Believe it or not you might have an IMPOSTER in your Kitchen arsenal.
I have come across so many GLOBAL knives that have either the black dots on the handle fading or the logo is wearing off or the comments i get is that they don't stay Sharp of long, chances are you have been sold a fake GLOBAL knife.
If you think you have a fake be sure to take your knives back to your supplier and get the knives authenticated or ask for your money back.
I want people to be aware of this as the GLOBAL knife is one of my favourite knives to Sharpen and such a high standard product should not be replicated.
Please take a look at the GLOBAL knife website for more information.
We are very fortunate to be involved in a social media circle of friends that not only love the industry but want to use their experience and time to help others that don't ask for help but still need it. Our most recent event involved a woman who not only helped herself but has helped a lot of other people as well.
Kristy Cruise has had to battle MS that can not be treated in Australia by stem cell treatment, so she had to travel to Russia to seek this specific treatment required, and as you can imagine the out of pocket expenses were very high.
After Kristy came back from Russia with proof of the successful treatment she received, she endeavoured to make other people with the same disease aware of the help they could also get in Russia, and so on her return with proof of being cured she was able to be interviewed by 60 Minutes which you can imagine has opened up a lot of doors for other people with this horrible disease.
Below are a couple of links to the fundraising event for Kristy which we were able to raise nearly $10,000 which we are very proud of as this will help her out and hopefully others.
Also if anyone else you may know with this condition go to the link below other Facebook page for more information.
Moving Mountains to defeat MS
This is a very touchy topic at the moment because there are a
lot of food critics out there nowadays. In the past food critics and people who
wrote for food magazines were mostly qualified individuals who were trained
writers or communicators. Because of the growth of technology and the internet,
everyone can be an expert in the field of being a food critic even with little
knowledge of communication or food these days.
In the mid eighties and nineties food critics walked a thin line
as they knew about food, did a lot of homework and were employed by the
mainstream media, which were themselves operating under journalism best
practices and codes of ethics. Those food critics usually had a degree in
communication or food science, hence they knew how to communicate properly and
knew about food, conducting extensive research so that they could be
knowledgeable. Marco Pierre White mentioned in his book “The Devil in the
Kitchen” that “It was only after
Egon Ronay delivered a superb review of Harvey’s a couple of months after we
opened that the restaurant became a massive success.” So, we do need food
critics and food bloggers and can benefit from their input. But before the
article was printed Ronay called White to tell him and asked him some questions
so he could give a response prior to publishing. This is not done in these
times. Raymond Blanc said the same about Egon
The fact I am trying to make here is that he did his research
and also gave an opportunity for the chef to reply first. Egon Ronay first
worked in the business as a restaurant manager so he knew how passionate chefs
are about their food. Anyone who has worked in the food industry and I mean
directly in a stand alone restaurant or hotel restaurant, knows that chefs are
passionate about food and only respect those that know about food also. So when
one criticizes his/her work it needs to be balanced and not done like Fox
There are times when we as chefs feel that critics could not
last one month in a kitchen! Because yes they may know how to cook at home but
can they cook in a pressured environment? Can they cook 30 steaks in 40 minutes
at different temperatures while listening to the chef calling the orders and
remembering each order and getting it correctly? The job of a chef is very
demanding, with a lot of pressure. We may take four hours to prep the
ingredients before the restaurant opens and all that prep comes down to one meal
that is gobbled up in roughly 90 minutes. The critic can demoralize the chef and
his staff in those 90 minutes.
We take our passion seriously. It’s like what Macro Pierre White
wrote in his book “White Heat”…“If I came to your house for dinner, criticized all your
furniture and your wife’s haircut and said all your opinions were stupid, how
would you feel?”
Food critics and bloggers alike don’t like it when people
criticize their writing skills and when that happens, they feel attacked and
offended. Please be aware of how the shoe fits one the other foot and try to be
open-minded like the critics in the past.
So I say this to food critics and bloggers (and I am a blogger
myself) – do you have what it takes to work 12 to 15 hours a day everyday on
your feet in a room that is 35 to 50 degrees? Or let me put it this way – try to
write your articles in a room with no air conditioning in the middle of the
desert summer and see how difficult it is.
Please don’t get me wrong we need food critics and bloggers
in the industry to help to sell our business. Egon Ronay’s guide (when he
was with us) did not have any advertising from restaurants or companies that
were in the industry. The ads that were in the guide were from companies that
had nothing to do with the food industry.
Mario Batali in one of his articles on Eater mentions why he is
wary of bloggers:
“I do not really HATE anything or anybody, it takes too much
energy to hate, and I would rather dog someone/thing sotto voce to the large
audience than spend a lot of time hating them/it. But blogs live by different
rules. Many of the anonymous authors who vent on blogs rant their snarky
vituperative from behind the smoky curtain of the web. This allows them a
peculiar and nasty vocabulary that seems to be taken as truth by virtue of the
fact that it has been printed somewhere. Unfortunately, this also allows
untruths, lies and malicious and personally driven dreck to be quoted as
In ending I say chefs are human beings also. We can be very hard
but how would you like it if you went out on your anniversary night and the food
was not good? It would ruin the entire night. That is why we take our jobs so
seriously. So when you criticize a restaurant do so knowing that you may put
certain amount of people out of a job. When we chefs go out to eat we are the
ideal customers. We eat the meal and go home and don’t complain. 99.9% of the
time we never make a fuss. The difference between the average customer and us is
that our expectations are realistic.
The moral of the story- blog responsibly.
On Friday night the 9th of August i had the pleasure of joining a group of Seafood professionals in their fields at Brisbanes most awarded chefs hat restaurant "Esquires".
We wanted to get our heads together to discuss what our thoughts and views were on Seafood sustainability and what we could do as a group to help prolong our fish stocks, so it can be enjoyed by others in the future.
For starters we need big industry and our Government to fight the big fight and think twice before they decide to either build more Marinas or water frontage Estates as well as Dredging, handing out more trawler licences, waste chemicals being pumped into our waterways and so on, there is a lot they can do, but someone needs to make a stand.
A small example with a big impact is if we dig up our mangroves to build an Estate, Marina or something similar we disturb the ground which turns over the soils and makes the waterways not only within that area but further down the way more toxic which in turn will kill the marine life or push it far away so no-one can enjoy it's presence.
So you may ask what can we do? well for a start i believe if we can get more of our leading Chefs like Chef Ryan Squires of "Esquire" and Chef Braden White of the new "Hatch and Co" who are using sustainable seafood then our everyday Joe might just follow suit.This will then not only spread the usage of our seafood stocks around but will also diversify our tastes.
Now what i have spoken about here is just the tip of the iceberg, for more information i have added a couple of links which will help and guide you more.
We had a small article in the Sunday Mail trying to get everyone to be very aware about the importance of sharp gardening tools.
I was approached by a writer of the Sunday Mail to pose for quite a few shots and this was the final outcome, we didn't think it was going to be this big,very happy with it.
So please keep those Knives, Tools and Scissors sharp, it could save your life one day.
I had the pleasure of being invloved in another charity fundraising event last month.This time it was to raise funds for the MS foundation and what a great response we got to.
With the assitance again of Travis Grigg, Paul Chambers (booma foods), Neil of vj's seafood and other quality chefs we raised nearly $6000.00.
It was held at 98 Victoria Terrace Greenslopes thanks to Simone of "Mons groupfit" who kindly offered her place of business as a great location.We had food and beverage suppliers more than happy to supply goods to us free of charge which we used to supply a 12 course canape menu and to auction off to close out a great night which was had by all.
Take a look at the link below to see what you missed out on
On Febuary 8th 2013 I was invloved in a fundraising event to raise money for Young Care Australia which is organisation dedicated to helping young people get out of aged care and nursing homes. "We know that all young people deserve
This event was organise and put together by 3 key people
Travis Grigg AKA Chef Stix http://t.co/HZI06jzE
Paul Booma of Boomafoods
and MelanieTownsend of VanillaZulu
The event was put together through the social media network of "Twitter", where 2 guys got together after having an idea, and with the help of Melanie Townsend offering the services of her cooking school kitchen, this event took place and what a great night it was.
We had Chef Stix out in front strutting his culinary stuff with the assistance of Neil from Vj's seafood www.vjseafood.com.au
showing his skills with the filleting knife and even some very fine culinary attributes, there was Chris a classically trained chef bringing out a couple of historic dishes that I haven't done for about 20 years which was a real treat, and of course there was Melanie floating around helping out, guiding and being the hostess with the mostess while creating some great flavours and assisting the chefs up front.
Booma was the man promoting, documenting and just being a great socialising guru talking up the produce, the chefs, the venue and of course what to do next and hopefully get more people on board for the next one.
As for me I was of the understanding I was coming along for a good night of socialising, food tasting and networking but after about half an hour into the evnet I was thrown into the job of doing something quick, tasty and simple with scallops, and so there I was in my going out gear going crazy.This was the same for another very talented chef called Umar from @fishtalesAU, she was getting in there and doing some fantastic, fresh seafood dishes.Special mention to Tony Ngyuen from Inala Seafood https://t.co/S6vcM1UM , thanks for bringing in the live seafood and everything else.
Follow the link below for a video of the event and keep an eye out for the next event where you can get your hands dirty for a great cause.
I was the Chef de Cuisine of Sheraton Brisbane Hotel and Towers Carriages Restaurant and this was a press release shot for the new signature dish.
Another press release shot when i took over as Executive Chef of the Mercure and Ibis hotels Brisbane.
Im just going back into the kitchen after speaking with guests after another busy nights service.
These were my knives that i used in the kitchens for about 10- 15 years, you manage to collect more knives along the way chefs leaving them behind or you get them given to you as a gift.
Have you ever wanted to give to a great cause, now here’s your chance!
For every knife, scissor or blade sharpened A WickeEdgeSharpening is going to donate $1.00 for every knife and scissor up to 10 inches long, $2.00 for every knife over 10 inches and gardening tool from now until the end of December.
All money raised will go towards Marc Sauvage from “Team QFFS” who will be riding in the 200 km ride next year.
This is a win for everybody involved, you will get your blades sharpened to a professional finish and at the same time be donating to a great cause without spending any extra.
So come on call me and get me busting my back sharpening and let’s get a cure for cancer.
For further information about Marc click on the link below
Click here to visit my Marc's page.
If the text above
does not appear as a clickable link, you can visit the web
I use this dough for a lot of things, pizzas, bread loaves, pull apart bread, bread rolls.
When i do pizzas i cook them on the bbq with a round pizza stone placed in the middle of the bbq on the char grilling plate, get it very hot and with in 3 mins cripsy flavoursome pizzas.
Bread flour 500 gms
Dry yeast 10 gms
Sugar 7 gms
Luke warm water 300 mls
salt 5 gms
Bread improver 10 gms
In a glass jug or similar stir your yeast, sugar and luke warm water together, let stand until froth forms.
Seive the flour and salt together along with the bread improver. Make a well in the centre of the flour and gradually add your yeast mix while stirring with a fork until a soft dough forms.
Turn dough out onto a floured bench and knead for about 7-10 mins until the dough becomes smooth and elastic.Place back into a bowl, cover with a damp teatowel and let it stand in a warm place until it doubles in size.Turn out onto a floured bench again and punch the dough to knock out the air (gasses) re-knead for a short time and prove again (you can do this about 5 times if you have the time but twice is enough).
The dougb is now ready to use to whatever you like, play with it a bit until you get it to what you want, have fun.
If you have any questiond feel free to call me.