Thursday, 17 May 2012

NEW KITCHEN COMING ALONE - WHY CHEFS ARE PERFECT

There really is no greater excitement for a chef than building a new kitchen.
Everything as you want it, everything where it should be and the tools you want, where you want them. Draw all this up and put it on paper for the contractors and builders to perform their skills and deliver on their promise and VOILA.....
The kitchen you never ordered.... ?
You know the reason why I have so much belief in chefs and pastry chefs in this world is that we are about the only people left who actually have to deliver everything EXACTLY as the client wants it or we get huge trouble for it. Chef's can't deliver late, we can't deliver sub-standard work, we can not substitute products for something else and we can't say we are out of stock !! Chefs should rule the world !
I went and spoke with a Equipment Rep yesterday, I told him I wanted the R5 he looked up the R6, Why, .....because he gets a bigger commission from selling me the R6 for sure, not the one I really need or want or the one that best suits y kitchen!!
Contractors look at your requirements, think for themselves and deliver whatever they want, a chef has to deliver a dish of food as the guest perceives it, value for money or greater value than they pay in most cases,and within 15-20 minutes or LOOK OUT....if there is not enough salt we have to hear about it......for a contractor if their is ONE CRACKED TILE I complain and he thinks I should get over myself !!!!
Anyway,Thankfully all is working to plan now and  just letting you know that the kitchens are about ready despite some delays and the store too is absolutely gorgeous....New three deck oven is in transit, as is...well.... pretty much everything else...
A view of Hot Zone ! Except for the other hot zone which will will have our new three deck ovens. And before anyone mentions it, yes the hand wash sink is getting all the additions to it soon !!! Remember we are still building !! ha ha
Teasing you with a picture but you'll have to wait, Kitchen move in Date is May 31st  and the PRECISE LAUNCH DATE OF THE STORE NOW IS JUNE 11th...INSHALLAH

Thursday, 10 May 2012

Writing that COOK BOOK !!

Interested in writing a cookbook?
Then here is a few words of advice on what to look forward to and what to prepare for when doing so...from someone who has written 15 cookbooks over 20 year period spanning self publishing to the largest publishing houses in the world.
Good luck !!
Article appears in the newest magazine to hit the online world, THE WORD.. Currently online and soon to be on book shelves everywhere...
Enjoy !!

http://www.thewordmagazineonline.com/the-word/booking-the-cooks/


COOKING SCHOOLS - Investing in yourself and your Career !!

I read an online comment by someone recently that stated "Don't waste your money on overpriced pastry schools." 
Seems the person took negatively to the comments I had also posted on LinkedIn advising a young new comer to the industry about the schools in which I have had the pleasure to train and learn...
Yes,"Pastry Schools" are not cheap...but instead of thinking of this as an expense, think of it as an investment..!!
Once you have trained in any given trade, the learning does not END on the completion of a four year apprenticeship...
In fact it really has only just begun.
I have been cooking now for 3O years and the reason I try to go to a cooking school "somewhere" other than my home area every year, is not really just to get educated, I think after 30 years I have a pretty good grasp of the whole Pastry trade, but mores the reason I go to School every year is to re-learn and remind myself of the skills that working hard and fast in our industry can remove from you...
I invest in reminding myself that taking time and care in production ends with better production methods, smoother flow of production and greater volume of production.
I go to remind myself the reason little tricks where taught to me 30 years ago and the reason some tricks should never be forgotten.
I go to remind myself that trends change in a heart beat and finally I go to remind myself exactly why after 30 years I am still in love with pastry....because it is simply amazing to create food people adore every day.

Many people expect the career they choose to just reward them with ever increasing incomes year after year, but even a bank account or investment never grows unless you invest into it... The more you give the bigger the reward.
And thats why I go to school every year.
To invest in a richer future for myself and for my customers and clients.
There is no such thing as a "wasted investment" in my eyes, if you are serious about your trade. We can never learn enough, we are simply not on the planet long enough to ever  know enough and even if a skill is not learnt then sometimes the richer reward can simply be to show you that you are better than you imagined.
I for one will always "INVEST" into my self, invest in my career and invest in the taste possibilities for my customers because after 30 years, they all deserve nothing less.
In the words of MARK TWAIN....“Education consists mainly of what we have unlearned.” and I could not agree more.


My favorite school for value for money and value of education is as mentioned on this site before BELLOUET CONSEIL... I love their professionalism, the ease of classes, the acceptance that we are all professionals and the fact that they have always made me feel comfortable despite the sometimes language divide.. ECOLE Bellout Conseil now headed by JEAN MICHEL PERRUCHON is one of the leading book publishers for our global industry today and their books are as precise and clean, methodical and clear as their classes. Class notes can be provided in English and French and some lecturers have understanding of both languages. (http://www.ecolebellouetconseil.com/) check their link for the lecturers....I have been going to Bellouet for many years now and their professionalism is second to none.
THE ECOLE BELLOUET CONSEIL TEAM


If Paris is too far then I have it on great note that SAVOUR School for Pastry and Chocolate,(http://www.savourschool.com.au/)...featuring internationally trained, and award winning chefs, Kirsten Tibballs, Paul Kennedy and Robyn Curnow host classes and international chefs (Some of the best chefs in the Pastry world) who conduct classes on their premises. Savour is also just releasing its own cookbook and for those who find the Australian state of melbourne closer and cheaper than flying to Paris, you will be rewarded by a city equally as delightful with just as numerous pastry shops to choose from for added education.
THE SAVOUR TEAM


EDUCATION is never wasted, sadly too few people invest in themselves and into their careers to truly get the rewards and bonuses that they could so easily achieve, and those that do, well , the world truly is their's to rule.

Sunday, 6 May 2012

GREAT THINGS....just getting started !!!


Great Things …just getting started. !!!




I apologise to those who where following this blog as to my apparent absence for the past few months….but things are about to change folks…we are almost there…!!!

According to an old saying…”all good things come to an end”…and the same could be said for the time of my life I have just been through…it has been amazing…travel to many countries, Vietnam, Philippines, Korea, Canada, USA and the delicacies of so many cultures, fun with friends, time to write and yet again I was published…this time not food and not a solo venture.... but a collaboration with 50 other talented writers…Check out MY BEAUTIFUL BAHRAIN (http://www.bahrainwriterscircle.com/my-beautiful-bahrain/)... and I even bought myself another home to live in …. in yet another country where I do not reside (exactly, how many does a single guy need!!!)…. But you know what….I MISS COOKING SO MUCH !! ...and I really miss customers !!!

Truth is… I have been cooking ....A LOT…but just not commercially !!!.
We have been searching the globe for the right ingredients, looking for the new and the creative in products and equipment and eating plenty , building relationships with our suppliers and testing the products we want to use while simultaneously building our new premises for the new store and the kitchen…

The staff are ready and within days we will be putting the final touches to everything...... Launching soon (a month or close to)  will be the new Patisserie in Abu Dhabi….and I could not be more excited…...….Good things may come to an end, but GREAT THINGS…well they are just about to get started …. Coming soon, the new concept, No names, no locations just yet as it will all be revealed soon enough.....but the first store is open and soon after we hope for stores in multiple locations ,  already there are  two more planned and a solid track for great performance is on coarse…stay tuned for the exciting pics, desserts and commentary of what we are up to….and thank you so much for your patience……. It will be rewarded…!! soon.....

Chestnut and chocolate tart with Vanilla Brulee and fresh figs

Flourless Chocolate and Apple Breakfast cakes

Tartlettes de Marron Glace 

Petit gateau Halwa 

Sunday, 1 April 2012

MANILLA, MANY THINGS TO MANY PEOPLE


I have never had so much fun , such an amazing birthday or such delicious food and great company. This trip was relaxed and sensational, peppered with amazing events, meetings of absolutely great authentic people.
At 43, birthdays had actually become a little mundane, loved ones closest often seemed to always forget or find excuses why 12 months was never long enough to plan anything.
This year the plan was simple, two best friends and a good time. We chose the right place. Manilla, Phillipines.
Manilla is many things, it is old, it is rustic, it is run down and down right smelly and seedy in places but it is also the home to some of the newest buildings, towers and developments you will ever see, including the soon to be TRUMP tower, MAKATI.
As a part time writer, I see that it is not our place to judge cities or its people , to judge other cultures or judge the way people are or how they live but experience their lives and to draw from it how we choose to live our lives ourselves. We can not save everyone and not everyone that we deem in need wants or really requires saving. On this trip I met street kids who are cheeky and want cash but who are happier to actually accept a donation of food,(cash they have to give to an older minder, food they can fill their hungry bellies with)
We met Real Estate sellers and we got profiled by them, we met waitresses and got teases and laughed at and with, dancers, street urchins and we met regular folk…we fell in love with everyone of them.
I have been to the Philippines many times over the past few years and have always spoken of my love for the place to my friends, each trip giving me more to love about the diversity of this country and its culture.
With the ability to prove what I had spoken over the past few years to my closest friend, I took him from the newest developments of this city , Bonafacio Global City and the new Acqua development which will see the River of this city developed into a Clarke Quay style promenade, to the oldest and most historic, Intramuros , (the Walled City) and Fort Santiago and both learnt a few quotes from an amazing Hero of the Philippine nation, Jose Rizal . We toured the nicest of outdoor cafes to some of the seedier Malate venues. We never once felt out of place, we were always greeted with amazing hospitality and we ate some incredible food.
To name the people we met, might just get me into a little hot water, but I wish I could. The diversity of the group would surprise most. The resounding differences between them cemented as a common thread in their warmth and hospitality and their desire to show my friend and I a great time.
Last month I read an article by a close friend JAMES CLAIRE who had found a rekindled love for Waikiki, Hawaii and I concur whole heatedly, for his heart beats the same as mine in respect for the Hawiian  island, but I truly have to say to everyone, that in your lifetime, give MANILLA, a chance and experience every level of its offerings, high class, street level and underground. This place rocks my socks.
Here’s a few places you may wish to try to prove my words of the food and the hospitality.

MESE
Greenbelt 5, Ayala Center, Makati City
Filipino new age food, in Greenbelt Mall. We were attracted to this restaurant because of the fact that out of 6 restaurants on this particular row you could never get a table here, or a one hour waiting line. Just pick your times and its easy, dine early or dine late and you will get seated and find out why it is so popular. Prices reasonable and food sensational ; simple but done right. Jacki was our server and she had the right attitude to deal with two chefs and made our dinners here a treat. Dining is not just about food, but about the interaction of staff, food and ambience, Mese is just so perfectly located with outdoor tables, rustic sensational new age food and quality staff that it was worth return trips.
Try the Inihaw Sampler - A BBQ platter of everything delicious and really too much for two , the melt in the mouth Pork and Chicken Adobo, Drunken Emu was delicious as was the fried whole fish.



CHELSEA RESTAURANT
High Street Bonafacio Global City
We ate here several times, but one lunch went from noon till dark, its just so amazing to sit and people watch here is amazing. We never knew who JAMES YAP was until we realized the throngs of excited children with cameras where not there to take photos of my friend and I, but this famous Filipino celebrity.
Chelsea is everything you want a restaurant to be, right place, amazing food, great location for seeing everyday people and celebrities and sensational looking staff (say hi to Kim and you'll understand what AMAZING means). I have eaten here now probably a dozen times in the past few years and still can not work out the way they make their famous chocolate cake, Im glad really, because it keeps making me return for it over and over again, if I knew how that might just stop. For the real accolades of how good Chelsea chocolate cake really is  read Executive Chef Paul Britton’s Blog about it (http://paulbritton.blogspot.com/)


CAFÉ HAVANA
Greenbelt 3
Most nights ended here, till the early hours of the morning. It is stylish, affordable and a really peoples place. Think open air TRADER VICS, hotter waitresses, longer legs and better uniforms and you’ll understand. Sit here long enough and you’ll eventually get picked up. It’s a kind of 60’s love one , love all kind of establishment in the middle of a raging metropolis and hard to believe that this interaction between business people, tourists and professional ladies of the night can be happening in plain sight, but it is. Amazing place to just sit and watch the theatre of it all take place. Frequented by business men from 6pm till late, tourists during the day and everyone looking for a good time all other hours. Try their black bean hummous for a real surprise served with warm banana chips, sensational place for a night out. I guess they close but we drank most nights for as long as we could stay awake and this place was still pumping.


LANDMARK FOOD COURT
Landmark Building, Manilla opposite Greenbelt 3
Some days you just want to slip on a muscle shirt, a pair of thongs and have a cheap meal. Well go somewhere else, because we don’t want to see you here. Dress respectfully even for this mall food court and watch the smiles of the locals greet you as you eat in their own domain. Friendly place with cheap, cheap meals which could feed the hungriest chef. We are not talking gastronomy but still food well done. 99% Filipina workers dine here for lunch from the cheaper department stores with their friends and families, so don’t think its going to be Expat-ville, but that’s why we liked it, we were alone to be watched as much as we were their to watch the watchers. Gotta truly love this place.


MALATE (Ermita)
Cnr Adriatico and Remedios streets
Seedy, dirty and amazing. I guess you have had to travel to love places like this but , this is where the real people of Philippines SURVIVE for a living. EVERYTHING is on offer here, E.V.E.R.Y.T.H.I.N.G…..
At the end of the street near Remedios Circle is the old and famed Café Adriatico but mid street walk on Remedios Street you will find the Cowboy Grill. We ate opposite this pub several nights for cheap street food. It may look un-tempting but its cooked well and smoky to taste and neither of us got ill on our journeys here. Eat and drink here for two for less than $10 and you will not leave hungry. Opposite this street side cacophony of street life and homeless kids you will see a first floor patio. Head upstairs there and sit outdoors viewing the real world at its best.  From your first floor chair, whistle up your favorite offering, pork BBQ a guitar, a girl , a guy, a snake seller (yup-live ones) or anything else this place has to offer.
Anyone who tries to preach about people living indifferent lives should visit this street…as I said before not everyone can be saved and made to join the amazing lives we have, but then again not everyone wants to be saved either. Sure the street kids of malate might be different people if they had better chances, but watching them doing cartwheels between the taxis and being cheeky for a free feed, watching the kids play every theatrical role they have in their repertoires to get you to buy a single rose for 60 cents, you have to wonder who the happy people in this world really are. Those with everything always find something to complain about , those with nothing , know no different and are happy with what they have. Sure, we all should have the chance to be millionaires and high flyers, but then the world would be hell to live in. Some people are happy with the lot they have been dealt with in life and we who are given better opportunities may not like what we always see, perhaps instead of trying to change them, it is us who should just become better people with what we have been given and prove our worth of the better opportunity. (NOTE;While some spoke of being careful of safety in this area, common sense prevails and we never felt more at home on several trips to this reality check of life.)
Actually this place was safer than the local banks which was hit with hand guns and a grenade during our trip.Fact is its a Megaplex of humanity and 90 million people need to survive here, so be careful and travel smart.) We ran into the BOURNE LEGACY movie set filming here on our first venture to this amazing street so it can't be that bad a place when Hollywood has even found it.



BIZU PATISSERIE
Several locations around town
Looking for modern world Patisserie, then BIZU around the city offers it all. We ate Blue Cheese Macarons and the famed Pierre Herme White Truffle macaron. Neither floats my boat and I still can not understand why you’d ruin a macaron with white truffle oil, but that’s my opinion, my taste buds and my pesos speaking. I do love the food here though as an occasional reminder of my real life as a pastrychef.

Monday, 12 March 2012

COMING OF AGE - DUBAI's GULF FOOD - Pastry Perfection

I have visited several food exhibitions in the past few years and have even read comments about some European competitions of this very year that stated the level of entries was not up to scratch, for the global stage.
Personally I believe that we all have so much to view on Facebook, Google and Blogs that our day to day acceptance of new desserts and pastries is so high, that when we go to international competitions and exhibitions our expectations are merely far too grand. After all we have all probably watched the YOU TUBE videos of the creations before us, being prepared in training videos on the internet just days or weeks before.
A surprise is not one when you have seen the product being prepared now is it!???

So imaging my surprise this year when at the Gulf Foods exhibition in Dubai and seeing the high calibre of desserts on display.
I comment about the desserts and not other items such as cakes, wedding cakes, or centerpieces because ,well they have their place in the world but I don't believe a wedding cake can really be judged by chefs-even pastry chefs. There are just some things that are too open for personal opinion in this subject. After all I've been asked by some brides in my own businesses to make some modern creations which I know full well a judge would be horrified at, yet the brides in my store were willing to pay several thousand dollars for the privilege.
One mans trash is another treasure right !!
A wedding cake can only be judged on techniques, most of which are aged and to be judged well usually is so overly garnished in these techniques that no modern bride would want the thing near her wedding.

And don't forget Im talking the Middle East . I have close friends who have businesses based upon Wedding Cakes and in their region the older techniques are definitely still modern.
IF we are going to have a Wedding cake competition then shouldn't the thing be about 4 metres high and made mostly of styrofoam with 800 portions cut in the back kitchen for the guests !!
Is technicality to be judged or pure creativity.
Most of you will say that the answer is somewhere in the middle, but based on judging parameters and guidelines I prefer to argue not. Another subject which I find little personal favor with are bread centre pieces. Few modern buffets use them, even fewer do them well and in reality the best are made from salt dough not bread at all.
I get it, but I don't.
I'm a lover of the intricacies. I love centerpieces of chocolate and sugar for it proves the correct use and understanding of both mediums. Crystallised or blotchy sugar shows incorrect temperatures or handling as does bloomed chocolate which can't be hidden or forgiven. New techniques and infinite detail are still being created and blowing away our minds year after year in both realms, I just don't see the same advances in new age salt dough techniques.
Of coarse all personal opinions and I am well aware there will be opposition.
But this blog is about the brilliance of pastry in Dubai in 2012. I just wanted to show (albeit a few weeks late) some of the entries and to loudly say congratulations to the pastry staff and their chefs of DUBAI and the GCC for their top work, dedication and advancements over the past few years. The Middle East was once seen as blip on ones resume, today any resume of worth shows at least some time worked with the Gulf Region.  Our region is now renowned for its high standards, its pushing of the envelope in all areas of creativity and those of us that do work here all well know that some of the worlds most creative chefs, are born in the GCC and greater MENA region.
There was once when you had to whisper, I work in the MIDDLE EAST, there was a time people even feared coming here, but today all chefs can proudly scream I AM FROM THE MIDDLE EAST, and people will show us their attention.
Well done to all those who competed in 2012 in Dubai.
You have much of which to be proud .










Something Simple or a Classic Revisited

Much of what we do as pastry chefs is simply about satisfying the customers desires. Sometimes that means we cook the basics, cupcakes, chocolate mousse and the usual eclairs etc. On other days it means we cook the luxuries which the customer may indulge themselves with on special occasions otherwise known to us in the industry as the classics, Concorde and opera coming quickly to mind. On other occasions the customer allows us the creator to advise them of what they will eat next, this is where our creative genius can truly come into play and create the most amazing new ideas they have not yet conceived for themselves but which we believe and hope will become tomorrow's classics.

Once a classic, the dessert is renowned for what it is and lucky be the chef who change that and live to see the day. A Concorde after all is not a Concorde if you change the sum of its parts and like wise with almost any other dessert. If you want chocolate mousse you want a good solid rich yet melt in the mouth chocolate concoction, not something that comes with an iPod, a smoke gun and a slight scent of chocolate served with globules of chemical gastronomy.

If you do change a classic then you need to change the name. Opera needs to include what the creator Gaston LeNotre intended, coffee, buttercream, sponge and chocolate. I do not mind if all these are served on a plate in different methods and it is titled something like "Ode to Opera" for it does contain the basics of the original dessert. You can play with the service method but those basics are a must. If you add a flavor or recreate the dish completely using few of the basics then you best call it something else.

The reason i mention this is that recently I have seen in paris such things as Raspberry Opera, and while only a personal reflection, the classic contained no raspberry and therefore this is not a creative tweak, but a complete new dish.
To highlight my thoughts I give you a recent plated version of Opera, which sticks to the original conception just merely presenting it differently, albeit with additional chocolate garnish, mango and papaya purees and chocolate fondant.
CLASSIC OPERA served for a function


I also give you the new flavored varieties which have been renamed. But a rose by any other name may be still a rose but Opera made from Apricot or Raspberry does not make it an Opera. The original of these was created by a great French patissier when he created Le Roi Soleil (The sun king), in my kitchen I have expanded this and now serve the four kings. Each king having his own cake and I also do a version (not photographed here-you'll have to come by my shop - soon to open- to see it) which is in fact the four kings together. Why the originator called his the Sun King I have no idea, I can only assume that by the way we make it , it is because it is a totality of Citrus when masticated. Lemon syrup, lemon hinted sponge, lemon ganache and lemon glaze all create perfection. As do Le Roi Pistache, Le Roi Qamr-El Deen and Le Roi Framboise.

LE ROI QAMR-EL-DEEN (The Apricot King) OPERA REVISITED IN APRICOT AND CARAMEL
LE ROI FRAMBOISE (The Raspberry King) OPERA REVISITED IN HOMEMADE RASPBERRY JAM, CARAMEL AND  WHITE CHOCOLATE


So while much of what we do is to merely pleasing the customers and giving them what they desire, it does not really take that much to be the creator of something new. Serving a dish in its original form just makes it sexier based on the function or number of guests in attendance and if cooking for yourself in your own store, tweaking a classic can give you something completely new and you may end up creating a whole new line of creations for your self - in this case all four of them.
Long live the Kings.