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.