As of 6/2/12, this blog 'restaurant P.S.I.' got 10000 pageviews! I have no clue about blogging, but 10000 is surly a big number. Well, let's get realistic, there should be repeaters, so actually not 10000 people read this blog, but still.... I'd say thank you for all the readers and also decided to post something as an celebration. So here I want to repost what this blog is about and what my intention is.
The main reason why I blog this is 2 things.
1. keep the my culinary documents / records of my culinary journey towards opening my restaurant as a future references, where I worked and staged, each country profile of my journey a.k.a. CJWDT, my culinary thought, my inspirations and e.t.c.
2. inspire other chefs by the story of my passion, spirit & inspirations. I hope people feel my passion in cooking all over my post. But when I say 'sprit' in cooking, may sounds strange. But it's really important in my cooking and life itself, so I put it in my restaurant name. To me being a great chef is not just about having great skills, knowledge and creativities. I'd definitely add 'spirit' as well, it is essential as being true professionals, I believe. If I hire someone for my kitchen, I probably care the most!
So.. what's 'sprit' I mean? It's about mentality, professionalism, respect people/tools /ingredients, devotion/sacrifice/patience, work on time/organized/efficiently, work like solider, always better/faster/cleaner, communicate/take care of people working with, control the emotions, set the tones in the kitchen, no crying/bitching/bull shitting, no twitter/facebook/cell phone during work, don't be like little girl, don't work like shoe maker, no trying/do it right, mistake is forgiven/laziness is never forgiven, I do/you do/no one quit, no honey/no money/ just more work, less talk/more work, more pain/more gain, women lie/knives never lie, raising the standards/increasing the intensity, focus/details/push and many many more!! Say... make it simple, work like 'samurai'!! I have to become much better samurai myself.... still so immature!!!
About my inspiration, I composed my new dishes with 4 different approaches. It's called FCTV named after 'Flavor', 'Concept', 'Title' and 'Visuals'. For more details, please read my previous posts tagged 'my inspirations'. Hopefully I restart posting about my inspirations soon.... I have plenty to talk, but just be lazy to write!! I aslo wish my CJWDT posts will inspire other chefs and be useful references for fellow mind culinary vagabonds around the globe!! Together we dominate the world!!!
And a couple thought/rules in this blog.
1. no dining review! Since simply people is different. I can say 'that' restaurant is amazing or shit, but I keep it myself. As I always say no single dishes in this world is perfect for everyone. I believe we chefs should just cook what we believe, not for people, not for stars, not for money. That's the sprit..... Just like heavy metal artists I love!!
2. not like posting many recipes, may do a little, but not many. When people knows I worked in Alinea, people usually asking me what kinda techniques(recipes) I learned in Alinea. But what I learned in Alinea the most is not about molecular techniques. It's about approach how to create/ develop new dishes. Before and after working Alinea, my approach to create new dishes dramatically changed. When I post my dishes, I don't want to just post fancy picture & recipes. Each dishes should have stories to tell and I wanna talk about my 'inspiration' behind the dishes.
Like what is Flavor profiles based on, concepts & intentions, the titles why I decided, visual images/ideas and all others. It may sound strange, but I care about the dish 'title'!! I think I told about those on my previous inspiration post, but.... I think many chefs don't care about the title of dishes, actually many restaurants just list the ingredients on the menu without the dish title these days. But I want to put 'thought' into the title just as I care the visuals, tastes, textures and others.
It may sound strange, but it's like finding new metal bands! How I find new bands? I'll check out name of the band, visual of the band, title of albums/songs, their background(influence), the sound(flavor). It just remind me finding the restaurant where I want to eat! So(?) I care about the title of the dishes, don't wanna just put "crab, apple, curry, avocado"on the menu because it's just boring!! I rather put 'piggy ass" or "monkey donkey" on the menu and compose new dishes over those!! Unfortunately I don't post many dishes for now since I'm vagabonding than cooking(a bitter smile), but hopefully I could start posting again soon.... first find the kitchen!! / a bitter smile
.... Anyway it's getting long post... I'd say 'thank you' again for the readers who visit this blog!! I truly wish this blog will inspire you somehow!! I'm going to stage one restaurant next 3 days somewhere in the U.S. ... and do hope everything works out for me.... Hope to announce my new gig on my next post.... seek and destroy!!
