12.14.2008

Snowy Day...

As the proverbial "holiday banquet" season is totally upon us and we are well into the throws of heavy production, cooking for the masses each meal period, it is not only hard to develop new dishes as there is not really any time to initialize the production, train the team and spend the time to study and work up the conceptualized proto-type, but to even find time to write in the blog about it. Go figure. As the hoards of the well-to-do are excited about the holidays and busy getting together with loved ones, business colleagues and associates, friends and strangers alike for their lavish parties and soirees, we are up to our ears in hell(positive) with our hair on fire chopping shallots, mincing herbs, fabricating salmon, cleaning tenderloins, chickens, striploins, producing hundreds of hors d'ouevres, paring vegetables, cooking various types and copious amounts of starches and such while they do. For those of you in the biz and in any type of hotel, club, catering company or busy restaurant, you know that this is our livelihood. It is what drives our P & L to make up for the slower times, and in today's economy, we all need all the business we can get. We have just wrapped up a busy week of cooking for "mucho personas" and everything went very well and as planned. Chaotic...a frenzy...tense at times...even borderline stressful, but in the end...it is what we live for. That ultimate adrenaline rush. The nature and inspiration for this post is that Seattle got dumped on with snow last night. It has a tendency to bring things to a standstill as roads get icy, cars pile up, the city drags it's feet and people freak out in terms of driving. It can be a major downer in terms of expected diners and anticipated staff attendance. So, as I await the anxieties of tomorrow, it is with this cold wintery, snowy day that I sit here, warm in my house and conjure up thoughts of hearty cooking. Slow braises...roasted meats...caramelized root vegetables, hearty soups and stews, fresh baked breads and warm rich desserts. Although I will not be able to initiate any of these ideas until after the new year as we are as aforementioned...swamped, they will start a "sequence of execution" for the new year! I wish you all a great holiday season. In good food and cooking...cuisinier.

8 Comments:

Anonymous Craig said...

Hi,
Ive just discovered your blog. Nice work. Great ideas and fantastic presentation. True passion!

5:10:00 PM  
Blogger cuisinier said...

Hi Craig, thanks for the comment. Glad you enjoyed the blog. Check out my other site when you can...thedigitalkitchen.blogspot.com
it is kind of like a photo gallery, although not quyite as in depth as this one. cuisinier...

10:34:00 AM  
Anonymous Craig said...

Hey Bill,
Thanks for the reply. England's cold and wet. I will keep in touch with your blogs. Can i link you up from mine??

5:42:00 PM  
Blogger cuisinier said...

Hi Craig, sure that sounds fine to link up. Where abouts in England are you in? Are you in a restaurant or hotel or??? I saw the link for Food Lab...looks cool. We still have ice, and more snow on the way. Christmas dinner might be a bummer from a business perspective. Enjoy the day. Bill

10:46:00 AM  
Anonymous Craig said...

Hey Bill,
Im in Hampshire in a town called Farnborough. I am in a 5 star hotel restaurant. I transferred here from Aujord hui in Boston. Food lab is cool, the guy Stefan is one of my chef de parties, very creative. We worked together in Boston also.

11:09:00 AM  
Anonymous Craig said...

Check out foiegraspower, linked from my site. Blog is cool, dishes very modern. Don't understand a word though.
Have a good Xmas

11:12:00 AM  
Blogger cuisinier said...

awesome! Will check out them both...your hotel and sites. I have heard good things about Aujord Hui. Have you ever been to Seattle? You have a great Xmas as well.

11:16:00 AM  
Blogger rho said...

ah man snowed in!!! that's insane. but i do miss the times i never got snowed in because i lived minutes away from work on foot!!!!hahahha. As always, RC holiday season sounds fun this year!! Happy Holidays!

9:53:00 AM  

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