Archives Under "jeff" (RSS)
An Engaging Journey.
22 April 2008 | Europe, jeff, news | 3 Responses
A light rain gently cascaded down, the Eiffel Tower loomed overhead, resplendent in all it’s glory, and I, on bended knee, asked Kate to marry me. She said YES!! She accepted the cheap stunt ring I presented her in lieu of the real one that was tied up in customs. Okay it’s not that big of a surprise to anyone, we’ve been seeing eachother for 4 or so years, and living together (in sin) for a time as well. Like any relationship, we’ve had our ups and downs, and we realize as much as anyone that it is work. You’ve got work at it. I mean being considerate? That was a tough one for me. Putting the toilet seat down? Forget about it! Seriously folks, all kidding aside, I am extremely excited to make Kate my wife and official life-long companion, I would be lost without her. She continues to make me laugh daily, and cares about me more than anyone ever has. She has shown me what love truly is, and I couldn’t imagine being away from her. The three week trip we just took was a good test of this thing we call “us.” Sure we bickered. Sure we wanted to punch eachother in the back of the head. Sure we made people uncomfortable with the way we talk to eachother (”well you’re a fat idiot,”) but like I said, that’s us. We haven’t set a date yet, or really set anything in stone, but we’ll probably give ourselves about a year with this engagement thing. The only thing we know for sure is we’ll be wed in Colorado, where we met. And that we love eachother.
Back In the U.S.A.
21 April 2008 | jeff, news | 4 Responses
We returned to the United States of America at about 3pm on Sunday afternoon. After walking down the jetway, our ears perked up to the sounds of loudly spoken ebonics, the smell of fried food and freshly brewed venti white chocolate mochas. It was good to be home. To blog abouty our trip all at once would be an excercise in futility. Suffice to say it was (in a word) outstanding, and I’m now engaged to be married to my soulmate and best friend, Kate. We ate, we saw famous art, we ate some more, we saw famous architecture, we ate again, we walked miles and miles, we drank wine and beer, we got engaged, we ate, then we came home. Over the next X amount of time, I will be posting random excerpts from my journal and pictures from our journey, so sit tight faithful readers, they’ll be plenty of that to come. I’m excited to get back to work, and return to reality. Three weeks of trains, planes, and automobiles, hotel bedrooms, eating out and walking your ass off gets to you after awhile. Traveling thorough six countries in 20 days was quite an adventure. By the time we reached Brussels, Belgium, we didn’t care if we saw another painting, ate another fancy meal, or rode on another train ever again. We just wanted to be home. Its good to be home, there is in fact, no place like it.
Outtie 5000.
29 March 2008 | faithful readers, jeff, news | 1 Response
Well faithful readers, I hope you’ve enjoyed this past weeks flurry of posting, because you won’t see fuck all until I get back from Europe. That’s right, Kate and I are taking off for a well deserved and long planned vacation. Landing in Germany and traveling through Austria, Italy, Switzerland and France before flying out of Brussels, Belgium. I have never taken a trip like this, and the thought of all the raw milk butter and cheese is just staggering. I’d like to thank Jaybill and Keri in advance for watching my bitches, and big ups to the guys at work for holding down the pastry station, and of couse keeping the game going. I’m sure I’ll have tons to write about when I get back, so until then, arevaderche suckers!! Consider this my exit phrase!
Still Searching.
18 December 2007 | Ten 01, chef, genoa, jack yoss, 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.)
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*
Finally Current On Achewood.
23 November 2007 | jeff, web comic | No Responses
So I’ve been reading this web comic Achewood for about 3 months now. I started at the begining, and I’ve read all 6 years worth of comic in that time. Early on I got wrapped up in the characters, especially Lyle and Todd. After really getting into it, my faves are Ray and Roast Beef. I can’t forget Phillipe, of course, or Teodor, but it’s the writing that kept me coming back. It feels kind of strange being caught up on these, there are so many memories. The Great Outdoor Fight, Ray’s Toilet Party, and Beef’s Magic Underpants, all cracked me right up. I guess I’ll have to be satisfied with the frequent updates, and each charachter’s blog. That’s right, each one has it’s own blog. Fucking brilliant. I also read Riceboy, Dresden Kodak, and XKCD.
Total Immersion Bacterial Success
5 November 2007 | food, jeff, photoshop | 2 Responses
I for one am sick of sickness. My immune system is in for a policy change. I believe the more foriegn bacteria I am exposed to, the more likely I’ll be able to deal with anything that rolls my way. Look at my dogs; they eat shit, lick each others asses, and delight in finding nasty dead animals to roll on. They are never sick. From now on I will go out of my way to drink from random water fountains, eat undercooked or raw meat, share drinks with people, pet strange dogs, jump in front of sneezes, high-five bums, and eat at least one thing off the floor daily. The food catch in the dish pit will be my buffet. My plan is have a catalogue of random bacteria so complete, that my system is never suprised by a new one. YOU WANNA LIVE FOREVER!!!
Worst Day in Recent History…
24 October 2007 | broken arm, carlyle, dessert, fenouil, jeff | No Responses
It all started last night, I forgot both my keys and phone at work, then I couldn’t sleep, ended up watching a horrible early morning movie. After I finally got to sleep I woke up to late, realized I didn’t have my keys…and had to ride my bike to work under rain-heavy skies. When I got there…it was locked…after waiting ten minutes, Bruce let me in and when I found my phone, I had several messages. Two of which messages hinted toward how I had not shown up for shifts at Fenouil and that my job there was on the line!! Apparently I had misread the schedule and was looking at the wrong week!!! Damn it!! After much phone deliberation I sped over there on my bike to hash it all out and try and keep my job. Which I did (whew.) On my way back to Carlyle, however, in the pouring rain, I slipped-out on a street car track and crashed my bike!!! And of course threw out my bad wrist to catch myself!! So my entire painful shift of new menu prep and dinner desserts was done with one hand, and one severely swollen hand/wrist!! I hope I didn’t re-break the fucker!! Sheesh!! WWSMD?