It's been too long.

I've neglected this a bit for the last week.  I know, I know.  This is supposed to be a place for me to talk, but I just haven't wanted to.  It's nothing against you guys.  Really.  I've just been in kind of a funk.  But I promise, I'm over it (although I can't promise it won't happen again).

So anyways, my food education has gained leaps and bounds from my last real post.  I've learned a bit about the legal aspects of the food service industry.  My professor for said class is a bit of a scatterbrain, but he does have some good insight.  I've learned a bit about who controls what, such as immigration, wages, and safety (I actually had a general idea, but it's good to have it clarified).  One of the most informational classes has been the cost control class.  I've learned how to calculate usage, food cost percentage, and even a bit of forecasting.  I won't bore you with the details (unless you specifically ask), but this class is definately been one of the most practical ones I've had during my entire college carreer (which is long and storied) thus far.

This brings me to my final class, food safety and sanitation.  We're learning about bacterias, viruses, and toxins and how they occur in food.  I'll tell ya, knowing some of this stuff may make you never want to eat again.  For instance, have you ever ate something and gotten sick almost immediately (say a half hour or so) but also have had times when it took a few hours.  The quick one is more than likely foodborne intoxication versus the latter which is more likely a foodborne infection.  This link is a quick run-through.  Anyways, it's a bit of an eye opener.  Did you know that there is some 100+ strains of E. Coli in your body at any given time?  They help with digestion, so they're not all that bad.  The part I'm really interested about is the methodology in containing these little bugs.  I've spent many years in kitchens and I'm not quite sure if everything that is done is right.  I'm curious to find out.  I'm sure some of you have some horror stories and I'd love to hear about them (just not when I'm eating please).

I'd like to segue from the nasty little bits to the good stuff.  I went away this weekend with a couple of fellow gourmands (including the Renaisance Couple) to a little cabin in Twain Harte, located in the Sonoran foothills.  On the way I passed the Davis Ranch on Jackson highway (those in the area may know, if not it's just before Ranch Murietta heading east).  There you will come across some of the most tasty vegetables in the world, among them Sloughouse corn.  It is so sweet and juicy, you wish you could make an essence of it and wear it around so people would ask why you're so awesome.  DELCIOUS.  I also picked up a purple and red pepper as well as a couple of zucchini.  I arrived to the cabin and found out that Dr. Huxtable had brought some duck and squab he shot himself.  Yum.  He marinated them with some red wine, garlic, and seasoning salt then skewered them with some sweet peppers, onion and pineapple.  We grilled them over charcoal while his GF, KT made a simple caprese salad with some cherry tomatos and ciligiene sized mozzerella balls and basil.  These items, combined with some french bread an brie that we obtained at the market, made for a perfect meal for the concert we went to see later that evening in the park.  It was a fantastic time.  Good music, friends, and food.  A couple of glasses of the local libations later, we found ourselves onstage dancing with the back up girls.  The rest of the night...well... you might have to ask the locals.

You might be wanting to hear about the Davis Ranch goodies, huh?  Well here you go.  We went to the market once again (I couldn't stay away from the green olives stuffed with Pt. Reyes blue cheese and mixed with a fig chutney), and picked up a bit more local wine as well as some smoked chicken and sun-dried tomato sausage.  We proceeded to grill the sausage, corn, peppers, and zucchini and mixed it with some linguini, garlic and olive oil.  The pasta was finished with some fresh basil and parm and voila!!!!  A fantastic, mostly local meal.  It is always great to hang out with good friends to make food in beautiful places.  Shouldn't we be doing this all of the time?  I highly reccomend it.

This brings me to a good point.  Local produce DOES NOT have to be expensive.  Although Whole Foods supplies some great produce, you end up paying a premium for it.  Sacramento alone has about a dozen farmers' markets occuring weekly.  From Davis Ranch I obatined 8 ears of corn, 2 peppers, and two zucchini for about 3 dollars.  I dare you to go to Whole Foods or another third person reatiler and find that deal.  I can almost guarantee that the produce is probally more fresh at the farmer's market's as well.  Find one of these markets and try them out, if even it is only once a month.  It will do your mind, body, and soul a great service.  Click on this link to find one near you (in CA only).

So, in the greater scheme of things, I leave you with a small mission.  Go to a farmer's market or co-op near you and introduce a local produce to someone who has never tried it.  A tomato.  An onion.  An ear of corn.  Some lettuces.  Prepare it simply and sit back and enjoy the fruits of someone elses labor.  We need to support our local farmers.  Period.  They deserve the accolades.

Music:  I've been listening to a bit of everything lately.  I have been getting into Band of Horses and My Morning Jacket.  Of course there's always Tool playing.  If you're in the hip-hop mood, check out Murs and 9th Wonder.

Something you should read.

I just stumbled across an article written by Michael Pollan about the decline of the American home cook in the New York Times. Read it here. If you're not familiar with Pollan, you should be. In the opinion of this humble cook, he has written some of the most profound and thought provoking books and essays about food in recent decades. Pollan's philosophy surrounding the preparation of our daily meals and how it affects our society's health, both mentally and physically, is very near and dear to my heart. If you don't agree with it, maybe you should stop reading this blog. Never mind that last statement, but feel free to debate with me if you take issue with it.

And the Learning Begins.

I had a good day. I talked about food today. All day. I talked food with others on their own path to food enlightenment. Today I began my classes at the local community college, and I feel confident about my choice. Before I go too far into the classes, I'm going to reminisce about some of the culinary experiences I've had over the last few days. This drooling will be a major part of this blog, so get used to it.

I had to work all day Saturday and was trying to figure out what to do that evening. I didn't feel like going out, so something at home was in order. I chewed over the idea with my fellow gourmand Logan, and we decided to have a food T.V. watching extravaganza and cook some good food. The plan: watch Anthony Bourdain in Thailand, the final of Top Chef Masters, and the premiere of Top Chef: Las Vegas. Straight food porn. He and his girl, Amanda, arrived and we worked over what we would cook. Since Sir Bourdain (he should be knighted by now) was in Thailand, we went with Thai. I was in Thailand last year with one of my best friends, Sophia, last year, and enjoyed every culinary experience (mmmm, chicken feet).

We decided to marinate some chicken Thai style with fish sauce, soy, ginger, chili paste, and cilantro then grill them. This was combined with some grilled squash and red bell peppers then served on jasmine rice cooked with a bit of coconut milk. We topped this with a green curry sauce made from my homemade paste (I'll put this in a later post), coconut milk, sherry, fish sauce, oyster sauce, and lime. It came out pretty delicious, if I do say so myself. I love hanging out with those who have the same love for food that I do. This may be a reoccurring theme, so, once again, get used to it. We had a grand time watching the shows, drinking wine (one a Rhone Valley style in a plastic bottle that was pretty darn good, gotta love Trader Joe's) and shooting ideas off of one another.

The next day I went to a picnic held by Logan and Amanda (the Renaissance Couple, I will now dub them) with some co-workers and friends. It was a great time with wiffle ball, cold beer, and eating, everything a picnic should be. I made a Thai peanut noodle salad with shitakes, bells, and some of the leftover grilled chicken. It turned out tasty along with all of the other things that folks brought. GTs.

So, anyhoo, back to the education phase of this process. I was wait listed for two of the four classes that I'm taking this semester and, thankfully, I was added to both (albeit one that incurs a potential fire hazard). My classes for this semester include: legal aspects in the food industry, cost projections in food service, food sanitation and safety for a ServSafe certification (required in the state of California for running any food business), and writing a business plan, which is a six-week course later in the semester.

I try not to generalize on the first impression, but these classes are exactly what I need. The classes are full of information that I have always wanted to learn, but have never been in the direct position to acquire. Quite frankly, I'm not sure that all of those whom I have worked under knew these things, either. So it's good. Very good. So far.

One of the most interesting parts of the classes are my fellow classmates. They run the full gambit; from current industry professionals, to aspiring ones, to those who are taking the classes just for the hell of it. The best part is talking out the process with others who are going through it. Many of the attendees have been in the Culinary/Hospitality program for a couple of semesters (or years). This gives some helpful insight. Even though we might not see eye to eye on our approach, we all are united in our love for all things culinary. It is, in a strange way, energizing.

Since it was the first day of class, I didn't learn much. It was mostly syllabi's and calendars. I did learn a few things (disclaimer: quite gross). It only takes two food borne sicknesses of the same type from the same origin to classify it as an outbreak by the CDC. And (this is the gross part) the average human consumes roughly five pounds of feces throughout their lifetime. Sorry, I warned you.

Shake your head a bit and get away from that last paragraph. It's not as bad as it seems. Continuing education on food safety is there to limit this and potentially keep people from getting sick. This is what (most) culinary professionals strive for. Zero percent. The technology and safe practices are getting better. This is why the preventative education is now required in all food service locales.

Sorry about all of that. I told you it would be a learning experience for all of us, good or bad. I'll try and limit the grossness factor in future posts.

Summing up, education is always good. Especially if it involves the thing that occupies your mind. I highly suggest that you go out and take a class at your local CC about something you love. Music, pottery, history, or yoga. It is a great way to open your horizons.

Cheers.

P.S. I'm goiong to take a bit of inspiration from the author of a couple of my favorite blogs French Laundry at Home and Alinea at Home and include some of the music that I have been listening to over the past few days. Right now it's Modest Mouse's new EP No One's First and You're Next and Radiohead's Kid A.

I was born a foodie...

Ever since I can remember, I was preoccupied with food. Not necessarily the consumption of it, but the time, effort, and skill it took to create a meal. What goes through the average home cooks' head when it comes to the everyday breakfast, lunch or dinner? Do I make a sandwich? Casserole? Steak and Potatoes? Fricassee? Risotto? Everything that encompasses the food experience fascinates me. First, contemplating the menu. Second, picking the one item that moves you. Next, shopping for the ingredients that will suit the dish. Then, the manipulation and respect (or disrespect) of the ingredients. Finally, the joy of presenting of the final masterpiece (or tragedy). It produces many emotions. Satisfaction, stress, elation, and doubt, all wrapped up in one moment. Then, the taste. It all comes flooding back. The hours you spent on a single item. Did I use the right ingredients? Did I pull the roast out at the right time? Was it worth it? In my opinion, yes. Even if it is a monumental disaster, it is still a victory. At the very least, it teaches the cook what to do and what not to do the next time. At its peak, the silence at the table of those enjoying a well prepared meal is the most fullfilling thing ever. All of these things amount to a victory in the kitchen, weather it be domestic or professional.

It took me years to balance the tightrope act of food. After working for a number of years in the food service industry, I lost the jubilation I once had for preparing a meal. It became robotic. I burnt out. I quit the industry and went back to school for something almost completely unrelated. I thought I wanted something different. I obtained a Bachelors of Arts in public relations and a minor in marketing. I looked into getting a job working in the marketing sector of bikes or snowboards (other passions of mine). This all culminated during the economic downfall of 2008. I came to bit of a crossroads. I realized that I didn't want to work for someone else. After I took a step back, I realized that I STILL LOVE FOOD. I came to the conclusion that I should follow my true passion of food. My step dad, as well as many beloved others, had been telling me this for years, but after getting burnt out, I thought I'd never return to the profession of food. He and the others were right (as they most often are). I began to reminisce about my history with food and I came to a conclusion: I'm going to open a fine foods market.

The inspiration came from the favorite job I've ever had, working for the now defunct Mediterranean Market in Carmel, California. Those that know know what I speak of. A beautiful establishment that had wonderful Proscuttio di Parma, salumis, and caviar. They had fine wine, obscure pastas and condiments, and a 50 year old provolone that hung in the window. They specialized in fantastic sandwiches and rare wines. It was not inaccessible, even in that high rent locale. Everyone went there, from the high-rollers of Pebble Beach, to the German tourists fresh off the charter bus, to the low-wage retail employees. I'll say it again, EVERYONE WENT THERE. I loved the sensual experience of it. People getting genuinely stoked about a cheese or a salami. I realized that there are not enough of these places in our communities.

After contemplating this turn of events, I came to another realization: I know nothing about running a business. I know food. That comes pretty easy for me. But, balancing books. Creating schedules. Doing taxes. Not so easy. I need to learn these things even if I don't do them myself. So, I decided to go back to school to take a couple of small business classes coupled with a few food safety and cost classes to prepare myself for the endeavor to come. It was then that my mom suggested that I record all of my experiences and put them on a blog. I also realized that even though I feel like I have a pretty good grasp on everything culinary, I can always learn more. There is always someone that knows more. Therefore, I created this forum on all things food and business all wrapped up in one.

I'll be the first to admit that I have always had an apprehension to blogs. They kind of seemed trite to me. But, as I thought about it, what a better way to share my experiences and maybe learn a thing or two from others. So here I am, embracing modern technology to help me cope, learn and share with the community at large. This is not merely a food blog, but a learning experience. I hope we can all enjoy this journey together and savor all that this world has to offer.