Chefs why we do it

Why do we do it……..

Family and friends will never understand
We work every weekend, holiday and special day
Mother’s day, fathers day, birthdays you name it we work it
Unless you have worked as a chef you could never understand the…Why….
For reasons you won’t understand…. not that’s it’s personal well it is but, beyond mosts to really understand ,
Our shortest days are longer than your longest
15 plus hours in a sweat box of heat under pressure from the moment we start till long after you go to bed
While you put on the pjs and brush your teeth we are scrubbing down writing orders filling out paper work only to start early again the next day
And for what…..!!!!!
To express ourselves through food , to tell our story
Lost on most
Boiling pots, sizzling pans , sharp knifes, in a tight space with everybody running around shouting behind , passing,
We cut ourselves, enough to send you to the doctor , we just use duck the or glue and carry on , pain …… we have no time for it …. No place for it ,
Burns that will blister , you don’t stop because of it

The order fly in the pressure mounts but it’s not just physical but mental it will test you and break you nightly
Phyiscally mentally and emotionally every night
For what ……. the few who get it …!!!!
Or care to ..
Well yes ,
We believe or hope that we make a difference to somebody sometime even onetime
Cause that makes it worth while
All the shit,the pain,the missing family
Yes it is worth it
That one moment
Makes it worth while
That one moment that one comment
The best meal ive had
You have made our night special
Yes it easier way the shit the pain the missing
For everybody …..No not even close.
Artist who’s art is never again seen
Poets who’s words are heard once
Painters who’s art is edible
Story.tellers …. but not our story…theirs the producers the grows the farmers
Their stories
We tell theirs not ours
We are the teller.of stories not the story ,

Does it make sense…. not even to us

Rock n roll is dead by Gorka

Rock n roll is dead by Gorka

There was a time no long time ago where our industry was ruled by bad ass , loud , genius, hard sweeting rock and rollers
This post might seem a bit nostalgic but I miss the era of no internet, google, master chefs, Netflix,TripAdvisor,bloggers……
There was a time when the chef was the person to admire,fear,loud….. he was a super rock and roll star
There was a time where everything was about products,suppliers,seasons….and skills
There was a time where the restauranteur was a passionate person, proud , father figure, mentor……not everything was about how many customers, how much money ,where can I buy it cheaper and make more profit ,holidays, more companies, more business, more money……….
There was a time when you where told to shut the f…. up and we were ok with it, we learn our craft and pursue our career and learn and learn and learn
There was a time where the was no shows, screams ,hungover,music
There was a time were food was not just fuel and we will eat what Mother Earth 🌏 provide us
There was a time where maitre d and waiting staff wore precise and immaculate uniforms
There was a time where a chef will appear on tv half drunk and still managed to cook a masterpiece
There was a time that recognition will come from one book and one book only every year , creating excitement and glamour
Funny enough I am posting this on Facebook so undoubtedly, there are good things about modern times
I see no more Marco Pierre whites in kitchen, we are a dying breed ….
Our industry is f…. and if we don’t rebel against it , we have lost
I don’t want to earn 50 euros p hour and put shit food in front of you
I want to cook good food , interact with you , please you , surprise you , be proud of your experience …….. I want the guitar to have this amazing solo…… and I totally refuse to wear skinny jeans and make up on tv…….
I love rock and roll !!!!!

TORTUGA RUM CAKE

Basic Cake Mix
2  cups cake flour
1 1⁄2 cups granulated sugar
4  teaspoons baking powder
1  teaspoon salt
1⁄2 cup butter, cut into bits
3  tablespoons  vegetable oil

For the Cake
1⁄2 cup  finely chopped walnuts
1 (3 1/2ounce) package vanilla instant pudding mix
1⁄2 cup milk
4  eggs
1⁄2 cup  whaler vanille rum (Hawaiian-style rum)
1⁄2 cup  vegetable oil
1  teaspoon vanilla extract

Rum soaking Glaze
1⁄2 cup butter (do not substitute)
1⁄4 cup water
1  cup granulated sugar
1⁄2 cup  whaler vanille rum (Hawaiian-style rum)

Basic Cake Mix:
In a large mixing bowl, combine basic cake mix ingredients.On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.This mix may be contained and stored for up to 3 months in the refrigerator.

For the Cake:

Preheat oven to 175 degrees.Spray a large Bundt pan (12 cup) with nonstick cooking spray.Sprinkle the chopped walnuts on the bottom.Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.Batter should be very smooth.Pour into Bundt pan.Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.Remove from oven and place on a cooling rack while making the soaking glaze.

Rum Soaking Glaze
:Combine butter, water and sugar in a small saucepan.Bring to a boil carefully as mixture boils over very easily.Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.Remove from the heat and add the rum, mix to combine.While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.Allow cake to cool completerly in pan before turning out onto serving platter.This cake is delicate, so once it is turned out, it can not be moved around easily.Can be eaten when fully cool, but even better the next day!

#chef thoughts by Noel

You are the world you have created
And when you cease to exist
This world you have created will also cease to exist

But for those with the understanding that they are living the last days of the world
Death aquires a different meaning
The extinction of all reality
Is a concept no registration can encompass
And then all the grand designs and all the grand plan’s
Will be finally exposed and reviled for they are
Death comes to the prey at speed
A silence of an arrow
I never tire of that
To see somone killed with elegance
Is moving to me
The hunter has grace & beauty
And purely of heart
To be found no where else
You can make no destitution between who they are
And that they do
And what we do is kill
But our faintness of heart is what has driven us to the edge
Prehaps you want to create but nothing iis cruelier than a coward
And the slaughter to come is behond our imagining

Blueberry buckle

A Canadian dessert well worth a try blackberries work as well

1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into greased 9-in. square baking pan.For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

#atyourservice by Diarmuid

What a wonderfull weekend on the #foodtrail to the Kingdom. I probably don’t need to go into any furthuer detail on my experience in Listowel & Tralee as I have well documented my reviews on Social Media. So I’m going to just ‘tip’ on being an owner/operator having spoken to both proprietors on my journey and from my own experience of being a bar and hotel owner in my own time. Firstly I want to acknowledge the guys in Listowel & Tralee and wish them continued success in the future. When I began my career in the late 80’s going to the pub/restaurant was in the Top 5 of places of interest to go socialise and meet with friends family etc. 30 yrs later with the advent of so many many forms of social activity people are more health concious and with the demise of the Celtic Tiger the f&b trade has suffered a major downturn and our customers are now finely tuned in to ‘value for your buck’ Bars & Restaurants are under constant screunity from not alone the well travel and versed general public but from also within by the governing food and drink bodies. I have heard on countless occasions people saying ‘oh I’d love to have a pub/restautant’ they see an operation on a busy weekend night and immediately marry the till take to a it’s a good money maker. It’s obviously not the case. Our guests do not see what goes on behind the scenes and what an enermous effort it takes just to open the door let alone keep it open and trading successfully. My point without over stating the obvious is the respect I have for the guys I met this weekend. Hard working conceious people as well as being food lovers they are employers they are fantastic chefs and front house operators. I personaly am fully supportive of anyone in business but in particular in our Industry. It’s 7 days 7 nights every week week in week out. It’s then sometimes that naturaly I become disappointed when I read the reviews of staff and premises on Tripadvisor. Posted up by ‘mini-private eye foodies’ without a seconds thought for someone’s career and someone’s hard work. I was brought up to the mantra if you have nothing nice to say don’t say anything and if you realy feel something is to be said at least be constructive. My point again coming from being an employer to a damm good employee is We should all help support and encourage those who make the brave step forward to become an owner/operator. We should all take time to be transparent with out customers and when an opportunity arises to explain how deathtraemtal someone’s unkind review can be on any form of Social Media. The good times are gradually coming back People have a few extra bob in their pocket and once again with thanks to will oiled professionals in hospitality who did not bail out people are coming back into our bars & Restaurants and the ‘steaks’ are high and we need to continue to produce the goods and the experience our guests now demand. And we will I know all of us here on TCG will endevour to produce the best to the best of our ability. So I encourage everyone to support the Owner/operator. I for One raise my glass to you guys this evening. After all… we are the willing led by the unknown doing the impossible for sometimes the ungrateful but we keep doing it! Why I ask. Because that’s what we do. #atyourservice 👤

#atyourservice by Diarmuid

The call to Arms it came! ‘Ask not what your blog can do for you but what you can do for your blog’ ‘and from this day ’till the day you lay dying in your bed, would you give all those days fron now untill to write a piece for your blog’ We have all see the great movies heard the great spine chilling speech’s we even at times felt compelled to jump off our couch and go out and take on the world.
So what am I referring to What does a blog I follow I read mean to me. I follow like most on social media alot of blogs. I follow food fashion sport and definately any current affair in the world. I love information. I love to be able to converse on most things that are current and to my mind relevant. It’s important to be abreast of All that’s happening in the World when operating at front of house. As I have explained before its my ‘tool of work’ it’s my way to break down all barriers it’s my secret weapon but more importantly I love information and most certainly not in a nosey neighbour way. Most of my Facebook twitter or blogs are not following facebook friends on their night out who they are with etc etc, no my feeds are full of blogs my Snapchat follows all the top bloggers in our industry and beyond.
Ok so what Am I referring to. Noel Keane called to ‘Arms’ this weekend so I thought for a while what I would right here today. I’m writing about ( in case you haven’t gathered ) Social Media. I’m talking about the Internet I’m talking about the importance of Social Media and how it is a massive benefit to all our careers point in case I’m writing this post this evening because Noel reached out thru Social Media on TCG to basically write a blog for the page. I am doing that now. I’m reacting on Social Media to that call. Here I am but more importantly here are you also. I’ve learned so much so often so quickly but more so informality thru Social Media. Long ago when I had my own business I used deligialantly listen to the radio watch TV and drive around in my car to get all the ‘goss’ and that was before going into work. I needed to know what as we say in Limerick ‘what the Craic was’ only to know to be informed to be prepared. I didn’t need to know just to be a nosey nellie ‘to be fore-armed is to be prepared. To gain my own information not second hand. I have that now everyday with just a touch of a button the flick of a screen or a simple search on the ‘net. So what’s new I hear you say. Well we all have our own particular likes and we all have our hobbies and Intrestes in life now Social Media just brought all that a little closer to us all. Some of my favourite past times are hiking walking and amature photography. I now can combine all 3 on one of my favourite blogs Ireland from the Roadside. Who would have thought hobbies and pictures opening new experiences and new friendships all thru SM. Anyhow I digress I think you all know the score at this stage. I now thru TCG appreciate alot more the love the passion and the commitment you guys put into your work. I watch the videos of foragging of fresh produce I admire the dishs you guys present to our guests and I won’t always understand you guys and your madness but I certainly have a huge appreciation and respect for the labour of love and talent you posess. For me I’m better armed better prepared and a bettter operator for all this. Again for me it’s teamwork accross the board and support and love of what we do. Social Media has brought my game now to a different level. I gain information ideas and thankfully when I have time I can share this with fellow bloggers. So yes Ask not what can you do for your blog not what the blog can do for you. That’s the way I see it anyways. Now I’m off to Instagram and follow what interests me next, how knows only last evening I started to follow a ‘gram’ in NY called NewYorksBesteats from all over the 5 boroughs. I’m learning more and I’m loving it. Thanks TCG.
Diarmuid Ring

Food alerts, David thoughts

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Ok there is something that has been kinda bothering me as of recently, and that is the growing number of recalls of food within supermarkets and local shops due to malpractice with the so called product being produced. We all heard about the frozen food being recalled about being contaminated with Listeria. Well here’s a wee little lesson on Listeria for you. Listeria is a foodborne bacterial illness that can be very serious for pregnant women and people with impaired immune systems. Listeria is most commonly contracted by eating improperly processed deli meats and unpasteurized milk products. Listeria bacteria can survive refrigeration and even freezing. That’s why people who are at higher risk of serious infections should avoid eating the types of food most likely to contain listeria bacteria.

Symptoms

If you develop a listeria infection, you may experience:

Fever
Muscle aches
Nausea
Diarrhea

Symptoms may begin a few days after you’ve eaten contaminated food, but it may take as long as 30 days or more before the first signs and symptoms of infection begin.

If the listeria infection spreads to your nervous system, signs and symptoms may include:

Headache
Stiff neck
Confusion or changes in alertness
Loss of balance
Convulsions

9 people died from this particular foorborne illness in the past month alone, and as much as it scares me. I just keep seeing more recalls no one is questioning the big corporations. People are literally dying or being left really I’ll and hospitalised. How is it that these big corporations are not responsible for such things. I know as being a chef we have a duty of care to make sure every customer has a plesent meal and in no way gets sick or harmed by eating that meal. Does that always happen. No. And we unfortunately get blamed and have to suffer the the consequences. So why are the big corporations different.

Just as of yesterday morning (27 july) the Pepsi co had to recall a multivitamin juice due to fermentation. Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat found mainly in the making of beer and other alcohol products.

And that’s just yesterday if i go back towards the start of the month (6th july) there was a massive recall on dunnes and spar own brand pesto for contamination due to salmonella.

Salmonella (salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through feces. Humans become infected most frequently through contaminated water or food.

Typically, people with salmonella infection have no symptoms. Others develop diarrhea, fever and abdominal cramps within eight to 72 hours.

Now with this particular recall I have a few issues.
1- dunnes and spar both claim to be Irish and do Irish food – well why would then have to buy in pesto from Belgium to mask as your own
2- as a junior chef who works in kitchen where a lot of foraging takes place pesto is frequently used. So what blows my mind is where in the **** do you get salmonella from basil oil and pine nuts.

It defiantly makes me wonder. WHAT IS IN OUR FOOD?