Chefs secrets

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As chefs, we are always looking for the next secret ingredients. I like to call it our XO sauce. We will do anything to have an advantage on the competition, which today is far and wide as there is so much talent in the chef's world today. Why is that? Well, I have my theories. Mind you, I am not new to the game. I started at the age of 15. I am now 57, so I have seen it all.

When I started, I used a 3-compartment sink, no dishwasher. Just manual labor... But back to my theories. So back then there were no chefs taking pictures with your iPhone, no uploading stories or reels to your IG page, and no hoping on an app to show you how to make a proper Bechamel or Hollandaise. No special site to learn tricks from Michelin-starred chefs, no chef world to follow. None, zip, zero, nada.....

So, as all this rapid information is available to anyone and everyone it seems more than ever EVERYONE wants to be a chef.

One big problem. No one wants to do the actual work it requires. Speaking from someone who has been in commercial kitchens for over 40 years. I think I am qualified to have an opinion on this subject. And it's just my opinion.

If you're like me and been griding away for so many years, it becomes harder and harder to have your edge. Simply because of the laws of nature. Sure when I was 20 finding cool ingredients was easily impressive simply because I was young and had not been exposed to the finer things. Whether it was a Black Truffle from the South of France or a Finger lime from Australia. These ingredients were mind blowing to a young chef and made a big impact on all aspects of my career. So as time and experience passed the rare ingredients became harder and harder to find. But that just makes me more eager and alert to new things.

Recently I did a small field trip with my culinary team to McEvoy Ranch Farm. Yes, the same McEvoy ranch that produces amazing olive oil. It gives us all an opportunity to remove ourselves from the kitchen and helps reminder us why we do what we do. For the love of ingredients, creativity, inspiration, market research, eating, drinking and I could go on and on. We had the pleasure of being hosted by Emily Lamb, who when I set up the appointment we got to chat on the phone. As we were deep into the conversation, we realized we has several connections in the industry. First and foremost Emily's father is John Ash, yes, the James Beard-winning award chef and cookbook author. and “Father of Wine Country Cuisine”. I first met John in my restaurant years ago in Sonoma. Then we both taught at CIA-Copia ( Culinary Institute of America ) Napa, general education for home chefs. He is an amazing guy and very modest in his accomplishments. So that elevated the conversation and we happily met. Our experience was everything I expected. Emily was hands-on, passionate ( I mean what a mentor, John Ash), and full of great information. She had a great ease about her, which it brought me right back to her lovely father who had the same quality. She put my entire crew of 5 in her car and we began the journey of the ranch. 565 acres of it. What an incredible property. From a "Japanese Temple" to a large greenhouse building growing some of my favorite culinary ingredients. Things like Australian finger limes, Kaffir leaves, specialty citrus, miles of beautiful florals, and the smells... Wow. All I could think about was hosting a family-style dinner in this amazing atrium. After this, she took us up a steep narrow dirt road that wound back and forth like a single-track Mountain bike trail. I could feel my adrenalin like some crack junkie. We approached the top with an amazing view, where a high school building program built an outdoor barn to house the goats. Primarily to eat the tall grass during fire season. The ranch was focused on sustainability and using all of its natural resources. Which I am a fan of in general. We got out, snapped some awesome pictures, and began our journey down to the retail shop and patio where they host guest to educate them on their many products.

We were escorted to a nice outdoor family table that was shaded by Crepe Myrtle vines and other floral smells. As we sat, a nice gentleman came over and introduced himself as Ed. He opened us a bottle of the Rose that they produce. I had no idea they produce wine either. It was perfect as this was the late afternoon and we were all getting hungry and thirsty. Then came Samantha and Emily, Samatha Dorsey the president. We all had fun conversations about the hospitality industry sharing our war stories and laughing. Then came the trio of different olive oils. Some cold cold-pressed, and some laced with unique flavors like ginger, Turmeric, and Thai lime. Wow, this was an Aha moment. I can make a Thai lime Aioli to put on my famous sushi roll called Thai Me up and spank me. These field trips are a great way to catch inspiration and keep our creative side flowing. Look for my new sushi roll or some fun olive oil-hosted lunches at your Airbnb or weekend rental. We will make sure we blow your mind.