Pictorial
Food Pictures
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Experience
I have been wondering about something since last night, and that makes me reflect a lot on many things, to the point of making me somewhat unproductive today. I know that I am not chronologically young anymore, but I still feel like I am young deep down inside me, even though some morning my body reminds me that I am not still in my teens. I have been wondering all day if experience still counts for something in today’s society…
This thought was triggered by watching some cooking show on TV last night. There was not much of anything decent on TV and I was zapping through the channels trying to find something interesting to watch. I came across a cooking show that I had seen advertised on one of the Latin American cooking channels we get on cable, but never actually watched. It was a restaurant based reality show where some young chef, that showed his lack of experience in the way he was running the place and also the attitude of a spoiled kid, was confronted with running a busy restaurant short on staff. This attitude is not entirely related to age, as I know people much older than me that exhibit the same personality traits. What came next is what really floored me when this kid in his mid 20’s, who could not be out of cooking school that long, came on camera and boasted “When I was a young chef”. I could not help commenting to Normita that I probably have socks older than that kid, and how long could he have been cooking professionally to say something like that. If while in his mid 20’s he is considering himself an ‘Old Timer’ what will he consider himself to be in 20-30 years?
This led me to do some serious thinking about what my outlook on life was when I was that age. I clearly remember that, like most people that age, I thought that I knew better than most people my own age, and a lot of older people, but I also remember that I had, and still have a lot of respect for the opinion of people who had done something longer than I had and accumulated a lot of experience. It all comes down to one of my pet peeves of all time, my long-standing lamenting that the old apprentice system of yore is gone, and there is no way for people to learn a trade that takes years to master, as most people want results now without the need to learn it the old fashioned way. I have worked with my hands all of my life, and I know that many skills are beyond what I can do with the time I have to practice them. I also know that if you want to be good at something you have to have some talent, but the most important thing is practice, and practice, and practice, and some more practice.
Back to the cooking world where somebody used to apprentice for years before moving up in the kitchen hierarchy, we now have kids that goes for a few weeks to a few months in a famous kitchen, and move on to another one to improve their resumé, and that they want to be cooking stars a few short years after they get interested in the trade. This lead to what I saw yesterday on TV when a 25 year old ‘Old Timer’ has is own cooking show on TV, plainly shows that he cannot handle the job at hand, that of running a restaurant’s kitchen, and even worse does not even demonstrate good manual skill at the basic prep work for the dishes he demonstrates. The later is a trait that you see often nowadays on cooking show, and I assume that they do not teach basic techniques in cooking school anymore, or worse that they do, but most people do not bother learning and practicing them properly.
I guess that I am ranting again and boring you all, and that what was supposed to be a very short post is turning into a long one, but I firmly believe that experience and basic skills takes time to learn, and that there are no shortcuts to attain them both. I noticed the same trend in my professional life as a programmer, is that there are so many new things to learn that people are more interested in the technology itself, than in making thing actually do something very well, without the need of the latest technology.
A word of advise to anybody passing by here from an ‘Old Timer’ at many things including life, no matter what your goals are in life, no matter what subject you really feel deeply interested in, please take some time developing the basic skills to achieve your goals. It both takes time and a lot of practice, but when you finally grow up and are finally getting a bit of real life experience under your collar, you will learn to appreciate the fact that you actually KNOW a lot more about the subject at hand than a lot of your contemporaries, and one day you will also learn to be proud of that in itself. By the way, this also applies to people my age, as we are never too old to learn anything new, and experience, no matter how old you are to start with, takes a long time to accumulate. As they would say today, knowledge and experience rules!
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Lucito
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Short Introduction
I have been deeply involved with food since my childhood. I remember, when I was 4-5 years old, sitting in my grandmother’s kitchen while she was cooking, and helping her in making cookies and other treats. Our family was from a small village on the Laurentian Mountains north of Montreal, Quebec, and, as with any good French family, food was an important part of our lives. I lived in Montreal with my parents and every weekend we would take the trip “Up-North” to my grandparent’s house and stay with them. You could get in the house, via the kitchen, at any hour of the day or night, and there would be something cooking on the stove or in the oven, and some industrial quantities of freshly prepared food in the refrigerator. I remember, when I was in my late teens, stopping at their place in the middle of the night after the clubs closed, and there was always a freshly baked ham in the refrigerator or some thick stew or soup slowly simmering on the stove. We would dig-in without waking up anyone and fill ourselves with great food before going out again for more revelry.
After my early childhood in my grandmother’s kitchen, my interest for cooking became more formal. In my early teens my mother was taking cooking lessons from one of the best French chefs in Montreal, and when she was returning home I would pour over her lessons and prepare the newly-learned recipes with her. By the time I was at university I was taking regular night classes in various forms of cooking, including many years of traditional Chinese cooking. From then on cooking and later wine became my passions and I have been involved professionally as a food consultant and wine buyer since the mid-eighties as one of my many business endeavors.
I lived in Quebec through my early twenties until I graduated from university, I then moved to Northern Ontario where I worked in private practice. I was involved with 3 careers through the eighties, first as a dentist, second as a food and wine consultant, and third as a computer consultant. By the early nineties I abandoned the first career completely to dedicate myself primarily to the computer business. I have been involved with numerous IT startups since then, and also consulting on IT and the food/wine business. All of this while traveling the world for both pleasure and business.
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Lucito
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Taking Ourselves Too Seriously
I was just watching some cooking and wine shows on TV and noticed that some of us in the food and wine business definitely take ourselves too seriously. I have to confess that I have a tendency to do the same thing myself at times, but it seems that the older I get the less I take myself seriously. By nature, being somewhat shy, I normally cover up the shyness by turning into a pompous bastard in social situations. I’m trying to control it more and more as I do not like myself when I do that, but it is difficult at time when the audience tends to be on the pompous side too. When I have to talk about subjects that are close to my heart and that I totally enjoy, be it food, wine, technology, or something else, I try to be less on the pontification side and more on the entertaining and preaching about my love of the subject side, as long as I do not get carried away too much.
I noticed that the cooking and wine shows I like the best are the ones where the hosts really like their subjects and seem to be enjoying themselves while presenting it. Enthusiasm tends to be contagious and if the host is truly enjoying himself, then you feel it and like to share this enthusiasm for the subject at hand. At the other end of the spectrum, the hosts that take the superior approach and sound like they are talking about a very serious subject as if they were in church, should remember that it is only food, and only fermented grape juice in case of wine, and that they are all destined to be eaten and drunk in the end. You know that happens a while after that part, do you?
I normally dislike the type of shows filmed in front of audiences, as they often time rely on gimmicks from the host, and tend to get repetitive after a while. The same is true of hosts who heavily rely on gimmicks of all sorts, often for shock value or just to cover the fact that they have nothing new to add to the genre, except for the gimmick.
I was also wondering what is it with all of those shows where the host cooks on a rickety table in the middle of a field or at the edge of the sea, with wind blowing things away, and flies all over the place? Is there a reason why those shows are done like that, besides looking at the nice scenery? Most of the time the host looks so uncomfortable, and seems to miss his real kitchen a lot.
While I’m on a roll, I really appreciate shows by hosts who knows how to cook well, but I cannot believe that some of those supposedly professional chefs, at least from the publicity surrounding them, barely seem to know basic preparation techniques, or at times seem to not have enough coordination to prepare a sandwich without injuring themselves, or even worse are not using a sharp knife, one of my pet peeves… There nothing more laughable that seeing a cooking show host who does not seem to know how to hold a knife, and that cannot cut something that should cut very easily with a sharp knife. I tend to lose confidence quickly in those cases.
Another thing, what is it with the Napoleon complex? Napoleon is a French dessert that is composed of layers of cookies and filling pile up high on a plate. Now it seems, especially amongst younger chefs, that food requires height, and they pile up stuff, Napoleon style, on the plate until they have a shaky sculpture that reaches the roof of the restaurant. It might look mighty nice on the close-up shot at the end of the show, but has any of those “Chefs” tried to eat one of their creations? There is no way to eat one of these monstrosities without first disassembling it, and then eating the bits and pieces. That is if you are lucky that it can be transported to your table without collapsing into a singularity.
Yet another thing, when they prepare their pile-o-food that is sky high, why do they paint only about 1 tsp of that very complex beautiful sauce that they are so proud of, in the bottom of the plate where it is impossible to taste it? I know that I am of French extraction, and that my genes are programmed to love my sauces to excess, but can we get more than 1 tsp of sauce so that we can actually enjoy and taste them?
I am just rambling on now, so I will try to cut it short. First, to all the cooking show hosts out there, try to look like you are enjoying yourselves while preparing the food and that you really enjoy eating the food that you cook. Second, try to not be too repetitive and please do not rely only on gimmicks. Third and most important of all, stop taking yourselves too seriously as it is only food and wine, not a bloody cure to all that ails the world that you are talking about.
Great, now I go it off my chest…
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Lucito
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Where did all the taste go?
We just got up from the table after a late breakfast and something dawned on me. Where did the taste go in most commercial food products? Recently I bemoaned the lack of taste in high production commercial cheeses that tastes more of plastic than of milk products, but why is this happening with most mass-market food products? I know that according to modern corporate practices and the search for the holy bottom line, large corporations tend to homogenize their products and go for the least common denominator, but is there a universal ingredient called “Flavor” that is so expensive in the future market that most corporations shy away from using it in their products?
This morning we opened a new package of margarine, as well as new packages of “Spreadable” cream cheese and peanut butter. All were supposedly “New And Improved” and were definitely more “Spreadable’ than older formulations, but all were lacking taste. In the quest for “Spreadability” the core of the product flavor was forgotten. The margarine was bland and tasted of nothing, the cream cheese could have been bland thick cream as there was no hint of the slight sourness that is normally associated with the product, and you would have been confronted with a difficult task in trying to decide what was put in your mouth if you had tasted the peanut butter blind. The peanut taste was so light that you had to double the normal amount used to get any hint of it.
Maybe that’s what they are trying to make happen… All of those products were not “Light” versions of the regular brand, so that was not the problem. I looked into it a bit and found out that all the brands we had opened this morning were brands from the same mega-food conglomerate, so this might be a problem that is more specific to them, but I have noticed the trend in recent years in a variety of other brands. Has anybody out there found the same thing recently? Come on big food conglomerates; let’s put the taste back in your products…
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Lucito
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Language
From experience the only real solution is to practice and practice and practice with a native or very fluent speaker. I am a French Canadian from Québec, though now I think in English because that language has been my work language all of my adult life. It is also the language I use at home as my wife is Mexican and we met years ago when she did not know French and I did no know Spanish.
I am currently living in Mexico, but immersion is not sufficient to actually speak the language very fluently unless you are forced to speak it. After almost 13 years living here I am fluent enough for doing business negotiations in Spanish as I do not have much chance speaking it in that context. I understand everything and watch TV daily in Spanish, but since I never had any grammar classes I still have problems with the verbs as I tend to only speak in the present tense which get to be a pain. The main reason for this is that I work from home and communicate almost entirely in English, when we go out together I got in the habit years ago to let my wife handle most of the general conversations as I did not understand at all in those days, and most business I do locally is normally handled in English. I guess that it is sheer laziness on my part as when I am forced to be on my own for a few days the fluency increases tremendously as I am forced to use the language.
From past research that I did some years back while writing some English as a second language software for my wife to use in some English classes she was giving locally, I found the following:
- 1. Most word game software are very helpful to build vocabulary, but you eventually hit a wall after a while unless the games also teaches you how to build and structure phrases.
- 2. The quickest way to gain a working knowledge of a language is to use or take a conversation course where you are forced to use the language.
- 3. To reinforce your conversation skills you also need to study the grammar as without knowing the rules you cannot logically construct meaningful phrases.
How to make that fun is very different from person to person, and it all depends on the use of the language you will have. To start interaction course can be fun as they help you build vocabulary in a fun way, but they are not enough to really learn a language. Taking a conversation class after some preliminary vocabulary building is probably the most productive and would give you the most rewards as you can interact in the language very quickly. Then, if you want to deepen your knowledge you will need to learn the grammar as without that knowledge you cannot really use the language properly. Of course after learning the basics immersion especially while traveling can be the most fun as it can bring fantastic experiences.
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Lucito
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The Dining Experience
I was reading this morning about someone being asked about what was their best restaurant meal in a particular city. It got me thinking as I am not a regular restaurant fiend to start with, as most of the time the food is better at home than in most restaurants, and there is more to the dining experience than the actual food. I have the same problem answering the question ‘What Is My Favorite Food’, as it always depends on my mood at the moment I am asked, how hungry I am, the phase of the moon, and velocity of the wind, and other more esoteric factors.
I have eaten in revered restaurants where the cooking was so good that there is no hope in this lifetime that I will ever be able to attain this perfection in my kitchen, in overrated restaurants living only on their reputation and / or ‘Inness’ factor, in restaurants that serve solid-but-uninspired food, in fast-food joints, in food stalls on the street or in markets where I ended up with food poisoning, and in places that fit anywhere in or out of this spectrum. What makes the dining experience is not the food itself, though it is a major part of it, but it is a combination of food, service, atmosphere, and who you are sharing the meal with.
By nature I tend to stay away from the new ‘Trendy’ places as from past experiences they seem to rely on glitziness, gimmicks, and at times shock food to generate their often undeserved reputations. I know that it is difficult to differentiate yourself from the crowds, but spending millions in decor and nada in the kitchen does not make for a nice restaurant. Also the noise level in a lot of trendy places makes enjoying even the best food in the world very difficult. I also dislike the fact that most of the times you have to reserve a long time ahead to get in. Since most of the time I have no idea what I will be doing in the next hour, let alone in 3 months time, and if I will even be in the mood to go out for that type of food that night. I normally go the reservation route only when I am traveling out of town and I know I will be in need of a restaurant on such and such dates, thus reserving is a no-brainer at those times.
Back to the subject of the dining experience, I have noticed that to have an exceptional experience you need to first have well prepared and presented good food that is pleasant to eat. If for shock value the chef is into weird combinations of food, just for sake of being different, I tend to stay away from their place. The same is for experimental cooking, I am all for experimentation, but if you cannot find focus in a dish you should not serve it to paying clients until you finish playing with the ingredients. I have seen chefs bringing you small serving of dishes they are working on to get feedback, and I am all for that, but I would not build a menu with untried recipes, just as I would not serve untried recipes to guests at home. I have ranted already about dishes that are presented for the ‘Picture’ look, but that are difficult to eat and enjoy, so I will not go there today.
I also tend to stay away from the cult of the ‘Star Chef’. Some of their restaurants are stunning and serve sublime food, but a lot tend to lack in the personal touches. If they are at the head of a culinary empire, chances are that they are not the ones supervising the daily running of their restaurants, and whoever is doing a stellar job at it does not get the recognition they deserve, and normally stays in the background as not to take the stardom from the ‘Star Chef’. It is nice to think about your favorite TV Chef preparing your meal for you in the kitchen, but they are probably at some cocktail party, on the set of their TV show, or on another continent when your visit their restaurants. That does not mean that I have not had exceptional dining experiences in their restaurants…
Now that we have a nicely prepared meal on our plates, we now need good service. The staff should be attentive, and not overbearing. They also should know about the food and the chef’s philosophy. There is nothing more annoying than asking how a dish is prepared, or what an advertised ingredient in a recipe is is, and seeing the staff running to the kitchen to ask. If the menu specifies an ingredient it would be good idea to let the staff know what it is before letting them loose on the public. That is, as long as it does not go to the other extreme and they start pontificating about the type of salt they use, or refuse to bring you salt because the chef does not want you to ruin his dishes with it.
Where was I? A plate of nice food, attentive-but-not-overbearing staff… Next on the list is atmosphere. I tend to prefer a quiet relaxed atmosphere, to a frantic noisy one. That is in my nature, as I abhor noise and hyperactivity. If you have to shout to your dinner companions to get heard, it is does not make for a nice dining experience. I’m not really crazy about church-like atmospheres either, as they make you uncomfortable about having any conversation during the meal. I used to be more tolerant of this in the past, as before I met Normita, I used to travel the world on business alone, and dine in the best places by myself. I could concentrate more on the food, at the detriment of not sharing the experience in those days, but I would not go back to them. Your preference of atmosphere may vary, but you have to be comfortable to enjoy the meal.
Dining companions are important too. I find business meals, especially with new business acquaintances, to be normally strained, as you do not know the people, their tastes, and their ideas. It is a great way to get to know people, and it is one of my prime factors in doing business with anybody. I need to share a nice meal with them so that we can appreciate it together. I tend to stay away from doing business with people who do not share my love of food and wine, and the few times that I have not done so in the past, I paid for it dearly in the long run. Dining with loved ones and close friends is a rewarding experience, and it is one of the nicest things in life.
So, when faced with a question like ‘The Best Restaurant Meal You’ve Ever Had In…’ my answer might disappoint the Trendy Foodies, as the place would most likely not be the latest trendy place or the place to be seen by the proper Foodie crowd. It would likely be a place where I had great food and service, in a relaxed atmosphere, with the people I love. I tend to collect restaurant experiences in my mind as the whole experience, not just the badge of being at the right address. I have been in great restaurants on bad nights, some of my favorite places have also disappointed me at times, and I might have just made the wrong choice on the menu, so the right address is not always the best. The reverse is true and I have had exceptional meals in places where you would expect it the least. With all the ingredients that make a great dining experience put in the equation, the answer might be a big surprise even to you. It is just where you did enjoy yourself the most. What else is there?
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Lucito
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Fruit Cake
Fruit cake made with soaked unsweetened dried fruit. A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert. A traditional moist fruit cake made with brandy soaked dried fruit, and candied ginger. The best fruit cake recipe you’ll ever make. It turns cynics into converts. This fruit cake recipe yields two loaves cakes.
Ingredient
1/4 cup Dried Peaches
1/4 cup Dried Apricots
1/4 cup Dried Pears
1/4 cup Dried Dark Raisins
1/4 cup Dried Candied Ginger
1/4 cup Dried Dried Fig
1/4 cup Dried Cherry
3/4 cup Walnuts
1 cup Brandy
2 cup Flour
1 tbsp Baking Powder
1 tbsp Baking Soda
2 tbsp Nutmeg
2 tbsp Cinnamon
2 tbsp Ginger
3/4 cup Olive Extra Virgin Oil
2 Eggs
2 tbsp Vanilla Extract
2 tbsp Maple Syrup
2 tbsp Honey
2 Apple Sauce
6 Maraschino Cherry
Syringe 1 ml
Brandy
Preparation
- 1. Chopped Dried Fruits
- 2. In a bowl, stir together the fruits, walnuts, and brandy.
- 3. Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.
- 4. Aluminum foil two loaves cakes.
- 5. Preheat the oven to 300F.
- 6. In a bowl, whisk together the flour, baking soda, spice, baking powder. Set aside.
- 7. In a bowl, whisk together the olive extra virgin oil, vanilla extract, maple syrup, honey, apple sauce, eggs. Set aside.
- 8. Bowl olive and dried fruits, whisk together.
- 9. Bowl olive, dried fruits, and flour, whisk together.
- 10. Divide the batter evenly among the two baking pans.
- 11. Bake for 2 hours or until a toothpick inserted into the center comes out clean.
- 12. Let the cakes cool in the pan for 10 minutes.
- 13. Run a knife around the cake to release it from the edges.
- 14. Remove and place them on a cooling rack.
- 15. Aluminum foil two loaves cakes.
- 15. Generously syringe of the cakes with brandy.
- 16. Maraschino Cherry.
- 17. Aluminum foil for wrapping fruit cake.
- 18. Store the cakes for up to 8 weeks.
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Normita
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Strawberry
The garden strawberry is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates.
Strawberry And Cream
An easy, no-cook, yet delicious treat that comes with history and tradition. Strawberries and cream have long been served at Wimbledon since the first tournament in 1877 and since Monday is the start of this 2 week tennis event, and the history.
It is believed that it was King George V who first brought strawberries and cream to Wimbledon in the early 1900. Strawberries were the only fruit available at the time and apparently strawberries were very fashionable to eat at that time. Nothing says summer has arrived in England more than the Wimbledon tennis championship. It is the highlight of the British summer social calendar and anyone who’s anyone will be attending.
Strawberry And Cream
Ingredient
- 12 Strawberries
- 4 tbsp Cream
Preparation
- 1. 6 strawberries to each bowl
- 2. Pour over the cream
- 3. Serve
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
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Lucito
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Caesar Salad
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lime juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside.
The salad’s creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his restaurant Caesar’s, at the Hotel Caesar in Tijuana, Mexico, when a Fourth of July rush in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “By The Chef”. Cardini was living in San Diego, but he was also working in Tijuana, where he avoided the restrictions of Prohibition.
Caesar Salad Lucito
Ingredient
1/2 Iceberg Lettuce
1 Tomato
4 oz Shredded Turkey
4 tbsp Caesar Salad Dressing
3 tbsp Parmesan and Romano Cheese
Salt and Pepper
Preparation
1. Iceberg Lettuce
2. Diced Tomato
3. Turkey
4. Caesar Salad Dressing
5. Parmesan and Romano Cheese
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
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Lucito
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Hors d’Oeuvre
Hors d’Oeuvre in modern French table service and that of much of the is a dish served before the main course of a meal. Hors d’Oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.
Apéritif
An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino, amontillado or other styles of dry sherry.
Hors d’Oeuvre and Apéritif Lucito
Ingredient
4 tbs Peanuts
4 tbs Cashews
4 tbs Almonds
2 tbs Peanuts Chile
4 tbs Classic Hummus
2 Medium Glass Oak Leaf White Zinfandel
Preparation
1. Ingredients
2. Wine
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
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https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
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Lucito