Praise
is a thing we all love. I met with a man the other day who
said he was impervious to flattery; I was walking with him
at the time, and turning round rather sharply, I said, “At
any rate, sir, you seem to have a high gift in flattering
yourself, for you are really doing so, in saying you are
impervious to flattery.” “You cannot flatter me,” he
said. I replied, “I can, if I like to try; and perhaps may
do so before the day is out.” I found I could not flatter
him directly, so I began by saying what a fine child that
was of his; and he drank it in as a precious draught; and
when I praised this thing and that thing belonging to him, I
could see that he was very easily flattered; not directly,
but indirectly. We are all pervious to flattery; we like the
soothing cordial, only it must not be labeled flattery; for
we have a religious abhorrence of flattery if it be so
called; call it by any other name, and we drink it in, even
as the ox drinketh in water.
—C.
H. Spurgeon
Culinary Job Links
1.
Tomato Water: Essence of Summer Fruit
Despite its name, tomato water is a concentrated
liquid tomato essence, created by pureeing and
straining ripe tomatoes. The reserved liquid is
highly aromatic and can be used as an accent in
cocktails, as a base for chilled soups and even
whipped with gelatin into a mousse. In Madrid,
Chef Juan Pablo Felipe of El Chaflan uses tomato
water as the base for his Essence of Gazpacho,
while stateside Chef Ken Oringer of Boston's Clio
serves up a Tomato Water Martini with garnished
with a tomato popsicle.
3.
JobSeeker Networking Tip: Be a Reference
Have a valued coworker who is leaving their
position, or who you know is job hunting? Consider
offering to serve as a reference.
JobSeeker references often include managers,
department heads, and directors - titles that
indicate a position of authority over the
JobSeeker. However, these references are often
difficult for employers to interpret because they
have little way of knowing how often, for example,
a hotel's general manager interacted with a pastry
cook. Employers value references from coworkers
and colleagues, people who interact with the
JobSeeker on a daily basis and can provide
insights into a JobSeeker's working style. A
glowing recommendation from a fellow line cook can
often reveal more to an employer than that of the
JobSeeker's superiors.
By providing a coworker with a reference, you have
the chance to help both your colleague and
yourself - it's likely that he or she will return
the favor when you find yourself looking for a new
position.
4.
Chef Interview Question and Tip: Zak Pelaccio of 5
Ninth and Fatty Crab
Chef Zak Pelaccio helms the kitchens of both 5
Ninth and Fatty Crab, two Manhattan restaurants
united by the influences of Thailand, China, and
Malaysia. 5 Ninth features modern New York
cuisine, including a salad of pork belly and
watermelon, while Fatty Crab is Chef Pelaccio's
ode to Malayasian street food, with Quail Egg
Shooters and Skate Pangang sharing the menu with
lethally-spiced Pickles Raja Chulan.
When it comes time to hire new cooks for his
pint-sized kitchens, Chef Pelaccio likes to ask
candidates what they're reading, commenting that
"it allows me to really see how insightful
they are, how interested they are in their
passions - what they're reading and how they talk
about it are key."
A young chef would be wise to take the following
advice from Chef Pelaccio, though it's doubtful he
or she will appreciate it until spending a few
years in the industry. He suggests that new
arrivals to the kitchen "don't worry about
the money until much later, or you're going about
the whole thing backwards." Instead Chef
Pelaccio recommends new cooks take this approach:
"First, really learn, get some experience,
work hard, and get the tools that are going to
help you be a successful chef later on. Then, when
you've got a handle on it, you might be in a good
position to think about money."
5.
Unique Career Counseling Opportunity at the
International Chefs Congress
Have you ever wanted to have Chef Traci des
Jardins of Jardinière give you career advice?
Would you like to ask Chef Patricia Quintana of
Izote about your next career move? These top chefs
and more will be offering one-on-one career
counseling sessions at the StarChefs.com\'s
International Chefs Congress 2006! This is a truly
unique opportunity for ICC ticket holders to
solicit the career advice of a Star Chef, and it
will be available only on Wednesday, September
20th. Tickets to the StarChefs.com ICC 2006 are
currently on sale - request your invitation now -
appointments are going quickly!
6.
Salmon Roulade with Chef Marc Allen of Le Soir,
Newton Highlands, Massachusetts
What are the secrets to a great salmon roulade?
Although the roulade preparation of butterflying,
stuffing, and braising is typically used with pork
or beef, at Le Soir Chef Allen rolls an entire
side of salmon to create a loin that can be seared
and slow roasted. The chef elevates this often
over-exposed fish with a sauce of veal stock, dark
molasses, and ruby port that plays up the seared
salmon's subtle caramel notes.
7.
The StarChefs.com JobFinder: Network with
StarChefs.com!
Remember to request your invitation to the
StarChefs.com International Chefs Congress today!
It's a great opportunity to network with chefs
from across the country and abroad. And don't
forget - the StarChefs.com JobFinder is a great
place to find a foodservice industry position,
whether you are just out of school or an executive
chef. And the next time you log in to your
JobSeeker Account, select the option to
"Refer a Friend" and share the JobFinder
with friends, coworkers, and colleges.
In
the last two centuries, railroads have sought and
conquered many remarkable places. From California,
however, comes one of the strangest of railroad
stories. It tells of a train that actually runs over
treetops. In the building of the road a huge ravine
was encountered, the sides and bottom of which were
heavily wooded, two giant redwood monarchs of the
forest towering far above the less pretentious
growth, and imparting an air of almost regal
impressiveness. The big redwoods were sawed off
seventy-five feet from the ground, this being the
exact height from the level of the ravine to the
tops of the lowest of the other trees. Next, trees
on either side were sawed off of sufficient height
to make their tops in a direct line with the tops of
the redwoods as well as of the edges of the banks.
And thus the trains roll above the treetops and
stand upon the living trees. So God’s promises
upon which the Christian rests are not dead stumps,
but living trees that are vital with the life of
God.
Copyright 2006 - International Association of Cooks for Christ.
All rights reserved.
