Wednesday, 9 October 2013

Quick Update October 10th 2013

I promised everyone no more updates but even I'm proud of what we have done,

FROM THIS

 

 

TO THIS

 and



in a relatively speedy 14 weeks. My last kitchen build was a speedier 12 days but was also a third the size, but we had walls and doors at least. here we started with nothing, broke ground on that, laid pipes and have completed a new build kitchen. This project alone is a combined area of 2500 square meters and as my business partner has stated, "if your going big, make it perfect...time spent now getting it right is time well spent when the customers fall in love with it from day one"
This week the ceiling goes in, the final electrical fittings and then the kitchen equipment after that. We should have the kitchen operational with the next 30-40 days...Inshallah... Sadly the café wont be in existence for about another 4-6 months...lets see  !!!
 
 

FOOD Is What You Come For and a Big Thank You

Many months ago I wrote about the ensuing progress of a the newest project in a 32 year cooking career. It was off and running and I was excited. I still am excited, but construction crews and designers have caused a few delays along the way and it is safe to say that while the kitchen nears completion, it is true to suggest we have not even poured our foundation yet for the bigger entity which will house us, you and the hundreds of visitors that we welcome when we are open. So time is one our side and not much more than cooking will occur in a testing phase until mid 2014.

Most of you come to this site for food though not updates on construction so I thought for a change I'd give you glimpses of my recent trip to Dubai. Food is what you come here for and food is what I went there for, so let me share.... While it was a business trip to buy plates, glasses, and cutlery, the overriding desire was to test the market and see what else DUBAI has to offer. I have been there before, many times actually since my first trip there in 1987 when we were shown off the plane at 4am in the morning surrounded by machine gun carrying guards and we were the only plane on the tarmac...how things have changed since then.

Dubai today is the new playground for the "nouveau riche". basically if you can afford it, you can do anything and everything in Dubai. And many people do.

From a foodies perspective it is an amazing place because every brand on the planet is trying to open there. Angelina Café, Eric Kayser Boulangerie, Laduree, Fauchon, Magnolia bakery, Hummingbird bakery, they are all their with their glitzy stores and well taught staff who feed the magnificence like well oiled salespeople do.

Enjoy the following pics from DUBAI and let me thank you all for coming here and viewing the BLOG. Its been going for some time and we are now closing in rapidly on 20,000 views and I'm happy for that. I don't aim to change the world, I'm not good enough for that, but I want you to see the world of pastry through my eyes for a quick glimpse at what a proud young Tasmanian has been able to see, achieve and who he has been able to meet and what he has been able to eat over 32 magnificent years in the industry. I am continually amazed at who and from where view the blog. France, Australia, Philippines, Indonesia, USA, UAE, UK, Indonesia, India are somewhat of a given considering the staff and people I have worked with over the years, but to see my site is viewed from hundreds of people from Azerbaijan, Ukraine, China, South Africa, Canada, Russia and Nepal, truly amazes me and makes me glad that I started this so long ago. I promise from now on less on the construction updates and more on the amazing food of the middle east, even if it is the food we make ourselves.
Thank you to everyone who visits the pages and Ill promise to inspire you in the world of all things sweet more often in the future.
EVEN the simplest sweets look sensational in DUBAI, a place they understand food and the luxuriousness of it. A bit like a new Paris for the 'nouveaux Riche' of the new generation who spend there life eating



CAFE BATEEL is predominatly about dates and they have added the luxurious side of International desserts so well to their range and concept..I came away thankful for having found this Patisserie




BAKER AND SPICE is my new favorite of all cafes. Lush gorgeous healthy salads which inspire from their vision, bright colourful plates of decadence, along with fresh breads and fresh juices...what's not to love and this amazing café sits on the edge of BURJ DUBAI LAKE from where you can watch the water show...Stunning views and fantastic food.


LA SERRE, a new café which was informed to me along with LE FORNILLE DE PIERRE. Two amazing new and vibrant establishments transforming the culture of DUBAIs eateries.





Le FOURNILL DE PIERRE is like PAUL but on steroids. Its lush, its indoors and its extravagance. They boast over 300 varieties of bread. I tried 2 and was in love with their sourdough rye with walnuts. OMG



LADUREE - French magnificence and perfection at its best. I borrowed money from the bank to buy just 8 Macaron- at 160 AED or $US 40 for 8 bites of sugar.How can they get away with it, well flavors such as marshmallow and gingerbread had me looking for more money...

 

Wednesday, 25 September 2013

Watching Grass Grow

When people say something is like "Watching grass Grow" they have obviously built kitchens before and struggled through the tiling process. Today our walk in cool room, walk in freezer and walk in Savoury Refrigerator has been installed and the Tiling...well lets just say that they have completed about half of the kitchen so far. On the floor side of things, and the walls begin tomorrow Ducting for all the Air Con units has been delivered and our premises are awash with cooking equipment..So far so good, Slow start but fast end to the build, even if we are not opening until Mid 2014 at the earliest...Oh did I mention we have to build the rest of the building yet...ha ha ha...Stay tuned. my staff start to get their airline tickets this week and soon, very soon we will start to cook the food we are renowned for .....
 
 




Typical, four men, three stand around and only ONE LAYS TILES...its like watching GRASS GROW GUYS



Sunday, 15 September 2013

It's called Progress

Within a day or so, we start to tile floors and walls.
It has taken arguably longer than I ever imagined and everyone seems to have an excuse why it has, but finally progress is showing signs of happening on a daily basis. All our equipment is now on the island and within 10 days should begin to be fitted where it will remain for the future.
While we will not be opening until early 2014 now, we will definitely have a kitchen full of chefs cooking up a daily storm within 2-3 weeks and thus by the time we open there SHOULD be no cause for faults.
We have food trailed over 110 cakes thus far and this week we begin sampling the more specialist items as well as our signature dish....you'll love it when you see it..
 
Here is a progressional group of pics to show from beginning to end how the kitchen is progressing. Tomorrow tiling starts
 





Tuesday, 27 August 2013

MY LOST GOODBYE


                                                                      
My mother died today and along with grief and throbbing pain of the heart and mind came anger. Anger at those who continually told me that things were, ”as she would have wanted.”

Of one thing I am certain, the one thing my mother would have wanted, is NOT to have died ! That’s what my mother would have wanted!
My mother knew what I can see, that she was the lynch pin to our family. With her we were a loving bunch; a family. Without her, we three immediates left behind are little these days other than strangers linked by years of hallmark cards, phone calls from opposite sides of the planet and an even rarer text message. In forty four years, my father has called me on the phone just 4 times. Each of them with bad news about my mother.  My mother had always bought and sent the celebratory cards at birthdays, Easter and Christmas. My father forced by her to write the words within them so as to have a connection of sorts with us in some degree.
We were not as a unit a technologically friendly family. My mother and sister communicated via landline or fax machine. Few other people could communicate with them as even fewer people still own fax machines. The recording on the landline message machine was a twenty year old recording of my voice. Computers, cell phones, smart phones, hand devices of any sought and internet had never interested my parents.
I admit I was a late starter to technology myself and still struggle with modern paraphernalia that we all must have these days but I have accommodated multiple smart phones and laptops into my working life as it is required.
My parents retired at forty. The next 33 years of their lives my parents had stated that they had been left behind, until in fact they had been, by everything and almost everyone.

It is true that my mother of the past few years was not the woman I had loved in my youth, my teens, nor twenties. She had lead a hard horrid life in her own youth and it, along with a sick husband who required her attention anther unexpected requirement to be the family banker, insurer,project manager and pacifier, along with medical problems of her own had finally begun to take their toll. Three falls, mini strokes and suspected alcohol mixed with medication taking over the past few years had made her forgetful and lapses of memory where common. At times she could be lucid and current in her thoughts. Other times she slurred and forgot many things.
Either way, she was my mum and I loved her dearly. She was there always, even if the phone calls had become fewer, the letters and postcards had become less consistent and harder to read when they did arrive and the distance of myself had increased to half a planet. She was in this world and that was what counted. To hear her laughter, to make her laugh soothed whatever was wrong in my life. I hoped for those moments it soothed hers too.
I knew of my mothers hatred for illness. She was stubborn and could look after herself. I inherited that trait. She hated anyone taking care of her and our father. She was a trooper in the old sense. She had told us all that she did not wish to ever be a burden and that her Grandfather had suffered long years of care having been incapacitated by a stroke. She did not want this at all.
I know that. But a few hours ago, before I could board a plane to begin the journey home, my father made the difficult and heinous decision to remove my mother from life support and to have her laid to rest.  It was in a brief phone conversation with me after the fact, as he stated, “That’s what she would have wanted.”
He wanted us to remember her as she was, not as how she had become due to her fall and care over the 48 hours since her accident.

I was raised to respect my elders. I was raised to love my parents. but this time I don't agree.
Perhaps the distance of time and geography is all my fault, but I feel robbed of having had the chance to say goodbye.

Is it wrong to think that if someone is on life support that they could be held there for a day longer if family were in transit. Is it wrong to ask to see your mother before internment of any kind even if it was not what she had told me she wanted. She was after all, no longer here to reprimand me any more and there where plenty of things that in my forties, I had done and she and my father had done too, that both of us did not agree with. If things are so perfect now and he follows the rules as "she would have wanted", then why was she even out of the house in her recent state. She had suffered a half dozen falls in 12 months at home and at malls, so why did no one accompany her that day. What my mother would have wanted is to have not hit her head again and to be a public spectacle in a public bathroom. No one cared then. So why the rush to follow the rules after the fact and rob me of a chance to say goodbye. I did not care how my mother looked, it was just to touch her one last time to hold her hand, to whisper to her “I love you dearly with all my heart Mum”, "Im going to miss you so damned much Mum."
Who now do I ask the tough questions of life? Who tells me everything is going to be okay? Who is going to tell me that they love me no matter what? Who's going to pay the AMEX card?

I hate flying. I hate death. I have been guilt ridden because of it for decades due to an early loss of a close friend when we were both 21 and along the journey of life, so many others who have entered and exited my life..
Seeing sunrise or sunset at 35,000 feet always makes me cry as I am closer to heaven and am seeing beauty of Gods creations first hand.
Today I hate flying for the heavens contain my mother as well as my friends. Today I can't forgive God for taking her.
Today that same sunrise is a horrid blood red, not the tequila sunrise shade of gorgeous orange it always has held for me.
Today I am flying home to a lost goodbye and my heart is irreparably broken.

Wednesday, 14 August 2013

Faster Than a Speeding Snail

Well ramadan has ended, Eid is over and we are finally back to regular hours and work times, except of course for the fact that our construction guys can't work between 12noon and 4pm due to the heat. (fair enough).
This week we have seen significant moves forward with the site, drains are down, walls are up and we are marking for all electrical this coming Sunday. After this we need only add 12cm of concrete to the floor, to give us the elevation required for the drainage and then when the concrete is set we are all hands down for tiling floors and walls. Next comes doors and equipment.
A speeding snail could not move faster than us right now ! Take that how you will for me this has been a slower than expected process but still an enjoyable one, and especially now since we are baking at night in a borrowed kitchen we are moving forward too with food trials and again this week will sampling bout 20 cakes and concepts. After this week, we will narrow the list down to about the top 10 or 20 and retrial those to ensure we have the right mix for opening, which of course remains months in the distance.
I mean, we still don't have a front of house, just a kitchen. ha ha ha...But next week i am expecting things to burst harmoniously into action on all fronts and praying hard that the December deadline i have set myself will not be passed without the realization of an amazing Bakery/ Cafe on this gorgeous island we call home.
See you soon at the new home of amazing cakes and pastries in Bahrain.
STEP 1 dig the floor and add the pipes while marking out the walls with bricks and using piping for the future electricals

and here will stand my deck oven with steam connections into the wall

My future office for discussing cakes and functions

And this little baby section is what I call "Lance's Domain"...and only one person on the planet will know what that means..but yes my friend this is all yours.

Wednesday, 19 June 2013

THE AGE OLD QUESTION


I refuse to believe chefs are too old at 40. We give our lives for a passion and then some agency decides we don't fit their price structure and pass us over for those between the age of 26-32.
The reason agencies have turned away from us is that we are a safe bet and once placed we stay, hence they make little money from the client . Its better for them when a client needs a new young gun every couple of years and they can gouge the client for 6-10,000 dollars for another placement fee.
Im lucky and don't have this issue. I've worked for myself and worked privately and am yet again building a NEW CONCEPT as we speak, Im just inspired in this column by the numerous chefs who write to me throughout each year begging for someone to ask the question, WHY!
Why not go for stability, why not go for experience, why not go for talent and proven performance, or is it all just about cost these days.
I have given 30 years to the hospitality industry and hope to give it 20 more before I retire, lets not ruin it people.