Hospitality

At the very basic the job of a Cook is to feed people. This simple act is one of huge generosity; the Cook prepares food with the basic fundamental principle to feed people who are hungry. The need for food is primal; according to Maslow it is a physiological need that must be fulfilled before we can attend to our other desires. The fact that Cooks help fulfill and satisfy this need for others, by nature, makes them very hospitable and generous individuals by nature.

Being inherently hospitable and helpful people we often find it hard to say no to people and enjoy helping whenever and wherever possible. We're often aware of our nature and sometimes we have to draw the line on what we can and cannot do; it's not easy to say no.

Hospitality is the nature which this profession revolves; serving and pleasing others. That said, even though we often say yes to many things and go out of our way it does not mean we like to be taken advantage of. We're aware of when this occurs and it hurts; we like to serve by choice not by obligation.

Read more...

Crabs to the Slaughter

I've been waiting for live crab to go on sale for several weeks. This past weekend they finally went on sale at my local T&T for $3.99/lb; a total steal. I trekked down to the store and stood in front of a large tank filled to the brim with Dungeness Crabs scrambling to climb out. Clutching a gargantuan set of tongs, I picked out four boisterous crabs; all of them fought back as I attempted to remove them from the tank. I figured that my logic of feisty equaling fresh was pretty sound.

I took the four of them home and stashed them in a cooler until they'd be slaughtered. I prepared my mis en place and all the time I was watching the clock. I was waiting, almost dreading, for the minute I'd slaughter the crabs. And then, it came.

I've slaughtered crabs and lobsters before but it was different this time. This time, I felt closer to the product and thought more about how I'd be taking the life of an animal to feed myself. Maybe this means I've grown as a cook and have taken that step in learning what it means to respect your product.

I took the crab, flipped it on to its back and plunged a Chef's Knife into it's Abdomen just above its apron. I hoped the one swift stab was to kill the crab as quickly as possible. It seemed to work. I quickly dispatched each crab, cleaned and dismembered them and then immediately set onto cooking.

This dish, the national dish of Singapore, has always been a favourite. Chili Crab, has a great balance of flavours ranging between sweet, savory and spicy. It's a thrill to eat with nothing more than a bowl of steamed rice or some good bread. Although this is not traditionally made with Dungeness Crab it was still good eats.

But in the end, this wasn't about the food. It was about learning respect for my product and doing it justice. I killed an animal, four animals, so I could eat. Respect for the product, those animals, was the first step in creating something worthy of eating.

Respect and wanting to do the product justice will result in great food every time. I'm sure of it.

Read more...