FOOD + QUALITY= REVENUE

There are so many global issues facing our food supply and with the current economic crisis, global warming, the increase of food demands from emerging countries like China and India, the human race is facing rising food shortages.
However under proverbial radar, many food conglomerates are working tirelessly behind the scenes to meet these challenges. The latest "food movement" is to remove a few ounces from a container or packaged item, to reduce the overall cost.. For example, just a few adjustments to a packaged item can reduce shipp ring costs, prevents rising prices and in turn increases revenue. This trend is being adopted by more and more  within the industry and the days of "super sizing" is becoming a thing of the past. However less food will not prevent the cost of food from rising, inevitability, unless countries around the world, seriously address food shortages and issues such as; over population, depletion of our natural resources and more importantly poverty.
You can check out these two sites for more information on "climate change on food production" and "paying more for less",www.climatecentral.org/blog/climate-change-and-global-food-production-qa-with-david-lobell/www.climatecentral.netand www.slashfood.com/2011/01/07/packages-shrinking-why-youre-paying-more-for-less.
So with the these new challenges facing our food supply, I personally have found ways to deal with rising costs and demands for healthier food choices. I concentrate on seeking out high quality, locally grown food staples. For example, I purchase poultry products from a  regional vendor that adopted " free range farming" technique, which simply means that their chickens are free to roam . Now at face value the price on their product per serving is much higher than their national competitors. Yet overall it is a real saving, first because it is a 100% breast meat, which translates into "true volume". Secondly, cheaper brands plump up their chickens by injecting water and adding hormones to their feed which "artificially" increase their weight. The  product I purchase when cooked, does not shrink and that is an essential key component, when I provide caloric and nutritional information to the students. Finally, I can stretch this product further due to its density, which generates a solid revenue.

So to sum it up, quality food can put money in your pocket, even if it's just loose change!  

Best Regards,


Chef Sam BFD


PS: My next blog will be on Cultivating New Food Ideas As We Spring Forward!

SO FEEL FREE TO DIP INSIDE MY SITE AND TASTE MY RECIPES

I decided to start out the New Year by opening up my site for a limited time. So feel free to browse my food and my recipe creations and please contact me, if you should have any questions.

Best  Regards,
 
 
Chef Sam BFD

 
PS: My next blog will be on strategic methods to raise revenue !

RAZAPINOS.. WITH OUR DOG CLIP `A FUNNY VIDEO

Great cookies with a catchy tune..
Razapinos, Blubaneros get them while their good and hot, yum, yum ,yum!
Razapinos, Blubaneros, they really, really hit the spot, yum, yum, yum!







Best Regards,



Chef SamBFD

PS: STAY TUNED I UNVEIL ON SUNDAY MY NEW BLOG , CALLED S.L.A.B !

RED WHITE & BLUE ROAST BEEF SANDWICH EXTRANVAGANZA !

Now, if you are looking for the ultimate Roast Beef Sandwich experience, then you came to the right place!. Today, I am offering this FREE demonstration that you can share with others. So spread the word about this recipe creation and my site!



PS: I would love your feedback, so feel free to drop me an email at; info@bostonfoodddesign.com. Also, if your are interested in more of my recipes then go to my website, http://www.bostonfooddesign.com and sign up today!


Best Regards,


Chef SamBFD


My next article will be linked to another new blog called S.L.A.B which is "SHARE LAUGHTER AT BREAKFAST". This an interactive weekly site, where readers can post their humorous stories over Sunday breakfast. So come by next week to view my new blog and don't forget to bring, a cup of coffee, or tea with you!

TRAVELING WITH ONE POT

Here is a video that I think will be usefull when traveling on business.

IT'S TIME TO RAVE ABOUT... "RAZAPENOS & BLUBANEROS"!

                                               ~
                                 RAZAPENOS

&

                                                                      

          ~

BLUBANEROS

                                   R  & B COOKIES

I  have designed many recipes over the course of my career but I will tell you this much, I can say these cookies are one of my best creations. Between the contrast of sweetness and a mild heat, this combination creates such a delicious distinct unique taste. Also, the flavor lingers in the back of your palette and leaves your mouth feeling so refreshed that, you can't help but want more!

These sugar cake cookies come in either vanilla or chocolate and with a raspberry jalapeno or blueberry habanero filling.
Each cookie is .75 cents each but if you purchase a dozen or more than the price of an individual  cookie will only be .50 cents !
Please go to my website and send me your order at  http://www.bostonfooddesign.com/



Best Regards,



Chef Szam BFD

PS: My next blog will be on how to make food work for you!

WELCOME STREET FOODS BACK INTO YOUR KITCHEN!

There are some simple recipes that have a major impact when creating a variety of meals in your kitchen and they come from the streets of your neighborhood. Simple foods has always been accessible and it's reflected in the cooking traditions passed down from our ancestors. There are many ways to prepare our food and so whether it is curing, grilling baking or even cooking over an open fire, these methods have been used for centuries and they are the core for some of our basic ethnic dishes. I have found through my own personal experience with Street Foods, that for the most part, preparation is a key essential element. So get into the habit of marinating and seasoning your food items ahead of time. Also, always keep basic ingredients in your kitchen such as; sea salt, pepper and essential heart healthy cooking fats like olive oil. Furthermore, try to have fresh herbs available and accessible like basil and oregano. Or if you are able, create your own "herbal garden" and in the process you can contribute to the "green movement" by recycling and reducing your "carbon footprint". So start by cutting in half a couple of milk containers or use plastic soda bottles or you can even use decorative tin cans or crates. Then punch a few holes in the bottom of your containers and use old dishes, saucers, or even tin pie plates, as catch basins, for the excess drainage. Remember it's best to use a rich dark potting soil and also, keep an empty container  lined with a plastic bag,  preferably near your sink. Then when needed, instead of disposing coffee grinds or egg shells, you can occasionally, add them to your soil to provide additional nutrients for your plants. Keep in mind, your kitchen garden acts like a tiny greenhouse as it removes carbon monoxide and provides cleaner air to your living space. Also, certain herbs produce some phenomenal natural scents like basil or mint and others are visually appealing such as; certain wild thyme's or borage blossoms. And as long as you water your plants and that includes the occasional steam from boiling water, along with a good dose of light, either natural or fluorescent, you can create a wonderful "miniature" garden year round!
Also, staying true to a more "organic" approach to food, try to purchase seasonal fruits and vegetables from your local markets or grocery stores. For example, in the Northeast our fall harvest season has arrived and so locally grown native corn, tomatoes, acorn squash and fruits can now be purchased at a fraction of the cost from their imported counterparts! Furthermore if at all possible, buy your meats, poultry and fish at your local market too, there is nothing more appealing to the senses than fresh food! Finally when cooking remember this, quick preparations like pan frying or grilling will enhance the flavors and awaken the senses.
So start by preparing a personal shopping list, first either grow or purchase fresh products, next get into the habit of seasoning and marinating your items ahead of time. Finally change your mind set when it come to preparing a meal, it does not always need to be approached as such a daunting task simply, alter your cooking methods to cut down on preparation time.

In closing try to eliminate from your diet any unhealthy foods and artificial additives, as you make room to...

Welcome Street Foods back into your Kitchen!

Also, please check out this link on "colorful herbs", http://www.frenchgardening.com/aupotager.html?pid=3172454393177293.

It's time to unveil my cookie line, Rasaepenos and Blubanerios!


Signing off for now,


Chef Sam BFD

PS: I have been very busy with the start of the new school year at Northeastern University, creating recipes and entering menus into a new site for the surrounding college campuses in my district, as Chartwells' new Regional Operations Manager.  Furthermore, on a more personal note, I have been working diligently on the development of my cookie line. I apologize, to my readers, that in the past month or so, I have been slacking when it comes to writing a weekly article. I had promised in an earlier blog that I would provide a weekly post, but I plan to have some very exciting new entries coming soon, so stay tuned !

Now I missed Saint Anthony's  Feast this year, but I located this video on You Tube and I really believe it captures the essence of the articles I write regarding Street Food. The music maybe outdated for some of you, but it has a collection of great old footage that covers the span of the feasts' inception. Finally, I hope all of you had a wonderful summer and as we see say in Italian "con affetto, i migliori auguri a tutti", which means "love and best wishes to all !

A GROWING PROBLEM WITH FOOD!

When I say the word Frankenfoods, I would be willing to bet the first thought that comes to mind is either the story of Frankenstein or the silver screen rendition of John De Belo's " Killer Tomatoes".
In actuality, the issue of Frankenfoods is of a biological nature in which the appearance of some food products become altered or redesigned using genetic cloning, by the food conglomerates, while they try to meet the supply and demand. As of lately, there have been calls for healthier food options at lower costs which has forced the food industry to delve deeper into this issue of genetic enhancements to our food supply. Also, we are forced into this field in an attempt to stave off potentially crippling droughts that have plagued European countries and our very own over the course of mankind's history. There are consequences for pursuing this course of action, due to limited time for testing and the possible human harm these Franken Foods might incur .Which leaves us with two major dilemmas. So, do we as a nation halt this lab experiment? Or do we slow it down, become more diligent and cautious? We must address these concerns and decide the best course of action. Probably, meeting somewhere in the middle would be the first step towards a resolution to solve this quandary.
Now, there are four major players that make significant decisions on our food supply today. They are the following: Cargill (beef), Farmland (pork), Perdue (poultry) and Tyson (poultry).
The government supplements these major food corporations, as well as regulating their pricing, quality and production. While there are a handful of major companies responsible for livestock and crop selection. For example, today we can grow a chicken in 45 days as a harvested animal. This system which is bottom line driven, has been cost effective. So as long as this equation continues to equal a net profit, more of these instances will become common place.
Unlike before where the United States' population was growing at a rapid rate, we are now facing a population declension of ZPG (zero population growth). That means for us in the United States that it will be not be the demand for food but that lack of a supply to feed a very geriatric citizenry. Adversely, in the rest of the world, places of great economic growth like China and India will continue to increase their consumption of meats and grains. This will directly impact the rest of us globally, as prices of basic food staples steadily increase. So the final question is, will food shortages become the the norm? Sadly, the first to feel the effects would be underdeveloped countries like Ethiopia, who have been stretched to their limits. However, with the rise of emerging countries and their food demands along with real concerns on the burden this will place on our natural resources, eventually this will effect all nations across the globe.

Finally, I want to end this entry on a postive note, with all the advancements we made so far with organic alternatives and with the help of technology we are rising to meet the many challenges we face with food and feeding the masses.
Remember my saying,  "with innovation comes culinary creations".

Please check out these sites for further information on genetically produced food   www.ncbi.nlm.nih.gov/pubmed/18989835 & the recent news on the drought in Russia and their wheat crop. http://articles.moneycentral.msn.com/news/article.aspx?feed=AP&date=20100805&id=11806663


Please watch this video called Food, Inc. 
Our high demands for easy accessibility, comes at a cost.  



Best Regards,


Chef SamBFD


PS: My next blog will be very interesting, I will have some great recipe ideas!

SO WHAT'S NEW WITH THE FOOD INDUSTRY?

There are a lot of new and interesting ideas coming into the food industry and each days shapes a different spin on what the consumer desires. So if you are like many of us, you need to keep up on current events. Just watching the news lately, you hear daily reports on the oil spill and the damage it has caused to our food supply in the Gulf.  Never mind that this region has still not fully recovered from the devastation left by Katrina in 2006. Their are fisherman and local restaurants who have been effected by these recent enviormental catastrophes, who are now also going through tough economic uncertainty. The socioeconomic downturn has risen into the forgound of the food industry.
So it goes back to the industry as a whole, which is always looking at ways to create and improve on our food supply. Whether we are talking about minimizing environmental hazards, developing super seeds to withstand the worst crop conditions or purchasing locally grown food staples. This is always a subject worth discussing. There is such a major movement going on today in this country, which is fueling the education sectors. Students across the country are learning to eat  "consciously" and have a higher understanding on agriculture and farming. It is foreseeable to see future educators placing more ownness on health and wellness. It will probably be required to take mandatory courses on food and nutrition. This will also open up, to the next generation, a plethora of new job opportunities. As Generation X evolves, as too will the technology. While their on the quest to improve our food supply and find alternative methods to safeguard the environment. As this generation ages, you we will see a growing dependence on the cyber world in their quest for convience. Even today, the agricultural schools are presently arranging to have their students grow their own vegetables on small plots of land along with making composts to assist the students with paying for their tuition ! The rise in food education blends the lines between food science and socioeconomic factors, as it pertains to wellness. An example of this would be, creating organic pesticides that are less harmful to the environment and that will overcome the issues of Franken foods. Changes like this are happening everday in this new socioeconomic climate. The industry is reacting to these shifting conditions as it finds new ways to meet those demands and presents new opportunites and recources.
Now there are so many avenues in which one can suss out the information they desire, whether it's in agriculture, food science, production or new food creations. Many of us in the industry will say, that going out into the field is the one of the best ways to keep ahead of the curve. And so it is not uncommon, for me to frequently attend food shows, seminars, classes and networking events. However, there are also relevant sites that I frequent to gather information on the latest advancements. So please, feel free check out this link to the National Restaurant Association, http://www.restaurant.org/  for further information.

I apologize to my readers that I have been away attending many workshops. It has been a very busy summer for me! I promise, moving forward, that I will be more prudent in my postings and ensuring weekly articles!


Best Regards,


Chef SamBFD

PS:  Please continue to support the efforts in the Gulf and Haiti.
       God Bless America!


Next week : A VERY IMPORTNAT BLOG ON:
"WHO DECIDES HOW MUCH  FOOD IS PRODUCED & THE FOUR MAJOR PLAYERS, IN FOOD INC."

"BRAINSTORMING" THE CULINARY WAY !

Below is a dish which was created by renowned Chef Jet & his staff

I have talked about recipe creations and touched upon menus. Again, creativity plays an integral part in setting up a variety of food items and a set menu is a key component. However, in today's market it is imperative to keep things interesting. So introducing new food items onto your set menu will keep your customers guessing. Also, social networking sites such as, Twitter or Facebook are important marketing tools in this technological era. Furthermore, writing a periodic blog or displaying a short video are ways to introduce yourself and your venue. In this new age of instant information reaching out has to be done more swiftly than it has ever been done in the recent past to maintain interest. We have found in the educational sector that providing an intranet site, has been a valuable tool. We are constantly receiving feedback on related newsworthy issues on health and nutrition. Particualry for the students, it is vitally important for them to be in the "know", on matters such as, the latest on food allergies. Futhermore, to keep up with their busy lifestyles, we are receiving many requests for " healthy food choices, on the go" . We find their subject matter to be a priority and we appreciate and welcome the students' participation to provide to us with feedback and suggestions as we continue to work on improving our current methods. Furthermore, today's students either connect by texting, twittering, blogging or uploading their favorites sites simply by using their Blackberry or Smart-Phone. So it is not uncommon for us to receive direct responses or instant messaging! We work tirelessly, on offering a variety of food choices and in the process we continue to develop new and interesting concepts to keep them coming back for more! Finally, with the rise of Latino, Asian, and Indian influence there are new and exciting foods entering mainstream campus dining halls all across the nation. Soon, a "Samosa with Curried Potatoes and Chick Peas" might be considered the next fast food craze!
Times are a changing, and with the help of high tech innovation, we rev up on our culinary creations!

Enclosed are pics from a seminar I attended at UMASS Amherst where I met  Chef Jet Tila from  the Wazuzu at the Encore Las Vegas and other renowned chefs and their staff that cooked their famous dishes and offered their valuable insights and suggestions. This was a great experience and there was a lot of  "Creative Culinary Brainstorming" going on at this event. It was a privilege to attend this one day workshop. I came away with new and exciting techniques, that can be applied for recipe and menu creations.

Later on in the week, I will label all these dishes that are displayed on this blog.


Signing off for now!


Best Regards,



Chef SamBFD

Feel free to email @ info@bostonfooddesign.com with any questions.


PS: My next blog will be on what is new in the industry.

   Great Chef and nice guy..your rock Chef Jet!                                                 VIVA LAS VEGAS!

NEWBURYPORT `STREET FOOD VENDORS

We went this Saturday to Newburyport for the "spring fest". Well, to our surprise it was packed with cars and more importantly, lots of people. So what were we thinking? I guess, we thought it was just like any other ordinary Saturday. I guess, it never entered our mind that it was Memorial weekend. I guess, we didn't  notice the weather that day was perfect. I guess, it really didn't matter, so long as we were together enjoying the day in Newburyport! 

Even though, it was crowded there still was a feeling of simplicity and beauty as we walked along the wharf and  the commons. Today, there were many clusters of Street Vendors from Legal Seafood to even Comcast. They were serving up fried clams, sausages and peppers, clam chowder in big bread bowls. There was even a food demonstrator, frantically handing out samples of " Kennel Corn". Also, lining up and down the side streets were vendors selling handmade jewelry, clothing and photography . As we strolled along a few passer byres  stopped us to inquire about our dog," what breed is he "? One commnet that really grabs Clip's attention , is "oh how cute"! He'll just sit still, look up and wag his tail, such a ham!  Now there was one woman in particular, who went as far as going to a doggi vending machine to purchase a cookie for our dog! Of course, our Clip always the gracious pup, begged for more and then gave her his paw. He's a real character,! Yet, throughout all of this, I realized that so many people stopped and chatted with us! And as we strolled further down the side streets, we peeked into the various store fronts like "Gourmet Dog Foods". Earlier in the month we purchased Clippers ' birthday cake and met the owner, Julie Hoover. The store has a variety of home made dog food items, which are baked right on the premise and they are gluten free and organic too ! Finally, we could not pass up Richdales, in my opinion is Newburyport's finest variety store. There you can purchase hot dogs for just 25 cents and yes, you heard it first from me, it's worth it. I bought six all for a whopping $1.50, now that's a deal! Finally, as we headed back down to the plaza, we heard music and people singing. There in the middle if the square I saw a live band and they were playing a  true classic and one of my favorites a Beatles' song,  "Sgt. Pepper's Lonely Hearts Club Band ". My son turned and commented to me "wow dad, that song is old, but at least it's the Beatles". I smiled and thought to myself "well at least he knows their music". Then we sat on a bench and I felt so relaxed, it turned out to be such a great day! I observed the many families, mothers, fathers, children, young and old laughing and conversing with one another. It brought back memories of my childhood in Italy. I remember sitting in a piazza in Grotto, with my family, eating  fresh cold cut sandwiches wrapped in wax paper, while listening to a fellow pizano, strumming his mandolin! I thought to myself  " doing this, is what makes life worth living"! Just by spending some time with your family, laughing, joking, eating and mingling with people. We made wonderful memories that day and so as we say in Italian,"la dolce vita" and I couldn't agree more, life is sweet!


Best Regards,


Chef Sam BFD

Happy Memorial Day !

Let's not forget the many men and women who serve and protect our Country every day ! 

My next blog will be on keeping your recipes & menus fresh & interesting!

GLUTEN FREE DAY!!!

                 

This Product is from Scott Rothwell's, he is a Director of Dining Services from Chartwells as well as , a Caterer. His website is http://www.cateringboss.com/

Check out the gueten free cheese spread called: 

  "WE CAN'T SAY IT'S CHEESE "   

It's made with homemade "oatmeal & vegetable oil. 

His "ALO DRINK" is superb!

It is made with Alo Vera Pulp, spring water and cane sugar.

RASAEPENOS ARE COMING SOON..SO HERE IS A SAMPLE PROTOTYPE !!!

         

This dish is straight out of my personal authentic stash of recipes. It is a titillating combination of my sweet homemade raspberry jam and your garden variety jalapeño pepper. This dynamic duo of both sweet and spicy envelops your mouth and with the help of the sugar cookie base the contact heat of the pepper is hidden. It is only after you have swallowed this delectable sweet confection do you than feel the tingling sensation that the jalapeño leaves in its wake. This explosion of flavor will have your taste buds begging for more and you can only find it here at
Boston Food Design.

I HAVE PATENTED THIS RECIPE AND PLAN TO MARKET A LINE OF PRODUCTS TO THE GENERAL PUBLIC SOON! Rasaepeño



Best Regards,


Chef Sam BFD


PS: Let's hope Louisiana finally get's the "Okay" from the government to finally use their methods to clean up the Gulf Coast and save the Wetlands!   

RUSTIC PIZZA PIENA

PIZZA PIENA

This pizzagaina I made is a recipe handed down from my father-in-law Vincent Parziale his family and cousins owned Parziale's bakery in the North End. He knows a great deal about baking and he definatelyknows how to make pizzagaina. In my professional opinion, it is the best I ever tasted. Just to elaborate further, I made 80 pizza pienas for an event at Northeastern University recently, using his recipe and all of them were gone that day! I have never seen anything like in my entire career. I received so many compliments and positive feedback! I recall the Area Chef from Chartwells, coming by giving me a great bear hug, Then his eyes welled up and he tearfully said that "he had not had a pizzagana like this, since his grandmother was alive" and he went on to say  "brought back such wonderful memories of his childhood and his Italian heritage"!

I could never, ever part with this recipe, it means so much to me and my family. However, if anyone is interested in purchasing a pie from me please feel free to go to my site.                                  http://www.bostonfooddesign.com and for a limited time I am offering the price of one whole pie for $50.00 (this does not include tax or shipping charges) 

Anyone who is familar with Pizza Piena Pie will tell you that is cheap!. I am only providing this offer for a short time to introduce myself and my creations to you.

This pie will come frozen and it will need to be refrigerated.

Stay tuned and please come back to my blog. I plan to unveil another food item that I created and it is so unbeleivable!

I displayed a slice to show the density of this pie. Filled with imported cheeses and mascarpone, ricotta to name a few. Also, Italian cold cuts, Pancetta, Soprasetta, Capicola and others Italian meats. The texture is creamy and the flavor of the cheeses, meats and herbs like finley cut cilantro and basil, produces a smooth rich nutty earthy flavor that is not salty but rich and unique!

THESE ARE SOME OF MY DISHES FROM MY VIDEO THAT ARE MY CREATIONS FROM AN EVENT I CATERED .

Best Regards,  


Chef Sam

FYI: Soon I will unveil  my homemmade food products that you can purchase from my site ! Also, if you need a personal recipe or menu consultation feel free to email me info@bostonfooddesign.com

EATING VEGAS STYLE !!!

I mentioned we went to the Imperial Palace on the strip. There is a great new restaruant which replaced the Mandarian Tea House

THE HASH HOUSE OF GO GO

The food is GREAT, the portions are HUGE and the price is RIGHT! 

So GO, GO !

GREAT FOR A FAMILY OR ANYONE FOR THAT MATTER ON A BUDGET!!

 WAFFLES AND EGGS STUFFED WITH BACON

SAGE FRIED CHICKEN, DIRTY SMASHED POTATOES, BISQUIT AND REDUCED MAPLE SYRUP

This is NOT the most healthiest of meals but I suggest you do the following:

  SAMPLE the food and leave more on your plate. That is what I did and it was only the time I did not follow my diet..but it was worth it!!.

PICS OF LAS VEGAS `FEAST & STREET

SAN GERNADO FEAST HELD ONCE A YEAR IN MAY!
JUST LIKE BEING IN THE NORTH END, I LOVE FEASTS!

OF COURSE, MY SON HAD TO BUY A SHIRT!!

LIVE MUSIC & ENTERTAINMENT !!

AHH YES, WE HAD A NICE SAUSAGE SANDWEECH!!

                                         AND HERE'S THE SHIRT!!

GREAT FEAST OF ALL PLACES  LAS VEGAS!! 

BEHIND EVERY GREAT MEAL IS A GREAT CHEF~ PART 2

So up to now I have discussed some key essentials in cooking. So let's recap some of the key elements , finding the right recipe for your dish, planning, preparing, prepping, cooking, and presentation. Add a dash of imagination and ability and presto you arrived !
Remember this when you start treating food as if it is ART form then and only then, will your plate become your CANVAS!

Below is a video of a venue I catered and the dishes in this video offers an artistic expression of my food. I created my very own food versions using my personal recipe creations. 

Please feel free to contact me.  

Best Regards, Chef Sam

BEHIND EVERY GREAT MEAL, IS A KITCHEN, WITH A GREAT STAFF AND A GREAT CHEF WITH IDEAS ! ~PART I

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!!!!

                                                                                

STREET FOOD PICS

I wanted this blog to be simple, here are some of the pictures of the food I created for Street Food