Bob Del Grosso has come up with a wonderful idea...
Hes going to document the death of Foie Gras in the US.
Stay with me on this one, cause its a good idea.
"I've decided that it's only a matter of time until the tiny American foie gras industry is wiped off the map. To mark it's passing I've made a map that to track news about protests, legislation and special actions by animal rights commandos against restaurants and farmers."
So help him out, if you see a story or hear of something that contributes to bringing an end to Foie Gras in the US let him know so he can find and tag it.
Dont send him info about people fighting against the ban or people FOR Foie.. just the movements against Foie.
Monday, June 18, 2007
Saturday, June 16, 2007
Soundoff Sundays
Ive come to realize that I spend alot of time on this blog discussing and reporting on topics regarding the food industry, but dont spend alot of time talking about food.
Funky, I know.
In my downtime I spend alot of time searching the web for other foodies and reading what they are up to. I have come to really enjoy alot of these sites and blogs we are all committed to.
So I have decided to start a weekly segment Im going to call:
Shoutout Sundays.
Every Sunday I will post a link to a site I read, follow, or respect. I hope you all follow the link, bookmark, and enjoy these sites as much as I do.
So without any further delay...
I am pleased to give you Petit Chou.
This site is run soley by Julianne, AKA Petit Chou. Great photos as well as the feeling that she just plain loves food. It hasnt been updated since the end of 2006 (Hope all is well with her) but reading the backlog is well worth it.
Enjoy
Funky, I know.
In my downtime I spend alot of time searching the web for other foodies and reading what they are up to. I have come to really enjoy alot of these sites and blogs we are all committed to.
So I have decided to start a weekly segment Im going to call:
Shoutout Sundays.
Every Sunday I will post a link to a site I read, follow, or respect. I hope you all follow the link, bookmark, and enjoy these sites as much as I do.
So without any further delay...
I am pleased to give you Petit Chou.
This site is run soley by Julianne, AKA Petit Chou. Great photos as well as the feeling that she just plain loves food. It hasnt been updated since the end of 2006 (Hope all is well with her) but reading the backlog is well worth it.
Enjoy
Truth in News...
Wise man once said:
"Never believe everything you read."
Oh how very true this can be.
I have it on good authority that Kelloggs move to remove childrens advertising wasnt exactly as "Voluntary" as they are spinning it to be. The article makes some mention of possible laws to be passed and a lawsuit against Kellogg, but my understanding of this is a law was passed restricting the use of certain marketing methods in regards to children under the age of 12.
Im awaiting the hard evidence from a source, but suffice it say if this is the case.. for shame.
I will post again once I have a chance to review the facts as they stand.
"Never believe everything you read."
Oh how very true this can be.
I have it on good authority that Kelloggs move to remove childrens advertising wasnt exactly as "Voluntary" as they are spinning it to be. The article makes some mention of possible laws to be passed and a lawsuit against Kellogg, but my understanding of this is a law was passed restricting the use of certain marketing methods in regards to children under the age of 12.
Im awaiting the hard evidence from a source, but suffice it say if this is the case.. for shame.
I will post again once I have a chance to review the facts as they stand.
Friday, June 15, 2007
Down to Business
Ive been doing alot of opinion pieces as of late, and while those are fine I want to take a step back from them for a bit. For the record though, my opinions are not set in stone. I welcome debate and fact vs fiction at all times during a matter of opinion. There are things I am opinionated about, but am probably wrong because of misinformation or a skewed viewpoint. So to anyone who reads this blog, please feel free to debate with me, I may end up seeing things better your way or vis verse.
But now, on to today topic: Books.
There are now millions upon millions of books written, being written, or in the process of being thought to be written in the world. I want to share with you some of my personal favorites. These are all books Ive enjoyed more then once and will probably read again and again and again.
First up we have Lessons in Excellence with Charlie Trotter.
This is actually the first culinary book I had ever bought, back in my youth so long ago (So it seems). I bought the book thinking it would be an in depth look at how Chef Trotter runs his kitchen, and it was.. but it was also much more then that. It really gives you a chance to crawl inside the mans head and take a look at how he sees business. It goes into detail about the standards and practices he expects his staff and himself to uphold at his restaurant.
Its really a great book to read even if your outside the restaurant business. Its a great view of how a man and his vison has been successful.
The Making of a Chef Michael Ruhlman
Not like I even have to mention why this book makes it on the list, but for the sake of argument...
Michael Ruhlman does a outright fantastic job of giving you a first person view of the life of a Culinary Arts student, more directly one that attends the CIA. Ive read this book, I dont know how many times, and each time I read it Im reminded of why Ive choosen to do what I do. This feeling is shared by so many people at this point having this book NOT on my list would probably cause me to be blackballed.
Cooking for Kings: The First Celebrity Chef by Ian Kelly
This book is all about Antonin Careme, the first highly regarded chef and considered the father of modern kitchens. You get a very good view of the life of a young cook who seeks to become a great chef, and you also realize that even in history half of getting anywhere is who you know.
Through well placed connections Careme ends up under the service of both Nepoleon and Czar Alexander. The book also contains diagrams of banquets, copies of menus, and pictures.
A really good read about the history and changes in kitchens.
Les Halles Cookbook.
All around good read and good cookbook.
French Laundry Cookbook.
Also a VERY good read. Great tips and basics in this book. Not only that, the pictures are awsome.
But now, on to today topic: Books.
There are now millions upon millions of books written, being written, or in the process of being thought to be written in the world. I want to share with you some of my personal favorites. These are all books Ive enjoyed more then once and will probably read again and again and again.
First up we have Lessons in Excellence with Charlie Trotter.
This is actually the first culinary book I had ever bought, back in my youth so long ago (So it seems). I bought the book thinking it would be an in depth look at how Chef Trotter runs his kitchen, and it was.. but it was also much more then that. It really gives you a chance to crawl inside the mans head and take a look at how he sees business. It goes into detail about the standards and practices he expects his staff and himself to uphold at his restaurant.
Its really a great book to read even if your outside the restaurant business. Its a great view of how a man and his vison has been successful.
The Making of a Chef Michael Ruhlman
Not like I even have to mention why this book makes it on the list, but for the sake of argument...
Michael Ruhlman does a outright fantastic job of giving you a first person view of the life of a Culinary Arts student, more directly one that attends the CIA. Ive read this book, I dont know how many times, and each time I read it Im reminded of why Ive choosen to do what I do. This feeling is shared by so many people at this point having this book NOT on my list would probably cause me to be blackballed.
Cooking for Kings: The First Celebrity Chef by Ian Kelly
This book is all about Antonin Careme, the first highly regarded chef and considered the father of modern kitchens. You get a very good view of the life of a young cook who seeks to become a great chef, and you also realize that even in history half of getting anywhere is who you know.
Through well placed connections Careme ends up under the service of both Nepoleon and Czar Alexander. The book also contains diagrams of banquets, copies of menus, and pictures.
A really good read about the history and changes in kitchens.
Les Halles Cookbook.
All around good read and good cookbook.
French Laundry Cookbook.
Also a VERY good read. Great tips and basics in this book. Not only that, the pictures are awsome.
Thursday, June 14, 2007
Couple of articles
Just a few articles I want to point out that I think are noteworthy.
Kellogg Foods to Phase Out Children’s Marketing Campaign In pursuit of leading children to eat better and think about eating healthier Kellogg’s is phasing out its advertising campaign aimed at children.
"Kellogg also announced that it would stop using licensed characters or branded toys to promote foods unless the products meet the nutrition guidelines."
Good for them....Tucan Sam was reported as saying:
"What am I gonna do now?! I have three brats to feed, and they dont even like Fruit Loops!"
(Just kidding... Tucan Sam has yet to comment.)
___________________________________________________
Pixar Keeps It Real. Pixar studies sent staff members to follow around chefs like Thomas Keller in preparation for their upcoming movie Ratatouille. I was excited to see this movie to begin with (Much like how I love the chef scene in Little Mermaid ..ok maybe ive said to much) but now with seeing this article I’m really excited.
Mr. Keller, who has lent his name to a companion children’s cookbook for the film and is the voice of a restaurant patron, helped guide the culinary education of the Pixar team and subsequently became friends with Mr. Lewis, the producer.
The chef’s handiwork is most evident in the final dish, the one on which the entire plot hangs. The dish is the movie’s namesake, and needs to be so special it will impress the restaurant critic.
Mr. Keller cooked a fancy layered version of ratatouille called confit byaldi. “We had to think about what would make the food transformed,” Mr. Keller said. “What would transport him back to his childhood in a Proustian sort of way.”
______________________________________________________________
Foie Gras Ban Upheld In Chicago
sigh... How I wish these people would just go away. Now for the record I’ve had Foie Gras (Goose Liver) twice in my life. While not a big fan of it, I respect its many and diverse uses. To make matters worse, the activist movement to ban Foie entirely has reached Philly, where these people see fit to stand outside respectable places of business and protest..often making diners very uncomfortable.
Annoying...
Kellogg Foods to Phase Out Children’s Marketing Campaign In pursuit of leading children to eat better and think about eating healthier Kellogg’s is phasing out its advertising campaign aimed at children.
"Kellogg also announced that it would stop using licensed characters or branded toys to promote foods unless the products meet the nutrition guidelines."
Good for them....Tucan Sam was reported as saying:
"What am I gonna do now?! I have three brats to feed, and they dont even like Fruit Loops!"
(Just kidding... Tucan Sam has yet to comment.)
___________________________________________________
Pixar Keeps It Real. Pixar studies sent staff members to follow around chefs like Thomas Keller in preparation for their upcoming movie Ratatouille. I was excited to see this movie to begin with (Much like how I love the chef scene in Little Mermaid ..ok maybe ive said to much) but now with seeing this article I’m really excited.
Mr. Keller, who has lent his name to a companion children’s cookbook for the film and is the voice of a restaurant patron, helped guide the culinary education of the Pixar team and subsequently became friends with Mr. Lewis, the producer.
The chef’s handiwork is most evident in the final dish, the one on which the entire plot hangs. The dish is the movie’s namesake, and needs to be so special it will impress the restaurant critic.
Mr. Keller cooked a fancy layered version of ratatouille called confit byaldi. “We had to think about what would make the food transformed,” Mr. Keller said. “What would transport him back to his childhood in a Proustian sort of way.”
______________________________________________________________
Foie Gras Ban Upheld In Chicago
sigh... How I wish these people would just go away. Now for the record I’ve had Foie Gras (Goose Liver) twice in my life. While not a big fan of it, I respect its many and diverse uses. To make matters worse, the activist movement to ban Foie entirely has reached Philly, where these people see fit to stand outside respectable places of business and protest..often making diners very uncomfortable.
Annoying...
Tuesday, June 12, 2007
RIP
Don Herbert (AKA "Mr. Wizard") passed away today.
I loved that show, much like Mr. Rogers he spent his time teaching kids the joy of education, and more importantly the importance of having fun while learning.
Also, the man wasnt afraid to blow stuff up on his show!
I wonder if I could get copies of the old shows for my son?....
I loved that show, much like Mr. Rogers he spent his time teaching kids the joy of education, and more importantly the importance of having fun while learning.
Also, the man wasnt afraid to blow stuff up on his show!
I wonder if I could get copies of the old shows for my son?....
Putting Two Together
I’ve been thinking a lot about two subjects.
One of which was Ruhlman's entry about Masa, the other was the conversation I had with a classmate about her desire to leave the food industry.
It wasn’t until I began to think about them both, together as a single issue or thought that a question popped into my mind.
Why DO we choose to cook?
Cooking is one of those really weird human traits sometimes. Some people cook when they get depressed or stressed (Ever seen someone’s mother go hog wild in the kitchen after a family member or friend dies?), some people cook for the sheer joy of it (Julia Child, oh why have you left us?!) while some cook for pure profit (Countless chains and franchises).
So what is the most common motivator? what is the one most common thing that draws us to do that work that is sometimes deemed as so manual labor, so below normal working "class"?
To be honest I don’t have the answer. I have theories and thoughts about the subject, but definite answers.
For years I have been asking people why they got into cooking/the food industry. The most common answer has always been, and probably always will be, "I love to cook, so I thought why not". Now there have been a few exceptions to this rule.. Some of the more interesting responses I have heard have been:
"I want to be a celebrity chef"
"My mom and dad said I had to choose something, so I choose this"
"I was bored"
"I don’t even like to cook, but my mom thought it would be a good idea"
Serious as a heart attack here, honest to god replies.
Underlying all of this though I’ve found one common trait in all the serious cooks I’ve ever met. As gruff and dirty as we seem sometimes, as angry and cold as much of us tend to get in the kitchen sometimes, were all there to provide a service to the public, to our fellow man.
My classmate was quoted as saying:
"It’s the mentality of the business, everyone just cares about themselves. I want to, I don’t know, help people. That and its all about food, just food."
But what if it’s really more then that? What if it really IS about helping people?
At the end of the day when you get home from work do you say to yourself "I did a lot of good today, I helped people.", probably not. It’s really not a forward thought on our minds, but I think it exists in the back of our minds.
I know, for me and only me I speak here, that when I get home from a job in a kitchen I say to myself:
"I cooked some good stuff today, I made people happy, and that’s why I love to do what I do".
There’s truth in that, I’m left to wonder how many cooks/chefs also say that to themselves. I know I can’t be alone in how I feel about it, because how many chefs hold their breath and wait for the table to smile when they put out that first special of the night? How many go that extra mile to ensure the guest is happy?
We may not be in a third world country building wells, or on a Mercy Ship feeding hundreds of relief/humanitarian workers (Tyrone I’m looking at you buddy, Kudos!) but some of us "Help" people by making them smile, make them forget about the world outside for five minutes and enjoy an hour or so of tranquil peace.
I reread Ruhlmans post again and found a quote that provides insight into what I’m saying and Ill leave you on that:
“Some people accumulate the money a little bit all year,” he continued, recalling a specific customer. “Old woman. ‘Masa, I come here once a year.’ Herself. Not fancy.” The thought of this woman, who saved all year each year for one of his meals, here in the dimly lit, quiet restaurant, moves him, and I see he is about to cry. He rubs his eyes to stop himself. “That’s all we can do, you know. A hundred percent. That kind of face, when I see, I love. I’m soooo happy what I did. I spend a long time working. This is my best customer. Even no money. They understand. That’s why I can do.”
One of which was Ruhlman's entry about Masa, the other was the conversation I had with a classmate about her desire to leave the food industry.
It wasn’t until I began to think about them both, together as a single issue or thought that a question popped into my mind.
Why DO we choose to cook?
Cooking is one of those really weird human traits sometimes. Some people cook when they get depressed or stressed (Ever seen someone’s mother go hog wild in the kitchen after a family member or friend dies?), some people cook for the sheer joy of it (Julia Child, oh why have you left us?!) while some cook for pure profit (Countless chains and franchises).
So what is the most common motivator? what is the one most common thing that draws us to do that work that is sometimes deemed as so manual labor, so below normal working "class"?
To be honest I don’t have the answer. I have theories and thoughts about the subject, but definite answers.
For years I have been asking people why they got into cooking/the food industry. The most common answer has always been, and probably always will be, "I love to cook, so I thought why not". Now there have been a few exceptions to this rule.. Some of the more interesting responses I have heard have been:
"I want to be a celebrity chef"
"My mom and dad said I had to choose something, so I choose this"
"I was bored"
"I don’t even like to cook, but my mom thought it would be a good idea"
Serious as a heart attack here, honest to god replies.
Underlying all of this though I’ve found one common trait in all the serious cooks I’ve ever met. As gruff and dirty as we seem sometimes, as angry and cold as much of us tend to get in the kitchen sometimes, were all there to provide a service to the public, to our fellow man.
My classmate was quoted as saying:
"It’s the mentality of the business, everyone just cares about themselves. I want to, I don’t know, help people. That and its all about food, just food."
But what if it’s really more then that? What if it really IS about helping people?
At the end of the day when you get home from work do you say to yourself "I did a lot of good today, I helped people.", probably not. It’s really not a forward thought on our minds, but I think it exists in the back of our minds.
I know, for me and only me I speak here, that when I get home from a job in a kitchen I say to myself:
"I cooked some good stuff today, I made people happy, and that’s why I love to do what I do".
There’s truth in that, I’m left to wonder how many cooks/chefs also say that to themselves. I know I can’t be alone in how I feel about it, because how many chefs hold their breath and wait for the table to smile when they put out that first special of the night? How many go that extra mile to ensure the guest is happy?
We may not be in a third world country building wells, or on a Mercy Ship feeding hundreds of relief/humanitarian workers (Tyrone I’m looking at you buddy, Kudos!) but some of us "Help" people by making them smile, make them forget about the world outside for five minutes and enjoy an hour or so of tranquil peace.
I reread Ruhlmans post again and found a quote that provides insight into what I’m saying and Ill leave you on that:
“Some people accumulate the money a little bit all year,” he continued, recalling a specific customer. “Old woman. ‘Masa, I come here once a year.’ Herself. Not fancy.” The thought of this woman, who saved all year each year for one of his meals, here in the dimly lit, quiet restaurant, moves him, and I see he is about to cry. He rubs his eyes to stop himself. “That’s all we can do, you know. A hundred percent. That kind of face, when I see, I love. I’m soooo happy what I did. I spend a long time working. This is my best customer. Even no money. They understand. That’s why I can do.”
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