Voice of the Restaurant Industry
Just got blown up by my best friend and a true culinary visionary, Greg Barnhill, Executive Chef at The Charles Court at The Broadmoor Resort in Colorado Springs. Over the last three days we've been going back and forth about Sous Vide cooking and he schooled me but good. It started easily enough, 'What are the three most used pieces of equipment in your kitchen?' It's a simple question that draws a lot of heat because in three small words it illustrates, and illuminates a lot. In less than a paragraph, if one reads between the lines well enough, one can get an incredibly detailed look at what's going on in a kitchen 1500 miles away. 'The Dehydrator, The Circulator & my CryoVac. Once a procedure that was frowned upon as 'shock cooking' and lacking in the
finer points of finishing Sous Vide has become one of the preferred cooking methods and if this can apply to one of the most adventurous kitchens in this country then it'll apply to just about anyone,anywhere.
I'll be posting a link to a basic dissertation about this process, or more appropriately processes that'll give you the leg up on the competition and a complete thread of our conversation - properly redacted to protect the guilty.
Back in the day we would send experiments/specials/eat that type of dishes to each other in cabs, pizza delivery trucks or anything that would get it there in one piece. It was our way of keeping our 'saws sharpened' in a good natured, competitive way but the reality is if there's not someone in your life who challenges you, your perceptions, your skill set AND does it in a loving but in-your-face-way that precludes any denial of the
opportunity to learn and grow, well hell - you gotta go get you one.
Or several; everyone needs a coach AND a Master Mind Group made up of friends, co workers or professionals who you look up to and who put you back on your heels with their experience, insight and skill.
I read a great quote today. "Your growth is directly linked to how willing you are to have uncomfortable conversations" and a Master Mind Group is a great way to have uncomfortable conversations in a way
that's constructive and actionable because everyone understands that their participation is for everyone's higher good and holding back or fluffing only keeps everyone, and in this case me, small.
My friend Darren Jacklin has perfected the Master Mind concept to his credit, and his bank book, guided by a moral sense that keeps him pointed Due North towards his goal of helping a million, that's 1,000,000, people have the life that they dream of - all by the time
he's 45. You can find him at www.darrenjacklin.com
It can be a life long commitment to excellence by the participants; it's essential for growth that means something and leads somewhere as long as the basic covenant of mutual honesty, integrity and understanding is honored.
I'd rather come to this life as a novice, with the slack jawed awe that comes naturally to a rube in the big city than the smug complacency that comes from an expert who thinks that he's been there done that, yawn.
There's still so much to learn joyfully, laughingly and Greg, Clive, Christopher, Darren and others all support me in ways they'll never know and I'll spend the rest of my life looking for the appropriate words to express my gratitude for the gift they are to me.
If you turn up your nose and turn your back on something this powerful, don't be surprised if your competition beats you to it - the smart ones are always looking for a good tool to beat the pants off you - go now, seek, read, understand and apply