Issue link: https://read.dmtmag.com/i/668662
18 | Mise en Place | Spring 2016 www.churchill1795.com | : @churchill1795 | : churchill1795 | : churchill_1795 VISIT US AT THE CCFCC ANNUAL CONVENTION 2016 The Entry By Avi Sternberg K awashima-kun wore his glasses with the conviction of Clark Kent. e focus and dedication he applied to learning new tradi- tional Japanese cuisine techniques was admirable. He and I maintained the strongest grades in our class of 20 students at Tsuji Japanese culinary institute in Osaka. e daily crisp chill of 6:00 AM would find me standing in front of my living quarters 1-meter stainless counter, knife in le hand, Japanese Daikon in the right, practicing the Katsura-muki peeling technique. We maintained a common dedication toward the process of learning and hard work. We travelled one day to Nara-city. 10,000 nonchalant deer are known to walk among the people, occasionally snacking on biscuits shared by their neighbors. Our goal that day was to sample a famous Kaiseki meal at a small, well-renowned establishment tucked away deep within the winding cobble streets. is particular shop had an affiliation with a specific Tea Ceremony society. All of the Itamae, Japanese chefs, were required to aend and practice on their day off. With each step moving forward, both Kawashima and I painted a collage of words describing our goals for the future. e world and culture of Japanese cuisine was so fresh and intense. A thin breath and sense of anticipation rolled us through the Noren, Japanese hanging cloth doorway, and into the wonderful smells of the restaurant. We sat down at the counter. A junior itamae brought us two warm hand towels. A subtle ceremony of purification before our 5 course meal began. e first course was a dish beautifully arranged with seasonally themed bite-sized appetizers. e following course was a soup with a dashi based broth, freshly made egg tofu with oysters, a lightly seasoned green vegetable draped over the tofu and a small decoratively cut piece of yuzu to add a delightful harmonious fragrance to complete the dish. We asked the chef before us, "What is the most important thing you can tell us about training in a traditional Japanese kitchen." His answer was brief but one that I have carried with me and apply to each day I spend both inside and out of the kitchen. "e most important thing that you have to figure out for yourselves is how to walk into work each day with a fresh feeling." As chefs, both aspiring and well-seasoned, the challenge to manage our daily personal life, work life, the stressors that accompany all of it, and find ways to walk into the kitchen with a calm and fresh perspective is one that I believe is much easier said than done. It is currently a hot topic to discuss depression in the kitchen and the insane kitchen cultures which we all pledge numerous hours to each day. ere is not as much talk about the healthy kitchens of the world, which is a true shame because they do exist. Places where chefs and employees love to come to each day. What is the major difference between the dysfunctional kitchen and the healthy one? What can we do individually to contribute to beering our personal health and consequently those of the people we work with? is is an open ended question for all of the members who are reading this article. Please feel free to share your personal activities or routines you practice each day which create that "fresh feeling" approach to your day. Please send your thoughts to: Editor@ccfccmag. com M ay 27 - June 19; Expedition Sous Chef Required for our Great Migrations of the Northwest Passage Trip! Chefs depart May 27... Guests arrive; June 2-9, June 9-16 (8 Days), pack up camp then come home! is is one of our most exclusive camps, set up on nine feet of at the mouth of the Northwest Passage. 2 different Ecotourism groups will stay at this camp. Chef 's are required to cook breakfast, lunch, dinner and snacks for guests and crew. If interested; please send CV to resume@culinarysearchgroup. com Subject: SOUS Chef Northwest Passage 2016. ank you in advance! SOUS Chef Required For....