Najat Kaanache-The Pilgrim Chef-

Accepted for who you are

2012-01-31T01:15:00.001-05:00

Diversity isn't always attractive Acceptance is agreement

agreement to experience what the world has to give

Tall or short, you are a person

Long Brown hair Short Black toupee

Curly Red head Straight Blondie

It doesn't matter if you have hair

accepting is smiling and understanding

Fat, Thin, Chubby

We agree there is diversity

It means we are all different

but inside not so much

in your eyes I see a soul very much alive

diversity has claimed its existence

and so have you embrace all there is

then you understand

Acceptance.

“Accepted for who you are”

Look around and you will see

Life is not fair

Some are born with privilege and loving care

While others are born in total despair

You may overlook these things and not even care

But if you do

Let me share one simple truth

No matter your race, color, slave or free

We are created to be loved

And you are totally accepted

I had no food during my Childhood

I had no Home

I had to seat in the back of the Class

Teachers will not like a North African Child

But I always Dreamed with Food,

Always with a Home

Always with becoming the Best at School

I had Cancer, at The Best Restaurant In The World Noma

I also then was Upset asking my self way ?

I dreamed to work Next to Ferran Adria

And I did, I dreamed to be with the Best

An I did....

But I alwyas Accept all Things Happen to me

Because every time something Magical Happen

I dream with Making people Happy

I dream with Giving an amazing Experience

I dream with a Home, My Daughter

That I sacrificed to make sure I have a Profession

But Dreaming of Becoming the Best i could be

Reach for your future with a smile; success is there for you!

Life is a game with a glorious prize, If we can only play it right.

It is give and take, build and break,

And often it ends in a fight; But he surely wins who honestly tries

(Regardless of wealth or fame),

Does your faith hold true when the whole world's blue?

How are you playing the game? I ask My Self ....

Get into the thick of it - wade in, boys!

Whatever your cherished goal;

Brace up your will till your pulses thrill,

And you dare - to your very soul!

Do something more than make a noise;

Let your purpose leap into flame

As you plunge with a cry, "I shall do or die,"

Then you will be playing the game.

"It's the journey that's important,

Not the getting there!"

As you travel through life there are always those times

When decisions just have to be made,

When the choices are hard, and solutions seem scarce,

And the rain seems to soak your parade.

Life is important, To leave

Do more than belong: participate.

Do more than care: help.

Do more than believe: practice.

Do more than be fair: be kind.

Do more than forgive: forget.

Do more than dream: work.

some simple mark behind

Courage must come from the soul,

To accept, take life any way and do the Best you can!

My mind wants to interpret All my dreams.

My heart wants to love All my dreams.

My soul wants to fulfill All my dreams!

Lets Make them Happen!

One dream at a time

2012-01-30T00:29:00.000-05:00

Once I had a little dream

All shiny, bright dream
And for many years its seemed
That little dream just grew.

I would rather stumble a thousand times
Attempting to reach a goal

I sat today and looked at life
The half-way point now reached.
It seems I have to catch my breath;

Believe in your ability to accomplish your personal goals, and You will achieve success… one dream at a time.

Happiness is the consequence of personal effort

2012-01-29T23:39:00.000-05:00

Happiness is the consequence of personal effort. You fight for it, strive for it, insist upon it, and sometimes even travel around the world looking for it. You have to participate relentlessly in the manifestations of your own blessings. And once you have achieved a state of happiness, you must never become lax about maintaining it. You must make a mighty effort to keep swimming upward into that happiness forever, to stay afloat on top of it.

Life is the sum of experiences that we encounter as we go through life. Day to day struggles and triumphs are experienced by all of the world's creatures. As human beings, when we encounter a challenge, we have freedom to choose how to react. Every decision that we make leads us down a different road. We will never come to exactly the same crossroads. Every decision the we make has significance. The tiniest choice that we make reverberates throughout the entire universe.

I Believe in my Self !!

2012-01-29T23:34:00.000-05:00

It has been said that life is the most patient teacher. You will be presented with the same experience over and over until you learn the best way to deal with the situation.. This is not because life is cruel. Rather, it is because things have a way of coming back to haunt us when we don't deal with them.

There are two kinds of dreams. There are dreams that we have while asleep and dreams that we have while we are awake. What is the connection between the two types? Both kinds of dreams are about the yearnings that are held deep inside us. Some of these desires are so secret that we dare not share them even with our closest friends. Those of us that dare to put our dreams down on paper are showing the courage and faith that they will come true.

I Believe in my Self !!

Magical Olives

2012-01-14T15:33:00.000-05:00

When anything good happens to you in your day, give thanks. It doesn't matter how small it is, say thank you. When you get the perfect parking space, hear your favorite song on the radio, approach a light that turns green, or find an empty seat on the bus or train, say thank you. These are all good things that you are receiving from life

Harvard Video With Bill Yosses

2011-12-06T17:55:00.000-05:00

Bill Yosses Will Give Science Lectures At Harvard

2011-12-06T17:49:00.001-05:00

Bill Yosses Will Give Science Lectures At Harvard

Obama chef/policy advisers José Andrés and Dan Barber will lecture, too
President Obama and First Lady Michelle Obama have relentlessly encouraged educational achievement, so it makes perfect sense that their beloved Crustmaster, Executive Pastry Chef Bill Yosses, will be a guest lecturer this Fall for a pathbreaking new undergraduate science course at Harvard University in Cambridge, Massachusetts--which also happens to be where both Obamas earned their law degrees. Yosses will also be giving an evening lecture that's open to the public.

The course, Science of the Physical Universe 27, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter” uses food and cooking to explicate fundamental principles in applied physics and engineering, and is bringing together eminent Harvard researchers and world-class chefs. When it debuted last week, the class was mobbed with hundreds of excited students who were desperate to enroll, according to the student newspaper. Yosses (above) will be teaching about the mechanics of solid foams--otherwise known as how mousse, meringue, cakes, and breads become the delights that amaze the First Family as well as anyone lucky enough to be invited to a White House event that includes his pastry kitchen creations. Students will be cooking--and eating--their science experiments during lab sessions.

DC-based chef José Andrés, who has an empire of restaurants that includes Jaleo and minibar, and Los Angeles's The Bazaar, as well as New York's Dan Barber of Blue Hill, are two internationally acclaimed chefs who do double duty as policy advisers for the President and Mrs. Obama. Both will also guest lecture for the course, and they'll be giving evening lectures that are open to the public, too.

The course is super haute
Taught by Harvard professors Michael P. Brenner and David A. Weitz, the course is a collaboration between Alicia, the foundation created by chef Ferran Adrià of El Bulli fame, and the Harvard School of Engineering and Applied Sciences. The science of cooking, also known as molecular gastronomy, has a huge following among professional chefs and home cooks alike, and in addition to Yosses, Andrés, and Barber, Harvard has some of the best chefs in the world showing up for the in-class lectures, as well as for the evening talks, which are described as "topic-related lectures" that are meant to "inform and inspire." The Harvard Crimson reported that about 600 students turned out for the first class meeting last Thursday, with every seat in the large auditorium taken, and students sitting in the aisles, standing along the walls, and spilling into the hallway. Three hundred students will be enrolled, by lottery.

Yosses lectures on September 20
Yosses' fantastic dessert cookbook The Perfect Finish was just published in June. In addition to all the history Yosses literally makes at the White House, he's also the only White House chef to ever publish a non-White House cookbook while still "in office." His lecture on Monday, Sept. 20 is titled "Brain Candy: How Desserts Slow the Passage of Time." To get an idea of Yosses' lecture style when he's talking food science, watch him explain the mechanics of composting in this White House video. Yosses is deeply immersed in food history, too: He's frequently noted that University of Michigan's Feeding America: The Historic American Cookbook Project is one of his favorite resources. It's a digital archive of cookbooks from the 1600's forward.

Harvard SEAS lecture

2011-12-06T17:05:00.000-05:00

Harvard SEAS lecture 11/28/11, Bill Yosses and Najat Kaanache

November 28, 2011 by Mikan

Subject? Emulsions, foams, and gels.

Honestly, I don’t have too much to say about this lecture. As my lecture buddy Judy said, “it was disjointed.” There were some really good things going on, but the presentation didn’t feel like it was quite ready. It started out strong, and then it sort of loss direction. (Apologies to Bill Yosses, the White House Pastry chef.)

I could watch Najat Kaanache cook all day long though. lol! Najat, who ~~originally hails from Morocco~~ is Spanish but of Moroccan descent, started her professional cooking background in Holland with someone who once worked for Heston Blumenthal. Eventually, she landed jobs at Alinea, Noma, French Laundry, and finally wound up at El Bulli with Ferran Adria. During the whole presentation, she was constantly playing with liquid nitrogen, nitrous chargers, powders, and who knows what else. She demonstrated the use of Manitol, a sugar alcohol, that you melt at 300/572F. It’s sweet like sugar but it doesn’t brown. She dipped frozen concoctions into it just to get a thin coating of Manitol on the sweets. Eventually, the original mixture melted inside the shaped Manitol. Not something you can do at home, but it’s got some cool cooking applications to it.

Najat also made some sorbets using juice and liquid nitrogen. (Stir furiously, then let it melt a bit before serving.)

Bill Yosses showed off some equipment – a Thermomix and a Paco Jet. I don’t know if I’d have any use for a Paco Jet, but I always wondered about the Thermomix.

We got to taste olive oil spheres.

What I was really hoping to taste was the taste-film inside the box of Visionaire, issue no. 47.
Per a blurb on Amazon, “experience 12 original flavors produced exclusively for Visionaire in the form of fast-dissolving breath-strips in individually marked, custom-designed cases that correspond to images printed in an accompanying hardcover book.” The flavors are Youth, Art, Mommy, Life, Luxury, Feast, Guilty, Adrenaline, Summer, Power, Orgasm, and Exotic. Alas, the box never made it to me. Either we ran out of tasting strips or someone took off with it. *sigh*

And with that, the lectures are done for the semester. Ferran Adria is still to come but (although free) tickets must be picked up beforehand. That lecture is on Sunday. Tickets can be picked up at the Harvard Ticket Office in Holyoke Center, 1350 Mass Ave, Cambridge, Ground Floor. Tickets are available starting at noon tomorrow, limit is 2 per person. It’s unlikely that I’ll be going. I don’t work anywhere near the ticket office so it’s kind of a pain for me.

Reference links:
http://elbulli-arco.blogspot.com/ (related to Najat Kaanache)
http://www.morewhimsy.com/ (looks to be Najat’s official site, but it’s under construction)
http://www.visionaireworld.com/issues.php?id=47

Lingering in Cambridge, Massachusetts for Ferran's Lecture

2011-12-01T17:07:00.000-05:00

Got Modern Whimsy?

2011-12-01T17:01:00.000-05:00

Science & Cooking Harvard Lecture Series - Me and Bill Yosses 2011

2011-12-01T16:53:00.000-05:00

Harvard - My First Lecture - With Obama's Chef Bill Yosses

2011-11-18T04:00:00.000-05:00

Believe in Yourself,
and Remember that
Anything Is Possible

Believe in what makes you feel good.
Believe in what makes you happy.
Believe in the dreams you've always wanted to come true,
and give them every chance to.

Life holds no promises
as to what will come your way.
You must search for your own ideals
and work towards reaching them.

Life makes no guarantees as to what you'll have.
It just gives you time to make choices
and to take chances
and to discover whatever secrets might come your way.

If you are willing to take the opportunities you are given
and utilize the abilities you have,
you will constantly fill your life
with special moments and unforgettable times.

No one knows the mysteries of life or its ultimate meaning,
but for those who are willing
to believe in their dreams and in themselves,
life is a precious gift in which anything is possible

Australia was a great Challenge

2011-11-11T02:02:00.000-05:00

2011-11-10T16:38:00.000-05:00

A man of success, a man of value.

Some people dream of success... while others wake up and work hard at it.

Massimo Botura in New York So Happy to see him!! www.osteriafrancescana.it

"There is no one giant step that does it. It's a lot of little steps."

2011-11-09T22:46:00.000-05:00

Dreams are free - This Time From Sydney

2011-11-02T16:10:00.000-04:00

Sydney Seminar Experimental Molecular Gastronomy

On Monday evening, Le Cordon Bleu in Sydney played host to the first of only two hands-on experimental Molecular Gastronomy seminars hosted by the world renowned Pilgrim Chef, Najat Kaanache.

Spanish born Najat is the first female chef in history to train with 9 of the worlds chef masters including Ferran Adrià (El Bulli - Spain); Grant Achatz (Alinea - Chicago); Heston Blumenthal (The Fat Duck – London); Rene Redzepi (Noma - Copenhagen); Thomas Keller (The French Laundry / Per Se - Napa / New York); Arzak (Arzak - San Sebastian); and Berasategui (Martin Berasategui - San Sebastian).

Her love of food began in her home town of San Sebastian, Spain where she grew up understanding the value of simple ingredients from her Moroccan farming parents. Leaving a promising career as a Spanish soap opera actress, Najat decided to pursue her true passion, becoming a top female chef with the power to transform adults into kids using her magical food.

Najat received her formal culinary education at Albeda College in Holland but soon after decided to dedicate her time to learning from the worlds finest. She is currently in Australia to demonstrate the most advanced cooking techniques from around the world! “We create seminars that allow adventurous spirits to ponder creative cuisine and witness the wonder of magical food to unleash their inner kid,” explains Najat.

Last Monday, over the period of three hours, Najat instructed and entertained a spellbound group of chefs, industry professionals and amateur connoisseurs in her creative seminar. Since the showcase completely sold out, she’s offering the same experience tomorrow, Thursday 03 November.

An experience in the presence of Najat Kaanache is invariably deep, as she challenges and explains the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena. She specializes in a range of secret techniques: spherifications, sugars, espumas, obulato, caramel, freeze-drying, water and ice, airs and whimsy.

Her wondrous creations on Monday were vast and decadent, giving you a good idea of what’s to come tomorrow: olive and creamy parmesan cheese spheres with roasted cherry tomatoes; spherified egg yolk with creamed exotic mushrooms; frozen raspberry air bread; tender glazed quail; straight shrimp; neutral caramel; seaweed caramel ravioli of obulato; cotton candy bread with flowers and ice; liquid nitrogen mojito; liquid nitro orange juice; chocolate praline moulds with freeze dried fruit; hot and cold gin fizz; mannitol dipped cream cheese and chocolate peanut mimetic.

If you have ever been intrigued by the perplexing creations of Ferran Adrià or the eccentric feats of Heston Blumenthal, this is a rare hands-on opportunity you will not want to miss. We highly recommend this carnival of unmitigated, unexpected sensory delights that explores new culinary possibilities by embracing the sensory experience and food science; Kaanache borrows tools from the science lab and ingredients from the food industry, concocting surprise after surprise in a unique way you want to see live in action.

Tonight Najat will dine at Tetsuya’s Restaurant, at Tetuyas personal invitation.

Tomorrow night will be her final instructive seminar that is guaranteed to inspire the adventurous and curious cook and you’re invited to take part. Limited tickets still available.

Experimental Molecular Gastronomy Seminar

Thursday night only!

Limited tickets available

Contact: eliterestaurantsnajat@gmail.com

Phone: 0414 531 016

NEW Seminar Australia

2011-10-31T20:20:00.001-04:00

- Experimental Molecular Gastronomy-

Magical Clandestine Seminar in SYDNEY
Special Engagement
Najat Kaanache Amghiraf is in Sydney sharing the marvels of experimental molecular gastronomy!

Limited tickets available. Thursday the 3th Of November

BOOK NOW!

PHONE: 0414 531 016

EMAIL: eliterestaurantsnajat@gmail.com

Learn molecular techniques from one of the world’s best! If you are a passionate foodie or an ambitious chef full of imagination, this is something you simply can't miss!

Born in San Sebastian,

Najat Kaanache, popularly know as The Pilgrim Chef, is the first female chef in history to train with 9 chef masters from all over the world and now she's here in Sydney to demonstrate the most advanced cooking techniques on the planet.

“We create seminars that allow adventurous spirits to ponder creative cuisine and witness the wonder of magical food to unleash their inner kid,” explains Chef Kaanache.

In her seminar, The Pilgrim Chef will educate attendees on many secret techniques of modern gastronomy including: spherifications, sugars, espumas, obulato, caramel, freeze-drying, water and ice, airs and whimsy. Kaanache’s showcase will inspire the adventurous and the curious cook.

Najat’s quest for excellence has seen her work along side of the world’s best: Ferran Adrià (El Bulli - Spain), Grant Achatz (Alineain - Chicago), Heston Blumenthal (The Fat Duck – London), Rene Redzepi (Noma - Copenhagen), Thomas Keller (The French Laundry / Per Se - Napa / New York), Arzak (Arzak - San Sebastian) and Berasategui (Martin Berasategui - San Sebastian).

This unique seminar pays homage to el Bulli’s imaginative cuisine and is a tribute to chef Ferran Adria since Najat spent the final two seasons there working on creative menu development. El Bulli closed its doors just three months ago and its leaders completed their restaurant journey; transforming their vision into a culinary academy – an important catalyst for a global foodie think tank.

Recognizing a great passion for gastronomy in Sydney, and embracing the spirit of el Bulli, Najat Kaanache decided to share the talents and teachings of Ferran Adria in the form of an educational

hands-on seminar.

Najat’s love of food began in her home town of

San Sebastian, Spain where she grew up understanding the value of simple ingredients from her Moroccan farming parents. Leaving a promising career as a Spanish soap opera actress, Najat decided to pursue her true passion – becoming a top female chef with the power to transform adults into kids using her magical food.

Najat received her formal culinary education at Albeda College in Holland but soon after decided to dedicate her time to learning next to the worlds finest!

She is now in Australia and brings with her an Australian Exclusive – FOOD RE-IMAGINED. A carnival of unmitigated, unexpected sensory delights hosted for a few nights only!

PHONE: 0414 531 016

EMAIL: eliterestaurantsnajat@gmail.com

for pricing and availability.

Clandestine SYDNEY MAGIC Seminar by Najat Kaanache

Sydney Amazing Morning

2011-10-28T00:30:00.000-04:00

Sidney Media & Me

2011-10-27T01:52:00.000-04:00

Novotel Darling Harbour

The 5pirit of Magical Food - Sydney Edition

2011-10-24T16:02:00.000-04:00

SIDNEY FOOD MAGIC

  OBJECTIVE:   to offer a magical, whimsicAl experience crafted to awaken and delight all the senses of chefs and passionate food fans in Australia.

A foodie first in the middle of Sidney.

the marvels of experiential molecular gastronomy artfully delivered by the capable hands of Najat Kaanache.

A select and unique gastronomic experience

Inspired by and paying homage to

el Bulli’s imaginative cuisine and a tribute to chefs Ferran Adria,
Bill Yosses, Juan Mari Arzak, Grant Achatz, Thomas Keller, Martin Berasategui, Massimo Bottura, Andoni Aduriz and Rene Redzepi.

"   Timing is everything.
Sense of Urgency is Crucial"

  As el Bulli closed its doors forever in the summer of 2011 its leaders completed their restaurant journey, transforming their vision into a
culinary academy-- an important catalyst for a global foodie think tank.
We recognized that a great passion for gastronomy exists in Sidney and

embracing the spirit of el Bulli, decided to allow the talent and teachings of Ferran Adria to ripple through its residents in the form of educational "hands-on" seminars and a number of small, clandestine magical dinners. In her seminars, Najat Kaanache delivers in-depth descriptions of the most advanced cooking techniques while demonstrating them in the moment. Techniques include: Spherification, Espuma, Air, Caramel, Obulato, Freeze-dried, Water & Ice, and Whimsy. 
 Popularly known as "The Pilgrim Chef"
Kaanache is the first female chef in history to train with 9 of the world's top chef masters, swoops down from her perch on the hills overlooking the town of Roses along the Costa Brava and brings with her a funky, talented crew of chefs to prepare one of a kind culinary events where Australians can party like it's

9teen90niNe

 Our GOAL is to   create events that allow adventurous spirits to ponder creative cuisine and witness the wonder of magical food to unleash their inner kid!

An ethereal foam floats atop a tiny spoon, truly, madly and literally encapsulating
(and amplifying) the character of just one ingredient.
Such spectacularly complex simplicity! Food Re-imagined. A carnival of unmitigated, unexpected sensory delights hosted for a few nights only.  

 SEMINAR: SIDNEY FOOD MAGIC by Najat Kaanache 

DATE: 31st October - 7pm, additional dates tba

VENUE: Le Cordon Bleu
CONTACT: phone to: 0414 531 016 OR email to: eliterestaurantsnajat@gmail.com

For updates, visit: http://elbulli-arco.blogspot.com/

No Reservations Anthony Bourdain and me Some where

2011-10-22T23:06:00.000-04:00

I love to make a Nitro Party in Sydney

2011-10-22T22:34:00.000-04:00

Ethanol, the alcohol in cocktails, freezes at -114 C. High-quality freezers are typically set at -18 C, so putting a drink in the freezer or adding water-ice will not freeze the alcohol. Even dry ice, at -79 C will still leave the alcohol a liquid.

If you want to freeze the alcohol solid, liquid nitrogen is the best choice.
Liquid nitrogen (LN2) boils at -196 C (77 K), and when thoroughly mixed into a drink, will freeze the drink, and boil away leaving nothing behind but frozen ingredients :)

Arzak Martin & me in New York

2011-10-20T21:05:00.000-04:00

No one is beat till he quits, No one is through till he stops, No matter how hard Failure hits,

No matter how often he drops, A fellow's not down till he lies In the dust and refuses to rise.

Fate can slam him and bang him around, And batter his frame till he's sore, But she can never say he's downed, While he bobs up serenely for more. A fellow's not dead till he dies,

Nor beat till he no longer tries.

Les Dames d' Escoffier International NY City

2011-10-20T18:00:00.000-04:00

http://www.ldei.org/

Les Dames d'Escoffier International - A History
By Katherine Newell Smith, Washington, DC Chapter

A significant part of the extraordinary social upheaval in the United States in the 1970’s involved the feminist movement. Women began to rebel against the reality that their professional aspirations were stymied by a society that did not recognize their importance in the work place or allow them to advance into management roles. The restaurant industry was no exception. In the early 1970’s, opportunities for women in the industry were limited. There were no prominent women chefs or sommeliers, few female restaurateurs and no women allowed as wait staff in fine dining establishments. In the rare cases where women toiled behind the stoves in the kitchens of small eateries, they were cooks. Men alone were chefs.

Carol Brock, then Sunday food editor at the New York Daily News, was troubled by this inequality. She learned of a Boston women’s group, Les Dames des Amis d’Escoffier Society, which was formed in response to the all-male fine dining association, Les Amis d’Escoffier Society. The Les Amis women-only dinner events also raised money for the Escoffier Foundation. Brock was inspired by the idea of a women-only food and wine society, but felt the need for something greater than a charity group. She pulled together a task force to include five other influential women food professionals: Mary Lyons, marketing and communications director, Foods and Wines from France; Elayne Kleeman, creator of the first U.S. wine auction at Heublein; Helene Bennett, executive director, Wine and Food Society; Beverly Barbour, an international education, marketing and public relations professional, and Ella Elvin, food editor, New York Daily News.

In an industry rife with discrimination in hiring, pay and educational opportunities, the group’s goal was to help open the world of food, wine and hospitality to women. They planned to form an organization that would provide women with education, mentoring and networking opportunities as well as scholarship support and information on career trends. They also wanted to showcase the talent and achievements of women throughout the culinary and hospitality field.

Brock received a charter from the New York chapter of Les Amis d’Escoffier Society to form the ladies chapter of New York in 1973. During the next three years, the six found other like-minded, professional women working, quietly but steadily behind the scenes, to overcome the enormous gender barriers in their industry. They also decided that Les Dames d'Escoffier, New York (LDE/NY) would be a membership-by-invitation philanthropic, all-professional organization with a goal of inducting 100 leading women members to serve as role models and mentors. When five chapters had been formed, Les Dames d'Escoffier International would automatically be established.

"If any of us were asked today to name leading women in wine, food and hospitality, there is no doubt that a wealth of names would come quickly to mind. Many of them are our members," says Grand Dame and LDEI Founder Carol Brock. "Unequivocally," Brock concludes, "Les Dames d'Escoffier -- as individuals and as an organization -- comprises the distinguished
professional ‘leaders among leaders’ that the founders set out to identify 30 years ago. And, never will they rest on their laurels!"

Cooking with Martin Berasategui In NEW YORK

2011-10-20T08:34:00.001-04:00

For if you do, your journey is ended. You have only today to begin anew and follow your dreams.
For in the end all we have are our memories.
When the twilight comes to us, let there be, No excuses, no explanations, no regrets!

Bill Yosses & Me In New York

2011-10-19T08:43:00.000-04:00

Experimental Cuisine with Bill Yosses

2011-10-19T08:38:00.000-04:00

Bill Yosses will be joined by Najat Kaanache, a stagiaire from elBulli who is now traveling around the world demonstrating some of the groundbreaking techniques from the restaurant. She has also staged at The French Laundry, Per Se, Alinea, and Noma.

Due to the very long wait list accumulated for the October 15 meeting of the Experimental Cuisine Collective, we moved the location to 12 Waverly (between Mercer and Greene Streets), room 108 (ground floor auditorium). The event will still run from 2 to 4 p.m. If your schedule changed and you'd like to join us, a few seats are available through ecc102011.eventbrite.com.

In his presentation, The Prism of Flavors, White House Executive Pastry Chef Bill Yosses will focus on emulsions, foams, and gels to discuss how he seeks to better understand ingredients and techniques. As he takes us from the beginning of cooking to today's technology, he will also demonstrate recipes that illustrate the principles driving his pastry work.

Chef Yosses, author of The Perfect Finish, joined the White House in 2007. There, his role also includes beekeeping and gardening, in line with First Lady Michelle Obama's efforts to promote healthy eating. During his outstanding career in New York restaurants, he ran the pastry kitchens of Josephs Citarella, Bouley, Tavern on the Green, and Montrachet. Click here for a 2010 New York Times profile.

Please RSVP at ecc102011.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know so that your seat can be released. Thank you.

All my best,

Anne

----
Anne E. McBride

NY 101 Club

2011-10-19T08:18:00.001-04:00

My Visit to THE White House

2011-09-20T00:30:00.000-04:00

Visiting My great Friend and Chef Bill Yosses Pastry Chef at The White House

Beirut, Lebanon - Dinner - Ambassadors -

2011-09-20T00:22:00.000-04:00

NEXT restaurant Chicago

2011-09-20T00:00:00.000-04:00

Visiting David Beran and His Team

Vedauwoo " Rock Formations Laramie "

2011-09-19T23:46:00.000-04:00

Oldest Rocks in Wyoming 300 Million years old

Laramie Wyoming

2011-09-19T23:40:00.000-04:00

My meeting with an Amazing Basque Mama Sally Johnson, who own a butcher Shop in this tiny Village

Salt Lake City

2011-09-19T23:36:00.000-04:00

My Mac Apple Computer :)

Wells City

2011-09-19T23:35:00.000-04:00

Passing from Nevada City California

2011-09-19T23:26:00.002-04:00

Grass Valley City California

Sleeping at Thomas keller Garden

2011-09-19T23:26:00.001-04:00

Back to Napa after EL BULLI

2011-09-19T23:25:00.002-04:00

San Francisco & my Best Friend

2011-09-19T23:25:00.001-04:00

From EL BULLI to The USA

2011-09-19T23:24:00.000-04:00

El ultimo dia de elBulli

2011-08-16T12:51:00.000-04:00

Through pain and suffering

2011-08-16T08:30:00.000-04:00

In an effort to discover who we are meant to be
We must all travel many paths
Some long, and some short

Through pain and suffering Hurt and hardship We continue Hoping for better days
Where living is effortless Life isn't about winning the race though
It's about meeting people, making friends Living, and loving, and losing
Sadly nothing in this life is permanent
And the people who believe it is are just deluding themselves

The road will be a long one to NY City

2011-08-16T04:02:00.000-04:00

I am moving on reaching toward my hopes and dreams It has taken me far too long to reach this place, it seems My fears may try to hold me back To try and block my way But with courage and faith in my heart I will get there come what may

My dreams could all shine through,
I am coming nearer to my goals
Though I have been tossed and turned in life's storms For many things you need few good friends and one of them is
MR Charles Accivatti
in
My wonderful crazy Life
Everyone should have a friend like you You have a wonderful ability To know when to offer advice And when to sit in quiet support Time after time You've come to my rescue And brightened so many Of my routine days And time after time I've realized how fortunate I am that my life includes you I really do believe that Everybody should have a friend like you But so far it looks like You are one of a kind!

I love my life Style is My Job

2011-08-15T03:03:00.000-04:00

Go for it now.

2011-08-15T01:10:00.000-04:00

You're the only one who can make the difference.

2011-08-15T00:59:00.000-04:00

Walter-Abrams

2011-08-12T03:14:00.000-04:00

Photo by Lori Eanes

More: West Coast flavors fill a foodie’s travel journal

It was 30 minutes before the first seating and chef Walter Abrams had just prepped 75 cabbages when his boss came in and asked what he was working on.

Abrams, who had worked at the restaurant just six months, pointed out the cabbages, ready to go. But the boss, culinary perfectionist that he is, wouldn’t have it.

“Have you seen the beautiful cabbages across the street?” asked the boss.

It was a rhetorical question, of course. Abrams’ boss was none other than Thomas Keller, chef extraordinaire and owner of The French Laundry in Napa Valley.

“My stomach just dropped,” says the north county-raised Abrams, recalling that day.

What do you do when the chef of a three-Michelin-star restaurant, a restaurant with a two-month waiting list on reservations, tells you to use the homegrown cabbage instead of the one you prepped?

You march out in the rain, trek through the mud, harvest the cabbage from the restaurant’s own garden and prep it – all in less than 45 minutes.

“Thomas doesn’t think about what it takes to do something – he thinks about the quality of the product and what the end result is going to be,” says Abrams, who spent seven years as Keller’s sous chef.

Abrams left The French Laundry three months ago to take over the kitchen at San Francisco’s popular Spruce restaurant. Now at 31, as chef de cuisine at this hot spot (in a city of culinary hot spots), Abrams has risen to a distinctive new level.

Not bad for a former bag boy from Palm Beach Gardens. Just how did the kid who once bagged groceries at the Winn-Dixie on Northlake Boulevard land a spot as sous chef for one of the greatest chefs in the world? His path was paved with good mentors and a lifelong love of cooking.

Abrams was born in Colombia, where as a child he visited the market three to four times a week and helped his grandmothers in the kitchen.

At Spruce: Golden potato gnocchi with maitake mushrooms, peas, fava bean, pancetta and Parmesan. (Libby Volgyes/The Palm Beach Post)

“I grew up in a home where once breakfast is over, Grandma is already cooking lunch,” says Abrams, whose family moved to Palm Beach County when he was 10.

As soon as he could do so legally, he got a job at Winn-Dixie to help out his single mother. To make extra cash, he worked seasonally at the Christmas tree lot across from the Winn-Dixie. The Christmas trees brought his first cooking gig.

It turns out the owner of the lot owned the Dune Dog Drive-In in Jupiter and offered Abrams a job at the restaurant. Thrown into his first kitchen, young Walter made ribs, chicken and french fries.

After a year, he went to apprentice at the PGA National Resort (“I really loved it,” he says). He attended culinary school after graduating from Palm Beach Gardens High School and went on to work at Restaurant 1352 in Jupiter, which introduced him to “really pretty-looking food.”

Abrams took a job at Mark’s CityPlace, where he worked with sushi master Roy Villacrusis.

“He was right out of culinary school. He was like a sponge and absorbed everything we did and at the same time questioned everything – which is amazing,” recalls Villacrusis, who remains a good friend. “It’s always important to answer the question ‘why.’ “

From Mark’s, Abrams moved on to Café Boulud and the chance to work with Boulud himself as well as with Boulud’s chef de cuisine, Zach Bell.

“Daniel is really a mentoring chef. It was a really different show- a very high standard. And the level of cooks and chefs that were there were a much higher level than you saw in that area,” says Abrams.

Boudin blanc, house cured sauerkraut and bacon. (Libby Volgyes/The Palm Beach Post)

Soon enough, Abrams would be heading off to a seriously different show. The move was triggered by a call from his good buddy Villacrusis, who, while visiting New York City, stopped in at Thomas Keller’s restaurant, Per Se. Villacrusis called Abrams and urged him to check out the place online.

“For the hell of it, I sent my résumé out,” Abrams recalls.

Literally 24 hours later, his phone rang. It was the chef de cuisine from The French Laundry. It turned out that some of the chefs from the Napa restaurant had gone to New York to open Per Se – so Napa needed sous chefs.

Abrams took this as his cue. Back at Boulud, he spoke to Zach Bell about the opportunity. Bell, he says, insisted that he pack up and take the job. Within seven days, Abrams said his good-byes and was on his way.

“If it wasn’t for Zach’s mentorship during that year, I think that I’d have had a lot tougher time at The French Laundry,” says Abrams. “It was like a really good boot camp [at Boulud]. It prepped me for The French Laundry. If you just start at The French Laundry, you’re just going to get stomped on.”

Seven years (and that fateful cabbage night) passed and Abrams was still there. He describes those years as “very tense, very exciting” and Keller – a Palm Beach boy himself, who got his start at the Palm Beach Yacht Club – as “a great mentor,” who taught him to be a consummate professional.

That training readied him for the hectic pace at Spruce.

“Spruce is a monster,” says Abrams, who has already tweaked the menu there. “It’s a busy restaurant.”

On days off, Abrams says he likes to cook very seasonally.

“There’s a peak season for things… so you really have to take advantage of it. I try to eat a little more on the healthy side – I like quinoa and vegetables and salad. I really love eggs (fried sunny side up).”

And his Colombian roots are ever-present. He often craves his mother’s arepas. They are arepas worthy of a grand occasion, he says. In fact, this would be his last meal: blood sausage and an arepa.

“I’d be happy dying after a really good meal (like that).”

Palm Beach Post Food Editor Liz Balmaseda contributed to this report.

WALTER ABRAMS

AGE: 31

HOMETOWN: Palm Beach Gardens

CURRENT KITCHEN: Spruce, San Francisco

PALM BEACH HANGOUT: Blue Martini | Directions, invite friends, more

FAVORITE COMFORT FOOD: Barbecued brisket sandwiches

GUILTY PLEASURE: Soft-serve fro-yo with Oreo/Rice Crispy Treats

DISLIKES: Kohlrabi

A MEAL AT SPRUCE

Walter Abrams’ new sandbox, Spruce, is a distinctive eatery in the Presidio Heights neighborhood of San Francisco. The chef who worked for farm-to-table demigod Thomas Keller at Napa’s The French Laundry has transitioned to a place with a similar philosophy and a more uptown feel.

We dined at Spruce on a recent visit to San Francisco and found the Palm Beach Gardens boy truly has done well for himself.

We started out with hot and cold preserved foie gras with strawberry terrine, consomme and brioche. The foie gras tasted like butter and the super-sweet strawberries were at their peak ripeness. There was a lovely back and forth between the fattiness of the foie gras and the sweetness of the strawberries.

We also shared an order of golden potato gnocchi with maitake mushrooms, peas, fava beans, pancetta and Parmesan. The gnocchi were shaped like tiny pillows with a light pea foam and earthy, chewy morsels of mushrooms. This foam was more of a whisper of a suggestion of peas. The crispy, chewy, sinfully good bacon tied the whole dish together.

Our server suggested we try the Spruce burger and as much as I objected to ordering a simple burger in a place where the tablecloths were ironed between diners, it was one of the best choices I made. It was quite possibly the juiciest burger I’ve ever had: juicy, delicious, hard to put down.

For dessert, we split a dark chocolate fudge made with butterscotch, malted chocolate ice cream and smoked almond tuile. I loved the salty tuile and the dense, chewy fudge, which was tipped in gold.

– Libby Volgyes

MELON GAZPACHO

Recipe by Walter Abrams, chef de cuisine at Spruce, San Francisco

(Makes 5 8-ounce portions)

6 cups of ripe Galia melon (see Notes), diced large (about 2 1/2 melons)

2 tablespoons sugar

1 teaspoon salt

1 pinch Espelette pepper or cayenne (see Notes)

1/4 cup prosecco (or to taste)

Fresh mint

Remove rind and cut the melon in half. Remove the seeds with a large spoon. Chop into large pieces.

Using a blender, puree the melon until smooth.

Add sugar, salt, pepper and continue to blend until all ingredients are mixed together.

Strain into a large pitcher.

This soup tends to be very thick. You can thin it out by mixing in prosecco, to your desired consistency. It also adds a light fizz to the soup.

Pour soup into bowls and garnish with torn mint.

Notes:

Galia melons are a cross of honeydew and cantaloupe melons, and either of those can be used in this recipe if Galias are not found.
Espelette pepper is a sweet, slightly smoky pepper that’s popular in the Basque country of Spain.

Farewell el Bulli

2011-08-11T05:39:00.001-04:00

Every individual has a place to fill in the world

2011-08-10T13:21:00.000-04:00

Pursue, keep up with, circle round and round your life, as a dog does his master's chaise. Do what you love. Know your own bone; gnaw at it, bury it, unearth it, and gnaw it still.

THE POWER OF A COMPELLING CAUSE RESTS IN THE SOUL OF ITS CREATOR, because a cause springs from the soul. It is a spiritual statement from one soul that cannot be the result of many. It comes from a deep place of knowing, some conviction that a richly imagined future could in some way, dramatically and positively, change the world.

Within our dreams and aspirations we find our opportunities.

Missing Costa Brava

2011-08-09T09:00:00.000-04:00

My last 3 Days at EL BULLI

2011-08-09T08:46:00.000-04:00

Food Artist

2011-08-07T12:34:00.000-04:00

Some people never see the dream, Some people see it but never follow it on their own,
Some people see the dream,and follow it, and help others to see it

Dream is an Indigo flower It opens the subconscious veins Often shows true pain
It an be separated into mains It gives blissfulness, happiness, and peace.

When i grew up to become a bigger kid my dream was an
Food Artist ;)

I miss this place Cala Montjoi

2011-08-06T11:02:00.000-04:00

last day EL BULLI

2011-08-05T18:09:00.001-04:00

THE LAST gOODBYE TO el Bulli

2011-08-03T02:01:00.000-04:00

Good bye is one of the hardest things I have ever had to say Feeling so sad and broken hearten like I lost my way Tears often falling down my face I done the Floors of EL BULLI for the last time and close the Doors of the kitchen ..on my own It was an Honor to do that Oriol Castro let me do that
With Tears on my Heart I say Goodbye Bulli

So we're at the end of the road But there's too many ways to go It’s the lonely feeling in the pit of your stomach; The never ending hurt that rips through your soul. It’s the single tear that trails silently down your face, The emptiness leaves you bare and cold. It’s the vast distance between your heart and his… Not touching, unbending, no longer intertwined. A realization from way down deep, The hearts’ bridge, you cannot find. It’s the silent scream that your heart yells;
A shout released when you know the end is near…

Grant Achatz, René Redzepi, Massimo Bottura
My Masters how incredible is this for the last day of your Journey and last day of
the most amazing
Place
on
Hearth
EL BULLI

Caged bird

2011-08-02T19:23:00.000-04:00

I Know Why The Caged Bird Sings The free bird leaps on the back of the win and floats downstream till the current ends and dips his wings in the orange sun rays and dares to claim the sky. But a bird that stalks down his narrow cage can seldom see through his bars of rage his wings are clipped and his feet are tied so he opens his throat to sing. The caged bird sings with fearful trill of the things unknown but longed for still and is tune is heard on the distant hill-for the caged bird sings of freedom

The free bird thinks of another breeze an the trade winds soft through the sighing trees and the fat worms waiting on a dawn-bright lawn and he names the sky his own. But a caged bird stands on the grave of dreams his shadow shouts on a nightmare scream his wings are clipped and his feet are tied so he opens his throat to sing The caged bird sings with a fearful trill of things unknown but longed for still and his tune is heard on the distant hill for the caged bird sings of freedom.

31-07-11

2011-08-02T18:49:00.000-04:00

EL BULLI Team 2011

2011-08-02T18:27:00.000-04:00

Create your own life then LET GO and LIVE IT!

2011-07-27T11:02:00.001-04:00

Sometimes people come into your lifeand you know right away that they were
meant to be there... to serve some sort of purpose, teach you a lesson or help figure out who you are or who you
want to become. You never know who these people may be but when you look eyes with them, you know that every moment that you are with them, they will affect your life in some profound way. And sometimes things happen to you at the time that may seem horrible, painful and unfair, but in reflection you realize that without overcoming those obstacles you would have never realized your potential, strength, will power or heart.

Everything happens for a reason! Nothing happens by chance or by means of good luck. Illness, injury, love,
lost moments of true greatness and sheer stupidity all occur to test the limits of your soul. Without these small
tests, life would be like a smoothly paved, straight, flat road to nowhere, safe and comfortable but dull and
utterly pointless.
The people you meet affect your life. The successes and downfalls that you experience can create who you are, and the bad experiences can be learned from.... In fact, they are probably the most poignant and important ones. If someone hurts you, betrays you or breaks your heart, forgive them because
they have helped you learn about trust and the importance of being cautious to whom you open your heart. If someone loves you, love them back unconditionally not only because they love you, but also because they are teaching you to love and open your heart and eyes to little things.

MAKE EVERYDAY COUNT! Appreciate every moment and take from it everything
that you possibly can, for you may never
be able to experience it again. Talk to people who you have never talked to before, and actually listen. Let yourself fall in love, even if it doesn't seem right because you are too young or too far, just follow your heart. Surround yourself with those who make you smile, laugh, and make you happy.

Break free and set your sights high. Hold your head up because you have every right to. Tell yourself you are a great individual and believe in yourself, for if you don't believe in yourself, no one else will believe in you. Create your own life then LET GO and LIVE IT!

Believing in my Spirit

2011-07-26T06:16:00.000-04:00

We all have our own life to pursue, our own kind of dream to be weaving. And we all have some power to make wishes come true, as long as we keep Believing.

EL BULLI Is packing

Let go of the past and go for the future. Go confidently in the direction of your Dreams.
Live the life you imagined.

The purpose of life

2011-07-23T01:54:00.000-04:00

I'm pleased to share this excerpt from Jordan Peterson's talk on "Reality and the Sacred":

The purpose of life as far as I can tell, from studying mythology, from studying psychology for decades, is finding a mode of being that’s so meaningful that the fact that life is suffering is no longer relevant. Or maybe that it’s even acceptable. And I would say as well that people know when they’re doing that. You know that you’re doing that in part because you’re no longer resentful. You think “Jeez, I could do this forever.” There’s a timelessness that’s associated with that state of being.... a meaningful life, the optimally meaningful life, is to be found on the border between chaos and order.

And I would say that your nervous system tells you exactly when you are there and it’s a kind of place and you can tell when you’re there because you’re secure enough to be confident, but not so secure that you’re bored and you’re interested enough to be awake but not so interested that you’re terrified. And when you’re in such a state you find things interesting and meaningful; time slips by you and you’re no longer self-conscious.

from Charles Accivatti

EL BULLI the end of it

2011-07-21T14:35:00.000-04:00

In the Kitchen at El Bulli on

In the Kitchen at El Bulli

A Behind-the-Scenes Glimpse at the Michelin-Starred Mecca In Its Final Hours

As the most feted restaurant on the planet prepares to close its reservation book this month, photographer and filmmaker Marcus Gaab gained exclusive access to the kitchen, documenting the magic that goes into a typical 47-course meal. Gaab trailed head chef Ferran Adrià and his 70-strong staff as they meticulously constructed everything from gorgonzola balls (a frozen sphere of the cheese with a soft center) to chocolate coral (strawberry-powder-dusted warm chocolate molded in the shape of sea coral). “They divide ingredients into their most basic elements, then reassemble: it’s a mix of kitchen and laboratory,” says Gaab. Adrià has led Spain's El Bulli to the top of San Pellegrino’s World’s 50 Best Restaurants list a record five times, and since taking the helm in the 1980s, has helped to launch such celebrated chefs as Grant Achatz and the current world’s best, René Redzepi. The likes of Penelope Cruz and Marc Newson have dropped by to indulge at El Bulli during the final countdown, as has Phil Oh, who shares food snaps on his style blog Street Peeper. Below, Oh offers an aesthete's review of the molecular gastronomy pioneer, which will be reborn as a culinary academy in 2014.

Only 8000 guests were confirmed out of two million requests this year. So how did you get the golden El Bulli ticket?
I’ve applied every year for some time now, and never expected to win a reservation, especially with it being the final year. In the end it was through my friend Kathy Wilson—I was invited along by chance at the last minute after one of the expected guests had her passport stolen and could not make it. I was like, “Oh, that sucks…of course I’ll come!”

What were your first impressions of El Bulli?
You arrive when they tell you to arrive; in our case at 6pm. It was an interesting mix of ages and nationalities. It wasn’t a fashion show, but it was a beautifully dressed cosmopolitan crowd there for a once in a lifetime evening. I wore a Jil Sander orange nylon suit. I’m sure others thought I looked ridiculous but I liked it.

Were there a lot of cameras around, ready to snap each dish as it came out?
Almost every table—even the middle-aged Italians—were taking pictures with their mobile phones. Some of the dishes were just so beautiful that you couldn’t help it. But with the first few courses that were frozen, or more fragile, the staff were like: “No pictures, it will melt if you don’t eat it right now!”

Were you given detailed explanations of each dish that was served?
We had to be told if something was inedible. Like, “Don’t eat that, it’s a stick!” You had to pay attention and that got harder as the wine flowed over the four hours of the meal.

Would you describe the experience as challenging?
It’s about experiencing a new way to look at food. You don’t go there for sustenance. Part of the appeal is its inaccessibility—that it’s two hours outside Barcelona, up a mountainside. It’s a castle in the sky.

If you aren’t taking a helicopter direct to El Bulli, what is the accommodation like in nearby Roses?
It’s like one of those beach holidays on the Costa Brava. The lunch I had before El Bulli, at a little seaside restaurant called Rafa’s, was one of the most delicious meals I’ve had in my life. It was the complete opposite of El Bulli: the freshest, simplest seafood you can possibly imagine, seasoned with olive oil and salt and done under the grill. I read somewhere that a lot of the chefs from El Bulli [including Adrià] go there on their day off.

strength to carry on!

2011-07-19T03:22:00.000-04:00

To give me strength when I am weak and courage when I'm afraid No I don't want a lighter load when this weight is all I've known All I ask for in times like these is the strength to carry on There are times when the road gets rough and it's hard to carry on When rest always seems out of reach and all but faith is gone Make my mind think clearly and use the wisdom it's acquired
Don't let decisions come in haste when my body becomes tired. Like now..I fear that I may fall To give me strength when I am weak and courage when I'm afraid. No I don't want a lighter load when this weight is all I've known All I ask for in times like these is the strength to carry on!

Today is my day!

2011-07-18T10:00:00.000-04:00

Today my thoughts are centered on expecting only the best
and giving only the best. Today my mind and heart are open to new opportunities
and I make the most out of every situation. Today I will smile and act enthusiastically in everything I do. I will make every person I meet feel very important and I will show them that I care.
Today my confidence is high and I am willing to step out
and take a chance I speak freely to all those I meet. I know I have something valuable to contribute. I expect results today and my time is well invested. Today I am one step closer to achieving my goals and dreams.
I always keep my eyes focused on success
and prosperity. Today I will sow good seed so that I will reap my harvest of reward.

Today is my day!

To live, is to risk dying

2011-07-18T09:15:00.000-04:00

To laugh, is to risk playing the fool. To weep, is to risk appearing sentimental. To reach out to another, is to risk involvement. To expose feelings, is to risk exposing our true selves. To put your ideas, your dreams, before the crowd is to risk loss. To love, is to risk not being loved in return. To live, is to risk dying. To hope, is to risk despair. To try at all, is to risk failure. But risks must be taken, Because the greatest hazard in life is to risk nothing.The person who risks nothing, does nothing, has nothing, is nothing. They may avoid suffering and sorrow, but they simply cannot learn, change, feel, grow, love, live...Chained by their attitudes they are slaves.

ONLY THE PERSON WHO RISKS IS FREE.

I received everything I needed.

2011-07-12T05:14:00.000-04:00

I asked for Strength And was given Difficulties to make me strong.

I asked for Wisdom And was given Problems to solve. I asked for Prosperity And was given a Brain and Brawn to work. I asked for Courage And was given Danger to overcome. I asked for Love And was given Troubled people to help. I asked for Favors And was given Opportunities.

I received nothing I wanted.

I received everything I needed.

To those of you who have pushed me

2011-07-12T02:09:00.000-04:00

To those of you who have pushed me - thank you. Without you I wouldn't have fallen.To those of you who laughed at me - thank you.
Without you I wouldn't have cried. To those of you who just couldn't love me -

thank you. Without you I wouldn't have known real love. To those of you who hurt my feelings -thank you. Without you I wouldn't have felt them. To those of you who left me lonely - thank you. Without you I wouldn't have discover myself.

But it is to those of you who thought I couldn't do it

It is you I thanked the most

Because without you I wouldn't have tried!

With all your capacity,

2011-07-11T17:03:00.000-04:00

If you want a thing bad enough To go out and fight for it, Work day and night for it,
Give up your time and your peace and your sleep for it
If only desire of it Makes you quite mad enough Never to tire of it,
Makes you hold all other things tawdry and cheap for it

If life seems all empty and useless without it And all that you scheme and you dream is about it,
If you'll simply go after that thing that you want. With all your capacity,
Strength and sagacity, Faith, hope and confidence, stern pertinacity,
If neither cold poverty, famished and gaunt, Nor sickness nor pain Of body or brain
Can turn you away from the thing that you want,

If dogged and grim you besiege and beset it, You'll get it!

Carry on ;)

2011-07-11T14:09:00.000-04:00

I can persevere in troubled times and within your strength abide
When my knees start to tremble and I fear that I may fall
I bow my head and close my eyes and I ask up there I strive along my way To give me strength when I am weak and courage when I'm afraid
I ask for in times like these is the strength to carry on:)

Mapping on food El Celler de Can Roca

2011-07-06T15:42:00.001-04:00

Menú 2011elBulli

2011-07-06T15:32:00.000-04:00

V13 LAB06 elBulli 2011 from Visual13 on Vimeo.

;)

2011-06-28T18:30:00.000-04:00

xxx

2011-06-27T06:05:00.000-04:00

the dreaming stops

2011-06-26T14:37:00.000-04:00

Unless you become alert and aware IN life, unless you change the quality of your living, you will not die consciously. And only a conscious death can bring you to a conscious birth; and then a far more conscious life opens its doors. Changing worldly desires into other-worldly desires is the last strategy of the mind to keep you captive, to keep you a prisoner, to keep you in bondage.

When your desires drop, the world is there, but it is a totally new world. It is so fresh, it is so colorful, it is so beautiful! But a mind attached to things cannot see it because eyes are closed with attachment.

Understand the very motivation of all ideas, thoughts, desires. It is a seed-like thing. Watch inside — why can’t you be here now? Why is it always that you are thinking of somewhere else? Why can’t you be happy as you are? Why are you thinking that tomorrow you will be happy? How can you be happy tomorrow if you are not happy today?. — because tomorrow is going to be born out of the moment. Out of this moment the next moment is going to be born. Today is going to become the parent of tomorrow. If you are unhappy today, you will be more unhappy tomorrow. You will have learned, by that time, many more tricks to be unhappy. You are practicing it, and you hope tomorrow to be happy? Then you are in a hopeless rut. You desire for tomorrow? — then you are continuously missing all that is here, and that is the only reality there is. If you can even for a single moment put aside desiring, then the projector stops, and the dreaming stops, and you are able to face reality.

Life is just Great at EL BULLI

2011-06-22T02:46:00.000-04:00

2011-06-22T02:39:00.001-04:00

I’ve been on a journey this exhausting long year To the edge I have traveled, to the deepest of fear I put back the pieces and from broken I rose From the pain and anxiety, it’s courage I chose To make myself bigger and share what I’ve found That today is worth living so start looking around Say yes to those trips that you tried to delay You never can tell what’s after today It makes me so proud to be free Say yes to your fears, you know where you’ll go Past boundaries set before cancer came Overcoming your limits, life wont be the same Swimming for medals or running a race At EL BULLI Winning in tennis, new battles you face Its a bucket-list of places and things I must do Loving life on a journey, that’s the new you Cancer’s a memory hoping not to return But the gift that it leaves is what we can learn i Feel lucky to have a second chance :)x I love Life *** - Nur

:)

2011-06-17T03:25:00.000-04:00

All successful people men and women are big dreamers. They
imagine what their future could be, ideal in every respect,
and then they work every day toward their distant vision,
that goal or purpose.

we take for granted Because

2011-06-14T17:26:00.000-04:00

You know those moments. The moments that we all take for granted. Like when the sun starts to come out right after a storm. Or seeing old married couples holding hands as they walk down the street. Or that feeling people get as their crush seems to notice them for the first time. Or when you see a little girl in a ballerina costume walk in to a home improvement store holding her dads hand.

Yes,

Those are the moments that we take for granted Because time goes by to fast. Soon there will be another storm, And the old couple will soon go away, And your old crush will soon crush your heart, that little girl will grow up and no longer want to hold her dads hand. The moments that we can never get back are the ones that we seem to forget. The moments that are there everyday but no one notices them. Well do something different and look around. Look around and see those moments. Because if you don’t then they will soon be gone.

And they are the

moments that

you

can’t replace.

I have To 'let her go

2011-06-14T12:19:00.000-04:00

To 'let go' does not mean to stop caring;

it means I can't do it for someone else To 'let go' is not to cut myself off; it is the realization that I must not control another. To 'let go' is not to fix; but to be supportive.To 'let go' is not to be in the middle arranging all the outcomes; but to allow others to effect their destinies. To 'let go' is not to be protective; it is to permit another to face reality. To 'let go' is not to regret the past; but to grow and live for the future.
To 'let go' is to fear less and love more.

careworn free

2011-06-14T10:26:00.000-04:00

Life's a bully good game with its kicks and cuffs- Some smile, some laugh, some bluff; Some carry a load too heavy to bear When I appreciate you and you appreciate me. The road seems short to victory; It buoys one up and calls "Come on,"; And days grow brighter with the dawn; There is no doubt or mystery When I appreciate you and you appreciate me. It makes work play
and the
careworn free

When thinking of appreciation I am always reminded of Dale Carnegies wisdom when he said, "One of the most tragic things I know about human nature is that all of us tend to put off living. We dream of some magical rose garden over the horizon - instead of enjoying the roses that are blooming outside our window today." We hope the verses and poetry shared here remind you to appreciate and be thankful for what you have today! Appreciate and live each day!

I LOVE PARIS

2011-06-14T08:49:00.000-04:00

View Rosas EL BULLI

2011-06-13T19:35:00.000-04:00

let the moments make memories.

2011-06-13T01:31:00.000-04:00

Few months ago something magical Happen to me. I meet some one who I can call the other 1/2 of my brain. This human is the part I need it to keep on going No, so I can have much job done. Because to be a chef is not just to know how to cook No !!! You need to handle many things!!

This Human help me to organize, the other part of the business!

Lucky i meet this
Soul !

It was a routine call, a routine day. The voice was urgent, the query genuine,
I answered, at length. A pleasant conversation, a pleasant moment.
The moment stacked away in the recesses of mind. It resurfaced with a plea for assistance Words followed, thoughts flowed,

Why is it that when she says,“Take care "

Why is it that when HE /she says,
"I was thinking about you”
Strange are the ways of Friendship.

Do I need a face to the voice? time will tell, let the time tell. let the moment be cherished

balance

2011-06-12T13:42:00.001-04:00

"One of the most courageous things you can do is identify yourself, know who you are, what you believe in and where you want to go."

“There are as many nights as days, and the one is just as long as the other in the year's course.
Even a happy life cannot be without a measure of darkness, and the word 'happy' would lose its meaning if it were not balanced by sadness.”

With peace.

2011-06-09T20:03:00.000-04:00

The rising sun Blesses my mind With joy.The setting sun Blesses my heart With peace.

streets of Paris

2011-06-08T02:02:00.001-04:00

Paris

Me alone ...streets of Paris Love to walk alone is this city Just Beautiful

"What this power is, I cannot say. All I know is that it exists...and it becomes available only when you are in that state of mind in which you know exactly what you want...and are fully determined not to quit until you
get
it."

Special

2011-06-08T01:41:00.000-04:00

Great Time in Paris Alain Ducasse Was my dream to eat there and also This company was
just
Special
: )
Sou Chef Of " The French Laundry"

Jonathan Mizukami

To be nobody but yourself in a world which is doing its best, night and day, to make you everybody else means to fight the hardest battle which any human being can fight; and never stop fighting."

We grow great by dreams.

2011-06-07T21:39:00.000-04:00

"We grow great by dreams.

All big men are dreamers. They see things in the soft haze of a spring day or in the red fire of a long winter's evening. Some of us let these great dreams die, but others nourish and protect them; nurse them through bad days till they bring them to the sunshine and light which comes always to those who sincerely hope that their dreams will come true."

The only failure which lacks dignity is the failure to try

Traveling to Paris night train look like a train Run over me

something good

2011-06-07T21:32:00.000-04:00

This is the beginning of a new day. You have been given this day to use as you will. You can waste it or use it for good. What you do today is important because you are exchanging a day of your life for it. When tomorrow comes, this day will be gone forever; in its place is something that you have left behind...let it be something good....

The world is happy

2011-06-03T20:27:00.000-04:00

I’m feeling happy I can’t explain This bubbly feeling within me
It seems to drain Everything away Everything that ever hurt me That made me angry, that ruled my days
I know tomorrow I may cry But right now, who cares? Let me live it up
Because I’m happy and I don’t know why This isn’t anger, it isn’t contentment, and it isn’t tears

I’ve been happy, usually I am And each time it’s the same I try so hard cram
The memories and laughter in, Does that sound lame? It’s just everything in life seems to go

When I’m feeling like this.

I’m feeling happy I can’t explain This bubbly feeling within me It seems to drain
Everything away Everything that ever hurt me That made me angry, that ruled my days

So right now I’ll enjoy my glee I’ll stand hear smiling, like a fool But I don’t care, just let me be
And the weather is perfect, breezy cool My friends are great and laughter’s plenty The world is happy tonight with me It seems the world is feeling it too And I dearly hope that you too can see.

Because I’m feeling happy I can’t explain This bubbly feeling within me

It seems to drain Everything away Everything that ever hurt me That made me angry, that ruled my days

LO VERDADERO

2011-05-31T18:25:00.000-04:00

thankfully In Love of life

2011-05-31T12:29:00.000-04:00

From where I started to where I am today The journey has been long & tiring from nothing to some thing I am today It’s not been an easy journey Tried with luck; Tried with hard work Tried with destiny too But nothing worked for me. It’s not been an easy journey.
Found love but lost love too Found friends but lost them too Found money, even lost that one too But the journey continued Today I stand facing the world It’s beckoning me to start all over again While I miss my love With whom I could start the journey again I called up my imaginary love to join me again In the journey of life that never concludes

The lesson of journey never concludes.

I move on without my love, because I do not have one Even without my friends & money As life moves on; I move on with it To a journey that never concludes

Walking alone on this path With guts and determination I want to continue the journey

A journey where people would remember me As the female chef who won million hearts

so simple this is important to me Worth more than anything This journey I am
thankfully
In Love
of life

the Big Apple

2011-05-31T06:20:00.000-04:00

Only as high as I reach can I grow, only as far as I seek can I go, only as deep as I look can I see, only as much as

I dream can I

Be

everyday NY

2011-05-30T18:08:00.001-04:00

..I look forward to everyday, because everyday I learn something new about myself..

I fight to rise above

2011-05-30T16:23:00.000-04:00

NAPA California

tHOMAS kELLER bACK hOME
Thomas Keller Back Home
at
The French Laundry

His Books

To which I fight to rise above And only bound of tumbling back. Scrape my knees as I fall again,
Curse ever more of this hazing shame, Pound my fist into a road so beaten, An endless battle I shall not win. With little strength I lift my head, And utter a cry of savage frustration.
Light whispers of murmured salvation.Reach up, your arm of faded strength

Then failed strength renewed once more. Weakened knees lifted me up And now I stood on my own two legs.

I marched with vigorous fury, I bound great oceans And crest my mountainside.
I fear nothing

NEW YORK

2011-05-30T15:24:00.000-04:00

This is the story of my journey to the center of the earth. Most people think it's the core.

For me it's

NY..

Charles Accivatti

Be Happy I'S ONE way of being wise

2011-05-30T13:57:00.001-04:00

Adopt the pace of nature: her secret is patience.

Goals seem impossible

2011-05-30T13:41:00.000-04:00

One of the best ways we can get the most from the energy we have is to focus it. That is what goals can do for us; concentrate our energy.

Goals help you channel your energy into action.

Alinea

2011-05-30T11:10:00.000-04:00

Harvard&Alícia 2011

2011-05-30T10:46:00.000-04:00