Sad food

Gladmat Festival, translated "happy food" was, from a chef's point of view..a sad food festival

As most of you can guess, Norway has very little -or none- knowledge about foreign food. Why? Because quite honestly, there are few Chefs who dare to come and settle down in this country to share their native food with the locals.
And those few ones who dared, like me, aren't being accepted by the government to settle down here and work, just as everyone else.

The result? A culinary oblivion, where norwegian or polish chefs, pseudo-chefs and wannabe foodies feel like making spanish or mexican food, serve it at a restaurant, charge you 300 nok (30 euros or 600 mexican pesos) and even claim its authentic!

Just because the norwegian Chefs Bent Stiansen and Geir Skeie won the 93' and 09' versions the Bocuse d'Or, doesnt mean that there is no place in this Country for other Chefs. Or that the Norwegian Cuisine is the best in the world, or even less, that norwegians can make ALL kind of foods!
I've heard many times that there are Mexican, French, Italian, Spanish restaurants. But have you been there and tried the pseudo-ethnic food they serve?
Its absolutely ridiculous.

I assisted to the Gladmat Festival, recommended by everyone, to be the culinary heaven, but sadly, It was nothing like that.

This cr---p, a pseudo "chile con carne" with corn bread and out-of-the-can corn was sold by some wannabe mexican restaurant during the festival, and they claimed it was authentic mexican food "from everywhere in Mexico"-as I was told by someone working there.

-Excuse me, but what is this?

-We have a tortilla wrap, ribs and this is chile con carne, all mexican specialties.

-Im sorry but, specialties from where, from which state?

-Everywhere in Mexico, really, all mexicans eat this.

-Oh dear...I see... And you got your recipes from?

-A chef from Maine, she came and gave us this amazing recipes.

-Yeah, with canned corn as topping, right?

But hey, it doesn't end here, lets see what else happened in other stands, because during the 3 days i attended, i found enough material to make my own version of kitchen nigthmares.

Actually at one spanish stand, I felt a bit like Gordon Ramsay, facing disgusting food sold as authentic goodies to all these poor people.

I have nothing about other people selling the food they like the most, I do it myself, considering my experience and education in France. But hey, I have a big respect for the food, and despite the facts we Chefs are allowed to make some minor changes to the food, I wouldn't fuck up a coq au vin and then sell it as traditional french food.

Said that, i approached the spanish chef, you know, chef jacket with the Spain flag, his and his restaurant's name all in spanish.

-hola, que tal? me puede dar dos platos de paella, por favor? (hi, can i have 2 paellas please)

-snakker kun på englesk! (speak english!)

-My apologies, I just thought you are in love with spain and its food, so you would speak some spanish, hein?

-I dont understand

-Yeah, you have a spanish restaurant, you serve spanish food, you have the Spain flag in your jacket, i would expect you to speak spanish

-Ja, ja....what do you want?(pissed off)

-I wanted paella but, why is it so mushy, and It looks overcooked from here.... you put saffron in it, didn't you?

Enough said, local restaurants participate in this festival wanting to make money before making food. What a wicked idea.
And hey it's not only my opinion. Its well known that the local newspapers gave a poor rating to many of the stands in the festival, and many other stands were shut down for failures to stick to food hygiene and food safety regulations. Damn but we all chefs have learnt that at school haven't we? Or wait are they real chefs or just a dude with a chef jacket and a hat?... or actually no chef jacket and no hat, and sometimes not even an apron. Just a random dude there that has no idea of what's going on, like at this oriental stand, where they couldn't tell me the ingredients inside the not amazing spring rolls. Or be clever enough to notice the rice is undercooked and cold.

Even at the cheapest nastiest chinese they would give you decent rice (a fool-proof dish), and know the basic ingredients of a vegetarian spring roll. And as a spanish friend, who also attended this festival said, we would have cooked, even for free, to make a real authentic food, but the norwegians are so proud that they wont ask for, or accept any help.
Just like him, I would have liked to be there next to their stand, with my own traditional mexican food, and see what would have happened. Next year, maybe, if norwegians realise that making food is first an art, and then a business.

All set for the Gladmat Festival 2009

This sounds like the best place to be in Norway this week, the Gladmat festival that , for 11th year, will fill the Stavanger Bay and surroundings with more than 30 different cuisines, special norwegian guests, cookbooks, food writers, chefs, foodies and tourists, all in the same place, for 4 days.
Unfortunately for me, a food-lover Chef, I wont be participating in the festival as an exposer as I was planning, however I will be there to cover the festival highlights, as well as visiting the back of the house, thanks to the festival organizers who have been helping me with the program, logistics and an all-access pass.
I will try to see what most people wont see on the guest's side.
I will try to get to know the Chefs, their experiences, and what they are showing to the world.
This will be the first part of my own project named "The food connection" but this is yet to be a surprise.

Hopefully I will get to shoot from the air, but we will see how this develops, and if the weather will be good enough for an helicopter tour.
As for myself, everythings ready!

Dressing up Sjokolade Fondant

After focusing in new ideas for the menu, I had to go back and review one of our best-selling desserts, the chocolate fondant. A sweet bite of dark chocolate and rhum, served with vanilla ice cream and wildberries.
I think we have never had a standard way to dress it up, however my first attemptm which was pleasantly accepted by co-workers, restaurant manager and guests. Now i find it a bit "empty", vague and definetely not space-saving!



Now with a round dish (smaller), higher in the centre, focuses the fondant and keeps the berries and the coulis away from the chocolate, waiting until the guest gives the final strike. Like?


Personally, I like this version more, and hopefully it will become a standard in our restaurant...Its a bit ironical that while I was working in Paris, and I decided to "upgrade" a little bit to please the guest (or to improvise), I was always told to stick to the standard, which of course I thought it wasn't that high for a 4 star hotel. All i could think was, "If i can do it better, I will do it better because your standards aren't right!". And that actually got me in some troubles.
But what I wanted to say about all this standarisation is that if its good then keep it, and if not then change it! Standards are never high enough!.

On other matters, but back into desserts, what i dislike is the prohibitive cost of fresh raspberries, or any other berry, which stops me for making a french chocolate macaron with vanilla scented mascarpone cheese and raspberries. That was a really good dessert, simple, eye-catchy and tasty! To read more about the Macaron, and all the information related to the menu developed (not by me) at the Marriott, go to Courtyard entry.

Midnight snack

Or i should say Midnight dinner? yes I should. What some packages of Norwegian salmon, few items on the fridge and a hungry insomniac chef can do!

It was about midnight when I realized I was hungry, there was no food, the rest of the crew was sleeping and honestly I couldnt just eat some sort of sweets.
Ive got some salmon as a Christmas gift from one of our suppliers at the Hotel, and it took me about 3 minutes to know what to do.
First, the pasta, penne rigate. Why? Because its boring eating spaghetti with salmon, just like eating tortillas with peanut butter.
Wait that would be odd, not boring, if not a bit disgusting, but you've got the point.
So before cooking the pasta with the standard procedure...the sauce. There was no creme fraîche, fløte(like the one for the coffee) or any other milk product besides butter. There were 2 eggs, a small jar of french red mustard, and of course flour. Wheres the flour?-
Well, a whole grain flour was all i could find. But The Chefs ability to create a delicious meal with whatever its found on the fridge is called improvisation.
Butter with fluor, yeah cook it a litte bit -or much- remember the sauce must not taste like liquid dough!
the water, the mustard, egg yolks...let it boil and when the taste is approved, take it out of the fire (in my case it was induction! I hate it!)
Afterwards just add a generous portion of butter to give that extra taste and shine to the sauce, with a little touch of white wine. Voila.
-What else?- the salmon of course, not smashed please, and also not big slices. I think some Chefs are not congruent with the meals they prepare. Like a song, a meal must have compass, rythm, synchronization.
What i mean is that it must be congruent. the penne rigate: 2-3 cm long, you can take probably up to 5 pieces in each bite, and the salmon should be "around" that size. Why?
Simply because its easier to take both salmon and pasta with your fork and have the taste of both in your mouth.
Otherwise you would have more salmon, or more pasta. Nevermind, I will explain it later.

So back to the salmon, I just sliced it into small cubes and mixed it with the pasta. Adding an extra touch of butter, of course.
I carefully placed it on the dish and ended with 5 generous tbsp of my sauce. Some decoration, and thats all.
A 15 min. out of the ordinary midnight snack!
Good night!

Chef Guillermo

The egocentric post.

Yes, in this post I will mainly talk about me, myself and I.
And yes, Im Mexican, Im a Chef and Im in Norway for now. What a cold place to be in the winter.
Yet I dont feel any autobiographical at the moment, I might share with you some things about myself and my career, which again, is the reason Im writing this blog.

My name is Guillermo, not William, however it might be a bit difficult for some non spanish-speakers to pronounce, and I also find my new "alias" a little more "catchy" to my public (mainly english-speakers) so as for now everyone will remember my alias in this virtual book, William Cook.
And yes this is my book, a book because I find this term more accurate than a blog, because here I will tell you stories, poems, i will write my memories, happenings. I will post my photos, my recipes.

William Cook i norge

So i found myself in Norway.
Its a new chance to get to know a different way of cooking! Far away -or not too far - from the french!
But apart of my cultural despise for Parisian people, I must say I like some french food. I mean, I made my last year of School in a French University where of course all was french food!

However, here in Norway "la classe francaise" its not present anymore, here there is a mix of everything in a meal, a mix of ingredients, colours and tastes -not always accurate- but that somehow make you feel like you are in the hands , or in the meals of an artist.

But as a general overview, i think i will miss the good food found in France!

As a way to evaluate our skills and knowledge acquired during our french culinary specialisation program in Paris at the Institut Universitaire de Formation des Maîtres (IUFM), the University, the Mexican Residence for Students Maison du Mexique and the 18 mexicans accorded to prepare a fancy dinner with mexican ingredients and french techniques.
We were in charge of everything and we worked in multiple task such as decorators, cooks, pastry cook, waiters, bartenders, audio and video techincals, host, dishwashers, stewards, security agents, etc.



We were very nervous as well and excited about this challenge, considering we would have -once again- the Mexican Ambassador to France as our VIP guest.
I acted as the Pastry Chef, and had the luck to work with my closest friends in the partie. I also created this slideshow projected right before starting the service to all the 120 assistants.
Its purpose was to show the french how really Mexico is, outside the stereotypes and cliches, and of course, to show the world some of my shots :)



More coming soon.
For a second opinion, please check what my friend, food-lover and writer M wrote about this event here