Over the past two years I have taught and fed more than one thousand people in my home. That’s a lot of guests! I’ve also served thousands more during my time in professional kitchens. But those people were mostly unknown customers; during service, I never really had time to leave the kitchen to ‘shmooze’ with those enjoying my food. I was always more concerned with expediting the next plate out of the kitchen. Unfortunately, that was my only priority.
I think that’s why I love where my culinary adventure has taken me. Interacting with every one of those 1000 guests in my home, and seeing their honest reactions to my food was gratifying. That feeling is in part what drove me to cook in the first place. Even when I used to lead kids on summer canoe trips through Northern Ontario, I’d anticipate their reactions to the food I’d be cooking over an open fire. Throughout my culinary career, I have always chased that feeling.
Two years ago, I rediscovered it again.
Phew!
What makes you tick?
Over the last twenty-four months I’ve become an impassioned teacher. At the beginning of each class I encourage everyone to continually interrupt and ask as many questions as they can. Every question has value, and if it’s on one person’s mind, chances are someone else is thinking it too. These questions set the stage for incredible dialogue where I’m also often challenged. Another amazing by-product of teaching has been the creation of the “Frequently Asked Questions” section on my Clean (your) Soul Food blog. After each class I sit down and put pen to paper, and document the topics of discussion that may help my audience in their own kitchens.
Here’s the short list of FAQ’s:
Q: What are the top things you do in your kitchen to keep you safe?
A: I always place a damp cloth or paper towel underneath my cutting board. When cutting, you want to ensure the cutting board stays put and keeps whatever you are cutting in one spot. YEP! Something that simple keeps all ten fingers exactly where they belong and makes my kitchen that much safer.
I also keep my knives sharp! Believe it or not, dull knives can be dangerous. Struggling to slice or cut something can put unnecessary pressure on your knife that can result in accidents. I always run my knife on my sharpener before each use. There are excellent sharpeners on the market today which are affordable and simple to use.
Cleanliness! I always wash my hands before cooking, and after handling any protein; raw meat, fish, and especially chicken. Washing my hands keeps me and others safe while preventing cross contamination. I also use separate cutting boards for different foods such as raw veggies and fruit for one and meat for another.
Q: You talk about resting meats after cooking for a minimum of 25% of its cooking time to allow the juices to disperse back into the protein. If I let my proteins rest, won’t they be cold when I serve them?
A: Let me answer this question with another; when you go out for dinner to your favourite steak house do they cook your steak after you’ve finished your appetizers? Not at all! When your server takes your order, the first thing they do is enter it into the computer. Seconds later it’s received by the kitchen, where they immediately start to cook your steak. When your steak reaches the desired doneness, it’s removed from the heat to rest. Once you finish your appetizers and the meat has rested, the steak will be ‘flashed’ for a few moments under a salamander, which is a fancy culinary term for a broiler. Remember, even though the meat has rested the internal temperature is still very warm; it’s only the outside of the steak the chef is concerned with heating up.
In your home, you can easily recreate this method by flashing your food under the broiler for just a few seconds before serving.
Q: Where do you buy your meat and fish?
A: I know my butcher and fishmonger by their first names and they know mine. The name of the store doesn’t matter. What’s important, is the relationship and trust you build with the people who run them. I expect incredible quality, and having great relationships ensures that I receive the quality and service I’m looking for when I shop.
Q: How do you teach your children to eat like you?
A: I’ve said it many times; creating great food begins with great ingredients. My children haven’t changed the way they eat and I haven’t stopped cooking the food they love. Jamie has no idea that her noodles are made from quinoa, her ice-cream is made from coconut milk and the brownies are actually made with avocado. I also use organic eggs for Jonah’s French toast and buy the best ground beef available for his Bolognese. The changes I’ve made in the last two years are to the ingredients, not the finished product. My kids continue to eat the food they love made with the ingredients I love.
Reservations anyone?
I love cooking. I love cooking for you and with you. I love learning about your challenges and helping you work through them. I have loved answering your questions and being there to help you make meals for you and your family.
We have so many more topics to cover and I have a lot more to teach! I look forward to helping you create more amazing, healthy and delicious meals but most of all, I look forward to cooking and learning together!
-Chef jw.
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