Hello everyone and Happy Holidays to all my readers. I know I haven't been updating about my adventures through the culinary world in a while and I am here to tell you that I am STILL updating the website.
My reasons why I haven't been writing as much was because I am trying to find regular employment for after college but with the economy right now its really difficult to find a place with regular hours. I am still cooking, but a lot of them are small parties with temporary work and I do need money to move out of my parents house to continue the Brony Chef Project and to gain more experience to tell my adventures of the culinary world.
Although, I do want tell you that in 2013; There will be more updates and new adventures into my world of a chef and as a writer. It wont be easy, but I am determined to excel in the culinary world and in this website.
I just wanted to give my readers a holiday greeting and to assure you that 2013 would be a year of new discoveries and a year of adventure.
Tuesday, December 25, 2012
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Friday, November 30, 2012
The Power of Stages
A lot of people think that just because you have a paying job, means that you are progressing. True, its nice to have money and it is necessary in world of today, but recently I discovered that in order to get a head, you must learn from others.
There is a certain practice that culinary students used to do but it is not as popular today. The Stage is when a cook or a chef would work in a resturant for a day to learn how to cook a certain item or a number of certain items. This practice could also be used as a "working interview" to see if you could handle the pressure of various orders or how you create hollindaise sauce without breaking it. The reason why this practice is not popular today is because most of the time, you work with no pay. (I would like to note that there are some places do have paid stages.) Although, the big plus size with stages is that you gain more experience, learn more about how the certain mechanics of how the restaurant works, and make various connections with chefs to find more job opportunities.
Now im not saying that you should just only do stages for free for the rest of your life or use this method to use for income. Its a learning opertunity and a chance to make connections with other big time chefs. You might say, it continueing culinary education in the most unconventional way. True, its a tough upbringing and you sacrifice full-time employment but it does bring the upbringing of many great chefs and future culinary stars.
For the past month or so, I have become a freelance cook, going to small resturants, catering companies, and other fields of the culinary world to gain experience in my field. Its going to be a long journey for me to become the chef I always envisioned and the path im taking right now is the one less explored. Yet, I believe at the end of this road, I see the promise of greatness to those who work hard and prosper for what they do.
There is a certain practice that culinary students used to do but it is not as popular today. The Stage is when a cook or a chef would work in a resturant for a day to learn how to cook a certain item or a number of certain items. This practice could also be used as a "working interview" to see if you could handle the pressure of various orders or how you create hollindaise sauce without breaking it. The reason why this practice is not popular today is because most of the time, you work with no pay. (I would like to note that there are some places do have paid stages.) Although, the big plus size with stages is that you gain more experience, learn more about how the certain mechanics of how the restaurant works, and make various connections with chefs to find more job opportunities.
Now im not saying that you should just only do stages for free for the rest of your life or use this method to use for income. Its a learning opertunity and a chance to make connections with other big time chefs. You might say, it continueing culinary education in the most unconventional way. True, its a tough upbringing and you sacrifice full-time employment but it does bring the upbringing of many great chefs and future culinary stars.
For the past month or so, I have become a freelance cook, going to small resturants, catering companies, and other fields of the culinary world to gain experience in my field. Its going to be a long journey for me to become the chef I always envisioned and the path im taking right now is the one less explored. Yet, I believe at the end of this road, I see the promise of greatness to those who work hard and prosper for what they do.
Saturday, November 10, 2012
Near the End of my Training
As of Tuesday, November 6th, 2012, I have finished my last class required to graduate. (I am still in another class but that is for another post.) As I near the end of my culinary training, I wonder how I progressed over the past two years. I remember all of the challanges, homework, tiring night classes and the trials to get to where I am today. I can still take some classes in the future and maybe learn a new techniqe or two, but I feel as though I have completed my trials to move forward and to take the next step of my journey.
The real world can be as cold as the frozen november air, but I will be ready for any challange that is thrown at me and I will peservere.
I havent really been writing lately since I have been finishing up my study's and working on the Brony Chef Project. Although, I really start to become a little bit more diverse with my interests and I start to see the world through a new perspecitive. I started to see the startings of a new revolution on the horizon. It may not be as glorius as other revelutions in the past but I belive that with the social media and the modern idea of a changing world, there can be and will be a brighter tomorrow. I dont really mean to be mellow dramatic, but it's simplily my perspective of what is happening right now in the world.
As for the R.O.C, we recently had a meeting about how the R.O.C can evolve into more of a community. There were new ideas with focus about how we can recruit more members into the R.O.C and how we can improve the resturant industry. As the discusstion and ideas were exchanged, I realized that people can be caring about a cause and people can unite to change the world. So to all my readers from here and the Brony Chef Project, I would like to ask to join in our community and make the world a better place not only to resturant workers, but to anyone who wants to change the world for the better. Here is the link: http://rocunited.org/
As for my future, its still unknown to me; but I can assure you, that the world would be a better place for people who has the passion and determination to move forward.
The real world can be as cold as the frozen november air, but I will be ready for any challange that is thrown at me and I will peservere.
I havent really been writing lately since I have been finishing up my study's and working on the Brony Chef Project. Although, I really start to become a little bit more diverse with my interests and I start to see the world through a new perspecitive. I started to see the startings of a new revolution on the horizon. It may not be as glorius as other revelutions in the past but I belive that with the social media and the modern idea of a changing world, there can be and will be a brighter tomorrow. I dont really mean to be mellow dramatic, but it's simplily my perspective of what is happening right now in the world.
As for the R.O.C, we recently had a meeting about how the R.O.C can evolve into more of a community. There were new ideas with focus about how we can recruit more members into the R.O.C and how we can improve the resturant industry. As the discusstion and ideas were exchanged, I realized that people can be caring about a cause and people can unite to change the world. So to all my readers from here and the Brony Chef Project, I would like to ask to join in our community and make the world a better place not only to resturant workers, but to anyone who wants to change the world for the better. Here is the link: http://rocunited.org/
As for my future, its still unknown to me; but I can assure you, that the world would be a better place for people who has the passion and determination to move forward.
Monday, October 15, 2012
The Ethic's of Eating
Do you always know what you put in your mouth is morally right? Are you helping the world bybuying ethnically,organic produce at high prices while they rot every minute its sits on the counter? These are questions that a lot of foodies and regular citizens ask constantly to make sure that its ok to eat. There have been studies made by economists, ecologists and university students to prove there point for what is a more ethical and practical solution. But, what about the general public who shop at supermarkets or the dinners who eat out all the time? Are they aware of the environmental, economical and ethical decisions that companies make everyday to ensure that they stay successful?
I just want to say that I was NOT paid by a big corporation to squash the competition or by local farmers to expose the evils of fat cat capitalists. This is simply my own analysis of the environmental, ecological, and ethical view points of what we eat and the practices of producing that product. If you have any objections of what I said here, I will be happy to read your comments below.
Lets look at the environmental side of organic products. Its true that USDA organic products must be grown in an environment that is chemical and hormone free environment, but what about the other factors involve in growing that product? Through out human history, we see what certain factors such as disease, whether, and infestations destroy crops. When we developed the advanced technology and chemicals to preserve our food, we prevent crops from getting destroyed and bring in a higher yield of food.
Yet at the same time, the chemicals can effect our own human health and our planet earth. So if you think about, organic products can be more healthier for you in terms of eliminating the chemicals, but it is more prone to disease that can make us sick and gives out less yield. So buying organic products can be good for the overall environment, but at the same time, can devastate our own bodies and rot to quickly. Its a bit of a dark thought, but these decisions does affect our own environment on a small or large scale.
As for the economical side of the spectrum, its a good idea to invest in local businesses and I completely support localism. Although, you have to also look at where the money is going to once you make the purchase. Is it going to the business to improve and grow or is it being invested in the owners pocket, buying illegal purchases or scamming the staff of their paycheck. IM not saying that all local business owners are buying drugs or other black market goods, but there are a few that might be a little sketchy. Its all about trust and the quality of the product. If the business has a good product and good service in a safe enviroment, then it's the best choice.
Its also o.k to shop at big supermarkets too. I say that because supermarkets used to be small businesses at one point and they grew to that magnitude because they were successful. Athough, we also have to take in effect that big businesses are dangerous not only to local businesses but to the overall economy.
If the big corporations take control of the market, then economic diversity would be destroyed and there would be only one company running the country's economy. If you think about, there has to be somewhat of a balance between how often we shop locally and with other providers.
In term's of the ethical spectrum, there would always be problems on both sides. One side says that big companies are not treating their employees the right, while the other side claims that local business is too loose with ethical training. In short, the best thing for both sides to do is simply teach the aspects of right and wrong. You wouldn't steal out of your own cash register from your own business for your own pleasure or to get out of debt, would you? Unfortunately, people sometimes cant tell right from wrong but that is what makes us human. Its the fact that we learn from right and wrong. We don't need advanced classes in ethics to tell you that. All you need to do is look in the other persons shoes and lead by example.
Again, as said before, this is only my viewpoint of the situation we are all in and I wrote this to ask the big question, "Which side is better for the over all health of our world?" I ask this question, because as a food writer, chef and culinary student, I must know what is ahead of me.
I just want to say that I was NOT paid by a big corporation to squash the competition or by local farmers to expose the evils of fat cat capitalists. This is simply my own analysis of the environmental, ecological, and ethical view points of what we eat and the practices of producing that product. If you have any objections of what I said here, I will be happy to read your comments below.
Lets look at the environmental side of organic products. Its true that USDA organic products must be grown in an environment that is chemical and hormone free environment, but what about the other factors involve in growing that product? Through out human history, we see what certain factors such as disease, whether, and infestations destroy crops. When we developed the advanced technology and chemicals to preserve our food, we prevent crops from getting destroyed and bring in a higher yield of food.
Yet at the same time, the chemicals can effect our own human health and our planet earth. So if you think about, organic products can be more healthier for you in terms of eliminating the chemicals, but it is more prone to disease that can make us sick and gives out less yield. So buying organic products can be good for the overall environment, but at the same time, can devastate our own bodies and rot to quickly. Its a bit of a dark thought, but these decisions does affect our own environment on a small or large scale.
As for the economical side of the spectrum, its a good idea to invest in local businesses and I completely support localism. Although, you have to also look at where the money is going to once you make the purchase. Is it going to the business to improve and grow or is it being invested in the owners pocket, buying illegal purchases or scamming the staff of their paycheck. IM not saying that all local business owners are buying drugs or other black market goods, but there are a few that might be a little sketchy. Its all about trust and the quality of the product. If the business has a good product and good service in a safe enviroment, then it's the best choice.
Its also o.k to shop at big supermarkets too. I say that because supermarkets used to be small businesses at one point and they grew to that magnitude because they were successful. Athough, we also have to take in effect that big businesses are dangerous not only to local businesses but to the overall economy.
If the big corporations take control of the market, then economic diversity would be destroyed and there would be only one company running the country's economy. If you think about, there has to be somewhat of a balance between how often we shop locally and with other providers.
In term's of the ethical spectrum, there would always be problems on both sides. One side says that big companies are not treating their employees the right, while the other side claims that local business is too loose with ethical training. In short, the best thing for both sides to do is simply teach the aspects of right and wrong. You wouldn't steal out of your own cash register from your own business for your own pleasure or to get out of debt, would you? Unfortunately, people sometimes cant tell right from wrong but that is what makes us human. Its the fact that we learn from right and wrong. We don't need advanced classes in ethics to tell you that. All you need to do is look in the other persons shoes and lead by example.
Again, as said before, this is only my viewpoint of the situation we are all in and I wrote this to ask the big question, "Which side is better for the over all health of our world?" I ask this question, because as a food writer, chef and culinary student, I must know what is ahead of me.
Friday, October 12, 2012
Changes and Revolution
For the past few months, I started to see change and a theme to those changes. When I started college right after my high school graduation, I thought I was going through a traditional college experience. I thought I would go through my classes on time, meet other students my age and go through life from nine-to-five. Of course, I was wrong.
But just because I did not follow the plan for the average college student doesn't mean I failed. It means I have discovered more about myself as a chef, writer and as a human being. I truly felt what it means to pursue my dreams and to make the world a better place. I have survived trials that others would give up on and persevered on my own victories and losses. Im not saying that my experience was horrible one, but it did push my limits and gave me a new appreciation of the culinary arts.
As I near the end of my culinary education, I started to see a new future where a revolution of food and humanity began to reveal itself. I started to understand that the world is ever-changing and I should start to change my thinking of the real world.
I started to study about the history of revolutions throughout the world and how it changed the world around them. There seems to be a key element to any revolution through out history and that is a unity of people and the knowledge to understand what needs to be changed. I started at the R.O.C to look for work, but then I started to be part of a revolution of workers rights or at least a movement of change and innovation. There was a bit of a spark that lit inside of me when I started my first action against Capital Grill, that there is more to food than just running a restaurant or getting a show on food network. It is about the people who eat, cook, and to enjoy life to the last bite.
I wanted to write this post because I believe that I'm going through a time where I began my own "revolution of knowledge" and to be more determined to improve this website, the Brony Chef Project and my understanding of the world around me. Im also going to be writing and reading more to improve this website. You might say that this is a promise to anyone who reads this as that I, Kyle Hedlund will progress as a chef, food writer and as a modern day Renascence man.
But just because I did not follow the plan for the average college student doesn't mean I failed. It means I have discovered more about myself as a chef, writer and as a human being. I truly felt what it means to pursue my dreams and to make the world a better place. I have survived trials that others would give up on and persevered on my own victories and losses. Im not saying that my experience was horrible one, but it did push my limits and gave me a new appreciation of the culinary arts.
As I near the end of my culinary education, I started to see a new future where a revolution of food and humanity began to reveal itself. I started to understand that the world is ever-changing and I should start to change my thinking of the real world.
I started to study about the history of revolutions throughout the world and how it changed the world around them. There seems to be a key element to any revolution through out history and that is a unity of people and the knowledge to understand what needs to be changed. I started at the R.O.C to look for work, but then I started to be part of a revolution of workers rights or at least a movement of change and innovation. There was a bit of a spark that lit inside of me when I started my first action against Capital Grill, that there is more to food than just running a restaurant or getting a show on food network. It is about the people who eat, cook, and to enjoy life to the last bite.
I wanted to write this post because I believe that I'm going through a time where I began my own "revolution of knowledge" and to be more determined to improve this website, the Brony Chef Project and my understanding of the world around me. Im also going to be writing and reading more to improve this website. You might say that this is a promise to anyone who reads this as that I, Kyle Hedlund will progress as a chef, food writer and as a modern day Renascence man.
Thursday, October 11, 2012
A New Website
For the past few days, I have been posting recipes on this website to try out this new project of mine. Although the truth is that this was more of an experiment on how to gain more veiws on this website. I thought it would benefit the website but Im starting to think that im posting something thats not really related to what I want to write on here. I want to focus more on the literary side of the culinary world and share my stories of my journey to becoming a chef and food writer.
With that in mind, I decided to move the project to a new website. I am still working on the project, but I just want to keep it separate so everyone can enjoy this site for my food writing and other experiences on this site while the others enjoy the project on the other. I will remove the original 3 recipies posted on here and move it to the new website and the future material will now go to the official Brony Chef Project website for anyone who wants to checkout.
I will post the link below and I will post more about the culinary side and the literary side of my life on this site. Thank you for understanding.
http://bronychefproject.blogspot.com/
With that in mind, I decided to move the project to a new website. I am still working on the project, but I just want to keep it separate so everyone can enjoy this site for my food writing and other experiences on this site while the others enjoy the project on the other. I will remove the original 3 recipies posted on here and move it to the new website and the future material will now go to the official Brony Chef Project website for anyone who wants to checkout.
I will post the link below and I will post more about the culinary side and the literary side of my life on this site. Thank you for understanding.
http://bronychefproject.blogspot.com/
Monday, September 17, 2012
Monday Morning Coffee #3: Trends and a Big Announcement
This week, I want to try something a little different with the Monday Morning Coffee and try a somewhat different subject. Dont worry, its still food related but it is related to my big cookbook project.
When people think of trends in the food world, they think of the newest or most modern food styles. Yet some wonder why how the trends of small tasting plates and fusion cuisine came to be. Although a lot of trends does depend on the demand of the people who eat out for entertainment. Whether the group is big or small, everyone has a voice when it comes to the next big thing in dinning. Whole websites are deticated to new food fads and the legacy that it leaves behind.
The internet has been a big driving force for these new trends with social media sites that gives anyone the power to become a critic or "an amature culinary professtional." Although the internet has made some trends possible, it is also unstable. If you have the power to control what is the best and what is the worst, would you pick the best resturant based on the quality or because your favorite that treats you and brown nose to get a better score? If you think about it, a lot of people over the internet only write or vlog on only a specific chain or spcific resturant because they are somewhat close minded of what other places are like or just being paid to think of other resturants as inferior and their client as superior.
Im not saying that everyone who blogs only focus on that particular place all the time, but im not denying the fact that they are other people who do not move their decition just because they dont want their favorite place to be torn down. My point is that yes, some people such as chefs, writers and other people alike can bring a new food trend up but there are people out there that only say good or bad things on a specific place only because of personal reasoning. So when a new food trend apears, think about why it is a trend and how it can move food culture forward or petncialy move it backwards due to favortism.
And it is time for the big announcement you have been waiting for. Over the past few weeks, I have been giving you clues to what the new cookbook project might be and now it is time to reaveal what the topic is. The topic for my cookbook project is the first ever brony cookbook. If you dont know what bronies are, here is a little video expaining the new trend. (Please whatch the video first before continue reading on, it would make a lot more sense afterwords)
Now true, this is somewhat of a new concept and not a lot people understand it but it is really fun and I can tell from experience that its more than just the show. The fan base behind the ponies is what makes this trend great and its not stereotypically loney guys with no lives. There are tons of artists, muscians and writers alike who usher in this new cultural phonamonan of what I like to call an "E-Rennicance." It is a new age of art, music and the idea that gender identity cannot be stationary of what we see on the T.V or computer screen.
You might be asking, "how is this related to your cookbook project?" The truth I want to make a cookbook not only to share recipies representing the charactures, but I also want to make my mark on this community as one of the first "brony chefs." True, they are some bronies who already cook and can do it well but I want to show that a chef can be part of this "somewhat" new trend. Plus, this is a very fun project I always want to do in my spare time and to share of what I have to offer to the food world and the brony community. Of course, im going have to keep going with this project before this new trend is gone forever.
Im also makeing a website to go with this. Its not up yet but it will be up soon for everyone to enjoy.
That is all the news I want to share for today and feel free to ask me questions on facebook or on the comments below about the cookbook or any other questions about my current status as a chef/foodwriter. For now I bid you all a-do.
When people think of trends in the food world, they think of the newest or most modern food styles. Yet some wonder why how the trends of small tasting plates and fusion cuisine came to be. Although a lot of trends does depend on the demand of the people who eat out for entertainment. Whether the group is big or small, everyone has a voice when it comes to the next big thing in dinning. Whole websites are deticated to new food fads and the legacy that it leaves behind.
The internet has been a big driving force for these new trends with social media sites that gives anyone the power to become a critic or "an amature culinary professtional." Although the internet has made some trends possible, it is also unstable. If you have the power to control what is the best and what is the worst, would you pick the best resturant based on the quality or because your favorite that treats you and brown nose to get a better score? If you think about it, a lot of people over the internet only write or vlog on only a specific chain or spcific resturant because they are somewhat close minded of what other places are like or just being paid to think of other resturants as inferior and their client as superior.
Im not saying that everyone who blogs only focus on that particular place all the time, but im not denying the fact that they are other people who do not move their decition just because they dont want their favorite place to be torn down. My point is that yes, some people such as chefs, writers and other people alike can bring a new food trend up but there are people out there that only say good or bad things on a specific place only because of personal reasoning. So when a new food trend apears, think about why it is a trend and how it can move food culture forward or petncialy move it backwards due to favortism.
And it is time for the big announcement you have been waiting for. Over the past few weeks, I have been giving you clues to what the new cookbook project might be and now it is time to reaveal what the topic is. The topic for my cookbook project is the first ever brony cookbook. If you dont know what bronies are, here is a little video expaining the new trend. (Please whatch the video first before continue reading on, it would make a lot more sense afterwords)
Now true, this is somewhat of a new concept and not a lot people understand it but it is really fun and I can tell from experience that its more than just the show. The fan base behind the ponies is what makes this trend great and its not stereotypically loney guys with no lives. There are tons of artists, muscians and writers alike who usher in this new cultural phonamonan of what I like to call an "E-Rennicance." It is a new age of art, music and the idea that gender identity cannot be stationary of what we see on the T.V or computer screen.
You might be asking, "how is this related to your cookbook project?" The truth I want to make a cookbook not only to share recipies representing the charactures, but I also want to make my mark on this community as one of the first "brony chefs." True, they are some bronies who already cook and can do it well but I want to show that a chef can be part of this "somewhat" new trend. Plus, this is a very fun project I always want to do in my spare time and to share of what I have to offer to the food world and the brony community. Of course, im going have to keep going with this project before this new trend is gone forever.
Im also makeing a website to go with this. Its not up yet but it will be up soon for everyone to enjoy.
That is all the news I want to share for today and feel free to ask me questions on facebook or on the comments below about the cookbook or any other questions about my current status as a chef/foodwriter. For now I bid you all a-do.
Monday, September 10, 2012
Monday Morning Coffee #2: Critics
The famous saying "everyone is a critic" is a saying that has been said for any type of cultural art form, including the restaurant business. Although, what does it truly take to become a restaurant critic? A recent article from Bon Appetite Magazine featured an article of a interesting lunch from acclaimed critics Pete Well's and Frank Bruni from the New York Times. Chef Adam Saches tells his story of cooking for the two important critics.
Adam's experience was one of fear and understanding the mind of the critic. The lunch was planned out, yet somewhat unexpected of how the two writers react. The menu was made mostly for them but tries to be subtle of the whole ordeal by being creative of what he had and what the farmers market was selling that day. Adams tirelessly planed out, prepare and served from the wondrous and the unusual of Pork-belly tarte Tatin, fried pork ear salad and zabaglione ice cream. Although, Adam was expecting to triumph over the challenge of satisfying the critic but was not prepared to see what the mind of the critic would reveal to the chef.
As soon as the critics take the first bites, they appraised Adam with achieving the flavors so perfectly and gave him advice of the size and how he can improve the Tatin. As the lunch went on, Adam suddenly realized that critics are not just people who say's "This is bad" or "This is really good." They carefully evaluate of how the tartin was to be served, the presentation of the salad and the whole meal experience.
The point of this story is that even though a critics words can attract or repel guests from coming back, the actual critics are people who are somewhat the same for you and me, but just a little more obsessive of what is on the plate. If you truly think about it, critics are some of the most obsessive people of the culinary world. They look at detail in the ingredients, the presentation of the restaurant and the food, the hospitality of the front-of-the-house staff and many other little details of the experience. A critics job is to not really judge the eatery highly or harshly for the public eye to see. They're job is to inform the general public of what the restaurant's true identity and how it can better it's self. True, the ideas of critics change and restaurants do change with the owners or the decision of the owners, but the words of a critic would always be eternal to the chef. Those words would be an opportunity to better the business or to improve one selfs true potential to reach culinary excellence.
If you wish to see more detail of this story, grab a copy of Bon Appetit, September 2012 issue and give your own opinion.
Before I say a-do I want to give one more final clue of what the cookbook is. I want to share what the topic is but none made any guesses yet and I cant give out clues forever. So here is the last clue. The artists known as the Living tombstone, Mic the microphone and Mando pony based their music for this fan base. I will provide a link to an example video of one of the artists below and make your guess before I reaveal. I will reveal the topic on the next post or if someone makes the right guess.
http://www.youtube.com/watch?v=xPfMb50dsOk
Adam's experience was one of fear and understanding the mind of the critic. The lunch was planned out, yet somewhat unexpected of how the two writers react. The menu was made mostly for them but tries to be subtle of the whole ordeal by being creative of what he had and what the farmers market was selling that day. Adams tirelessly planed out, prepare and served from the wondrous and the unusual of Pork-belly tarte Tatin, fried pork ear salad and zabaglione ice cream. Although, Adam was expecting to triumph over the challenge of satisfying the critic but was not prepared to see what the mind of the critic would reveal to the chef.
As soon as the critics take the first bites, they appraised Adam with achieving the flavors so perfectly and gave him advice of the size and how he can improve the Tatin. As the lunch went on, Adam suddenly realized that critics are not just people who say's "This is bad" or "This is really good." They carefully evaluate of how the tartin was to be served, the presentation of the salad and the whole meal experience.
The point of this story is that even though a critics words can attract or repel guests from coming back, the actual critics are people who are somewhat the same for you and me, but just a little more obsessive of what is on the plate. If you truly think about it, critics are some of the most obsessive people of the culinary world. They look at detail in the ingredients, the presentation of the restaurant and the food, the hospitality of the front-of-the-house staff and many other little details of the experience. A critics job is to not really judge the eatery highly or harshly for the public eye to see. They're job is to inform the general public of what the restaurant's true identity and how it can better it's self. True, the ideas of critics change and restaurants do change with the owners or the decision of the owners, but the words of a critic would always be eternal to the chef. Those words would be an opportunity to better the business or to improve one selfs true potential to reach culinary excellence.
If you wish to see more detail of this story, grab a copy of Bon Appetit, September 2012 issue and give your own opinion.
Before I say a-do I want to give one more final clue of what the cookbook is. I want to share what the topic is but none made any guesses yet and I cant give out clues forever. So here is the last clue. The artists known as the Living tombstone, Mic the microphone and Mando pony based their music for this fan base. I will provide a link to an example video of one of the artists below and make your guess before I reaveal. I will reveal the topic on the next post or if someone makes the right guess.
http://www.youtube.com/watch?v=xPfMb50dsOk
Monday, September 3, 2012
Monday Morning Coffee #1: Charlie Trotter
This is some what a new experiment for me to be more involved with my writing. Every Monday morning, I will write about the current trends and happenings of the culinary world. You might say, i'm somewhat of a journalist of what is happening and sharing my views and perspectives to my fellow readers.
The first story I want to share first is the story of Charlie Trotters retirement. For those who don't know who Charlie Trotter is, he is one of the greatest chefs in Chicago. His restaurant named "Charlie Trotters" was one of the most prestigious and most high end restaurant in the Windy City. He had been a chef for 25 years and has seen the good, bad and ugly of his luxurious eatery on W. Armitage ave.
Personally, I have never really been to Charlie Trotters, but I have heard stories from friends, cooks, chefs, and the recent newspaper articles back in august. I always admire his creativity, his innovation and his tenacity to become the best of the best. Although, when I read the series of stories in the Chicago Tribune, I realized he was just like any other chef from the twentieth century. He was tough, passionate and very intense with his staff. Some might say he was too stressful to work with, but if you really think about it; a lot of chefs are always intense in one reality or another. Chefs are always intense in terms of the dangers of fire, ice, blades and disease are constant in minds of the culinary professional. It was always stressful feeding hundreds or thousands of people at the same place everyday and keep going without anyone getting hurt or sick from the profession. Some say that this type of stress can cause worker abuse, failing business or perhaps even madness. Yet, if that stress can be channeled correctly, he/she can raise the bar and succeed in revolutionizing the food world and brings ones self to new heights.
For me, the story of Charlie Trotter reflects of how intense chefs can truly create and progress to a brighter future and how I can move forward.
That concludes the first MMC (Monday Morning Coffee) of this website. If you have any sort of criticism regarding my writing or style of writing, please leave a comment below. I will also give you the fourth clue to my cookbook/website. (I already left the third clue on Facebook.) The fourth clue is that the celebrities Anthony Bourdain, Andrew W.K and the airline Jet Blue follow this trend with praise. If you have a guess to what the theme is please leave a comment below or on Facebook.
For now, have a Happy Labor Day and I bid you a-do.
The first story I want to share first is the story of Charlie Trotters retirement. For those who don't know who Charlie Trotter is, he is one of the greatest chefs in Chicago. His restaurant named "Charlie Trotters" was one of the most prestigious and most high end restaurant in the Windy City. He had been a chef for 25 years and has seen the good, bad and ugly of his luxurious eatery on W. Armitage ave.
Personally, I have never really been to Charlie Trotters, but I have heard stories from friends, cooks, chefs, and the recent newspaper articles back in august. I always admire his creativity, his innovation and his tenacity to become the best of the best. Although, when I read the series of stories in the Chicago Tribune, I realized he was just like any other chef from the twentieth century. He was tough, passionate and very intense with his staff. Some might say he was too stressful to work with, but if you really think about it; a lot of chefs are always intense in one reality or another. Chefs are always intense in terms of the dangers of fire, ice, blades and disease are constant in minds of the culinary professional. It was always stressful feeding hundreds or thousands of people at the same place everyday and keep going without anyone getting hurt or sick from the profession. Some say that this type of stress can cause worker abuse, failing business or perhaps even madness. Yet, if that stress can be channeled correctly, he/she can raise the bar and succeed in revolutionizing the food world and brings ones self to new heights.
For me, the story of Charlie Trotter reflects of how intense chefs can truly create and progress to a brighter future and how I can move forward.
That concludes the first MMC (Monday Morning Coffee) of this website. If you have any sort of criticism regarding my writing or style of writing, please leave a comment below. I will also give you the fourth clue to my cookbook/website. (I already left the third clue on Facebook.) The fourth clue is that the celebrities Anthony Bourdain, Andrew W.K and the airline Jet Blue follow this trend with praise. If you have a guess to what the theme is please leave a comment below or on Facebook.
For now, have a Happy Labor Day and I bid you a-do.
Tuesday, August 28, 2012
A New Approach
As many of you know, I post blog entries to educate and entertain other people about the culinary world and my journey to become a chef/food writer.
Although, I haven't really got enough views on my website that I wanted. So I deiced to make a Facebook account to get more readers. I do also want to tell you that I did reveal my true identity on Facebook but I will still keep the identity of others under wraps to protect their identities. Although i'm not really making this account to show-off or to post updates like "oh...I bought new shoes today." I want to make posts to share my experiences as a culinarian, a writer and as a modern day renaissance man. I want people to know that the culinary position and that the culinary world is a wondrous place to move forward with not only individual life's but with society all together. It sounds a little heavy but I want to get the point across with what I want to share over with Facebook and my website all together.
Other than that, I do want to tell you about an update with my cookbook. I realized that we live in an age of advanced technology and a lot of people can get a lot of information very quickly. If I only deiced to publish the cookbook ,the old fashion way, then the trend based on the cookbook would be over and no one would use it. So after a lot of decision making, I deiced to make a website for the book. It is still in the planing stage but I think it could be something a lot of people would enjoy. I know its practically giving the recipes away but I want to share my vision of what make cooking and eating a wondrous experience. Besides, I'm not doing this for the money: Im doing this to share my creativity and my passion for cooking.
With that in mind, I am going to give you the second clue to my cookbook idea. The first clue in the last post was that this was based on an internet fad. The second clue is that this fad is based on a TV show. So if you have a guess about what the cookbook/recipe website might be? Please leave a comment on this web sight or on Facebook. For anyone who got it right, I will put your name in the special thanks page of the book.
Before I say a-do. I must reveal my real name. My real name is Kyle Hedlund and Im on Facebook. So feel free to find me and friend me on Facebook. For now I bid all of you a-do.
Although, I haven't really got enough views on my website that I wanted. So I deiced to make a Facebook account to get more readers. I do also want to tell you that I did reveal my true identity on Facebook but I will still keep the identity of others under wraps to protect their identities. Although i'm not really making this account to show-off or to post updates like "oh...I bought new shoes today." I want to make posts to share my experiences as a culinarian, a writer and as a modern day renaissance man. I want people to know that the culinary position and that the culinary world is a wondrous place to move forward with not only individual life's but with society all together. It sounds a little heavy but I want to get the point across with what I want to share over with Facebook and my website all together.
Other than that, I do want to tell you about an update with my cookbook. I realized that we live in an age of advanced technology and a lot of people can get a lot of information very quickly. If I only deiced to publish the cookbook ,the old fashion way, then the trend based on the cookbook would be over and no one would use it. So after a lot of decision making, I deiced to make a website for the book. It is still in the planing stage but I think it could be something a lot of people would enjoy. I know its practically giving the recipes away but I want to share my vision of what make cooking and eating a wondrous experience. Besides, I'm not doing this for the money: Im doing this to share my creativity and my passion for cooking.
With that in mind, I am going to give you the second clue to my cookbook idea. The first clue in the last post was that this was based on an internet fad. The second clue is that this fad is based on a TV show. So if you have a guess about what the cookbook/recipe website might be? Please leave a comment on this web sight or on Facebook. For anyone who got it right, I will put your name in the special thanks page of the book.
Before I say a-do. I must reveal my real name. My real name is Kyle Hedlund and Im on Facebook. So feel free to find me and friend me on Facebook. For now I bid all of you a-do.
Friday, August 17, 2012
Volunteering at Uncommon Ground and a Hint from the Cook Book
Last night, I volunteered at a fundraiser for the R.O.C to promote a new exhibit of the restaurant worker movement and how the R.O.C got its start. It was one of those golden opportunity to talk to people about how the restaurant world is changing and how the organization is progressing to a bight future.
Whats also pretty significant about this event was that it was held at the greenest restaurant in America known as uncommon ground. This twenty one year old temple of environmentally friendly dinning was similar to looking into the world of progress in terms of conservation of the earth. The artwork on the walls were done by artists of the area. The walls and floors were made of natural hardwood and brick. The food was bright, colorful, and fresh that seem to burst out with every bite. It was one of those places that made me happy to be a student who someday might work or own a place similar to Uncommon Ground and to innovate my creations towards the future.
For the actual event, I was the one volunteer who helped out with the ticket booth at the door. It was somewhat the first time I handled admissions but I did a good job for the first time. After a while though, I suddenly became more of the public relations representative for the R.O.C and I was quite the character. I talked about the R.O.C, the College and my other adventures into the culinary world. I also discussed culinary literature, help out with the raffle and had a good time with friends and other members of the R.O.C. It was one of those days that I will never forget for a very long time.
As for my other agendas, I don't really have any classes until October so i'm just working at the Zoo for now and continuing my quest to be a chef/food writer. Im also still working on my cook book project and I deiced to let you the readers guess what it is. Every post I will give you a clue to what the cook books theme is. It could be anything but it could be something new. So here is the first clue.
Clue #1: This cookbook is based on a new internet fad that is taking the world by storm.
It could be a meme or some weird joke shared by friends. The possibilities are endless. If you think you know the answer or just want to guess, feel free to comment below.
With that in mind, I bid you a-do and enjoy this amazing weather in Chicago.
Whats also pretty significant about this event was that it was held at the greenest restaurant in America known as uncommon ground. This twenty one year old temple of environmentally friendly dinning was similar to looking into the world of progress in terms of conservation of the earth. The artwork on the walls were done by artists of the area. The walls and floors were made of natural hardwood and brick. The food was bright, colorful, and fresh that seem to burst out with every bite. It was one of those places that made me happy to be a student who someday might work or own a place similar to Uncommon Ground and to innovate my creations towards the future.
For the actual event, I was the one volunteer who helped out with the ticket booth at the door. It was somewhat the first time I handled admissions but I did a good job for the first time. After a while though, I suddenly became more of the public relations representative for the R.O.C and I was quite the character. I talked about the R.O.C, the College and my other adventures into the culinary world. I also discussed culinary literature, help out with the raffle and had a good time with friends and other members of the R.O.C. It was one of those days that I will never forget for a very long time.
As for my other agendas, I don't really have any classes until October so i'm just working at the Zoo for now and continuing my quest to be a chef/food writer. Im also still working on my cook book project and I deiced to let you the readers guess what it is. Every post I will give you a clue to what the cook books theme is. It could be anything but it could be something new. So here is the first clue.
Clue #1: This cookbook is based on a new internet fad that is taking the world by storm.
It could be a meme or some weird joke shared by friends. The possibilities are endless. If you think you know the answer or just want to guess, feel free to comment below.
With that in mind, I bid you a-do and enjoy this amazing weather in Chicago.
Thursday, August 2, 2012
My First Youtube Video
In this post I uploaded my first Youtube video featuring my "Dignity at Darden" theme song.
I do want to note that this song does not reflect off of other businesses associated by this website and the creator of the video. This is strictly used only for the R.O.C and the Dignity at Darden campaign. NO other business, organization (except for the R.O.C), or political group is involved with the video or the song. This is my own creation and I alone have created this song for the campaign and the R.O.C only.
I would also want to note that, yes I did use my real name in this video but it was only used for identity and copy write purposes. Plus, I want to give credit where credit is due. No one else was involved and their identities would be protected behind me.
This song was written for campaign since I played guitar for several years and there hasn't been a song for this campaign yet (until now). I decided to make the song to explain why were fighting this fight and how the R.O.C, the Food Chain Alliance, and the people who are supporting behind us want to change the restaurant business for the better. With that in mind, comment the video, share it with other people and enjoy.
http://www.youtube.com/watch?v=ggHnTHZGh-o&feature=youtube_gdata_player
I do want to note that this song does not reflect off of other businesses associated by this website and the creator of the video. This is strictly used only for the R.O.C and the Dignity at Darden campaign. NO other business, organization (except for the R.O.C), or political group is involved with the video or the song. This is my own creation and I alone have created this song for the campaign and the R.O.C only.
I would also want to note that, yes I did use my real name in this video but it was only used for identity and copy write purposes. Plus, I want to give credit where credit is due. No one else was involved and their identities would be protected behind me.
This song was written for campaign since I played guitar for several years and there hasn't been a song for this campaign yet (until now). I decided to make the song to explain why were fighting this fight and how the R.O.C, the Food Chain Alliance, and the people who are supporting behind us want to change the restaurant business for the better. With that in mind, comment the video, share it with other people and enjoy.
http://www.youtube.com/watch?v=ggHnTHZGh-o&feature=youtube_gdata_player
Thursday, July 26, 2012
The March and a New Project
About 2 nights ago, I participated in another action but this one was different. It was an experience that truly redefine the Dignity at Darden into something bigger.
It started at around 4:30 p.m. There were about 70 people in front of Capital Grill. A lot of them came from other parts of Chicago. Some of them are part of other organizations and church groups around the city. We started to protest for about five minutes and then people gathered to hear stories from the R.O.C and many other organizations in the hot, late afternoon sun.
Afterwords, me and a few other people started a big line to march the sidewalks of downtown chicago. We were holding a banner that was as big as the issue it was written about. It said "Raise the Minimum Wage": A simple yet very powerful message. We walked down North Michigan Avenue in a gigantic line on the heated sidewalk. As we walked down the avenues, poeple were whatching us wondering why we went through all the trouble to walk down the street chanting "raise the minimum wage". A lot of people were shocked of what they saw but I think we got the message across that people working for minimum wage are not surviving as well as other people. It is true that I might end up working for minimum wage for a long time some day, but I not only do I want to survive but thrive and progress through the culinary world. That is why I joined the R.O.C and participated in the actions, because I belive that the resturant industry can improve and become something greater than anyone can imagine.
During the march, I also got a chance to use the megaphone for the first time. It was one of those opportunities that I know that I could never do it again for a long time. I kept the crowd excited and chanting to not only keep everyone spirits up in the extreme heat but to make it fun and memorable. Just because someone is fighting against something serious dosn't mean you can't have fun with presenting your material. Sometimes to point out a serious issue, you need enthusiasm on the subject to know that you believe in it and to show that you care. It sounds a little silly but it does work.
I must admit though, speaking through a megaphone does give you a certain power that you voice becomes powerful and it does help people get the message across, figuratively and literally.
As we reached our destination (the AOI building), all the other groups in supporting the raise of minimum wage march were finnally combined together and speeches were made to support our cause. After the speeches, there was a little skit were there was a limbo contest against the rich and the other workers who work for minimum wage. Of course the actors potraying the rich simply walk under the stick while the poor had to struggle to get through. Although after that performence, everyone got a chance to play some limbo and some fun. After the limbo everyone went home afterwords from the long afternoon of raising thier voices and spreading our message through out the city. It was tiring but it was an experience I will never forget and one of the best actions I have been to.
That is my story of "The March". Before I say a-do, I do have some news I wish to share. I am currently working on my first "cookbook" project. I am not really going to give full detail yet but it is something that could not only further my career as a chef and food writter but to also bring my own creativity to the world as my own. So that is all I wanted to say for now. Until next time, I bid all of you a-do.
It started at around 4:30 p.m. There were about 70 people in front of Capital Grill. A lot of them came from other parts of Chicago. Some of them are part of other organizations and church groups around the city. We started to protest for about five minutes and then people gathered to hear stories from the R.O.C and many other organizations in the hot, late afternoon sun.
Afterwords, me and a few other people started a big line to march the sidewalks of downtown chicago. We were holding a banner that was as big as the issue it was written about. It said "Raise the Minimum Wage": A simple yet very powerful message. We walked down North Michigan Avenue in a gigantic line on the heated sidewalk. As we walked down the avenues, poeple were whatching us wondering why we went through all the trouble to walk down the street chanting "raise the minimum wage". A lot of people were shocked of what they saw but I think we got the message across that people working for minimum wage are not surviving as well as other people. It is true that I might end up working for minimum wage for a long time some day, but I not only do I want to survive but thrive and progress through the culinary world. That is why I joined the R.O.C and participated in the actions, because I belive that the resturant industry can improve and become something greater than anyone can imagine.
During the march, I also got a chance to use the megaphone for the first time. It was one of those opportunities that I know that I could never do it again for a long time. I kept the crowd excited and chanting to not only keep everyone spirits up in the extreme heat but to make it fun and memorable. Just because someone is fighting against something serious dosn't mean you can't have fun with presenting your material. Sometimes to point out a serious issue, you need enthusiasm on the subject to know that you believe in it and to show that you care. It sounds a little silly but it does work.
I must admit though, speaking through a megaphone does give you a certain power that you voice becomes powerful and it does help people get the message across, figuratively and literally.
As we reached our destination (the AOI building), all the other groups in supporting the raise of minimum wage march were finnally combined together and speeches were made to support our cause. After the speeches, there was a little skit were there was a limbo contest against the rich and the other workers who work for minimum wage. Of course the actors potraying the rich simply walk under the stick while the poor had to struggle to get through. Although after that performence, everyone got a chance to play some limbo and some fun. After the limbo everyone went home afterwords from the long afternoon of raising thier voices and spreading our message through out the city. It was tiring but it was an experience I will never forget and one of the best actions I have been to.
That is my story of "The March". Before I say a-do, I do have some news I wish to share. I am currently working on my first "cookbook" project. I am not really going to give full detail yet but it is something that could not only further my career as a chef and food writter but to also bring my own creativity to the world as my own. So that is all I wanted to say for now. Until next time, I bid all of you a-do.
Sunday, July 15, 2012
The Taste of Chicago
Over the past few weeks I have been somewhat preoccupied with other affairs. But I am back to chronicle my journey to become a chef and as a food writer.
Recently, I have been to the Taste of Chicago: a huge festival where the greatest restaurants come together to let everyone sample some of the best treats they can offer. It is a little bit smaller then last years but its still the one event I adore every. To me, the taste is like Thanksgiving but instead of the traditional thanksgiving dinner , there is food from all over the world in carnival style and people are not nervous to impress the in-laws. It is celebration that me and my brother, plan every year. This year, we got a chance to see some of our favorites and some new stands that they call "pop-up restaurants".
Pop-up resturant stands is where they are a select a few restaurants that have been featured on a show called "Check Please" and they appear at the festival for one day only. Its a chance for some restaurants to go in the spot light because there are so many eateries in Chicago alone to fit into one street. Restaurants in the city, open and close down business constantly because of new trends and tourism that the Taste could not hold all of them at once. That is why the pop-ups have just been released, because its a chance for other businesses to be in the spot light with other great eateries of Chicago.
Some of my favorite stands are still there at the Taste though, some of them I also discovered along the way. There was Vee Vees African Restaurant, with the sweet plantains and the braised goat. I sampled some tacos from Carbon, with grilled meats and tangy salsa. The marinaded beef on a stick from the Vietnamese Noodle Shop was satisfying and melts in my mouth like butter. There was also a very interesting creation known as a "irish egg roll" I always get every year because a sample of the fried delicacy is similar to a ruben sandwich but you can eat it like a egg roll. That is why I love the Taste of Chicago, because it gives me a chance to try the best and new creations that I have ever thought existed before and revisit my favorite foods that make me want to cook in the first place. With that in mind, I truly appreciate this festival, not only because of the food; but because its an opportunity to share and enjoy Chicago's passion for food.
For now, I am about to go to the Taste one more time before the doors are closed again for next. For now I bid you a-do with a promise to keep posting more content.
Recently, I have been to the Taste of Chicago: a huge festival where the greatest restaurants come together to let everyone sample some of the best treats they can offer. It is a little bit smaller then last years but its still the one event I adore every. To me, the taste is like Thanksgiving but instead of the traditional thanksgiving dinner , there is food from all over the world in carnival style and people are not nervous to impress the in-laws. It is celebration that me and my brother, plan every year. This year, we got a chance to see some of our favorites and some new stands that they call "pop-up restaurants".
Pop-up resturant stands is where they are a select a few restaurants that have been featured on a show called "Check Please" and they appear at the festival for one day only. Its a chance for some restaurants to go in the spot light because there are so many eateries in Chicago alone to fit into one street. Restaurants in the city, open and close down business constantly because of new trends and tourism that the Taste could not hold all of them at once. That is why the pop-ups have just been released, because its a chance for other businesses to be in the spot light with other great eateries of Chicago.
Some of my favorite stands are still there at the Taste though, some of them I also discovered along the way. There was Vee Vees African Restaurant, with the sweet plantains and the braised goat. I sampled some tacos from Carbon, with grilled meats and tangy salsa. The marinaded beef on a stick from the Vietnamese Noodle Shop was satisfying and melts in my mouth like butter. There was also a very interesting creation known as a "irish egg roll" I always get every year because a sample of the fried delicacy is similar to a ruben sandwich but you can eat it like a egg roll. That is why I love the Taste of Chicago, because it gives me a chance to try the best and new creations that I have ever thought existed before and revisit my favorite foods that make me want to cook in the first place. With that in mind, I truly appreciate this festival, not only because of the food; but because its an opportunity to share and enjoy Chicago's passion for food.
For now, I am about to go to the Taste one more time before the doors are closed again for next. For now I bid you a-do with a promise to keep posting more content.
Sunday, June 10, 2012
Spreading Knowledge
Last week was all about gaining and sharing knowledge. I have started to write more in a new notebook I got recently, since my other one is falling apart. Did you actually know, if you get a hardcover notebook, you would get less smudging from the ink of your pen. I guess everyone learns something new everyday.
I went to another action this past week, but this time insead of protesting; we decided to pass out flyers. Its a way for the R.O.C to connect with the people passing down Capitol Grill and to tell them the reason why we are protesting against Darden. Protesting against an issue is not always picking up a sign and screamming chants. Sometimes it's all about passing around knowledge to others about your cause.
It was a bit of a challenge to pass out flyers, since people in the Chicago are always on the move but I did manage to pass out a couple of flyers to some people and pass around some knowledge about the R.O.C. I also want to thank you for anyone who watched us in our actions in the past and supporting us during our campaign. It takes more than the R.O.C to change the culinary world. It takes people from all over the city to support us through the good times and bad times.
Later on the week, I attended the 28th annual Printers Row LIT Fest to see some cooking demos from Chicago's best chefs. I saw Daisy Martinez, Rick Bayless, and Chris Costentino on the cooking stage of the book fair. Whats really signifigent to see professtionals doing demosrations is that I get a chance to see these celebrities doing there acctual professtion. I learn so much from them and I felt so lucky to see these legends in action. I got a chance to ask for advise from Christ Costentino and I felt so honored to be talking to a master of snout-to-tail cooking. He even got me a signiture on my new notebook. It was one of those days that made me being a culinary student a very lucky man.
So share some knowledge to others that you know and continue on gain knowledge as well.
I went to another action this past week, but this time insead of protesting; we decided to pass out flyers. Its a way for the R.O.C to connect with the people passing down Capitol Grill and to tell them the reason why we are protesting against Darden. Protesting against an issue is not always picking up a sign and screamming chants. Sometimes it's all about passing around knowledge to others about your cause.
It was a bit of a challenge to pass out flyers, since people in the Chicago are always on the move but I did manage to pass out a couple of flyers to some people and pass around some knowledge about the R.O.C. I also want to thank you for anyone who watched us in our actions in the past and supporting us during our campaign. It takes more than the R.O.C to change the culinary world. It takes people from all over the city to support us through the good times and bad times.
Later on the week, I attended the 28th annual Printers Row LIT Fest to see some cooking demos from Chicago's best chefs. I saw Daisy Martinez, Rick Bayless, and Chris Costentino on the cooking stage of the book fair. Whats really signifigent to see professtionals doing demosrations is that I get a chance to see these celebrities doing there acctual professtion. I learn so much from them and I felt so lucky to see these legends in action. I got a chance to ask for advise from Christ Costentino and I felt so honored to be talking to a master of snout-to-tail cooking. He even got me a signiture on my new notebook. It was one of those days that made me being a culinary student a very lucky man.
So share some knowledge to others that you know and continue on gain knowledge as well.
Tuesday, May 29, 2012
Vacation
Right now i'm enjoying my vacation from my college until the next semester starts. I still had to work but I do enjoy my work. Although I must admit, I really miss being busy with work sometimes. Since I live in the suburbs, things are a little slower paced. The summer breeze is gentle and my days are more freeform.
As I read and play music on my guitar during my days, I start to think about life after college. I can now see myself as dedicating my life to my work. It is hard to live the life of a cook. Yet as I live this life one day at a time, I start to appreciate of all the hard work that the cooks and waitstaff bring to the table when a beautifully prepared salad or an expertly crafted soup is served on my table. As I learned something new from the college, I imagine the cooks behind the resorts and top restaurants I had been to doing the same tasks with ruthless efficiency. Its true that I have only begun to make my though the real world but, I think that i'm starting to grasp the idea of how I can be successful in the land of cooks.
If I wish to progress, I must be fearless, imaginative, dependable and look ahead into the future. I will be back into my summer semester by the middle of June. For now, I bid you a-do.
As I read and play music on my guitar during my days, I start to think about life after college. I can now see myself as dedicating my life to my work. It is hard to live the life of a cook. Yet as I live this life one day at a time, I start to appreciate of all the hard work that the cooks and waitstaff bring to the table when a beautifully prepared salad or an expertly crafted soup is served on my table. As I learned something new from the college, I imagine the cooks behind the resorts and top restaurants I had been to doing the same tasks with ruthless efficiency. Its true that I have only begun to make my though the real world but, I think that i'm starting to grasp the idea of how I can be successful in the land of cooks.
If I wish to progress, I must be fearless, imaginative, dependable and look ahead into the future. I will be back into my summer semester by the middle of June. For now, I bid you a-do.
Sunday, May 20, 2012
Finals
Im sorry if I haven't been updating lately. I had finals at the college and the R.O.C and I was hard at work making sure the projects I had lined up was up to standard. The tests were gruling but I made it out with spectacular results.
As I finished my studies, I reflect about how far I came as a culinary student. I think about how I started as a high school graduate with dreams of becoming a food star into a veteran of the school kitchen. I remember the good, the bad and everything in between. I noticed that I came a long way and I felt proud of what I did. It is true that I still have a few classes to go until I graduate but I can honestly say that I have passed the challenges in becomming a cook. I am now an expert of the College's kitchen and how I am supposed to act durring service.
As I walk around the campus now, im seen as the person to come to figure what the life of a culinary student is. My freinds and family treat me as I am a hero returning from a long journey back as I told them stories of my task's ,big and small. Some might say I am the "Indiana Johnes" of the kitchen, exploring the vast regions of culinary life as I write them down in my little note book.
As for how my finals went, I gave the most attention to my catering project. I already did my speech project and I used some of my new skils I learned from that class to present my "catering company." (I also want to note that this is not a real catering company, it is for a project.) For my project, I made the Underground catering company; a company that is musician and unique to the area. It's like the show "Dinner with the Band" but on a grander scale.
The powerpoint I presented was a bit "minimalist," but that is because I want to have a human element to my presentation. When students make a powerpoint presentation, they tend to put every bit of information into the presentation (im not saying every student does it but you get the idea). Yet from I learned from my speech class is that the power point is an aid, not a script. True, I could put all my information onto the powerpoint yet I want to show my company through the eyes of the person behind it (me). As I presented the company, Gershwin's "Rhapsody in Blue" was playing in my head keeping in tempo as I presented each main point. Everyone was amazed how I presented each point with each simple slide and power in my voice.
As I finished, I felt relived that I was able to rest after a whole semester of events and studying. For now, im just relaxing, writing, and working to make sure I graduate in time to start in the city. I have about a week to rest up until the summer semester starts and im enjoying this wonderful weather.
With next semester is approaching around the corner, I am getting my rest and preparing myself for what is up ahead.
As I finished my studies, I reflect about how far I came as a culinary student. I think about how I started as a high school graduate with dreams of becoming a food star into a veteran of the school kitchen. I remember the good, the bad and everything in between. I noticed that I came a long way and I felt proud of what I did. It is true that I still have a few classes to go until I graduate but I can honestly say that I have passed the challenges in becomming a cook. I am now an expert of the College's kitchen and how I am supposed to act durring service.
As I walk around the campus now, im seen as the person to come to figure what the life of a culinary student is. My freinds and family treat me as I am a hero returning from a long journey back as I told them stories of my task's ,big and small. Some might say I am the "Indiana Johnes" of the kitchen, exploring the vast regions of culinary life as I write them down in my little note book.
As for how my finals went, I gave the most attention to my catering project. I already did my speech project and I used some of my new skils I learned from that class to present my "catering company." (I also want to note that this is not a real catering company, it is for a project.) For my project, I made the Underground catering company; a company that is musician and unique to the area. It's like the show "Dinner with the Band" but on a grander scale.
The powerpoint I presented was a bit "minimalist," but that is because I want to have a human element to my presentation. When students make a powerpoint presentation, they tend to put every bit of information into the presentation (im not saying every student does it but you get the idea). Yet from I learned from my speech class is that the power point is an aid, not a script. True, I could put all my information onto the powerpoint yet I want to show my company through the eyes of the person behind it (me). As I presented the company, Gershwin's "Rhapsody in Blue" was playing in my head keeping in tempo as I presented each main point. Everyone was amazed how I presented each point with each simple slide and power in my voice.
As I finished, I felt relived that I was able to rest after a whole semester of events and studying. For now, im just relaxing, writing, and working to make sure I graduate in time to start in the city. I have about a week to rest up until the summer semester starts and im enjoying this wonderful weather.
With next semester is approaching around the corner, I am getting my rest and preparing myself for what is up ahead.
Tuesday, May 8, 2012
Volunteering, a Press Conference and a Very Special Protest
I want to first apologize for posting late this week. I was studying for finals this week with two huge projects and I needed the time to write and edit this post.
This week is about conecting with people. I was not only just contect myself with other cooks and servers but I did get chance to meet with people from all over the world and share stories of activism and justice.
It was a tuesday night when I volenteered for this benefit. It was pouring rain out and my dad dropped me off at a nature meuseum inside the city. I was wearing my bussiness casual attire with a grey cartigan and a bowtie. It is a little old fashened but I did look dashing. I got a chance to clear tables and serve with the other servers for this catering company. As I was clearing tables and the number of guests start to grow, I remembered my training at the college and went into my "server mode."
For many cooks, we have an instinct known as server mode when ever we go out into the front-of-house. We simply smile and pretend everything in the back is running smoothly. The kitchen staff could have a mental break down but as soon as we step food in the dining room, we pretend nothing is wrong. For me, I always take a deep breath and come out with a smile while retriving used plates and glasses.
Once dinner has began, I went full server mode and brought out plates of two with the other servers. I was the only one who looked out of place but I felt like part of the crew. I refered myself with the name of "mr.bowtie" in my mind as my server identity. With a room filled with people and noise, I served water and dinners with ruthless percition. As time flew by, I left by making new freinds and expecting to someday work with my fellow servers.
The next day, there was a meeting with some representatives from Japan who were part of the Labor Notes Conference last weekend. We had a long disscusstion of what The R.O.C is about and what we are doing in our community. There were also people from China, Germany and from other places around world to share experiences, ideas and a chance connect to the rest of the world. In my mind, it was like being in the U.N for resturants.
After the conference, the R.O.C and our guests made our way to the protest. Along the way, I gave a miniture tour of chicago of some of the landmarks of Chicago. One of the members say I sould be a tour guide. I might consider that as a back up plan if nothing is open for a cook or servers position.
The protest went smoothly and our guest's from the conference had a blast. We also did a chant in japanese that really mix things up and I also want to give kudos to the one who led the chant. He did a great job of getting the message accross to the resturant.
At the end off the protest, our guest's head back to their hotel and I return to my suburban home. In the end, I really appriciate about what the R.O.C is doing. No matter what country your in, there is always a voice where justice would rise to a brighter future.
Which brings me to my postal question of the day. Who do you know from another place in the world that shares your passtion? I know that not everyone does not travels as much as I do but, if you do know someone, feel free to comment bellow.
For now, I bid you all a-do.
This week is about conecting with people. I was not only just contect myself with other cooks and servers but I did get chance to meet with people from all over the world and share stories of activism and justice.
It was a tuesday night when I volenteered for this benefit. It was pouring rain out and my dad dropped me off at a nature meuseum inside the city. I was wearing my bussiness casual attire with a grey cartigan and a bowtie. It is a little old fashened but I did look dashing. I got a chance to clear tables and serve with the other servers for this catering company. As I was clearing tables and the number of guests start to grow, I remembered my training at the college and went into my "server mode."
For many cooks, we have an instinct known as server mode when ever we go out into the front-of-house. We simply smile and pretend everything in the back is running smoothly. The kitchen staff could have a mental break down but as soon as we step food in the dining room, we pretend nothing is wrong. For me, I always take a deep breath and come out with a smile while retriving used plates and glasses.
Once dinner has began, I went full server mode and brought out plates of two with the other servers. I was the only one who looked out of place but I felt like part of the crew. I refered myself with the name of "mr.bowtie" in my mind as my server identity. With a room filled with people and noise, I served water and dinners with ruthless percition. As time flew by, I left by making new freinds and expecting to someday work with my fellow servers.
The next day, there was a meeting with some representatives from Japan who were part of the Labor Notes Conference last weekend. We had a long disscusstion of what The R.O.C is about and what we are doing in our community. There were also people from China, Germany and from other places around world to share experiences, ideas and a chance connect to the rest of the world. In my mind, it was like being in the U.N for resturants.
After the conference, the R.O.C and our guests made our way to the protest. Along the way, I gave a miniture tour of chicago of some of the landmarks of Chicago. One of the members say I sould be a tour guide. I might consider that as a back up plan if nothing is open for a cook or servers position.
The protest went smoothly and our guest's from the conference had a blast. We also did a chant in japanese that really mix things up and I also want to give kudos to the one who led the chant. He did a great job of getting the message accross to the resturant.
At the end off the protest, our guest's head back to their hotel and I return to my suburban home. In the end, I really appriciate about what the R.O.C is doing. No matter what country your in, there is always a voice where justice would rise to a brighter future.
Which brings me to my postal question of the day. Who do you know from another place in the world that shares your passtion? I know that not everyone does not travels as much as I do but, if you do know someone, feel free to comment bellow.
For now, I bid you all a-do.
Saturday, April 28, 2012
My Fourth Protest and My Creative Boom
You might be wondering what happened durring last week when I did not post this eairlier. I was there a week but not many people showed up and the protest did not happen that night. Luckly this week, the protest did happen and we rocked out there. People were complimenting us with and joining our circle with pride to support our cause to protect workers rights.
I have been also spreding the good word of the R.O.C though out my college for any of my culinary freinds to join the orginazation. They have been very supportive and I think that this organization can truly change the resturant world for the better.
I have also been assigned some very creative projects, not only in the R.O.C but with the college. For the past few days, I felt as though I was Mozart in the movie "Amadeus" with creativity floating in my head like bees in a bee hive. Im working on 2 power point presentations, a song and essays for the website. I have bee working durring this afternoon trying to come up with ideas and grabbing inspiration anyway I can.
Which brings me to my "postal" question for this week. What creative projects you like to do in your spare time? It could be a painting, a song or anything that you think is original. If you want to answer, leave a comment below.
I also want to share a peice of my travle writing with you, known as "A Chicagoan in New York." Its a piece I worked on for one of my speech class and I think it could be an inspiration for anyone who wants to be a writer. For now, enjoy the peice and read to your hearts content.
A Chicagoan in New York
By Chef Kyro
New York is a city of opportunity, dreams, and for the culinary world; it is a chance to be the best. From December 26-31st in 2011, I was there not only for vacation and sight seeing, but I was there to take an alternative approach to seeing a city. Instead of seeing the usual tourist attractions, I would see my own "attractions." You might say, that I would explore, eat, and write my way through the Big Apple.
The hotel I stayed at was called "On the Avenue" on the corner of 77th and Broadway in the upper west side of the city. It is a hip and square like hotel with the basic amenities in a stainless steel, modern sanctuary for the creative mind. Every morning, during my trip, I would sit by the lobby with my Starbucks coffee, a copy of the New York Times and a small notebook to write this piece for all of my readers to enjoy. After waiting for my family to get ready for the day, I was always ready to go with my pen and notebook in my hand to record and intemperate my surroundings for the day.
On the first night of my adventure of the city, me and my family went to Le Halles Bistro in midtown. At first, we were lost by the Grand Central Station with no idea were anything was. We try searching on GPS with my sisters iPhone, but we just ended up getting more lost. Then, after winding around the night, I located a bar called "Desmond's," were Les Halle was just a few doors down.
As we entered the crowded, dark bistro ,illuminated only by the glowing orbs on the front of the restaurant, I felt so star stuck to be in the same restaurant were the book Kitchen Confidential was written and were a few special episodes of No Reservations were shot at. As the night progressed, we ate some of the best french cuisine in New York with steak tar tar, baked brie with honey and walnuts, and the best boeuf Bourguignon that would transport your senses to the beautiful country side of France. At the end of the night, I felt so fulfilled to eat at the restaurant of my hero and to eat the food that inspire the great writer to write the book of the joys of cooking professionally.
The next day, I went through central park to meet up with another Chicagoan who was visiting her relatives in Brooklyn. After the day of walking, talking, and eating; I traverse back to my hotel in the damp, rainy night. I tried to hail a taxi to get back to my hotel, but the taxi pass by me like a shadow of the night. As I walked to my direction to the hotel, I ended up at the entrance of central park.
There had been stories of murders, cults, and madmen who kidnap people in Central Park in the middle of the night to never been seen or heard from again. So as I stand out in the rain, I had two choices: I could stand by the gate, trying to get a taxi cab in the rain and catch pneumonia or I could go through central park and possibly never be heard from again. I chose to go through the park. It was a desperate move but it was the only move I had left. As I walked through the dark, urban forest, I constantly look behind me for anybody who wanted me gone. I felt the cold rain drip on my neck as I reached to the other side and the unsettling feeling of seeing nobody else around. I finally made it back to my hotel where I collapsed on the soft bed. Five minutes later, my cell phone was ringing but I was so exhausted from my walk of soaked terror that I muffled from my pillow "Im too tired!"
The last full day was a culinary tour of Manhattan with my brother and sister. We took the subway from the upper westside to the lower east side, were the famous Katz Delicatessen reside in its aged glory. We waited in line for nearly an hour, but our wait was well worth it, like waiting in line of the best roller coaster in a big theme park. Inside of the eatery, the history of the new york deli came alive with pictures of famous celebrities on the wall and the table were the famous line "I'll have what she is having," was filmed for When Harry Met Sally. When we made it to the counter, we ordered sandwiches of pastrami and corn beef as the staff hand cuts the meat into thick, juicy slabs. When we got our mile high sandwiches, we find a seat in the crowded hoards of tourists and foodies to enjoy the meal of meat, rhy bread, mustard and sour pickles. The meat was so juicy, you might be asking yourself if this a meal or a carnivores dream.
After Katz, we headed back to the upper west side to make one more stop before returning to chicago. Big Nicks was just across the street from our hotel and as you walk in you might think that this place was a regular pizza parlor in the middle of the city. Although it is famous for its gourmet burgers, the most significant part of Big Nicks was not the funky decor or the casual night crowd or the friendly staff. It was the pizza.
As a true chicagoan, I was taught that New York pizza was somewhat inferior to Chicago style; but from that night, I discovered that new york pizza could be a good thing. Its not really a question of quality when some on ask's "Who has the best pizza: Chicago or New York?", it is more of a question of different attributes between the two. New York style pizza is more of a travelers pie. It is more handheld that chicago pizza and it has a certain crunch from the water used to make the dough. There was also a different way to eat a slice of this pizza. Known as the "brooklyn fold", it was a style were you fold the slice for more balance and control to eat the slice. All you have to do is fold it in half and insert slice into the mouth to enjoy its cheesy wonders.
As I folded and prepare take a couple of bites of the delicious and comforting pie the feeling of eating through New York was somewhat accomplished, like I could possibly live there now if I wanted to. It is a place were food can become more than just fuel for our everyday lives. It can inspire us to travel and discover what life true pleasures can be. As I watched the high skyline of city behind me from my planes window, I only envision when I would return to the city of culinary brilliance.
I have been also spreding the good word of the R.O.C though out my college for any of my culinary freinds to join the orginazation. They have been very supportive and I think that this organization can truly change the resturant world for the better.
I have also been assigned some very creative projects, not only in the R.O.C but with the college. For the past few days, I felt as though I was Mozart in the movie "Amadeus" with creativity floating in my head like bees in a bee hive. Im working on 2 power point presentations, a song and essays for the website. I have bee working durring this afternoon trying to come up with ideas and grabbing inspiration anyway I can.
Which brings me to my "postal" question for this week. What creative projects you like to do in your spare time? It could be a painting, a song or anything that you think is original. If you want to answer, leave a comment below.
I also want to share a peice of my travle writing with you, known as "A Chicagoan in New York." Its a piece I worked on for one of my speech class and I think it could be an inspiration for anyone who wants to be a writer. For now, enjoy the peice and read to your hearts content.
A Chicagoan in New York
By Chef Kyro
New York is a city of opportunity, dreams, and for the culinary world; it is a chance to be the best. From December 26-31st in 2011, I was there not only for vacation and sight seeing, but I was there to take an alternative approach to seeing a city. Instead of seeing the usual tourist attractions, I would see my own "attractions." You might say, that I would explore, eat, and write my way through the Big Apple.
The hotel I stayed at was called "On the Avenue" on the corner of 77th and Broadway in the upper west side of the city. It is a hip and square like hotel with the basic amenities in a stainless steel, modern sanctuary for the creative mind. Every morning, during my trip, I would sit by the lobby with my Starbucks coffee, a copy of the New York Times and a small notebook to write this piece for all of my readers to enjoy. After waiting for my family to get ready for the day, I was always ready to go with my pen and notebook in my hand to record and intemperate my surroundings for the day.
On the first night of my adventure of the city, me and my family went to Le Halles Bistro in midtown. At first, we were lost by the Grand Central Station with no idea were anything was. We try searching on GPS with my sisters iPhone, but we just ended up getting more lost. Then, after winding around the night, I located a bar called "Desmond's," were Les Halle was just a few doors down.
As we entered the crowded, dark bistro ,illuminated only by the glowing orbs on the front of the restaurant, I felt so star stuck to be in the same restaurant were the book Kitchen Confidential was written and were a few special episodes of No Reservations were shot at. As the night progressed, we ate some of the best french cuisine in New York with steak tar tar, baked brie with honey and walnuts, and the best boeuf Bourguignon that would transport your senses to the beautiful country side of France. At the end of the night, I felt so fulfilled to eat at the restaurant of my hero and to eat the food that inspire the great writer to write the book of the joys of cooking professionally.
The next day, I went through central park to meet up with another Chicagoan who was visiting her relatives in Brooklyn. After the day of walking, talking, and eating; I traverse back to my hotel in the damp, rainy night. I tried to hail a taxi to get back to my hotel, but the taxi pass by me like a shadow of the night. As I walked to my direction to the hotel, I ended up at the entrance of central park.
There had been stories of murders, cults, and madmen who kidnap people in Central Park in the middle of the night to never been seen or heard from again. So as I stand out in the rain, I had two choices: I could stand by the gate, trying to get a taxi cab in the rain and catch pneumonia or I could go through central park and possibly never be heard from again. I chose to go through the park. It was a desperate move but it was the only move I had left. As I walked through the dark, urban forest, I constantly look behind me for anybody who wanted me gone. I felt the cold rain drip on my neck as I reached to the other side and the unsettling feeling of seeing nobody else around. I finally made it back to my hotel where I collapsed on the soft bed. Five minutes later, my cell phone was ringing but I was so exhausted from my walk of soaked terror that I muffled from my pillow "Im too tired!"
The last full day was a culinary tour of Manhattan with my brother and sister. We took the subway from the upper westside to the lower east side, were the famous Katz Delicatessen reside in its aged glory. We waited in line for nearly an hour, but our wait was well worth it, like waiting in line of the best roller coaster in a big theme park. Inside of the eatery, the history of the new york deli came alive with pictures of famous celebrities on the wall and the table were the famous line "I'll have what she is having," was filmed for When Harry Met Sally. When we made it to the counter, we ordered sandwiches of pastrami and corn beef as the staff hand cuts the meat into thick, juicy slabs. When we got our mile high sandwiches, we find a seat in the crowded hoards of tourists and foodies to enjoy the meal of meat, rhy bread, mustard and sour pickles. The meat was so juicy, you might be asking yourself if this a meal or a carnivores dream.
After Katz, we headed back to the upper west side to make one more stop before returning to chicago. Big Nicks was just across the street from our hotel and as you walk in you might think that this place was a regular pizza parlor in the middle of the city. Although it is famous for its gourmet burgers, the most significant part of Big Nicks was not the funky decor or the casual night crowd or the friendly staff. It was the pizza.
As a true chicagoan, I was taught that New York pizza was somewhat inferior to Chicago style; but from that night, I discovered that new york pizza could be a good thing. Its not really a question of quality when some on ask's "Who has the best pizza: Chicago or New York?", it is more of a question of different attributes between the two. New York style pizza is more of a travelers pie. It is more handheld that chicago pizza and it has a certain crunch from the water used to make the dough. There was also a different way to eat a slice of this pizza. Known as the "brooklyn fold", it was a style were you fold the slice for more balance and control to eat the slice. All you have to do is fold it in half and insert slice into the mouth to enjoy its cheesy wonders.
As I folded and prepare take a couple of bites of the delicious and comforting pie the feeling of eating through New York was somewhat accomplished, like I could possibly live there now if I wanted to. It is a place were food can become more than just fuel for our everyday lives. It can inspire us to travel and discover what life true pleasures can be. As I watched the high skyline of city behind me from my planes window, I only envision when I would return to the city of culinary brilliance.
Wednesday, April 18, 2012
Equal Pay Day
As of yesterday, I have attended the annual Equal Pay Day rally at the Daily Plaza in downtown Chicago. The Equal Pay Day is when women and men gather to rally against unequal pay and gender discrimination.
It is peaceful rally to demand a more equal playing feild for women who do the same work as men. Even though the Equal Pay Act was passed in 1963, the gap between equal pay is still at an unfair balance. For every dollar a man makes a women makes 77 cents. It is really sad to hear that after years for fighting equal rights, inequality still resides.
Although, improvments have been made. About 50% of the workforce is run by women and the gap is starting to close. Yet if we want to close the gap completely, we must first understand what work is about.
In the resturant bussiness, I have seen women who work just the same as men. They are tough, resiliant and respectable in culinary standards. In the culinary world, it dosent really matter what gender, race or background you come from. If you caan buture a chicken in five minutes, then you can be part of the crew. It may not be like that in every resturant, but for some it is the right way to run a bussiness. If other industries have that same mind set of work place fairness as those resturants, then it could be a better world.
It really does show that issues such as pay realy does affect everyone. One of the big worries that resturants go though is the fear of unequal pay and finances. For servers especially because they only receive $2.13 per hour with tips. It is a sad truth but, that is why orginizations such as the R.O.C exist because we want to change the world for the better. We want future generations to learn about equal pay, it may not happen right away but it will happen over time. If you want more information about womens equal rights and fair pay practices, visit the AAUW website (link is below).
For now, I bid all of you a-do and support equal pay. Thank You.
www.aauw.org
It is peaceful rally to demand a more equal playing feild for women who do the same work as men. Even though the Equal Pay Act was passed in 1963, the gap between equal pay is still at an unfair balance. For every dollar a man makes a women makes 77 cents. It is really sad to hear that after years for fighting equal rights, inequality still resides.
Although, improvments have been made. About 50% of the workforce is run by women and the gap is starting to close. Yet if we want to close the gap completely, we must first understand what work is about.
In the resturant bussiness, I have seen women who work just the same as men. They are tough, resiliant and respectable in culinary standards. In the culinary world, it dosent really matter what gender, race or background you come from. If you caan buture a chicken in five minutes, then you can be part of the crew. It may not be like that in every resturant, but for some it is the right way to run a bussiness. If other industries have that same mind set of work place fairness as those resturants, then it could be a better world.
It really does show that issues such as pay realy does affect everyone. One of the big worries that resturants go though is the fear of unequal pay and finances. For servers especially because they only receive $2.13 per hour with tips. It is a sad truth but, that is why orginizations such as the R.O.C exist because we want to change the world for the better. We want future generations to learn about equal pay, it may not happen right away but it will happen over time. If you want more information about womens equal rights and fair pay practices, visit the AAUW website (link is below).
For now, I bid all of you a-do and support equal pay. Thank You.
www.aauw.org
Monday, April 16, 2012
My Third Protest
Sorry for not posting earlier. I had some things going on with college, my job and other things that could be an obstacle.
The protest went as well as expected for the third time around. I was the leader again since I came up with a few new chants. Although during the middle of the protest, I lost my voice (more like stained it) and could not shout as loud. Thankfully, another member took the lead to let me recover. We chanted so loud that the hotel next door took attention and I saw more people approaching us and joining our little circle to participate.
For those who pass our protest and reading this, I want to say thank you for participating and getting our message across. Even though it was only about ten seconds, it really did show that citizens of Chicago are paying attention to our cause and for that I want to say thank you. I also like it when people join our circle and do a conga line pretending its a dance. That made my night.
Other then that, I'm also working on a new article for this web sight known as "Working for Peanuts". (Its a working title.) Its an article about minimum wage and why we need to increase it. Too many people are living on the edge of poverty because the minimum wage is not enough to help struggling families in this economy. Its still in the working stages but I also want some feed back on this issue. Do you think the minimum wage is enough or do you think that we need to increase minimum wage? Please leave comments below and tell me what you think.
I also want to tell you that I will be participating in a rally to support women in the workforce. In America today a women makes about 77 cents to a mans dollar and the R.O.C is holding a rally for equal pay. It would be held at Daily Plaza at around noon. I will be reporting on it and give you details of the affair. With that in mind, I bid you all an a-do.
Monday, April 9, 2012
My Second Protest
The protests against Capital Grill is still in progress in Chicago. My second protest is when I finally get a chance to lead to protesting circle in front of the restaurant.
It was a last minute request, but I decided to lead anyway. I started off with the usual chants that we do, but I was struggling since it was my first time leading the group. I keep blanking out from the chants we usually do. Then from the bottom of my deep booming voice, I lead a new chant that grabbed the attention of everyone around me. It was "pay your workers" sung in the same fashion as singing "hey hey, goodbye." There was a little laughter but soon others join in and I was praised for my improvisation. Although i'm not really gloating to myself, because the chants are more then sing catchy phrases to songs from the 70's. It is about getting the message across and fighting for whats right. If you have any ideas for new chants, please commit below.
As for everything else, i'm just finishing up my semester and enjoying the weather. I started a new job, but i don't really want to write about it online. Although I do enjoy it so far and i'm excited to practice my profession in the real world.
That is all I have to report so far. If you have any opinions or suggestions to improve the blog, please comment. I really like comments and it gives me good feedback.
For now, I bid all of my readers a-do.
Saturday, March 31, 2012
Touring the World and the Organic Movement
At my college, I have two projects I want to talk about.
The first project is the Cultural Affairs event for my Catering Class. Originally, I was supposed to be one of the executive chefs but now I am the "Tour Guide" to present the other regions of the world (the Mediterranean, Asia, North and South America). So far my research is limited to travel books but I would figure it out as I go. The reason I want to write about the event on the blog is because I want people understand why learning about other cultures is important to be a chef. A lot of chefs travel to explore not only the food but the culture of that destination.
An example of the quest for a mother cuisine is when an American chef wants to make an Italian restaurant but he/she wants it to be as authentic as possible. When a chef travels, they look at the small villages, the villas and the towns where the origin of a certain dish was created. You might think that the hotels and tourist spots could work, but to truly experience what Cachio e Pepe (cheese and pepper pasta) in Italy or a bowl of Pha (spicy Thai Soup) in Thailand is to look at the local perspective of food. The traveling chef's mission during these trips is to capture the essence behind a dish or create an environment inside the restaurant that is close to real thing without being cheesy. It sounds like an impossible feat but it can be done right.
The second project is a speech about the Organic Food Movement. To many people, the term organic is about makeing a product without the use of chemicals or pesticides. Yet there is more to that than meets the eye. There have been arguments about the classification, sanitation and marketing of said products. The price of organic products are higher each year than the processed. The question I always seem to ask is "Why is it that expensive?" Is it because there is more to the organic side that we don't really see to make it better? Is it because we all demand simplicity and we are willing to pay more for it? If you have any opinions or possible arguments for why organic produce is highly priced, feel free to comment below.
As for other news about my life as a culinary student, i'm going around the clock from going to college to the R.O.C and back just to keep up. Its a hard occupation but it is the life I choose to live and I love it.
As for now, I will drink my afternoon Starbucks coffee and get back to my work.
Friday, March 23, 2012
The R.O.C and My First Protest
Recently I joined an organization known as the R.O.C (the Restaurant Opportunity Center) to get my career a jump start.
The R.O.C is a non-profit group, where they help restaurant workers find employment and protect the rights of those employees. They have offices in New York, Las Vegas, Chicago and other major cities in the United States.
During my spring break from my college, I was able to join in to one of there protests in front of the restaurant Capital Grill on St. Clair Road in Chicago. The reason why we are protesting against Capital Grill was because there was some indiscriminate firing of staff, low wages and mistreating of the cooks, servers and all the other staff who work so hard to make a good product. As we were preparing in a Dunken Doughnuts for our chants, I got a chance to learn more about what the R.O.C is about.
It is more then just finding jobs and teaching about the rights of workers. It is a movement were the goal is to make the culinary position more sustainable for anyone who wants to be in the restaurant business and to make the world a better place for cooks, dishwashers and the servers out in the front lines. To me, this is a good thing to have in the restaurant world, because becoming a chef is more than serving food to mouths. It is about giving generosity to others who appreciate food as much as people who they are serving to.
Once everyone else was in position, we started walking around in a circle; chanting out to the public of there misdeeds in the warm, cloudy night. We had a few stares, smiles and cheering from the crowds who pass by our carousel of protest. Jessie Jackson passed by us in his car to give support our cause. There was also a civilian who just started to join in our chant to support us. One of the leaders named Will was leading us the way with his mega phone in his hand to cry out the two lined poetry of justice.
After about an hour, we finish off with a cheer of excitement to end this weeks protest. They usually have protests every week depending on what month it is, but as long as Capital Grill keeps on mistreating the staff, the R.O.C will come back to protest against the establishment. So far the R.O.C made 16 protests all over the country to support the cause.
At the end of the night, I felt so powerful that I know that my voice can make a difference. Im not sure how long the protests will continue, but I am willing to keep going until the goal can be reached.
Sunday, March 18, 2012
Hello To All
Hello to all who is reading this first post. My name is Chef Kyro. I wont use my real name but I will tell you ,the readers, about who I am and what I do.
Currently, I am a student of a local community college working towards my degree of the culinary arts. I live right by Chicago in the suburbs with my family. I am almost done with college but I still have a long way to go until I get my degree. I am unemployed at the moment, but I am still searching for the one job that can launch my career. For the most part, I want to be a chef and a food writer to tell my story of adventures in the kitchen. I also write many articles about the small details that people miss in food and how it can impact peoples lives (which I will post from time to time.)
In this blog, I will tell you about the college and the restaurant I would be working at. For the most part, I will keep the true identities a secret to protect me and others who are involved with the blog. I might change the names of people I encounter and the places Ive been. Although I will use the town's name to give a visual of the scenery of my stories, I will still protect the reputation of people. There would also be stories of life in the restaurant kitchen and an inside look in the world of the culinary arts. There will be articles to not only enjoy but to also think about how significant life can be through food and its people.
This is not just a story of a culinary student, it is a a journey to chefdom and to write for all to enjoy.
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