I will post some content on Chef Roe eventually but for now here are some of my favorite Roe quotes.
“I am serious as a heart-attack.”
“Do you feel like a fucking idiot?” – Directed solely towards me
“Blue Hill is the most fake, fantasy, made up, wet dream….fake version of sustainability”
“I can do my best…for example, as an NFL player I can show up to practice, fit, on time and without cocaine in my back pocket and prostitutes in my car.”
I stepped into the kitchen with no real expectations. I was every excited and just as anxious. my first day i wandered around the kitchen looking for someone on the management team. After managing to find my way into bake shop I finally found the Sous Chef. He put me in connection with a manager. I immediately jumped in to help a team slice carious garnishes for a salad bar. It was simple work but still very entertaining. After finishing that I did various tasks around the kitchen. I was essentially a tournant, my role was to jump from team to team to help pick up the extra work.
One of my tasks involved searing crab cakes for a party the next day. A slim, African American gent was standing over the tilt skillet furiously dropping and turning crab cakes. I was awestruck when I saw how many he had completed, as well as how many were remaining. 2 full sheet racks, each filled with 18 trays, each tray containing over 50 crab cakes. I introduced myself and found out that his name was Jeff. We stood, with the racks dividing us, and mindlessly seared crab cakes for another hour or so. I had fully lost track of time by the end.
I discovered later that Jeff had not left until 2am that morning because he had to make and form all of the crab cakes the night before. We were actually doing yesterdays prep work. Regardless it ended up being one of the best decisions I made on extern. I made a solid friendship that would end up helping me. Jeff and I had a very unique relationship. It was more of an unspoken agreement but after that day we continued to work in tandem on tasks. If one of us needed help the other would jump in ,no questions asked. As a result we frequently ended up with more overtime than most of the people we work,ed with. I really enjoyed the work though,. I always had fun doing these monotonous tasks. I think it was partially attributed to the fact that i had a solid teammate. We are always told that a kitchen is made up of a team but it is seldom that you find a teammate you can so heavily rely on.
This stayed constant during my entire 18 weeks at Marriott. I noticed though in the early stages that everyone was very nice, but no one was really willing to stay to do extra work or help their team. That’s not to say I didn’t get help from anyone else. I just felt that the teamwork aspect didn’t really exist. I didn’t mind it, because it forced me to work hard and helped me improve on various skills and timing. Thanks to Jeff and many others my first four weeks were quite enjoyable.
Please check the portfolio tab. I will try to keep pictures updated.
Hopefully I will be able to write more now. Check in daily.
During a lecture today we discussed the use of the pestle and mortar. One of the teams in our class was making a salsa that was ground rather than chopped. We were using tomatoes, jalapenos and Anaheim chilies, onions, lemon juice and cilantro. This process of grind gives the salsa a slightly more unique mouth feel as well as flavor imparted from the stone that composes the pestle and mortar. This particular version was made of volcanic rock from the Mexico. It was a rustic looking bowl on a three small pegs. The mortar was short and resembled an inverted snow cone with a rounded tip.
The discussion changed directions when Chef presented the class with a question. Why do we not add the onion in immediately to the mix and grind it. Onions belong to the brassica family. This is a family of vegetables that contain sulfur. These gases are released when an onion is cut. When using a sharp knife, the cells are sliced rather than crushed or popped. This prevents the mists of sulfur gases. When this gas mixes with our tears it actually creates an hydrochloric acid (HCl)
This was significant because processing the onions with all of the other ingredients causes more of the gases to get released. They overwhelm the salsa rather than enhance the flavor. The concept was, the more that an onion is processed, whether that be chopped, minced or ground, it will release more and more flavor. Some other bulbs such as shallots also share these same properties. Mincing shallots by hand will yield a more gentle flavor than if they are chopped.
As many of you know I have now been my externship at the Marriot Marquis. This is a brand-new location the heat of Washington D.C. I will be working on this program for the next 18 weeks. After speaking to the chef he offered me more then 40 hours a week. Keeping that in mind I am going to limit my posts to 4 times a week. You will be able to see daily posts from Monday to Thursday. I will be messing around with more site formatting and hopefully be securing a solid domain name sometime in the near future. I will keep you posted.
If you are a student at the CIA I am sure you are very familiar with a local takeout Chinese food joint that goes by the name Yeung Ho II. Now I want to begin by mentioning that Yeung Ho II has been my favorite place to dine on “Chinese” food since I started back in late September. I have been a loyal customer and this incident has disappointed me more than anything else.
About 2 months ago my roommate and I both ordered a special combination meal of boneless pork spareribs. Now for a college student this is a great deal: about 1 pint of fried rice, and a pint of pork with a pork eggroll for $7. I just recently spent $7 on about 5 oz of gelato the other day so this is a fabulous deal. Quality has never been an issue, in fact I thought that this particular order was fantastic. The pork was relatively lean so I wasn’t chewing on fat the entire time. The heart of the problem was in my roommates food. As he bit down on a mouthful of pork he felt a sharp pain in his mouth. He spit out his food and he saw a shard of glass glistening like a diamond in the rough.
He immediately called the restaurant to let them know and as I sat there and listened he was extremely cordial and polite. He made no threats or complaints, he simply wanted to let them know why had happened. They listened and apologized she even offered to comp a free meal. They even drove all the way back to Hudson to drop off the meal. I honestly don’t think it could have been handled better by both sides.
So what is my complaint? About a week before the semester ended we attempted to order our usual. But as we told them our room number they began to give us trouble. They told us that they didn’t want to serve us. Now I respect the right to refuse service but the justification was farfetched and ludacris. They told us that they didn’t want to serve us because hey didn’t want to put more glass in our food. My roommate asked to speak to manager but they refused, claiming that he was not working that day. This went back and forth until my rooms hung up.
Now my intention is not to scare anyone. The food that they produce has great price point and is very good quality for what it is. But their customer service department needs a major overhaul. I hope they see this but until then with what you et when you order from them, you may just end up with a mouthful of glass.