Runs with knives!
Tonight, I participated in the ONE NIGHT, TWELVE KITCHENS event at the Midwest Culinary Institute at Cincinnati State Technical and Community College. Dinner was an on-the-go sampling of a variety of dishes from the chefs at the event and a personal pan pizza that was provided…
This evening, I participated in the ONE NIGHT, TWELVE KITCHENS event at the Midwest Culinary Institute at Cincinnati State Technical and Community College. This is the second annual occurance of this fundraising event. The monies raised benefit the students in the Culinary program. Read more…
A simple dinner for me tonight — just the end of the left-over LaRosa’s pizza. Wendy has rehearsal for LITTLE SHOP OF HORRORS at Falcon Theater tonight (in preparation for this weekend’s opening), so I was left to a quiet house this evening. The downtime, after our busy weekend, is quite welcome.
When I was just starting culinary school in September 2003. I had a conversation with Ray, an employee at the University of Cincinnati College of Pharmacy who was just finishing up his culinary program in the evening. Since I planned to attend classes in the evening, Ray’s advice was very useful to me. I remember Ray telling me that in his final term of classes he had evening classes two nights a week and how difficult that was. At the time, I recall thinking, “How hard could it be to have classes two evenings a week?”, and have been well-reminded of how hard it is this term, as I attend Garde Manger on Monday & Wednesday evenings. It’s difficult because I have to pack everything in my car the night before — knife kit, school bookbag, chef’s coat, hat, neckerchief, apron — and the pants go into my work backpack so I can change in my office at the end of the day. I joke with Wendy it’s like I’m moving in and out twice a week. On the plus side, it makes the week go very quickly and enhances my appreciation of ‘down nights’, like tonight. Even though I gripe about it, I am very happy to be able to attend culinary school.
In response to a site visitor who asked, this is the GARDE MANGER book we’re using.
I decided it was time to take a break from the excellent Repairman Jack series and to read something else. I decided to read The Perfectionist by Rudolph Chelminski about the life and death of French chef Bernard Loiseau. This is a real insider’s look…
 This evening, I again had the opportunity to work side-by-side with Chef Jean-Robert de Cavel, owner and chef of Cincinnati Ohio’s Jean-Robert at Pigall’s at 7 Days for SIDS: A One Week Fundraiser for Sudden Infant Death Syndrome, an event that he and his wife…
When I got home this evening, I suggested to Wendy that we go to the Iron Horse Inn to sample their new Grill Menu, which we both thought sounded pretty good. We had to wait to make sure a couple of Wendy’s clients who were returning from vacation could pick up their dogs from boarding. Once they were on their way home, we headed over to the Iron Horse and were surprised to find the restaurant’s parking lot empty. Robert, one of the owners, and Eric, one of the employees, were sitting out front having a few drinks and invited us to share a drink with them, which we did. We found out that the Iron Horse was closed for Employee Summer Vacation, the five days around July 4th. The restaurant had been cleaned from top to bottom and Robert & Eric were relaxing before moving all the tables and chairs back to where they go.
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Robert explained to us that other employees were due back to the restaurant to help and invited us to stay for ‘family dinner’. We sat and chatted for a while, then I got good-and-hungry so Eric & I went into the kitchen and fired some steaks, some Cous-Cous with Asparagus and Tomato, and some Chicken Wings. We served it all, along with some Olive Salad we’d found, to Robert & Wendy. Shortly after that, Andrea (another Horse employee) and her friend Brittany showed up, so more food was prepared and consumed, along with more drinks. At some point, Robert & Wendy walked to Robert’s house (a couple blocks away) to get the charger for his cell phone and came back with Roxy, Robert’s very-cool dog. No other employees showed up while we were there.
We ate and chatted, chatted and ate, and then moved all the tables back into position for lunch service the next day.
As we got home, Wendy said, “So much for our quick dinner!” It was a good time, a very enjoyable adventure! Thanks to Robert for allowing us to hang out and eat!
I was contacted by the chef d’ cuisine at Jean-Robert at Pigall’s to see if I could provide some relief services (ie: work some shifts) while one of the staff goes on vacation or something. As I understand it, I’ll be covering a full station…