A Day in the Life of a Professional Cook Continues...

...Continued from previous post.

First things first. I quickly whip up a timeline. Like any good cook who has worked long enough in restaurant kitchens, I know that spending a few minutes getting organized and planning out the work will save me an eternity of chaos and disarray. Besides, knowing that I know what needs to be done and when also puts me at ease. The last thing I want to do is run around the kitchen like a headless chicken at crunch time.

A prep list is also quickly conjured up. Although it seems incredibly long, that feeling of being able to tick tasks off as they are completed is almost therapeutic.

Now onto the work itself. I start with the things that take the longest to get done. This seems obvious enough but if I pay no heed to this simple principle, it will bite me in the ass later.

A Day in the Life of a Professional Line Cook

BEEP! BEEP! BEEP!!!       BEEP! BEEP! BEEP!!!      BEEP! BEEP! BEEP!!!

Shit! It's 9:30 a.m. and I have just about half an hour to make it to work. Mustering up the little energy I have left after last night's rush, I convince myself to get out of bed. However, the task of waking up is only half complete; my mind is still predominantly asleep. A hot cup of coffee can do wonders for a sleepy soul and I quickly brew myself one. Off into the loo I go, grabbing the morning paper on the way.

This has become something of a ritual over the years as it must be for millions of people all over the world, I presume. Any deviation to this plan--say, if I run out of milk or the newspaper isn't delivered on time--and my day suddenly feels like it's been turned upside down.

It's winter in New York City and painfully cold at that. I slip into my only piece of warm clothing, a thick black leather jacket, and step outside. The restaurant is only six blocks away, a brisk ten minute walk, but I have only 12 minutes to get my butt inside the kitchen in full uniform. So I haul a cab and go the expensive route, which has lately become something of a habit that I'm not very proud of.

Ten Ingredients I Couldn't Live Without

Picture Tom Hanks in the movie 'Castaway' except I, Tom Zac, play the lead, and it's real life.

It is highly unlikely that I'd be stranded on a deserted island in my short lifetime. Considering the irratic climatic changes and economic hurdles that plague the world today, the chances of drastic food shortage in the near future appear to be much greater. But let's imagine that I do get marooned somehow.

I'm a lot fatter than Tom was at the start of the movie but I hopefully will go through the same weight loss program he did. I wake up not remembering how I got washed ashore this rather strange looking land. All I know is that I'm alone, I see no signs of civilization anywhere around, and my iPhone doesn't work. Uh oh.

Here's a Tip

You're dining at that fancy restaurant you've been dying to visit for months. The meal is fabulous and that time at the end of the meal is upon you, that dreaded time when your waiter places the black folder where your plate once sat.

Inside lies the bill for everything you've consumed so abashedly. The total is higher than you expected it to be (strangely enough, it almost always is) and you instantly scan it for monetary errors, or the thieving work of a cunning, money-hungry waiter; you fail to find either. Instead you notice, in fine print at the bottom, the 10 % service charge levied to you as restaurant policy.

Restaurant Review: Justice to Italian Cuisine Unserved

Memorable dining experiences, whether good or bad, are what trigger fervent reactions that become fodder for restaurant reviews that are worth a read. 

Unfortunately, the meal I set out to critique at Via Milano, touted to be one of Bangalore's best restaurants, was mediocre at best. I've been moping over it ever since I dined there two months ago. Nevertheless, a considerably sized hole burnt in my wallet and my idealistic virtues as an aspiring professional food writer have led me to finish writing this piece anyhow.

Bread and accompaniments served at the start of the meal

The restaurant opened its doors in April 2007 with Chef Paolo Nonino at the helm. It has been at the receiving end of a lot of praise, most notably and recently that of the Times Food Award for the best standalone Italian restaurant in the city. (The award itself is a little deceiving considering the fact that there are only a few restaurants in the same category and of comparable caliber.)

Rice and Shine

Practically every culture has a quintessential rice dish staple to the area, one that is a complete meal in itself satiating every aspect of the palate and offering a certain sense of roundedness that perhaps few other starch-based dishes provide.

There's paella from Spain, risotto from Italy, nasi goreng  from Indonesia, bibimbaap from Korea, and jambalaya from Louisiana in the United States to name a few. But most of these are quite region specific. Perhaps the most widely consumed rice preparation in the world with maybe a few subtle variations across borders is the biriyani (pronounced be-ree-a-nee) - a dish made with rice and a kurma (mixture of meat, seafood, or vegetables cooked with spices and yogurt in a thick sauce) arranged in layers, mixed together, or sometimes even cooked together.

The exact origins of biriyani in Persia several centuries ago are shrouded in myths and masala. Perhaps the nomads dug  pits in the ground and placed covered pots with rice, meat, and spices in the morning only to find delicious aromas seeping out by evening. The dish was later brought to other parts of south Asia by travelling Iranian merchants. It found its way to Northern India via Afghanistan  and has since spread all over the country and evolved into distinct recipes in every nook and cranny. As one could expect, each region swears by the superiority of their version. But seriously, mine's pretty darn good!

Critiquing the Food Critic

Now that I've resolved to writing restaurant reviews during the little time I have away from working in the kitchen, it is quite fitting that I dedicate a post explaining how professional food critics formulate them.  I've also outlined my own reviewing style here so that readers can decide how to judge my own assessments of restaurants I decide to write about.

First Time's a Charm

Most professional critics visit restaurants several times before compiling their reviews, and they are able to do so because the publication they work for takes care of the bill. Unfortunately for me, I work solo. So I literally cannot afford multiple visits especially when it's an expensive restaurant I decide to review. This may work for or against the restaurant's favor based on which dishes I choose to order. 

Me Me Me

Reviews are written so that readers can make better choices in selecting which restaurants to spend their hard earned money at. Yet, the irony in this is that the articles will always be rooted in the reviewer’s own opinion and based on his specific experiences only. It is impossible to separate the element of subjectivity from a review or the critic from the critique. You have to simply trust him based on his authority and the quality of his previous work.

The Salty Paradox

If you're someone who actively endeavors to scope out the best of eats wherever you go like I do, you would often come across near perfect plates of food that transform your existing notions of gastronomic grandeur. Whether it’s an amazing burger or a slurpy good bowl of Ramen, what makes a dish great is usually a delicate balance of flavors, textures, and tastes that work in synergy to produce a wonderful end result.

Every once in a while, there also happens to be a certain secret ingredient that makes a noticeable difference in the way a dish tastes--one that is hard to identify unless revealed.

Whether it is jaggery in a wholesome sambar, nutmeg in creamed spinach, or even cayenne pepper in a smoky delicious brownie, secret ingredients offer completeness to dishes that would otherwise be mediocre in comparison. Most such ingredients today are in fact not very obscured in secrecy. I believe the internet, mass media, and globalization are to blame.