VinItaly DAY 1

Vinitaly DAY 1

Today was the first day of the event Vinitaly.  It is the largest wine event in the world, and I am lucky enough to attend.  The event is in the city of Verona, so we had to leave around 6:30 AM to arrive on time.  We had to bring all the kitchen equipment that we needed, as well as all of the food so the chef and I arrived in the kitchen around 6 to get organized.  The Drive down to Verona is incredible!  The valley is stunning with beautiful mountains and castles symbolizing the history of this amazing country.  In the Valley of Trento there has to be at least 6 castles, and another 3 or 4 monuments that you can see from the highway.  So as we arrive and start to unload the car I am realizing how huge this place is.  Think of the New York Convention Center (HUGE), and multiply that by 4 or 5! 

Each Region of Italy (20) has its own BUILDING! There are so many wineries their that it would take at least 3 weeks to taste all of the wine!  There is also a designated areas for the different wines from around the world, including Napa and Sonoma County!

So we get all set up in our tiny little kitchen space, and then the chef takes us around to go taste some wines.  The first day we went to taste champagne!  It wasn’t until I arrived in Italy that I tasted truly amazing Champagne!  We sat down, had a Champagne tasting with some little hor d’ouerves, then returned to our kitchen.  It was really exciting because we were treated like VIP because of the Chef.  We would get right in, get a table, and receive the best service.  After our little tasting, we went back to the kitchen to complete our service.

Today we did service for 80 people.  We served a pancetta and Lamb tourine, with  lamb demi, potato cream, and a bread crisp.  The other dish was a Raviolo stuffed with pork, potato and herb ream sauce, apples and fried leeks.  Both were amazing and very beautiful.  Once we completed service, we all had another glass of Champagne in the kitchen, and then we headed home. 

It was a very fun day but extremely exhausting!  We had the time change the night before, and I didn’t get off work till midnight!  Get ready for Vinitaly DAY 2!!

March 24th

Sorry I haven't been able to post for a week.  I was working the biggest wine event in the world this week....VinItaly!  It was incredible and will post about each day over the next four days.  Today's post is about my chef, and how he has come into this profession.  I love all the support and keep posting!

March 24^th

Today I got my answers back from the questions that I had for the chef.  I had written questions for him about 3 days ago, then I translated them into Italian so he could read them.  I asked him questions like; where did he find his love for food and cooking, who has he worked for, and who was has inspired him the most.  I had no idea that I was working for a chef who had completed a stage at El Bouli, as well as Alan Ducasse! He wrote to me about what he learned from them the most as a chef; discipline, organization, and the most important respect.  He operates his kitchen in the same manor. 

For me I have taken on a new outlook towards the kitchen.  I think about those three things all the time.  I work extremely clean and organized, I respect everyone in the kitchen, and I make sure to get a good nights sleep so I can be sharp and focused for work.  It is very important to me to be prepared properly each day for the service so I can succeed.  If I don’t have my prep completed and organized, it makes it difficult to cook for a Michelin Restaurant and a world class Wine Bar.

When I received my answers from chef, I think this response was the funniest.  Chef told me that on the day he was born, his mother was working in the kitchen stirring the Polenta, when she had to go to the hospital.  I guess he was made for the kitchen! He also told me about the times he when he was young and with his family.  He said that he remembers being in the kitchen with his grandmother and watching her make pasta.  The only measuring tool was her hand!  One scoop of flour and two egg yolks, it comes out perfect every time!  He still uses the recipe today!

When chef was young he actually didn’t want to be a cook, he went to school for wood crafting.   He was working a job in the kitchen and going to school when one of the main cooks got fired.  He was then asked to join the staff full time and started his career as a Chef.

He has an amazing understanding of his surroundings and is an incredible chef.  He is so unique in many ways, and his cooking style speaks of the Valley.  I am learning so many amazing things from him that I know I will keep for the rest of my life.

Ciao!

March 24th

I will post on monday!! it is about to rain here and I don't have a jacket!!!!!!!ahhhhhh!

Tomorrow Vinitaly in Verona!  CHECK IT OUT!

Friday the 23rd of March

Hello readers!

Almost three weeks in Italy!  Pretty amazing!  And for Chef Corey, My food pics will be coming this week (jk Chef)!  I can't really take any pictures of the food that we serve during service but I will ask the chef this evening if I can have some of the photos of plates for this menu.  I think this tuesday I will be going towards Milan to another town like Bolzano with my sous chef so he can show me around the valley.

In the kitchen this week, we are getting ready for an event called Vinitaly (Check it out online!!!).  It is an event for all of Italy to showcase food and wine!  We are cooking in Verona for 4 days (quattro gorni), a different course each day, and wine tasting after!  We are doing some pretty intricate dishes (I will take pictures of the dishes at the show).  It is a ton of work to get ready for, but I am learning a lot while we do it.

I just want to say to all my readers, THANK YOU for all of your love and support!  It makes me smile to know that you are all supporting me along the way!  I will post again tomorrow, but for now I need to go for my run!

Ciao

Week 2

To all my readers,

I apologize for not posting sooner, but we had a crazy week!  here is my post for last week, and hopefully this won't happen again.  Once again I apologize for not posting, but please continue to read.  I have tons of exciting things to share!

Gratzia


WEEK2

Today was my day off.  It was amazing to sleep in and enjoy the day.  I went to the grocery store, got some laundry detergent (which took me about 7 minutes to pick out one cause I didn’t know which ones were fabric softener or detergent), did my laundry and went for yet another beautiful run in the mountains.  Last night I went to my favorite local Pizzeria and got yet again another wonderful pizza.  I got the La S.P.A.  which has Pomodoro (tomato), Buratta (Warm Mozz with Basil and EVOO), and Speck Crudo (Raw just cured and smoked and hung for 12 months).  UNBELIEVABLE!!! 

Wednesday was back to work.  I am now really starting to enjoy myself.  I feel situated and comfortable.  I now understand most of the calls that chef makes in Italian.  That means that I know what I need to make.  I now am cooking all the items on my station for the wine bar, and I get everything set up for the main course.  I am learning lots of new tricks in the kitchen.  I have been learning how to make different gels out of different binding agents…..Very interesting stuff!  I also learned how to do a salt bake today.  You take 500 grams of very course ground salt, and two egg whites whipped to full volume and fold the egg whites into the salt like a mousse.  We do the salt bake for the wild mountain goat dish.  It is the loin of Camoscio as they call it, seared, then chilled, wrapped in Speck, and covered with the salt mixture.  It is very important to wrap meat in either fat or something else to protect it from the harshness of the salt.  Fish is ok if you bake it whole because the skin will protect it.

I have not gotten a chance to post in over a week and I apologize to all of my peps.  We have been incredibly busy due to the fact that on Thursday, two of the cooks were fired.  I don’t know what happened, or what was said, but the chef took everyone upstairs except me.  Six people went upstairs, and only four returned to the kitchen.  I guess they have been a problem for the entire season and this was the last straw.  The two cooks that he happened to let go were the Primi cook ( which is pastas and first course) and the dolci cook (which is desserts).  This made it very difficult for the rest of us.  They cooked a large part of the menu, and now we all had to take on the responsibility of their portion of the menu.  This is why I haven’t been able to post in the last week!  Typically we have off in the afternoons from roughly 2:30-5:15, and with the two cooks fired we worked almost straight through the day from 9am-4pm, an 1 hour break  then 5:15 till 11:30.  LONG WEEK.  This happened to work in my favor though because I have been learning the other parts of the menu.  We are all helping each other with each portion of the menu so it is critical that we work together as a team.

Saturday was an extremely long day but very exciting.  We were super busy but we got through service without a glitch!  Chef was so happy with service that he brought us all down a beer after we finished cleaning.  It was nice to see that he appreciates all the work that we put in for him.  Also on Saturday, we started prepping for the Vinitaly event that is going on in Verona next week.  I had the chance to fully de-bone 2 goats.  It took me a little while, but Im so glad that JWU has the meat cutting class, or els I probably would have looked like a fool trying to work.  Even though it took me a little bit of time, the chef was very impressed with my meat cutting ability. 

Tuesday March 20^th I got the chance to go to Bolzano, which is about an hour away from Cavalese, but absolutely beautiful!  It was nice to get a different look at the area in which I am living.  Bolzano is not very far from Cavalese, but it is in the Alto-Adige region.  This is a region considered the Suditerol  because it used to be German territory.  There are some fabulous wines that come out of the region here, both reds and whites, but they are most known for their whites.  Also by Bolzano and in Alto-Adige, they grow tons and tons of apples.  It is like driving through Napa Valley except they are apple orchards instead of grapes! 

The town is incredibly beautiful; very narrow streets where the homes and buildings are all connected, with boutique shops and an incredible market.  They have all kinds of different cheeses that are made locally with flavors of which I have never had before!  They also make different kinds of bread in this region.  In Alto-Adige, they are known for their flat bread which is very crunchy, and made with a very course cut flour (farina in Italian).  Also in Bolzano they have the “Original Sacher Torte” shop.  In school we made the Sacher Torte in Advanced Baking, and I have to say it was one of my favorite cakes that we made!  I actually made it in class and I almost got nauseous because of the way it looked when you mix it with your hands (it is chocolate with little bits of nuts…..I think you know what im getting at!).  Bolzano, and the hotel in Austria are the only places where you can get these cakes!  We were told that it was a German cake in school, but its true origin is in Austria!  I guess its not entirely incorrect because Austria was once part of Germany.  Anyways, if you are ever in the North of Italy (which I advise everyone to go at least once) you MUST go to Bolzano!  My pictures will be on “Facebook” and I will post again tomorrow!

Ciao!

First Weekend

I had a very busy weekend!  I finished my first full week in Italy!  It has been tough being away from home, not being able to talk to everyone, but it has been such an experience so far!  For the record, right now its 4:45pm on Tuesday the 13^th and I am sitting outside my room on my balcony in a t-shirt!  I have the most gorgeous view of the mountains and not a care in the world.

Back to my weekend.  I would say that I am officially the sous chefs second hand man.  I help him with everything now.  Since I have an understanding of the kitchen, and the things that need to be done, I help make everything.  He is teaching me new things every day, and he appreciates my help.  Now that I have an understanding of the menu Items, I can help make the dishes.  I know am doing the majority of the dishes for the Secondi portion of the menu which is the main course.  Ale, the sous chef, watches me to make sure I am doing everything perfectly.  At first it was a little nerve racking, but I’m used to it now. 

In the kitchen, we have a Paco Jet, which is one of the best kitchen items I’ve ever seen.  It makes the smoothest Ice cream without having to add too much sugar, or no sugar at all.  Instead of the blade being on the bottom, the blade is on the top and moves downward through the container.  It then goes back to the top, but it makes a perfectly smooth product every time.

On Saturday we made all the stock for the sauces. We cut all the vegetables to a fine julienne to make the cooking time faster.  We also roast all of the bones in the pan to get the most flaver out of them.  Before we add water, we cook the vegetables with the bones until the onions have almost melted (or dissolved).  We then add the water and cook for about 4 hours.  Once the stock is ready,  we strain it, and then immediately make a remoulage with the bones and veggies, only this time we deglaze with wine.  Once the remoulage is ready, we strain it, combine the two together and reduce to concentrate the flavor even more.  When it is finished, it is absolutely wonderful!

I also learned how to make Speck this weekend!  Speck is basically a smoked prosciutto.  It has wonderful flavor, and is very classical for this region.  The Chef makes it himself, and he had me compare it to some that he bough, and his was at least 10 times better!  First you cure the pork for 21 days.  Once it is cured, you smoke the meat, then hang it in a cool humid place.  Chef hangs his Speck for 12 months! It is crazy to think about but for next years menu, the chef has already started the process!  When it is ready it is incredible.

I will say I have had an amazing week so far!  I get pasta everyday for lunch (which is my absolute favorite J), and the salumi here is out of this world!  I miss everyone back home, but this is an experience that I will never forget!

March 9th 2012

To my peps!

 I apologize for not posting sooner.  I am literally working 12 hours every day, and the rest I try and sleep.  I work 9-3 and 5:30-11:30/12.  I also do not have internet in my room so I have to go to the library to get online!  I will post whenever I can and I will right about what I have done in the day.  Pictures are coming soon!

Ciao!

DAY 4

Today was very exciting and exhausting.  First of all, I was in the kitchen till one in the morning today, and had to be there at 9.  I was fine, a little tired, and we had a ton of work to do.  We always start off by making the bread for the day.  Everything is scaled, shaped, proofed, and then baked for the days bread.  We also had to make Grizzini, which is what we would call a bread stick.  We make about 700-1000 at a time.  This takes a couple people most of the morning to do. 

Once I finished with the bread, I de-scaled about 40 Temolo.  It is a fish, similar to trout, found in this region.  It is really strange, but when you smell it, it smells of cucumbers.  It is the wildest thing, but it is amazing.  After de-scaling, the sous chef and I brokedown the fish, de-boned it, then portioned it.  From the bones I made a fish Fume with which I add fennel.  I never would have thought but it is perfect in the stock.  They also do this fume very different.  They cook the veg, then add the bones and cook till done.  Once it is done they throw it in a blast chiller to cool it down.  After it is cool, they put it in cryo-vac bags, then add the water and vaccum pack it.  Then it goes in the oven, at 70 degree C for 4 hours.  After that…..buonissimo!

The Michelin Restaurante only does about 20-25 a night, but its mostly prix fixe menu with a full a la carte menu.  The difference with this restaurant is that each menu item has at least 10 components to it.  There is also a wine bar that is served from this kitchen, which is where most of the orders come from.  It can get tricky balancing the wine bar food from the restaurant, but anything is possible

The Day

Sorry to all my followers! I haven't been able to get internet access! But anyways, here's my story:

So my day started off waking up to a beautiful view of Columbus Circle, and my little cousin crunching down on a Ritz cracker!  Once everyone was up we went out for breakfast to get the greatest thing made in NYC…………..BAGELS!  I couldn’t just have one so I had to get a second.  That was a great decision since I wont eat an NYC bagel for a while, but definitely cost me my run in Central Park this morning.

            We then marched our way over to Columbus Circle to get the most amazing wafel I have ever had.  The food truck is called Wafels and Dengis ( which means stuff ) and they were amazing.  Soft and gooey on the inside, and nice and crispy on the outside….. PERFECT!  So as you can see I definitely didn’t get a run in today!

            After all that, I headed to JFK where I ended up waiting in line for security for almost an hour before getting through the terminal.  I was delayed for about an extra hour so I made all my phone calls to my peps!  From now on I will have to skype to stay in touch ( or comment on the blog J) with everyone from back home.  The flight to Dusseldorf was nice and easy; watched a few movies, made a few friends, and patiently waited!

            I then waited at Dusseldorf for my flight to Venice.  In Venice, I probably waited about 10 minutes for my Driver Natale to get there, but he showed up and we started the drive.  It was BEAUTIFUL! There were Mountains everywhere, and lots of really cool old rustic buildings in tiny villages.  It was raining when I got there, which didn’t bother me, but I was just exhausted! 

            I met the Chef in the Pizzeria.  He is very nice.  The major problem is he doesn’t speak any English ( or very, very, very, very, very little) all Italian (which I wasn’t expecting from the emails.  I eat the best polenta I've ever had! After that, I went to sleep which was much needed after being awake for 30 hours straight.  I will post about day one in the kitchen tomorrow!

Chao!

The day before!

Hey everyone!

 Today was an amazing day.  I started out sleeping in, which was amazing, and then I went for a run in Short Hills NJ which I haven't done in a while.  I had a nice breakfast and watched sports center for the first time in weeks!  I then went to Chez Catherine in Westfield and had some amazing French cuisine.  From mussels to a Lobster crepe....AMAZING!  From there my little cousin and I went to the big apple! the NYC to see my favorite cousin! We went to go eat at Osteria Cotta and had some amazing Italian small plates! From Risotto balls to Proscuitto De Parma and Buratta, unreal meal!  Getting ready for bed, and Im supper excited and nervous for tomorrow! Wish me luck everyone!

Cho

Leaving for NYC

Today was a tough morning.  I haven't had to say goodbye to Jen in almost 2 years!  This is the first time in a while I will be traveling without her.  TOUGH morning.  I got to watch the sun rise just as I got through security and it looks like it is going to be another beautiful day in Colorado!  I fly to Dallas first and then off to Newark.  Maybe I'll get some BBQ!  I am starting to get really excited, and I know that my excitement is only going to grow over the next few days.

I think my cousin is taking me to Bar Boulud tomorrow night for dinner! I'm really looking forward to that!  I'm getting ready to board so I will post later!

Cho!