Life

Life has a habit of getting in the way of well laid plans...plans like writing. I am a cook who barely cooks, and a writer who rarely writes. There seems to be little time despite the fact that every day contains 24 hours. Where does the time go?

I have been thinking about this blog for some time. Edible Calgary. What does that mean to me, and does it mean something different to someone else? Having spent more time in France over the past few years I have toyed with the idea of how to cook like I'm at home...a Canadian in France...a love of French cooking in Canada...

And so Edible Calgary takes another evolution during it's rather sparse recorded history. Cooking and life. My home in a Canadian province and my home in Provence, France. From Province to Provence.

Breakfast 101

(Names are occasionally changed to protect the guilty. However as Katherine Darling stated in her recent memoir “ Under the Table” (her experience as a student at FCI in New York, “THERE ARE NO INNOCENTS IN CHEF SCHOOL.” Well, except for maybe me.)

 

For some reason I hate breakfast. Don’t know why. Maybe it has something to do with all the years I had morning sickness (7 x 9 months= 63 /12= 5years 3months!).

Despite this dislike (or maybe because of it) I was looking forward to my first class rotation; BREAKFAST.

 Chef F was enthusiastic and extremely patient. It was a lucky draw to end up in his class for my first rotation. My partner was ‘Andrew’; an 18-year-old married ‘man’ with 2 children and 2 jobs on top of going to school. He had also seen 2 tours of duty in Afghanistan and 1 in Bosnia. At 18? After 2 weeks of politely listening to his stories I pulled aside another classmate and asked if they thought Andrew might not have a firm grasp on the difference between truth and fiction. My classmate looked at me, smiled and replied “well, duh!” Apparently I was the recipient of Andrew’s attention and stories because the remainder of the class had tired of his fabrications within the first couple of days. It’s too bad. He was a hard worker and I think had talent in the kitchen. His lies and his “allergic reaction” to helping clean up but mostly because of his repeated absences resulted in his dismissal a few days in to our second block. I was sorry about this, as I genuinely liked Andrew despite his need to tell fantastic stories. I haven’t heard anything about him since.

  On our first morning of class, we all arrived early to dress in our “whites” (chef jacket, black checked pants, white apron, neck-tie and toque) Most culinary schools provide (or sell) the students their uniform, and then the student is required to keep it clean. At SAIT we have an angel named Adele who twice a week provides each student with a clean uniform. This might not seem like much until you have a uniform covered in blood from a meat cutting class, or coated in batter from baking class. Or you are like me and cannot wear white without getting filthy even in a clean room. After almost 30 years of trying to keep on top of the laundry for 9+ people Adele is my hero.

 The Korean students in our group were ready with their dictionary translators (like a calculator), we all had our paper and pens ready to learn something magnificent about breakfast. Chef F arrived, greeted us all and then read his power point notes word for word. Nothing earth shattering. Nothing new. I felt a bit disappointed but still eager to start on my career as a breakfast cook.

 Each morning in the kitchen consisted of our mise en place to prepare for service once the breakfast counter opened. Egg dishes such as omelets or poached, potatoes, pancakes or French toast, and breakfast steak. Attempts were made at pastry but never managed to really look like pastry during our 3-week block.

 Chef F’s relaxed attitude was comfortable to work with but also frustrating. It was difficult to try and achieve any sort of high standard with our work when so many of the class found that they could get away with smaller efforts. I don’t think we poisoned anyone but I don’t feel very proud of the food we served either.

 A highlight during this time was a visit from Chef Michael Smith (of Food Networks Chef at Home) I had no idea who he was as who had time to watch TV? Not me. But apparently all my classmates. So although I didn’t know who Chef Smith was I could tell by the obvious excitement that this was a big deal. In addition to hearing Chef Smith speak and be able to ask questions several of us were attending a fund raising dinner at the Hyatt the next night as assistant chefs. This was an exciting opportunity and I was looking forward to being behind the scenes. I had been at several of these types of dinners as a guest, but had never witnessed the great effort required to plate and serve 300+ people while the food was still hot.

 I wanted to look good in my chef “whites” and so pulled on one of those horrible torture undergarments that suck all the wobbly bits together and make you look like you exercise. I hopped in to my car to drive to Karen’s home so that we could travel to the Hyatt together. I made it about half way before I could not breath. I stopped at a drug store and purchased a pair of scissors and cut the waistband of the undergarment in several places.  I don’t know who I though I was kidding anyway, so not as svelte looking ,but much more comfortable, I proceeded to Karen’s and then on to the Hyatt.

We were quite early but were put to work in the huge working kitchen at the Hyatt. As Michael Smith entered the kitchen it was like a star was walking through. Everyone stopped what he or she was doing in a chance to hear what he had to say. I was struck by how tall he was, but mostly by how organized and kind. Work was being completed, at a high standard, but nobody was yelling. Just working quietly, and quickly. As the dinner hour approached we all gathered upstairs close to the banquet room. In all there was about 30 Chefs and 40 or so students. Tables were lined and ready with plates for the first course. As a group we worked through all the plates exactly how Chef Smith instructed us. This was repeated with each course right through to the finale “a grown-up” sundae with cotton candy swirl and cream “marshmallows”. It was fascinating. And I was hooked. This was the kind of feeling I was after. But back at school, in breakfast class, I was feeling less enthusiastic.

 One of the unique components of Professional Cooking at SAIT is the ‘opportunity’ to be involved in food service from almost the first day of class. Although this helps students learn ‘real time’ preparation (i.e.: as fast as you can), quality teaching and learning suffers. I think most students would benefit from an introduction period comprised of demonstrations and an opportunity to duplicate the techniques under supervision. This would allow critique without the stress of having food out on the line by a target time. Of course learning to be fast is also critical. But learning to do it right, I believe, is the foundation to going faster.

 

 

BREAKFAST 101:

Breakfast can mean different things depending on where you live. Literally to “break your fast”, in Vietnam you might eat Pho (rice noodles in a flavorful broth) or in France toasted day old baguette with jam.

 Really, anything nourishing and healthy is a good way to fuel your body and get your energy up for the day ahead.

 

 

Crepes: While living in France the local grocery gave me the following recipe for crepes. February 2 is crepe day in France and most households will make crepes of some sort for dinner. They are also great for breakfast, lunch or dessert--all depending on the fillings you use:

 

6 eggs

500 grams flour

1 pinch salt

4 soup-spoon oil (about 4 tablespoon canola)

3 soup spoons of sugar (about 3 tablespoons)

milk to thin batter to pouring consistency (aprox 500 ml)

 

Blend ingredients until smooth. Allow mixture at least an hour of rest in fridge. Heat crepe pan and add small amount of clarified butter. Ladle small amount of batter in pan, tilt to coat pan evenly (pour off excess if too much batter used. Pan should have just enough batter to make even but very thin ‘pancake’. Cook until lightly brown on one side, then flip to cook other side for a minute or so.  Repeat with remaining batter. Fill with desired filling, then roll or fold crepe.

 

 

Omelets:

 To make a really good omelet use fresh eggs and don’t overcook. For each omelet beat together 2-3 eggs. Pour in to a heated non-stick pan to which you have added 2 teaspoons clarified butter. Agitate the eggs in the pan with a fork or spatula so that the runny un-cooked egg runs under the egg that is beginning to cook. It will look almost like scrambled eggs at this point. Smooth out the egg in the pan, season with salt and pepper top with cheese if desired (or other desired ingredients, pre-cooked where needed). Fold over one edge of omelet (about 1/3) Tip pan over plate allowing omelet to fold over on to itself. This whole process takes no more than 5 minutes.

 

 

 

 

 

 

 

 

 

 

Week 1-PCK-Orientation

 The first day of school after so many years away from any formal education was exciting as well as frightening. All the new students met together in the Highwood (student run restaurant that we would become intimately familiar with during our 3rd semester).

 We sat at the round tables and hesitantly introduced ourselves to near neighbors. There was excited murmuring all around me that came abruptly to a halt when Chef M stood and called the room to attention. 

 We were welcomed and congratulated on our achievement of being admitted to the Professional Cooking Program. Through out the morning one chef after another stood, introduced him (or her) self and then proceeded to tell us......

... you can expect to make more now than ever before in history because of the high profile of chefs and the demand from the public for interesting and delicious food (Thank you FoodNetwork, and Gordon, Jamie, Bobby, Tom, Anthony etc, etc)..Except, wait a minute...if you divide the amount by the number of hours, isn't this a rather paltry hourly wage. I looked around to see if anyone else saw the irony in these future wage predictions. Was it more the prospect of fame that kept the smiles on all the faces? Good thing I wasn't pursuing this career for financial reasons. Chef's, in general, are highly underpaid!

...Don't buy your knives until your class on knife selection (oops!)

...Expect your relationships to suffer as this is a demanding and consuming (pun intended) career ( Had any of these chefs been married only once? Several failed marriages seemed to be the norm rather than the exception. Was following this career path going to doom my marriage?)

...Expect travel in your future, and a variety of opportunities ( What about us older students who couldn't just pack up and leave their family?)

...Attendance was mandatory. Marks would be deducted for lateness and un-excused absence. Doctors' note was required. (I know of at least one student who kept a photo-copied doctor's note that he 'doctored' to suit his own requirements as needed, for excused absences. I immediately began to wonder about my children being sick, or being stranded somewhere and needing a ride. How was  I going to pull off being 2 places at one time? Could I write my own note?)

 During all this explanation of rules and the importance of safety procedures ( I am beginning to wonder if there is anyone in the Culinary Industry that hasn't cut off some part of their hand or burnt some part of their body?) but across from me involved in their own private discussion is the 2 "cool" boys trying to win the attention of the mandatory beautiful girl. I felt very out of place as I observed their interaction. It was also rather comical and  I wondered  why this aspect of school hadn't changed in the 30 years I had been out of school. I suppose it is more an aspect of human nature than an aspect of the school environment. 

 As I left the orientation lecture that day prepared to have my marriage fail and loose at least a few fingers, I found Karen. I had met Karen at "Student for a Day" where prospective students are toured around the school and introduced to various chefs and the kitchens (or labs) where classes were held. A grandmother as well, Karen and I took comfort from each others presence and were grateful for a classmate who knew what disco music was and remembered the end of the Vietnam War. We vowed to try and work together as much as possible. She too was a bit shaken by our "orientation". Were we about to embark on some type of sadistic learning experience?

If I were a chicken I'd have to be stewed.......

 I waitied until my family was seated for dinner before I shared my news. Everyone was very excited for me but also surprised. "We thought you didn't like to cook!" This was a legitimate response given all the times I had asked "do we really needed to have dinner tonight?" I tried to explain that it was more the routine, the lack of creativity and the rushed nature of so many of our meals that I found exhausting. I was hoping that school would help me re-discover a creative side to cooking as well as the confidence that tackling something challenging and succeeding would hopefully bring.

 So with my families support behind me and no clue really of what was ahead of me, I entered the Professional Cooking Program at SAIT in January 2008.

If I were a Chicken I'd Have to be Stewed.

I had great plans when I made my first posting. Since then reality has hit and I realize that it is better to write about what I know. I do know a bit about the Calgary Food Scene, but I think it may be more interesting to write about how I became more aware of Calgary's food landscape.

 In November of 2007 I was exhausted. My father had major surgery and I had spent the past2 and half months driving back and forth to the hospital to help him as he adjsued to life with no legs (complications due to an accident before I was even born). On top of this I have 7 children and at the time 1 grandson (I now have 2 grandsons). It was hard to see my Dad struggle so much. During all this time of driving back and forth and sitting by his bed as he rested I had a lot of time to think. What I was thinking was "Is this it?". I realized I was getting older. I had been waiting for time to follow my own passions (you know...after the kids had all been raised). One day during this time I realized that after the children were raised my time would be filled with parents that needed to be cared for or grandchildren that needed care (and that of course I wanted to play with!) 

 While all these needs are important I realized I had to make time to pursue things for myself. There never would be an easy time. During this same time period I had been reading Julia Child's memoir "My Life In France". I was surprised to learn that Julia was in her late 30's before she learned to cook, and I believe in her 40's when "The Art of French Cooking" was published. In the past year I had taken a couple of cooking classes while in France. More recently I had visited with two friends who had started a second career by attending Culinary School. So the timing was right when I saw an ad in "City Palate" for the Professional Cooking Program at SAIT. I believe my reaction was "what can I lose by applying?".

 I didn't say anything to my family as I felt that the odds were slim that I would be accepted.  A couple of weeks after submitting my application I was supervising students in the testing room at our local highschool. Cell phones are not permitted in the testing room so I had set my phone to vibrate. When I saw the name SAIT I quietly exited the room and checked my messages. I had been accepted! I couldn't believe it. But what would my family think?

Discovering Culinary Treasures under the Calgary sun

 Today I begin the quest for culinary treasures in Calgary. There was a time when I would have said that not many food treasures existed in Calgary but the past several years have seen an evolution in the Calgary food scene. There are now so many choices that the once simple grocery list is often a source of confusion. Where is the best place to find----? What is the best substitute for ----? What is----? Where can I learn how to-----?(fill in the blanks with any one of thousands of choices)

 I plan to wear my detective hat, perhaps go in disguise, and search the culinary scene and sort out the confusion for you. I will go where no sane woman has gone before. I will sort the wheat from the chaf and report my findings here.

 And perhaps I will add a recipe or two.

 Good eating!

 Amy