Horseradish
October 1, 2007
Recently I ordered some Fresh horseradish. I wanted it so I could grate it over one one of my dishes on the new menu instead of using the bought processed product and getting an inferior outcome. Having never had the pleasure of this fresh product in my hands in Australia before now I was very pleased to receive it, only to be amazed at the price. $44- for this amount. One kilo. We all joked about setting up a horseradish farm and then got back to work.
The horseradish itself was great and had the desired effect that I wanted. Good job I require only a small amount!! The smell which will clear any sinus problems is strong distinct and fresh. It brought back memories of my first experience with fresh horseradish. When I was starting my trade back in the Hilton in London. I was on the cold larder section and cleaning out the fridge was one of my jobs as a young commis chef. As you would expect, I was very inquisitive and wanted to know everything. On finding this large jar of unlabeled produce I proceeded to open it.
Picture this, I am crouching down in-front of an under-bench refrigeration unit unscrewing this container in front of my face, deep breath taken on opening and out for the count I was. The fumes from the grated fresh horseradish had knocked me out. There I was lying on the kitchen floor (only for a few seconds mind you) before I was whisked away to see the on-site nurse, we did have 105 chefs in the hotel when I stared back in those days of the huge brigades and a nurse was constantly busy with all the staff and guest needs. (5 star ofcourse.)
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Fifteen Melbourne
August 26, 2007
Jude back from Fifteen Melbourne. Our top waitress Miss Jude visited ‘Fifteen’ in Melbourne last week and came back with the signed menu from some of the original crew. Many thanks. Fifteen in London and now they are in Cornwall UK, Amsterdam and Melbourne the first one outside of Europe. They are all called Fifteen because the first group in London were 15 young people, (they take 20 trainees each year). The restaurant funds itself with the help of donations and sponsorship, and 30% of the profit goes back to the Fifteen Foundation Australia. Quote Fifteen is about more than just cooking. is about giving troubled young people the chance to get out of the rut they’re in and break the cycles that are holding them back, and to show the world how amazing they can be! So now to the dinner and menu. Entrees from $ 16 - $19 mains from $36 - $40 desserts from $14 - $20 The prices are certainly up there when you consider that you have twenty young apprentices cooking for you!!! From this kitchen 
On the side of the menu is a note from Jamie Oliver explaining a little about the reason behind Fifteen and to quote part of this the students training course isn’t like any other. It’s designed to let the students really tap into the best of Victorian and Australian produce and let them experience things that most chefs wouldn’t have the chance to in 10 years. Obviously depending on where one would go to work Jamie, but I do agree this is definitely the best training ground for any lucky young person to be able to do there apprenticeship start, if only there were more then we could forget the TAFE system, oh what a joy.
If you would like the opportunity to work at ‘Fifteen’ visit jobs@fifteenmelbourne.com.au
Marco Pierre White Autobiography
July 18, 2007
I had been inching to read this book White Slave by Marco Pierre White his autobiography ever since it was in my hands some weeks ago.
I ordered it for a friend of mine and as I glimpsed into it I immediately wished that I had ordered two copies. I had to order it from Brisbane as not one book seller in Yeppoon or Rockhampton had it. They could get it for me but it would take a few days at least. So I called Borders book sellers and they express posted it overnight for me. I was in a rush to get it the next day for certain reasons. That was a few weeks ago…..
Now I have just finished reading this book, White Slave by Marco Pierre White. The book goes into great detail how his life was from a young child at home in Leeds with his mother and father and shows how deeply he was attached to his mother and how after her death she influenced him on his journey throughout the great kitchens off England back then and still are today. The likes of Albert Roux, Pierre Koffman, Raymond Blanc, Nico Ladenis and others.
A fantastic journey it was, and what a master of his craft he is. I remember stories back then when a chef called Simon whom I worked with a particular Michelin restaurant in London prior to him and I moving on spoke of Marco at Harveys where Simon went to work for some time. About the kitchen and how extreme it was “it’s all about food†he said. You get bashed a bit but it is worth it he said showing me his bruises. Other stories that I will keep for my own ears. Some that come out within his autobiography. It also tells of his friendships and business partners and how his previous marriages came and went. Stories of how customers were thrown out of his restaurants and what led him to become the youngest British chef to gain 3 Michelin stars and then to hand them back. What a career. I now look back and wonder how I would have copped back then full of drive to be the best. I followed my dream and spent time in great kitchens so from experience I can safely say that I understand the joy’s of working to the goal for perfection, a life of food, cooking, food, cooking, little room for sleep but to see and feel that gourmet life it is great, but you have to want it because it is not for the sleepers and dreamers.   I think that the title ‘The Devil in The Kitchen’ is the same book, I will have to check it aswell to be sure. Happy reading
Hells Kitchen, reality tv show
June 9, 2007
Hells Kitchen the tv reality show….For those of you whom are not at all familier with Hells Kitchen or haven’t heard of Gordon Ramsay, I will explain.
 
This is a reality tv show which established itself in the UK back in 2004. Although it was short lived in the UK, it is now in it’s third season airing in the US on FOX tv. Gordon Ramsay, the host of the original show and now into his third season in the US is a world famous chef. He has many restaurants to his name, a selection of cook books, as well as other television shows with numerous morning & today show apearences. You still haven’t heard of him, what, do you live under a rock!
The program starts with 12 wannabe chefs that are divided into a red team and a blue team competing in various cooking challenges. Often Male vs female, then as the elimination process reduces the teams Chef Ramsay mixes them. Each team also has the services of one of two sous-chefs: Scott Leibfried and Mary Ann Salcedo. The restaurant is looked after by Belgian maitre d’,Jean Philippe Susilovic, who came from Petrus, one of Ramsay’s London restaurants. By the way Diners are recruited by producers to “try a new restaurant”. Diners must sign the usual TV-related non-disclosure agreements. Diners do not pay for dinner; on the contrary, each diner receives $50 for their evening.[citation needed]Â
12 wannabe chefs,, all ordinary people, some with chef and restaurant experience, some with no experience at all and some that should have stayed at home in my opinion. They have to go through hell, burnt, cut, abused, screamed at, degraded and insulted to be the last chef standing (all pretty standard to us profesionals) to claim the prize of owning his or her own million-dollar restaurant, as it was for season 1 winner Michael Wray. Whats he doing now, read on. The prize for season 2 was to be the coveted title of Executive Chef of a luxurious fine-dining restaurant at the brand-new Red Rock Casino Resort and Spa in Las Vegas. In addition, the winner will be eligible to receive a financial interest in the restaurant and assist in its design. Season 2 winner, I will not reveal as some of us viewers over here in Australia havent yet seen the final. By the way it’s on the LifeStyle Food channel on pay tv in Australia. The first season is also now showing on free to air tv, so get on and catch up with the hells kitchen saga.
This season 3 the winner will be granted with the coveted title of Head Chef of a new fine Italian restaurant at the Green Valley Ranch Resort and Spa in Las Vegas, as well as $250,000.
For this series the 12 would be restaurateurs are actually chefs of some kind (which does amaze me after reading some of the latest reports from the first episode just started in the US). I think that is a good move from the producers. How can anybody deserve or even be capable of learning to run a kitchen let alone a restaurant, a ‘million dollar restaurant’ I add even if Chef Gordon Ramsay took them under his tuition for 10 weeks filming.
Want a chance to stand the heat in the kitchen and face up with the man Gordon Himself? Well give it ago http://www.fox.com/hellskitchen/casting.htm Hells Kitchen has kick-started the culinary careers for previous winners. Season 2 champion is currently senior chef at the Terra Rossa restaurant in Las Vegas, and season 1 winner Michael Wray is head chef at Tatou, a restaurant and supper club in Los Angeles.
 Do you think you have what it takes to be the next superstar chef? Do you think you can deal with Chef Gordon Ramsay? Are you willing to be burnt, cut, abused, screamed at, degraded and insulted? Then you may have what it takes to be the winner of Hell’s Kitchen. The Chef Gordon Ramsay run smash hit reality TV series Hell’s Kitchen is coming back for another season and they’re looking for the next set of Hell’s Kitchen hopefuls. Do you have what it takes? I personally would relish the chance to jump into the fire with Gordon Ramsay, maybe I should apply for a green card. A chance to work that close to the kick ass chef, bring it on Chef Gordon Ramsay, but that’s just me. Maybe you think you can do better? Maybe you think you can be the next Hell’s Kitchen superstar chef. Well the maybe you should hit a Hell’s Kitchen casting call and prove it! Hell’s Kitchen is looking for new contestants and if you think you have the skills to stand apart from the others and the balls to stand up to Gordon Ramsay, give it a shot and visit: http://www.fox.com/hellskitchen/casting.htm
Amuse bouche, Amuse-gueule, Appetizer..
June 7, 2007
Amuse bouche, amuse-gueule, appetizer, call it what you want. The question is do we really need to offer these little bite sized morsels of food at the beginning of a meal or is it overrated?
Firstly let us explain what an amuse bouche, amuse-gueule is.
An amuse bouche or amuse-gueule translated from the French word that means amusement for the mouth or gob, to use the slang word. In the restaurant world these beautifully created tiny plates of samplings are presented to the diner before they actually get to order from the menu. It is an offer from the chef and supposed to stimulate the taste buds.
Often found in the very best eateries in the world among many Michelin rated restaurants. It is a chance for the chef to show off a new combination of flavours as it does not need to be anything specific. From the chef’s point of view it is a welcoming gift to the diner appreciating his patronage.
On the other side the customer who really doesn’t expect to receive this gift, especially if they are new to the fine dinning arena, could either be offended or excited. In my experience with the amuse bouche thing it was often the case that it was a pain to serve as it really does become another dish on the menu or two dishes as was the case in Germany in the 2 Michelin star restaurant The wald & Schloss Hotel. First a cold one followed by a hot one, you may think that’s a bit too over the top, that’s your choice. For me it was an opportunity to see many creations.
The disappointing aspect is that some customers really don’t appreciate what it is that they are receiving. Also you regularly would have the waiter return with the amuse bouche saying that the customer doesn’t like your offer and would like something else. Don’t forget that this is only an offer from the chef, it is not for you to choose what you want.
Enjoy some good reading and pictures about this subject with
Amuse-Bouche: Little Bites That Delight Before the Meal Begins
The Appetizer Atlas: A World of Small Bites
Abalone
May 23, 2007
ABALONE; Abalone are a species of shellfish (a mollusc) other mollusca are snails, clams, squid, cuttlefish and octopus are to name a few.Abalone have a rich colored inside of the shell often called ear-shell because of it’s shape, or the more common name to us as “paua shell” in New Zealand. The meat of the Abalone is considered a delicacy. Abalone are mostly found in cold waters of New Zealand, South Africa & Australia, also China, Taiwan, Japan & Chili. Green lip & black lip are found around our shores, from mid NSW down & around to WA. The Abalone is very versatile in that the shell, mother-of-pearl is also widely used in jewelery.
The harvesting of the Abalone is very protected hence the cost of the product. Very strong laws are in place to protect the species. So do check for the season dates.If you are lucky enough to get the mollusc at a good price, two to three times the cost of eye fillet then you will need toprepare the Abalone as follows. Remove the meat from the shell with a small knife cutting along the shell & releasing the muscle. Lay the Abalone down, trim off the intestines & the frilly skirt, then brush away the dark coating from the base to reveal the white flesh. This white flesh is what you can eat and needs to be cut thin and against the grain, it is often butterfly cut. Some say to pound the meat with a mallet to tenderize it but I’m not so sure about that. The abalone meat is best cooked quickly in a hot pan for a few seconds just like you would for scallops, although you can gently simmer for a lot longer until it becomes tender.
It is also available in the can or dried. Dried will require four hours soaking. The canned product is already cooked & can be sliced and used directly, also the juice from the tin can also be used.
April 23, 2007
The Learning Centre is all about helping you to understand some knowledge of the professional kitchen. Menu terminology, basic food preparation, links to helpful sites etc.
Words on the menu April 07;
Salpicon, this is any number of ingredients which are bound in a sauce. For example we have a salpicon of tomato, green onion, avocado & capsicum, these are bound together in a lemon butter sauce.
