Archives for December 2007
Towels are a Cook’s Best Friend
29 December 2007 | cook | No Responses
Nothing gives me greater comfort than a big stack of clean side towels.
Christmas Eve: Chestnut Souffle with Meyers Rum Anglaise
25 December 2007 | carlyle, dessert | No Responses
Two Weeks Notice.
22 December 2007 | cook, Ten 01, Roux, chef, carlyle, photoshop | 7 Responses
So yesterday it was official, I quit both my jobs at Carlyle and Roux. I’m taking my knives, and I’m going home. That’s right, in two weeks, I’ll be the new pastry chef at Ten-01. The brevity of my stay at Carlyle is new and weird, I’m not sure exactly how I feel about it yet. I’ve certainly learned things there, I learn from everything, but ultimately I’ve just never felt at home there. Leaving Roux is bitter-sweet, I gave my notice the same day I got my first paycheck and christmas present. I’ve had fun there these past few weeks line-cookin’, but sadly its not what I really wanna be doing. Working saute has taught me a new respect for the job. Timing and temperature control, baby. When you’re on, that shit is fun. But seriously, anyone actually reading this…did you hear what I said? I’m the new pastry chef at Ten-o1!! FucK YEAH!! I’ve finally made it. I’ve been waiting my whole life for a position like this to come along, and now that it has, I’m still trying to get my mind around it. The restaurant is at a hoppin’ locale right across the street from one of my favorite spots in the city, Powell’s Bookstore. The pastry station looks right out onto 10th avenue. Everyone that works there is cool. The Chef wants to teach me. They’re buying me Gelatoo-D2. They’re busy enough that I can use bigger recipes. Every image has fit into every panel on every page of the comic book that is my life. Finally.
Still Searching.
18 December 2007 | genoa, Ten 01, chef, jeff | No Responses
So I had two more interviews this week, Ten 01 and Genoa. Both of these restaurants are looking for a pastry dude. Meeting with the chef at Ten 01, and seeing the kitchen and dining room, man I want that job. Chef Jack Yoss runs a kitchen the way I like. Everyone that works for him wants to be there, wants to bust their ass for him. During the whole interview, he kept jumping back on the line and helping his crew knock out plates during a busy lunch service. He’s looking for a guy to implement a pastry program, and also help with whatever savory work there might be. Pantry plating, shucking oysters, banquets, etc. Perfect!! The pastry station is really awesome. The very expensive chocolate tempering machine, the proximity of the burners, ovens, and friers (all very close,) tons of freezer and cooler space, and a window that looks out on tenth avenue!!! I’m doing a tasting next week, but Jack invited me down to work on Sunday afternoon, they’re breaking down a whole pig to make sausage!! My interview at Genoa was a lot different. They were closed that day and the place was very quiet. I met with the chef, owner and wine director. They seemed very interseted in my command of classic technique, and my ability to maintain the time honored traditions of Genoa restaurant. After seeing the restaurant and kitchen, I don’t think this job is the right fit for me. The interview was a good experience, it really helped me contrast and compare and prioritize what I want from an employer. I mean, if I’m going to spend 60+ hours a week in a restaurant, everythings got to be just right. The perfect balance of buisness, personal, and environmental components (or -living/career/creative/ pastry/passion/kithcen/restaurant/people.)
My Bitches.
14 December 2007 | dog | 2 Responses
Here’s my two girls chillin’ in the wee hours o’ the morning. I’ve been working so much lately that a tender quiet moment like this makes me stop and think… dogs friggin’ rule.
Old Blue and the Late Night Ribeye.
12 December 2007 | beef, delicious, old blue, pictures | 2 Responses
Last Night @ Fenouil
10 December 2007 | pictures | No Responses
Last night @ fenouil
Sounds like a job for: Brownie Crunchie!!
9 December 2007 | Roux, carlyle, delicious, plated dessert | No Responses
We had a plated dessert for 70 people on Friday night, so I built a frame of brownie crunchie. This is a process that Tony taught me, form of brownie bottom, hazelnut feuilletine, passion fruit creamy layer, and dark chocolate mousse. The sauce was a mango coulis. I chose a cruise ship style hazelnut bubble sugar for a garnish, just for Jake. The show was in full affect complete with palm trees, lime and pink linens, and mood lighting. I was prepped up and outta there before any guests even showed up. We ate at Roux that night, and it was seriously good. I’m always glad to experience the dishes from the customers end, it helps me understand the food better, and therefore cook it better. We had oysters rockefeller, croque salad, crawfish pie (x2 yum!) hushpuppies, butter lettuce salad, chicken hunter style, duck confit, and pork tenderloin. Apple quince crisp for dessert. This was an excellent meal eaten in great atmosphere. I had three IPA’s and two glasses of preseco. Jaybill drove home.
Too Busy to Post Anything But a Screenshot of Galaga.
7 December 2007 | Uncategorized | No Responses
I Have Three Jobs.
5 December 2007 | cook, jeff | No Responses
Is it possible to make it as a cook with just one job? Kate and I are leaving for Europe in roughly 3 months, and I need to make bank. I’ve been largely dissastified with workplaces since I’ve been in Portland, and staging and working in different kitchens has shown me exactly what I need from one. First and foremost, organization. A kitchen is a hot, dangerous, close quarters environment, and a cook should really pay attention to how a chef manages it. Particularly in regards to the respect and storage of ingredients, and the cool-headed hands-on guidance of the cooks. Cleanliness and ergonomics of the space and the attitudes of other cooks are also deciding factors. I’m going to continue applying for and quitting jobs until I find the right one. So what if my resume starts reading like a friggin’ play-by-play. I have to start looking out for number one, before I end up in a pile of number two.
