Forager Jenna Rozelle, Podcast

My interview with professional Forager Jenna Rozelle @JennaRozelle recorded at Moxy restaurant @MoxyNH located in Portsmouth, NH courtesy of Chef Matt Louis @mlmoxy .

Jenna forages for many incredible chefs across the country and right here on the coast of New England. With foraging, local and sustainable food making its presence known in the industry I thought it would be fun to sit down and talk with someone who's doing something humans have done since the dawn of man, but are thankfully rediscovering. I'm personally happy Jenna and people like her are doing what they're doing for the industry....if only to keep me from getting eaten alive by mosquitoes.

Chefs interested in getting product lists Jenna can be reached via Twitter @JennaRozelle

http://k007.kiwi6.com/hotlink/3b253tz84d/jenna_rozelle_forager.mp3

Podcast With Chef Evan Hennessey and Chef Matt Louis

Pavlov talks to Chefs Evan Hennessey and Matt Louis   In Dover New Hampshire.
Chef Hennessey Is the Chef Owner of Stages One Washington in Dover NH.
Chef Louis is Chef Owner of Moxy in Portsmouth NH.
We talk about everything from one of them being a candy junkie, to one using curse words. OH NO!

Professional Cooks and Sacrifice

Sacrifice…” Sacrifice of one's personal interests or well-being for the sake of others…” Think about this the next time you’re in a restaurant on New Year’s Eve, Mother’s Day, Valentine’s Day, Thanksgiving, or hell even Arbor Day. I mean damn, those cooks and chefs would like to be out planting trees too! But they’re not; they’re forgoing being with their husbands, wives, children and loved ones to ensure you have a good time and great food.

  

In exchange for their sacrifice they have some of the highest incidences of alcoholism, divorce, drug abuse, suicides, stress related health problems and injuries in the working world. So with these problems so prevalent in cooking… why do they do it? Why would you give up so much time with friends and family to cook with such a band of social miscreants?

Must be the money right? How does a cook become rich and successful? Well that’s an easy one; he/she quits cooking and gets a job as a hedge fund manager. Sure there’s still a high incidence of stress, alcoholism and drug issues, but at least when you die you can be buried in a Ferrari and leave a billion dollars to your cat Fluffy McWhiskers. This is something a cook could never do. 

No folks it’s not about the money and it’s not about fame…it can’t be. It has to be something deeper and more personal. Becoming a cook for the money would be akin to becoming a convict for the excellent health benefits.

Some folks say it’s because cooks don’t fit in anywhere else in the working world and it gives them a sense of anonymity while at the same time the opportunity to belong, a sense of being or purpose. I think this might hold true for a couple of percentage points of the industry as a whole but not nearly as many as some would have you believe. Cooks by their very nature are gregarious types and fiercely competitive so in theory they could fit in just about anywhere in the work field…although I wouldn’t suggest you hire them to take inventory of your liquor cabinet.

Passion? Because what’s not to love?! I mean who wouldn’t want the chance to work in front of a wall of flame on the grill station, with the instant read in your chef’s coat telling you it’s 125 degrees and your face is telling you it’s more like 200! Yes without a doubt there is passion involved but probably not to the extent you’d think. You obviously have to like what you do or you wouldn’t do it, otherwise we’d all be floating around in a pool sipping daiquiris. Sadly this floating and sipping thing doesn't pay very well and besides, the straws and umbrellas can ruin a pool filter.

The long and short of it is there is a combination of things deep down in a cooks very being that makes them do what they do. There are intangibles that can’t really be quantified as well as some things that can. I posed the question to highly acclaimed and respected Saint Louis, Missouri Chef Josh Galliano…

“Why do you do it?” His response was brilliant… “I love it, but why do I love it is a better question. I grew up with so many creative people around me. They played guitars, or painted... I didn't really feel like I had anything. Cooking is that creative outlet for me and it is even better than all those others... First, I get paid, and I'm not sure if they will get paid to paint or sculpt...  Second, instant gratification. I cannot tell you how huge that is… it's instant because you get feedback from the person eating it. Third, I have an instant rewrite if I don't think the product is good enough. I didn't waste the clay or the canvas. I wipe the plate clean and I start over.”

I asked Chef Galliano why he thought other people cooked, what with all the personal, emotional and physical sacrifice involved… why are people doing this? “I never believe the guys who say they can't do anything else. Or that they are just there for a paycheck. You can clock in and space out somewhere else for a lot less stress. It's always something more with cooking, that you are master & commander of a ship. You can be better than your "place" in the world…you get to be better… because you know how to cook that food to get the most out of it and they don't.”

So next time you're in a restaurant on Valentine’s Day and you’re playing kissy face with your soul mate or date du jour over filet mignon and lobster tails… think about that person in the kitchen helping make your dreams of getting lucky a reality. They don’t do it for the fame or the fortune, but they don’t mind a thank you once in a while either. Send a personal thank you through your server to those cooks…or better yet… tell your friends and your social media outlets how much you enjoyed their food.

In closing I asked Chef Galliano if he’d like to add something I overlooked he said… “How many chefs out there need counseling? Probably all.” HAHAHA…eh…thank you Chef… and… I’ll be over here in the corner until you’re done frenching that rack of lamb…Valium anyone?!

Yelp?...Nope!

I ate at a sandwich shop in Parsippany, NJ that I liked so much I decided to write about it. I was asking the owner a few questions and afterwards told him I would be writing a piece about his establishment. He said, “hey that’s great… you mean on yelp?!” I asked if he liked yelp, and he said it sometimes brings additional business so it’s pretty good. Here’s what I think…

If Yelp was water, I wouldn't throw it on a burning puppy! I'm not wading through a bunch of whiny asses with smart phones trying to figure out what medications were missed the day Buffy69 gave 2 stars to the Hot Fried Chicken Joint I was thinking of going to in Nashville, TN. Come to find out at the end of her tirade she wasn’t given enough wet naps, and thus the rating! Buffy, take a valium wrap it in a wet nap and stick it up your….oh never mind. The dining public is by and large… a sheepish bunch of nitwits at best when it comes to food. A passive aggressive lot of sniveling touch holes who I wouldn't trust with a pack of matches much less a Yelp account and two thumbs!  

Once these hapless diners get a Yelp account, all hell breaks loose! Yelp is a collection of self-important self-obsessed ego maniacal pinheads….with few exceptions. I once had the Yelp app thinking it would be handy to have and use when I went to new and different cities. I would try it here and there but noticed recurring themes…“I’ve decided to upgrade them from 2 to 3 stars as they fixed the ice machine this week.” Or “The salsa seemed a bit less chunky than usual and as a result I’m going to give 3 instead of 4 stars.”  Um, Yelpers…shut your Yaps!

When you think about it, Yelp is flawed from the very beginning .They take a group of people who watch a show like Hell’s Kitchen or Top Chef for three or four episodes a year and call themselves “Foodies.” They do this despite the fact they think a Five Guy’s Burger is gourmet (I like Five Guy’s…but what it isn’t is gourmet…whatever the hell gourmet means) and Arby’s makes a damn fine deli sandwich. They think adding Oscar Mayer bacon to Kraft Mac-n-Cheese puts them on the cutting edge of haute cuisine and fine dining. They take overused critiques from such people as Gail Simmons or Padma (can’t stand either and find myself using hand sanitizer after seeing them) and try to make parallels between a taco plate and whatever over tortured dish was presented to the judges on Top Chef…Square peg, round hole.

I would have to imagine a full eighty-five to ninety-five percent of these people don’t have any formal culinary education and only a handful of them have eaten two or three times at one, two and three Michelin star restaurants…Voila an Arrogant Foodie A-Hole is born. (Although adding arrogant and A-Hole to foodie is I suppose… redundant) Eating and understanding good food from bad food takes practice, just like cooking and plating good food takes practice. *BLANK STARES* Oh sweet Jesus on a skateboard people ...follow along here…

I know you know what tastes good…but so do the people at Burger King, it’s how they make billions of dollars a year…. But what is good food? Here I’ll give you an example and you tell me which is better:

First up a burger joint called Al’s that grinds an 80/20 mix of beef chuck, hand forms the patty and seasons with salt and pepper just before grilling. It’s served on a toasted fresh brioche bun with a slice of American Cheese lettuce tomato and thinly sliced onions add condiments yourself and served with hand cut fries that were well rinsed blanched in 260 degree peanut oil then drained and cooked a second time in 370 degree peanut oil until golden.

Meal number two is at “Forty on Main” where you will be eating vanilla infused sous vide foie gras that was then poached in a bottle of 1954 chateau lafite. This is served alongside Scallops that were seared to the perfect internal temperature of 185 degrees and topped with an Asian pear and lemon grass foam. For your side you will have Mashed Potatoes that were made with double cream, Normandy butter, grey sea salt from France and a nice healthy drizzle of white truffle oil…

Now, which plate of food is better? At this point if my Chef friends haven’t vomited they are most definitely cringing. And I’m sure a good deal of you have already figured out which is the better plate of food. But you can see where someone with little food knowledge and even less training would be completely enamored with plate number two. It has all the correct buzz words of foie gras, scallops, chateau lafite, France, etc… unfortunately if the taste and technique aren’t there you might as well be eating a shit sandwich on white bread. Give that shit sandwich to a Yelper and they’re likely to bitch because it should have been served on toasted "multigrain" bread!

So Pav….Who are we supposed to ask where to find good food? Well first of all you need to be specific. What is it you want to eat? Don’t just say…something inexpensive. Or, I’m not sure…this will lead to the aforementioned shit sandwich or worse…McDonald’s. Me, I pretty much know what I want to eat in my own area and think about the next meal I want before eating the meal I’m preparing or went out for. That goes something like this…Can’t wait until the tacos get here, which reminds me of that tapas place I haven’t been to in a while…maybe for dinner?

But then again food is pretty important to me. My boss is the polar opposite and food never occurs to him until he is driving by a Taco Bell and realizes it’s 2:30 and he hasn’t eaten. This drives me batshit crazy. Don't be "That Guy/Gal". I can at the very least narrow it down to salad/sandwich, something more substantial or full on dinner and maybe even a cuisine (Thai, Mexican, American Regional etc…). This shouldn’t be hard as you’ve been going to the fridge and peering in making these decisions your whole life and you haven’t starved to death yet.

Ok so now you know what you want to eat who do you ask?! Well I’ll tell you I’ve struggled with this one for a while, but I think I’ve got it figured out. I was talking to an excellent Chef and friend Joshua Galliano in St Louis the other day while thinking this through and I asked him. If I asked you and four other local chefs to give me your top five sandwich shops in town…do you think the lists would be similar?!

“Well, I ‘m sure they wouldn’t be in the same order because Griffiths and Nashan's tastes are different.” (Two other excellent Chefs in St. Louis) I said to him well sure and they might all have a different shop or two on them, but there would be two or three consistent shops showing up on the lists correct?! “Well yeah, I guess that’s fair to say.” If I gave a specific cuisine you think it’d be the same? “Yeah…probably…but it’s not really fair, because St. Louis isn’t a very big town.”

You know what people…neither are ninety percent of the places you’re going to visit or go through. Greater St. Louis has a population of nearly three million people and is the 18^th largest metro areas in the country so unless you’re going to NY, LA, Chicago, Dallas or DC… it’s safe to think most places you go to will be the same size or smaller.  So if you have as little as a day or two notice you have more than enough time to research where or what you want to eat.

First…get yourself a Twitter account. “But I've got Facebook Pav!” Yeah well, good for you…Go friend somebody who cares. Twitter is best for restaurant recommendations and nearly everything else for that matter. With about five minutes of research you can come up with the names of at least a dozen cooks who are doing interesting food.  I do this by checking out the local Food magazine for the city I’m going to (you can google that and they all have twitter accounts). Chances are they are "following" the best cooks/Restaurants in town. Out of those dozen cooks you’re bound to get a response from at least a handful if you ask them what it is you want to eat.

Ask a cook…No I didn’t say chef I said cook. “What does Pav have against Chef’s?!” Nothing…Chefs are first and foremost …Cooks. Not all cooks are chefs but every chef is a cook. Chef is a title of respect when introducing them or something you say “yes” in front of when you’re getting your ass reamed for letting your station get dirty or letting the meat overcook. Ask the people who are making food every day where they like to eat and if they are worth a damn, they will tell you.

But unless you want to hear “My place” as a response, ask them about food they’re not doing …ask a cook doing Mexican food… Where can I get good Thai? or “besides your place, who does the best corn nuts in East Buddha, KS? The caveat to this is asking the right cooks, experienced cooks, cooks who have earned their chops and made their bones. DO NOT ask the 17 year old snot nosed kid working fry station at Western Sizzlin. If you ask him what he likes to eat you may find yourself eating nachos and a Slurpee from the local seven-eleven.  The other downside to this is you’ll probably be eating it in the parking lot alongside a bunch of Yelpers declaring the nacho sauce from the can… “A Big Success… 4 Stars”