Archives Under "jeff" (RSS)
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?
Walking the Walk
8 October 2007 | dog, jeff, photoshop | 2 Responses
In my commitment to randomness here at mrjeffmccarthy.com, here’s a post about the route I take when I walk Jelly and Jam. I turn right as I leave the house, heading north up N. Montana Avenue. The reason I like heading this way is I like to include in my walk the pedestrian catwalk and its cool graffiti. Including this in my route means I have to navigate the worst intersection in No-Po, circled here in yellow. The traffic going east on Rosa Parks has a light, as does the traffic from North Montana. The cars and huge trucks hauling ass from the overpass, however, have NO light, and no idication of when the eastbound traffic is going to get a green and cut off whoever is trying to turn down N. Montana. I think the traffic analysts decided that the solution here was to make the “walk” signal only three seconds long. That way any foot traffic would be in and out of there as quickly as possible, thereby reducing the number of casualties. Coincidently, this is the same intersection that police cornered an armed robbery suspect a few months ago, closing off everything in a 10 block radius. So I like to turn right, and get this out of the way first, and I can enjoy the rest of the walk over to Pennisula Park. When my dogs need to check thier pee-mail, this is how we do it.
Back to Work
24 September 2007 | bacon, fenouil, jeff | No Responses
So I’ll be heading back to work on Wednesday. I’m feeling about 87% arm/wrist efficiency, and 75% arm strength, but 110% readiness to get back to work. I’ll only be part time until mid-November, and will have to look for other ways to generate revenue. A second and third job will be in order to help me get back on my feet, and start saving for Kate and I’s trip Europe in April. I’m hoping to heal up enough for some mid or late season snowboarding as well.
Castless Wonder
20 September 2007 | faithful readers, jeff, pictures | No Responses
Most people will find this picture revolting. I however, seeing metal sticking out of my arm, thought to myself, human modification is real and I’m finally turning into a robot!! When I woke up from that reverie, it was to a reality involving a surly doctor, vice grips, and a disturbing sensation that can only be described as “when metal is extracted from bone.” Anyhoo, the long road to full-recovery has begun, and through the use of complicated excercises should regain full range of motion in my left hand. That, of course, means that I can get back in the kitchen and start synthesizing yumminess ambidextrously once again for my beloved readers. It also means I can finally stop bitching about having a broken arm.
