Thursday 14 July 2016

An open letter to all the Chef.- By Chef Chris Hill

Chris Hill is a chef, television personality and writer who has appeared on stage at TED and written for a number of high profile publications. 
 
Hill also runs My Bachelor Kitchen - an online portal designed to encourage people to fall in love with cooking. 

The letter is addressed to all those people pursuing a passion and career in the kitchen and is packed with sound knowledge and advice. 
 
If you are a chef, want to be a chef, know a chef or just like the idea of chefs - this is a letter you should read. 
 
“DEAR CHEFS,
 
They won’t understand you. They won’t.I know this, because I used to be on their side, stuck in a dead end office, working a shitty job, making decent pay. My family and friends were convinced I’d lost my mind when I gleefully leaped into the unknown abyss of cooking. I suppose they thought it was a phase I’d soon grow out of. Could this be you? Maybe finishing high school and are contemplating a life in the kitchen, or are already in culinary school. Maybe its not you, but rather someone close to you. Whatever the circumstances, if you’ve gotten this far, I implore you to keep reading.
 
Chefs are a rare, often misunderstood breed and if you’re amongst thenaysayers, I don’t blame you, I really don’t, however if the smallest piece of you is debating a life in the kitchen, or have already taken that plunge finding yourself needing reassurance, you might find that here. There’s also ample evidence to scare you away, there is plenty of that here. It just depends on the way your mind works.
 
Most will never know what it’s like to make a living as a professional cook or chef, and that makes me smile. It’s something of which I am arrogantly proud. No, not because I think we’re better than anyone, but because of the fact that to be a really good cook or chef it takes tremendous physical, mental and emotional fortitude. Most people don’t have, nor appreciate the gifts we’ve been given, and this often includes our front of the house counterparts.
 
Seven days a week, we show up willing to get our asses kicked. We sign up for this in exchange for an opportunity to express ourselves through food. There’s no such thing as weekends or holidays. We might get a random Tuesday off, and if we’ve put in the proper dues and happen to be in cahoots with the chef, we just might have the good fortune of being exonerated from working thedreaded Sunday Morning brunch shift. No one wants to work Sunday morning. We work longer days than just about anyone. Days start early and end late, typically when the rest of the western world is changing into their PJs, brushing their teeth and hopping into bed. The length, isn’t the hard part though, its the depth. Fifteen hours on your feet is grueling enough to scare away some fence-straddlers, but on top of that, consider the kitchen atmosphere where everything is either excruciatingly hot or sharp as hell. Cooks scurry around cussing, the printer spewing out tickets as fast as it can, and for hours every inch of one’s body is physically tested. Emotions are tested, and sometimes you will fail that test. You’ll break into frustration mid-shift, relying on a teammate to help pull you through. Your mental strength will be tested — misreading tickets, overcooking steaks, under cooking pasta, or completely blanking the fuck out on any number of things, once again having to rely on a teammate to pull you through.You’ll do the same for him — it’s how we survive. Close call finger-nicks and tears shed while chopping onions don’t phase us, not even secondarily. Screaming hot 50 pound pots of salted water simmer away, not boiling fast enough most of the time. When the potatoes or pasta are ready to come out, chances are a dry towel is nowhere to be found, and lacking time to search, we somehow make do, most likely further searing the callouses up and down our already damaged hands. Pain is an after thought, it doesn’t phase us. It can’t, or the whole ship sinks. We owe it to the warriors next to us to keep going. There will also be a point mid-shift, when you’ll have to make a dash to the dry storage pantry, or the walk-in cooler. Darting across the obstacle course of the kitchen typically includes maintaining one’s sense of balance while leaping across oil-slicked tile, dodging pans flying in the vicinity of the dish pit, and having to weave in and out of fellow line cooks, then back into our place on the line. This is all to be done without dropping your supplies, or worse, disrupting the rhythm of the team. Disrupt the rhythm, and we all go down with you. This takes serious skills. To create the rhythm necessary for success on the kitchen line takes hours and sometimes years working together as a unit, in the trenches,slugging it out, together. Next to the military in full fledged combat, a group of guys and gals in the kitchen know teamwork better than anyone.
 
Let’s say you made it to the end of the service. By now several hours have elapsed since the first tickets came chirping through the printer, and the apron draped around your neck now resembles something your dog might have chewed to hell after having splashed through the mud. You are filthy, but pots are done flying across the kitchen, flames from the burners are dulled to mere pilot lights and for the first time all night, you have a minute to breathe. A Red Bull sounds pretty good right about now, or traditionally, a cigarette in the cool fresh air outside of the kitchen hits the spot for most chefs. The burns on your hand have probably blistered already, and now that you actually have a minute, the pain hits you. The slightest of breaks and its back to business identifying prep needs for the following day. It’s the easy part of the night, coasting home, after a dozen hours afoot. Now, the challenge is powering through when your mind is occupied with fantasies of beers, shots, the dive bar across the street and the pretty new waitress whose name you’ve already forgotten.
 
If there is one thing I’ve learned as a chef, it is that we are always learning to adapt —rolling with the punches. We put ourselves out there as artists and creators. Its a beautiful thing to have the opportunity to express ourselves through the creation of food, and the food we craft should be an expression of who we are. What we create is just as much of how the world has shaped us, as it is us shaping the way we see the world through our food. Unfortunately, most diners don’t connect with our perspective. They want their food, their way, and it pisses us the hell off. Chances are, if you aren’t a chef, this has been you, and we have undoubtedly bitched about you to our fellow cooks. If you’ve ever put your work out into the world, you know how much it stings to have your work not appreciated as you intended. This is what keeps us up at night asking ourselves how could I do it better, and what should I have done differently? It eats at us if we let it.
 
DON'T LET IT.
 
Chances are your family, friends and virtually anyone close to you will be unsuccessful in understanding the life you have chosen for yourself, but maybe this letter helps, just a bit. If so, they might understand why your mind is racing at 2AM after a 400 cover Friday night, and why you can’t celebrate Mother’s Day brunch with the fam. Perhaps now they might understand why every square inch of your body hurts most of the time, and how there really are no sick days in restaurants. They might understand why we settle for grossly underpaid wages, and hopefully they can read between the lines, and figure out why we bitch about customers upon getting off of work. They might understand how the stress from our jobs might lead us to have a few cocktails, which might be followed with a few bad decisions. Above all, if nothing else, maybe they will see that we can’t imagine our lives any other way.
 
I’ll take a hand full of burn blisters, some achy knees and the hankering for a cocktail at the end of the night, over ever having to sit at another desk miserably debating whether or not to shove needles through my eye balls. Living this life means we get to be creative. It means we get to showcase our skills in the heat of battle, feeling the adrenaline rush of sloshing through the trenches with guys to our left and right. These are guys we’re lucky to call teammates. It means we get to be creative and stand proud for something we believe in. We get to sleep with a certain piece of mind and awaken the following morning hungry for more. Even if it means suiting up for brunch every now again, we get to make a difference in the lives of people around us, in the best way we know how. We get to make them happy, and we get to through food.
 
Promise me this:
 
Show up every day looking to make the most of it. Learn from the best, seek to be the best, and once you are on your way, teach others to be the best. This life won’t be easy. It will be damn hard, but it will be worth it, and in the end you will have lived a life of which you are proud, one that’s yours, and in doing so, you get to make the world taste a bit better in the process.
 
Cook Your Ass Off”
    


 Our Blog takes no credit for this letter and aforesaid values expressed for this holy profession. Be inspired.

Friday 8 July 2016

Fantastic Future for Foodies

③Fantastic Future for Foodies

When we overall talk about the most flourishing industries in the world, there may come different answers according to:-
1.       Nationality
2.       Economic conditions
3.       Maximum yield or production of and in a particular place.
4.       Common integral Feeling.
But when it comes to the topic of food, at least half of the world’s population including some great economists would agree the fact that Food industry leads, for it not only now inspires many great Minds but is also now giving different opportunities for the one who practice cooking and its related deals.
 Food Today may not be just taken as an art to satisfy basic needs but it now includes a lot much scientific facts which make this new subject even more fun for learning purposes.
 Teaching as well as practice institute& centers today stand as one of the supreme factors in increasing GDP rates of some top known countries including India.
When you briefly go with the economics and civics of a country say India you’ll realize how this culinary industry have affected places and sectors vastly. Primary to tertiary sectors, all are tremendously growing with a good rate each day with every day’s scarcity for something new and different taste and base leading to a better fulfillment of consumer demands.







As Foodies and cooking aspirants our contribution in the industry will be same as Sunlight’s contribution in the process of photosynthesis (in easy words if I Say).
There may come different Challenges for both girls and boys with respect to any factor but
Chefs Like Daniella-Soto-Innes and Vikas Khanna Have said that if you are obsessed no power can stop you.
Being Ultimate foodie is not the devil inside us who is always craving for treats but being foodie is much more a feeling of pride for it’s a good tag for your obsession to do something  tremendous and fabulous for this Culinary industry.
Keep Trying and Keep working and I bet we’ll soon meet buddy with chef coats on us and pride of Michelin stars as our crown on head.








Thursday 7 July 2016

5 Sarcastic Foodie quotes - Bet You'll love them all

Beat the one who pulls you down, have a chocolate my buddy and you'll  forget to frown. 

Had a breakup? Look there's is someone more special out there with pizza in his hands. WAKE UP
                      
                        Best are the people who love to eat. I like Bacon so much in meat.
  
It's much more beautiful than the my future Boyfriend dreams. Yes you guessed it right it's a chocolate Ice-cream.

                                            She never cries instead she prefer Fries.


Tuesday 5 July 2016

Eid-Mubarak

There's a lot hustle and bustle today am sure in the Muslim Families today. A lot excitement about the celebration and the best FOOD.
When we talk Eid in general in terms of food the first dish that strikes our mind is Briyani and then followed by kebabs.
Here are some Rare Eid recipes that you can add to your feast menu today.
Try making Falaffels and with an innovative approach try serving them with tomato based gravy a steamed rice or briyani.

Nothing can substitute the sweetness of dates in the festival but for something new for your family and friends to cherish  try hands on Persian Yazdi Cakes. With sweetness loaded with textures from nuts like pistachios,almonds and all.
Simple***
And once again Eid-Mubarak

Monday 4 July 2016

New Blog - Launch

We are Proud to announce that Foodie's stop author has now started  Started writing a True love Stories based blog.
And It's already on
(Link Given Below)
http://trueloveoverbreakup.blogspot.in/2016/07/first-story-introduction-based.html

Keep Reading
And Feel loved and Foodie :) 

Sunday 3 July 2016

Foodie Parties. Ft. Era isterfi,Rihanna,SWAAY and many.

Okay I Know it's been like too late of even late of me writing my this Blog. But The foodie world outside had so much for me that I couldn't restrain that magnetic effect of beautiful aromas and flavors down different and beautiful lanes.
Last Topic that was updated was basically the major differences between major cuisines but what I feel is that  uniqueness is the cuisine is worth exploration than simply typing it down. So For sure this wish of mine would be prime on my list and I wish that my life schedule gets this one fulfilled soon.
                                       
So Basically Today we'll be talking about PARTIES that ain't sound real but totally fanatic and A Foodie's love sought.
Well before I Start what does strike your mind with the word PARTY


OFF COURSE  For 99.9% people the answer for this would be MUSIC.DANCE.FOOD
And for a foodie like if Dance is stroked off  it may not matter much but Food is must.
So for the  Foodies round the world like me introducing the Idea behind the Best Foodie Party which Says
FUSIC  where food is Music and music is food.
So Basically the title may not suggest even a bit of what it actually means. But it's actually Fun When in this party you'll be playing a particular Music and ask your friends to dance on the music until they don't guess the name of the dish with the hint from the music,that's going to served next.
For Example
You Play a Song, say
 1.Bonbon By Era Isterfi ( Link given below )
Which has a lot Bonbon in it which basically suggests the the basic bonbon flavored coffee.  Hence this Party yet rocking and trending music will keep up to your foodie charm in your FUSIC party.

https://www.youtube.com/watch?v=cedoBlUvBlI









2. Next may sound really simple but the crazy task would be to identify what flavor cake it was. I know By now many of you would have guessed the name of the song but yes who haven't yet for them, YES !! It's Cake by the ocean - By SWAAY  ( Link Given Below )
                                                                                                
Now the party just won't be about audio guessing but for real fanatics it will be fun if it's visual guessing  too. In this music Video if you look carefully the cake is strawberry cum vanilla flavored. So VOILA more to the guessing part and double is the fun , for till the time one doesn't guess the music and the party won't get over ;) .


3. Third will be DAMM!! Tricky For it's all about visuals and not even about the audio, lyrics or anything else that makes up a good music. WELL.
 It's WORK - By Rihanna Ft. Drake. ( Link Given Below )
WOHHH.... Confused right?? But If you see the video carefully it has twice shown a lady chef making juicy steak on smoking charcoal.
Don't agree then watch it here- https://youtu.be/HL1UzIK-flA
(See From 2:00)
And Here are the smoking stake Visuals from the same

                 The Lady Chef 

                                                           
Smoking Charcoal
& At Last the Steak.
Hahahahah Bewildered right ?? But these may be small details for many but for my foodie friends out there I Know it would have been not gone unnoticed.
4. Last But Not the least and may be hardest in on the blockbuster Charts Currently 
Justin Timberlake's- Can't stop the feeling
Hahahah Now if you remember the music video had some of the most Gala faces in it but there was one who would had attracted every foodie for a sought. HMMM.... Guess Guess.
Well This was the man who was in Video Named GALEN who seemed working for Handy's Doughnut and that's so YUMMY ;)  Making Delicious Roundels for life.

Galen

                                                           DOUGHNUTS
 So isn't that ridiculously cunning from a Foodie's side and sight. If Yes !! Then will love to know your idea behind our FUSIC parties-  where music is food and food is music.
If You Like the Idea and the matter please do let us know and comment below for more. Till then Keep safe and keep Partying and eating 
Regards and love.