Thursday, January 17, 2013

Looking back through the year 2012...

"Always maintain a daily journal...stating what you did throughout the day and then make a note of what you learned"--which my parents always used to say when I was growing up. But as usual, I seldom paid any attention to their words, which is why, I dont quite remember what I did on January 1, 2012--the first day of the year. Was I at home? Or I went out somewhere...

Looking back at the year 2012, sitting here in my room on the first day of 2013, makes me think how did I manage to finish this year so fast! Year 2012 was real fast.

The worth mentioning events were, I went home twice in a gap of three months & that too during Durga Puja. I was longing to be in Kolkata during Durga Puja, since 2008 (I am out of home since 2008)...and in 2012 I was so much longing for it.

The year started off well, with my interest to search for the other half, but then...I was wrong. It was again some time wasted..Otherwise, merry making on day offs with friends--going to eat in a lot of restaurants (even those, which I never dreamt of/heard of ). Also work was going fine....till the Argentinian promotion hit the restaurant. It was a...err a lot of work..but then fun. Getting to know & learn a lot of things about a cuisine which I never imagined of cooking.

On the same time, cooking at home (my infamous photo album), my another activity off work also moved on well. Trying new dishes & combinations that I always loved to try & loved to cook at home. And gradually things just moved to the higher level, so much (especially from my *likers* of the album) that expectations were high. Just a grilled chicken or a pan fried salmon for example was not enough. So, when I prepared the menu for Christmas at home (alas, it was for me only) that I really had to think a lot before, I presented the menu in my blog, albeit after a lot of editing the menu itself.

In March-April, 2012, perhaps I got the opportunity of working in the most coveted section of a chef--the sauce section (or in French as you'd say Chef Saucier), thanks to my chef, who gave me the chance to excel in preparing the sauces. However, the recipes were based on the advice of one of my mentors, who is now well settled in France. In the sametime, cooking fish, hot starters as well...Umm, well, it was challenging but when my boss said once, "Once again it is proved that I didn't make wrong decision by putting in sauce section", I was relaxed! (I worked with different sauce recipes afterwards, but I can tell you, nothing like the sauces that I used to make, following the mentor's recipes--those sauces were like truth testified in every drop of the sauces.)

However, smooth seas never made a skilful sailor. And every work colleagues will never be super nice to you(which unfortunately, I always expect!). There were a couple of misunderstandings with a few of them, which made think again & again, whether am I in the right place? Sometimes, even felt like running away. But then, everywhere it will be the same. And secondly, these are just simple misunderstandings which we further complicate. So, I had to compromise with my own self, my attitude & ethics & just let it go.

 In July, 2012, I had the opportunity to visit home. I was super excited of course, cause I didn't visit home since Jan 2011. Which means catching up with old friends, of course my best friend (who had been my best friend since 1997), relatives, family members & of course my dear Kolkata. I also had plans to visit Goa, made a reservation in one of the leading hotels of Goa a month before, just want to utilise my complimentary room nights, thanks to the company where I used to work then!
I was just upset, to find out that the promises by my so called best friend, seldom kept his promises. Even couldn't catch up for 5 mins. So, with few others!! However, to my surprise, I caught up with friends, with who I never imagined to meet or even planned. Well, thats how it was!

Once back to Dubai from Vacation I had two options left with ...either find a job by September 15, resign, go to Kolkata for about a week or else, go to Kolkata during Puja holidays (about which I was not sure). In the sametime, I had plans for being in the next level. But what if the employer is not ready!! :/
Job search was hard..some doors were closed and some doors I will never open. Kitchen trials, interviews everything were on. Especially with a position I was looking for back then. Some people rejected outright, some called in for interview & then rejected whilst others offered my lesser than what I asked for.  So "Lets go to Kolkata during Puja holidays", I told myself, since I missed Durga Puja of Kolkata since 2008. Well, to my surprise, it was great catching up with just an *internet* friend in the virtual world! Thanks to her for coming all the way to airport just to catch up with me in Mumbai & staying through midnight. It was great to be in Kolkata during Durga Puja & to round it off in a sweet note, met a bunch of friends, with who I studied till grade 10-- and met some of them after like 10 years. Again, whilst coming back to Dubai (which was again via Delhi), met one of my classmates after 10 years, thankful to her for coming all the way to the airport to receive me on her day off!!

Well, back to Dubai, "But I dont want to do one more Christmas", was the motto of the year. So, job search was on, "By hook or by crook", whilst my boss would often ask me about my plans. I understand everyone's necessity since, he never wanted to lose me when business is up, restaurants are almost full & every night is busy. For another gain, will never dump my present employer. So I just promised him one fine evening, "Whatever happens, I can promise you, I will stay here through December 31". It was my calling, so despite I had an offer for a chef de partie position, with another leading hotel brands in Abu Dhabi. I gave a good, long notice to my employer & conveyed to my the then "future" employer cannot join before December 31.

As my notice period passed, life was different. I was taking my work with more patience, care & with 100% dedication & involvement. Just never wanted people to talk behind me, "Gaurav resigned, so he doesn't care anymore!!". Of course, people will say so, even if I do 101%!! What I actually didn't care much about during my 45 day notice period, was the people with who I worked. If they do or dont do, was not my concern. "I will do 100%", was my motto.

And then was the last day & my last evening in Dubai, December 31, 2012. The last service I did in the position of a commis, the last service of the year 2012, my last service in the company & last service in Dubai. It was a touchy moment for me, wearing the uniform for the very last time.
"Just be calm & composed", I told myself before the service start. It was a gala dinner for around 86-90 people. And finally the last service in Dubai was DONE!!!
It was just a great way to say GoodBye to 2012!

Now looking back at the year...well, I have gained & lost a number of things at the same time. I have lost my best friend, who doesn't want to keep in touch with me. Sadly, I hardly have very close friends in Kolkata!
2013...so, "You will really have a happy new year", one of my friends commented hearing my new venture in Abu Dhabi in the new year. I really hope that I will have an awesome year ahead. Life always throws challenges & the winner is the one who can accept it & always comes out a smile! To my critics, "Please go ahead with your criticism", as one said the other day when he got to know that I am a chef de partie, "Positions dont matter", well if positions dont matter, then why is there a hierarchy in the kitchen?
My well-wishers, thank you for continuous wishes & blessings & to everyone, heartfelt wishes for your continuous support!!
So, one step up with professional life is done (and many more to go), but now I should also think about my personal life...can I??? :)

Tuesday, December 18, 2012

The Grand Christmas Menu...2012

"I will have a blue christmas, without you,
I will be so blue just thinking about you...."

I am humming this song day & night (and it is so favorite to me right now!) and alas...the best time of the year is here.... "Christmas".
For the past few years (read: Since I joined hospitality) Christmas has been all about cooking at home...4 courses 5 courses or may be all foods brought together on the table.Be it the simple & humble roast chicken or a couple of desserts--the rum soaked fruit cake was a must--all that I would prepare if I am at home in Christmas.
Since 2009, things have changed a bit--I am staying overseas--Dubai, if you quite dont follow my whereabouts. Working on the christmas day means, there is no chance of cooking at home like that, so the *special* menu has to be substituted on some other day,and when I am free to cook for myself (unless there is someone else who wants to tag along!)

I was thinking for the past few months what to cook for this year's christmas & finally came up with a brilliant menu--which are actually gathered through my past experience, seasonal availability & of course, what money can offer-- a decadent 6 course menu, with unlimited wine (which I hope). Again, I will have to clean up whatever I have in my freezer (I am leaving Dubai soon...!!).

The most important part of the menu is featuring Canadian Lobster--I have dreamed long to cook a butter poached lobster, but this year, money permitted to buy one. So there you go, a baby lobster featured with the lobster risotto. And then, it is too much mise-en place (preparations before actual cooking of the meal) & when it comes to cooking for one person. Anyways, without beating around the bush,here is my Grand Christmas menu...

Tartare de Saumon sale
Marinated Oranges, Seaweed Caviar
-
Foie gras de Canard poele
Walnut brioche, Cherries
-
Risotto au Homard Bleu
Butter Poached Atlantic Lobster, Tarragon Oil
-
Caille braisee
Winter fruits & vegetables, Port wine jus
-
Le Fromage
Crackers, quince jam
-
Le Surprise de Noel
Nougat & Raspberry terrine, Pistachio


Joyeaux Noel. Bon Appetit. :)
Notes:
Tartare de Saumon sale
I learnt this way of curing salmon at my present employment-tried at home then transformed it into a tartare--the result was marvelous.Oranges are good to go with salmon. The seaweed caviar gives a good texture to the finished product.
Foie gras de Canard poele
Pan fried foie gras with cherries, balsamic & walnut brioche. It has to be a winter favorite. Period.
Risotto au Homard Bleu
Cooking this at home is like a dream come true. The base of the risotto is going to be lobster bisque--which we get from the same shells of the lobster used for butter poached lobster. Again, butter poached lobster is paying homage to Chef Thomas Keller. As a quick tip, I blanched the live lobster for 1 min in aromatic salted water & removed the shells from the tail & claws & then once cleaned--the meat straight to the freezer
Caille braisee
This is just a simple stuff. Boneless quail stuffed with some dry fruits & nuts formed into a roll. Then seared & finally cooked in its own jus, which has essence of port wine reduction. Served with beetroot, sweet potato puree, carrot & fresh apricot.
Le Fromages
Assorted farmhouse (and my favorite) cheeses with homemade quince jam. Delicious
Le Surprise de Noel
I name it as "christmas surprise" because I am using nougat, which reminds me of christmas. It is a frozen layered dessert with raspberry sorbet which again, is encased in a white chocolate shell. 

Saturday, May 26, 2012

A love letter...to my kitchen!!

Everyone has some form of passion or the other. Passion for cooking for example, or passion to serve people. Passion to write, passion in their own world/profession. Again, in culinary, some people have passion for contemporary cooking, whilst someone will have interest in classics.My learning in culinary or kitchen basics had been all around french classics--poulet saute chasseur, poisson duglere or tournedos ala portugaise--these are all french classics, few from Escoffier itself.
However, coming to Dubai changed my thought process in kitchen--plating, menus etc. And there is this menu, which I would love to cook. Yes, it is a love letter to my lost love, which I never had.It is a blend of classics[in my way] & my best contemporary menu.


Tartare de Coquilles St.Jacques
Mango et Avocat
-
Raviole de Mozzarella
-
Saumon ala moutarde
Pommes Maxim, Fenouil ala orange
-
Boeuf Braise
Sauce port, foie gras poele, pomme puree
-
Cafe et chocolat
Cafe parfait, sauce chocolate

Recipes:
Tartare de Coquilles St.Jacques
Mango et Avocat
Concept: Whenever, I create a menu or a dish for example, there is a motive[as if a killer, who always has a motive]. Scallops, were actually frozen ones, which I bought a couple of months before. For some, May is the last month for eating Scallops. And for some, the season for shellfishes are those months containing "R" i.e. September through April. I paired Scallops with soft & creamy avocado with mango. All have been seasoned with fleur de sel. The mango was seasoned additionally with cayenne pepper, to give a little kick. The scallops, chopped raw has been seasoned with some lime oil & some lime juice as well, which actually cooks up the protein a bit.
I garnished with two slices of green apple, which is again wonderful with scallops & topped with some caviar.
Ingredients:
Scallops,chopped-100 gm
Ripe Mango, chopped- 50 gm
Avocado,chopped-50 gm
Fleur de sel- to taste
Lime juice-1 lime
Lime oil- 1 tsp
Cayenne Pepper- 2 pinches
Green Apple- 2 thin slices
Caviar-1/2 tsp
Method:
Season the avocado with fleur de sel, mango with fleur de sel & cayenne pepper and scallops with fleur de sel, lime juice & lime oil. On a plate, place a mold in the center & first make a layer of avocado, followed by mango & then top it scallops. Put a quenelle of caviar & arrange the apple slices vertically.

Raviole de Mozzarella
Concept: Buffalo Mozzarella, Basil & tomatoes--It is Italy in one plate. It is also flavours of summer put together in one plate.This ravioli also reminds me of the ravioli I had in my first employment overseas.Dont forget except a vegan, any vegetarian can eat this one!!
Ingredients:
Buffalo Mozzarella-100 gm
Pasta sheet- 4 nos, 6" square
Olive Oil-50 ml
Onion-20 gm
Garlic-10 gm
Canned tomatoes-400 gm
Seasoning-to taste
Fresh basil, chopped-1 tsp
Method:
Drain the mozzarella, cut into half if it is in one whole piece & season. Keep aside. Roll out the sheet & put it in the centre of the sheet. Put one sheet of pasta on top & press tightly to remove any air gap. Keep it chilled
Prepare the tomato sauce in the meanwhile. Saute garlic, onion in 15 ml of olive oil until lightly colored. Add in the canned tomatoes, season & cook slowly until well reduced.
Once reduced, blend it with the remaining olive oil & finish it with fresh basil.
When ready to serve, blanch the raviolis in boiling water for about 1 minute & toss in the sauce. Serve immediately.

Saumon ala moutarde
Pommes Maxim, Fenouil ala orange

Concept: Any (fish loving) Bengali can always swear by his shorshe maach/ilish[fish in mustard sauce]. Generally a bengali prefers a sweetwater/river fish than seafish, but what to do in Dubai, where getting fresh riverwater fish is pretty challenging. So my retake on a bong's favorite is with salmon. Paired with fennel braised in orange juice[and you know why fennel is so good with salmon] & a layer of crispy potatoes, known as pommes maxim otherwise
[No recipes for this one]

Boeuf Braise
Sauce port, foie gras poele, pomme puree
If anyone asks me, if I have any classic, I will always say, "Braised beef short ribs" as one of my many. Texturewise, mostly all are soft-the braised beef, the pan fried foie gras, the creamy mashed potato. To give a bite & change in colour, I added a baby carrot. The sauce is too rich, extravagant but pairs well with the beef & foie gras. 
[No recipes for this one]





Cafe et chocolat
Cafe parfait, sauce chocolate
Concept: It is just thinking over & over again for the dessert. Coffee & chocolates go so well with each other. You can even substitute parfait with pannacotta as well. Equally good.

Wednesday, May 2, 2012

Will the spring of love ever come in my life??

This is what Neil was asking me last weekend, when he came to Dubai on vacation last month, "Will the spring of love ever come in my life?".
I didn't have an answer for him, even if he asked me astrological possibilities!!Given that Neil has a lot of pros and cons when looking for his *soulmate*, often he relaxes his *conditions* which he looks for in his probable life partner, I find him pretty lenient these days. For example, he got attracted to a Swiss girl few months before, who he came across in another office, Sarah.
"I felt, we share a bond. We exchanged our phone no. & thought of catching up someday soon", Neil's voice was heavy.
"So, we went out to have Italian food in the near by restaurant & spent a couple of hours over there. The only thing worried me was her age. She is so young to me. After dinner, we went to the bar close by--she had a cocktail & myself a beer & then off to home.
"We were texting each other pretty frequently & then it was her birthday. The same gift I gave her on her birthday, as I gave to Melissa on her last birthday in Kent. A perfume & a single red rose.
"The following day, we went to eat in a french restaurant, as we discussed before.But then after that night, her texts started becoming infrequent. Even her calls...we planned to meet again but then, she was not in a mood.
"The entire story finished in just a few weeks. I was already in the mood to move on & let Sarah go. I wasn't wrong my friend. But then, even I was feeling good", Neil added with a smile.
"No, I didn't lose anything. I didn't see anything for me to lose, except a probable friendship may be. But then, its ok. Many will come and go. What matters is those people who will still stay with you in your last minute".
I couldn't agree with Neil anymore. That is so true--people will come and go & how many will stay with you till your last moment.
"Well, there is this girl, who I have started liking, from USA, with who I worked before.But then she is in states now...not sure if I will see her again".
Will the spring of love ever come in Neil's life, when Neil can sing to all her lost *loves*, "Never mind I find someone like you....."

Saturday, April 28, 2012

To all those who I loved....and those who left me!!

One of my colleagues was referring to a song in brunch yesterday, "Tears in Heaven" by Eric Clapton. He was telling me, "I like this song, it is so sweet, nice & slow". Well, I like slow music [No wonder, why Andrea Bocelli is my all time favorite], so I decided to return home & then listen to the song along...
Yes, the song was very touchy, and I couldn't hold my tears, especially those who I loved the most and then who all left me alone.I have not seen death[rather, not the ones that happened in front of me] but yes, there were many people who died since I was a child.
It started with my grandpa[my father's father] died when I was 2 years old, however, I have hardly any incidents which was related to him. Sometimes, I wonder whether I saw him, though there are pictures with he & I.
Then it was my grandfather [my mother's father], who died when I was 4 years old. I didn't know what was death by then. With my weak memory, all I could recollect, it was a rainy day & my grand father was admitted to the hospital because of his ailing health. His dead body was brought back home & everyone was crying. Of course, I didn't cry because I didn't know what was wrong. But when his body taken to the crematorium for the funeral, I started crying aloud. Yes, still, I didn't know what was going on.

When I was 7 years old, my grandmother left for heaven. Yes, by then, I knew she wouldn't survive as the deadly cancer spread all through her body. But yes, there was hope. I have very clear memories of the last few days I stayed with her. Yes, I loved her the most & her death left a gap in my life.On the morning she died, I was told, "Your grandmother has deceased". I couldn't believe so I was about to enter the room where was deadbody was kept. But then, I couldn't enter & started weeping. A day which I will not forget & even tears come when I think of that day, May 27th, 1992!!

People say, spiritual leader never dies--his soul always stays with his disciples. Such was the day November 4th, 2007, the day my spiritual leader, Shreemat Swami Gahananandaji Maharaj left his mortal form for the spiritual abode of Shri Ramakrishna. Well, he was ailing for months, however, I felt he would recover. But he didn't.
It was a Sunday, and I left for a team dinner[when I was working +studying] & took a bus for Park Street[The same bus which would go through Sarat Bose Road], where gurudev was staying for treatment. Once I boarded the bus, I got a phone call from my mother, "Your gurudev breathed his last at 5:35 pm". The time then was 6:30 pm. I got down in the same hospital where was staying. Yes, I was crying a lot!!! But then, I cannot write anymore on that day!!!
There will be many more deaths perhaps, which I am yet to see, but my question which I'll ask those deceased souls,
"Would you know my name
If I saw you in heaven?
Would you feel the same
If I saw you in heaven?"

I am not afraid of death, but what I am afraid of is will I live fully when I die?Will it be full of flashback of a life, worth seeing before I die?Afterall, when we all are bound for heaven...

Thursday, April 5, 2012

A menu for Easter

Well...it is spring time[perhaps, in the kitchen, it can also be said, The best time of the year], new produces...lots of vegetables, fruits etc. But without beating around the bush, let me propose the Easter menu quickly & then cook something for myself, a breakfast actually. The main course will always have lamb[and I am sentimental to put it on Easter!!]

Carpaccio de Coquilles Saint Jacques
Avocado, Mango, Caviar
-
Souris d'agneau
Flageolini, Goatcheese-Eggplant puree, Lamb Jus
-
Citrus
Brioche pain perdu, Almond cake, Lemon sorbet

Monday, February 6, 2012

Per Amore...a simple menu for my love...or your love

Ok...Love is in the air people say. Even I believed it, till I found it out that it can be for everyone else, not me. But does that stop me from writing up a new menu for someone' love, after all, when it has got to be all about aphrodisiacs.
Whenever, I think of aphrodisiacs, I can only think of Oysters & Lobsters[since, they have high amount of zinc, compared to other foods] and more of them.And they are perfect before making love with your significant other. Anyways, let me present my small menu, before I utter another word in ode to aphrodisiacs.

Amuse Bouche
(invariably some freshly shucked oysters with mignonette dressing)
-
Beetroot Carpaccio
Lemon dressing, hazelnuts & bocconcini
-
Risotto alle rose rosse e fragole
Risotto of red roses & strawberries
-
Rouget ala Marseillaise
Red Mullet, fondant potatoes, Bouillabaisse sauce
-
Predessert
Bacon & Coffee creme brulee
-
Le Vacherin
 Blueberry & White chocolate parfait, marinated strawberries