I want to talk about creativity and more importantly in the next couple of segments I will discuss what takes place behind the scenes in most culinary kitchens. So first, let me cover a day in the life of a Catering Chef. I was privileged this week to work along side a great catering chef at Chartwells, he handles all of the food preparations for many major events held at Northeastern University. His catering venues includes feeding the President and Dean of Schools along with many other high profiled professionals, celebrities,dignitaries and high ranking governmental officials.
So finally the dining halls have officially closed for the summer, which provided for me the down time to pursue other interests. I was requested to assist with a very important dignitary function. and I jumped at the opportunity! Not only was I finally able unleash my creative talents but I was excited to work alongside with this chef. We work well as a team and I hope he would agree that we have come up with some pretty cool ideas thus far! So to understand how well we work together, you would need to know our cooking styles. His creative genius begins by experimenting with various food items and more importantly he dislikes writing things down. So instead he usually records his thoughts and ideas and replays them back later on! Now as for me I need a plan and the best way to devise one is to jot down my thoughts and ideas onto paper. So today was no exception and since I know him all too well, I was ready for him. And as usual he started off by saying " hey chef I wonder" and I knew in that instant what he would do next. But not of course before he stares into space and continues to say " is there is any way to enhance the flavor of this fennel without compromising the rich delicate sweetness of this sorbet ? So as always, he expects someone, anyone, to fill in the blanks! And because we behave just like an old married couple he starts and I finish So I reply with "well of course there is a way, but are you willing to experiment this late in the game to change this recipe "? He answers shaking his head and with a huge gin replies" see you get me, chef". We both look at each other and began to laugh! My first thought is "okay, I am in ready mode". Now to get me get my creative juices going I begin jotting down my thoughts onto paper and for me writing down information is key and one of the most important steps in the building blocks to create a recipe. And I begin, in my case I churn my ideas onto paper scibbling images or shapes, like triangles or circles. Sometimes I write down fragmented senteneces, like "towering green spikes". I will even take it one step further and use a " food grouping method" . And that is done by placing certain food items in front of me, such as the pulp of a orange with freshly gound cinnamon to produce a new smell (spicy, tangy) or add volume to it with whipped sugar coated mint for a brilliant emerald finish. I also love the sound of food, crackle, and I imagine places for themes like tropical paradise. So I begin jotting my ides down , I then read them out loud to the chef. Finally, we begin to experiment with different ingredients using trial and error. All the while, I am logging in the amount of ingredients we are using and recording on paper our precise measurements, temperature ect. In the meantime, the catering chef continues to think out loud. It's rather comical to watch us, as we behave like two mad scientists in our laboratory out on a quest to invent a new creation! And in the end ,when we have finally reached that "eureka' moment, alas, the birth of a new recipe emerges! The results were pretty amazing , as we finally discovered
together a new twist for a fennel sorbet ( which will be on my website soon).
So you maybe wondering why most people enter this profession? Well, it varies from person to person, but for me there are a number of reasons. Although, there is a lot of tedious repetitive tasks when it comes to cooking, like measuring, prepping, planning, assembling, along with maintaining consistency and improving on the quality to name a few . Also, you have to factor in the economics, cost, labor etc..The best part of my job is having the freedom to simply express myself artistically and creatively!
Unfortunately, I regret to inform my viewers, that the final execution of the meal I would not be privy to see. The event happens to be this Friday and I will be in Las Vegas, NV, yeah! Although the catering chef assured me, that he plans to send me pictures ( which I will post to my site soon after) I will miss the best part and this the final presentation! However, the catering chef put my mind at ease that all my work, my contributions, will not be "in vain" he plans to tell client who assisted him with this venue. I told him that was not necessary, but he was steadfast and said " I was the brains behind his mouth". Just another reason I like this guy, he is a very talented individual and would of easily come up with his own recipes. Yet, he never ceases to amaze me, he is not only smart but he is also considerate of others. More importantly, it is not beneath him to sweat and it's never above him to share the glory!
Finally, in closing I will be adding in the next few posts pictures of my past and present work and of course, pics from my trip to La Vegas, NV, of course! I can't wait to be in Vegas, I am finishing a purchase on a home and coming back to Boston with my son ( we plan to spend some quality time together, an early father's day for me). Our son Andrew attends UNLV, he is majoring in political science and history. He loves to study ancient history, so next year when he graduates and just before he heads off to Grad School we are planning a trip to Italy to see our family !
Or as we say in Italian "La Mia familial"
PS Happy Birthday to our Sweet Adorable Soft Wheaten Terrier "Clipper" Pics of Clipper with his cake we purchased in Newburyport this weekend! from
"JUST DOGS GOURMET"
PS: The owner is Julie Hoover she does not have a website but her is email is @
judy.hoover@verizon.net
Signing off for now,
Chef Sam
PS: My fennel sorbet and other the recipes I created this week will be on my website soon! Please, make sure to come back next week when I post my pics of the event and of course, Las Vegas!
Also, to my lovely wife Phyllis, my mother and mother-in-law and to
every mother out there :
Andrew & I will wish them a
HAPPY MOTHER'S DAY!!!!
.jpg)
.jpg)
