PLEASURES OF TEACHING

Pan Seared Scallops, Crab Nero Tortellini, Truffle Cream, Braised Vegetables and Herbs

One thing in life we all know is “The teacher is still always a student.” as we never stop learning.

"There are two kinds of people; those who do the work and those who take the credit. Try to be in the first group; there is less competition there." -- Indira Gandhi

I was given the pleasure of heading a large brigade of cook not chefs. What I started with was what some may call passable as a kitchen brigade but we should always aspire to greatness within the Kitchen, something average can always be great with the right technique and guidance within the same time frame. Life is about learning and growing as a person.

I was very lucky to have a very small great team of Senior Chef who share the same dream as I did, and we had almost a clean slate of minds to mould. The majority of the cook never dreamed of being in a Kitchen. So off we set to work.

We all worked hard to create, inspire and teach and most of all, make it fun. What we accomplished is a large team of Cooks who enjoys their work, ask the right questions and go above and beyond everyday. Those who were good became great and those who were lacking became very good, and other just surpassed all expectations. Mistakes were met with guidance and how to do it next time to get a much better result.

"Ideal teachers are those who use themselves as bridges over which they invite their students to cross, then having facilitated their crossing, joyfully collapse, encouraging them to create bridges of their own." -- Nikos Kazantzakis

To have your students teach others and pass on the techniques they had learnt and mastered, there is no greater reward not to mention, making your life easier as well.

A teacher who is attempting to teach without inspiring the pupil with a desire to learn is hammering on cold iron." -- Horace Mann

We all have to work that is a given. Though when you enjoy what you do and get the result you have aspire too, is a dream for all of us….

In the words of Anthony Robbins I leave you with these words.

"I challenge you to make your life like a masterpiece. I challenge you to join the ranks of those people who live what they teach, who walk their talk."

BETTER THE DEVIL YOU KNOW

Fried Kibbe with Cucumber Yoghurt Sauce 

Fried Balls of Lamb and Burgal, stuffed with Lamb, Pine Nuts, Onion and Sumac surved with a Refreshing Cucumber Yoghurt Sauce

People have always said to me, and it is thrown around a lot in life “it is better the devil you know, than the one you don’t know” but is this really true when it comes to the work place or life in general...  If a member of staff is under performing, do you keep them as you should just become accustomed to their incompetence or inability to learn? If after all the correct training and mentoring has been exhausted, do you get rid of them and start again and hope for someone better next time around.

If the correct recruiting is done, the latter could be of great benefit. If resumes were honest and referees were of a high calibre themselves, not just high positions, to know they have really tested their ex-employee, or were they just a good employee to party with. True enthusiasm and passion with the correct basic skill go along way when it comes to getting the result from the staff you really want to work alongside you.

Have labour laws become so strict, or has senior management become so short sighted that it works against productivity and improvement for a business and the customer. I read an article recently about large HR companies having departments to check Facebook/ Myspace and so on when recruiting, to see how the prospective employees are in real life not just a luminary on paper. This maybe an invasion of privacy, but it’s out on the Internet for anybody to see, so be it.....

To be a good kitchen manager you must be a Kitchen all rounder, do and teach what you preach. Know body ever knows everything, though life is about being a sponge, soaking up information, evaluate its integrity and practicality, then put it to use.

EAT, LIVE AND LOVE

Black Lemon (loomi) Braised Veal Osso Bucco, Saffron Mashed Potato, Fried Onions, Sweet and Sour Zereshk Berries

Eat, Live and Love are my words of wisdom for the day.

Common word spoken but not always followed through.

To Eat: Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain

To Live: Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning.

Albert Einstein

To Love: If you want to be loved, be lovable.

Ovid

Simple words that can relate to us all. Most importantly Eat well and Love to eat.

Living in the Middle East for the past 10 years, eaten well I have. Feed many very well I also have. There is no denying food can make you fell happy and loved.

 Just like life, food needs the same balance in flavor and texture for true happiness. 

Cajun Cod.. Beat the Summer Heat

Cajun Spiced Cod, Confit Tomato, Roasted Yellow Peppers, Cucumber Yoghurt Curd, Coriander Dressing

Some time the summer heat requires a little spice. Here is a classic Cajun spiced fish served on confit tomato, roasted yellow pepper salsa, tomato reduction and a refreshing cucumber mint yoghurt curd, all balanced with coriander dressing. A nice light meal to beat the summer heat (Middle East Summer)

Till Death do us Part....

Battered Fish and Hand Cut Chips with Tartare Sauce

Everything in life always has an end.. Those famous words” till death do us part”. Life is a whimsical roller coaster of many ups and downs, though everything must have an end. Even the best and most tasty plate of food has to finish. The same special moments everyday does not seem so special after a while, so having your favorite food less often makes it always seem even more satisfying.

  The problem I have is, I have to many favorites, so by the time I eat all my favorites it has been a long time since I ate the first.. As you can see Life can be good….

  Your favorite food is like Marriage, as food is a marriage of flavors and senses. Mignon McLaughlin wrote
”A successful marriage requires falling in love many times, always with the same person.” That is what I think you should feel every time you eat your long awaited Favorite.

THE LAST SUPPER..

Angus Beef Tenderloin, Herb Garlic Lobster Tail, Pan Seared Foie Gras, Kipfler Potato, White Asparagus, Morel Mushrooms, Veal Jus

I served this dish recently for a Last meal for THE TEACHER (blog post 20^th August 2011.)  It is a dish that may not necessarily be the prettiest, but combines all the thing a lot of us love.. A good quality slow roasted Angus beef tenderloin steak, Grilled Lobster tail with herb garlic butter, pan seared Foie Gras with it rich creamy texture, Roast Kipfler potato, veal jus, white asparagus and morel mushrooms.. This is what I would call a LAST SUPPER to remember. Yes.. You can cliché this as a Reef and Beef, but there is no denying, you want some if you not a vegetarian that is. I remember the first time I ate such a dish in Las Vegas in 2006, it was amazing. A meal deserves to be remembered forever, for its pure taste and pleasure. Top that with the Place enjoyed and the company enjoying it with you and you cannot lose.

Bon Appétit

TRADITIONAL, MODERN, LEBANESE....

Upon reading a fellow Chef blog a few days ago, I was inspired by a specific item he use on his dish, so that lead me to try his recipe and WOW, it was amazing. I had attempted a similar thing many years ago though never really needing it in my current location. I pondered on many things and uses for such an Idea and came up with many. We played with some and all were good, but as much as Chefs do not belong in the Pastry Kitchen, I made this dish in honour (and annoy) of my Pastry Chef friend I wrote about in my previous Post..

Date Kibbe, Sweet Saffron Yoghurt Spheres, Fresh Dates, Bahraini Almonds, Pistachio Macaron and Saffron Caramel

Bahrain in a mix of so many culture and influences, Traditional and Modern Cuisine is everywhere. I have adapted just a few into this creation.

Middle East Traditional: House harvested and dried Dates made into Date Cake and Burgal Kibbe, filled with roasted walnuts, pine nuts, pistachio and white chocolate.

Lebanese: The influence of Lebanese in the region is vast, and the flavours and restaurant can be found everywhere. The Kibbe is a Lebanese icon that is loved buy so many.

Modern: The use of Modern techniques to spherify the sweetened Saffron yoghurt, so the centre is still sweet liquid but holds its own on the plate.

THE TEACHER.....

Our Family :THE 4 MUSKETEERS

  Being a Chef can be a very transient career. I have personally had thousands of people come and go in my life, but there are few who truly make a great impact on one’s life forever. You learn and teach every day, but today I say goodbye to one of my true master as he leaves my kitchen, who has undoubtedly taught me more than any other. Throughout your career as you learn something and you ask yourself why it is done in that method, and if there is an easier way to get the same result. But this true master has always had every answer to any question I could have ever had, and I will miss his constant strive and innovation for the rest of my life. “Respect cannot be learned, purchased or acquired” He gains the highest respect from his peers through his skill without needing to speak a word. They say respect is earned, and this he does at the flick of a whisk and a turn on a spatula. In the words of the late great  John Lennon to describe my friend “If being an egomaniac means I believe in what I do and in my art or music, then in that respect you can call me that ... I believe in what I do, and I'll say it.” No truer words have been spoken to describe this man, though he is anything but an egomaniac,  his care for other is much more than most, but he wholeheartedly believes in is art. If I have learned just one thing from this man,” the truth is the truth, if you do not like it, do not ask for it”.. Thank you my Friend, you will always be family to me.. Bon Voyage.. 

WHEN LIFE THROWS YOU A CURVE BALL

WHEN LIFE THROWS YOU A CURVE BALL

You can plan your life and set all the goals in the World, but the World has a not so strange way of doing the opposite. Do you work for happiness or should you make happiness work for you, I think the latter. As a chef as in life you strive to always improve and learn, hoping to drive your career to meet your goal, then you start again for the next goal. Is life just a continuum for improving your knowledge/ skill and looking for the next best job with bigger salary and or job title?” Knowledge is power” they say, and I believe it is, without knowledge what are we doing with our lives. Some believe in things like Faith or Karma to guide them. But without knowledge your just waiting ... Make the changes in your life that feel right and follow your dreams, at least you tried. Is there a pot of gold at the end of the rainbow, I think not, but you can sure have a hell of a ride getting there.. 

Chicken Chebeh

These may just looklike meatballs, though a traditional Arabic Meatball at that.. Lightly spiced chicken mince, stuffed with a sweet caramelized onion, sour black lemon, poached in spiced fresh tomato and sour tamarind sauce....

TASTY MORSELS

These tasty morsels are one of the reasons why cooking is so fun. Just a few ingredients and you can have something that tantalizes the taste buds.

Hot water Chinese dumpling dough, a small piece of seasoned Foie Gras and steam....

When ready sprinkle with truffle sugar and caramelize, cool slightly and eat....

Foie Gras

Foie Gras Tart

Foie gras royale, crisp savoury pastry shell, vanilla confit apple, macerated golden raisins and crunchy caramelized sugar top.

THE CHEFS LUNCH.......

Travel the World, and kitchens remains the same, it’s the people who differ. Passion for food is from the heart and that is hard to teach, you can inspire but some things you are just born with. You have it or you don’t. I have seen some who want it, but cannot find it for the life of them, and thankfully I have also seen many who REALLY GET IT- the passion running through their veins. 

No matter where I work though one thing always eventually comes up. The subject of CHEFS MEALS. Everybody wants what the chef eats. In larger operations and busy establishments the Chefs may eat separately to others. Some think Chefs are being rude by doing this, but in reality they often work longer hours, and stop quickly for a meal when time allows. Its not like we can stop to eat between 12 till 2 like everyone else, we are feeding everyone else at that time. So when others go back to work, its is only then they see us, sitting enjoying a delicious concoction of our own hand.  We get interrupted because they are back at work, they enjoy their meal times without interruption, they never consider that for a minute.

Many times we simply have to grab a snack and carry on our merry way, so busy the kitchens, functions, parties and demands of the rest of the world standing in our way. But still people wish to talk about what the Chefs eat, the fact we don’t join others in the staff canteen.

Yes we are lucky to eat very well.. And I for one appreciate what I get... its always YUM..

I eat the food which I serve to others, and always will. So there is no doubt I eat well (self praise is no praise at all..haha) and I am not at all fussy. Good food is good food.. Some may criticize that philosophy...

But even those who state I want.. I want what you are having , usually follow it with

But no Green vegetables..

I do not eat chicken...

I am a vegetarian...

No oil or salt.....

No spicy ...

So the truth is, in reality,  you DO NOT want what I am having.

You just want what you want; which you already get, just you get it at a normal meal times.

CRAB AND AVOCADO SALAD

Beatiful sweet crab meat stuffed avocado, tangy light lemon moyonnaise and fresh herbs....

BLACK OLIVE BAHRAIN

Layers of Black Olive Sponge, Orange Harissa Gellee, Labneh Mousse, Crisp Black Olive Sable Base and Roasted Walnut Tuile. Very Nice to Eat, and leaving you wanting more. The right balance of all the senses. Crunchy, Sweet, Sour, Salty and Spice.

 The Bahrain Flag

Black Olive Sponge, Orange Harissa Gellee, Labneh Mousse, Crisp Black Olive Sable Base and Roasted Walnut Tuile

PEKING and anything!!!

Two words I love in the same sentence... PEKING...... and anything. Today we have Prawns. Crisp fried prawns with a Peking, Honey Hoi Sin glaze, fresh cucumber and bok choy. Yep, so simple but so yummy.

I Remember That!!!!!

Food should inspire memories of a place in your life, or a time that is cherished. There is nothing more I love, than tasting a dish and a flood of memories come back of my carefree childhood or a being in a place like Paris. The ingenious Pastry Chef I am currently lucky enough to work with, does this to me on a regular basis. Memories of taste and smell that makes me think, to pin point the exact time and memory, followed by a smile. Food can inspire so many things. As a Chef I am still working on my oeuvre dish, my life’s work. A plate of peace and a side order of silence, with a sprinkle of happy memories, then the World would be a greater place.  Food can fix almost anything. Some people may disagree, and say some crazy things like exercise, but we all know true happiness is in the food.

Yes, coconut crumbed prawns with fruit curry sauce.... No doubt very early 90's, but hits it out of the ball park when it comes to flavour combination that inspire memories.

Memories of France, Duck Rillette

Nothing reminds me more of working in France, than Confit de Canard (confit duck) personally I love it. To take such a treasure of flavour and set it in a mould, slice it cold as you desire more and more is second to none in my book. The taste of warm crust bread and succulent mouth watering duck is a match made in heaven.  Served with a Black olive Chutney, Spicy Harissa for a little kick and roasted walnut tuile, it is everything a Chef would want for his final meal, if asked such a question..

Look Out Chef!!! VIP's

So there I am preparing vegetables, when I am still faces with an age old conundrum. After many years in the Kitchen, I am still to this day faced with the same sentence. No matter which country or how many kitchen you may have worked in, it is as International as I Love You. A Waiter or Manager coming to the kitchen or staff meeting to say these words “we have VIP guests”  which still counters the same answer, “All guests are VIP.” I have cooked in many countries for some of the World’s most influential and famous people and all guests are treated as VIP. All guests eating at our restaurants and hotels should feel like a VIP, if only just for an evening. Any paying guest is a VIP... Good food, good service and good atmosphere. Correct seasoning, presentation and consistency. It is not rocket science, which we may tackle in a later blog.

Crab and Avocado with Pea Puree

Schrodinger’s Kitchen

Upon recent conversations with a close work colleague about Schrodinger’s cat theory of how everyday object could explain quantum mechanics.  A cat is penned up in a steel chamber, along with the following device (which must be secured against direct interference by the cat): in a Geiger counter, there is a tiny bit of radioactive substance, so small that perhaps in the course of the hour, one of the atoms decays, but also, with equal probability, perhaps none; if it happens, the counter tube discharges, and through a relay releases a hammer that shatters a small flask of hydrocyanic acid. If one has left this entire system to itself for an hour, one would say that the cat still lives if meanwhile no atom has decayed. The psi-function of the entire system would express this by having in it the living and dead cat (pardon the expression) mixed or smeared out in equal parts.

 This explained.

If you put a Chef or a team of Chefs  as we always travel in packs, in a Concrete room ( Kitchen) with Gas, Fire, Electricity and Water all running at the same time in high volume for hours on end in extreme heat,  under  the correct circumstances one could look at the Schrödinger theory as a Kitchen. On paper without looking in, are the Chef’s alive or dead. All these elements combined are a recipe for a real life quantum entanglement.

This maybe just a Chef’s perspective of over thinking a conversation over coffee, but to create good food many topics are talked about, on many levels that might spark a new creation. 

Live and Eat Well..

I Have a Blog

I have now moved in the the new millennium. A blog for those who choose to follow what a Chef is upto, or what things might be going through his mind. Hopefully some good pics of food I would like to eat, rethinking a classic or even just create an idea from a conversation with colleagues. Cooking and Creating good food is a passion not just a job. I have always been a firm beleiver in the old saying " The proof of the pudding is in the eating" Lets see where is take us. Bon Appetit