The Interview

Oh crap I got a phone call back to attend an interview. Little did I know the position was apprentice chef to the governor of Queensland.  I sure noticed when I was dropped off at the security building just past the massive ornate white gates. Ok a little more nervous now. An interview for a job with the governor is like being in a police line up(I think) you keep running the thoughts through your head about what they will find with security checks ready to say I didn’t do it.
The formal interview went well though and I was invited with the head chef to have a tour.  Wow people live like this  noooooo I though it was just on tv. What an eye opener, opulence like I had never seen and that was just the staff only areas, I was not cleared to see private rooms.  The head chef though was to me a food god in clean pressed whites with an aura that was immediately humbling. I got the job.  Why, not because of the interview but my reaction to the centre piece sculptures and vegetable carvings that chef showed.”amazing I want to learn to make these”
Next – first day – meeting the staff

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Mmmmmmmm Duck

Last Night I decided to cook up some duck.  Now the duck I had in the freezer from an unfortunate incident with a fox just after easter.  I really wanted something warm, hearty, easy and super tasty.  So que the music and away.  After boneing out the Duck and leaving heaps of Meat(been year since I boned anything).  What do you do with Duck bones covered in meat, yes make stock yum yum.  Duck Bones, Star anise, onion carrot and pepper corns shoved into a pot with water and simmer for about that long.  The Duck meat trimmed up beauitifully into a nice dice, saute in my favorite Le Creuset Casserole pan until brown and remove.  Add onions, carrots both fine slices, Shiitake mushrooms sliced, garlic and some olive oil.  Once brown a spoon of flour over the top and mix in.  then strain stock and add slowly while mixing until a smooth soup consistency  ooooh! smells so good. add a swig of rice wine, star anise  Salt and pepper. return the duck and cover with the lid and place in hit over for 20minutes ish.  Now the smells in the house remind me of days cooking Duck Confit,  basically you render down duck fat, then slowly cook marinated duck thighs in the fat until starting to fall of the bone. One of the best ways to eat duck.  After 20 minutes I ripped it out of the oven added a cup of rice and 2 more cups of stock and back to the oven for 25minute.  I am telling you it was just perfect, warm, hearty, tasty, earthy and never enough.  Hope your not to hungry now.

Innovation

I have many idea’s every day,  most ideas not worth a second thought but a few are worth use.  After researching patents and copyright my decision is to just share.  there are many innovation share sites but I want mine to be plain old share.  So I will post my ideas, you are welcome to add, expand, comment or criticise.  Alternatively you can blog your own innovations.  If anyone or company would like to take an idea then I would request you consult with me as I may have the concept further fleshed out and can add more.