Back in Chicago

Well my Miami experience was interesting. Worked at some good restaurants, met some cool people. Worked my ass off!! Now I'm back in the Windy City; I've the been Sous Chef at one of the most infamous gay bars in Chicago, travelled the United States cooking for Erik Buell Racing. All and all  Chicago is just the way I left it; speaking of leaving I decided that its time to find a new city to take my talents to, New York (the big Apple) is still calling me after these years, Atlanta is always a favorite (the women), San Francisco blew me away (just too expensive), Nashville ( cheaper cost of living). Too many choices!!

I just started a new restaurant last week near my home in Chicago. It's called Branch 27, cuisine is American bistro. Chef Kathrine August is interesting she has some cool things going on, but weird ways of achieving her goal, she's definitely not an Andrea Randazzo. Until I figure what my next stop is going to be, I'll hang out with her. So here's a few pictures of a couple things I've done so far.

Happy New Year foodies

Its been awhile since I last posted anything, I got my macbook stolen during the summer. Needless to say; let's get back to work. I hope everyone enjoy their holiday. Holidays are about eating and good company of family and friends. Which brings to mind my favorite dish to bring to a holiday get together, I like to call it; Bdiddy's Mac N' Cheese. Since I believe that cooking with the kids is an easy way to hear what's on their little minds, this dish will also keep them busy.

My favorite thing about this dish its great for any type of get together, Christmas dinner, thanksgiving, barbecues.

The list
1# of cheddar and Monterrey Jack Cheese blocks or get the already shredded packets
1 box of Farfalle pasta
1 slab of bacon, if you want a more fancy dish any cured aged meat like prosciutto
Salt/pepper
1 qt of heavy cream
1/2 # of butter
Green onions

The operation
Get a small stock pot boiling to cook the pasta, once the water becomes a raging boil add your pasta. Cook the pasta for about 15 mins, or till al denta.
Cut your bacon on a bias until you have small strips, once the bacon is cut, cook off the bacon in frying pan, until fat has render. After the bacon is cooked place on a paper towel to drain the fat. (Please try your best not to snack on the bacon bits)
Cut your green onions
Take a saucepot start heating your heavy cream and butter, you want to reduce the cream about half way about 5mins (Don't let the cream burn, give a stir once and awhile).

Now you all the prep work done. HELL YEA!!!!!! Now its time to start putting the dish together.

Take some butter rub around a baking pan to prevent sticking, here's where the kids come in.
Have the little one or ones start taking the pasta, making a nice layer of pasta on the bottom of the pan, then some can add the cheese, the next can add the bacon bits, season.
Continue the layering building process until all ingredients are gone, season each layer. (Make to keep the order going, Pasta,cheese, bacon, seasoning)

Preheat oven @ 375
After you have finished laying everything; add the green onions on top, finish with the cream.

Place pan in oven bake off for about 15-20mins.

1 week and counting

So The Water Club has been opened one week and were not slammed as we would like to be, but that gives us time to work and try new systems to improve speed and dishes. The team is coming together, every shift has found their line leader. I'm just chilling and I don't have any intention of really be a leader, I'm trying to focus on getting this TV career off the ground.

The servers aren't getting any better and food runners are even worst. One guy drops three dishes!! Chef Frank and Andrea added a couple new dishes, the rigatoni dish comes from my station. Its a really simple dish cream, tomato sauce, pasta, and basil. Quick pick up which is really good!!
I had my worst service on Saturday, now I'm not on the Saturday night schedule this week. Hopefully I can get my spot back soon, the day guy doesn't really want to work nights, I still have my Friday night, I better pray that were busy so I can get my premier spot back. Its like in sports when the coach has to make adjustments that benefit the team.

But enough about work, let's talk food. Its summer time; so the grills will be out!

My favorite dish, is a MEXICAN CORN SALAD.

1. Its easy to make

2. You get the kids involved

Mexican Corn Salad

Shopping List

6-8 ears of Corn (Husk on)

mayo

cheyenne pepper

scallions (green onions)

Parmesan Cheese

Salt /Pepper

Getting it cracking;

First grill off the ears of corn, leaving the husk on. Once the corn gets a nice grilled color, pull off then let cool before you shuck the husk, (Kids job) LOL.

Next cut the scallions on an angle, once the corn husk has been removed, place the base of the corn. Cut the corn in a downward direction, until the kennels are off the cob.

Once the corn is cut, you can start adding the other ingredients. Allowing the kids to add the mayo, using a measuring cup you'll only need about half a cup.

add your parmesan cheese, and cheyenne pepper to taste. once everything has been added to the bowl, have the kiddies mix everything with a rubber spatular.

You also add black beans and lemon and lime zest for a more of an adult taste. Well enjoy your summer and more recipes to come. HOLLA!!

OMG!!!!!!

I can't sleep at night so I spend my time on the Internet checking out all things culinary and social. Tonight I was checking out bravo's site the network that has the Top Chef. I guess who I find is a contestant on the upcoming Summer season. A woman I have been working with side by side for the last couple days. My new Chef, Chef Andrea Curto Randazzo. My face hits the floor, how cool is that??

The water club opened, we haven't been busy like slammed yet, but its coming. Fact any contestant on Top Chef restaurant usually picks in business, hints why they probably choose to open during the Miami's slow season. Luckily we'll be ready in the kitchen, food has been coming out right and most of us have established a rhythm to their station, have a decent prep crew lead by the wonder boy Christan. Christian is still in culinary school, but is running circles around everyone back, with his products knowledge and hard work. Christian has the walk-ins organized and clean. We can find anything that we need on the fly there.

The Sous Chef Richard and Jason are pretty interesting and cool, as long were getting the food out right they don't complain about anything. We have another Sous Chef, that isn't as talented or trained as the others, he's a turn and burn guy. Meaning he has worked in like Cheesecake factory type restaurant, so he's missing some basics, all he does is yell Come on!!! to everyone. He's having a hard time earning the respect of the staff mainly the hot line guys, I will give him the benefit of doubt and say maybe he has something to show us, but only time will tell!

The water Club

Hi everyone I don't know what happen to my last blog, so I created a new one. So last time I wrote I talked about many things, from Miami women, to Miami people, and mainly the Miami restaurant business. Well things haven't changed much in my Miami adventure beside I served tables at a restaurant called UVA 69 which means grapes in spanish, now I'm cooking at a new restaurant called The water club, this place is pretty fucking massive. The biggest kitchen I've ever worked in and two of Miami's top chef are at the helm. The restaurant has a boat dock, a pool, super large patio, cocktail girls wearing tight shorts and baby tees. In other words these will be an old guy haven. Were schedule to open this weekend Memorial Day weekend, which is also known as south beach's ghetto weekend.

Let's talk about the menu, really simple American rustic cuisine, we got pork chops, ceasar salad, lots of seafood dishes of course were in Miami right. Nothing too hard that's for sure, there is some talented guys working the line on my shift.

I have never seen non Disney employees wear name tags in the kitchen, the Chef passed out name tags and paper boy caps last night we almost died from laughter. Welcome to Disneyland!!! My Chef says!