Posts Tagged ‘gold medal plates

17
May
12

A bandanna, a bistro and beer.

There’s nothing more exciting as a chef than watching a restaurant being built, the small decisions, steps and inspirations transform a basic idea into something bigger than its parts.  Luckily I’ve been able to see a few all ready – most currently my friends at Brothers Beer Bistro set to open next week here in Ottawa. One of the owners there and I used to see each other often – being my fav bartender at my fav industry pub tends to do that – and week by week month by month we both shared my exploits with Sidedoor and mise en gear and his getting his bistro started.  When he asked me to make a bandanna for them I was flattered and excited.  I’m a bit of an old school paper scribbler for thoughts and inspirations – cheffing does that – and luckily I kept all my notes. So in homeage of my friends starting a bistro I thought I’d show   my mind making designs for bandannas – by no means is it the same – but here we go.

Image

day one

Image

day two

Image

day three

Image

Image

day five

Image

day six w/ BBB custom taps

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whats the final product? I’ll post after BBB soft opening. If you want to see it in the meantime I’ll be rocking it proudly on my head at Sidedoor until then. What a good time, and well done bothers!

Have a good service,

j.

the world is run by people that show up

Advertisements
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!

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.

 

02
Dec
09

van city

Here’s the shirt I made for Rob Feenie:

3 crabs T on feenie

Theres the gold medalist Matt from Kitchen Gallarie (awesome dude), silver medalist David Lee’s sous chef, bronze medalist Matt from E18teen, me in the bandana, and Rob Feenie wearing a 3 crabs T.  All the teams signed the back of Robs T thanking him for his hospitality and kindness to everyone during the weekend.

theme ingredient

This pic was taken just as I explained to Rob the significance of the crabs on his shirt… as in his Iron chef America theme ingredient  (which he won).

What a riot.

out for now,

j.

wok and roll

01
Dec
09

shuck it out

I finished service tonight and headed to the best place in Ottawa on the last monday of the month – OZ cafe.  It’s one of those places where the name represents the owner and the place represents the name – which are both awesome.  I talked to the WBOH cats who cooked for this chef appreciation night and were more than happy to allow me to photograph the treasures in the wear house, which is becoming a normal thing for me.

Not to get off topic but the food was amazing, as was the crowd and the host – thank you all.

I am becoming aware of a buzz surrounding this tiny custom printing business that (hopefully) could – and I want nothing more than to print like mad for the mad people that want me to print.  unfortunately my stock has been exhausted (as am I) from the gold medal plates in Van city – but I am as always working to build more stock.  Bebetees for all the beautifull women who cook will be on order soon so send me your sizes!  For all the beautiful men – i hate you but please buy my shit.

Brett, I’ve tried to make designs to inspire –  but you talking about your  4 month old girl is something I aspire to.  If there is something I lag on it’s only cause I want to marry my favourite Nushopolis and plan 2 weddings and I apologize to food and friends but really – she is my bebetee right now.

So ladies and gents, I’ve represented O town and now I want to represent us – all of us –  so send me an email on mise.en.gear@gmail.com to hook up an amazing print or a custom print or whatever.  If I learned anything from Gold medal plates it is an intense sense of canadiana – so rock and roll.

out for now,

j.

Wheat Kings have all their treasures barried