Pursuit of Passion Cookbook

After several years spent compiling over 38 unique original concepts based on the various techniques and flavor profiles encountered along my culinary journey, I am preparing to take the  leap into publishing the Pursuit of Passion cookbook. I ask for those who are able to consider contributing and investing in the completion of this process to allow for the purchasing of ingredients, photography, editing and publishing of the final product. www.pursuitofpassion.net

The following is an extremely meaningful and important passage from what will become the finalized cookbook, followed by an example of the style of how the concepts will be written. Please enjoy and share this post with everyone in your social network. Thank you.

A Passage On Wellness

For all of my brothers and sisters in the industry, back and front of house…

“Suicidal Thoughts” ain’t just a Biggie Track

The restaurant industry has been known to attract elements from all walks of life, especially those who may be considered as part of the fringe elements of society. A decade or so ago, cooks and chefs were seen as pirate like figures working to the bone and living rock and roll lifestyles after hours. The kitchen environment became a sort of safe haven from the realities that haunted so many of them. In recent times, the culinary profession has been gaining quite a bit of legitimacy and respect in the view of the public. Parents are now boasting to friends about how their son or daughter is enrolling in one of the upper echelon of culinary schools in the same light as others would speak of Ivy League accomplishments. While the broadening of public appeal towards the culinary arts is highly beneficial for chefs and restaurants, the realities of the culinary profession seem to become increasingly distorted on a mass scale. Glamorous cooking competitions and television programs are fun and entertaining, but fail to unveil the dedication, sacrifice and hard work that go into advancement in the culinary industry.

 Straight out of culinary school with little prior experience in kitchens, cooks who want to work for the best chefs typically do so at or around a minimum wage salary. This means 70 – 80 hour work weeks under strenuous conditions with student loan payments making it difficult just to get by paycheck to paycheck for several years before advancing or choosing to learn from a different chef. This cycle of long, laborious hours under immense pressure to uphold the standards of that particular chef and restaurant can continue for at least a decade, before any real advancement in position or salary is possible. It is during this time that many cooks and members of the front of house—servers, back waiters, captains, etc…-- are most vulnerable to the detrimental temptations that come with the pressures to perform at an extraordinarily high level for excruciating hours, on such limited pay. Especially in a large city, where the access to alcohol and drugs is omnipresent, the development of harmful habits consumes many members of this eclectic industry. More recently, wide eyed culinary school grads who come from white collar upbringings and have never been exposed to such a plethora of stimuli tend to very easily become wrapped up in such extracurricular activities that would make their families cringe if they were aware. Being away from family and constantly missing out on different occasions and events pushes many members of the industry further into the grasp of various negative influences on their paths to success. In addition to the difficulties of missing out on family occasions and events, the daily stress of pushing oneself to measure up to the standards of such esteemed chefs takes a heavy psychological toll on self- esteem. While I experienced these hardships firsthand, I would wake up the next morning, blast my music on the subway ride to work and go in with the attitude of constantly improving. It was not always easy, hell, it was the most difficult time of my life, but I kept myself on the right path for one reason only: family. I knew that any harm I caused to myself would devastate my family. Even though they didn’t always agree with my decisions, I always responded to the tremendous love that they showed me. If it weren’t for my loving family I may not have been able to overcome the hardships I faced in the big city. That is why this project is so incredibly important to me. It represents much more than the concepts that follow, so much more than some vanity project for an ego boost. This project represents a victory in overcoming many of the obstacles that I and many in this industry face on a daily basis. I currently wake up early every single day to jog for five miles, take care to eat decently well and limit my alcohol intake. I can truly say that I have achieved a strong level of wellness that I could not have imagined without the love and support of my incredible family. That being said, I know firsthand that not everyone in this industry has the same love and support from family that kept me going. Therefore, I would be remiss to fail to acknowledge and speak out for all of my brothers and sisters in this incredible industry.

It is my hope that all members of the hospitality industry who feel like they do not have a solid support system can find solace and comfort in the words I am laying forth. If you are strong enough to receive a tongue lashing from a manager or chef and return to work the next day with the attitude of working harder to improve, than you are more than strong enough to overcome any obstacle thrown your way. If you are strong enough to withstand the heat of the stove, chill of the rigid and serene dining room atmosphere, then you are strong enough to beat addiction. We are an incredibly passionate and driven network of individuals who need to support each other towards the ultimate goal of achieving internal wellness in addition to properly balancing a successful work life. Obviously, some individuals may be in desperate need of professional help and should not be afraid to seek that help, but for those that fall into cyclical patterns of negative habits please read this passage and remember that you are strong! And even if you think that none of this applies to you, look out for your friends and colleagues in this industry because for some, you may be the only support they have.

Chefs and managers can also help by making small changes in the typical weekly routines. Instead of rewarding the cooks or wait staff with alcoholic beverages after a busy Saturday night service, bring in revitalizing sports drinks to rehydrate the team. This will refresh the crew and also replace alcohol as a positive reinforcement for a job well done. Encourage everyone to skip the late night bar scene by bringing in food late night or having a post service family meal after which the team is happy to head home and wake up feeling refreshed rather than hungover. Also, pay closer attention to more than just the performance of your crew. Have weekly one on one meetings with each and every one of your employees and make sure they are comfortable about being completely open with you. As managers, we know exactly what our hourly employees are going through and have no excuse to let members of our tight knit crews fall through the cracks. Be better to yourselves, better to your colleagues and strive to be well on your Pursuit of Passion!


“Rice over Lamb”

Rice over Lamb is a playful take on what became a staple meal for young cooks taking on the daily grind of New York City. As cooks and chefs typically finish their shift in the late hours of the night, finding quality dining options can be quite challenging. Fortunately, a fellow cook introduced me to the intoxicating phenomena of the Halal cart! Fans attached to the carts circulate the rich, intense aroma of rendered lamb fat, combined with a plethora of Middle Eastern spices and seasonings, from Aleppo to Za’atar. If the beautiful bright yellow Turmeric- flavored Jasmine rice, along with the sizzling sound of lamb being chopped on the grill, isn’t enough to put you into sensory overload, just slather on a touch of the harissa- based hot sauce, copious amounts of the cherished “white sauce” – a mayonnaise based tzatziki sauce- which counteracts the richness with a healthy dose of acidity, and embrace the welcoming sense of euphoria to follow. Scooping up the delicious meat with some pita, which is sautéed in the white sauce, along with a slice of fresh tomato and some crisp lettuce is the perfect bite after a long day in the kitchen- or even a long night of debauchery. Lamb over rice remains an important part of my New York City experience, and “Rice over Lamb” is my way of honoring the tradition through my personal culinary lens.

“Rice over Lamb” turns the traditional concept completely upside down, both literally and figuratively speaking! The star of the show in a proper Lamb over Rice is of course the lamb. Traditionally, the lamb is prepared shawarma style, carved fresh and hand chopped. A hearty dose of the secret spice blend is liberally applied, and toasted for added interest. In an effort to recreate the dish’s original appeal, without losing its charm, I use lamb necks and delicate lamb loins for this preparation. The necks contain a great deal of collagen- to add body to the finished sauce, as well as a ton of flavor from being worked a great deal through the lifespan of the animal. In keeping with tradition, a myriad of Middle Eastern spices including: cumin, coriander, curry powder, turmeric, etc.… liberally season the massive necks as they marinade for 24 hours. This treatment helps the initial breakdown of the tough meat prior to cooking. The necks are then submerged in olive oil, enhanced with thyme, garlic, rosemary, lemons, and lemon zest for an additional eight hours. Finally, the necks are seared golden brown on all sides, enhancing their flavor and are placed in a braising liquid, consisting of lamb jus- made with the roasted bones from the lamb loin rack- and red wine, all spiced with the complementary spices from the marinade. After six hours of braising, the result is meltingly tender, and incredibly flavorful. Once all of the meat and fat is separated from the bones, the rich braising liquid is then heated up to a simmer, reduced by half and a few sheets of bloomed gelatin are added and thoroughly blended. The enriched liquid is then mixed with the braised meat, spread out into a one inch thick layer, pressed and cooled to set into a solid block. Cutting one inch cubes of the meat creates a pristine package of perfectly portioned lamb. Carrots are a building block of flavor for both Eastern and Western cuisine, and are not ignored in this case. Elevating the dramatic presentation of the lamb neck, carrot juice is transformed into a beautiful gel that will gracefully envelop the lamb. When gently heated, the gel wraps tightly around the succulent meat creating incredible visual and flavor appeal.

Lamb loins are the most tender part of the animal, which maintain its flavor without being overwhelmingly gamey. The loins will be marinated, though for much less time than the tough necks, so as not to break down the delicate meat. Simply seasoned with the blend of Middle Eastern spices, the loins are to be bathed in olive oil enhanced with garlic, thyme and rosemary. The loins will bring a fresh meat element to the plate. Grilled with a slight char to add smokiness to the dish, the loins are sliced into medium rare portions to grace the center of the plate.

The rich lamb jus made from the rib bones of the loin rack becomes infused with the warm spices, mirepoix and reduced into a delicious glace that will sauce the loin, adding a great depth of meaty richness and flavor.

Lamb over Rice would not be complete without the inclusion of “white sauce”. In order to maintain the flavor profile of the sauce, especially its acidity, the base will use heavy cream along with caraway, cumin, cardamom, turmeric, lemon juice and white vinegar. To create a pleasant and light mouthfeel, the sauce will be aerated in an ISI canister and introduced as a rich foam to garnish the meat. This method prevents an overload of monotonous creamy richness from overwhelming the palate and disguising flavors, while still providing the plate with the sharp contrast sought after from white sauce.

The final sauce component of the plate goes hand in hand as partner in crime to the white sauce, its menacing evil twin: hot sauce. In place of this fiery elixir, I mix Tabasco and Siracha with honey to mellow out the intense flamethrower effect of the sauce. Also, as a way to deliver the sauce in a more pleasing manner, the base is blended with agar agar to create a fluid gel that will whimsically dot the plate.

The humble vegetable garnish in the dish are refreshingly necessary for this rich treat. Heirloom tomatoes are simply sliced and marinated in olive oil, thyme, garlic, and lemon juice. Cucumbers bring fresh acidity and brightness as they are shaved thin and briefly pickled. Zucchini is carved into parissienne spheres and confited in olive oil, with garlic and thyme.

The rice element of the dish involves a beautifully aromatic Turmeric scented Jasmine rice, which soaks up all of the sauces and moisture from the juicy lamb. As a way to add a flavorful and textural component to the dish, I employ a whimsical technique with sushi rice. Season the base and liquid heavily with turmeric, curry powder and cumin, cook until all of the starch is released, and dry the rice overnight. Once dried, the rice is then fried in hot oil, puffing up creating great textural and visual appeal to the plate. Place a sizeable rice cracker on top of the dish and “Rice over Lamb” becomes fully actualized.