Posts Tagged ‘kitchen

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.

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day one

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day two

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day three

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day five

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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

08
Jun
11

recipe development

bubbles!

Theres nothing better as a chef than getting an end product you want after busting your ass to make every mistake on the way there.  The sketches, the scribbles on the back of a coaster,  the late night bar rants – with some attrition – is what sparks the creative mind and fosters scientific diligence.  As a chef I had this with yeasted fried to order doughnuts – rising, proofing, holding, texture and consistency were mind boggling. As the mise en gear guy I had a few bumps coming up with the latest design – heres some behind the scenes….

 

The work was worth it though, like I said, Karate Kid (old school…) meets Ferran…. 

notes

 

I’ve done some straight black prints in yellow, teal, red, orange, pink, and purple.

 

Have a good service,

 

j.

 

 

 

 

 

 

 

 

tsst.

23
Mar
11

uphill both ways… in snow.

I’ve taken a journey the past few weeks, the restaurant I’ve been cheffing at is now at full swing and I’ve tackled a great gig with savour Ottawa http://www.savourottawa.ca/ .

The president of Savour Ottawa contacted me to create the most badass gift in a goodie bag the Canadian Media and Tourism conference has ever seen –  mise en gear.

Through a long chat about Savour Ottawa’s commitment to opening the eyes of our nations capital to what our local purveyors have to offer in food – I came to an idea of the kind of representation needed to show off what we have to offer.

make peace with food.

Enter the Parliament peace tower with the best footing food here has to offer.

Not to forget the other guys I put together stamps next to a revised <savour savourez Ottawa> logo –

….cheese, more animals, veg, grains, even an egg.

I was invited to the opening gala of a weeks worth of events for this conference – of which I had a small cocktail table dressed in my kitchen gear and accompanied with an old cook friend of mine.

After the cocktails kicked in – and a mention from the organizers’ opening speech about who I was –  the questions surrounding my little table that could began.

“who are you?” “what is mise en gear?” “why are you doing this?” “what are you doing, and for who?”

…  what I like to call cooking culture.

There is no other way to describe the sweaty, bloody,fiery, rawness, angry, happy, mad, beautiful, tired, sad and happy way that cooks are while they make dinners best memories.

without sacrifice....

Thats what I tried to convey at least – and the response was surprising.

They loved it.

Enough so that I feel that it was a  success – not just for what I wanted to show but for how it was perceived.

On top of it I had the guys working the food stations begging their sous chef to buy some bandannas for them ( and make them part of the uniform…) .

The lifestyle that chefs and cooks live are something different, I’m not in the place to judge anything about it due to my bias, but I do think that what it is that we do was shown to the people that might be able to show the rest of the country.

Another small victory for the bandannas that can.

Have a good service,

j.

Satiate your heart.

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

 

 

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!