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
Monday, September 10, 2012
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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.
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