One last Christmas gift and Best Food of 2010 Poll!

We have a winner! Frank Fromme of Standards of Excellence in San Rafael shares one last gift from our holiday season.

And the winner is...

"The NARI Christmas party this year was the best one yet. This was our sixth year hosting this event and it was enjoyed by all. The generous gift from Purcell Murray of the Thermador DWHD630GCM  dishwasher was a big help in raising the nearly $3,500 dollars that was collected that night for our local Redwood High Schools ROP program. Our lucky winner actually told us that she has been needing a new dishwasher for some time now as her current dishwasher is very, very old. We are all pleased that the first prize went to such a worthy contestant!"

"Congratulations to Louise Leff of Leff Landscape Architecture. She will be getting her new dishwasher installed just in time to make a New Years Resolution to never have a spotty piece of stemware again!"

 Thanks, Frank, well done!

Now, our first ever S.O.E. New Year’s Best Bites Poll: Share your answers! (I will collect all answers into an early January post!)

What was the best food item you tasted in 2010?

What is your favorite “cheap eats” spot?

What is your favorite winter get away?

Share your answers and details and have a Happy New Year!

Make sure to tune in Saturday from 9am to 12pm on 960AM for my next radio segment.  This weeks recipe features great garnishes- Frico and Balsamic Reduction.  

Cheese Platters and Wine Tasting for the Happiest New Year!

The cheese platter is back to stay. Ok, I know it probably never left, but it is so exciting to see the resurgence of the cheese cart, the cheese course and artisan cheese platters on buffets and at events. I had a ball at Point Reyes Farmstead’s new Fork Culinary Center where I taught a cooking class. Every time I go there, I learn more and more about the magnificent art of wine and cheese.

300 tasting plates for Laura Werlin's class

Last spring at the Pebble Beach Food and Wine Weekend, I worked side by side with cheese celebrity, expert and author, Laura Werlin. Her wine and cheese pairing for 300 was a huge hit, easily holding its own against the jam packed demonstrations of Jacques Pepin, Michael Chiarello and Thomas Keller! Here are some top tips from Laura Werlin’s fabulous web site for buying and pairing cheeses.

4 wine glasses each for 300 guests!

Laura Werlin’s Tips for buying cheese:

For some people, the hardest part about entertaining with cheese is figuring out which cheeses to buy. Like buying wine, buying cheese can sometimes be a scary venture. Here's what you do:

• Buy at least one cheese you are familiar with. This could be cheddar, Swiss, Monterey Jack or all of the above. Buying familiar cheeses will allow you to be relaxed when you serve them.

• Buy one or two fresh cheeses. Fresh cheeses are ones that haven't been aged, such as fresh goat cheese and mozzarella. They're always crowd pleasers and readily available. Be sure to buy the best quality mozzarella you can afford, preferably one that's sold fresh in water. The vacuum-sealed variety is best when used on top of a pizza rather than at a cheese and wine party.

• Buy two similar cheeses made by different producers or made in different styles. If you live in an area where artisan and specialty cheeses are available, then choose two cheddars made by different producers. You'll be amazed at the difference! If not, then simply choose two kinds of cheddar - mild and sharp - and buy them both. Your guests will have fun trying both kinds of cheddars with different wines. You'd be surprised how the same cheese, when made a little differently, will go with entirely different wines.

• Buy aged cheeses. Aged cheeses are ones that are harder and saltier. The most famous aged cheese is Parmigiano-Reggiano, and it always makes a great addition to a cheese and wine party. You might also consider an aged asiago or an aged sheep's milk cheese such as Manchego or Pecorino.

• Include at least one blue cheese. Many people put blue cheese at the top of their favorites list. It's especially good with dessert wine. Consider the classic Maytag Blue or a crumbly Gorgonzola. (Don't buy the pre-crumbled variety though. It's not as flavorful nor nearly as creamy).

• Serve one washed rind cheese. Washed rind cheeses are the strongest and most aromatic of all the cheeses. This means that not everyone may embrace them. Still, for those who like stronger cheeses, nothing satisfies like a washed rind cheese. These cheeses are distinguished by their orangish or pinkish rind and are almost always soft and creamy in texture. Examples of washed rind cheeses include Cowgirl Creamery's Red Hawk, Marin French Cheese Company's Schloss, Italian Taleggio, French Epoisses, Reblochon, and Livarot, and Alsatian Munster. When serving washed rind cheeses and blue cheeses, you may want to put them on separate plates. This will keep the stronger cheeses from affecting the flavors of the milder ones.

Local artisan cheeses at Cow Girl Creamery in Point Reyes

• Buy one ounce of each cheese per person. This means that if you're having eight people and eight cheeses, you will need a half-pound of each cheese.

Her site discusses everything from storing cheese to wine and cheese pairings and accompaniments. My suggestion is to find local versions of the cheeses, such as the creamy- luscious Point Reyes Blue. So, entertain with ease, bring on the cheese!

Enjoy!

A Melting Pot of Holiday Traditions

SO CLOSE! It is just days before the holidays! I am wrapped and ready, locked and loaded. All that remains is for my fabulous nieces and nephews to open their Christmas/ Hanukkah gifts and for me to bust out my holiday foods and traditions such as salmon pie, latkes, gingerbread, whoopee pies and Dungeness crab and more. We are not only a melting pot here in the Bay Area, but often a carefully crafted recipe weaving together tradition and trend, mirroring the work of the best chefs and artisans around.

Streets and Alleys of China Town

I can’t wait to go to San Francisco during the holiday to one of my favorite places in the world, China Town. The oldest and largest China Town in the United States, ours began with the arrival in 1848 of two Chinese men and one woman. Remarkable! I am so filled with wonder every time I visit; there are more sights, sounds, smells and tastes per square block here than anywhere in this sense-laden city. My radio segment this Saturday on Green 960, airing between 9 and noon features a recipe inspired by a visit to the popular, slightly tourist-y House of Nanking  several years ago. Ok, it is not known for its service, but it is a fun and often funny experience.  I created my Double Happiness Shrimp and Scallion Pancakes after a meal there. We ordered the Green Onion Pancake, which is very good but fried and heavy! My friend, Chef Tiffany, and I created a mini-pancake with a similar flavor profile and a lighter texture. We added shrimp to make it “double-y happy” but you could leave them out for a vegetarian version. Try it for your New Years’ entertaining!

Colors, sights and sounds!

J.W. Foster

Speaking of gingerbread, my next stop will be to say hello to my friend J.W. Foster, the Executive Chef at the historical Fairmont Hotel way up on 950 Mason on Nob Hill. I had a ball cooking with him this year at our Butcher and Chef Class at Fresh Starts Cooking School in November. I know his life is a whirl wind of magnificent events for hundreds, even thousands every night for the holiday season. Go Chef, go! Chef Foster oversaw the yearly tradition of creating a huge gingerbread house at the hotel. This year is the largest ever created at 22 feet high, 12.5 feet wide and 10.5 feet deep made of 5,500 pieces of gingerbread, 850 pounds of royal icing, 425 pounds of candy and 8 gallons of chocolate with 375 hours of labor in the pastry shop and 160 hours of engineering labor! It is astounding, go see it!

What are your melting pot traditions for the December holidays? How did you begin them? Share your holiday fun with us.

Have a meltingly warm and delicious holiday!

Please join me on Facebook for my culinary adventures!

Double Happiness Shrimp and Scallion Pancakes

I created these luscious, savory mini pancakes after eating the famous green onion pancakes in a popular restaurant in San Francisco’s vibrant Chinatown. Those cakes were heavy and fried.much I made a lighter version instead. The name refers to the shrimp and scallion flavors that make everyone really happy! Makes about 45 appetizer size pancakes

Shrimp Pancakes

• 10 ounces cooked and peeled shrimp, diced
• 1¼ cups all-purpose flour
• 1¾ teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon cracked black pepper
• 2 large eggs, lightly beaten
• 1 cup of water
• 2 teaspoons of finely minced garlic
• ½ cup finely slivered scallions (green onions) , plus more for garnish
• Vegetable oil for frying (apx ½ cup)

Aioli:

• 1 cup prepared or home made mayonnaise
• 1½ tablespoons fresh ginger juice*
• 1 tablespoon premium dark soy sauce**
• Black pepper to taste

*For fresh ginger juice, grate a 3” piece of ginger and squeeze juice from the pulp

**Try to find “thick” style soy sauce, available at Asian markets, for best results

Preparation Instructions:
In a large mixing bowl, add the flour, baking powder, salt and pepper. Stir to combine. Using a whisk, add eggs and water to make a batter of pouring consistency, do not over mix! Whisk in shrimp, garlic and scallions. Cover , refrigerate and let the batter rest for at least 30 minutes.
In a non-stick frying pan or griddle, heat 3 tablespoons of oil on medium-high. Gently stir batter once or twice and drop scant tablespoons of batter onto the griddle. Cook for about two to three minutes, turning once, and continue cooking for about two minutes or until pancakes are golden brown on each side and cooked through. Place on paper towels to absorb oil. Continue cooking remaining pancakes, adding more oil to the pan as needed. Remove to serving platter, garnish with slivered scallions and serve warm with a drizzle of aioli or a dipping bowl of chinese black vinegar and soy sauce. 

For aioli: 
In a medium bowl, whisk together mayonnaise, ginger juice, soy sauce and black pepper. Refrigerate aioli until needed.
Pancake batter and aioli can be made up to one day in advance, covered and refrigerated until ready to use. Pancakes can be cooked ahead of time and reheated in a 400°F oven (375°F convection).

The Girl in the Bubble

The deluge of rain did nothing to thwart my sense of adventure this week. More so, it heightened my senses as I went from Point Reyes to Novato teaching, cooking and finding magic along the way. Last Friday, I taught a cooking class at Fork in Point Reyes, a magnificent culinary center built by West Marin’s Giacomini family, founders of Point Reyes Farmstead Cheese. I learned as much as I taught others, especially about their stellar cheeses, the well known Point Reyes Blue, a seasonal fresh mozzarella and a new award winning cheese called Toma. I will share more about that and tips on artisan cheese platters next Tuesday just in time for your New Years’ entertaining!

Wine and Cheese tasting at The Fork at Point Reyes

I made it back safely through the wind whipped redwood forest and reveled in my gift pack that evening, a wedge of blue, a wedge of Toma and so much more, mmmmm. It’s not too late to order for someone you love, call it a New Years’ gift and send in the cheese!

On Sunday, I worked with an eager and enthusiastic group of 25 kids at the Fresh Starts Cooking School with the stellar support of staff Mitch, Barbara and Christina. This class is now a two year tradition for these young kitchen elves. Our cooking class was called “Round the World Foods, Celebrating Round Food from Italy, Sweden and France.” The kids not only cooked for themselves, but made plenty of food to share with homeless families. Hosts Ann and Bill conceptualized the class as a way to support our remarkable job training and family homeless programs at FSCS, a program of Homeward Bound of Marin. 

Our youth created buffet!

My youthful pastry team kicked out hundreds of cream puffs and fashioned them into large and small Croquembeuche, a traditional French holiday “Christmas Tree” made from stacked puffs, anchored with chocolate and caramel. 

Making a small Croquembeuche

They left happy and full, having learned first hand about how their work and class fees supported families in need. The parents and hosts really wanted our residents to share their stories with the kids of the realties of being homeless. They wanted the kids to be able to look beyond their own world, often refereed to as a ”bubble”, into the lives of those less fortunate. I had the honor of delivering huge catering-sized pans filled with hand made Swedish Meatballs with Noodles, Parmesan Chicken Bites and Dilled New Potatoes to Homeward Bound’s Family Resource Center in San Rafael. Santa-Chef!

 

While driving home, I was filled with gratitude; for cooking and giving. As I drove past a local park, I was suddenly taken aback. I pulled over and jumped from my car. A man was making 25 foot soap bubbles across a lake. Each bubble was eagerly leaping into existence to then slowly drift and shape-shift into ghostly forms, animal shapes and portals into another world. Every second the bubbles would break into smaller ones, at times landing and dancing on the water’s surface, reflecting the sky and landscape in wild Technicolor lenses, creating sculptures reminiscent of Andrew Goldsworthy. My heart filled and broke with each bubble, tears streaming down my cheeks. I lost all sense of time and place. Sometimes, if we can join others to step out of our usual worlds and reach beyond our own spheres, the world can bring you gifts beyond measure.

A Fork in the Road and a Turn for the Best!

I am so lucky to work with kids. I love it. I actually discovered my love for cooking with youth when I was the private chef to filmmaker George Lucas and his family. His kids were quite young and no matter how busy I was, I always found time for them in the kitchen. Not only is cooking with kids incredibly entertaining, but it is the best way to get them to try new foods. I love that trick.

I soon became a youth mentor at the Marin Youth Center and designed and built a youth culinary center. Viking donated an Induction Cooktop which the students went wild for; they would compete to show new students how quickly it would boil and simmer! What a riot. One fateful day, a very special 14 year old walked in and saw that cook top doing its thing. His eyes were wide as I invited him to join in our class. I will never forget his look of excitement and he quickly became one of my favorite mentees of all time. After interning, he got his work permit situated and became my chef assistant for years, traveling from one Standards of Excellence showroom to another working tirelessly and little by little changing his fate.

I traveled to Estes Park, Colorado last week to watch him graduate from the remarkable Eagle Rock High School and Professional Development Center. Eagle Rock only allows 90 applicants nationwide each semester, once a student is accepted, they have to complete a two week wilderness trek with no tent or comforts to test their resolve. If they hang tough through “wilderness”, they are accepted into a free college-like boarding school and have a chance to change their lives forever. All weekend I was surrounded by very disadvantaged youth who were now finding their potential. From former gang members, to kids with no parents, to kids who once hated school, I met so many brilliant souls now soaring in the mountains. David gave a 45 minute presentation called “David’s Dish, Ingredients for Life”, based on our cooking adventures. He projected a huge oven image on the wall to tell the story. I am so proud of him, and so grateful to everyone at SOE who supported this remarkable guy, you unwittingly supplied him with some of the tools he needed to cook up a better life. Needless to say, there was not a dry eye in the house as all seven graduates told their stories and shared their gratitude the next day at the ceremony. What a turn for the BEST!

Now, for the Fork in the Road: Come on out to The Fork at Point Reyes Farmstead Cheese this Friday to join me for my class, Easy Entertaining for the Holidays from 10:30- 2:30.


This hands–on class includes a farm tour, a full meal and wine for only $75! Call 1-800-591-6878 to register!

And listen to the Green Morning Show on Green 960am on Saturday from 9am - noon to catch my short cooking segments, this week featuring my love for cooking with kids and an all ages friendly recipe for Mini Quiche that is fun, easy and a great way to use up left-overs. Download the recipe here.

Remember, “It takes a village” and for many kids, there is no village. I was proud to be there representing those of us who know and care about this terrific young man. Way to go, DAVID!

Jingle "Ball" and Joy to the World, Giving Back for the Holidays

Our 12 foot dessert buffet

I missed one of our most sensational events this week, as our Standards of Excellence team brought style, flavor and breast cancer awareness with Cook for the Cure at the Star 101.3FM JingleBall Concert. SOE rocked with an eye-catching, tongue tantalizing VIP dessert buffet upstairs and a top notch KitchenAid raffle greeting each guest as they entered. Musical acts Kris Allen and the Goo Goo Dolls decked the halls with sound.  Hmmm, rock and roll, dessert and community activism... only three of the most important things in my life. So, where was I? I will reveal my secret location, but first an exciting event snap-shot from SOE's own Marketing Coordinator Katya Vilchyk!
"The mysterious looking Nob Hill Masonic Auditorium welcomed the crowd of Goo Goo Dolls fans as they were rolling into the front doors around 7pm. SOE were lucky enough to have their presence at both the downstairs lobby and the VIP lounge upstairs from where the view of the city lit up at night was breathtaking. Downstairs we were welcoming the guests inside by telling them a story of Cook for the Cure program sponsored by Standards of Excellence and KitchenAid. Each guest was also given a pink glow stick as a testament to the breast cancer awareness. Later that night the concert hall was lit up pink."

SOE /Kitchen Aid raffle in the lobby

All a-glow with festive flavor!

The VIP guests were invited to come up to the balcony overlooking the lobby for some mouth watering sweet treats presented by Standards of Excellence. Chef Billy Parisi flew in from Chicago the night before and rocked the crowd as he engaged with the myriads of people enjoying themselves before the show started. He was preparing the scrumptious mini cream pastries, dipping them in chocolate melted right there using the amazing induction technology by KitchenAid. Candy cane brownie bites, pistachios baklava, mini cream and berries tartlets were just a few of many more desserts SOE displayed on our 12 foot dessert table. Our Christmas décor was the best at the venue, we were definitely set up and ready to blow minds away."

"Standards of Excellence and KitchenAid rocked well with the Goo Goo Dolls as we hosted an array of beautiful desserts and amazing Christmas Décor for The VIP’s in the building," recalls Chef Billy Parisi. "We dipped miniature cream puffs in perfectly tempered milk chocolate while showing off induction cooking on a portable induction pad. The highlight of the night was the breast cancer awareness spread through out the venue from the pink pins we wore that said, “I cook for (insert name)” to the pink glow sticks that filled the concert hall. The Jingleball event was truly awesome and full of holiday, desserts, and rocking spirit!"

Chef Billy Parisi

Our team had fun checking out the music, here and there while working the crowd.

Kris Allen

The pink glow sticks lit the night in remembrance of how many lives have been affected by breast cancer... wait, I have to stop, be right back. (pause) Sorry, minor meltdown. We lost my sister-in -law to breast cancer 3 years ago. She was a joyous, vibrant mother of two and best friend and wife to my brother in law Yale.

Goo Goo Dolls

Needless to say, I am very grateful to our SOE team for supporting something so very, very close to my heart. I was also following my heart, to Estes Park Colorado to watch one of my mentees and culinary students, David Peck, graduate from the groundbreaking Eagle Rock High School and Professional Development Center. Most of you at SOE not only know David, but were of great support in his development as my assistant at Food for Thought at SOE since he was my intern years ago. The love and support that David received every time he stepped into a Standards of Excellence showroom helped him thrive and reach once unimaginable goals. I can not thank you all enough for making a difference. More about my trip on Thursday.

Mentoring youth, fighting breast cancer, all in a day's work. Thanks to all of you for adding SOE sparkle to the "JingleBall" and for bringing more "Joy to the World".

Hometown Success and the Secret in the Fridge…

Thanks to all participants and sponsors for the NARI Holiday Celebration this week at Standards of Excellence in my home town of San Rafael!  Local designer Susan Lund of Spacial Design helped coordinate this very successful event and fundraiser for ROP Educational Programs.  Everyone on the San Rafael team was truly the “hosts with the most”, setting up, coordinating the beverages and helping at every turn. Another team effort for success!

 

NARI is the National Association of the Remodeling Industry www.nari.org, consisting of designers, builders, contractors and more dedicated to advancing and promoting the remodeling industry's professionalism, product & vital public purpose, such as supporting educational programs. They held a raffle and auction bringing in support for Regional Occupational Program classes in building and design for youth and adults. As a former culinary ROP teacher, I know first hand how vital these programs are to the trade industries and for students who need other outlets for education. The main raffle prize was a shiny new Thermador dishwasher donated by Purcell Murray.

Thanks a million to Purcell- Murray for helping support such an exciting auction! 

 

John O'Meara, branch manager

An international Holiday Menu was served and the food was hot and fresh. Here is store manager, John O’Meara giving his full approval to the spread! 

 

Try this easy appetizer ideas: Smoked Salmon Flatbreads

1.      Lightly toast a pre-made or home made flatbread ( the par- cooked ones from my last post would be prefect, but cook them until crisp) 

2.      Remove from oven and cool slightly, spread a flavored cream cheese on top, about π inch from the edge and season with cracked pepper. Ron whipped cream cheese with fresh chopped Italian parsley, dill and chives or you can purchase an herbed blend cream cheese. 

3.      Top with a good quality cured (thin sliced) or smoked salmon (flaked) or any smoked fish such as trout or white fish

4.      Sprinkle with capers and very thinly shaved red onion and fresh fennel bulb, sprinkle with lemon zest and fresh chopped dill.

5.      Using a double folded piece of plastic wrap, place wrap on top of pizza and compress toppings so they stay in place. Repeat with each one. 

6.      Cut into wedges and serve at room temperature. 

 

Simple and delicious! 

 

Now, one of the funniest fridge moments I’ve had… My good friends Chris and Nancy just purchased new appliances from SOE SR, and I came to visit and share in the excitement. I have opened thousands of fridges in my day, but never one like this. First, I was admiring their shiny new, roomy Fisher Paykel refrigerator, then… 

 What is that? Toys? Yes! Toys!  “I always have toys in my refrigerator!” said Nancy. I laughed so hard, we all did. “The Angel is praying by the beer, Ernie is riding a tricycle.” 

Here’s Elmo in the celery and 

a chunky raccoon, eyeing a Weight Watchers chocolate cake! 

 

Most wonderful… this discovery again goes to show that while we do create incredible kitchens here at Standards of Excellence, it is the new life they take on in our clients’ homes that really brings out the true magic of these appliances.  Now, go play in the kitchen! 

Turning a “Meet & Eat” into a Wine & Dine!

Congratulations to the Standards of Excellence team in San Jose for rocking the house on Thursday for our “Meet & Eat” cooking event, celebrating our cooking segments on the 960AM Green Morning Show, airing Saturdays from 9am – noon!  The guests were so thrilled to see our sensational showroom and live kitchens in action. Speaking of action, the whole team worked all night long setting up, greeting, networking and also helped cook, clean and pack out. Whatever was needed, it got done in style!

Let’s get right to the food, guests literally “ate it up” and we promised to share techniques and recipes. Let’s begin with butternut, shall we?

Arlyn, my assistant, and I

Here is Arlyn, my assistant,  made a vibrant looking platter of Butternut Squash Bits with Goat Cheese, Pesto and Pistachio, a technique adapted from Eric Gower, “the Breakaway Cook”. This simple appetizer is quite a revelation, who knew it could be so delicious?

Method:

• Cut and peel a butternut squash and cut it into two-bite half rounds (from the top part) and wedges (cut from the bottom after removing the seeds with a spoon). 
• Toss with olive oil just to coat and season well with salt and pepper. 
• Place on a parchment lined sheet pan and cook at 375°F Convection for about 10 minutes until just soft and beginning to brown. They will be picked up by hand, so do not over cook! 
• Remove from heat and top with crumbled goat cheese and drizzle with prepared pesto and add a sprinkle of chopped pistachios or other chopped nuts, or pumpkin seeds. 
• Serve warm or at room temperature. So simple!

How about that Warm Crab and Artichoke Dip in a toasted bread bowl?  Stay tuned for a video of that dish, but for now here is the recipe. Sandra Cisneros popped the artichokes into the Miele Steam oven for me, and here I am stealing her thunder (and the artichokes!). James Mc Intire was cooking, chopping and teaching, here cutting up the bread bowl once it was almost empty for a final treat.

About that flatbread… Many grocers have a prepared pizza dough, but it is not that easy to use at first. Here are a few tips:

• Remove it from the bag, place it onto a parchment lined sheet pan that is brushed with oil and sprinkled with cornmeal for added texture, and allow it to come to room temperature. 
• Pre-heat your oven to 450°F Convection. 
• Cut dough in half and stretch each piece into a long oval, allow to rest. 
• Stretch and flatten again with the tips of your fingers. Place pan into oven for about 7 minutes until dough is set, partially cooked but not brown. 
• Remove from oven, loosen par-cooked dough from the parchment and top with sparing amounts of cheeses, sauces and cooked meats or vegetables or thin sliced fresh tomato. 
• Return flatbread to the oven directly onto the rack with the sheet pan on the rack below to catch drips, cook until crisp and brown.
• Remove and top with fresh herbs and a sprinkling of salt and pepper. Cut and serve!

We served many courses of excellent food to our happy crowd of designers, clients, builders and more. Chris Hensey and David Patterson lead the “front of the house” action. The heart of the excitement in the “front of the house” came from our long time client, Gary King who is now a sommelier for Hannah Nicole Vineyards, out of Brentwood, CA. He graciously brought along wines to pair with our menu. The HNV 2007 Petit Verdot Reserve worked on so many levels with our lamb meatball appetizer with its savory and sweet flavors and aromas. Wow. Gary paired his HNV 2009 Sauvignon Blanc expertly with the crab and artichoke dip, finding a prefect fit for the hard to pair flavor of artichoke. Well done! This super wine morphs on your tongue to create several taste sensations with each sip. Super- luscious!

Gary King from Hannah Nicole Vineyards

That is our recipe for success: a well received event in our Standards of Excellence showroom, appliances working their magic, guests enjoying food, wine and each other. Thanks so much to all of you and to Gary from HNV for turning our “Meet and Eat’ into a “Wine and Dine” with your presences! Cheers!

Front of the House, Back of the House

I received a very positive reaction a few weeks back about my blog posts. “What you do is so fun and exciting; it looks like you are having a ball!” I loved the comment! I do love people, cooking and kitchens and my work melds all of my favorite things together. However, there is so much “behind the scenes” work that is required before the real fun starts!

Many of you know the food world; maybe you were a prep cook for a summer camp, a server in college or possibly you made your way into a professional kitchen or two. The FOH “front of the house” refers not only to the visible part of a food establishment (the bar, restaurant, etc.) but also it refers to the staff that works in customer facing jobs. The BOH “back of the house” is the kitchen, dish area and all those behind the scenes areas, as well as the chef, cooks and dishwashers. There is an inevitable rivalry between the two, especially because the FOH often makes more money with tips than the BOH who are working in harder and some cases, more dangerous conditions. I always tried to work both FOH and BOH where I could. I loved the hospitality of the front and the “crew” mentality of the back. There is a feeling of camaraderie you can not replace when you work side by side on a “hot line” night after night cooking like mad, only to have to “break down” and scrub your station in the wee hours and then come right back the next day to do it again.

Aida Mollenkamp

I have long ago left the restaurant industry, but still work FOH/BOH in my current position as a culinary event manager at Standards of Excellence and beyond. Here are a few fun “behind the scenes” moments from recent events. 

The Cooking Channel’s fabulous Aida Mollenkamp was such a kick; here she is clowning around with my youth volunteers at a cooking event supporting homeless programs at Fresh Starts Cooking School. 

This picture is of Dave the Butcher, from a recent event with custom scaffolding that one of the homeless residents built for the event. Dave was shocked; it was the best he had ever seen! Talk about a “behind the scenes” moment!

Dave the Butcher

And here is the culinary and job training class plating food, 5 plated courses for 60 guests for that same evening! What a lot of work…

Plating food

In the food world, so much goes into a simple event, from the farm to the guest and beyond. To this day, I thrill at how it all finally comes together creating a moment in time for the people we serve. It is the same way with the clients we serve at Standards of Excellence, every day. Our team works both FOH and BOH creating magic in your home with spectacular kitchens, laundry areas and more. We take care of all the “behind the scenes” and let you and your guests enjoy the “front of the house” experience! 

Meet & Eat

Join us tonight at Standards of Excellence in San Jose at 6:30 as we all work double duty to create some kitchen magic of our own!