So for those who have not figured it out I am no longer living in St. Louis, and also no longer the Chef de Cuisine at An American Place. For those that are wondering here is what happened.

 

I spent two years of my career in the kitchen of An American Place at the beginning of that time I was simply a stagier, meaning I worked for free. Josh Galliano was the Chef at the time and I really liked what he was doing. I was working at Whole Foods Market in Brentwood, MO. So I didn’t necessarily need the money, but I missed working in restaurants especially fine dining. When I first stepped in to that kitchen I had no idea that with in 6 months I would be promoted to Sous Chef, and a few months after that take the position of Chef de Cuisine.

 

In the time that I ran the kitchen of AAP I was able to produce some food that at times was found to be note worthy, or at least Anne E. McBride felt so http://potsandplumes.com/2010/04/27/eating-st-louis, and was also worthy of a AAA Four Diamond Rating. I feel the key to that was the staff that I solidified in the kitchen. It was composed of some of the coolest people that I have ever worked with. Not a day goes by that I don’t think about them and reflect on some of things that we were able to accomplish. So to Alex Feldmeier, Andy Harris, James Wong, Shelly Echevaria, and Edith Calix Thank You! Thank You from the bottom of my heart. Our time together was certainly not with out its challenges, but it was also filled with a great sense of camaraderie. I really felt that we were starting to hit our stride together, but it seemed it was not meant to be.

 

 

 

As things started to come to a close it was abundantly clear to me that it was time for a change. Larry and I reached a mutual agreement and with that we parted ways on good terms. I wish him nothing but the best, and am sure that our paths will cross some other time down the road. Part of the change for me was not that I wanted to work in a different kitchen, but I wanted to experience a different city, what city should I look to? Having already spent a significant amount of time in the Mecca of the Midwest I wanted to experience a different region of our fine country. So I looked to the south, and particularly Atlanta.

 

So far I have found Atlanta to be a solid food town. Granted I have only spent less than a few weeks here, and have only eaten at a handful of the restaurants. However I have honestly enjoyed every meal, and every day of my new adventure, and have been impressed not only with the food quality, but more so the genuine Southern Hospitality that this region is so famous for.

 

I look forward to sharing more with you all as things progress. But I wanted to take a moment to thank those of you who kept up with my posts that were inspired by the happenings of my time at AAP, but from now on you will be hearing about my time with Concentrics Restaurants based in Atlanta, GA.

 

CHEERS Y’ALL!

 

 

 

 

 

 

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When I initially wanted to write this post the idea was that Fattback (a St. Louis based band comprised of old friends of mine) should in my opinion be the unofficial band of Chef’s everywhere, this was at least the idea that I pitched to Dave Hagerty on Friday July 30^th when I caught a show that he played at Boogaloo in Maplewood. However, due to recent and tragic events, the direction had to slightly change.

 

During the early morning of Sunday August 1^st, Dave and his girlfriend Ellen were involved in a tragic car accident. Dave sustained critical head injuries that he would not be able to recover from and on Monday August 2^nd he passed away.

 

Dave was an extraordinary person of whom I had the pleasure of getting to know during my high school days. I generally don’t look back at those times as the highlight of my life, but it was having friends like Dave that made them easier to get through. Every time that I would walk into a class for the new semester and saw him there I new that class had a much improved chance of being amusing and worth staying awake through. This was simply because Dave was a natural entertainer. Some might not have picked up on that the first time they laid eyes on him, but as soon as you would engage in conversation that wonderful and vibrant personality would jump right out. After taking notice of that myself, I found wanting to be around him when ever possible.

 

Dave was one of those few people that could keep me laughing almost endlessly, and I have always felt that laughter is one of the most precious gifts one person can give to another. So when he was looking for some part time work I was happy to get him in to a local pizza place that I managed. Dave became a delivery driver, cruising around the suburbs of St. Louis in his maroon Subaru wagon that he called “Deloris”, but more importantly he made work fun. As I reminisced with another old co worker we both came to an agreement that the Cecil Whitakers Pizza on 8754 Big Bend was probably the most eclectic place that either of us had ever worked to date, and a character like Dave Hagerty only added to the merriment, and helped to make the monotony an afterthought.

 

I have a couple of different year book inscriptions from him that definitely showcase his random sense of humor and still make me laugh to this day.

 

Nick,

 

If ever you are washing a car or some dishes and you are using a very, very abrasive cleaner, and some of it gets on your pants and makes them change color, check the warranty on the pants. You may be able to get a refund or even exchange them for a new pair of pants. If the warranty is expired, however, give the pants to me. I love stained pants.

 

Your friend,

 

David Hagerty

 

 

There is another entry that Dave inscribed, but that goes in to a mutual dream that he and I shared, but for now I am going to keep that one to myself. If and when I fulfill that dream I will be happy to share it with everyone.

 

 

The laughs would continue to come with Dave over the years that I knew him, and even after we spent many years apart pursuing different interests our paths would cross once and awhile and we would pick up right were we left off. I have always appreciated friends like Dave; it always seems that no matter how long it had been there was always a great conversation to be had. It didn’t matter if we were discussing different points of view on conspiracy theories, or television programs that should and should not be made. The discussions were always lively and thought provoking.

 

Whatever the occasion would be that we were able to get together, we were always interested in what one another was doing. I was happy to see that Dave was pursuing his passion of music with such purpose and dedication. Dave got in to teaching guitar lessons giving guidance and passing on techniques to those who shared that same passion. It is not easy to try to make your way as a musician, and Dave was no exception, but he kept after it and went on with his band mates from Fattback as well as Ashaka and the Ram Jam Reggae Band to create some amazing music.

 

As a song writer Dave’s personality and witty sense of humor always seemed to carry over in to his lyrics; this coupled with his superior instrumental work always gave audiences a unique musical experience. It didn’t matter if the songs where about taco stands, being a dinosaur, or a man named John Green. I always felt that it was easy to identify with the artistry that was being put forward. And like any good showman he was able to allow you to escape in the moment, the outside world would become a thing of little concern. All that mattered was what was happening on stage.

 

In regards to FattBack I have no idea what the rest of the band will decide to do and understandably for now it may seem like it is all over. I do know that I, like many others, am grateful to them for sharing their wonderful songs, playing those fun filled shows and permanently placing their work on CD format. At least we still have something to go back to and remember those times and can hear the musical stylings of our dear friend Dave. So to John Joern, Mike Apperson, Shawn Dallmeyer, & Grady Breidenbach you were all a part of creating something special, and I can only encourage you all to keep moving forward and pursuing your ambitions. Not for anyone else but yourselves, but also for what its worth I believe (and I’m sure that I am not alone) that Dave would want to see you all keep playing. Simply because you are all too talented not too!

 

Thank You FattBack Rest assured you will receive your fair share of play time in my kitchens for years to come, but also thank you Dave, for being a great friend, and an inspiration for us all. You will forever be missed. R.I.P.

 

 

 

 

 

 For those interested a memorial fund has been set up in Dave’s honor. Donations go directly to his parents and girlfriend for medical and funeral expenses

 

 

http://www.ksdk.com/news/local/story.aspx?storyid=210402

 

http://www.facebook.com/pages/David-M-Hagerty-Memorial/115642548488620

 http://blogs.riverfronttimes.com/atoz/2010/08/obituary_dave_hagerty_fattback_rip.php

To purchase Fattback CDs and MP3s go to http://www.cdbaby.com/Artist/Fattback

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I have recently had to do some traveling to look in to a few job opportunities, and this piece was inspired by recent question that was asked regarding the tastings that I recently participated in.

 

Often times when a Chef goes out for a position with in a different organization it is common practice for that Chef to go to a kitchen with in that organization and perform what is known as a “tasting”. Chef’s tastings on the road are not like ones that you will experience in a restaurant. When a guest goes to a higher end restaurant and orders a Chef’s tasting, or degas station the guest is one hundred percent allowing themselves to submit to a Chef’s will. That Chef has the time and advantage of being in their kitchen. Typically speaking they have a staff to command at will, and suppliers that can get them the ingredients of their wildest dreams with in reasonable notice. This allows Chef’s the opportunity to put something that might come off as a “left field dish” to life. Would this dish typically sell on an a la carte menu? Not necessarily, but can it be a great dish that fits just right like a puzzle piece in a composed menu? Absolutely!

 

Generally speaking the candidate is asked to make a few items that could be potentially on a menu for whatever concept they are trying out for. This allows the employer to see if the candidate would fit within the concept model, as well as seeing if the candidate can actually cook. Resumes, Accolades, Recommendations, and Interviews are all fine and well, but the “the proof” as they say “is in the pudding” (pardon the pun).

 

However, for those of us who have been asked to take our act on the road know that when you walk outside the comfort zone you are subject to anything.

 

You can put your best foot forward by composing a great menu, and submit your ingredients list weeks in advance, as well as coordinate with the Chef of the kitchen that you are heading to. It all seem like you have planned everything out as well as you can, and then you get to your destination and find out that there can be ingredients missing from your list. Missing ingredients can sometimes mean disaster and that the dish that you had planned on serving will have no chance of coming to life, thus making those days or weeks of planning a complete waste.

 

In some instances you can show up with no plan of action and not knowing what to expect. When you ask the Chef what they would like to see, they may simply reply “make whatever you want, using whatever you want in my cooler.” This is the equivalent of what stage performers would call improvisation.

 

 

I personally prefer this method for many different reasons. It allows me to live in the moment, as well as forcing me to be observant of the environment that I am in. I have to think through every single component of the dishes that I want to create, and figure out if there are the ingredients, time, equipment, and style of plates lying around for me to pull off my vision. One slight misstep and a horrible case of events can transpire before my eyes. Images of the Hindenburg disaster, crashing NASA Rockets or any other cliché disastrous footage play in my head. If I pull it off, however, I can walk away feeling like I just hit a home run.

 

Another reason why I prefer to be put in this position is that I have to rely on myself and myself only. I do not have to worry about another person coming through with what I need, the responsibility is solely on me and I am in complete control of my destiny.

 

Needles to say there is usually a large deal of stress and anxiety that goes along with these “try outs” (at least there is for me). Once I start thinking about the big picture I realize that I am out on a possible life changing experience. The compounded stress and anxiety only add to the excitement and make the experiences all the more enriching and rewarding.

 

Sometimes if you are lucky at the end of it all you can make an announcement like this one:

 

A Perennial Gourmand will be relocating to Atlanta, GA. in August!

 

I will have more on this later,

 

Good Night All.

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