Hobbes

My personal favorite is Ching Ching Cha in Georgetown. The combination of the space, service and of course the tea offerings can't be beat. Space wise patrons sit on big cushions on low platforms. Nice natural light from skylights, calming space. Service is personable, and the staff know a lot about their extensive (and sometimes rare) offerings. I really like their oolong tea served out of really tinny tea pots. The Pu-Erh teas are also wonderful, which have a deep smokey/earthy quality which comes from the tea being aged in caves. Dining here is also good, the food, as I remember (I have not eaten here in a long time) is also tasty. Ching Ching Cha is one of the best in town, by far. Has anyone been to the Blue Duck Tavern's tea library/cellar. The tea room has well over 53 teas on offerings and has a tea sommelier that has the knowledge to guide their patrons in matching the food to their teas. Check out this article about it in the Washington City Paper from last July. .hobbes

Welcome Bordelaise! I would agree with what has been said before, that you should nurture your daughter's passion to become a professional chef but to also constructively do so. Busboy is right, if your daughter truly wants to cook professionally I would have her get her feet wet first by having her help out in in a respectable kitchen where she can learn the tools of the trade and see how it is on the front lines so to speak instead of diving in head first and leaving school for a full-time apprenticeship all at once. Here in the United States, in my experience, chef's are very responsive to eager individuals who want to learn the craft of their (ie the chef's) take on cuisine. I got my first restaurant job (in the Garde Manger station), here in DC, when I was about 20 and without any previous restaurant experience. I got this gig because I was eager to learn from this chef and he was willing to teach me as an apprentice because he could just see my deep passion for food and learning. Ultimately in about a months time I was let go because I just lacked the technical skills required to do the job but the passion was still there. So in a years time I went to culinary school (the French Culinary Institute in Manhattan) to match my passion with technical knowhow. I would suggest your daughter do a modification of what I did by offering her time to a chef on the weekends or other free time (once or twice a week) so she can figure if she likes what she see, no pressure to do anymore, just a time to feel things out. As for my two cents and a warning, from my personal experience in the restaurant biz, as a line cook, passion will only get one so far in this hectic and stressful line of work. As I am sure anyone here who is also a line-cook, or has been one, can attest that this biz can be thankless most or some of time time. The trick is that you love to cook so much that the negative parts of the job just don't matter, in this case the ends do justify the means. I put myself in this category, that my passion will fuel me through the thick and thin (low pay, no benefits, very long hours usually in excess of 50 hrs per week or more and this is a bare minimum (I did 70+ 6 days a week)). To be truefully honest after the years went on, me cooking on the line, and loving every minute of it, it took its tole. I am now in a place where I need to take my very accomplished career as a line cook, off the line because physically I can't provide what my passion can. Physically working as a line cook makes me ill even-though my passion is right there at 110%. Passion is a good thing but I have found it is not limitless (and can be easily tapped because of the work demand to preform quickly, 110% of the time, and depending on how refined the restaurant is, never mess up, perfection is not an idea it's the main goal). I would heed this warning, especially in this industry, you have to know how to take care of yourself or at least in my case, burn out can occur. Thanks for posting and good luck in your daughter's search! (PM me if you'd like, love to chat more) Hobbes

I have to second you on your favs as my fav hot sauces as well. I had Marie Sharps Fiery Hot for the first time way back in '94 and have been addicted to it ever since. Its heat is punchy but also has flavor by the way of the carrot juice base. Got ta' luv it! Bufalo Chipotle is awesome with its intense somkey and vinegar tang. Have to add another sauce to the list, Pain 100%. Yes it has a stupid name, like a lot of hot sauces out there but Pain 100% has heat and flavor and is great on chicken and steak or other grilled items. -Hobbes-

Hey there, I would love to comment on molecular gastronomy as it applies to Chicago but really can only comment on my own experiences via Moto, since I was part of the opening team and I have not yet had a chance to eat Chef Achatz or Chef Bowles cuisine. I have since moved out the the Chicago area (I now live in DC) I have not yet read the article. Usually the Chicago Mag dose not post their articles but if by chance someone comes across an online version I would love to see it. Moto in its conception was built to explore the side of food as a gastronomic and conceptual experience. Food as tool, to explore new flavors, textures, and service with a myriad of combinations. These combinations are forged to create a new place in the diner's mind, as a catalyst to experience new sensations and ways to think and feel about food. This conceptual element upon the dining experience is art it self. Moto's food has a goal in mind, as dose modern (or avant garde) art; to open the viewer (or eater in this case) to a new way of thinking or feeling. Moto is a huge success in this goal and not only is developing this school of thought in Chicago (along with Alinea and Avenues) but on a national (international) level as well. Cantu has said he wants to only create what is new and not use techniques to get products or results that a chef has used previously. As example, frozen foie gras powder. At Moto they will use a paco jet to get frozen powders or "sorbets" but will try very hard not to recreate the wheel. Cantu really dose not what his chefs to read cookbooks as a borrowing tool for completed dishes but used as inspiration I think he would be ok with. As ChefGEB said above and agree with as well: Chicago has always been ahead of the curve in the restaurant industry by setting the standard the rest of the country's chefs go by. This was true in the 1980's with Charlie Trotter's (with helping the country's restaurants get behind the "seasonal movement") and now it is true, more than ever ,as the country looks towards Chicago as Bowles, Achatz and Cantu lead the way (and of course Spain, with Adira's forging of this movement). . . . . . . .Wow I miss Chicago -Hobbes-

I am surprised that no one has yet to mention Chicago Cutlery as a good economical choice. I believe that Chicago Cutlery was one of the first to make economical, entry-level, quality knives. Have they cheapened in quality over the years or are they still good buys? I remember my mother telling me how much she loved her Chicago Cutlery set back in her first kitchen. I remember, as a kid, using some of those same knives and they were still sharp and did the job of cutting up dinner. Over at amazon you can get a 10 piece block set for $59 and reviewers seem to like the knives as well. My family has a beach house and they love to cook but did not want to lug their quality knives back and forth between houses or buy more higher-end knives so they bought Martha Stewart Everyday knives at Kmart. Yes shudder to think buy anything from Martha Stewart (or so is the popular opinion here on egullet it seems, I have never had a problem with her show BTW) but the 8 inch german steel, full tang knife, had some heft and was sharp enough to do the job. Over at Kmart you can get a Martha Stewart 11 piece set for $50. **edited to add the following** My question is why do you need to buy the knives in a set? In the long run you will be getting far better quality, and most likely cheeper, by buying a few high quality knives to fit your cutting needs piecemeal and be gone with that garnish-swivel-knife that its only purpose is to turn apples into birds that comes in those ubiquitous As-seen-on-tv boxed sets. Of the countless knives that I have around my house and knife bag I truly only use 4 knives for all my prep needs. My 10 in chef knife, My Santoku Japanese vegetable knife for quick chopping, a paring knife and a japanese petty (utility knife). The rest I really do not need and I am a professional cook. If you want to get picky, add a flexible slicer and boning knife but the question you really need to ask is what do you want to cut? If I could choose one knife that would be my chef knife and really I do not "need" any other. By the way dose anyone out there know anything about Daniel Boulud's DBK line of kitchen knives? Are they a good cheeper alternative to the top standbys (ie Henckels, Wusthof, etc). Hobbes

This recipe for Soupe glacée de melon a la tomate off the Oliviers & Co web site is one of the best cold melon soups I have had. I have taken this soup to an egullet Heartland function and it was a major hit. I chose to use cantaloup as my melon choice. To this recipe I added Verjus plus a very small amount of lemon juice for acid. To add to the soups floral notes I added some pink peppercorns and a drop of honey while cooking. I used roma tomatoes to the base of the soup and used a variety of heirloom tomatoes cut into concasée plus the olive oil I used to make the soup, and fleur de sel for garnish. Now that I think about it I may have used some green tomatoes along with the romas to add some brightness to the soup. Rresults are absolutely awesome especially if you use one of the quality olive oils sold by Oliviers & Co (I used an Andalusian variety). Enjoy (while the melons and tomatoes are still at their height in flavor) --Hobbes

gmi3804 I am in complete agreement with you, consistency in product and in service is the hallmark of quality and imperative for a upper echelon rating and experience. In my second post I was just relaying an article that shows that both Chef Arun and Chef Roland seem to be content in many ways to keep Le Lan in flux so to speak and really holding back my oppion because I have not yet dined there myself. I will offer my opinion by piggy-backing on other's dining experiences and other articles in the media. This constant flux, I feel, will eventually lead to mediocrity if the Chefs do not refine and tune in to their strengths and relay confidence in their products (service and food). Ultimately this alone could be one of Le Lan's Akillies heal. Your experience at Le Lan communicated to me that there is something lost in translation when the two top toques joined forces, they just seem confused and this article seems to convey this as well, in the chefs own words. The only way constant re-evolution and flux can be successful in a restaurant environment is that the techniques utilized are 100% quality and portrayed in confidence; not mediocrity (wishy-washyness). It seems that what techniques Le Lan wants to use by the Chefs themselves is in question and until then I feel that Le Lan is sadly in trouble. I am ready and waiting for Le Lan's ends to meet and their namesake, the orchid, fit to a 'T' where there is a synergy between service and food where confidence is conveyed with a deft hand of simplicity. I found this synergy at Gramercy Tavern and Aquavit when I dined there in 2003 and at Jean Georges NYC when I worked there as a cook. Like you a place like this, if done well, I relly love as well. I have my fingers crossed. -Hobbes **Edited to clarify some points

Your impressions of Le Lan gmi3804, along with other posters here, seems to describe a level of confusion that is being translated into the dining experience at once dubbed "Chicago's most widely anticipated restaurant opening" by Food & Wine magazine. No doubt Chef Roland and Arun are 4 star chefs in their own kitchens but dose combining the two superstars into one kitchen equal 8 stars or confusion; dose the old adage apply in this case; too many chef spoil the soup? For myself I will leave that question unanswered until I get an opportunity to eat there myself and assess Le Lan's essence. I am posting here today after reading the article Dynamic Duo in the new edition of Chicago's Newcity that poses the question, "Can super chefs Arun and Roland team up to take Le Lan to great heights? Or will egos collide? Read on" It seem to me after reading this article that even Chef Arun and Roland are questioning the direction and inspiration they want Le Lan to follow. It seems that in the chefs' own words that the restaurant is in flux and that is the way it should be. In the article the chefs both discussed changing the concept of the the deccor by adding a lounge space upstairs allowing there to be more space in the main dining room to adding more French touches. "I didn't plan to have the whole thing Asian," Sampanthavivat says. And though the lounge upstairs should be more West meets East than East meets West, "We have to add more French design, since we have Roland who is a French chef, we might as well stay with his expertise." Food concepts seem to even be a struggle the article alludes to. "...Sampanthavivat now relays him an earlier question, regarding how they will treat traditionally heavier French food in the light, airy environment of Le Lan. Both nod and smile, acknowledging that this task has been much harder than combining the talents of two food experts". excerpt from article: After reading this article it seems that Chef Arun and Roland are really being open and experimenting and defining and keeping Le Lan as a 'work in progress.' This I see could translate into the dining room as confusion on the part on the diner. -Hobbes

Stepping up to the plate =R= Hey All, Just IMHO the fact that chef de cuisine Andy Motto is at the helm of Le Lan should not be considered such a travesty as Metromix wants us to think. Now I have not eaten at Le Lan yet so the proof will be in the pudding so to speak when I actually eat there. But I already have high expectations that my experience will be a good one. I have had a chance to work with Andy Motto on a couple of occasions and really respect the vision and drive he has towards what he says he will strive to make the experience for the customers top notch. The goal of Le Lan is to blend the cuisines of France and Vietnam in flavors and combinations we have not had before, like bitter almond and olive with chocolate (as a savory dish). Le Lan is not supposed to be super formal. Of course there will be attention to detail like any service should be coming from such pedigree of Arun and Roland but in a less stuffy setting. These negative reviews are disappointing but we should not be so quick to blame this less than lack luster food some egullers have experienced solely on the shoulders of Chef de Cuisine Andy Motto. He has been described to me by many of his formal colleagues at Charlie Trotter's as very talented chef with a wizard like palate. I have friends coming into Chicago and Le Lan is on the top of my list of joints I would like to venture to and I most defiantly will report back on my experiences aftwards to see if my face to face impression of the Chef de Cuisine fits my actual experience with the food and the restaurant as a whole. Hobbes

Thanks maggiethecat, All the credit should go to InventoLux. With his drive, determination and passion he has brought together a small team of cooks that not only work together well but are able to push the envelope of Moto's cuisine. I enjoy every minute at Moto and can not stress enough how mind opening it is to work under InventoLux as my chef. And as Invento said it would be great to see all of you al Moto. Hobbes

I went to Monsoon Restaurant a couple of months ago and it was a good experience and the food and service was of a quality and consistency that I would return. The only true complaint I have about Monsoon is that it is kind of pricey. For my first course I had: Scallops Cardamom and fennel-crusted scallops seared and served on a bed of truffle sooji The scallops were seared so that the center of the shellfish was still translucent, just the way to prepare scollops so they do not turn into rubber balls. The crust was on one side which was aromatic with a spicy kick. Other spices must have been used besides the cardamom; otherwise the dish would have been too sweet with cardamon but there was balance throughout this superb dish. The sooji (which has been described to me as just plain semolina flour) was prepared in a creamy and acidic sauce not much unlike the flavor and consistency of mayonnaise. The amount of truffle used in the sooji was just right and did not overpower the dish. The sweet succulent flesh of the plump scallops was in balance with the aromatic crust which combined well with the woodsy (read truffle) and acidic tartness of the sooji. One word: Tasty. For my main course: Pork Chop Grilled bone-in pork chop seasoned with cumin, black mustard seeds and chili paste, served with potato and daikon radish dauphine, lemongrass cream, and limequat chutney The flavors in this dish were spot on. The crust on the pork chop was very spicy with bold aromatic flavors that typify Indian cuisine's larder. I would have to say this crust was very pungent but at the same time did not overpower the flavor of the pork, I could sill taste the meat. The garniture on the dish served as a foil to open the pallet back up once again after eating the pork. The cream of the dauphine helped balance the pungency of the dish. The chutney was very acidic with citrus flavor and helped the pallet much like a dry white wine with citrus and pithy notes would. But this dish was not perfect. The pork was a little over done, not as juicy as it could have been. The dauphine was a little under-seasoned and needed a little more salt to wake up the raw cream taste and the flavors of lemongrass. (I do not remember tasting lemongrass in this dish). I had a Honig sauvignon blanc which I thought went well with both the fist corse and the second one as well. The food is pricey but a good experience none the less and is worth having. Hope this helps. Hobbes

The Days Inn (where guests for Jenny Jones used to stay) is now the chic W. link to restaurant It says it still rotates, anyone been there? Talking about having difficulty finding your seat in a revolving restaurant. I was told by the sous chef at the W Hotel Lakeshore (formally the Days Inn) that during service the restaurant does not revolve because the servers had a hard time locating their tables. I believe that this revolving observation room is used during large banquets and other special functions. I was also told that this is the only hotel in downtown Chicago that has 360 views of the city and the lake. The most memorable revolving restaurant I have been to was at 2970 m above sea level at the The Schilthorn Piz Gloria . This restaurant is a top the mount Schilthorn in the Bernese Oberland area of Switzerland. The food at the restaurant was forgettable but the views were outstanding, even breathtaking. On second thought thier goulash was not too bad. I was there 2 times during the summer but plan to go back asap in the winter so I can ski. I took a day where I hiked up the mountain to the observation center/restaurant and then hiked down again. This was an amazing trip. Hobbes

I am in the same situation and me not being a suave frenchman with correct pronunciation to boot I consulted the online version of the Merriam-Webster Dictionary to get the correct phonetic spelling of these words along with an audio clip of the word being spoken. Found it to be a big help. This is what I found for each word's phonetic spelling and audio clip: (1)Foie gras- Pronunciation: fwä-'grä (2)prix fixe- Pronunciation: 'prE-'fEks, -'fiks (3) vichyssoise- Pronunciation: "vi-shE-'swäz, "vE- (4)mille-feuille- Pronunciation A: mEl-'fwE Pronunciation B: mEl-f[oe]y (5) Montrachet- Pronunciation: "mO n-trä-'she (6) sommelier- Pronunciation: "s&-m&l-'yA Without a guide to Pronunciation Symbols I would have no idea how to read the phonetic spellings above so I added one off the Merriam-Webster Dictionary so at least I can understand my post. Here is a guide to pronouncing french. I do not know how good it is because I do not speak a lick of French but going to the Webster Dictionary I did get some help to this sitcky problem. Hobbes

Malawry I have heard that Sushi Taro is good for sushi but for the ultimate sushi experience I hear, hands down, is Sushi-Ko in Glover Park (2309 Wisconsin Ave). But it will be hard to beat my meal I had at Tako Grill last week end. Later, Hobbes

Just last night I had a really refreshing experience at Tako Grill in Bethesda. For my appetizers I had one of the best Tuna Toro sashimi I have had in a long time. I got 5 individual one oz. sashimi portions garnished with fresh shiso leaves, daikon, lemon wedges and fresh grated wasabi-root. The tuna flesh was so unctuous and so delicately flavored of the sea I bypassed the soy sauce and used the garniture to accent these wonderful, super fresh, morsels. Is this one of the only restaurants in the Washington DC area that is using fresh wasabi-root? I just recently moved to the Chicago area a little over a year ago and before that I have lived in the DC metro area for 10+ years and do not remember coming across fresh wasabi. I also got as an appetizer of fresh matsutake mushrooms which were grilled and seasoned with just the addition of lemon juice. "It is very spicy and clean, like no other foodstuff. Japanese chefs treasure this delicacy, and their preparations reveal how to bring out its strong fragrance and individual flavor". The lemon juice brought out the natural spicy and smokey flavor of the mushroom which has very meaty flesh. At the time I thought of the mushrooms as very woodsy and indicative of a mushrooms flavor but much more intense. I enjoyed this very simple preparations but would love to explore other techniques to play with this mushrooms distinctive flavor. As the main entree I had Negimaki (Scallions wrapped in thinly sliced beef served with teriyaki sauce). This dish I have had in other Japanese restaurants in the DC Metro area (namely at Matuba which is right across the street from the Tako Grill). It is served very well here with a not too sweet and balanced teriyaki sauce that is played off by the fresh scallion flavor. Overall a tasty meal that stays to its simple roots of Japanese cuisine but with subtle flourishes (and surprises) with exotic mushrooms and superbly fresh fish selections (and ingredients). Can't say more than that people should try it out; with no doubt that people already have. While I am still in town I am going to Jose Andres MiniBar; have heard the buzz about it and now must try it out. Can't wait for the whimsical and ground breaking experience I am going to have (with the great reviews I have read here on egullet and the washington post magazine to wet my palette). I miss DC, it is good to be home; even if it is for a short while. I might as well catch up with what I have missed out on while I have been away. Hobbes

Hey Bicycle Lee, I have not had the chance to experiment with the gelling properties of sodium alginate and calcium chloried but there has been a thread on egullet about how Ferran Adria, of El Bulli, makes his fruit caviars. The egullet member Inventolux who is a wealth of culinary information shed light on to this fruit caviar process in this above thread. Hope this helps Hobbes

Using this method you can also add some dry white wine to the water which will add another level of flavor to your rendered fat if you so desire. Hobbes

peugeot is my choice. It just stands the test of time and still grinds like new. My mother still uses her 25+ year old peugeot mill as her one and only and still works like a charm.

The recipe for Masala Chai on Food & Wine.com is very authentic and is the same recipe that Teaism uses which The Washington Post proclaims that this is "the most authentic version". A blend of Indian black tea with spices - cinnamon, cardamom, ginger, and cloves. Boil with milk and sugar. Enjoy (I do) Hobbes

oh, a tea master is simply a person who processes tea leaves for the beverage. Processing meaning; picking the tea leaves, drying the leaves, fermenting the leaves or blending different types of tea for a blended tea (such as English breakfast).

This is a great topic of discussion, the etymology of the word tea. This article opens an opportunity to for us here on egullet to chat about a very complex subject; where tea comes from and the process the tea leaf goes through to make the beverage we call tea in English. I have had an opportunity to work at a tea shop for a numbers of years in Washington DC named Teaism which sells 50 varieties of loose leaf tea. The shop’s goal was to educate the public about the complex world of tea (outside of a Lipton’s tea bag). On this post I’ll briefly go into what I learned while I was at Teaism which this article helps open this topic of discussion. What we call tea comes from one plant (Camellia Sinensis) no matter what type of tea we are drinking. (There are some other principal genetically related strains recognized (and a number of hybrids between the varieties ) but are all still in the Camellia family). What causes the difference in taste and quality of tea is determined by how the fresh leaves of the tea plant are processed and their level of contact with oxygen. The flavor of the tea is also effected by the environmental factors of the area where the plant is grown, much like how the grape is for wine. The principal tea growing countries happen to be mostly the countries that were on the silk road trading route. Theses countries are: China, Japan, Taiwan (Formosa), Sri Lanka (Ceylon), Africa, Indonesia. Other tead growing countries include: Argentina, Brazil, Ecuador, Peru, Burundi, Ethiopia, Madagascar, Mauritius, Mozambique, Rwanda, Uganda, Zimbabwe, Azores, Bangladesh, C.I.S., Iran, Malaysia, Nepal, Turkey, Vietnam, Australia and Papua New Guinea. More on tea growing areas. Knowing the nation (or area) tea is grown in is very important because, not much unlike wine, tea is named by where it came from and how it is processed. There are five main types of tea, all originating from the Camellia sinensis : white, green, oolong, black, scented. White tea results from the finest tip top leaves being picked when just sprouted and then are dried with out oxidation (fermentation). White tea is mild and slightly sweet. Green tea is not oxidized and the leaves are processed by picking then drying them by steaming or pan frying to stop any oxidization process and then rolling the leaf. There are 100s of types of green teas available and different drying, steaming, and rolling techniques create different results. There is even one type of green tea (named Gen Mai Cha ) that roasted rice is added to the tea. Oolong tea is semi fermented meaning that green tea is allowed to oxidize 12-70% more than a green tea. This gives the tea tasting notes that have qualities between a black tea (fully fermented leaves) and a green tea (no fermentation at all). Black teas are a fully fermented tea where the leaves go through a four steps process - withering, rolling, fermenting, and firing (or drying). This process results in different flavors of black tea and will result in different levels of quality of the tea depending how the tea master chooses to take on. Tea quality is basically rated on size of the leaf. A tea with a higher percentage of full leaves will result in a greater quality of tea in the end. Green teas always have a larger percentage of full leaves in them which results in a more expensive and better tasting product. There are two stages of tea grading; one for full leaves and one for broken leaves. Tea bags use the broken leaves which is mostly compiled of dust. There are many levels of (and terms for) a tea that goes from full leaf (the best) to dust (the worst). If you see the term Orange Pekoe on a tea bag this is a level of grading and has nothing to do with an orange flavor of the tea. Orange Pekoe is on the full leaf scale and is near the bottom 1/3 of the quality level. More on tea areas grading and tea types. Scented teas can come form any tea type above. Earl grey is a popular scented tea (a blend of Indian and/or Chinese black teas flavored with bergamot (a citrus fruit) oil). Some teas in this category do not get any additional flavor from additives such as bergamot but by toasting the actual tea; one such tea is Lapsang souchong. See Teaism's web site for a very comprehensive list of teas in all the above categories. There are pictures of each individual tea which I find to be nice feature of the site. As you can see tea is very complex and I have not even gotten to the part about brewing the tea itself. I can go into the minutiae for brewing tea and what is needed for different tea types, but I wont due to the lack of space. Just check Teaism's web site and the The Tea Caddy web site for a very good primer for brewing and you will have a good cup every time. Each type of tea needs different water temps and brewing times. These web sites will help you determine this. The best tool to brew loose leaf tea is a basket strainer or loose in a tea pot then strained. Tea balls or spoons that trap the tea are no good because it crams the tea and dose not allow for the tea to expand, allowing the fullest of brew. Need anymore help just ask. This post is far form conclusive but hope will spur some conversation or answer some questions about tea. Me I am not an authority on tea but if you have any question feel free to ask away. Another very good resource is the Way of Tea web site. It goes into great detail about what I posted here and is very interactive due to you being able to check on this year's harvests, etc. Hobbes

thanks Jinmyo. The article went even further to add this application to Kobe beef? Would you all do such a thing to such a great cut of meat? I would tend to take the "less is more" philosophy with kobe. Hobbes

Has anyone out there while grilling or pan frying their steaks do as this Washington Post article suggests, "Coat filets evenly with sugar, salt and black pepper,". The article goes on and says that, "there was nothing sugary about the steak: no saccharin smack or caramel overtone. But that steak was different -- and it was one of the best steaks I'd ever tasted." What are people's experiences with this application; love to hear them? Hobbes

The job at Ohba is good due to the very talented Chef running the helm, he is a wild card. He not only runs the culinary side of the menu but the pastry side as well. In the interview I was offered a rotating tour of the Brigade starting with prep and then going upward towards the hot line. Ultimately this is not what has transpired. The pastry chef at Ohba left all of a sudden (a month ago) and left the assistant to run the program. The assistant wants to leave and go on to the culinary side. So they bring me in to fill this hole in pastry without my knowledge. So I am working pastry with a limited background in the pastry arts. That is ok I can deal with this surprise but it is not what I expected and not the best station to be suit my skills. I can give much more in the way of dynamic work if I was on the culinary side because that is what I know best of all. There is also no head pastry cook to run the helm at Ohba (full time besides the executive chef) so it is kind of frustrating not to have a chef, like on the hot side of the line in pastry, this reduces the amount I will learn. BTW I am also the only hired member of the pastry station (that is once I am trained in all that is pastry at Ohba). I'll stick it out and learn as much as I can, hey it will be fun and most likely I'll be moved out of the pastry station soon enough (I hope ). ttyl hobbes

Look at this following post again and a link to such NPR story about Chef Bobo who indeed served healthy lunches to school kids with great success. Success not only in the press by NPR, The New Yorker and Fortune but also by the kids; they ate the "health food" up. I posted these articles so people could get a view of what schools are serving kids. And in many schools across the country are serving McDonald's or the like. As in this post usually school boards site the reason for serving such unhealthy foods is because that is all the kids will eat. That is just not so, or at least in the case of Chef Bobo. A real look needs to be had what we are feeding our children. By feeding them unhealthy food via contracts (see post) with fast food it only teaches the kid's pallets to eat more fat. If hard facts are needed look at the 2000 California High School Fast Food Survey. There are hard numbers in this survey detailing the breakdown and percentage of schools using a la carte fast food items. (Food sold individually and not part of a complete NSLP meal. A la carte items are exempt from the dietary guidelines to which the NLSP meals must adhere. A la carte items are the place where fast food enters the NLSP meal system). Any bold text in the excerpt bellow is what I have been referencing in this particular post The following is just an excerpt of my original post. There are other articles in that post that cover more about the quality of lunches in schools across America. "Despite the obvious nutritional concerns, schools have their reasons for putting Big Macs and candy on the menu. A questionnaire distributed to California schools by the Public Health Institute in 2000 [survey linked above] turned up the classic rationales: Kids won't eat anything else. They don't have enough time for a real meal. Above all else, fast food makes money, especially when it comes with a brand name. The same arguments are made all over the country. And in the eyes of one food service director, they're all bunk." To see why "they're all bunk" see this NPR New article. The National School Lunch Program (NSLP) BTW: I beg to differ Fat Guy that stellabella is not offering valid infromation to this post. Stellabella, as long as with any egullet member is free to post and speak their mind. The eGullet.com User Agreement and Privacy Policy , which I am sure Fat Guy you are well versed in because you are a moderator of this forum states, "The eGullet.com team is dedicated to the principles of free expression. There are no right or wrong opinions on eGullet, and there is no culture of political correctness about food. Your messages will not be edited or deleted for content-based reasons, so long as they are germane to the subject of food, free of unlawful material, and otherwise comply with this agreement." And the point stellabella was making in the post on Jul 25 2003, 10:57 AM was clear and germane to me and the bylaws; "I posed a very difficult and very important question--why are the economically disadvantaged disproportionately obese? the answer is extraordinarily complex....." Since the egullet team is "dedicated to the principles of free expression" this allows many types of threads to be formed. Since this is a thread I created I will tell you my intention to create it. I wanted a place for people to discuss the obesity problem open and freely. So this may mean that some people want to add more observations than facts but either one is not wrong to do. This is an open forum and not a dissertation. We are not experts on this issue, even the experts have their doubts about the source of obesity. Let this forum be a place to discuss this very complex issue be it a factual debate or statement of concern or viewpoint. Lets debate and hash out the issues at hand but let people speak their mind without them feeling they have to defend themselves personally from attack. Hobbes