Comments on: What once was lost…. http://www.tastingmenu.com/2007/07/17/what-once-was-lost/ Focused on food. Sun, 07 Sep 2008 17:18:18 +0000 http://wordpress.org/?v=2.6 By: dana http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-4226 dana Sat, 05 Jan 2008 21:07:07 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-4226 Rob- It is very difficult to do the paper thin apples without an electric meat slicer. However, I believe Hillel found it worked to use a nice sharp mandoline, and if the apples were not flexible enough, to let them sit in ice water with a bit of the acid from a lemon for a few minutes. Currently I am working as the pastry chef at Veil Restaurant on Lower Queen Anne in Seattle. Rob- It is very difficult to do the paper thin apples without an electric meat slicer. However, I believe Hillel found it worked to use a nice sharp mandoline, and if the apples were not flexible enough, to let them sit in ice water with a bit of the acid from a lemon for a few minutes.

Currently I am working as the pastry chef at Veil Restaurant on Lower Queen Anne in Seattle.

]]> By: Rob http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-4207 Rob Fri, 04 Jan 2008 17:30:55 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-4207 Sounds like you are very grounded. I applaud your decision as well. I have seen the All About Apples electronic cookbook, and the dishes look incredible. I would like to replicate some at home and do the paper-thin apples, but I don't have the equipment. Any recommendations on a Japanese ceramic slicer, or mandoline to get the thinnest possible cuts? Dana, what are you doing now? Sounds like you are very grounded. I applaud your decision as well. I have seen the All About Apples electronic cookbook, and the dishes look incredible. I would like to replicate some at home and do the paper-thin apples, but I don’t have the equipment. Any recommendations on a Japanese ceramic slicer, or mandoline to get the thinnest possible cuts?
Dana, what are you doing now?

]]> By: dana http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2275 dana Fri, 27 Jul 2007 17:02:26 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2275 Tim- All great ideas, and I do adore Matt at Sitka. The biggest problem I am facing is that many of the best restaurants are too small to afford a full time pastry chef. The profit margins on a restaurant are so slim, that most that are small chef owned high integrity restaurants will always struggle to stay afloat. The last thing a restaurant adds when it is trying to get afloat is the salary of a pastry chef, and the first thing they cut when it suffers is just that. So I am definitely looking hard, taking August off to make sure I can find the right place, and my husband is helping me put together a business plan to see if that is the route I want to go. Julie- At times when I am tired of all the sacrifices, the weekends and evenings, the extreme stress of the kitchen, the low pay, and all the drawbacks of professional cooking, I come to the realization that I don't know how to do anything else! Tim- All great ideas, and I do adore Matt at Sitka. The biggest problem I am facing is that many of the best restaurants are too small to afford a full time pastry chef. The profit margins on a restaurant are so slim, that most that are small chef owned high integrity restaurants will always struggle to stay afloat. The last thing a restaurant adds when it is trying to get afloat is the salary of a pastry chef, and the first thing they cut when it suffers is just that.

So I am definitely looking hard, taking August off to make sure I can find the right place, and my husband is helping me put together a business plan to see if that is the route I want to go.

Julie- At times when I am tired of all the sacrifices, the weekends and evenings, the extreme stress of the kitchen, the low pay, and all the drawbacks of professional cooking, I come to the realization that I don’t know how to do anything else!

]]> By: Julie O'Hara http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2265 Julie O'Hara Thu, 26 Jul 2007 21:10:15 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2265 Dana, i love reading your posts. Of course, I secretly wish I could be a professional chef, but I know that's not what I'm meant to do. It's great that you're figuring out what makes you most happy! Julie Dana,
i love reading your posts. Of course, I secretly wish I could be a professional chef, but I know that’s not what I’m meant to do. It’s great that you’re figuring out what makes you most happy!
Julie

]]> By: Tim http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2222 Tim Sun, 22 Jul 2007 17:49:32 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2222 Hey Dana, your struggle sounds like it will be fruitful for you in the future. I admire your integrity. Why not try Lark or Sitka and Spruce? Both of whom leave their pastry department on a level below that of the rest of their kitchen. why not throw yourself out there and own your own place? Hey Dana, your struggle sounds like it will be fruitful for you in the future. I admire your integrity. Why not try Lark or Sitka and Spruce? Both of whom leave their pastry department on a level below that of the rest of their kitchen. why not throw yourself out there and own your own place?

]]> By: dana http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2218 dana Sun, 22 Jul 2007 05:11:09 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2218 Jill- I am a glutton for punishment. But that where us artist types draw our inspiration from, our struggle. Matt- There are times I seek refuge from the kitchen in monotonous tasks. But for months on end, well, that would drive me to lethargy and apathy, and eventually resentment. That's not good for anyone involved. Michael- Good luck with Wonder Bar! It doesn't matter if the food is avant garde or comfort food, you can bring the best of yourself to every plate you make. Passion shows at every level. Honestly, it's almost more exciting to get amazing low brow food, because there's a surprise element. You expect going into one of Kellers restaurants to have an amazing meal, but to find that same level of passion in something simple is even more beautiful. Jill- I am a glutton for punishment. But that where us artist types draw our inspiration from, our struggle.

Matt- There are times I seek refuge from the kitchen in monotonous tasks. But for months on end, well, that would drive me to lethargy and apathy, and eventually resentment. That’s not good for anyone involved.

Michael- Good luck with Wonder Bar! It doesn’t matter if the food is avant garde or comfort food, you can bring the best of yourself to every plate you make. Passion shows at every level. Honestly, it’s almost more exciting to get amazing low brow food, because there’s a surprise element. You expect going into one of Kellers restaurants to have an amazing meal, but to find that same level of passion in something simple is even more beautiful.

]]> By: dana http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2217 dana Sun, 22 Jul 2007 05:00:41 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2217 Michael N. No, no Harold McGee sightings, just a few Sam Mason sightings, and one Will Goldfarb sighting. But then again, maybe I only know my pastry chefs by sight. Michael N. No, no Harold McGee sightings, just a few Sam Mason sightings, and one Will Goldfarb sighting. But then again, maybe I only know my pastry chefs by sight.

]]> By: erin http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2212 erin Sat, 21 Jul 2007 14:13:36 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2212 hallelujah! great post dana- sounds like a wise decision! good luck in the job search, sounds like any restaurant would be lucky to have you. hallelujah! great post dana- sounds like a wise decision! good luck in the job search, sounds like any restaurant would be lucky to have you.

]]> By: Michael http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2185 Michael Thu, 19 Jul 2007 04:31:49 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2185 wow, dana, these last two posts have been very thought provoking, and have lead to alot of introspection on my own part. I'm starting fresh, after following other peoples ways in the past, and heading the kitchen of a new gastropub/small plates/tapa bar in Cleveland. The Wonder Bar is yet to open, and i'm begining on an existing chef's vision for the space as time does not permit my input, but does require my expertice. Your desire to do the best you can every day, and improve, and inspire the cook/chef next to you is very inspiring. While the Wonder Bar will not come close to the cuisine of a wd-50, i'm willing to put my best effort forward to produce the best food possible on a daily basis, and i hope this is something like you, i too can find fulfilling. wow, dana, these last two posts have been very thought provoking, and have lead to alot of introspection on my own part. I’m starting fresh, after following other peoples ways in the past, and heading the kitchen of a new gastropub/small plates/tapa bar in Cleveland. The Wonder Bar is yet to open, and i’m begining on an existing chef’s vision for the space as time does not permit my input, but does require my expertice. Your desire to do the best you can every day, and improve, and inspire the cook/chef next to you is very inspiring. While the Wonder Bar will not come close to the cuisine of a wd-50, i’m willing to put my best effort forward to produce the best food possible on a daily basis, and i hope this is something like you, i too can find fulfilling.

]]> By: Matt Wright http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2180 Matt Wright Wed, 18 Jul 2007 18:38:57 +0000 http://www.tastingmenu.com/2007/07/17/what-once-was-lost/#comment-2180 Good luck in finding that place again. You don't want to go back to Scott? You talk about it with such affection. I completely agree about working to your full potential. My career job ebbs and flows.. One minute I am pushing what I can do, but then I get months where I end up doing monotonous tasks all day, every day.. And that well, just drives you crazy, and in the end drives you to look for something else. Sure, you have to take the rough with the smooth, but I you have to be challanged, and challanged daily. Good luck in finding that place again. You don’t want to go back to Scott? You talk about it with such affection.

I completely agree about working to your full potential. My career job ebbs and flows.. One minute I am pushing what I can do, but then I get months where I end up doing monotonous tasks all day, every day.. And that well, just drives you crazy, and in the end drives you to look for something else.

Sure, you have to take the rough with the smooth, but I you have to be challanged, and challanged daily.

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