Who is he? An exile. Which must not be confused with, allowed to run into, all the other words that people throw around: émigré, expatriate, refugee, immigrant, silence, cunning. Exile is a dream of glorious return. Exile is a vision of revolution: Elba, not St Helena. It is an endless paradox: looking forward by always looking back. The exile is a ball hurled high into the air. He hangs there, frozen in time, translated into a photograph; denied motion, suspended impossibly above his native earth, he awaits the inevitable moment at which the photograph must begin to move, and the earth reclaim its own….His home is a rented flat. It is a waiting room, a photograph, air. ~ Salman Rushdie
Today marks the eighth passing of “International Chefs Day” as proposed and promoted by the World Association of Chefs Societies. It also may as well mark another turning of the seasons in my seemingly endless exile from chef-hood.
Today I came to learn that one of my key staff was approached directly by a former colleague of mine (indeed someone whom I mentored) to try to entice said staff away from my employ. In the industry this is known as poaching. Continue reading
I have been really busy lately, and while I am always interested in food and beverage news, The Harvard study claiming red meat kills has been taking me time to digest and consider a reply to.
Lucky for me a noted food news skeptic (actually quite a few including the Knight Science Tracker) has done a complete breakdown and takedown of the study and the inherent hyperbole. Even if you are not interested in the study this is an excellent run down of scientific skepticism of food news and study results. Well worth the time to read.
I have not read much of the rest of either Mark’s or Denise’s blog, but I can see that I may not agree with them on everything, so I currently only vouch for this excellent piece of reportage.
So the Hong Kong Food & Environmental Hygiene Department has given me more reason to suspect that they are actually a counterproductive element in ensuring safe food and drink are provided at our cities catering establishments. Continue reading
Do you know what happens in that restaurant every night? RAPE! RAPE!… The rape of cuisine.
That is a quote Primo the genius-chef and elder-brother from the movie Big Night (if you haven’t seen it several times you should). He was speaking in reference to the cuisine of their arch-rival from across the street. I bring this up because tonight on the way to family dinner with Henry’s sister we saw this:
Considering recent posts and subsequent discussions, along with the fact that I scraped off the top of a few knuckles on the ticket slide during the dinner rush tonight, I thought the following appropriate. Continue reading
A tangent Umlaut and I went off on a bit during the raw milk discussion was regarding the value and costs of various government based food safety departments and initiatives. Umlaut trumpeted the great system they have in LA. He didn’t know that it is a common system which I was working under at least 20 years ago in Arizona, and that is the same system used here in Hong Kong. It seems to be accepted by health bureaus of the world as a better method, though weather that is from better efficacy or other reasons (budget, ease of administration, etc.), is not at all clear. Continue reading
Hosting was offline all of yesterday afternoon and night, so I was not able to post. The following is that post:
In the restaurant business the term VIP thrown about between Management, service and kitchen is almost never a term of endearment. It is usually used for troublesome and picky customers alone. Continue reading
The corned beef experiment was consumed tonight, as promised. The end result was an incredibly tender and tasty beautifully pink cut of meat. We enjoyed it with steamed rice and kai lan (a Chinese species of broccoli rape). I also enjoyed mine with hot mustard while Henry sauced his with the drippings. Continue reading
Regardless of if you are trained old school, hands-on, on the job; or you attended a culinary school, one of the first things that is impressed upon you is the importance of knife safety. Continue reading