So, there I am playing ball outside the
office where my mother was working. I am throwing it against the
wall and trying to catch it and pray tell what happens? Yes, it
hits the window, thankfully without breaking it, this time. A
stern-faced lawyer looks out and wags his finger at me as I
scramble for the ball. I remember him telling me, "Lawyers
don't advertise". OK, so this was 22 years ago, give or
take 5.
Lawyers don't advertise and chefs weren't on TV a lot. Now,
you watch Emeril and Bobby Flay and Gordon Ramsey take center
stage. I read an article the other day about chefs hating Emeril
for making what they do look too easy. The cooking part IS easy.
The hard part? Tell me you haven't seen Hell's Kitchen and
Gordon Ramsey's interaction with staff and customers. Tell me
you have not heard or seen Bobby Flay's disrespect of his
equipment on Iron Chef.
Maybe you haven't, but there's the kicker. All chefs know how
to cook, but not all of them actually do the cooking. Many chefs
can go out to the customer and shake hands and be charismatic
and others .... can't or just don't want to. Therein lies the
difficulty of being a chef. Long hours, endless responsibility,
and the never ending training of both them and their staff. True
chefs expect more from themselves than they do from others and
will never stop trying for that perfect meal on that perfect day.
The only problem, how do we top that tomorrow?
Chefs are only as good as the last meal they cooked. The next
one could make or break them. It is that pressure and drive that
makes being a chef the second highest profession prone to
alcohol and drug abuse. Imagine having to prove to yourself all
the time so as to deserve to have people come to you for your
food. Keep that in mind on your next trip to your favorite
eating establishment. Keep in mind that mistakes will always be
made, but the best restaurants and chefs are the ones who never
let you see them making those mistakes. Bon appetit.
Chicken Salad with Tortellini
Serves 5
3 Tbsp rice vinegar
1-1/2 Tbsp sugar
1/2 tsp salt
2 Tbsp sesame oil
1 Tbsp vegetable oil
1/4 tsp black pepper
9 oz (270 g) tortellini, cooked and drained, cooled
1-1/2 Cups (3 dl) chicken, cooked and drained, cooled, cubed
1/2 Cup (1 dl) snow pea pod, fresh, sliced
1/2 Cup (1 dl) water chestnuts, drained
2 Tbsp green onion, sliced thin
3 Tbsp toasted almonds, sliced
3 Tbsp sesame seeds, toasted
1. Combine vinegar, sugar, and salt. Mix well until sugar is
dissolved. Add sesame oil, vegetable oil, and pepper. Stir until
well blended. Set aside. Combine tortellini, chicken, pea pods,
water chestnuts, green onions, and dressing mixture in a large
salad bowl; toss well. Chill, covered.
2. Sprinkle with almonds and sesame seeds before serving.
Toss well to coat and re-mix dressing.
Gingered Shrimp with Asian Noodles
Serves 2
3 oz (90 g) cellophane noodles
4 tsp sesame oil
2 Tbsp rice vinegar
2 Tbsp cilantro, chopped
2 Tbsp ginger, pickled
1 Tbsp jalapenos, pickled, minced
2 tsp honey
12 oz (360 g) shrimp, peeled and deveined, w/tails
4 each green onion, sliced
2 cloves garlic, minced
2 tsp cornstarch
1. Cook noodles according to package directions; drain and
transfer to bowl. Add 2 tsp sesame oil to noodles to prevent
sticking.
2. Mix vinegar, cilantro, pickled ginger, jalapenos, and
honey in a small bowl. Season shrimp with salt and pepper to
taste. Heat remaining sesame oil in a heavy large skillet over
medium high heat. Add green onions and garlic; sauté until
aromatic, 3 minutes. Add vinegar mixture and shrimp to skillet;
stir until shrimp are just cooked through, 3 minutes more.
3. Dissolve cornstarch in 1/2 cup cold water. Add mixture to
the skillet; stir until liquid thickens, 2 minutes. Mound
noodles onto serving platter. Arrange shrimp over the noodles,
spoon sauce over the top, and serve immediately
EclecticCooking.com 
