Posts Tagged ‘cooks t shirts

26
May
11

183 hours

In 2 weeks, i worked 183 hours – although there was no sawing off of my limbs like James Franco did in 127 hours, I’m not sure where the pity lies, the honour stands and the stupidity rests.

Although, suffering breeds character and creativity – to a certain degree of course – and after the madness that was, the madness that will be ensued.

Enter the spoons.

spoonwork

I had 2 hours to capture and begin to edit the next ban I wanted – and its like working with a timeline on a stick of dynamite. This is the beginning of whats going to happen, lots of props to the spoons that make the plates we create on a daily basis.   The final printed product is in a long way out, but damn, its about time  we gave respect to the spoons that enable cooks to make badass things.
Think Karate kid meets Ferran Andrea.
Then get some.
Have a good service,
                                                                                              j.
patio my ass.
04
Feb
11

madeline

Chinese new year really hit me for the first time this year.

I found myself on sommerset here in Ottawa which is our spadina – and low and behold I got myself a hold of something…. Chicken feet. I’ve eaten much stranger things in my travels – but have enjoyed them all with friends. Tonight I had the treat to eat some traditional chinese food with some friends – exactly what I wanted.

But thats never enough I guess.

As 3 am slowly rolls its lazy eyes I finished a design I wanted to share – something I guess I needed to do…

Have a good service,

 

j.

 

Matters of great importance can easily be solved on a barstool

 

 

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!

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

 

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.