aGreatChef.com Blog – Food Blog of Chef Robert Conaway

San Diego’s SOS (Share our Strength) Taste of the Nation was yesterday, 3 May 09 in Balboa Park. Myself, Pete (F&B) and  Amanda (Kitchen) represented the Glass Door restaurant at this annual event. It was pulled off flawlessly by a team of dedicated volunteers and a few hundred hungry San Diegans who ponied up some $$$ to attend. The event reminded me of my time up in San Francisco, as this event was “the” benefit that you, as a restaurant had to be in. Star studded with loads of celebrity chefs and high profile restaurants, SOS Taste in the ’90’s was happening.

I think many people outside the industry think that these events are pulled off without a hitch, just show up and cook…Well, kinda. I’m gonna take you on a ride, er my ride to get the Glass Door restaurant to this event…and what a ride it is!

Day 1

So it all started Thursday, while we were filleting the salmon that I intended to use for the event. Fileting salmon is an almost zen-like experience. Cutting these majestic fish, making sure that you, or the person you have trained is getting the most product from the carcass. It has give up its life for you, so no need in wasting anything and show it a little respect. Salmon fillets curing, should be ready by Sunday. Deal with a bust Thursday nights dinner service.

Day 2

Friday…chef’s birthday. Now, I “officially” do not have or celebrate birthdays anymore (did I ever really?) so I tend to keep a low profile around 1 May. Needless to say the word got out, so after “hiding” in my office I go upstairs to 2 wonderful birthday cakes (thanks Chenais & Taraneh!) and some vodka and tequila (thanks Michelle and Moe). Saturday rolls around and, well I am hung over. I do not really drink distilled spirits too much so, for a beer and wine drinker is was a most unpleasant day.

Day 3 – is a wash..

We worked on fine tuning the Chinese chive crepe recipe to work in a pancake dispenser. We would need 400 of them. Along with a small staff, our kitchen is extremely small. Busy Saturday night did not afford us too much time on the event, so it will be an early morning on Sunday.

Day 4 – D Day

So it’s 8 am, and I arrive at the hotel. Desperately looking for my stash of Yerba Mate I search for something to eat for brekkie. Chef’s seem to eat really bad, and that is especially true when you are working long hours. I think it comes from the fact that you do not want to “sit down” for a meal, and that you are sick and tired of looking at, and eating the same food day in and day out. Yes, that effects us chefs too.

9:30 am

We pull the salmon out of the cure to find, much to my amazement that my guy cured the salmon skin side down! Now that may not sound like a big deal, but what it means is that the product was not ready to go. No salmon, no dish, no benefit! So, now that the Yerba Mate has kicked in, I decide to switch to poke. I have done poke years back in San Francisco and it was a hit, tuna is an easy sell. We pull a case of saku blocks from the refrigeration storage unit downstairs and feverishly dice the case.

1:00 pm

Time to pack up and go! We toss all the food and the wine we are pairing into Pete’s Chevy and hot the road for the 5 minute trip to Balboa park.

So on this day there was another event schedules, some healing or wellness festival, which drew a huge crowd. Traffic was out of control and a normal 5 minute trip took 45. Our emotions were in high gear from the menu change in the morning and now this…I need a beer, stat!

We arrive, set up takes around 10 minutes, and it’s time for the group photo. There are a couple types of chefs, for those who may not know. First there are the chefs that have chosen this career because they like feeding people and creating exciting flavors/textures. Then there are the ones with ego’s. So as we make our way through the event I have the opportunity to chat with a couple of local chefs. Nathan from 1/4 kitchen and a couple of others. All were nice and seemed motivated to be helping out this great cause over some PR stunt and face time with the locals. We had quick, but very focused conversations on food and the event.

Back in the ’90’s when I was doing these types of benefits in San Francisco, it had an almost circus type feel. 1000’s of people would attend to see Jeremiah Tower, Bradley Ogden, Mark Franz, Hubert Keller, Barbara Tropp and a whole “A” list (if you will) of chefs. Ego’s and posturing were the game back then, and it really made the event. Here in San Diego, there is no Jeremiah, no Bradley (though he consults around town), no Mark, no Barbara. Myself and the chef who organized the event had worked in NorCal, otherwise it was a bunch of young chefs.

Now they, being young and all might not know the proper way to handle yourself at an event like this so here is a chef tip…do not turn your nose up at another’s food! It’s not about the food, you moron! It is turning out as a group of food service professionals and supporting a great cause. Maybe the heat has gotten to some of the chefs here, and since I grew up in San Diego and have done benefits with the fathers of modern American cooking I find it amusing and appalling at the same time. Some people’s kids I guess…

So the event was a success, we all had a great time, had a couple of drinks (yes I found a beer on arrival) and are looking forward to doing it again next time around. If you have never been to this event, please attend one next year on San Diego or other top cities nationwide. Helping kids to get proper nutrition is what it is about, and hanging out with foodies and chefs is not a bad way to spend a day. Now it’s off to Azuki sushi for some great fish, beer and sake!

Cheers!

chefRob