Relaxation at the top

An interesting reflection

There is nothing like a great meal with that special someone.  This blog is not in anyway going to become a platform to critique meals, that I can guarantee.  However, my wife and I had a fantastic meal, complimented by fantastic service.  Prior to the arrival of all our children we would go out at least once a year to a nice restaurant.  It has been a good three years since we had the opportunity to enjoy an experience like this. 

Everest is located on the 40th floor of the Chicago Stock Exchange Building.  It has a long history of being one of the best.  When you arrive you are buzzed into the garage, met by a valet and proceed up a series of elevators.  This really starts to build the excitement for the meal that you are someone special going somewhere very special.

One of my former students, Molly, is the Assistant Pastry Chef at Everest.  For several months she had been inviting us to come down and finally we had the time, a great reason and the resources to do it.  We were anticipating dinner and Molly was anxiously awaiting us coming in.  In a previous post I mentioned the importance of balance.  That was the main purpose of this meal.  I have spent a considerable amount of time practicing the last few months, the plan was for a nice quiet night out alone enjoying each others company, and that was exactly what we did.  The meal was a marathon, we ate and drank for almost four hours, and the food kept coming and coming.  Here are some photos of what we were served.

The biggest amuse ever!  We knew it was going to be long night.

When you are in a French restaurant could you pass on Foie Gras and figs???

Butter, Gewurztraminer, Ginger and Lobster....Oh my!

 

Halibut and Fricassee of Tomatoes

I could have cut the veal with a plastic fork

Bring on the cheese

I was waiting for this one.  Concord grape gelee with a honey grape sorbet

Asian Pear

Plum Financier

Fromage Blanc Souffle

Kougelhopf

What a great night out!  I have to thank my wife for supporting me before, during and after everything that comes our way.  Molly thank you for putting in the long day and getting everything ready it was appreciated.  Chef Thierry, all I can say is WOW!  I think any chef out there would be humbled to see the quality of food they put out of such a small line.  They are a very talented crew.  While we were in the kitchen it was like watching a well rehearsed dance routine, adding colorful well flavored touches to every plate.  Thanks again!!!!

Stay tuned for the next post, going to talk a little about mystery baskets and pushing through the wall.

Balance

Chef Andy Chlebana
Courtesy of Beja @ Studio 7 Photography

I have been looking for a good way to follow up the start of the blog and really talk about what has recently happened and will be happening in the near future.  Recently came back from winning the National Showpiece Championship http://www.pastrylive.com/ in Atlanta, with my partner Nancy Carey.  In 9 days Stacey and I are competing in ACF 2 person mystery basket.  It has been busy and will be for a little while longer.  Working in a team for a competition is like many other ways we experience in everyday life.  Finding your own strengths and weaknesses with your partner, learning new skills and successfully completing your goals.  This does not always mean winning.  Sometimes it is the journey, not the destination.

Theobroma cacao "geastrum"
Courtesy of Beja @ Studio 7 Photography

That being said, busy is the name of the game.  With competition practice schedules and travel comes sacrifice.  Schedules need to be adjusted and sometimes things are missed, not just the important things but the little things.  The weeks leading up to the competition are the most hectic, we are still unpacking from Atlanta while planning for Indy.  I am looking forward to the weekend after we return, a nice dinner with my wife and a weekend at home.  Things will slow down a little, that is when the fun will start.

Chef Nancy Carey
Courtesy of Beja @ Studio 7 Photography

I know some of you are waiting for demonstrations and new recipes, they will be coming.  I will post pics and descriptions of what we prepare for the mystery basket including some of the new techniques we will use.  It is a work in progress, stay tuned it can only get better!

Here we go!

I have been thinking about doing this for a while.  An old friend helped me work on the name, I like to have a little fun with things and feel that the name of my blog will convey this.  I have worked in kitchens since I was sixteen.  After starting culinary school, I found my true calling to be Pastry.  The last five years I have spent teaching at Joliet Junior College, and it has been great.

The idea for this blog came about through my own continued learning.  Striving to improve whenever possible, and looking for the next good idea in the kitchen.  Of course, the blog will look at scratch items and new techniques, but there will be more to it then that.  Life is not just about food and pastry, there is much more going on around us. Sometimes we need to think about everything and take a step back, scratch  our head and look at the bigger picture.

I have been very fortunate to have a wonderful family who supports me and a great career that seems to constantly evolve and grow.  Much like the way I hope this blog evolves.