03
Feb
11

whats up – whats up?

Us Canadian chefs have a different type of fun come the winter months.  We get squirrely. We try to bang on the things that are well out season in our own country – as well on the things that are.  But to be honest the Ontario winter menu mostly speaks of how much chefs yearn to be with their families – preserves, braises and stews.

This time of year for chefs is vacation time – few patrons want to go out for dinner after the Armageddon of Xmas – let alone new years -the ones that do I give my utmost respect as I garner them as the diehards.

I’m talking Bruce Willis in his 20’s – yippee kai yae kinda diehard – not the wanna bees.

I wish that us as chefs had backing as strong as this everywhere… http://foodsearchottawa.wordpress.com/home-grown/

The point being – as deranged as it could be it refines in the art of the soup.

Soup and stew has been around in every culture around the world at every part of their dominance. Either a proper consumme for a prince or – in my corner – a braise/stew mashed up of the “leftover bits” for the peasant folk.

At the heart of cooking culture is the cooks who are living under the poverty line that eat better soup than you’ve ever had outside of 1700’s Paris.

The difference being we’re not oppressed, the similarities being we’re slaves, but we live the same goodness as badness – we eat amazing food, but barely pay the rent.

The outcome – hopefully triumphant – sits dirty on a satin throne.

The best thing’s I’ve ever eaten have been during  staff meals in a Canadian winter.  Hands down the availability of seasonal ingredients combined with the want to feel warm creates the best feel good bowls of nourishment a chef can offer a chef.

Damn it feels good to be a Canadian.

Have a good service,

j.

Kung Hei Fat Choy!!!!!!!!!!!!!!!!!!!!!!!! Kiss a Chinese person today and wish them happy new year!

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