12.04.07
Catching Up
Wow, so little writing as of late. I know my fans are disappointed - all 12 of you - so allow me to bring you up to speed on some of the things that have been going on, and perhaps this will lead me back into the world of regular posting once again.
 Disney World. I’d be hard-pressed to think of a place I would less like to be. |
So the week that I started to slack off was really a “hell week” for me. The reason? Chef and one of the sous chefs took off for a special event at Disney World. I have now forgotten what the event was, but it went well for them, so that was great. But for myself and the one other sous chef who were left at the restaurant, we ended up with some seriously long shifts. I ended up pulling 5 double shifts in a row over the course of the week, while the other sous chef ended up working eight straight days. It was an experiment in both endurance and competency. And I would like to say that the two of us passed with flying colors.
While on the one hand, it was a rough and grueling experience to run a kitchen of that size with so many fewer people than we were used to, on the other hand it was a great experience for the two of us to see what it would be like when we struck out on our own. That day is of course coming for the both of us someday, and it is good to see that we can make it work when we have to.
That being said, I am NOT ready for this yet. I still have so much to learn. Sure, the impatience grows in me if only because I am so much older than everyone else starting out in this profession, but I know my limitations, and being an executive chef is one of them. For now.
 The George Washington Memorial Masonic Temple in Alexandria. As undeniably phallic as the other Washington Monument. |
I also was given the opportunity to work a catering event for Rustico at the local Masonic Temple. The George Washington Memorial Masonic Temple is something I had always wanted to go inside, but alas, I am not, nor do I ever think I will be, a Mason. But this was a charity event for kids that they were holding, and so we were allowed to bring some of our beers and food and share them with the people there. Needless to say, we blew everyone away. It really was amazing how much better our food was than most of the other presenters (everyone who came up to us mentioned that), and it gave me a real sense of pride in the quality of the work we are doing at Rustico. If I’m ever going to be a great chef, I’d better be at a great restaurant to learn how to become one.
For the record, the inside of the temple… not so interesting.
The root beer is currently no longer for sale at Rustico. I wasn’t getting much support from chef on the product, and he didn’t like the 16 oz size - he wanted it to come down to 12 oz. I have had trouble finding 12 oz stopper bottles for this project, and I was upset at the short shelf-life of the root beer myself. So chef let me take home the stopper bottles myself, and now I am going to work on the recipe in my own spare time. Should be fun. I think one of the tricks will be to use brewer’s yeast as the slower reaction time will allow the root beer to live longer in the bottle. We shall see.
 Wow, I went almost a year and a half with this blog without having to post a photo of this nasty stuff. |
And speaking of inventions of mine that are coming off the menu, it appears that figs are now about to go out of season, so it is time to phase out the autumn pizza and think up a winter pizza. Though I do want to say that on some recent days, the autumn pizza has made it to the #2 slot in sales! Yes, I am very happy about that. But as for a winter pie?… I’m still kinda stuck, though I think it may have to involve broccoli. For those of you who don’t know me, that is one of my least favorite foods, but is a quintessential winter vegetable.
Any suggestions?
So with Christmas coming up at an unbelievably rapid rate, I’m now working hard to make sure all the schedules in the restaurant are working out as people need time off here and there for the festivities with their families. It’s a rough job, but again good experience. I myself get no extra time off for the holidays this year - I will be working like I always do. I think the only real unknown for me this Christmas will be: exactly how MANY copies of the Ratatouille DVD will I be receiving from friends and family? 
P.S. Now that I’ve said that, I’m sure I’ll get none as everyone will think that everyone else is getting me a copy….
Stumble it!
Bryn said,
December 4, 2007 at 10:16 pm
I don’t know if it would work, but what about a fresh lemon hollandaise sauce with some anchovy paste in there? Even brocolli with anchovy filets. I don’t know, just brainstorming.
karen said,
December 5, 2007 at 12:35 pm
i’m a fan of yours, having coming across your blog randomly online, and I’m glad you’re posting again! i check everyday (since i have a cubicle job) and it’s nice to see another post. Broccoli pizza can be gross, so I’m excited to see what you come up with. and for some reason i imagine you to look like the guy in Ratatouille, don’t know why. Obviously you’re a better chef! hope you don’t get too many copies of the DVD…
Eize said,
December 6, 2007 at 2:23 am
Wish I could offer some advice on the winter pizza, but we don’t have winters here! XD I like broccoli—preferably under melted cheese or that other recipe that makes broccoli verrrry good. I gotta find that recipe for ya…
Disneyland Florida is ok, but I still won’t forget how we lived on frozen pizzas for a week. Gaaaaah, the horror!
Thanks for reminding me to get my own copy of Ratatouille!
If I were you, I’d also ask for a copy of the Transformers movie. Worth it!
Matty said,
December 6, 2007 at 1:15 pm
Wow…amazing how hard you chef’s work! Being a chef is surely not for the lazy. What about a pizza with roasted cauliflower and bacon?
I just got the Ratatouille movie for my grandchild and it comes with a free movie with Emeril, Rachel, etc…from the Food Network. so I hope you don’t get more than one! Rachel shouldn’t ruin your Holidays!
Cara said,
December 6, 2007 at 3:56 pm
As one of your 12 readers, I just wanted to give you the encouragement to keep posting! I was toying with the idea of culinary school before I found your blog, but your posts gave me the confidence that I needed to start taking classes (albeit, part time after work). Anyway, thank you and keep it up! Now, as for a winter pizza, what about a white pizza with sausage, leeks, ricotta (maybe), and a good melty cheese like fontina?
Lori said,
December 10, 2007 at 6:32 pm
I actually LOVE broccoli on pizza, IF it’s pre-cooked a bit first. (Blanch! Blanch!)
When I think winter pizza, though, I think WHITE. Wonder if you could do a reverse pizza with the traditional white bottom of garlic and mozzarella and ricotta and a few splashes of tomato sauce and broccoli on top? Christmasy.
Summer said,
December 11, 2007 at 11:52 am
I still haven’t seen Ratatouille!!! Such an injustice!
Courtney said,
December 11, 2007 at 3:24 pm
Hi Matt,
I used to work with you and just remembered about your site!
I like the white/winter pizza sounding idea. Cauliflower and cheese go well together in my opinion, but I’m certainly no chef!
Chef Matt said,
January 7, 2008 at 9:51 am
All - thanks so much for the support and all the great ideas for the winter pizza. We eventually ended up with roasted cauliflower, truffle peelings, robiola cheese and chopped fresh fines herbs. It is wintery, rich and just plain awesome.