MICK JAGGER WAS RIGHT!

According to me, "It’s not good to peak too early". . . .and  Mick said, "You can't always get what you want.".  Yesterday was a peak, and today, well it was the other.  On the advice of Jonathan, my American friend from yesterday, I asked Frank, the head saucier, if I could work for him today.  He shrugged. (His back to you in the pic, but a good look at the kitchen)  I decided to hang in there, because that particular chef position is vital to any kitchen’s success, particularly a French kitchen. As he was making a huge pot of chicken stock, he said to me, “chicken, water, and garnish, NO CHICKEN JUICE!!!” Gotcha, I don’t cook with chicken juice either, but I do make stock. I smiled that smile of respect and didn’t speak. So it was peel and prep, prep and peel.  A young chef named Arthur worked with me, and although we had quite the language barrier, he was friendly and we got by.  Like Chef Adeline, he started at the age of 14.   Now, at the ripe old age of 18, he’s on his way in the world of French cuisine.  Arthur asked me about my chef experience and the first info out of my mouth was that I had been the chef in an “Italian” bistro.  I kid you not, he obviously felt sorry for me.  "Poor Sherry, she didn't work in a real restaurant." Young Arthur proceeded to tell me that the “French way” is the best way.  I didn’t go there.  As far as technique goes, he’s right, but personally, I like a lot of different cuisines.

Noticing the chefs at the next station peeling something that I had never seen, I inquired (in French), “What's that called in English?” Frank told me “I don’t speak English!”  I knew better.  I asked again, “Is it a turnip?”  Chef Frank just kept saying “salsify, salsify . . . it’s salsify!”  I’m not sure what that was about, but it’s okay.  Yesterday was the exception, today was the rule. The kitchen is generally a tough place. By the way, I would estimate the ratio of men to women in the Ritz kitchen at about 20-1.  Particularly in France, it’s a very chauvinistic biz.  Again, no problem, I’m making my own niche.  However, I must say, in defense of certain chefs, that I was a cast member for a culinary tv pilot where I worked for David Bull at the Driscoll Hotel, and I also interned for Robert Rhoades at Hudson’s on-the-Bend. Both of these highly trained, successful chefs are not only exceptionally talented, they were patient teachers and complete gentlemen.  I’ve met  only a few established female chefs, and the most unpleasant chefs I know ARE WOMEN.

Back to the food. According to a chef who heard all of that going on in the Ritz kitchen, salsify is often referred to as “the forgotten vegetable”. It looks like a long thin purple carrot, and then white when it's peeled.  I’m going to search for some in the U.S. and come up with a recipe.

Olivier, a nice (also very young) chef that I met yesterday, was slicing some huge cepes (porcini mushrooms) on a mandolin and placing them on a silpat baking sheet. (He reminded me of the main character in the movie "Ratatouille".)   When I asked him about the preparation, he was more than happy to explain.  He told me to use butter and “white eggs”.  He meant egg whites. In the French language, words don’t necessarily string together in the same order as they do in English.  I’m sure that I sound absolutely ridiculous when speaking my completely sad French, and the words are surely out of order.

I simply had to include a picture of the altogether charming server that gave me the "Hook 'em" sign.  Didn't see him today, but I think his name is Nicholas.

I stopped at “food heaven", picked up some bread and got a fix for my “sushi habit”. Time to start packing. Paris has been AMAZING, but I’m ready to go. I’m a Texan at heart, and a Pittsburgher in my soul.


Friday evening is dinner at Pierre and Veronique’s home. I am looking forward to it!

By the way, I just turned on the TV, and there’s a well-known French chef doing something that they told me NEVER to do in the Masters Program. Just goes to show that there’s usually more than one way!