Culinary Ninja Skills: Create Your Contingency Plan 4

Are you a floater? By that I mean do you go through the motions, succumb to the monotony of life, not really worrying about the future - just the things that cause irritation on a daily basis ? If you answered yes  to this question - you just might be a floater.  Are you alone? No, there are millions, maybe billions of floaters out there living, working and surviving.  

Unfortunately, in your little bubble, floater - padded with extra goodness no doubt, there is a small margin for error.  Maybe you love your job, and have been there for 3 years. Maybe you have moved up the chain of command for a higher upper echelon title. When disaster strikes, it rarely differentiates between job status, age or saving-up-for-that-really-cool-phone.  Life milestones are somewhat plan-able,  but natural disasters, sudden health crisis and plummeting stock prices are not.

Now some of you are probably thinking - Hey, author, wait a minute - you can prepare for and sometimes help curb the effects of those unexpected things. Yes, I agree, you can have a disaster checklist, a cache of emergency supplies or take a CPR / First Aide class. And for those really bad events, you can  draft up a contingency plan.  

 But honestly - have you thought about the on-the-job "what if" scenario? Do you know what to do when the unwarranted situation strikes your employer? Corporate restructuring, bankruptcy, or hell, being caught on the job, with your unwashed hands , in the food, shoveling edibles into your mouth (cringe!).

Caught white-handed by Johan Rd

If you admit to being a doer of that last offense, well you have bigger problems, and probably shouldn't be working in the food industry. Please see Safe Food Handling: Food Preparation. You are not a floater, you are a walking Food Born Pathogenic Time Bomb!




“A man who works with his hands is a laborer; a man who works with his hands and his brain is a craftsman; but a man who works with his hands and his brain and his heart is an artist.” ― Louis Nizer

Food Poetry : The Secret Life of Chefs 18

What is food? it is life giving, nourishing both physically, mentally and sometimes spiritually.

Working with food and creating food fosters a keen connection to not only the ingredients, but the kitchen and tools used to create it - the kitchen becomes a safe haven where both chaos and creativity are awakened - the sites, the smells, the sounds become a second skin, and you develop a sixth sense about this culinary world.

Your co-workers become a living breathing single entity, each and everyone striving for the same outcome. All dancing in a timed rhythm around the kitchen , hurrying to get your prep done, to get your major courses panned in hotel pans within the steamer or in stock pans and sauce pans upon the stove, whose many squared and blackened burners are set aflame, all movements are accomplished in a delicate balance of wits and skill.

Image Credit: ljcybergal
Here is a poem that I wrote that encompasses a brief glimpse into the chef's kitchen. I hope you enjoy.

CHEF

beyond
the
flavors,

beyond
the
prep
work

and
the
working
rhythms
of
the
kitchen...

clanking
dishes,

chopping
block,

chef
banter.

the
gleaming
stainless,

the
hot
steam
venting
from
stock
pots.

sizzling
from
the
grill...

spices
intermingle
with
pilot light
perfume...

walk-in
freezer
gives
brief
respite...

grab
your
ingredients
and
go...

open
door
blindly,

across
the
kitchen
doing
a
dance
of
100
men...

always
shifting
reinventing
a
new
way
to
carry,

to
reach ,

to
scurry,

into
the
open
arms
of
your
menus...

Poem © Amber 2008. All rights reserved.

Blurb on Big Small Plates : Recipe for Tomatillo - Avocado Salsa 6

Cindy Pawlcyn Big Small Plates:




...I was inspired
by that funny movie
Mermaids, where Cher plays
a mom who can only cook appetizers...

Smaller Portions. Big On Taste.

I am a big fan of the bite sized sampler. I love dim sum.

At most decent restaurants you can satisfy hunger
with an order among friends made solely of appetizers.
When I think about small samplers, It is a feeling
much more nostalgic, it awakens memories of
toddler days, when little bits , here and there
were arranged in a goofy mosaic on my colorful
melmac dinning set, equipped with matching fork
and sippy cup. Little nibbler was I, and I enjoyed
this feast as I watched Sesame Street. My favorite
short was of the Pastry Chef, who in his chef
whites and hat, aided by snazzy jazz muzak, speedily
flat iced a cake on his Revolving Cake Stand.
That was a defining moment for me . I saw that and told
myself, yes, that would be someone neat to be.

In Cindy Pawlcyn's newest cookbook,
she explores the shrinking culinary world of mini plates. It is a trend I would love to see more of, especially as America's waste size keeps growing. Most restaurants have to relay their culinary flare plated with portions suitable for two people, eaten by one. Most customers tend to feel robbed if their portions play out into healthy sizes on the plate. The average person would vote quantity over quality --- in theory a better value, but for most avid foodies this is not the case.

Big Small Plates is a refreshing take on mini portions. Here Cindy uses ingredients to maximize flavor, and in the recipe below she includes some of my ♥ favorite ♥ ingredients. It is a ♥Vegan/Vegetarian friendly recipe.

Cindy's Backstreet Tomatillo - Avocado Salsa

Make sure you find the right ripeness in your avocados --- wiggle the stem, it should move gently, but not sink in totally.

Juiciness of tomatillos vary** --- you might need to add a tsp or more of rice vinegar and one additional tablespoon of olive oil.

If you want less heat in your salsa --- be sure to remove the jalapeño seeds.

• 8 oz. tomatillos, papery husk removed, cut into ½ - inch dice.
• 1 ½ avocados , pitted, peeled, and cut into ¼- inch dice.
• 3 scallions, white and light green parts only, minced.
• 1 jalapeño chile, stemmed, seeded if you wish, and minced.
• 3 tablespoons minced cilantro leaves
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper.
• ½ teaspoon ground toasted cumin seeds.
• 1 tablespoon rice vinegar**
• 3 tablespoons olive oil

To make the salsa :

Combine all the ingredients except the vinegar and oil, in a bowl. Mix well but gently, taking care not to mash the avocado. Whisk together the vinegar and oil until emulsified, and add just enough of this to the salsa to moisten it. Reserve any leftover vinaigrette to use in other salad dressings.

Big Small Plates © Ten Speed Press

Other cookbooks big on little adventures:

Photography : stage of the knot rolls' makeup 2

stage of the knot rolls makeup, originally uploaded by Amber *.

Culinary vs. Baking --- the icky blue line. 0

I asked a fellow baking student about the separation - the unspoken divide, that exists between baking students and culinary students.

Thin Blue Line by Derbeth

This was his response :

"It has always been there. No one has even tried to end the separation. When I first started, I started sitting over at the culinary table -- to visit with the former chef, he sat alone and I'd offer to sit with him. Everyone WOULD FREAK OUT if I mentioned going there...they told me: See that blue line the tile on the floor creates --- this is a line no-one will cross. IT is looked down upon."

I told him: "I had already committed that "taboo", no wonder I get looks". He laughed uneasily.

Another student , this time from culinary - had this to say:

"Bakers bake, cooks cook. Nothing more to that. We leave each other well enough alone, the only exception - lunch, or when we are hungry for some pastry."

Another culinary student - More brazen, actually came up to us (on our baking "turf"), though it was only the 3 of us, due to an earlier lunch because of the station we were in, he still came up to us and said this :

"I am trying to bridge the gap between baking and culinary. I am trying to make conversation with everyone."

Unfortunately he never attempted this ballsy move with the larger baking crew. He hasn't attempted this since.

It really is quite bizarre. And the main thing is everyone carries on this behavior as if we are rival fraternities. The right of passage for either is one's ability to ignore the other or avert your eyes . Doing this allows you full privileges inside the esteemed circle.

This is truly not what I was hoping to find. We are not part of some large & evil plot in a movie, we are just students learning.

And the funny thing is I have been on both sides. So far my previous culinary classes were so great. I loved the friends I made and all the memories. We had a blast.

So I imagined I would share this again. But it is awkward to try joining in on this bizarre discrimination. The problem is I have already made my stand. And people fear change.

More Random street comments... 2

Well, while making some adjustments to my formulas, I was approached by a man with a mullet & a pink backpack.

He asked me if I was a student of {a really crappy school- that somehow has a good reputation w/ the general public}, I said "No", he said "good girl".

I thought he would leave me alone but he swung back around. He started talking about how he "had owned 40+ restaurants, was a sous chef, world traveled & could cook anything."

Then he proceeded to brag in a nervous yet confident tone about "leading the march, for all the injustices in the world....The bus drivers pass me up when they see me, they won't stop...I will fuck anyone up who tries to put me down...I'm going to get him --- make a mess out of him, and put it on the internet (I laugh nervously) NO, I Will! Fuck these people who don't treat homeless people right!

Then he throws a earring at me. "This is what preacher does..He hands out things to all the street kids -ain't that cool? That's what I'm about. I don't do any drugs or alcohol. At the AA meetings I go to {o.k ?} I see these punks go & then buy drugs outside of the meeting -- fuck that! I go after them, tell them I'll mess them up if they do that shit around here...."

After He was gone, a guy with punk gear on, sunglasses & a la brae piercing looks over at me and says: "Were you impressed? Well were you? I think he was trying to win you over."

O.k not impressed, just weirded out. I pray he doesn't act out his plan. But if he does I will have a suspect --- his face is ingrained in my memory.

What did I learn from this experience? No more Smiling & nodding. If I am uncomfortable leave. If you hear something wrong - memorize that person's face - you never know if you'll meet the next America's Most Wanted .

Umpa Lumpas have impecable style.... 0

When I am in the bakery I feel a bit umpa lumpa-ish. With us in our uniforms and the constant mixing. And the big bags of sugar and flour.

Umpa Lumpas by pshab

maybe it's the constant standing -- all the blood drains from your head into your feet.

hmm..

People love a chick in uniform! 1

If someone asked me : Have checkered pants, a white bakers shirt/coat and white shoes changed my image to the world???

fulton street, 2004 by joe holmes

I might have to respond with a resounding yes! Everywhere I go now I am talked to or talked at. It has been 4 days of Seinfeld-esque banter. Normally when I am walking somewhere - nothing. I was the George Costanza of my world, wondering and stressing over too little interaction. Now I feel like Kramer - getting noticed. And I don't know how I feel about this.

Round-up: WTF Street Moments ,in Chef Whites, from the week
Here are some of the best excerpts that came up in conversation, from total strangers in various times during the week.


Conversation #1

"hey..I need to ask you something. IT isn't bad. Can you get pregnant after having your tubes tied??I have been eating like a horse. I have felt movement down in "that" area..." 

I was on the bus going downtown, this woman leans across the isle whispering. O.k what is she doing telling me about "that area" ?WTF I am a total stranger.

Conversation #2

"...I bet you even have white socks on under that white uniform huh!..I would never where so much white"

Oh, sorry I guess I look, hmm, like a baker or something? I guess having a career is not a person's knowledge but their clothing.

Conversation #3

"... after work I get wild and dance on tables"

Wow, that's great, I guess?

Conversation #4

"Oh what a stupid hat...No really I love it"

Very cute -- I hope all your little friends had a great laugh.

Conversation #5

street photography By Kreative Eye - Dean McCoy

"...damn car...I spent money on a new battery, sucked the juice right out of it..Spent $150 dollars on a brand new alternator, the damn car shorted it out. That's my Merry Christmas"

This guy was nice, but for some reason he told me his car saga for like 10-15 minutes. I couldn't leave because I waiting for the bus.

Conversation #6

"...Is your name Lisa? You look like someone I know"

I get mistaken for someone at least once a day. It must be the face.

Conversation #7

" I don't cook for a living anymore, from my experience it is one big assembly line - especially if you work for The Hilton...This pays better"

O.k well I am not going to cook, I am going to bake. I actually like what I am doing, it isn't for the money.

Conversation #8

"...god I have been craving a corn dog all day - your uniform makes me even hungrier...Mexicans and Russians make tons of kids and live in a 2 bedroom apt..Asians are made for breeding."

This is the most IGNORANT thing I have heard in a while. I am so tired of people with no tact, or compassion. Poor folks are poor folks. This is 2005 and there we go with perpetuating of stereo types. Maybe you should maybe, I don't know learn a different culture?

Conversation #9

Bus Stop By Maurizio Costanzo - mavik2007

" ..please say this [a Russian woman hands me a Russian to English electronic translator, I speak several words and simplify them]...say "Babooska" - you "young girl", I am old babooska. In Russian "heavy" is lighter...[she laughs a throaty laugh]"

This woman was very kind. She was trying to better her English, and since I helped her she wanted to share her Language with me. Very cool.

Conversation  #10 (I say this loosely as I wasn't a participant)

As angry as I get by Erika Hall

" I had Hep C and thyroid problems --- but JESUS healed them, he saved my LIFE!!!"

Holy S*** , I am walking a side street, and about to cross the street, when a women driving some big '80's boat, comes half way out the window - looking at me and yelling, while the car is still moving.

She kept screaming this over & over.

O.k Jesus is great --- but guess what, Jesus might not want you to run over someone, or get into a car accident. What Would Jesus do? Pull over and  STOP THE CAR! Before exclaiming divine measures have taken place.

(Image on right is not actual picture of person, used for demonstration purposes)