The Secret Ingredient

"A secret ingredient is one that mysteriously improves the flavor of a dish without calling attention to itself"--from Secret Ingredients, by Chef Michael Roberts

He mentions unlikely combinations such as vanilla and lobster, anise with tarragon chicken.

I love this quote that is part of an essay found in the Culinary Arts book I'm working through. On Cooking, Techniques from Expert Chefs by Sarah Lavensky and Alan Hause is 1100 pages of pure delight for the serious cook. Granted, it would probably deliver way more information that your typical heat-and-serve institutional cook planned on dealing with, but I'm enthralled by the photos, glossy pages and incredible information.

Anyways, back to the quote. Chef Michael goes on to explain how flavors are enhanced by combining secondary flavors with primary ones, and notes that "each ingredient has its own particular character, which is altered by every other ingredient it encounters."

This is so true for people as well. Every person has his/her own particular character, and is altered by every other person he/she encounters.

Every person is also altered by each activity or adventure they undertake.

And, as noted, it gives more depth to the food, to the person. We must interact to grow. The Internet, reading or watching television, causes us to encounter different flavors from around the world and we are altered.

Ah, but the Secret Ingredient! The one that mysteriously improves the flavor without calling attention to itself.

That's food for thought.

Lets be the secret ingredient in someone's life, helping to improve their life experience without calling attention to ourselves.

To Everything there Is A Season

With temperatures hovering near 100 degrees, I just want to remember some snow. They tell me it will get at least 10 degrees warmer in July.

To everything there is a season, and a time, under heaven.

Today I met the guy I'll train to replace me in the EDR. The Chef says to do a good job. Then, I can move to the Line. It will be seriously hot there, facing the "window" or place the plates get put when they are ready to be sent out. At arms reach, under that shelf like set up, with heating elements above, is counters and all sorts of additions for the plating.

Behind me will be grill (or broiler, they call it) flat top (where we place Talapia, trout, arrowhead chicken breasts, grilled cheeses). That station, I'm informed is for the "broiler bitch". Male or Female.

Then, behind the "wheel man" is a deep fryer, gas burners going constantly, and farther down the line is the "saute" station, with more hot boxes, gas burners, and stuff I've yet to learn.

Of course there are cold drawers for keeping all this fresh meat and condiments cold and at arms reach, and hot steam tables for keeping all the hot sides ready to plate.

So, its going to be hot work. I am looking forward to it. Making beautiful plates of scrumptious food for each diner.

Maybe I'm not a burned out cook. Maybe I just need a new station.

Working F'n B

F and B sounds like swearing. F'n B. After awhile, that's how I feel.
I think I'm a burned out cook.

Today I saw something interesting, and it reminded me of the universal mom-habit of applying spit as a cleaning agent.
Seems chef's hands are always clean, and are the universal tool.
Or so we are all led to believe, or assume, or hope by virtue of its common practice.

It is a widely accepted opinion that Food and Beverage is the hardest and least appreciated department, especially the Employee Dining Room (EDR) crew. If anyone out there cares, give your EDR person a thanks today for a job done, even if not well.

Zion is getting hot, nearly 100 degrees. Its still lovely, and I can't wait for my days off to enjoy some more of it. The river has slowed, the banks receding. The grass remains green here in the valley, however, because it is watered with sprinkling systems.

I feel removed from the general news loop. No one really talks about all the pressing issues the country faces. We work, we sleep, we hope for days off to play.