I haven’t been able to focus recently and I don’t know why, but cohesive thought has escaped my brain…I’m still working on developing some other test recipes, but I’ve been busy enough with other things that that’s going REALLY slowly. There are a bunch of things I can’t really particularly make heads and tails of right now, but I figure I’d throw some random musings out there…
-seems like everyone’s talking about social media nowadays and I guess you’re either in or you’re out… don’t see advantages to being out of the loop…
-can you be technologically relevant and up to date, but at the same time feel like you belong in a different generation? That’s me.
-I rag on Top Chef and TV food whores, but I’m not stupid enough that I can’t understand that, hype or not, you can either cook or you can’t. And, these are skilled people. Still not high on the idea of putting you face in front on your food when it comes to chefs appearing on Top Chef and I’ve disengaged from watching – it’s a little sad, because the talent looks awesome this season.
-I don’t care about David Chang’s comments. He’s a great chef, but being obtuse to the work of your own profession in a equally influential food city only speaks volumes about yourself. Personally, I can tell you the wonders of eating in a city as random as Alexandria, Louisiana. I, too can be a real ego-maniac, but I get sick of myself pretty often.
-Thomas Keller is the Michael Jordan of cooking. He is an iconic chef that doesn’t exist to put his personality or sound bites out there, but at the same time has become supremely recognizable, marketable, and overwhelmingly business-oriented. He’s got great game and sells a ton of his brand, but no one will ever dare call him a sellout. That’s MJ-esque.
-I’m guilty of throwing little jabs at NY once in a while (like their retarded infatuation with cupcakes), but I easily confess to loving to eat and spend time there. The constant NY vs. SF penis jousting may just be the absolute byproduct of social media hype and sensationalism – something that’s no longer just for the conventional newspaper and TV. Be aware.
-Portland and Chicago can give less of a shit about NY vs. SF, they’re just going out there and doing what they want. They’re kicking ass and don’t care to take names. People from LA: please stop telling me how much better everything is out there, can’t you just let me find out for myself? That’s my summer recapped to three lines.
-I’ve avoided the “burger” in a bar/restaurant sensation completely over the last few months. I’m going to Hubert’s Burger Bar though because I recall fond late night Vegas memories at the original. Good times.
-There must be a mysterious drug in their food because inevitably every Thursdays, I crave to eat Lers Ros. I’ve started making slogans for their food. Here are some that I love:
Lers Ros: #62 bitches.
Lers Ros: Hmm hmm bitches. (in a Samuel Jackson accent)
Lers Ros: So good that you won’t care about pronouncing the “s” at the end of Lers.
That’s as much of a restaurant review as you’ll ever get from me.
-I didn’t get to recap Notoberfest, I was happily tucked away in the kitchen away from the mobs. Some girl brought me Hooker (appropriately Hot Food Porn named) chocolates. It marks the second time a girl has gotten me chocolates in my life. Feels weird, but good and, obviously, tastes even better. If she gave them to anyone else first, I’m pumping them out of my stomach.
-Was working with Melissa Perello for the first time while helping Ryan for the Notoberfest event – nervous much? It must be a chef-crush thing (ala like a man crush but involving chefs)… I was seriously trying not to fuck things up while cooking/hanging out, but it was a ton of fun and she was all charisma and class. On some days, it’s never about being the man because you can be damn happy to just be to be the dude. So excited for Frances!
-I am currently producing the Todd English Lifetime movie: Tears of a Chef: The True Runaway
Bride Groom Story of An Abuse Victim. I’m casting Shia Lebouf because he’s got that wonderful je-ne-sais-quoi that makes it okay to see him being beaten without feeling too bad… a necessity for the actor portraying this chef…
-Along the lines of @shitmydadsays is Shit My Mom Says: “Learn how to cook, because you can’t trust the woman that you’re going to marry in this generation to know how.” If there’s one guiding line that likely triggered my initial interest in cooking, that might just be it. Yeah, I’m a momma’s boy, got a problem with that?
-One of my favorite things that I do every holiday season (when I head back home to Boston) is that I try to learn/steal another heirloom recipe from my grandmother or mom. It’s a great way to spend and waste time. Xmas is nice, but its boring most of the time.
-I wonder what the ratio of chefs that love kitchen music versus chefs that don’t are? Hmm… does enjoying kitchen music make your work less competent or more rhythmic?
-Seems more and more recently, my initial plating for my food has been unbelievably lame and somewhat antiquated. It’s taken 3 or 4 tries to get things even remotely close to the what I want it to be. Sadly, most of the time I don’t really know what I want it to be until I’m hours away from cooking. There’s a need for some newfound clarity and perspective on my behalf… or fancy new plates. If you don’t think plating is the x-factor that differentiates a good dish from a great dish, then you’re lying to yourself.
-Thinking of making pumpkin biscuits.
-Not sure if I want to listen to the Pete Yorn Scarlet Johannson album, I feel like it’s the type of album, I’ll d/l, listen twice and never play it again…love the 500 Days of Summer soundtrack…oddly enjoy Meagan Smith’s cover of Here Comes Your Man…oddly dislike Zooey Deschanel’s cover of Please Please Let Me Get What I Want…not a fan of Simon Garfunkel.
That’s all folks.