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Chef Matthew and the Team @ Pro Chef 360
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Chef-a-Go-go Files
Volume 1 Issue 5- Monday August 11th, 2008
Wisdom of the Ancients
This is a continuation from the Chef Shane - The Culinary Globe Trotters’ feature article in the Chef-a-Go-go e-letter.
VISAS - CHECK FIRST
Give a few weeks in advance if possible to check for all the visa requirements, fees, and documentation, filling out, processing and submitting.
Check every aspect of the visa types available for your nationality - on all of the passports you hold.
Many countries issue visas on arrival or automatic 30 - 90 day visit visas for nationals of States with immigration treaties between them.
This is often free and instant. Book a ticket, and off you go.
As an Australian, I can visit many countries without the need for a visa, including Europe, Thailand, Singapore, UAE, and Egypt.
But I couldn’t go on a weekends notice to India due to visa requirements, and the same applies to China, Ukraine, Kazakhstan specifically in my case, and many more.
With some time on hand to take care of getting visas, having flexible dates for the best prices on tickets, and a bit of research, there won’t be any problems.
Visas are usually the biggest headache on any trip.
Check all the visa requirements and eligibility as not all nations are as fair and friendly at the airport as they are at the hotel.
If you somehow manage to show up at an airport of any country without the right entry permits, you are in for an ‘unwelcome experience’ in all senses of the phrase. And 90% of the time and expensive return flight.
DEPARTURE TAXES IN SPECIFIC CURRENCY
Have a look at some travel sites or books and get the latest info on getting in and out of the country.
Many nations charge a tax or fee to enter, and another separate fee to depart.
Often, this is in a specific hard currency, and in a certain amount.
Even in these ‘enlightened times” there are still horror stories of having no currency, or credit cards not accepted, or having the wrong currency, delaying departure and causing embarrassment.
As a rule, US dollars are generally pretty fluid resources, and take care of most departure tax issues, even though it is a bit low at the moment.
BORDER CROSSING TIMES
This usually applies to land border crossings where there is a checkpoint.
Some (most) border crossings are open 24 hours, but some of the more obscure ones in weird spots, miles from anywhere, have very specific and inflexible times for border crossings and visa processing.
Picture this - you, the intrepid explorer, jet off to a remote part of the globe, and after donning a safari suit, getting some dreadlocks, upgrading the piercings, and buying a copy of “lonely planet”, you head off to book your cheap bus/ samlor/ donkey-ride ticket to some God-forsaken place in the middle of nowhere that even the map sounds unsure of.
After a dusty, bumpy, gruelling 17 hour trip that takes you 673km into what looks like a war zone, or the movie set for “Predator”, you find the border crossing shut for the night.
You bathe yourself in D.E.E.T. and sleep with a baseball bat, with which to fend off mosquitoes the size of fruit bats.
Local mafia assess your value and size, whilst accomplished rip-off merchants have systems in place to make sure you have to avail yourself of their services over the next 12-18 hours.
Eventually, after a rough night and an abrasive morning, you get yourself down to the border crossing post again, looking like an extra off “Lost”, and get refused an exit stamp as you only have local currency and there is no ATM or bank………….unless you take that 17 hour trip back.
It CAN happen.
HOTELS
Many of us work for hotels, so we should know the tricks - we probably even helped implement them!
Bear in mind that booking ahead a month online can save pennies - many websites offer discounted rates at hotels.
http://www.hotelscombined.com.au/
As chefs, many of us get screwed on breakfast rates. Give a great brekkie and get very little money for it.
Well, when YOU stay in a hotel with a great brekkie product, GET IT INCLUDED IN YOUR ROOM RATE!
Let THEIR chef worry about your penchant for gypsy ham, smoked salmon and truffled scrambled eggs!
Location
Before looking for the most affordable room rate, factor in:
Looking at all the above, you might find that the more expensive room rate gives you a better experience and less overall cost than the cheaper one.
FINDING OUT ABOUT YOUR HOTEL
www.tripadvisor.com - this is the biggest, and the most influential site with lots of traveller reviews, photos and tips. It also has average prices paid by different travellers for the same hotels and rooms.
FINDING OUT ABOUT YOUR DESTINATION
http://earth.google.com/ JUST AWESOME. You gotta spend some time playing with this whether you travel or not!
This amazing software gives you views of 100% of the planet earth with zoom function from space, right down to 20 metres above ground level.
You can view in 3D or 2D, and search or save by GPS, name, business, attraction, hotel or location.
You can fly over the world; look as a satellite view or map view, or even a hybrid view.
This is a real time waster, and is just fascinating.
A GREAT resource for travel research!
Google say: “Google Earth lets you fly anywhere on Earth to view satellite imagery, maps, terrain, 3D buildings and even explore galaxies in the Sky. You can explore rich geographical content, save your toured places and share with others.”
http://www.google.com/Top/Recreation/Travel/Guides_and_Directories/
AIRLINES AND LUGGAGE
Just back to luggage for a second.
We have already gone over methods of packing lightly, in order to save on baggage charges.
Another issue is airline, and ticket price.
To generalise, most “normal” airlines give you a 20kg baggage allowance. These are usually the “full price - full service” airlines.
If you get offered free beer, wine, spirits, full dinner, movies, peanuts and meals on the flight, then you can normally take 20kg as check in luggage at no extra cost.
NOW - Airlines are very much under pressure, financially and otherwise.
Prices are high and competition fierce.
They NEED to make money.
As a rule, the check-in staff is able to make allowances for extra kg at no cost.
They are also expected to charge mercilessly for every gram of excess weight.
You can NORMALLY get away with an extra 5kg with 90% of these airlines - they’ll wave it through without too much persuasion.
29kg is getting a bit cheeky, but can be done with the right approach.
30kg or more, you’d better be persuasive, or have your wallet handy.
I have heard great stories of getting free excess baggage. Complete breakdowns, litres of tears, frenzied sobbing and collapsing in a heap and weeping tend to be at the top of the list.
A gentle, meek, distraught, traumatised ‘shell-shock” look can often do the trick too, if accompanied by personal pleas for mercy.
Aggressive and rude posturing, and loss of temper rarely gets you anywhere - often it guarantees a bad experience, from the rest of the airline staff, so try and be nice, and also creative.
A wee bribe can often get things sorted in the right way.
In Kazakhstan I had 110kg excess baggage, and after a surreal 20 minutes at the check in counter, I ended up having to follow their ‘system’ and wheel my bags into the toilet, meet a guy in overalls in a rear cubicle, and hand over $300 in cash to get my $500 excess baggage charges “waived”.
Seriously, this gets very “Monty Python” in some airports.
If you MUST pay, then you can often unpack at check-in, then take the heavier stuff out, and carry it on with you in plastic shopping bags. This can reduce the cost a bit.
A cheaper option is to find the “Unaccompanied baggage” counter and send it on a separate flight. Normally arrives within 24 hours of your arrival at the next airport, and costs 50-60% of the price, saving you a few coins.
BUDGET AIRLINES
I actually LIKE budget airlines.
As a rule, they are neat, no frills, on time and inexpensive.
Most have a refreshing attitude and an even more refreshing “lack of bullshit”
They also have easy online booking, great fare structures and some great destinations.
On the negative side, the tickets can be horribly inflexible once booked, little or no refund, and the baggage allowance is only 15kg with most.
That is, 15kg.
Not 15.1kg - that will cost you money. And you will end up getting frustrated and having a fight, as the budget airlines are on a mission to reduce costs and make money - even more so than the big boys.
This is REALLY annoying, and it is quite bizarre as well.
I had 23kg once. I had to repack 4 times until I got 14.9kg to check in. I ended up carrying on 6 bags - I looked like a bloody pack-horse, so I actually ended up inconveniencing the whole plane by struggling on and holding up boarding - along with the other hundred passengers who were also struggling with hand luggage.
The same weight went up in the air, but everyone had saved face, and everyone had “only 15kg” checked in.
Pointing out the lack of logic in this will rarely get your extra 5kg checked in.
I ALWAYS take a few plastic shopping bags with me when checking into budget airlines, just in case you need to take some stuff out.
ON SUITCASES AND BAGS
In my experience, don’t go for the bags you want.
Go for the most secure, lightweight, functional ones that suit your needs.
If you are a fashion victim, buy whatever designer label takes your fancy. You can afford it.
Yibbida Yibbida - that’s all for today folks.
I’m off to Phuket in 3 hours, and yes, I take most of my own advice because I got my degree in travel from the International School of Hard Knocks.
I’m packed, ready to waddle onboard festooned with bags like some sort of obese Xmas Tree.
Feedback, responses and extra info very welcome.
We’d love to have some of your own anecdotes, stories and experiences to share with the network.
If you feel that more could be added to a topic or extra info that is relevant, please send by email to shane@prochef360.com.
Be sure to check back for the regular blog postings from Chef Shane.
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I take this opportunity to offer my sincere moral support to everybody involved with the Beijing Olympic Games.
May the greatest of successes come before you? Cherish the moments- the memories will be everlasting.
There will be bumps and grinds along the way, along with many hours of hard work.
Push yourself to the line. The rewards and accolades will follow in one form or another.
I was lucky enough to be involved with Olympiad held in Sydney, in the year of 2000.
I can assure you that to this day there are many vivid memories deep in my mind.
Go get em’
Chef Matthew J.G.
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You will find the beginning of this interview in the Pro Chef 360 Weekly Wrap e-letter- if you would like to receive your personal copy of the e-letter please contact Chef Matthew J.G. matthew@prochef360.com.
ProChef360- If you did not become a chef what career do you think you would have aligned with?
Chef Burges- My desire to explore and go beyond boundaries would have either led me into project development roles or maybe into a shipping profession.
ProChef360- What inspires you?
Chef Burges- Tenacity and a never say die attitude in all aspects of life. Very frankly there are two sayings I live by: “Some men see things as they are and ask WHY? I dream of things that never were and say WHY NOT?”
“Do what you do, be what you are.
Shine like a Glow worm; If not like a Star”
ProChef360- Who is your favorite chef?
Chef Burges- Marco Pierre White. His insistence and importance on ingredients is unequalled. His food is simple but complicated. This says a lot about him and his personality. In addition his belief of “Chefs are commis first and then Chefs” is something to follow.
ProChef360- Is there a particular ingredient that you really do not like?
Chef Burges- Anything unnatural or harmful to health.
ProChef360- To date what is your favourite memory from the kitchen?
Chef Burges- The busiest day of my life; when there were floods and only 7 staff could reach it to work as opposed to the scheduled 42. The occupancy was running at 100% in the 575 room hotel. The restaurants were chocker block FULL. I worked almost 72 hours nonstop but at the end it was one of those everlasting memories.
ProChef360- What do you do to relax yourself?
Chef Burges- Speed is what drives me. My favourite way to relax myself is to go on a long drive or a long ride late in the night with the wind in my face listening to METALLICA.
The parting words- why don’t you leave the audience
with a sentence or two to ponder over?
Chef Burges- The world may think us, Chefs to be crude and insane, however I pity them for they will never know the recipe to take a humans basic necessity “FOOD” to a level of ecstasy equaled by none.
It is just simply MAGIC.
ProChef360- Thank you for sharing your views and opinions with the readers.
Chef Burges would like to share the following recipes with us.
Curry Cappuccino with Lemongrass
Recipe by Chef Burges Chinoy
Serves: 4
Ingredients:
100 ml Noilly Pratt
50 ml Port Wine
80 ml White Wine
5 sticks Lemongrass
2 gr Lemon rind
20 gr Onion
5 gr Garlic
300 ml Fish stock
300 ml Cream
10 gr Curry powder
10 gr Yellow Thai curry paste
1 Granny Smith apple
½ Pineapple
½ Banana
60 gr Salted butter
Method:
Reduce the Noilly Pratt, Port Wine, White Wine along with the lemon grass until reduced by half.
In a pan, saute the onions, garlic, curry paste, curry powder, along with the chopped fruits.
Cover this with the fish stock and bring to the boil
Allow to simmer for 10 minutes, blend and then strain.
Add the reduced alcohol to the blended mixture and heat.
Add the lemon rind and cream.
Remove from the heat prior to getting too hot.
With a hand held blender, foam it and serve hot in a cup garnished with lemon grass skewer prawns.
Curry, Soup, Chef Burges Chinoy
Lamb Biryani
Recipe by Chef Burges Chinoy
Serves: 10
Ingredients
1000 gr Biryani rice
1500 gr Lamb
60 gr Ghee
250 ml Vegetable oil
50 gr Ginger- minced
30 gr Garlic- minced
250 gr Brown onions
12 gr Cinnamon stick
For Garam Masala:
15 gr Shahi zeera
10 gr Cloves
5 gr Green cardamom powder
250 gr Curd
25 gr Green chilli paste
20 gr Khova
15 ml Cream
250 ml Milk
40 gr Coriander
40 gr Mint
10 gr Green chilli paste
6 each Green chilli- split in half
25 ml Lime juice
20 gr Raw papaya peel
For Boiling Rice:
50 gr Salt
8 gr Cloves
5 gr Green cardamom
10 gr Shahi zeera
12 gr Cinnamon stick
20 gr Ginger garlic paste
Method:
Wash and soak the rice in water for one hour.
Apply salt, papaya peel, minced ginger, minced garlic and garam masala to the pre cut lamb.
Mix the greens and marinate for a 2- 3 hours.
In the mean time fry the sliced onions until golden brown and allow to cool.
Mix the curd, lime juice, fried onions and oil. Add to the marinated meat and keep on the side.
In a cooking handi (traditional heavy bottomed pot) boil 3 litres water with salt and garam masala. Drain the water
Add the rice to the boiling water and bring to a rapid boil, drain the water, spread the rice on the meat. Mix cream and milk along with 100 ml of the drained rice water. Pour over the rice and meat evenly.
Seal the edges of the container with aluminum foil and cook on high heat until it starts to steam.
Cook on dum (traditional Indian method of cooking by covering and simmering on a very slow flame) for approximately 30 minutes, remove from heat and leave covered for a further lid be till another 30 minutes.
Mix the desi ghee (pure ghee) with the biryani and serve.
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An Introduction
The Pro Chef 360- Chef Training Resources Platform is being created by numerous chefs from all corners of the globe. The platform is currently being developed via an internet based open source.
The Pro Chef 360- Chef Training Resources Platform is destined to become the Number “1″ resource for online chef related training activities.
It is a result of culinary passion and professionalism, along with the knowledge and skills gained from many years of hands on experience.
The idea behind the development of the Pro Chef 360- Chef Training Resources Platform is to provide a centralised focal point whereby various documents can be housed for you the professional chef to formulate their own training courses.
The various documents will provide you with inspiration and assist you in the daily operation of “Your Kitchen“. The data is by no means exhaustive; we will continue to build upon the portfolio as time passes by. In addition the information housed within will be updated as and when required.
The purpose of the training material is to give the culinary associates of this day and age an insight into the overall process within the kitchen operation. It will provide the required basic fundamentals to be successful.
Each and every culinary team member within the industry is an important part of every meal served and each guest’s experience within the various properties and establishments all over the world.
We as professional culinary practitioners take great pride in the quality of the food along with the cleanliness and efficiency or our kitchens.
The high standards can only be maintained through great people who share similar values and desire to do the very best job possible for the guests every day.
We will establish guidelines to assist in our efforts to present these qualities to our guest’s. Along with the hands-on experience provided, the subject matter within the Pro Chef 360- Chef Training Resources Platform will provide answers to questions that your trainee’s may have regarding the day to day operational procedures within the culinary domain.
Further details in relation to the Pro Chef 360- Chef Training Resources Platform will be provided as they become available.
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