she stays the night and you can feed her a breakfast burrito? How about Sweet Chocolate Potato Pie or a Hot Fruit Sandwich?

Garde Manger- Day 1

I arrived to class wondering who our teacher would be. The chef that is listed as the teacher of record I knew to be in Italy with the tour guide I just left. He is taking restaurant clients on a tour there. I'd inquired before I left who would be teaching but was given a "I am. Who else would?" reply. How stupid of me to ask.

I also arrived to class under the impression that there was no beginning practical. BBZZZ! (insert loud buzzer noise) Wrong! It was an easy practical, but somehow they never are as easy as you think they will be. This was an emulsified vinagrette, a handmade mayonnaise, and four hard boiled eggs. I did manage to get a 97 which I didn't think was even possible. What a great way to start the quarter! Too bad our stand in chef won't be there the full quarter.

The first items we created were roasted chickens for display. We each roasted a chicken and then pulled the breast meat off. This was saved for later to slice and put on a buffet platter with the decorated chicken.

We also prepared numerous colored aspics (AKA jell-o) to use as decor. These were set in sheet pans and then cut out into shapes.

While waiting for the aspic to set we reshaped our chickens with mashed potatoes so it looked like the breast had never been removed. It was very difficult to get the surface super smooth, needed for glazing because that will reveal every imperfection.

Next we glazed these with chaud froid. Literally translated this means "hot cold" in French. The glaze is named this because it is used hot but then served cold. I've included a picture of what I'm describing. This however is not my chicken (I have no idea who's chicken this is.) but it shows well a display similar to what we created. Of course, my flowers were much better and more retro than this. (Again, because we can't take photos in class, I've found something similar that an unknown person produced.) And my chaud froid went all the way down covering the neck. Who wants to see that sticking out? We also cut our wings from the bird. Otherwise, this is very similar to how our chickens looked.

I really enjoyed this class. It's crafty, but with food. Too bad the other instructor is returning shortly.