Dan and the art of kitchen appreciation
It was only when someone asked me recently, “What do you do exactly?” that I realised I don’t blog in as much detail as I used to, about my work life. I work in a commercial kitchen in the city and like most typical kitchens, it is a predominantly male environment. Despite the multitude of personalities or the testosterone overload, it’s one of the few times I’ve felt as though I’m in a place where everyone is truly bonding as a team; from the pointy end of the kitchen heirarchy, right down to the little fishes. Even the kitchenhands are happy people : one sings throughout the day and loves decorating his apron with vegetable art, and the other works two physically-demanding full time jobs but still has time to smile and have a laugh.
These days I’m finding it strange that my blog life is intersecting with real life. For the longest time, this blog was a little secret. A place I came to, to air woes. But since it appears that quite a few people I work with are aware of this blog, I thought I might as well introduce you to some of these characters from my kitchen life.
In no particular order :
Mike. You should see Mike dance to one of his favourite songs by Rick Astley. I swear, it’s a YouTube moment waiting to happen. Mike is also allergic to cashews and hates coconut. Apparently last week, almost all the staff desserts I made had coconut in them. How did that happen??
Miles is capable of appearing to be ‘miles away’; completely wasted without even needing drugs or alcohol. I attribute it to a combination of love-sickness, long work hours and vivid gangsta dreams related to his new-found addiction to The Wire. On a good day, Miles is capable of correctly counting the number of bread rolls he is required to warm in the oven.
Mitch is my Food Disposal Unit #1. He eats everything, and I do quite like that in a person.
Spud. We once both pulled the coolroom door open simultaneously while standing on opposing sides of the door. We stood there like stunned mullets for a second then burst into 5 minutes of uncontrollable laughter. I guess that pretty much sums up my relationship with Spud.
Terry. While I’m sure most guys would hate to be landed with the ‘nice’ tag, Terry is truly the nicest guy ever. He also looks like an attractive Abraham Lincoln and bakes from his grandmother’s recipes.
Mark Anthony. Is always referred to as Mark Anthony. I can’t remember why, but it seems to make sense.
Zach. Could almost be considered an honorary member of the pastry department because he’s always there to help out whenever help is needed most.
Dan. Of course, I saved the best for last. Dan is a creative spirit. He encompasses all the qualities you would expect a great chef to possess. He leads with respect, and (knowledge being more powerful than fear), he is followed with respect. He can be tough, but also fair, and is one of the most interesting people I have ever met. Lesser known fact : he can also swing dance.
As a ‘family’, we eat well, and we work hard. There is no shouting and minimal swearing in this kitchen. In fact, I made a joke the other day about loving ‘the new rack’ in my section and was greeted by stunned silence.
Oh, I love this work place, yes I do.
Adzuki bean and black sesame brownie :
(I adapted these rich gluten-free brownies from Heidi’s Black Bean Brownie recipe as seen on 101 Cookbooks.)
115g bittersweet chocolate (70% cocoa solids)
225g unsalted butter
310g cooked adzuki beans
60g black sesame meal/powder
100g walnuts, chopped
1 tablespoon vanilla extract
25g cocoa powder
1/4 teaspoon salt
4 large eggs
360g plain honey
Preheat the oven to 160’C. Grease and line a 7″ x 10″ baking tin and set it aside.
Place the chocolate and butter in a bowl over a pan of simmering water, stirring just until the chocolate has melted. In a food processor, combine the adzuki beans with the black sesame powder, vanilla and a couple of spoonfuls of the melted chocolate mixture. Blend until smooth, about 2 minutes.
In a large bowl, stir the walnuts with the remaining melted chocolate, along with the cocoa powder and salt.
In an electric mixer, whisk the eggs until light and creamy, then add the honey and whisk well.
Fold the bean mixture into the walnut/chocolate mixture, then fold in the egg mixture. Pour the batter into the prepared baking tin and bake for 30 to 40 minutes until set. Once baked, allow to cool on a wire rack before transferring to the fridge to chill well before cutting. These brownies are best served from the fridge as they are slightly crumbly, but assuredly very moist and delicious!
Tags: adzuki bean, black sesame, brownie, chocolate, gluten free
Jill said,
August 9, 2009 @ 1:10 pm
I love Adzuki beans! These brownies look so yummy! I also enjoyed reading this post and about the kitchen you work in. You are lucky to have a great work enviornment like that, especially since not all kitchens have a good atmosphere. I loved how everyone is so respectful of each other. 🙂
Tony said,
August 9, 2009 @ 2:53 pm
that sounds like such a cool place to work 🙂 I’m convinced that the people you work with are just important as the actual work you do. When it comes to enjoying your job, either one can make or break the other.
I love brownies of all kind, especially the dense ones – yum!
Tartelette said,
August 9, 2009 @ 3:03 pm
I am always happy to get back in the kitchen with the guys. Mine swear and cuss ten times more then drunken sailors but I kinda love them for it because there is always one to come behind to cover my ears. And they are always super protective which is hilarious coming from big mouths like they are!
You know, it does not matter where things take you now, nothing much matters or happens without honing your skills first. Happy you could be in such a good environment. Finally!
The brownies look delicious! I really need to get going with the whole bean browniet thingie…when Bill gets back to school and can’t suspect anything.
Maria Jose said,
August 9, 2009 @ 5:53 pm
Hola!! me cuesta un poco el idioma, estoy utilizando un traductor…pero es que tu blog me tiene completamente maravillada…me gusta todo, las recetas, lo que cuentas, las fotos…enhorabuena…pienso venir a menudo…un beso
Tim said,
August 9, 2009 @ 9:17 pm
I’ll have to let you know next time I’m in Sydney so I can book at table at the restaurant. Sounds like a great place to work and I have no doubt that translates to the food.
steph (whisk/spoon) said,
August 10, 2009 @ 9:25 am
i know for sure that you are not working at the same restaurant i worked at while i lived in sydney! maybe if i brought in desserts like these, everyone would have been happier! 🙂
Megan@Feasting on Art said,
August 10, 2009 @ 6:32 pm
Oh my these look interesting! They look really dense and rich…just the way I like my brownie!
Yasmin (Almond & The Hazelnut) said,
August 10, 2009 @ 7:42 pm
Ah so now I understand why you bake so beautifully! I find work interesting, particularly when you do something you love – it brings together like minded, similarly passionate people, but also such a range of characters – ones you’d never have chosen, but can’t help but love!
Ash said,
August 11, 2009 @ 5:21 am
What a great brownie. I’m curious now! I need to get on it with trying out those beans.
Thanks for a peak into your life. Sounds like you have a lot of fun!
cheers
Juliana said,
August 11, 2009 @ 10:52 am
Nice brownie…azuki and sesame…would love to try it!
gine said,
August 12, 2009 @ 10:23 am
oh … love those brownies ^^ … XOXO
arfi said,
August 12, 2009 @ 12:04 pm
apparently, it is hard to kind of having a group of get-along workmate. i think you are lucky to have one link of friend, especially those who love your cooking hehehe… i’d love to have friends that i can trust, but it is so hard to look for them around me. and that brownie is simply interesting with adzuki beans and black sesame. must be filling at some stage?
Forager said,
August 13, 2009 @ 12:09 pm
Great workplaces where you get along with everyone are hard to come by and yours sound like one of them. I’ve only worked in 1 of those places where the workmates become friends you don’t mind sharing your precious personal time with.
And I love the brownie recipe – my favourite Passionflower ice cream flavours in a brownie!
Jill said,
August 15, 2009 @ 4:18 am
Hi Y!
I have a little something for you over at my blog: http://jilliciousdiscoveries.blogspot.com/2009/08/nice-surprise.html
Have a great day!
Jill
L said,
August 16, 2009 @ 12:36 am
Hey Y,
Interesting post! I just finished reading Matthew Evans’ book “never order chicken on a monday’ and thought that all commercial kitchens were like those he described. You have disabused me of that. It is comforting to know that you aren’t going off to work every day with thugs like those described in his book.
deeba said,
September 7, 2009 @ 10:33 pm
That’s a brilliant bake…yum! Very moreish indeed. Love what you ‘do’ and love how much you love it!
Judy said,
December 9, 2009 @ 12:28 am
Damn it.
This makes me want to be a guy.
I swear.
We may have the nicest shoes
and bags
and damn it, we may not roll out of bed with Robert Pattinson-esq curl of hair and goofy smile
But it’s always nice to hear about a kitchen full of cooks just being boys whipping out great things like adzuki & black sesame brownies =) (all 3 of my favourite things together!)