Chef Alisa

14Apr
0

Servers,Circus Performers, and Broadway Musicals

Sometimes the restaurant biz is a bit like a circus…..or Broadway musical. The lights go dim and show begins! Just like any great performance the performers are the key to the experience. Sure you can have the “biggest” tent, the “grandest” stage but if the performers aren’t really about the performance then, well…..the show stinks!  While I was reminiscing about so many of the spectacular “performers” I’ve had the distinct and utter pleasure to work with over the years a few really, really, stuck out.

Our first restaurant adventure started in Findlay, Ohio. Great town! The food sense of adventure in Findlay was awesome and our dining room staff was tons of fun. They were just as adventurous as the food I created. They had much zest for service and the experience of the customer. “Over the top” , “Beyond expectation” are a few phrases I’ll use for some of them. It was all about the “performance” with this crew.  Here’s a few examples:

Theresa was an amazing server. Bright, funny, and generally full of it…whatever IT was. (She occasionally stuffed her bra with excess tissue or socks to see what reaction it was cause).  She never served a dish that she didn’t give a proper spin while placing, a step back, a hand wave followed by a “Doesn’t your Risotto just look Fabbbbbulous?” Her delivery was unmatched by any person I’ve ever known!  If that wasn’t enough she always had a couple of tricks up her sleeves as well. If the house was full and dinners taking a little extra long she would juggle for her tables….yes juggle!  OK, they weren’t usually full wine bottles. She’d run back to the cooler for some oranges in a whirl wind- the kitchen was tiny so of course we’d see her- tossing our pasta we’d ask what the heck she was doing! Entertaining her guests was her only reply while running back into the dining room. Now THAT is service!  We also had some University students that were theater majors. Oh boy! Now there’s a crew! Jennifer would decide to pick a dialect for the night and thoroughly play the part to the hilt until confessing to her guests at the end their stay that she was from…..Nebraska?! Sometimes it was a French accent, sometimes a Gaelic. It was a multicultural experience without leaving town! My friendTom Bernstein ( who has got to be one of the all time best line cooks I have EVER met) would do his old man Jewish voice or old time Blue’s singer voice for the night while cooking it up! So much fun! Occasionally there would surface some Broadway musical through the restaurant and everyone would get on the action with a part. There’s been line dancing in the kitchen and soft shoe dancing in the dining room with lots of things in between. My buddy Nate would tell stories in the dining room ranging from the bar history to who got shot in the building to  who knows what! It’s all about the show……and isn’t that what makes fabulous performers so fabulous?  The next time you’re in an Independently owned restaurant take a look around. I bet there’s some performers just waiting to suit up! You might even ask your server how their juggling is coming…

Coming out of J & W Culinary School I worked for the University as a Teaching Assistant. For almost two years I worked in the dining room as a maitre d’  and server. I loved the dining room! I loved the show! During this time a also had the pleasure of working at a small Bistro in Providence called New Rivers. I wanted to share my Lemon Cornmeal Cake dessert that the late owner Pat Tillinghast made and I have adopted. New Rivers is a wonderful small restaurant and if you ever find yourself in Providence it is a must to destination.  Pat’s little chocolate cookies are amazing! Visit them at www.newriversrestaurant.com My confession? I wouldn’t be the chef I am today without my time spent at New River’s Restaurant. A big Thank You to Pat and Bruce Tillinghast.  Check out the Lemon Cornmeal Cake under Recipes for a great spring dessert :)

Posted by Chef Alisa in Bistro Stories, Restautant Stories and tagged with , ,
01Apr
0

Addictions, Mystery Man, and Best Friends….

There’s a saying I heard just the other day…maybe on a commercial….”You don’t know what you don’t know.” Isn’t that the truth?!  And to take it a bit further, you never really know where the road you’re on will lead you and to whom it will lead you to!  That kind of makes every little thing an exciting adventure when you think about it. You might be just cooking along and bang! The love of your life shows up to do dishes (seriously, he did). Or maybe a Culinary Arts student calls you up  on a pay phone from a state over for an externship and… .shazam! You meet one of your best friends for life. You just never know who’s around the corner just waiting to be part of your life:) That’s one of the great things about the restaurant biz. Because it’s a great place for people coming in and out of your space, both in the front of the house and back of the house…..employees and guests alike. I have never met soooo many amazing people as I have in this town of ours. People knock Lima for this or that. Ok, so the shopping scene needs improved and yes there are way too many chain restaurants but let me tell you, the PEOPLE are phenomenal!  The seasons and the farmland? You just can’t beat it!

  Some people are surprised when they find out that I have boyfriend. Or maybe they’ve heard about him but not ever really seen him. He’s my mystery man. Really he’s more my partner than my boyfriend or fiance (I lost my ring some years back while moving the restaurant….he still kept me). Our relationship has survived 10 years, the restaurant biz, a 30 day total restaurant move, and a 6 month reopen, and a fire!  I have a feeling that would have put any body’s relationship right over the edge. My Robb is a champ. He thought he would go to culinary school after graduating high school. He ended up at Hocking College for forestry. Since he had always worked in restaurants through high school he knew exactly what was involved in the business. I have always been very grateful for this. Why? Well because dinner has never been on the table at 5:00, at least not in our house! Actually it might make it home somewhere around 11pm!    He’s super talented. When I need someone to help at the restaurant he was always in. The awesome thing was he’s actually really good at line cooking. Over my years I have found that mechanics and home improvement types made really good line cooks. I’m not sure why this is but I have absolutely found it to be true! Maybe a question should be added to line cook applications across the country. Can you change the oil in your car? Good with a wrench? If you can change oil in a car well then certainly you can change oil in a fryer! Now for a confession….Robb has a serious addiction…..Volkswagen’s…old VWs.   It’s as if he was put on the planet to save every rusty, crusty, decrepit old bug or bus. He will often be found with his head in an engine compartment, car manual, or with a blow torch in hand. He’s been working on Olga , our 66 Westi for 9 years now. Yes that is rust…..a lot of rust…

Here’s the thing about Robb that I love so much. Even though Olga’s not much of a looker on the outside the mechanics are solid, including the Porsche breaks. He’s had to work on it a few times but just keeps at it until he gets it right. Isn’t that what life is really all about? You don’t give up you just keep at it until you find your way.

 I also wanted to say a big Happy Birthday to my gal Amanda. Some of you know her as my Sous Chef that was with me for 5 years. I had absolutely no idea when she entered my kitchen what impact she would make on my life. Definitely one of my all time favorite line cooks to play with in the kitchen. She turned 25 yesterday, is residing in Colorado Springs and just got engaged! A big WooHoo to you Amanda!

Here’s a picture of us after the night shift at the Bistro. Looks like it was a rough but fun night! There really isn’t anything better than getting to hang out at work with your very best of friends and create some fabulous food along the way. My last confession for the night…..I really miss cooking at the Bistro!  If you see an old crusty bus driving around this summer be sure and give us a wave! I think I’m just fine with Robb’s little addiction.

Posted by Chef Alisa in Bistro, Restaurant Life and tagged with , ,
14Mar
1

Frozen Waffles, Blue Moon Beer, and a Towel Warmer?

I had the pleasure of catering a little gig for some guys last week. I LOVE to go through kitchen drawers. I know that probably sounds nuts but I really enjoy seeing how people organize their kitchen. This kitchen was particularly cool since it had a ton of cabinets. I’m actually not sure if I’ve ever been in a kitchen that has so many drawers and cupboard space. I did use to cater for a gal many years ago who actually removed her dishwasher to add more cupboard space for her dishes. She had some pretty awesome dishes and always through a top notch party! I always appreciate a kitchen it doesn’t matter in what shape it’s in. I have to mention that my friend Ellen has one of the most organized kitchens I’ve ever had the pleasure of cooking in. Hats off to your organizational and cooking skills Ellen!

Lets talk about catering. I entered the world of catering early in my game. It’s not something we really  did in culinary school. We did do a lot of banquets. Lots and lots of banquets. Catering is somewhat a different animal. When we opened the restaurant in Findlay back in 1993 I was eager to do it all. This is when I learned all about making things work. When I mean “make it work” I mean ANYWHERE! If it was a house, garage, park, backyard or even a hallway. Yes, a hallway! Genny and I used to do a regular gig at a local bank in Findlay that we would serve the boardroom and serve out of a hallway…or closet….and yes they always had a stellar lunch. With some good organization, check lists, and ambition I believe anyone can have a great meal absolutely anywhere!

So are you wondering what’s up with the title?

Frozen Waffles……  Blue Moon Beer… 

and Towel Warmers…….

                                        You’ll never know what you’ll find in someones fridge, freezer, or bathroom while catering!

I was super excited to see the towel warmer. I’ve ALWAYS wanted one! I’m always cold. I think it’s from years of cooking on a hot line……or I was suppose to be born on a tropical island…….I have a sand fetish too. What a thrill to see one being used! Here’s my confession for the week- If I had known what was awaiting for me at last weeks gig those guys might have found me hanging out in a warm towel enjoying some waffles and a cold brew while listening to show toons :)    Have a super week!

 

 

 

 

                         

Posted by Chef Alisa in Bistro Stories, Restautant Stories and tagged with , ,
03Mar
2

Will work for food…

 

So I decided to change the title of my blog to “Confessions of a Chef and Recovering Restaurateur”. I came to the very real conclusion that I would not be owning another restaurant in the near future…or in my fit of jumping up and down out of control….possibly ever.  I have not worked for anyone but myself and my family since I was 24. I’ll be 42 in a few months. I’m not saying that I haven’t worked hard as if I would for someone else. I have, probably even harder with oh so much less pay.I’ve been mulling over my good and bad about the restaurant biz these last few days. When someone tells me they want to open a restaurant I cringe. Normally I would say hang with me for a week at work and then tell me if you want to “own” a restaurant. I’ve had this opportunity over the years to what I would refer to as “saving someone a TON of money and time.” Most people think you buy some equipment and furnishing (yes, this can run you around 400,000), hire some staff (costing another boat load), flip on the lights,camera and “action” you’re in business.

That’s really not the case. You still have to buy the equipment , furnishing, POS system, hire and train staff and then there are absolutely NO guarantees that anyone is showing up to eat! (This means you still owe on the equipment, furnishings, etc.. like a house or car lone)For those people who have found the magic combination I extend a hand, round of applause and a big Kudos!  And for those who actually have made money at it I step back in awe and wonderment! It is not an easy thing to do. I probably know this better than most and can appreciate the effort that goes into a successful biz, no matter what kind of biz it is.

  This week was a tough one for me. My eternal optimist nature took a vacation and my “things suck” talker stepped in. I can easily focus on all of the reasons life is not fair and losing my restaurant has been the worse thing in my life….but has it? Well, I miss my friends. I miss working with my staff- they were my extended family.  I know this is a new adventure for me. I’m excited about helping someone else with their operation. I’m confident that I did the best that I could in the space that I had and did make a difference in my community.  Now, one of the things I love about my restaurant experience in Lima- my friend Brian Keegan. I love Brian for all sorts of reasons! Today I want to talk about one in particular, he lets me work for food! Brian has a once a month Dinner and Movie night at OSU and he pairs an ethnic movie with a dinner of the same ethnicity and tomorrow is an Indian movie! I absolutely LOVE Indian food! I have the pleasure of helping Brian just so I can get me some of that wonderful smelling and aromatic Indian food…..heck…I’ll even do the dishes!  To go along with the “theme” of tomorrow’s dinner I thought I would add a link to some awesome Indian dance to get your juices flowing. This group was brought in last year for our Toast to the City by Dr. Patel and his wife Manu (very awesome lady!). I had an opportunityto see them later in the year and they rock! I do believe it’s because the food is so good that they dance so well:)  Oh, if I only had some flowing pants and some rhythm..check them out here CMU Bhangra Dancers  I’ll be enjoying some Indian Cuisine knowing that I worked for some awesome food!

Oh, I almost forgot my confession for this week….I HATE the restaurant business for the pain it has brought me…..and….I LOVE the restaurant business for the joy and friends it has brought me :) It’s all good!

Posted by Chef Alisa in Restaurant Life and tagged with , , ,
16Feb
1

Opening that drawer was like winning the lottery!

Everyone has one…….the kitchen junk drawer. You know the one. Maybe it looks  something like this one, all neat and organized.Maybe it looks something like mine…nuts, bolts, nails, dog clippers….heck we don’t even own a dog! It’s full of all sorts of things that I just don’t seem to throw out. You never know when you might need that rubber band ball! Since I’ve been home I’ve had a chance to go through things. I’ve heard the term “rid out” used a number of times. Yep, that’s what I’m working on.Sometimes it’s hard to keep your focus on the task at hand when performing something like “ridding out”. Maybe you come across a photo album or a pair of pants you’re just dying to know if you can still squeeze into. At these times one must be strong! I try to live by the rule if I haven’t worn it, used it, or read it in two years it has got to go! I have a weakness just like everyone else. No, it’s not shoes. It’s not cloths. People that know me well know that I’m not really a shopper. It is books and food mags. I love books. I love the way they feel. I love what they represent. I love to have them around even if I never really get to reading it. I just love them. On the same note, I love food magazines! I don’t always get around to reading them but I love the pictures.

 Here’s a confession: When I wanted to go to culinary school I wanted to reallybe a food stylist. Keep in mind this was the 80’s and I was in Rhode Island dressed in some 80’s Cydi Lauper wear, no doubt, and with pink hair. (it was cool back then too;) I’m sure the admissions lady was secretly laughing at me. I’m sure she took one look at me and thought absolutely no way! I did indeed tell her this desire of mine. She basically shot it down then went on to tell me how hard the culinary program was. She told me about the hours, the holidays, the time spent on your feet, the dedication, how tough the chefs are and that it’s no place for a little girl like me. She had no idea how tough I was even under the pink hair, multi colored sweater dress, and leggings.  I do believe that I showed her:)

Sorry for going off track. So I love magazines! My friends Rob and Nicole have a great system for the mags. If a recipe looks good, they tear it out and make it. If it’s a keeper it goes into the “binder”. Beautiful! I’ll work on that. Until then, I’ll just hang onto the mags. Now lets talk about that drawer! I was going through the kitchen junk drawer and found something almost as good as a winning lottery ticket! I found recipe cards from my staff years and years ago. I haven’t seen these in I can’t tell you howlong. It was like I found a winning ticket! These little morsels of goodness of times gone by. There’s a Taco Dip from Keta, Judith’s Salmon Dip, Adult Malt from my old Sous Chef Ben, Wassail from Emily Keegan (Brian’s daughter who must have been in high school! She currently lives in France!) and maybe my favorite on a day like today from Justin. His recipe goes like this: go to grocery, pick up a DiGiorno’s Stuffed  pizza,  heat oven to 400 and enjoy!  I laughed out loud! He must not be much of a cook. So here’s to “ridding out” stuff on a cold winter day! Clean out that drawer because, who knows, you might actually find a winning lottery ticket! Check out the recipe section for a new addition from Cassie from Celina….Gingerbread Cheesecake!

Posted by Chef Alisa in Baking and Cooking, Bistro Stories and tagged with , , ,
07Feb
3

You can’t make margarita’s in a food processor!

I’ve been cooking at home these last few weeks. For most people this wouldn’t be a problem…..for me it’s like a whole new world. My confession for the day: I’ve never really cooked at home.  I’ve avoided it like the plague! Yes, we do indeed have a refrigerator…it’s always been our condiment chiller. I know some of you know exactly what I’m talking about!  I have known lots of chefs over the years that might stop to get “dinner” while pumping their gas or end up scarfing down that taco from the Bell while breaking the sound barrier to get home.  I myself would much rather head out for dinner than have to cook it myself. (Yes, I’m sure this comes as quite a shock to some of you)  The last thing a restaurant chef wants to do is go home, cook and do the dishes. Now I’m going to share my realissue with this thing called “cooking at home.” My kitchen is pathetic….yep, more confessions. I just don’t have the “equipment” in my little home kitchen. It’s basically a step up from a camp site…. Ok, maybe 3 steps up. I do have a great gas stove and a stainless steal prep table, a few generic knives, and a peeler. Owning a commercial kitchen for 16 years spoiled me rotten! Everything was right at my finger tips and the walk in cooler….oh my my…The Bistro kitchen was so greatly supplied that I never took inventory of my kitchen at home or even really cared! I’m here to tell you I took inventory. I baked a cheesecake last week with no measuring cups!  I used the “force”  and it came out just fine. While I was out purchasing my measuring cups I thought I would pick up a food processor. I was making a peanut butter chocolate cheesecake for my friend’s birthday and I needed to crush the Oreo cookies. There I stood in the small appliance isle debating on which processor I should get. I looked and looked. I put them in my basket and pulled them back out. I debated on the sizes. I looked at the extra blades. I read all about the bells and whistles. Then it dawned on me. I really only need it to crush some cookies! My knife skills are respectable and I already own a little metal box grater so this could only go one way…. Yep, I bought a blender. After all… you can’t make margaritas in a food processor! One thing being a restaurant owner taught me was multi tasking and winging it! The food processor bit dust well…what else can you use? Thinking on your feet :)  Anyways it worked like a champ on the Oreos and the cheesecake came out great. I feel confident that with a little practice with this home cooking thing I’ll be a pro. I’ll keep you posted :)

For Valentine’s Day I thought I would post a super cheesecake I like to call Chocolate Seduction. It’s under the recipe section, Enjoy!  Let me know your sweet successes :)

Posted by Chef Alisa in Baking and Cooking, Restaurant Life and tagged with , ,
30Jan
3

My boyfriend told me “Get a job….you’re disrupting my life!”

It’s been just a few weeks since my restaurant burned down.Very shocking and unexpected to say the least! Now I’m faced with some things that I’m sure many of us aren’t really ready to face. I’m without my life’s work (up until the present time)..my recipes, my computer and “stuff”, all the things that in my head that makes me who I am, Chef Alisa. This is a bit much to wrap my head around but I’m working on it. The next “biggie” for me to face is not having my “job”. I’m NEVER home!  I have constantly worked days and nights for 16 years with little or no time with my boyfriend, Robb. Our refrigerator normally consists of the not so chef worthy ingredients like condiments….only condiments and of course beer.   Oh my, how the tides have turned. I’m home…possibly TOO much!  I’ve filled the fridge, cleaned the house, finished the bills, organized paperwork…..and yes even made dinner. This probably seems “normal” for a lot of you. For Robb and I it is totally abnormal. I have officially disrupted his life. This of course is not a bad thing, it’s just a thing, an adjustment of sorts. Who knows how long Robb with actually have to endure my constant cooking, cleaning, and movie watching! I myself know that it probably won’t be too darn long. I don’t sit well and bore easily.  After all, I am indeed a serial restaurateur…….

Please feel free to leave a comment

Posted by Chef Alisa in Bistro Stories, Restaurant Life and tagged with , , , , , , , , ,