So far I have read the first three articles in this issue. Here they are with a a few thoughts.
Over Easy
It is about eggs so I was already intrigued! I loved learning about the different styles of omelets. I have to say that Jimmy Tu's Vietnamese style know as Bánh Xèo sounded the most delicious. Omelet + Crepe = Happy Belly. I think I may try this out soon. I may be a little harsh in saying this but Daniel Boulud needs to go somewhere with his 20 MIN!? omelet. Seriously?
The Imaginary Dinner (SPOILER ALERT)
I really loved about 3/4 of this article till it ruined my mood in the last 1/4. Its a good story about two people loving food and having the common goal of finding the best ingredient locally. They have a great friendship that picks up right where it left off after long endeavors apart. When one takes ill the other dreams of a dinner as sort of the last mean type scenario that he wants to make for his dying friend. I like this concept. We hear the question asked "What would you eat at your last meal?" But even as a cook I don't think I have ever asked myself what I would cook for someone for their last meal. I guess this question never gets asked because it is usually irrelevant. You don't choose what someone eats for their last meal THEY DO. Still I liked the idea. BUT THEN instead of a grand dinner full of food flavored by memories. The cook makes jell-o for his friend, the friend dies while the cook is at work, and then he just sighs and goes back into the kitchen to hide in his work?! LAME LAME LAME! It a true story but still! Why tell that story then?
All The World's A Stage (CUTE TITLE)
I really enjoyed this one! I have technically only been through one stage in my career and that was at Tristan. I was scared, frazzled, and excited all at the same time. I really enjoyed my stage even though the WHOLE time I was saying to myself. "Enjoy tonight Sarah cause there is NO WAY you are getting this job." Still one of the best experiences of my life. This article rang true with my own feelings about stages. I liked hearing the Chef's perspective as well. I have to say that after reading this article I am on the fence about whether or not school is important compared to just staging. I think it is doable to just stage and not go for the formal education but finding the right kitchens and being self disciplined is also needed to succeed this way. Does that mean culinary school is for the less focused?
All and all good stuff so far! One sad thing though you will have to fill me in on. When Rachel got the magazine it wasn't in a plastic casing as usual. I didn't think anything of it until I started reading. Do you remember in one of the issues there was a page that looked like a stomach with stitches? It had a booklet inside about intestines. Well this issue as the same thing except someone took my little booklet! BOOOOOOOOO! SO let me know what it is and if it is worth it to go buy another copy so I can have the full issue. Hope you are well and restaurant 10 days is buzzing along nicely!
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