The time I was an defensive lineman for the San Fransisco 49ers...

I call this the play action fake:

Not many people know this but there was this one time I was a defensive end for the 49ers.. Hard to believe I know, truth is.. I didn't even know it either! Let me explain..

As I said before that working in kitchens is a very social atmosphere after hours and that quite often it has involved some beverages of some sort. Well myself and a couple friends ended up going to a very popular if not legendary place in Vancouver called The Roxy. It was at this place with Clint (aka Cleetus) and Mike (aka Neznish) that we had a little adventure of Mike's doing. I can't remember the reason we were downtown for bevies but we were down there none the less. We ended up at The Roxy and Mike says something to the effect of "Hey give me $20 and I will get us drinks all night" or something like that; so Clint and I both give him some cash and off Mike goes to the bar he comes back with a round of beer and we think nothing of it. time passes and Mike goes up again and comes back with more beer, this goes on a few times and he never asked for money after that first time. I am thinking SCORE! Mike is buying for the rest of the night; Mike then tells us "If anyone asks we play for the '9ers."

"What are you talking about?" I ask 

"Don't worry about it, I will tell you later." he says coyly.

The night eventually comes to an end and we are sitting at the table and I am expecting a bill or something to come to the table as there was no way Mike was buying all night , he must have started a tab was my thinking. Mike is saying lets go and when I question him on it I get the truth behind it all.

Apparently when Mike went to the bar the first time he slyly asked the bartender if he recognized any of the 3 of us and the reply was no so Mike pays with the money Clint and I gave him telling the bartender to keep the change. The second time Mike goes up he just orders the drinks and the bartender says "you know what, I do recognize you from somewhere, where is it?" but Mike responds don't worry about it and orders some more drinks. The third time Mike went to the bar the bartender is all in "Man where do i know you from it's killing me?!"  and this is where Mike snagged the hook and reeled that poor bartender right in...

"You watch NFL Football?"

"Ya" came the response

"Well we play for the 49ers" Mike told him.

"Oh ya! I totally recognize you guys now; drinks are on the house!" the bartender says drooling over the story Mike was telling. 

Now this incident is one of a kind I am sure as I don't know anyone else who could pull it off I also know there are so many other stories of events from the social hours of the night crew and most would be unbelievable to so many others but not to the night crew in kitchens. We live in a different world, in a different existence than the living world, we sleep when you live and we live while you sleep.  So many memories and laughs, it is no wonder why I miss the camaraderie and adventures with so many laughs and good times.

The Culture Club of the Kitchen Part 2 Evolving with evolution

It has been years since my partying ways, my late nights and questionable sobriety when at work after pulling an all nighter. The days of the Mango Room have long past now and although it was a time of fun and social acceptance within the restaurant industry world I am glad I am not apart of that anymore. Don't get me wrong there is not a chance on earth I would ever give up the life experience I gained or the memories, albeit crazy at times it was an experience I needed to go through to evolve who I am and figure out where my priorities are in my life and career.

I think that alot of chefs have to go through this right of passage just to come through it with a renewed passion. In my opinion those that make it out of that craziness and continue to cook and be apart of the chef life mentality are the true chefs of the industry. We begin to prioritize our reputations and execution of ability in creations. For me, even though I always dreamed of being a chef, when I came through the other side and truly began to focus and excel on what I do and to absorb all I could is when I began to truly evolve into who I am today.

While I was still learning new techniques and about new cuisine such as beef cheeks and octopus, elk and buffalo, I also tried to take notice of the smaller minute techniques, refining things I was taking for granted, frying pans, heat, rendering, flavour building and layering. I was working out old bad habits and fine tuning them into a crisper execution of flavor quality and presentation. I am still the first to admit I am not happy with my presentation as I always want more out of my creations. I dont like to settle for less than what is best. 

When I started focusing on this I started surrounding myself with like minded people and next thing you know you are working a crazy busy night with an elite team that executes a flawless service with little stress as you know that everyone is on the same page and are focused on the same goal, Great Execution and happy guests! There is no better feeling than a busy night that goes perfect; a night where everyone is focused on making sure they put up the best quality product in a timely manner. Where everyone supports and gives positive and constructive feedback to make sure that we are consitently achieving the highest of standards. I always think of when I was at the Village Taphouse in West Vancouver and working with some of the most talented people I have ever met. Jessie, Dus, 

Now a days I am more focused on refinement of everything I do. I am over the trying to re-invent the same thing eveyone else does, instead I am simply working at making it the best it can be by accentuating the natural flavors. So amny others will put funky sauces or ingredients into the same old same old, sure it may taste good but for me I feel like I  simplicity is best as to not lose the "hero" of the meal. A burger should taste like a burger, a steak like a steak, a fish like a fish,  I dont need to taste foie gras in my burger, or herbed sirracha crusted ribeye infused with an organic Solegatti tomato reduction. There are just too many places out there trying to be the next big thing but thier execution of the simplest of things is lacking thus lessening thier full potential of what they are trying to achieve. 

To be a Chef you have to evolve, listen, experiment, accept failure, push yourself to do and be more than what you are and have done, to lead and inspire, to share your passion and instill passion in others, and to work with others as a team not as an individual to be acclaimed as a culinary genius or god. A chef is all of these and none of these. A chef is a Chef when others seek your respect and guidance and refer to you as Chef. For me; I still consider myself a student of the kitchen even after 26+ years of experience.

The Culture Club of the Kitchen - Part 1 the Party to Broken Dreams.

Over many years I have had great opprotunities that alot of people just don't get; not all great and not all bad. Working in a professional kitchen is a culture unto itself, to explain it is difficult as it needs to be experienced to truly understand it. In alot of the bigger companies I have worked with there are always the same cast of characters albeit with different faces and names. 

There is The Alcoholic, The Druggie, The Schmoozer, The Dick, The Wing-nut, The Angry One, The Meltdown, The Rockstar, The Rock, The Stoner, The Conspirator, and The Go-To. Granted all these characters may not work the same shift or be at the same place but most kitchen people know several of these people who fit the bill; and while these characters do exist in the kitchen they are all accepted for thier defaults no matter the role they play. 

There is also a sub-culture of late nights, early mornings and long days, all the time sharing the work hard play hard mentality. Too many times have been apart of and/or witnessed work 12 or 14 hr shifts then go to the bar then after hours bars where you need to know a friend just to even find the place. these places you get buzzed in after being on camera and you are recognized for being with someone in the know or you are in the know already. 

My first time at "The Mango Room" in Vancouver 20 years ago was one of these camera buzz in places. We pull up to this building that what seemed to be an "apartment" over a warehouse type place. it was an all open concept.. there was a bathroom, some chairs and couches, a couple pool tables, a kitchen that was make shifted into a bar with a bar counter; no bedrooms 1 tv and a cheap stereo unit that had cd/tapedeck/radio/record player all in one. Blain knew someone that got us in and i was taken aback by it all, it was bland but it had beer so we were cool with it. I walk up to the "bar" and order a bottle of bud and the next thing I knew a guy walked up beside me and ordered a drink and as i was about to pay the $5 for the beer (expensive for 1998 standards) buddy opens this little baggie of white powder dumps it on the counter and proceeds to sniff it. 

The "bartender" was not impressed and told him to f -off but did not kick him out. I looked around again at where I was and who was there and got a clearer picture of where I was. While sure it was cool to be in an after hours "club"  the reality was I was with some hard core partiers, some people whom surely had connections to some underworld gangster type people, and some people who just were lost in a haze of drugs and booze. This world was a shock to me as I always viewed it as only in movies did this exist. I thought that maybe in the big cities of LA and New York maybe this would exist but not Vancouver, I was wrong. I never went back there, it was something and someplace I did not want to end going to in later days or years nor a person who winds up being a regular at such a place. When I had taken my second look around the place and truly saw who was there and who they were in my eyes, I saw The Burnout, The Alcoholic, the Druggie, the Hanging-on-to-their Youth, the Bad Mistakes and still in Denial; I did not want to be any of these people.

For me it was all a reallity of what is it I truly want from my career, do i want to live the party scene and enjoy the excesses that can come with it or do I want to have more than that, do I want to have a solid career and build a reputation of being The Rock and the Go-To Guy. 

An open letter to anyone interested in "THE INDUSTRY"

Working for as many years as I did in th eindustry I have seen and experienced alot of things mostly good, some bad and some amazing. 

To be completely honest working in "The Industry" is not an easy task; there are many long days and nights (that you aren't always paid for), there is a pressure and stress that can take a toll on not just the inexperienced but on a seasoned veteran with over 10 years of experience. The daily grind  of  high pressure for speed and accuracy along with taking the time to do it right and with quality combined together and executing this balance in each dish during a lunch rush where all the guests have to be in and out within an hours time is not as simple as it sounds and it sounds crazy all ready; but for those who have never experienced a commercial kitchen setting imagine this scenario and times it by 100 and that is a normal day in the life a a kitchen person. 

If you are interested in becoming a chef I strongly suggest a few things:

1 - be sure that you are passionate about cooking

2 - don't have an ego until you have atleast 10 years of experience

3 - be humble and learn from everyone

4 - never take critisism personally

5 -  remember that the head chef has made more mistakes than you ever will so don't be discouraged when you fail

6 - you won't succeed until you have failed many times over

7 - don't ever let the excesses outside of work get in the way of honing your craft

8 - there is no such thing as sick days, weekends off, or being available for holidays and family functions (it is the price you pay for your passion of cooking)

9 - if you do not work as a team with the team you will always fail

10 - on days off you are still on call and expected to come in no matter what when called

11 - have a back up career just in case no matter if you are certain that you dont want to be anything else!

12 - if you get offended easily or don't like being around foul-mouthed people.. don't bother working in kitchens. 

Harsh words I know, but the reality is the industry average for kitchen staff I believe isaround 4 years. Most people can't handle the grind and commitment it takes to work such crazy hours. it is not uncommon to do 60 to 80+ hours a week, yes .. A WEEK! 

Now while this all sounds like a kick to the junk I can tell you I have had some amazing experineces in kitchens. I have met rockstars, movie stars, star athletes, been invited to exclusive events. I have gotten in to places and clubs at resorts that are full ( with a line up outside the doors to get in) simply because I work in the industry. I have learned many things from celebrity chefs, I have had guests give me $100 tips directly because of my skills and the food I have created. I have started pub groups, been apart of  startups and openings and have met some great people who I can call not just friends but family. When you get a compliment given to you by a guest you feel like the king of the world. 

Looking back at it after 25+ years in the industry and what I went through, the ups and the downs, I would do it all again just to feel the energy from the friday night 8pm dinner rush. The adrenaline  rush you get when you are getting whited out with tickets and short staffed with a 45 minute wait at the door; just give me some tongs and watch me rock it!

A New Years Day in the life of a kitchen guy..

Well Happy New Year to all of you!

New Years day often makes me think of my New Years mornings in kitchens and this one moment specifically.

It was December 31st, 2000 going to 2001 I was doing the all day shift getting everything ready for the nights buffet and festivities. We, Nezny, Cletus and myself all finished around 10:30 /11ish and proceeded to party / be bouncers for the General manager. there were drinks, there was fun, there was shots and there was more drinks. Clearly too intoxicated to drive we walked to Nezny and Cletus's place and decided to keep the party going, atleast until we worked at 8am. More booze flowed, neighbours pounded on the door around 4 in the morning to tell us to shut up, we just continued to drink and party even after Nezny told the guy to bugger off". Drunken debauchery and feeling like kings of the world is who we were and how we lived.

The morning came and we walked / stumbled to work, clearly still drunk and tired but we managed to  get to the shop and get things prepped for the morning brunch. New Year's day was traditionally a busy day for a few solid hours as the high end designer clothing store next to us that was apart of the same company had a New Years day blow out sale every January 1st with the restaurant was open from 10am until 2pm only so prep was limited just as the menu was as well. A few benny choices, a steak and egg option, or 2 eggs any style with bacon all served with toast, potatoes and a fruit cup. I was the sous chef and had the most experience with running breakfasts in high volume, even more than Chef Sue. 

I organized the entire team to do thier tasks (every kitchen person had to work New Years so that we are all in same boat and it is fair for everyone).  I had asked Mike (Nezny) to do the fresh fruit salad, he was still drunk and now passing out due to us being up for more than 24 hours straight, I had Clint (Cletus) prep and season the steaks, Sue preppeed the bacon and potatoes, i did the hollandaise and organized my mis en place. During this time, as we get closer to opening, Mike reminds me that he would like to be off early to give him time to catch his flight back home for a visit. I look up and see him on the otherside of the island pass cutting canteloupe, taking off almost an inch think of rind.. with his eyes closed. I just watch him for a couple mins and am shocked by what i see. How is he even functioning with his eyes closed, and wobbling from the booze leaving his system? 

"Mike!" What the f*^% are you doing?" I exclaim "Open your eyes and look at the wastage your costing me!" I had no sympathy for him and his lack of sleep or his drunkeness still being apart of what was happening as I was in the same boat. When you are a kitchen life person and in your 20's you always have that extra gear or reserve in the tank to get the job done, but not Nezny on this day. Luckily the day wasnt as busy as it usually was for a january 1st and chef Sue left at noon, she was always leaving early whenever she could (she became chef by default and never really wanted the job) and I cut mike at 12:30 told him to get a nap before he had to go to the airport.

We puttered through brunch, closed up shop at 2pm and went home. the next day I follow up with Clint on Mike and making sure he got to the airport on time. 

" I don't know!" Clint told me, "I got home and he was still sleeping. I woke him up and asked what time his flight left, he said 4pm. I told him that was in just over an hour!" 

Now if anyone knows vancouver and the airport and how dificult it is to get from kitsalano to the airportin less than an hour not to mention check in and process your luggage (even before the security measures we have had since 9/11, well it is damn near impossible to do that. I dont remember if he made it on time but I do know he did get home for a visit. 

In kitchens we have our own culture of working hard and playing hard and enjoying the moment; I am sure my liver hated me during this time but the laughter and memories have been ones I can never forget.