After the most recent hurricane, I have decided beautiful Florida is not for me anymore.
I am currently in Germany to scout for a new place to live. I will spend one month in Germany, a few days in Austria and a few days in Spain (where I am presently at).
Being with friends every day does not afford me to spend much time at the Computer, but I will at least try to show you a few of the “goodies” I encounter along the way 🙂
This morning, breakfast gifted me with the pleasure of eating the tastiest sausage ever, among many other outstanding, beautiful and yummy local products.
Later on, my friends Gaby and Ralf took me to the local market, which had an incredible abundance of local produce, fruits, meats, and seafood. However, for me, the most outstanding moment came when I found this ham vendor.
Less than $ 20.00 for 1/2 an entire Serrano ham !!!
Aaahhhhh, Life is Good ! 🙂 > >
Best Sausage – EVER !
1/2 entire Serrano Ham – Less than $ 20.00 – Paradise 🙂
My new baby…… 🙂 Most everything set. Just need to buy a new apartment and I am done. Let the new Life begin …….. 🙂
Dear Friends, .
I am happy to report that our power and water just came back, neither Bella nor I have a scratch, both Bella and I need a shower after 1 1/2 day without A/C, otherwise, we are fine 🙂
There was quite some damage around the house but nothing major. As you can see in the pics from just outside our house, even a lesser than Cat 5 hurricane will pack a punch. Down the road from here in Hiatus, for the length of a whole block, the power lines are all down, the poles just snapped and the power lines are all over the street.
Thank you, Lord, and please bless those who got injured, and bless the souls of those who lost their lives. .
I will be back with my regular posts soon. . . Life is Good ! >
If Bella and I have to run because the house is destroyed, these bags contain our life. Medicine, passport, computer, tablet, $, change of clothes, toiletries, some goodies for Bella. Hope it does not come to that. Let’s hope for the best……
> > > Dear Friends of ChefsOpinion, .
As most of you know, Bella and I live in South Florida.
As most folks around the world know by now, we expect to have a bit of a problem with category 5 Hurricane Irma, who is forecast to hit us in a few short hours.
So far it has left tremendous destruction in its path through the Caribbean.
At this point, we can only hope for the best. All precautions have been done and the only thing left is to pray.
The irony is that I have a flight booked for next Wednesday to Germany, where I have planed to move back to permanently before year’s end.
I just hope I did not wait too long…….
But, Bella and I are in good spirits and hope that this monster will not cause us too much harm and we, as well as everybody else, will get out of this with minimal financial harm and that our health and lives will be spared.
I wish everybody a great weekend, good luck and I hope to report back in a few day’s that Bella and I have come out of this unscathed 🙂 .
. Hereis a picture for all the folks in the hospitality industry who today were not able not to see the phenomena live, because they slaved on their jobs (as usual), while the rest of the world (as usual) had a good time 😦 Enjoy !!! 🙂 . .
“Total Eclypse”, as seen by the majority of the folks in the hospitality industry
Here are some lesser, less realistic pics of what was going on………. x x
> Dear Friends,
while today’s featured breakfast might not warrant a post of its own, I think the accompanying article by Jeremy Taylor, which appeared in THEFW, will make some interesting reading for my non-professional readers, as well as for my many young cooks and chef- colleagues, who are lucky enough to have entered our beloved profession decades after most of the practices described in this article have been abandoned (at least some of them, in some places).
I don’t want to go into the details and the opinion I nurture about these practices, but those who know me will understand that I believe in most of them to this day 🙂 😦
As for the breakfast on this page, it might not be an example of culinary craft and/or art, but it certainly is an example of the beauty of some of the culinary bounty that is easily available to most of us in its original, God-given state, it’s richness, beauty, and simple awesomeness 🙂
(I know, that was a bit of an awkward sentence, but it just felt good to express the joy that comes to my mind when looking at these pics). > Bon Appétit ! Life is Good ! > > Click here for more Breakfast Of Champions on ChefsOpinion > > > > >
“Ridiculously Demanding Craigslist Ad For Line Cook Goes Viral
Thanks to Bloomington, Indiana and America’s desire to stuff their faces like these are the last days of the Roman Empire the job title of chef has grown in stature and prestige.
But before you become a chef, you have to work your way through the kitchen. Farm Bloomington, a restaurant in Bloomington, Indiana, figured there would be so many applicants with culinary stars in their eyes for their line cook position that they posted a Craigslist ad with 44 intricately detailed job requirements.
They include “Only answer ‘yes, chef’ or ‘oui, chef’ and “Always show up to work, even if you are sick as a dog. Let the chef see that you’re really sick and send you home.”
If taken separately, the requirements are overbearing but not necessarily unreasonable. But when you read them all together it offers a horrifying peak inside the id of the restaurant industry.
Harry Shaffer, the general manager of Farm Bloomington, has admitted the ad was posted in haste by a sous chef and the restaurant quickly took it down.
However you can’t really ever erase something from the internet. You can see the entire list that should make any wannabe Food Network star reconsider their path below.
> > Dear Friends,
I would like to thank all my readers for being loyal followers of ChefsOpinion for the past four years.
When I started this blog, I was a very different, happier man. My wife Maria was still alive, I was still active and successful in the profession I had chosen more than four decades earlier, and I was still living the good life 🙂
But alas, in 2013 my life took a turn for the worse and all I had to keep me going was my dear Bella and my love for cooking. (And eating).
From that point of view, Bella and ChefsOpinion was what kept me alive and kicking 🙂
Originally, (before the downward spiral of my life), the idea was to build this blog into a professional website and make a living doing so. But I found out soon enough that I did not have the motivation, nor the drive, to build another business from scratch again.
So, after a bit of adjusting, ChefsOpinion became my Culinary Diary.
The reward for spending lot’s of $, time and effort to produce my “Diary” is in my knowledge that I am able to entertain and inspire so many people with my food. Between my direct subscribers, the web-search results and mostly by my fellow linkedin hospitality-professionals, ChefsOpinion has now anywhere from 200 to 2000 hits a day. This is even more remarkable when you realize that most of the dishes I publish are down to earth, “real food” items, which are prepared for the purpose of being enjoyed as good-tasting, enjoyable and easy to re-create meals, not some fancy, over-styled concoction which solely exists to look pretty, as do so many (if not most) of the food-pics you’ll find nowadays on the internet, in books and in magazines.
My pictures are taken free-hand (no tripod or special lighting), with a $100 point and shoot camera. As for my writing, I usually do it at around 3.00 am when it’s quiet and Bella is asleep. No fancy proof readers, no quest to write in a never before seen witty style. If professional photography and professional essays are what you are looking for, ChefsOpinion is not it.
If, however, you are interested and maybe even passionate about food that comes from the heart and can be re-created and enjoyed day after day by you and your loved ones – welcome again to my humble publication.
I am also happy to report that my private life has started to normalize and I am enjoying life as much as possible, even without Maria by my side; but Maria is in my daily thoughts and prayers forever and I will never cease to love her 🙂
So, dear friends, I hope that I can entertain you with my blog for years to come and I hope to see you down the road when it is time to celebrate Post # 2000 🙂
Hans. > Bon Appetit ! Life is Good ! > > P.S. If you have not subscribed yet, today is a great day to do so – and to tell your friends to do the same 🙂 Thanks ! > > > >
A dish served in an egg shell at Thomas Keller’s Per Se. Credit Rob Kim Getty Images for Starwood Preferred Guest
> > New York Times food critic Pete Wells recently published a devastating review of Thomas Keller’s Manhattan restaurant Per Se.
While I personally respect professionals like Thomas Keller for their skills, media savvy and good luck, NOBODY is infallible.
And please, never forget the other thousands of equally great chefs around the world who serve equally great food (at least) on a daily basis without being recognized on the monumental scale that some (very few) other chefs have had the good fortune to receive. Not for nothing, the saying goes – “The higher they fly, the deeper they fall”
Remember, there are only a handful of artists in any medium whose work will command millions, while an ocean of others will produce innumerable masterpieces which will wither unrecognized and are never seen by more than a handful of lucky patrons. The same goes for food, service and other masterpieces of our hospitality industry.
Those of us who don’t make it big will just have to suck it up and take the reward to which we are accustomed best – a decent salary (mostly) and the happy faces of our guest’s on their way out 🙂 > And yes, sometimes, even the best of us screw up and we need to be told about it in order to be able to make corrections ! >
Read more: http://www.mensjournal.com/food-drink/chefs-restaurants/american-fine-dining-isnt-for-you-per-se-20160115#ixzz3xj4XDwH7
I have just posted a review of this article on my FB site, which resulted in the following comment : > Larry Campbell : “Haters… I believe this is an art and some of us are better then others. Don’t hate respect.” > To which I replied :
“To be a great chef means you are a top craftsman, not an artist.
Our professional label is “COOK”. Chef is a title.
While it is nice to be admired in ones profession, one should not lose sight of reality. Fine dining, at any level is just food, service and environment elevated to the next level. Not magic – just professionals doing their job. The point is that so few folks nowadays have any idea what good food, great service and sublime dining-environment is and are therefore fascinated with the new element of their dining experience and thereby mistake that for extraordinary quality 😦 Food like this has been served in restaurants around the world for ages. Most Americans have never been exposed to any high quality dining experience and are therefore smitten with old hats.
This is not to take away from Per Se and especially not from Thomas Keller, but great dining has been around forever and will continue in thousands of restaurants around the word.
Ballyhoo and/or crappy reviews will not change that.
Gourmets, Bon Vivants and Hospitality-Professionals will make sure that superb dining experiences will live-on, no matter if they are the “In” thing of the moment or not ……..” > > Comments Welcome 🙂 > > > > >
As 2015 draws to a close I would like to thank you all to have spend time with me on ChefsOpinion during this eventful 2015. I wish you all the most happy holidays and a healthy, happy and prosperous 2016,
filled with love and goodness. > The Best from me to all of you, Hans Susser
(Soupi) > > > > >