Norwegian wood

So in Norway now, long story short, took a job offer here from a restaurant called Maaemo. The 1st restaurant to do all 100% Norwegian products.

Chef is really nice, town is nice(expensive as hell) but I start tommorrow with crossed fingers that my work vise will go through this time, I don’t know what to do if it doesn’t. I feel very much like a big let down fromthe last experience,

if this works out it will be a truly great experience for me. Copenhagen-13 michelin restaurants-nearby, traditional Nordic brewers, Mikkeller, Sweden, the list goes on and on.. few pics from the other night of observing service.

Holland

Well, di not get to stay in Holland after all. The chef sits me down, tells me I’m a good cook, tells me that 3 guys have quit in 3 weeks since I left, but I can'[t work only because of the goverment visa restrictions…shitty huh?

Well anyway, did a week at Oud Sluis, so alls well that ends well.

Goverment/technicalities

 

Well my original start date has been pushed back after a roller-coaster week. At first they were not going to let me work at Pure-C then they were, then they gave up…I will have grey hair before I’m 25. Anyway the end point..
Yesterday I got the call,I got the Job!!!!!!!!!!!!Im going!!!!!!…but In order to legally work in the Netherlands, I have to wait 5 weeks so the restaurant can “prove” they tried to hire a Dutch employee over me. So now I have 5 weeks.At first this was a bit dissapointing, but I get to do traveling/visiting. This actually is better than rushing there this weekend,throwing my things in a room and going to work. I was so crushed on Wednesday, Thursday, friday..It will take a bit to actually sink in. I goot keep saying it, I got it, I got it, its happening.
The weight of the next few years of learning from a chef and restaurant is hard to fathom. The other chefs who have trained under Sergio now rank among the best of the world. Every top young Flemish chef that trained under Sluis now makes headlines. I had the strangest feeling in Holland. Not only standing in front of Oud Sluis in person, after looking at pictures since I was in Culinary school, but I felt like I belonged. All the time work, sweat, tears, frust, everything comes to this pinnacle.The dream is material before my eyes now. Sluis, Sluis, Sluis, Like I said in the last post. It is my whole focus. I got it…but the nagging feeling underlying the ectasy and nervousness is…Can I do it?

The dream continues…

After a month of searching for a new job, sending dozens of emails, letters etc. The impossible happened…I got an answer…not just any answer either.From the #1 on my list,beyond that of Vendome. I got a response from Chef Sergio Herman’s restaurant Oud Sluis!!!!!!Holy Crap!!! THis is huge, unbelievable. I had an interview last week, I start at Pure-c, the more casual beachfront restaurant owned by chef Herman. Cooks begin here to get in to the system, mindset, attitude, flavor profile of Sergio. Sergio. I live,breathe, sleep, Oud Sluis, its ll I’ve been thinking about, concentrating on.Ican’t believe this is happening. A new town, Holland is absolutley gorgeous.

From a geeky cook aspect, Sergio is a almost self made chef, the restaurant is in the same inn founded by his grandparents, later a mussel shop by his father. Oud Sluis is the only restaurant on the planet with not only 3*** but 20/20 Gault Millau points. He had climbed a an unfathomable 30 places in the last 3 rankings of Pelligrino top 50 to be #19 in the world..some pics

Can I do this?

Cooking experiences

Well, I managed to do a few cool cooking stages in the year.Traveled to Koln and spent a week at chef Nils Henkel’s Schloss Lerbach restaurant. One of the top 5 in Germany, 3 Michelin stars, 19 Gault millau Points.This was my first experience in a 3 star kitchen.It was a beautiful experience. I saw techniques, products, and had a great learning time.It gave me a drive to work in a place like that I’ve never felt before

I’m back,la vie

Been way too long. A year passed as a student. Iworked at a bistro in Munich called Glockenbach Cafe, cool place chef was cool. I got a job in Osnabruck Germany, at la vie and have worked there past six months. Got fired in December because the ass hole doesnt want to work with Americans. Any case, I learned a shitload, technique, methods, speed. I can make oil into powder, I can turn a vegetable into a warm gelatin of itself, I can sous-vide. I can make a quenelle, I can make foams, crisps, brittles, crumbles. etc..It was a good run, but I was so down in January. Kicked my self in the ass the whole month. I have sent over 50 applications out, and wait now for an answer

..So that was the last six months in a nutshell. Got an Iphone 4g, sexy, some food pics,

Flemish Foodies

Been following this Website alot lately, the food that these guys are coming up with is really phenominal. I was really impressed by these dishes

I live near Andechs!

Arrival in Bayern

The finale of Saarbrucken