Archives Under "cook" (RSS)
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.
Two Weeks Notice.
22 December 2007 | Roux, Ten 01, carlyle, chef, cook, 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.
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.
At least Until Dessert.
2 December 2007 | carlyle, cook, dessert, jeff, plated dessert, review | 4 Responses
Friday the Oregonian published a review for Carlyle. Overall we got a “B,” and Reviewer David Sarasohn had this to say about my desserts:
“Then, in the final course, the party din becomes overpowering. Desserts have multiple elements but seem deconstructed, in the fashion of a couple years ago. A dessert called Irish Car Bomb presents a Guinness-laced brownie, ice cream and caramel sauce flavored with Jameson’s whiskey and Bailey’s Irish Cream, plus crushed pretzel.
Pretzel?
In overkill, it ranks with Velvet Elvis, featuring peanut butter creme brulee, caramelized banana and bacon. Actually, the bacon is separate, on a wafer, but peanut butter is a curious flavor for creme brulee, and getting the three elements in your mouth all at once does not convince you that Elvis Presley was an underrated culinary thinker. On the other hand, it might make your sideburns grow.
The same problems beset deep-fried apple bread pudding (with brown butter ice cream and a curiously uninviting crust) and poached pear with chocolate sauce and cream cheese ice cream — which, once you calm down and get used to the idea, could have worked, except for the large doughnut-like item in the middle.
The problem isn’t lack of skill; a less vociferous dessert of cheesecake three ways was admirable. But the general dessert theme does suggest that the party has gotten out of hand.”
Wow. I’ve been reveiwed. THIS IS AMAZING!! Somebdody is eating and bustin’ on desserts that I made up!!! HAHAHAHAHHA!!!!! I MADE IT!!! HAHAHAHAA!!!!! AND THEY’RE SCARED!!!! HAHAHAHAHAHAA. I love food. It’s visceral nature incites the use of words like “vociferous“, and quotes like “it might make your sideburns grow.” I guess according to this reveiwer, my desserts are a little outside the comfort zone, and a little over the top. Well fuck YEAH!! Here’s another interesting quote from a user named Altas of the much read Portland Food & Drink.com:
“The O lacks credibilty … why is David Sarasohn even going to restaurants on the O’s dime with his palate??? ”
And another quote by a user named Diner in the same forum:
“Friends and fellow diners please ignore The Oregonian food critics as incompetent, mean spirited people with self-serving interests. Sample all the food of Portland and decide for yourselves where to return for excellence.”
I plan to write David Sarasohn and thank him for his honest impressions of my food, and for eating at Carlyle. I just got off the phone with Patrick, and he told me I need to come in tommorow, and prep desserts. We sold over 30. A busy night!!Almost sold out on Bread Puddings!! I guess any publicity is good publicity. Thats food and beverage. I’m guessin I’ll have to put cobbler on the menu now. And maybe cupcakes.
Recalling Vail, Colorado.
30 November 2007 | cook, jeff, vail | No Responses
I’ve been think about Vail alot lately. I lived there for seven years before moving to Stumptown. I had some really great experiences in the Vail Valley, hell I met Kate there. The first five years that I was there I worked as a server, innkeeper, carriage driver, barbeque cook, server and meat cutter, and kitchen manager. The last two years, I worked as an assistant to the pastry chef at Vail Cascade. Chef Tony was a true mentor, and I worked with a lot of great cooks. I really learned a lot working there, and I also got to snowboard pretty much every day. The hotel has its own ski lift, and I could be geared up and riding up it within ten minutes of leaving the bench. I miss the cool projects and the good friends from the Vail Cascade. I also miss Minturn, the little town where I lived with my brother, good buddy, and all the dogs. *Sniff*
Tumultuous Times.
28 November 2007 | Roux, bacon, cook, fenouil, food | 1 Response
Well faithful readers, 
this week I gave my two weeks notice at Fenouil. That’s right, I’m resigning from my pastry cook position, as it seems best for all concerned. I’ve been waffling back and forth on this for weeks, but the factual truth is that I’m going nowhere at this job. It’s a great kitchen to work in, but ever since I broke my wrist and couldn’t work for 6 weeks, things have been going down hill. It’s mainly personal, but It seems to be the best course of action for everyone involved that I just call it. 86 Jeff. On to the next one. I’ve also decided to broaden my horizons a bit…I took a line cook job at Roux. I’ve realized that you don’t make enough scratch as a pastry cook, and most restaurants don’t need more than just the pastry chef. I’m not saying I’ve given up on pastry, I just wanna switch it up a bit. Besides, I love all food…and I can cook. I got a really cool vibe when I staged at Roux. The place has great heart, everyone seems like they want to be there. I worked part of a brunch shift this past Sunday, poaching eggs and such, and it seemed like a really cool kitchen. I think there will be opportunity to learn, and maybe help out the pastry chef with some prep as well. The main thing is that I can walk there in about 8 minutes, and they make all thier own bacon. I’m also seriously considering going back to school next summer and finishing my degree. Crazy times, man, crazy times.
