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Dear Readers,

Due to the incredible early success of Chef’s Tales the blog and with almost 17,000 hits already in just a few months, we have decided to upgrade ourselves to a new self-hosted blog. 

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This is the last post for Chefstales.wordpress.com. All future postings will be in the new blog.

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Warm regards as always,

Mike

Mini Hazelnut Cakes

Ingredients:

• 20gr Vanilla pods
• 160gr Eggs
• 80gr Sugar
• 240gr Egg whites
• 120gr Sugar
• 200gr Hazelnut fine powder
• 100gr Cake flour
• 20gr Vanilla compound
• 20gr Lemon rind/skin
• 20gr Icing sugar
• 50gr Diced Hazelnuts

Method:

1. Scrape the vanilla out of the pods and place it in a metal bowl, add the egg yolks and sugar. Whip together until it becomes thick and a smooth and creamy texture.
2. In another bowl, whip the egg whites and sugar together until they are very light and fluffy.
3. Mix all the ingredients together in one bowl.
4. Sieve the flour and the hazelnut fine powder through a fine strainer, add the vanilla compound and the lemon skin.
5. Slowly add this powder mixture to the mixed liquid ingredients slowly bit by bit.
6. The mixture should be “folded” in and not mixed roughly or whipped.
7. Divide into 20 small moulds that have been lightly brushed with melted butter.
8. Bake in an over for 25-30 minutes at 165c.

Notes:

After brushing the moulds let them sit for a while for the butter inside the moulds to get dry before adding the mixture. You should get about 20 small cakes from this mixture, the icing sugar and diced hazelnuts at the end of the recipe should be used to decorate the plates the cakes are being served on.

Happy Cooking!

*This recipe and picture is contributed by Josef Bloeth, Executive Pastry chef who is currently attached to LSG sky chefs in Seoul, Korea. Visit his website here.

Healthy Banana & Tapioca Pearl “Soup”

Ingredients:

• 80 gm Tapioca Pearl or Sago
• 1 liter of water
• 250 ml coconut milk or low fat milk
• 150 ml palm sugar syrup or brown sugar syrup
• Fresh Banana
• A pinch of salt

Method:

1. In a pot, pour in the water and let it come up to a steady boil. Then add the tapioca pearls and stir.
2. Stir it frequently to avoid the tapioca from going lumpy. Let it cook until the tapioca changes to a translucent and clear appearance, then add in the coconut milk, sugar syrup and the pinch of salt.
3. Just before serving add the slices of banana or any kind of firm fruit of your choice. Even pumpkin or sweet potatoes are good for this recipe, but you will need to cook these two ingredients longer as the cooking process takes a little more time.

Notes:

This is a very healthy snack or even a breakfast item that should be easy going on your weight and tummy. To make it even more so you can change the coconut milk to low fat milk and then you will be really taking care of your tummy and digestive system.

Happy cooking!

Simple Pumpkin Cream Caramel

Ingredients:

• 100gr Sugar
• 30gr Water
• 200gr Milk
• 50gr Fresh Cream
• 150gr Smooth pumpkin puree
• 250gr Eggs
• 100gr Egg Yolk
• 140gr Sugar

Method:

1. Boil the sugar and water together until the mixture caramelizes and pour 5grams of the mixture into the bottom of some timbale moulds.
2. Bring the fresh cream and milk to a slow simmer and add the Pumpkin puree.
3. Mix the eggs, egg yolks and sugar together in a large bowl by using a wooden spoon. (do not whip in any way)
4. Pour the filling in to the timbale moulds until they are almost full, the mixture will sit nicely on top of the hardened caramelized sugar.
5. Bake them in an oven at the temperature of 185c in a water bath for about 28 minutes.

Note:

A water bath can be made out of any metal semi-deep container which will hold water approximately 2 inches deep. The water will get hot enough to cook the eggs, but not hot enough to boil the water inside the metal container. To remove the cream caramels from the timbales after cooking and when they have cooled off, you just need to warm the outside of the timbale and the caramel will fall nicely into your hands when you turn them upside down. Whilst cooking, the timbales will just sit inside of the container in the water as if they were taking a “bath”. Chef Josef has decorated his Caramels with a chocolate stick and a sprig of fresh mint and his recipe will make 10 individual caramels.

*This recipe and picture are contributed by Josef Bloeth, Executive Pastry chef who is currently attached to LSG sky chefs in Seoul, Korea. Visit his website here.

PR Playoffs

The Musing was first published in Flavours Magazine and is not in Chef’s Tales the book.

Public relations is a never-ending game in the hotel industry, and can result in both magic and mayhem.

Public relations is one aspect of the hospitality industry that always gets my admiration. It never stops, the wheels spinning 24 hours, a thousand miles an hour, continuously picking up speed – it never ceases to amaze.

 For example, look at the way menus are written to ensure that the food sounds great (regardless of what it tastes like). Imagine “Chef Mike’s line-caught fresh river rainbow trout.” What a romantic picture customers paint when they imagine that the chef rose at the crack of dawn just to catch their lunch … and then personally cooked it for them. Even if, at the back of their minds, they know that he simply defrosted it when he came to work at nine, it does not seem to matter – because this is the theatre, and it’s show time.

Then there are media interviews, when management may announce that the hotel is fully booked for the next two months to create the illusion that their hotel is the place to be and to be seen – even if they are only running at 30% occupancy. Or getting people to line up outside a nightclub, so that it looks like the place is so crowded you can’t possibly get in, when it’s actually empty.

The competition for media coverage is always quite fierce among hotels, and can lead to some crazy situations. I once saw a chef walking into the lobby of his newly-opened hotel with a baby elephant borrowed from the local zoo. Unfortunately, the nervous elephant let go of its breakfast, creating a small, steaming pile right on the newly-laid Persian carpet. The chef lost his job. This little anecdote just goes to show that many people are willing to go to great lengths to get ahead of their competitors.

The challenge of public relations is an enjoyable aspect of the business. Never was the competitive pressure as great as when I was in Hong Kong, about 17 years ago. Every chef’s goal was to get the best story possible in the newspapers so that the competition would have to call to congratulate them – and in turn, plot their own story to beat that stunt. One day, the hotel’s F&B director came barreling into my office as though he had scored the winning goal in the World Cup final. “I’ve got it, chef!” he cried excitedly. “What mental illness would that be?” I replied. “Come here – I have to show you something,” was his only response. Up to the rooftop we went. As we stepped onto the roof, pigeons flew into our faces. “Sorry about that chef, they must be scared,” said the F&B director. “Not as scared as me, I can assure you – I am petrified of heights,” was my reply. “Don’t be such a baby – look.”

As I turned to see what he was pointing at, I noticed that there was no barrier around the roof edge – just a sheer drop. Pipes ran along the floor, just waiting to trip people up and plummet them over the edge. In the middle of the roof was a large air vent, vibrating strongly and blowing out hot air. On top of the air vent was a small flat structure. The chief engineer was standing next to it and smiling.

“Is this great or what?” he enquired. “Absolutely. What the heck is it?!” I replied. The F&B fellow looked at me with a big smile on his face and shouted, “It’s your lunch table! “We are going to set a pristine fine dining setting right up there and you are going to have a five-course western set lunch right now!” I was speechless. “Chef, you are going to be famous,” he said. “For what, being an idiot?” was my only reply.

Nobody seemed to be listening to me as they ran around setting up the table; all too quickly, I was climbing a ladder to reach the dining summit. It was very windy, and as I was climbing, my apron blew up – I knew how women must feel when their skirts get caught by a gust of wind.

“This is madness!” I cried. “Sit down, hold up your glass of wine, offer a toast and smile,” was the only reply I got. The platform was shaking. “Hurry up and take the flipping picture, will you!” I said. The photographer, camera in his hand, gave me a thumbs up. He started his countdown – “One, two …wait a minute there is something wrong here.” “Give me a break! This is a circus, will someone get me down?” I cried. Again, the countdown began – “One, two …oh I know what it is, my battery is dead.” “You are going to be dead in a minute,” I threatened. “I have to go to my office and get another,” he announced. As he disappeared through those doors – beyond which lay safety and a warm cup of coffee – I felt the urge to visit the loo, and proclaimed as much. “Don’t move chef, we have to get the photo taken so we can get it into the newspapers tomorrow,” said the F&B director.

As I sat there thinking that this was the end of the world, I took a second to look beyond my shattered nerves and peer over the top of the hotel roof. Suddenly, I felt calm, overwhelmed with the beauty of the city skyline, the surrounding wooded hills and low mountains. I slowly sipped my Cabernet Sauvignon, and sat there in awe. As I was lost in the moment, the camera flashed.

“Chef, your face said it all – we have a great shot and a great story. You can get down now,” said the photographer. “It’s all right. I think I might just sit here for a while and finish my wine,” I said.

Everyone else went downstairs. It was a gloriously sunny day, and I felt terribly lucky to be enjoying it, pondering the greatness of Mother Nature.

The next day, I picked up the newspapers at breakfast and there was the story and picture captioned “Chef Saxon has lunch at his private open-air lunch table with a panoramic view to launch the opening of the city’s newest hotel.” The phone would soon be ringing off the hook I thought, with my colleagues vowing to come up with something even better. I was talking to the PR Manager and wallowing in my glory when she asked, “Did you know the hotel was robbed last night?” “Really?!” I responded, astounded. “Yes – they ran through the lobby, grabbed a guest’s suitcase and disappeared into the night,” she said. “The guest filed a police report and I have been getting calls all morning.” As she finished the sentence, her phone rang again; it was a journalist from the South China Morning Post who wanted to know about the robbery and what had happened. As I left her office I could hear her in full swing. “What robbery? Oh no darling, you should not believe everything you hear. We had a film crew in the hotel filming an upcoming Cantonese crime movie!” In the same breath, she added, “By the way, did you know that Sean Connery is staying with us?”

Yogurt Coriander Masala Chicken

 

 

 

 

Ingredients:

 

• 1 Whole chicken, cut in to stew size pieces about 200gms
• 500 liter Water
• 500 ml Low fat plain yogurt
• 50 g Garlic, peeled
• 150 g Shallots, peeled
• 50 g Ginger,
• 1 tsp White pepper powder
• 5 tbsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Fennel powder
• 5 pod Cardamom pods
• 3 nos Cloves
• 1 stick Cinnamon
• 3 nos Star anise
• 150 ml Any low cholesterol oil
• Salt to taste

Condiments:

• Potatoes
• Carrots
• Onions
• Fried shallots
• Spring Onion/Green Onions

Method:

 

1. Cut the chicken into stew size pieces, pre heat a pan, sear the chicken until slightly brown and set aside.
2. In a grinder, pestle & mortar or food processor, grind or chop the garlic, shallots and ginger until it reaches a smooth paste. Pre heat the oil in a heavy pot and then add the ground spices, sauté until fragrant.
3. Then add the cardamom pods, cinnamon sticks, star anise and cloves, continuing to stir for a few minutes.
4. In a small bowl, add the coriander powder, fennel powder, cumin powder and the white pepper diluting the mixture with water, then add the mixture in the heavy pot with the other ingredients, sauté all the ingredients until they are fragrant.
5. Then add the seared chicken, carrot, potato and water. Let it come to boil and then reduce to a simmer, then add in yogurt slowly and stir continuously to avoid the yogurt from splitting, let it simmer it for at least 15 mins or until the chicken is cooked. Adjust the seasoning
6. Serve with steam rice or any type of Indian breads. For an other alternative, the stew can be topped on a pasta of your choice, macaroni or spaghetti being the most appropriate
7. Garnish with fried shallots and spring onions.

Notes:

Chef Kasdi has served his chicken with the bones as in Asia they say that the meat if fresher if it is cooked this way and they prefer this style of cooking and presentation. This dish can of course be prepared just as easily with boneless chicken meat using the exact same process except that the cooking process will be reduced. It is very important that after adding the yoghurt you ensure that the liquid does not boil otherwise the sauce will break or split and spoil the visual part of the dish. A nice Garlic type of Indian bread or even crispy garlic French stick would be great to be served with this dish.

Happy Cooking!

The joys of being a chef

This musing was first published in Flavours Magazine and is not in Chef’s Tales the book.

The profession of a chef is a challenging one but offers opportunities that are beyond your wildest dreams. Recently, over lunch with a friend who’s in the hospitality training line, we were lamenting the difficulties of getting young people to commit themselves to the hospitality industry. With Malaysia hoping to welcome 16 million tourists this year, (which should generate at least RM26 billion in revenue), securing a good reputation for service, safety, food quality and tourist appreciation has to be our top priority. Towards this end, I am thinking that the hotel industry should do more to make itself attractive to prospective employees. It is only by attracting young, energetic and intelligent people who are dedicated to the hospitality business that we can hope to improve the overall tourism industry. Today, there are many other careers which appear to offer more perks – like an easier life and stable hours. The worst pressure one in the hospitality line has to deal with is that of peer pressure, when others try to convince you that the life you have chosen is a difficult one. Well, I always wanted to be a chef. Just the thought of having the opportunity to make people happy with a great dining experience – one that they would remember forever – made it the easiest career choice for me to make. A few hoteliers have taught me that this business chooses you and when you embrace it, you will banish the thought of considering the other professions you had initially tried. To remain in this demanding industry, the passion for it has to be in your blood but the hospitality line is a challenging one which offers immensely rewarding careers.

When I was 18 years old and fresh out of hotel school, I was really happy and excited to land my first apprentice chef’s job. During the interview, the executive chef was like a used car salesman trying to sell me the job. “If you are lucky to get the job, you will be in good hands as our hotel has the best reputation and has the best trained chefs. They will be imparting to you, skills which have taken many years to acquire and for that, you should be paying us! “However, we are willing to pay you a nominal salary so that you can use this money to give your mum a little and the rest, you can use to buy some knives of your own – one each month.” A very small one, I thought. “We will also give you a locker, a pair of safety shoes, a clean white uniform and a tall, funny-looking hat that will make all your friends laugh at you and eventually, because of the lack of ventilation to your scalp, will make you go bald.”

These were, as he led me to believe, the other list of “benefits.” Of course, for these fantastic value-added benefits, there came a price: 12-hour shifts and six-day weeks. I’m sure that’s written in microscopic print somewhere although I have yet to find it.

“By the way,” he continued with his sales pitch, “you will never go hungry again, or be cold and lonely. Most importantly, you will never be unemployed because people will always have to eat.” I looked at him for a second and reflected on the one thing he said that actually made sense. The revelation that “people will always have to eat” was a major epiphany for me as a budding chef. That is so true and is something that will never change.

After the interview, I went home and waited for the phone call that would change my life. A week later, immediately after I had accepted the position, my best friend rang. “Mike, we are going out tomorrow night to paint the town red – are you in?” asked Bill. “I cant – I start my new job tomorrow,” I proudly announced. “That’s during the day, twit. I m talking about after 9 o’clock,” he said. “William, I am now a chef in the most prestigious hotel in town and that puts an end to all the nights out, wild life and crazy days. Tomorrow night, I shall be in the kitchen creating some gorgeous delicacies while you are playing darts and talking about the Saturday afternoon football schedule. Football is no longer my main interest and hitting a score of 180 with three darts is no longer my life’s ambition…” Before I could continue, William broke in: “What the heck are you talking about? Are you telling me you are going to be a cook?” “A chef, my dear boy, a chef.” “Yes, whatever. It is still cooking and cooking is a woman’s job. Men work on oil rigs – that’s what men do; they don’t cook,” came the sexist argument that I would encounter for many years to come. “Whatever,” I countered. “This job is going to take me far and teach me more about life more than any other job could ever do,” I said unconvincingly. “Anyway, I have to go now,” said Bill despondently. “By the way, Mike, don’t splash sauce on your pinny (apron), aye!” As a guy, it is really off-putting, upon graduation from culinary school, to be told that cooking is a woman’s job.

However, the reality is that there are actually very few women chefs. Female chefs are extremely underestimated and despite their superb work ethics and refined approach, they usually give up due to being teased mercilessly by their male counterparts. On the other hand, there are many who thrive in professional kitchens.

When I was working in the Bahamas, I was asked to go to another hotel to borrow some equipment from the executive chef. I entered the hotel’s kitchen through the back door and saw one of the biggest women I have ever seen. She looked totally annoyed with my untimely arrival and stood there with her hands on her hips. She stared at me and thundered: “And what can I do for you, young man?” “Actually madam, I just wanted to speak to the executive chef. Is he around?” I asked. “Are you trying to be funny, my little friend? If you are, I would strongly advise you to be careful. Otherwise, I may have to introduce your face to the kitchen floor,” she responded. Feeling a little exasperated, I replied somewhat gruffly: “Listen here, I’m very busy. Is the chef here or not? Can you call him for me? I need to borrow some equipment.” The ebony hulk raised her arms in the air and roared like a lioness at the top of her voice: “I am the executive chef! What the heck do you want?!” The sheer force of her voice stunned me momentarily. I stood there bolted to the ground and after my pathetic attempts to apologize for my thoughtless assumptions, I explained what kind of equipment I needed. Once I got hold of what I needed, I prepared to scram. “By the way, have you ever been given the Bahamian welcome hug?” asked the hefty executive chef. “Welcome hug?” I repeated puzzledly. I looked around at her giggling staff and before I knew what was happening, it was too late. She grabbed me and gave me a suffocating, bone-crushing squeeze which seemed to last forever. When she finally let go of me, I gasped for air like a dying fish out of water.

That episode sure taught me never to underestimate female chefs again! It also goes to show that women are equally capable in professional kitchens – many female chefs can hold their own in a male-dominated domain and can rise to the peak of the profession. Male or female, chefs today are highly educated, articulate people who offer a lot to the community. The job of a chef is full of surprises – you never know who you’ll be serving.

During my career as a chef, I have cooked for and have had conversations with Frank Sinatra, Madonna, Steven Seagal, Glenda Jackson, Mr T, John McEnroe, Suharto, Goh Chok Tong, the Agha Khan, Prince Philip of England, Margaret Thatcher, Charles Bronson, Stevie Wonder and Duran Duran, just to name a few. What other profession gives you this kind of opportunity to meet so many luminaries? Chefs, as all hoteliers are, what I term as “world people” – a very small percentage of the world’s population who are able to live anywhere, mix with anyone and appreciate every culture and religion.

These are people who have much better interpersonal and problem-solving skills because of their exposure to people from different backgrounds, from around the world.

The hotel industry will give you a sense of being that no other profession could; it will help you travel the world, mature in every way humanly possible and send your self-confidence soaring to rare heights.

The hotel business will offer you opportunities that are beyond even your wildest dreams. When your chance to join it comes, grab it by the horns and never look back as you will be on the path to fulfillment. Very few professions will ever afford you the sense of fulfillment that you will get from the hotel business.

Yuletide Feasting at the InterContinental London Park Lane

September 2009 Press Release

Number One for Festive Food

Yuletide Feasting at the InterContinental London Park Lane

New Year’s Day Brunch, cooking classes with Theo Randall and not-to-be-missed Christmas and New Year’s Eve restaurant specials; just some of the yuletide feasting at the InterContinental, London Park Lane.

COOK WITH THEO RANDALL

Theo prides himself on using the freshest ingredients sourced daily to create dishes inspired by northern Italian cuisine. On Saturday 5^th December, Theo will be sharing his culinary skills in his monthly cookery class, which will focus on fish dishes. Traditionally, Italians abstain from meat on Christmas Eve in celebration of the birth of Jesus on Christmas Day and some serve the ‘Feast of the 7 Fishes’. Keen cooks can learn how to re-create at home some of the fish dishes available from Theo’s menu, depending on which ingredients are available on the day. These could include Spaghetti con Aragosta (spaghetti with Dorset blue lobster, plum tomatoes, parsley and chilli), Insalata do granchio (fresh Devon crab with rocket, fennel, aioli and bruschetta), Cape Sante (Scottish scallops with chilli, capers, parsley and lentils di Castelluccio) or Branzino al cartoccio (sea bass baked in foil with porcini mushrooms, thyme, vermouth and Italian spinach). Priced at £150 per person the class takes place from 9:30am until 3pm, including a wine tasting with head sommelier Cristian Fusco and a three-course lunch.

BUON NATALE – CHRISTMAS EVE AND NEW YEARS EVE

Celebrate Christmas Eve at Theo Randall at The InterContinental for just £65 per person. Glass of champagne is followed by a three-course set menu with dishes such as Insalata di Invernale (salad of wood roasted pheasant, trevisse, pomegranate, prosciutto and fresh chestnuts), Cappelletti di vitello (fresh pasta stuffed with slow cooked veal, pancetta and white truffles) and Piccione al forno (Anjou pigeon marinated in Marsala with cavolo nero and lentils di Castelluccio).

To ensure New Year’s Eve is celebrated in spectacular style Theo has created an evening of mouth-watering food, champagne and live entertainment. Enjoy a five-course set menu starting with a selection of Italian canapés and champagne between 7 – 8pm followed by a choice of Antipasti, Primi and Secondi and finished with Assotimento di formaggi and Assortimento di dolci. Live music and a DJ will complete the countdown to 2010. The evening is priced at £140 per person.

The à la carte menu will be available throughout December with the exception of Christmas Eve and New Years Eve.

CHRISTMAS AT THE COOKBOOK CAFE

The Cookbook Cafe offers guests a more relaxed and informal food experience. Located on the corner of Park Lane, the floor to ceiling windows look out onto the Wellington Arch and the fizzing activity of Hyde Park Corner. Diners enjoying the Cookbook Cafe during the festive period can sample a seasonal lunch from the Market Table where a wide variety of cuisine is on offer or set dinner menu priced at £35 per person that includes salmon and lobster croquette on marinated celeriac and capers, sweet corn veloute with mushrooms and red peppers, breast of duck on chestnut and sage mash and soft centred chocolate cake with Jaffa cake ice cream from Head Chef Paul Bates.

For those who want someone else to cook the Christmas Day Lunch, the Cookbook Cafe offers a six-course meal from 12 – 3pm, including a glass of champagne for £99 per person. All the delights of festive food without the peeling of potatoes or washing up! If there is any room left, or for a special treat, why not venture in for the Christmas Day High Tea served from 7pm to 10pm for £35 per person.

And, for those who over-indulge on New Year’s Eve the New Year’s Day brunch offers the perfect hangover cure of waffles, pancakes, full English breakfast, a wide selection of salad, sushi and cold meat dishes from the Market Table and includes bellinis, champagne and bloody marys – the perfect hair of the dog. Relax, read the newspapers and fill up for £49 pp between 11am and 4pm.

To make a reservation at Theo Randall at The InterContinental or book a place at the cookery class please call 020 7318 8747 or email reservations@theorandall.com. Please note that Theo Randall will be closed on New Year’s Day. To book a table at the Cookbook Cafe please call 020 7318 8563.

Please direct media enquiries to:

Michelle Patient or Mary Shiels at Neville McCarthy Associates

Tel: 020 7940 2900 or email mary@nevillemccarthy.com

Notes to Editors:

InterContinental Hotels Group (IHG) [LON:IHG, NYSE:IHG (ADRs)] is the world’s largest hotel group by number of rooms. IHG owns, manages, leases or franchises, through various subsidiaries, over 4,150 hotels and almost 620,000 guest rooms in nearly 100 countries and territories around the world. The Group owns a portfolio of well recognised and respected hotel brands including InterContinental^® Hotels & Resorts, Hotel Indigo^®, Crowne Plaza^® Hotels & Resorts, Holiday Inn^® Hotels and Resorts, Holiday Inn Express^®, Staybridge Suites^® and Candlewood Suites^®, and also manages the world’s largest hotel loyalty programme, Priority Club^® Rewards with 42 million members worldwide.

IHG has more than 1,700 hotels in its development pipeline, which will create 200,000 jobs worldwide over the next few years.

InterContinental Hotels Group PLC is the Group’s holding company and is incorporated in Great Britain and registered in England and Wales.

IHG offers information and online reservations for all its hotel brands at www.ihg.com and information for the Priority Club Rewards programme at www.priorityclub.com. For the latest news from IHG, visit our online Press Office at www.ihg.com/media

Industry News

As Chefs Tales is a community blog and is quickly becoming a public source of information for everyone to share, it has been suggested that we offer Industry news that is available and for which people may be interested in.

We have decided that we will offer this service to ensure that interesting information and posts are  continously uploaded for your reading pleasure.

There will be the first industry news posting uploaded shortly and we do hope that it is of some interest to our readers.

Please let us know of your thoughts and or your opinions.

Warm regards,

Mike.

Chocolate pralines in a presentation box

This beautiful picture is contributed by Josej Bloeth who is currently the Executive Pastry Chef for LSG Sky Chefs in Seoul, Korea. His pralines and chocolate box are all hand made in his production kitchen.

Chef’s Tales would like to thank Chef Josef for his contribution.