Archive Page 2

28
Jan
11

the life of a chef

how to order fish

The impromptu posts, the randomness, the overall squirely nature of this blog speaks well of the life that the chef leads.

Over the past month I have been more than busy  – multi occupied.

I’ve created some banging new screens, taken in an unloved puppy as a playmate3 for my current puppy, done logistical work around the biggest restaurant to open in the Ottawa market – which I am also the chef, developed some amazing media representation of mise en gear, taken on a contract to represent Ottawa cooking culture with savour Ottawa,  and been a vendor at a massive chefs confrence here in Ottawa.

julienne a hotel pan every day for a year.
ask a cook about nightmares of a chit machine

Mostly thanks to my understanding and amazing crew at the resto I’ve sous cheffed at for 3 years, my supportive family – and especially my beautiful wife.

Alas, as any chef will tell you – the busier you get the more you long to be back behind the pass – but in mise en gear’s blog’s case – behind the keyboard.

if I sell it, I might as well be ready to cook.

So these pics tell a few thousand more stories than I can appropriately tell.

January is the month of peace for restos, why not make waves when you have a board?

have a good service,

j.

would thou be a coward in thine own esteem?  – Macbeth

 

04
Jan
11

decompression

If the madness of december has a sane side – its the family or friends we spend christmas with – even though they are, in all normallity, insane themselves.

a few candycane bandannas…

My wife and I spent a beautiful time at both of our parents homes this year – mostly in the kitchen – where all the warming memories of the holidays tend to subside.  I noticed during a 8 hour session of baking, preping, basting and creating new things to do from scratch that the dinner we were spending all day to make wasn’t nearly as fantastic as the day we spent together. My wife making my Baba’s perogies with my mother for the first time, cooking lamb racks with my father in law in the garage on charcoal while drinking single malt, the good things in life.

It’s a bit soft but I really enjoyed cooking all day with both sets of my parents, even after cooking 7 days a week for a month.

Hope you enjoyed your holidays and happy new year!

Have a good service,

j.

julia and jacques cooking at home  – wins every time

17
Dec
10

happy something

Its Chrismas, good luck.

I’ve nonticed myself being strung between the far betweens – as well as the cooks in the city.

As Kris Kringle time seems to stop in fast motion for all cooks this time of year  – trying to represent their resto as best as they can  – while delivering a haggard load.

A cook at Xmas is very devided.  You get up, go to work, cook, then go home – a normal occurance for the worlds top restos – but when the big Dec 24 is about to show, it’s all over the world,  just like Kris.  But what happens to all the happy time ‘normies’ that take thier work day to shop, please, and shmooze.

Nothing. And that`s why I will continue to make bandannas for cooks.

I will only say it once – cooks at Christmas are f$&%cked and make 9-5 businesses happy. Straight up it sucks for them more than i can describe. Will the system change? No. Never at all. Its sad.Unless  you  thank the guy that made your meal – personally i don’t think you deserve to eat resto Xmas food.  The goodness though retains in a beautifully white snowy december here in Ottawa, the days filled with big boots and warm hats.

Cooks at Xmas are glorified Moms, treat them as such.

Open a door for an old lady, let you dog of his leash in a park, wave at a schoolbus.

The basic manors we all try and strive for is what xmas is – and if you meet a cook on the street hug him – cause he/she will make it nice for you before the year is over.

Pet your dog, kiss your wife, then call your parents and talk about the weather until it changes.

have a good service,

j.

egg nog ftw!

07
Nov
10

the madness, revisited.

I never imagined the chef made bandannas would ever take off.

It’s viral.

It’s the same feeling after cooking a service and flipping the restuarant 3 times.

Amazing and amazing.

First off the response – from grandmas to grandpas, uncles, aunts, mothers, cousins and all the family in between – after exposed to mise en gear, have found a relative that needs it.

Not wants – but needs.

Two years ago when I knew that I needed to wear a bandanna that I loved I never thought that someone else would too. Proven wrong with stride.

Enough back patting – what does it mean?

Firstly – the most badass cooking outfitter in Ottawa is proudly representing the mise -C. A. Paradis –  the Grandma is the entrance welcomer. 

Secondly I’ve been overtaken for the first time by etsy.com in sales versus the lets go to my locker model – Branson never had luck with that with Virgin either.

Thirdly the buzz and impact the you all have made has drawn an incredible rank of people willing to help me help you – and it couldn’t be more well received.

All of life is still a maniacs run to the loonie bin, but the guidelines are getting closer on point.

 

Have a good service,

 

j.

 

 

I’d rather have a beer with a fisherman.

 

 

26
Oct
10

A word to the editor

The past few weeks have been a mad scramble in my life – a new house, new dog, my job is changing, and so is mise en gear.

Our fantastic Sysco rep has a mutually fantastic husband who’s taken some shots of us in our kitchen with great results – the kind of shots that make the environment we live in as cooks and chefs properly represented as the gritty, funny, mad, creative, and ludicrous that it is.

I contacted him after the Ottawa Citizen got interested on running a story on mise en gear to take some more shots – the results made a bunch of cooks look like a bunch of kings and I couldn’t be any happier.

http://photosbydavidson.photoshelter.com/gallery/Mise-en-

Gear/G0000A6gaN45otQw/

Booya.

After our first anniversary this past september I felt the little bandanna company trudging uphill to deliver headgear to everyone was about to make a bit of a splash in the local kitchen culture puddle here in Ottawa.

The pictures were taken, the interview happened and now the story…

http://communities.canada.com/ottawacitizen/blogs/omnivore/default.aspx

I’m proud tipping to embarrassment over the press the past week – http://www.foodieprints.com/item/2945

Yup.

Like peering into a black box in competition I’m filled with inspiration, and I’m gitty as hell. I’m not sure what this is all going to mean for the little bandanna company that could but I think  the uphill battle is slowly starting to level out.

Have a good service,

 

j.

 

 

ordering one tomato salad – no tomato.

 

07
Oct
10

how to make it nice

It’s been a busy time over here in chez mise en gear – my wife and I just bought a house, storefronts want to carry my bandannas, the city is eager to do a write up on us, and restaurants are in the middle of party season.

Whew!

Breathe.

I got a call from a guy from the Ottawa newspaper looking to do a  story on mise en gear.

Holy shit.

As if my little company bringing badass bandannas to the cooks I know could hit the stands. I’m a touch overwhelmed at the moment but I’ve secured an amazing moment in time – hopefully – on friday… at 6pm… Hate me less I’m clearing 3 fully staffed kitchens to stand in a courtyard, as wholesome and filthy as we are to pose for a few pics to represent who we are wearing what I do.

It’s kitchen culture at its best – dirty, full of caffiene and nicotine – pumped and ready for service.

Don’t tell chef but if you can make it the more the merrier.

 

have a good service,

j.

 

if you don’t go home for thanksgiving call your folks! And avoid turduckin.

 

22
Sep
10

Draw like a chef!

Somethings have a way of resurfacing when you move.

My wife and I are packing to move into a new house at the end of the month, and during the process a few small black notebooks fell out of a bottom drawer – my old notebooks from working in Toronto.

This little guys were filled with prep lists, recipes, and most importantly plate sketches – each sketch had all the ingredients labeled  to aid in recreating the plate that night.  Dirty and raw all of these pages told an amazing story of the most intense cooking experience of my life.

I got to thinking about how chefs sketch out plates, how its normally very fast, very undetailed and completely illegible.  I shared my thoughts with some colleagues over a few pints at the local industry bar post service about chef’s plate sketches – total agreeance.

So why not make a game?  One person gets the paper and pen/marker and they have to draw out  a plate with the ingredients the rest of the table barks out at them – all while doing their favourite chef impersonation of course.

I found that no matter what skill of artist or cook the pictures were all the same, I also found a guy that could do a flawless Martin Yan – and cried laughing so hard.

The final product?

Its one of the more intricate prints that I’ve done but I’m really happy with it.

The juxtaposition of the half faded, stained kitchen sketched with the crisp logo/chefs’ sketch looks amazing when it’s folded up.

I’m going to wear this one for a while and think on it – a step in a good direction for sure.

I’ll have them up on Etsy soon!

Have a good service,

j.

pittsburgians don’t all like their steaks burnt.