Fall 09 - Staging at the Wynn Las Vegas

Definition of Staging: When a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to another chef's techniques and cuisines.

This Fall 09 was one of the greatest opportunities to do just that. Not only was the position available at the Wynn, but it with one of Daniel Boulud's restaurants. I was fortunate enough to go behind the scenes at a Michelin Star restaurant, Daniel Boulud Brasserie.

Upon arriving at the kitchen, I met and was introduced to the Sous Chef, Connor. He escorted me to the Executive Chef's office, Wesley Holton. As I passed by the famaliar dish tank, hot line, garde manger line, pastry line, storage area, refrigerators, and pantry shelves, I noticed immediately that this kitchen was like no other. The usual disarray that I have found in most commercial kitchens was missing. In it's place was a beautiful backdrop of a very efficient kitchen. My eyes could not take it all in at once. I was in awe with the spaciousness of it all. Everything seemed in total order and purpose for any chef. It made me very very nervous to work at the garde manger line that evening.

Next, I was introduced to Matt, Stephanie, and Amanda. I was priviledged to be working with the Garde Manger crew. Matt who trained me for the evening showed me the charcuterie station, oyster station, cold salads, and hot salad station. It was the largest space I'd ever worked in before this. It felt like a mansion compared to the small hut dimensions of my past kitchen experiences.

Matt and I gathered the ingredients for the daily ceviche which were three different kinds: lobster, shrimp, and crab. He explained that whatever produce was there to use that night was what would go into the three different recipes. He started picking up cilantro, lime, daikon radish, carrots, parsley, and in the pantry pimentos, hearts of palm, extra virgin olive oil, and many other ingredients for the night's mise en place. He did this all without glancing at his notes.

When the evening began, I realized that three people on this station was going to be an orchestrated symphony lead by the conductor, Sous Chef, Connor. Total cover was four hundred thirty-five. Although this was an average night for a Saturday, in a Michelin Star restaurant, this was an orchestra that played as if it was well rehearsed. I began that evening honing my knives and craving out a spot of space so that I could help but not be seen but definitely heard.

I can't remember all the crescendos of the evening but what I do remember was the satisfaction and gratification I felt for having the opportunity to work with such fine craftsmen. There didn't seem to be any chaos in this kitchen only precision and order.

Some day I hope to own a Michelin star kitchen of my own but for now I am willing to stage in one. I picked up more tips and techniques in this one kitchen than months of training of another in my past. I will always remember Vegas, not for the glitz and glamor but for the ultimate professionalism of its fine dining restaurants.

Chantry Trail Hike on Sunday

To unwind, i like to go on a hike, one of my most favorite things to do. This particular Sunday I was in the foothills of Sierra Madre. Beautiful fall day with some clouds to protect us from the heat of the day. This was so perfect!!!

Recipe for Pineapple Salsa

During late September when you expect to feel the coolness of fall, here in California it feels like a very hot summer day. So although this is the end of the season don't be afraid to serve your guests some refreshing pineapple salsa with homemade wonton crisps. Guests at my last dinner party could not get enough of this cool and fragant salsa. Because I had so many requests for this recipe I've decided to publish it. Chop and enjoy with homemade wonton crisps!

It's simply delicious..........and easy to make.

• One fresh ripe pineapple (when you pick one it should smell fragrant like a pineapple not rotten or moldy) diced very small


• 2 limes freshly squeezed


• 4 tablespoons of cilantro minced


• 1 large jalapeno seeded and diced very small


• green onion or red onion diced very small


• kosher salt and fresh ground pepper to taste

1. Peel outside skin of pineapple by slicing off the top and then slicing off the bottom. Then using your knife, peel away the outside core going from top to bottom making sure you slice out all the eyes of the pineapple. Dice and put in a bowl.


2. Combine all the other ingredients with the pineapple and season for taste.

Saturday at the Farmer's Market

Pasadena Farmer's markets are all in different parts of the city and during all hours of the week, but this morning I decided to go to the one at the Pasadena High School which started at 8:00 and goes to about 1:00. The morning was crisper than it has been. It was a perfect day to throw on my purple halter top and patchwork "hippie" skirt. Because by the end of the afternoon, the sun would surely be scorching!

It began with a stroll through the entire market. Stopping to take some pictures of the many colorful and enticing produce. One's imagination could run rampant with recipes of wild berry tarts, plums, dates, peppers (which ran from mild to hot roasting in an open pit), corn salsa with fresh basil and lemon (which I ran home to make for my lunch). My repetorie was endless and it stirred my appetite. So for my breakfast, I had a chile relleno tamale with a mild salsa, chipotle sauce, a hot avocado salsa, tomatillo, and even a hot habernero sauce! I tried every single one before 9:00am. I rationalized that it was lunchtime somewhere! And really it was only one tamale. Down the hatchet! Everything was so delicious, not one sauce was any better than the other.

Today my goal was to find quince. I found only one farmer who actually sold it. He offered me about 7 of them and I decided to buy them because they were still quite firm but I needed them for my catered dinner for the following Sunday. This was a victory since no one even knew what quinces were.

When the morning crispness started to turn a lot hotter, I headed home to make my lunch: fresh corn, basil, and fresh lemon juice, salt and pepper (that is it folks!)...............It's so healthy and delicious. You'll have to try it yourself!

Pasadena City Hall, Pasadena , CA

I am in love with this Spanish influenced structure designed by John Bakewell Jr. and Arthur Brown Jr. This domed baroque structure at the junction of two broad avenues was built in 1925. As I was walking to our local library today, I thought I could get married there! (This is no fairy tale although Mr. Right still has not appeared in my life.) And being in love with a building, does not count as romance either.

So next time you are looking for a wedding sight, remember the Pasadena City Hall. It is a perfect setting for nuptials.

The Little Jewel of Southeast Alaska

Gustavus Inn, Gustavus, Alaska

If there was one place that I could pick to come back to again and again, it would be Gustavus. With a population of 500, this is an unusual town not just in size but by the attitudes of its people. Everyone, and I do mean everyone, waves when you pass them on the street. The thought of returning back to Los Angeles and waving hello to everyone put a grin on my face. Wouldn't it be a much better place if you were greeted like that instead of with one finger?

My little jewel of a place was "Gustavus Inn". Even from my bike on the road, I was pulled into it's driveway to take a closer look at the quaintness of the building and its wonderful garden outside. I knew that this place was where I would find that quintessential "bed and breakfast" of my imaginations. Someday I'd like to own and operate one, that would welcome "wreary" souls from their "day to day" routines of life, a getaway from the madding crowd.

In July, the place was obviously filled to occupancy, but the garden not yet in full bloom. By August, I returned to see the most colorful array of vegetables and flowers. "I think I could just take a seat right in the middle of it all" quoted a family member of the inn owners. Betsy grew up in Gustavus all her life and she was the driver who picked me up at Glacier Bay Lodge, where I worked the seasonal job. During our short trip to the Inn, I discovered that the same family ran the place for 40 years and that her brother had run it for 30 years. I was intrigued by the fact that this family also moved eight children in a yellow school bus along a 12, 000 mile journey from Boston to Alaska in the late '50's. The Lesh family was definitely a pioneer of some sorts in those days. Heck they would be a pioneer in these days with eight children in tow.

I am sure that this will not be the last I see of the Leshes or Gustavus Inn. Every year I plan to come back to the Inn during the summer months. Our hurried and frantic lifestyle has caused to to reevaluate some of my priorities. Wouldn't it be nice if we just took the time to talk to the ones around us?

Wild Alaska, Glacier Bay

Yes, I took that picture!!! It was my first time on the whale watching tour. Weather was beautiful in the Glacier Bay and it was exciting being out on the water for the first time since I arrived in Gustavus, Alaska. Beauty surrounded me and it was so breathtaking. The land was so untouched. Underlining the serenity was pure wilderness - bears, moose, wolves, bald eagles, porcupines, grizzlies, killer whales, sea lions, otters..........it was pure adventure!

I have never thought I was the explorer type of the caliber of John Muir. Since the thought of insects crawling all over my arms, face, legs, and body was absolutely the worst nightmare, I left all that exploring to them.

I often opt more for the five star variety of resort living. But here I was in Glacier Bay for a little less than 10 weeks (8 to be exact because they cut my assignment early due to a sharp decline in occupancy rates). When I arrived at the Juneau airport, I thought THIS I can take. But I had to take an excursion flight to the small town of Gustavus. The views for above were spectacular and my heart was filled with the joy of knowing how the explorers must have felt seeing this wilderness for the first time.

Fast forward: I arrive at Glacier Bay National Park after spotting my first wild life, a moose standing on the side of the road! Wow, I am in bear country now. My first item on my agenda: settling in and unpacking. My suitcases weighed heavy as I noticed the first pangs of aching muscles in my neck. My HR staff member showed me to my accommodations. I walked past two buildings which bear the appropriate name "browntown', very nondescript. Then, the third one, was my building. As I looked around my room, I thought, "I need to go back to my comforts of home NOW." This shattered my whole idea of exploring wild country! Oh well, let's make the best of situation. And so I did.

My job at "browntown" was supplying every meal and supply to the Employee Dining Room. I was not thrilled. Place was dirty and showed years of neglect. My work was cut out for me and I stepped up to the challenge! First impressions die hard and in this cause it was true.

It took me several bike rides into town, a kayaking trip to the Beardslee Islands, my first return trip to Juneau, a stay at the Gustavus Inn to change my mind about the wreckage I perceived. I went home on the ferry to Juneau conquering my fears of the wild. It was great to come to terms with the fact that I am not that "pioneer" woman. I enjoy a beer with the sunsets at a nice restaurant overlooking all the wilderness. It will have an indelible mark in my memories even now as I sleep in the comfort of my duvet covers and 2000 count sheets............ahhhhhhh.......5* I love it!!