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vsplusonline · 4 years

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Ten best food shows on Netflix, Amazon Prime, Disney+ Hotstar

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Ten best food shows on Netflix, Amazon Prime, Disney+ Hotstar

Let me say it straight away— I am not a big fan of food shows. Cruelly aspirational, my kitchen looks nothing like the fancy ones on the show, and even if I were to follow the simplest of recipes, where the chef du jour is just throwing things together to create a fabulous dish, it would unfailingly turn into an unpalatable mess.

Being vegetarian by choice, I find it difficult to watch all that meat. But duty calls and as I dived headlong into the world of food shows on streaming platforms, I discovered the meditative calm of sushi, the anthropological evidence for Prometheus, the heart-breaking beauty of Havana, the unfailingly-disturbing Lord of the Flies and the joy of desserts. One of my favourite Bob Dylan lines suddenly popping up in the middle of a show was an added bonus. So here, in no particular order, are 10 shows you could check out to learn about the emotions, history and techniques of food.

MasterChef Australia

Disney+Hotstar, Seasons: 12, Episodes: 768, Runtime: 30-120 minutes

With new judges, restaurateur and chef Jock Zonfrillo, food writer Melissa Leong and season four winner Andy Allen replacing Gary Mehigan, George Calombaris and Matt Preston, Season 12 of the cooking reality show is different yet with the same amounts of drama and intrigue. The mystery boxes, pressure tests, and immunity challenges do not fail to thrill as contestants create works of art from duck’s oesophagus, (really) chocolate, parsnip, parsley, fennel coconut, chilli, mango, lemon chicken and potatoes.

A mild Gordon Ramsay and Katy Perry are celebrity judges while the contestants are winners from previous seasons. If reality shows are your thing, you cannot go wrong with this veteran based on a British show from the 90s where amateurs and home cooks competed for the ultimate cooking prize. Season 12, which started to air on April 13, is into week 5 which is the Twists Week.

Jiro Dreams of Sushi

Netflix, 81 minutes

When the hurlyburly’s done, when the battle’s lost and won, (cooking and restaurants always remind me of Macbeth), it is time to move to sushi. David Gelb’s documentary about an 85-year-old sushi master, Jiro Dreams of Sushi (2011) is beautifully calm. While the movie is all about the perfect cut, the freshest seafood, massaging the octopus for 45 minutes instead of 30, Jiro Dreams of Sushi also tells the story of fathers and sons.

Jiro Ono started working at the age of seven at a local restaurant. A formal portrait of young Jiro with his father holding his hand is all he has of his father, who seems to have lost his money and taken to drinking. Jiro says he did not go to his father’s funeral. Jiro’s elder son, Yoshikazu (50) who will eventually take over the restaurant, still works for his father. Jiro speaks of the kind of tough love he has dispensed to his sons (the younger son has opened his own sushi restaurant) to ensure they will be able to carry on. Even if you are not a fan of sushi, Jiro Dreams of Sushi, with its evocative music and dazzling photography is irresistible.

The Chef Show

Netflix, Seasons: 3, Episodes: 20, Runtime: 26-34 minutes

This is a delightful show for all nerds, geeks and comic-book fans. In 2014 Jon Favreau wrote, acted and directed Chef, a charming film about a successful chef who gives it all up to run a food truck. Roy Choi, the creator of the gourmet Korean-Mexican taco truck, Kogi, was consultant for the film and trained Favreau on all the ninja chef moves.

Incidentally, Favreau directed Iron Man, the movie that set the ball rolling for the gargantuan Marvel Cinematic Universe. The Chef Show which premiered on June 7, 2019 is a spin-off of the film and features Favreau and Choi experimenting with fun recipes (yes that grilled cheese is a star) and breaking bread with some of the biggest names in the entertainment business. It was fun watching them do a pepper pot for Gwyneth Paltrow (nudge, nudge) at Goop and have Tom Holland discuss his audition with Robert Downey Jr.

Ugly Delicious

Netflix, Seasons: 2, Episodes: 12, Runtime: 45-55 minutes

Chef David Chang uses popular food to dissect the concepts of travel, history, culture and the notion of authenticity. The first episode, which premiered on February 23, 2018 looks at pizza—from the uber traditional pizzas in Mark Iacono’s pizzeria, Lucali, in Brooklyn to a tuna mayonnaise one in Savoy in Tokyo and one from Dominos! There are also stops in Frank Pepe in Connecticut, Antillo’s pizzeria in Naples and Bæst in Copenhagen.

With a variety of guests, including food writer Peter Meehan, comic Aziz Ansari and TV show host Jimmy Kimmel, Ugly Delicious is an in-depth look at everyday food. Watching Chef Floyd Cardoz enjoying Awadhi cuisine in the episode on Indian food, which also featured Padma Laxmi, was particularly poignant as Chef Cardoz passed away on March 25, 2020 of COVID-19.

Salt Fat Acid Heat

Netflix, Seasons: 1, Episodes: 4, Runtime: 40–48 minutes

The four-part show, which premiered October 11, 2018, is based on Samin Nosrat’s bestselling cookbook, Salt Fat Acid Heat (2017). The show sees the chef, TV show host and food writer travel the world to investigate the four pillars of cooking namely salt, fat, acid and heat. She travels to Italy to explore fat and the concept of “noble meat,” Japan for salt, Mexico for acid and Chez Panisse (where she worked her way up from bussing tables to chef) for heat. Salt Fat Acid Heat is an interesting way of looking at food buttressed by a charming host and Instagram worthy locales.

Cooked

Netflix, Seasons: 1, Episodes: 4, Runtime: 50-58 minutes

Samin Nosrat is described as “the chef who taught Michael Pollan how to cook” and features in Cooked, Pollan’s four-part documentary based on his eponymous book. The documentary travels the globe to explore the different aspects of cooking, which serendipitously correspond with the four elements—earth, water, fire, and air. Pollan, a writer (The Botany of Desire, The Omnivore’s Dilemma) activist and professor looks at the socio-cultural impact of food on our lives.

In collaboration with Oscar-winning filmmaker Alex Gibney, Cooked travels with an aboriginal tribe to hunt goanna (a type of monitor lizard) and tries to bridge the gap between our “meat transactions which are hidden behind feed lots and abattoirs” and our plates. There is also singer-songwriter James Taylor singing a song to his pig, Mona.

Street Food Asia

Netflix, Seasons: 1, Episodes: 9, Runtime: 30-34 minutes

Released on April 26, 2019, Street Food Asia looks at street food in Bangkok, Osaka, Yogyakarta (Indonesia), Chiayi (Taiwan), Seoul, Singapore and Cebu (Philippines). Looking at the bustling Mangal Chat Wale, the delicious kebabs at Karim’s and batura at Nand di Hatti in the Delhi segment, one can only imagine the silence on the streets now with the lockdown and the number of livelihoods affected. Truoc’s Snail Stall in Ho Chi Minh was a revelation of the number and variety of edible snails.

Chef’s Table

Netflix, Seasons: 6, Episodes: 30, Runtime: 50 minutes

David Gelb, who also created Street Food Asia, considers Chef’s Table a spiritual successor to his Jiro Dreams of Sushi. The show which premiered on April 26, 2015, profiles professional chefs, their inspirations, dedication and determination to make it. Chefs from all over the world including Italy (Massimo Bottura), Argentina (Francis Mallmann), Sweden (Magnus Nilsson) Brazil (Alex Atala), South Korea (Jeong Kwan) and Russia (Vladimir Mukhin), are featured. Gaggan Anand and Asma Khan represent India though their restaurants are in Bangkok and London.

The episode featuring Christina Tosi, founder and owner of Milk Bar and creator of the infamous crack pie was a revelation into what drives these men and women to create delicious works of art. It also revealed the workings of a restaurant including the family meal, where the crack pie (a pie so good it is addictive) was born. Seeing David Chang (he hired Tosi and encouraged her to open the Milk Bar) gives that special joy of connections.

Eat the World with Emeril Lagasse

Amazon Prime, Seasons: 1, Episodes: 6, Runtime: 30 minutes

Emeril Lagasse, the star of cookery shows in the 90s and nougties, travels the world with other chefs discovering the cuisine of different places. The entertaining and informative show was first aired on September 2, 2016. Eat the World… sees Lagasse in Sweden exploring New Nordic with chef Marcus Samuelsson, searching for the Shanghai soup dumpling with Mario Batali, exploring modernist cuisine in Barcelona with chef José Andrés, Jeong Kwan’s vegan cuisine in South Korea and Franco Pepe’s pizza with Nancy Silverton in the Campania region of Italy. In colourful Havana, Emeril and Aarón Sánchez taste the freshest of vegetables from urban gardens in an Ajiaco stew, a fine roasted pig with a cigar instead of an apple in its mouth—it is Cuba after all – and dine at a paladar (restaurants run out of homes).

Kantaro: The Sweet Tooth Salaryman

Netflix, Seasons: 1, Episodes: 12, Runtime: 24 minutes

This is the perfect dessert to end a food show marathon. Based on the manga series, Saboriman Ametani Kantarou by Tensei Hagiwara, Kantaro: The Sweet Tooth Salaryman follows the adventures of Ametani Kantarou, (Onoe Matsuya) who quits his job as a programmer and joins a publishing house to indulge his sweet tooth. In the first episode, which aired on July 7, 2017, he zips through his sales calls to visit the Kanmidokoro Hatsune, a traditional sweet shop in Ningyōchō. There he samples anmitsu and is transported into dessert fantasy. His rhapsodies over the jelly, fruit, gyūhi and agony over choosing between white and black syrup are endearing.

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networkingdefinition · 5 years

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Noodles Quotes

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• 3 years ago I was stocking shelves at Target, living on Ramen noodles, and crashing at Billy’s house. Now I’m on tour – Benji Madden • A lot of people in this country are obese because of a form of malnutrition. One thing I’d like to do is to help people understand the correlation between a steady diet of empty calories – though you may not experience hunger pangs, you can’t really function well if all you’re eating are things like ramen noodles, or chips, cookies, and sodas, things that are quite typically inexpensive and affordable because of the way we subsidize the ingredients that go into them. – Lori Silverbush • A professional player is smarter than a college man. He uses his noodle. He knows what to do and when to do it. He rarely goes up in the air as is the case with most of our college players when they get in a tight place. – Red Grange • All the dreamers in all the world are dizzy in the noodle! – Edie Adams • Almost anything can be stretched to serve more people by being added to a white sauce or canned gravy or undiluted or very slightly diluted canned soup and served over noodles or rice. With chops or chocolate eclairs, however, the only solution is to claim you don’t like them. – Jo Coudert • And what have I done?” What? WHAT?…You’ve stolen them.” With that, Cornelia fled, but Buttercup understood; she knew who “them” was. The boys. The beef-witted featherbrained rattledskulled clodpated dim-domed noodle-noggined sapheaded lunk-knobbed BOYS. – William Goldman • As a musician and a guitar player, I can noodle as well as anybody. But from my background as a session musician, I always try to play what is called for by the lyric and listening to the song. As a writer, that’s what I do, too. – Richie Sambora

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'Noodle', orderby: 'rand', order: 'DESC', template: '1', limit: '68', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_noodle').html(obj); jQuery('#thelovesof_noodle img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); ); • Because real thoughts come from outside and travel with us like the noodle soup we take to work; in other words, inquisitors burn books in vain. If a book has anything to say, it burns with a quiet laugh, because any book worth its salt points up and out of itself. – Bohumil Hrabal

• But I couldn’t draw as fast as she requested. Thus, I tried to create the worst abomination of a comic that I could, so as to make her not want comics anymore. That abomination, my friends, was Happy Noodle Boy. – Jhonen Vasquez

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• Can’t make chicken salad out of chicken noodle – Mike Ditka • Carbohydrates, and especially refined ones like sugar, make you produce lots of extra insulin. I’ve been keeping my intake really low ever since I discovered this. I’ve cut out all starch such as potatoes, noodles, rice, bread and pasta. – Cynthia Kenyon • Censure is a limp noodle across the wrist of the president. I think the way we vote on the articles will express the way we feel stronger than any censure vote. – Larry Craig • Even now, when I do a slide show of the Geek Squad story, the first slide is a photo of ramen noodles. Because for me, ramen noodles are the international symbol for struggle. – Robert Stephens • He’s smaller than me, did you see him? He looked like a noodle next to me. – Adrien Broner • I can make things, but I don’t cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I’m too absentminded. – Paula Poundstone • I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles. – Ted Allen • I don’t put cream in any pasta noodles ever. I would use a little butter, but I don’t ever use cream. – Mario Batali • I hate to admit this but I don’t even know how to make a cup of tea or coffee. I can boil a kettle for a pot noodle and I’ve been known to warm up some food in the microwave. – Michael Owen • I have a rescue dog named Fideo, which means ‘noodle’ in Spanish, and a cat named Hutch. – Ana Ortiz • I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that’s very simple on the digestive system – I tend to keep it light. I love Japanese food too – sushi, sashimi and miso soup. – Shilpa Shetty • I remember when I couldn’t afford to eat like this. It was ramen noodles and the San Francisco Treat [Rice-A-Roni]. Dessert? Get you a honey bun and put a slice of cheese on it. Put it in the microwave for 45 seconds and you had the gift of a lifetime. – Rick Ross • I wouldn’t exactly call it ‘cooking’ but I can make noodles. That means I can boil water, put the pasta in and wait until it’s done. – Devon Werkheiser • I’m not as good as a man as you are, Sundown. I find it hard to give an enemy my back under any circumstance.” – Ren “Oh, I didn’t say I was giving her my back. I’m not lacking all my noodle sense. But I’m not holding a grudge neither. Sometimes you just got to let the rattlesnake lay in the sun.” – Sundown “Men? You do know I’m standing in this little box with you and can hear every word?” – Abigail “We know. I merely don’t care.” – Ren – Sherrilyn Kenyon • If it’s possible, I will have some noodles in the morning and start talking to people, start to think about a few things in my head – the project or a few ideas which are not finished or if there are possible directions and what will lead into another game. It’s always like setting up some kind of game you can continuously play. – Ai Weiwei • If you think you can lead your flock of sheeple and peeps to some glorified noodle fest on the mall, you got another thing coming, mister. – Stephen Colbert • I’m Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn’t have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun. – Joey Fatone • I’m layering away: sauce, noodles, I belong to you, cheese, sauce, my heart is yours, noodles, cheese, I hear your soul in your music, cheese, cheese, CHEESE. – Jandy Nelson • I’m not the kind of guy who sits around at home and writes songs. Once in a while I’ll pick up a guitar and noodle around, but it’s rare. – Scott Ian • Instructions for Adam Look after no one except yourself. Go to university and make lots of friends and get drunk. Forget your door keyes. Laugh. Eat pot-noodles for breakfast. Miss lectures. Be irresponsible. – Jenny Downham • It turns out that Molly wasn’t her mother’s daughter in that respect. Charity was like the MacGuyver of the kitchen. She could whip up a five-course meal for twelve from an egg, two spaghetti noodles, some household chemicals, and a stick of chewing gum. Molly … Molly once burned my egg. My boiled egg. I don’t know how. – Jim Butcher • Life was so much simpler in pre-video days when everyone refused invitations because the ‘Forsyte Saga’ was on. Now we all just have a long list of unwatched shows, all of which, it seems, our friends are raving about. I feel as outdated as if I wore a Fair Isle sweater, ate Pot Noodle and had a two-bar electric fire in the sitting room. – Simon Hoggart • Memory, in my opinion, is a complete noodle. It hangs on the silliest things but forgets the stuff that really matters. – Ellen Potter • My grandmother was a kind of Scarsdale, New York, society woman, best known in her day as the author of the 1959 book ‘Growing Your Own Way: An Informal Guide for Teen-Agers’ – this despite being a person whose parenting style made Joan Crawford’s wire hangers look like pool noodles. – Sloane Crosley • My mom cooked pot roast with noodles and frozen vegetables. Or she’d make spaghetti or hot dogs, or heat up TV dinners. Before I started modeling at age 19, I was 5’8″ and weighed 165 pounds. – Carol Alt • Noodles are not only amusing but delicious. – Julia Child • OH KYO KUN! Isn’t it said that eating pink noodles turns you into a horny pervert?! – Natsuki Takaya • Once you’ve started a film you don’t become a wet noodle. You must have that conflictual interface because you don’t know, and they don’t know. It’s through conflict that you come out with something that might be different, better than either of you thought to begin with. – Jack Nicholson • Peace will come to the world when the people have enough noodles to eat. – Momofuku Ando • Ramen is a dish that’s very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles. – Masaharu Morimoto • Sam was starting to feel anxious. Nutella and noodles were fine. Great in fact. Miraculous. But he’d been hoping for more food more water more medicine something. It was absurdly like Christmas morning when he was little: hoping for something he couldn’t even put a name to. A game changer. Something…amazing. – Michael Grant

• She led him past the engine room, which looked like a very dangerous, mechanized jungle gym, with pipes and pistons and tubes jutting from a central bronze sphere. Cables resembling giant metal noodles snaked across the floor and ran up the walls. “How does that thing even work?” Percy asked. “No idea,” Annabeth said. “And I’m the only one besides Leo who can operate it.” “That’s reassuring.” “It should be fine. It’s only threatened to blow up once.” “You’re kidding, I hope.” She smiled. “Come on. – Rick Riordan • Since I’ve been on my own, I’ve been eating a lot of popcorn, cereal, instant noodles, and snack bars. I have a hot plate in my bedroom, a microwave, and a small fridge. That’s the kind of kitchen I know how to get around in. – Karen Marie Moning • Spaghetti… I can’t eat spaghetti, there’s too many of them. No matter how hungry I am, 1,000 of something is too many. I’ll have 1,000 pieces of noodles. – Mitch Hedberg • ‘Tampopo’ is a deeply odd film about Japan, ramen noodles, love and sex. It made me very hungry and desperate to travel to Japan. It started my love affair with this amazing country, its culture, its food, its cinema and made me buy my first ticket to the land of the rising sun. – Jamie Cullum • The boys. The village boys. The beef-witted featherbrained rattleskulled clodpated dimdomed noodle-noggined sapheaded lunk-knobbed boys. How could anybody accuse her of stealing them? Why would anybody want them anyway? – William Goldman • There’s a Polar Bear In our Frigidaire– He likes it ’cause it’s cold in there. With his seat in the meat And his face in the fish And his big hairy paws In the buttery dish, He’s nibbling the noodles, And munching the rice, He’s slurping the soda, He’s licking the ice. And he lets out a roar If you open the door. And it gives me a scare To know he’s in there– That Polary Bear In our Fridgitydaire. – Shel Silverstein • There’s only one rule in photography – never develop colour film in chicken noodle soup. – Freeman Patterson • We can do anything. It’s not because our hearts are large, they’re not, it’s what we struggle with. The attempt to say Come over. Bring your friends. It’s a potluck, I’m making pork chops, I’m making those long noodles you love so much. – Richard Siken • When beetles fight these battles in a bottle with their paddles and the bottle’s on a poodle and the poodle’s eating noodles… …they call this a muddle puddle tweetle poodle beetle noodle bottle paddle battle. – Dr. Seuss • When I would feel down…I’d have some noodles father prepared, and all the worries I had that day…Poof! They would all disappear. – Kim Young-kwang • Yes, but I’ve already made my fortune in other things. (Solin) Such as? (Geary) Viagra. My brother learned to take a personal problem and profit by it. (Arik) It’s true. It pained me to see a man as young as Arik stricken with impotency. Therefore I had to do something to help the poor soul. But alas, there’s nothing to be done for it. He’s as flaccid as a wet noodle. (Solin) How creative of you to project your problem onto me. But then, they say celibacy is enough to make a man lose all reason. Guess you’re living proof, huh? (Arik) – Sherrilyn Kenyon • You can’t be wishy-washy. That’s the most boring thing in the world, to be a middle-of-the-road wet noodle. That’s my greatest fear, to be like, “Oh, whatever.” That’s just not who I am. – Chris Black • You have to find a group that really desperately cares about what it is you have to say. Talk to them. They have something I call otaku. It’s a great Japanese word. It describes the desire of someone who’s obsessed to, say, drive across Tokyo to try a new Ramen noodle place ’cause that’s what they do, they get obsessed with it. – Seth Godin • You noodle around with tempo and sound until you get the perfect fit for that particular song, and then, so long as you can sustain it, God is on your side and everything comes easily and even the waiters smile. – Wilfrid Sheed • Zen is to religion what a Japanese “rock garden” is to a garden. Zen knows no god, no afterlife, no good and no evil, as the rock-garden knows no flowers, herbs or shrubs. It has no doctrine or holy writ: its teaching is transmitted mainly in the form of parables as ambiguous as the pebbles in the rock-garden which symbolise now a mountain, now a fleeting tiger. When a disciple asks “What is Zen?”, the master’s traditional answer is “Three pounds of flax” or “A decaying noodle” or “A toilet stick” or a whack on the pupil’s head. – Arthur Koestler • Zerts’ are what I call desserts. ‘Trée-trées’ are entrées. I call sandwiches ‘sammies,’ ‘sandoozles,’ or ‘Adam Sandlers.’ Air conditioners are ‘cool blasterz’ with a ‘z’ – I don’t know where that came from. I call cakes ‘big ol’ cookies.’ I call noodles ‘long-ass rice.’ Fried chicken is ‘fry-fry chicky-chick.’ Chicken parm is ‘chicky-chicky-parm-parm.’ Chicken cacciatore? ‘Chicky-cacc.’ I call eggs ‘pre-birds,’ or ‘future birds.’ Root beer is ‘super water.’ Tortillas are ‘bean blankets.’ And I call forks ‘food rakes.’ – Aziz Ansari

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jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'i', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_i').html(obj); jQuery('#thelovesof_i img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

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equitiesstocks · 5 years

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Noodles Quotes

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leedsbrownlawpc · 6 years

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There Are Answers For All Your Questions About Sexual Harassment

Those who are being sexually harassed have a lot of questions. With their working experience, our Commack sexual harassment attorneys will help you tackle critical issues and arrange your thoughts.

Targets of sexual harassment have many questions to be addressed: Could it be something I am imagining? It might be my responsibility? I do not really know if I have a claim, precisely what is sexual harassment? What should I do to get the person to stop harassing me? Am I required to file a complaint? What if I don’t know who to talk to? What can I do today to stop the harassment? I am afraid of retaliation by my manager. Exactly what do I do?

We have a team of sexual harassment lawyers serving Commack and areas throughout NY. Our lawyers have practical experience taking care of sexual harassment cases, and can offer you specific information and direction to assist you navigate your claim. We are able to help you to learn what choices you have and just what your legal rights are.

Your New York Sexual Harassment Claim Calls For Knowledge Of State And Federal Laws And Procedures

Sexual harassment laws and regulations are complex. When you are sexually harassed in the workplace, your manager can be violating federal, state or city laws. Title VII of the Civil Rights Act of 1964 is a federal law that specifically forbids sexual discrimination. This also incorporates a prohibition against sexual harassment. The New York State Human Rights Law (NYSHRL) also provides authorized protection against sexual harassment and sexual discrimination. New York City Human Rights Law (NYCHRL) may also provide protection. Depending on what is occurring, which laws apply to your situation? Every situation is unique. Which law or laws will protect you the very best? For your circumstance, how do you know which laws to use? There isn’t a single answer. Our sexual harassment lawyer who handles matters in Commack will assess your case and prepare a professional recommendation to suit your needs.

Based on the law, you may need to file an administrative claim before beginning a civil action. You may have to file a federal claim with the Equal Employment Opportunity Commission (EEOC), a state claim with the New York State Division of Human Rights or claim with the NYC Commission on Human Rights. These organizations are all interested in safeguarding the rights of job holders. There are vital differences between them all. You ought to bring your claim under the laws that supply you with the greatest chance of success based upon your situation. Failing to do so can stop you from attaining the remedies to which you may be entitled.

Responding To Assertions Of Workplace Sexual Harassment In Commack

There are many advantages to having our Commack sexual harassment attorneys advising if you have been a subject of employment discrimination and sexual harassment.

For the initial step, our sexual harassment attorneys can help you develop an approach. You may choose to meet with the employer to file a complaint concerning the problem, after discussing your choices with your attorney. Your company may have procedures and policies requiring you to do this in a very particular way. To file a claim for sexual harassment, you may have to comply with their documented procedures and policies. Make sure that when you submit a grievance, you have retained important records and maintain copies of all reactions from your company. In the event you advise your manager of the harassment, somebody is supposed to take action to research it. Our Commack sexual harassment lawyers can monitor this and help make certain there is a fair investigation. Our attorneys can take additional steps if your complaint is not moving forward.

In many cases, the employer does not investigate and may even retaliate against the sexually harassed staff member. Some supervisors may have transferred, fired or demoted a staff member who makes a report regarding sexual harassment. You might have been pushed to resign after you filed a complaint about harassment. Retaliation by your boss can be your strongest claim. Sometimes, the retaliation might be more subdued. Our experienced Commack sexual harassment attorneys can certainly help you recognize the signs. To demonstrate your claim, you have to document the retaliation. We can help with this.

Exactly What Are Your Remedies After Being Sexually Harassed In Commack?

Our Attorneys may also help you understand what remedies are available to you. Using various laws for your claim, you might be able to recuperate compensatory damages for emotional distress, back pay and future salary.

If you were sexually harassed at work, you could be eligible for significant damages. Call us today. Look at the specifics of your claim with one of our sexual harassment lawyers, helping clients in Commack.

Sexually Harassed In Commack? Reach Out and Call Lawyers Now

It can be extremely difficult to handle the effects of sexual harassment. Sexual harassment is nerve-racking, and can lead to fear or depression. Continuing to work with those involved in the harassment can make things worse. Many worry about retaliation if they say anything. What plan should you take? We can certainly help. You don’t need to undergo this by yourself.

Our sexual harassment attorneys can answer your questions. Our lawyers proudly assist valued clients throughout New York. If you would like a free claim assessment, call our offices now. Let us help evaluate if you have a claim against your company.

Please call (646) 846-2800. Our staff is available 24/7 to discuss your case.

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The post If You Have Been Sexually Harassed in Commack Speak to Our Sexual Harassment Lawyers appeared first on Sexual Harassment Lawyers in New York | Leeds Brown Law PC.

#law #lawyers #legal

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lgbtqfall2017 · 6 years

Text

I would like to start out by saying that the title of all this already feels extremely outdated. How many new “Weinsteins” have there been in the last week? The last month? It seems as though it’s never-ending; that every day there is a new news story I am waking up to and catching up on. I have had more than my fair share of feelings and emotions that have resurfaced for me during these times. As a survivor myself, I find it hard to read the testimonies and commentary made. I find it difficult to constantly wake up, get onto a news site and see another case of sexual assault on the front page.

Let’s get this cleared up here and now, I don’t think it’s hard to read because it’s my favorite celebrity, news anchor, or politician. I don’t think it’s hard because my favorite Netflix* show is being cancelled.

I could give a rat’s ass about all that. It’s hard because I know exactly what those victims are going through. I know the emotions that are pulsing through their veins as they finally speak out. I know the fear of being called a “liar” or “overdramatic” by those who don’t want to believe you. I know the feeling of denying you were assaulted for years and years, and I know the feeling of that weight being lifted off your shoulders after you’ve finally spoken out. I know what it’s like to constantly see your attacker and that huge mental toll it takes on you. And I know how it feels to get an empty apology that has no meaning behind it.

*Shout out to Netflix for removing Louis C.K., Spacey, and Masterson over sexual misconduct.

————

Frustrated

I guess reading all of these just makes me frustrated as fuck. Frustrated that it has taken so fucking long for this to hit the spotlight. Frustrated that I, like so many other survivors, am still so emotionally impacted with each and every story that surfaces. Frustrated that almost EVERY single person I know has a #MeToo hashtag somewhere in their tweets. Frustrated that people are trying to back up the assailants or rally behind them to defend their actions. Frustrated that many of these (public) assailants have already made their livings, and can live VERY comfortable lives (financially) after being publically called out. Frustrated that so many survivors are sitting here like I am, and are struggling to emotionally cope with these headlines every single day.

I think what frustrates me the most is that there are still so many assailants out there, going about their day-to-day activities with very little to no repercussions. Hell, my attacker is doing that as I type this. He’s running around town making money and living his “best life” and facing zero consequences for his actions. My friend’s attacker received no punishment, and is currently enjoying a full-ride scholarship at a school that is aware of his actions. It frustrates me that I know so many people who are in my shoes. Who are in my friend’s shoes. Who are in shoes that I can’t even contemplate.

————

POP QUIZ TIME!!

Assailants, please fill out this simple yes/no questionnaire provided to you below:

-Do you pat yourself when you slow down your vehicle to cat-call someone?

Y / N

-Does groping that girl in the bar after someone told you to stop the first time make you feel cool in front of your buddies?

Y / N

-Do you always call someone a slew of names when they politely decline your aggressive advances?

Y / N

-Do you blame the girl for your actions (ex: “her dress was too short”, “she was drunk”, etc.)?

Y / N

-Do you feel good about the time you masturbated in front of my friend in the bathroom and then followed him to the dance floor?

Y / N

-Does laughing after someone says, “do NOT touch me” make you feel superior?

Y / N

-Do you really think that an empty apology would make her forgive you?

Y / N

-Do you sexually harass all of your employees when it’s just you two in the office?

Y / N

-Is it a confidence booster for you to get dragged out of the bar for unzipping her shirt because “it wasn’t low enough”?

Y / N

-Do you honk every time you see an attractive person walking on the sidewalk?

Y / N

-Have you sexually harassed or sexually assaulted someone?

Y / N

———— LET’S SEE HOW YOU DID!!————

0= CONGRATS YOU’RE NOT A PIECE OF TRASH!

1-11= CONGRATS! YOU ARE A PIECE OF TRASH!

————

So just a little thought before I get into my next part of whatever this is. With all the news coming out against those who have committed sexual misconduct (FULL LIST), why are there still so many Americans who are not taking this as seriously as it should be taken? Why are y’all acting like this isn’t a HUGE FUCKING ISSUE? One would think that after 34+ men accused SINCE Weinstein, we would be looking at this a little more closely. Why are y’all still sweeping this intolerable behavior under the damn rug? These aren’t dust bunnies or crumbs from your pizza that you ate on the couch. These are cases of SEXUAL MISCONDUCT where the assailants are HUGE IMPORTANT PEOPLE IN MEDIA AND POLITICS. DO YOU EVEN CARE ABOUT THIS SHIT? Which leads me to my next segment: “Fuck You Americans Who Keep Sweeping Sexual Assault Under the Rug”.

————

Fuck You Americans Who Keep Sweeping Sexual Assault Under the Rug

A piece to all those who continue to act like sexual assault either a) doesn’t exist or b) continue to think that it is not a real issue.

I really don’t know how to kindly put this title. And I shouldn’t have to. Because you are part of the issue. One piece of this huge fucked up problem that isn’t being solved or even looked at like it should be.

For all of those still supporting Kevin Spacey: Fuck you.

For all of those still supporting Harvey Weinstein: Fuck you.

For all of those still supporting Dr. Luke: Fuck you.

For all of those still supporting Roy S. Moore: Fuck you.

For all of those still supporting Donald Trump: Extra fuck you.

For all of those still supporting Jeremy Piven: Fuck you.

For all of those still supporting Mario Batali: Fuck you.

For all of those still supporting Russell Simmons: Fuck you.

For all of those still supporting Ed Westwick: Fuck you.

Should I continue?

For all of those still supporting Louis C.K.: Fuck you.

For all of those still supporting Andy Dick: Fuck you.

For all of those still supporting George Takei: Fuck you.

For all of those still supporting R. Kelly: Fuck you.

Do you get the point now?

I feel like I just have more questions than anything. I guess I just don’t understand it. I don’t understand how you can still support someone who has wronged so many people. Or how you can vote someone into the Oval Office after 20+ women come forward. Like I really just don’t get it. I don’t understand how you are about to vote someone into office after they were found in a hotel room with a minor? Or how most of the country didn’t bat an eye when DeVos reversed the Obama-era policy on campus sexual assault? I don’t understand how the country isn’t up in arms over this. There were policies that helped survivors and they were revoked. Survivors are already in a vulnerable position and now we are even more so.

Also, I have had my fair share of run-ins with people who flat out do not think sexual misconduct is an issue or is something that needs to be fixed. And THAT baffles me. How can you not think this is an issue when it is in the news LITERALLY every single day since Weinstein was publically called out?

————

Just a few facts on sexual violence (from HERE and HERE):

One in five women will be raped in their lifetimes

One in 71 men will be raped in their lifetimes

In eight out of 10 cases of rape, the victim knew he person who sexually assaulted them

More than 90% of sexual assault victims on college campuses do not report the assault

Every 98 seconds, an American is sexually assaulted

Every 8 minutes, that victim is a child

18,900 military personnel experienced unwanted sexual contact last year

Still think it should be swept under the rug?

It’s time for America to grow up and take this issue on head-first. It’s time for us to hold each other responsible. Regardless of if it’s a politician or your roommate. We have to stop pretending like this isn’t a huge problem in our society. We must hold those accountable.

————

With that being said, I do think this wave of headlines is a turning point. I truly believe that our (survivors) voices are being heard now more than ever. Hell, it’s hard to NOT hear our voices when news anchors are being pulled off-air and the president is under scrutiny for sexual assault. And you know what is hard to not notice? TIME Magazine’s Person Of the Year. Which is officially the Silence Breakers (read the article HERE). It’s time for our voices to be heard. And it is time for this shit to stop.

I leave you with TIME’s video dedicated to the Silence Breakers, to show that we are finally being heard after so many decades of being silenced.

youtube

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sliceannarbor · 7 years

Text

John Donohue

Artist/Food Writer Founder, All the Restaurants in New York New York, New York alltherestaurants.com Instagram: @eat.draw.repeat powerhouseon8th.com

Photo by Aurora Donohue

SPECIAL GUEST SERIES

John Donohue is an artist and the founder of All the Restaurants in New York, a visual exploration of New York City’s culinary offerings. Just about every other day, since January 1, 2017, he has posted his sketches of the facades of such New York mainstays as Babbo, Balthazar, Bistro Vendome, The Odeon, Tribeca Grill, Grand Central Oyster Bar, Scarpetta, Craft, Prune, Gramercy Tavern, Katz’s Delicatessan, Esca, and Buttermilk Channel. To date, John has drawn nearly 100 restaurants, with the simplicity of nothing more than archival inks on paper. He is also the editor of Man with a Pan: Culinary Adventures of Fathers Who Cook for Their Families, a 2011 best-selling anthology featuring contributions from Mario Batali, Mark Bittman, Mark Kurlansky, Stephen King, and Jim Harrison. Prior to starting this project, John was an editor at The New Yorker magazine, where he also published cartoons. John draws every day, and also writes, only occasionally now, about cooking at home on his blog, Stay at Stove Dad. He resides in Brooklyn, New York, with his wife and children.

FAVORITES

Book: Moby Dick

Destination: Anywhere I have my pen and drawing pad.

Motto: Just draw.

Film: Chitty Chitty Bang Bang

THE QUERY

Where were you born?

I was born in the suburbs north of New York City.

What were some of the passions and pastimes of your earlier years?

I learned all of my pop-culture references backwards, through the warped lens of Mad Magazine. My parents never let me see movies, and the only way I could stay current with my friends was to follow the parodies in its pages. I also spent hours in my parents’ den looking through old volumes of New Yorker cartoons.

What is your first memory of art as an experience?

I liked drawing boats as child. I was proud of the way I figured out how to draw the waves under the hull. My first-grade teacher thought I was talented and wanted to give me lessons. Unfortunately, I didn’t trust her as she had a reputation for disciplining kids by pulling them out of their chair by their hair, and I missed out.

How did you begin to realize your intrigue with drawing/illustration?

I took up drawing in earnest after I got married. I started with Betty Edward’s Drawing on the Right Side of the Brain. I took classes at the Art Students League. I practiced on the subway while commuting to work. But I didn’t really get serious about drawing until a few years ago when I came to recognize its unbelievably powerful effect on my state of mind.

Why does this form of artistic expression suit you?

I do it for the result it has on my state of mind and not the result it leaves on the page. Twenty minutes of it is powerful medication. Whenever I draw I am calmer and much more alive.

What led to your work as an editor with The New Yorker magazine?

I wanted to be a writer and I got lucky when a friend from college connected me with people there. I started as a messenger, back when the magazine still had them.

What types of projects did you enjoy working on most while in this post?

I most enjoyed the company of my colleagues at The New Yorker. I learned more than I could have imagined from working alongside them.

How and when did the concept for Every Restaurant in New York come to you?

I thought of it about two years ago. I had developed a daily drawing practice, which I continue to this day, of rendering my dish rack. I wanted to draw something that might have more universal appeal. I have a great interest in food and cooking (I created and edited the anthology Man with a Pan: Culinary Adventures of Fathers Who Cook for their Families, in 2011) and lit upon restaurants as a possible subject.

What are your hopes and dreams for this project as it evolves?

I really want to draw forever. I hope people continue to support the project so I can continue to do so. I discovered that the finished drawings bring great joy to people, just as the process of making them brings me joy, so it’s a virtuous cycle. I’m donating a portion of the proceeds to hunger-relief organizations, so I hope to be able to continue to do that. I like fostering virtuous cycles that are expanding.

What led to your decision to follow the 20-minute drawing session rule for each illustration?

It’s less of a rule than a fact. I just find that when I’m done about twenty minutes have passed.

How would you describe your creative process?

My drawing is all about being in the moment. Drawing places me emotionally in the present in a way that Buddhist texts and self-help books often suggest is possible. It is experiential. I reflect that aspect of my practice by offering my prints in lots of 365. Each one then becomes a beautiful reminder of how our days are numbered.

Where do you do most of your work?

I draw first thing every morning at my dining room table. I draw every evening sitting on my kitchen counter. When the weather and my other professional and personal responsibilities permit, I go out and draw restaurants. I finish my drawings at a temporary workspace in my dining room or at a studio I share with a more accomplished artist, though I find it hard to get there often.

What three tools of the trade can’t you live without?

My pens, my drawing pad, and my eyeglasses.

Why is the dish rack illustration, and archive, key to your daily regimen?

It’s like practicing scales for a professional musician or like running laps for a professional athlete, but on a more basic and essential level it very simply keeps me sane.

What have you found most gratifying about selling your prints in part to raise money for hunger relief organizations?

I absolutely love that I can literally create something out of thin air that feeds people. It’s like being a magician. And it’s a concrete way to express my gratitude for the opportunity to practice my gift.

Will other shows follow your debut exhibit of nine signed, limited-edition prints at the PowerHouse bookstore in Park Slope, Brooklyn earlier this year?

Absolutely, and that show in Park Slope has been extended through September 12, due to popular demand.

What led to the creation of your online store Eat Draw Repeat?

I mentioned virtuous cycles, and creating a way for people to pay for my work is the most virtuous of virtuous cycles I can imagine.

Is there a book in the works based on your current illustration project?

Yes, as of the middle of July I have a proposal circulating among editors at various publishing houses and I am engaged in a series of conversations.

How has your aesthetic/style evolved over the years?

There’s that line about 10,000 hours of practice. I think I passed that at some point and the confidence in the line shows. Just as sustaining a reader’s state of disbelief in a novel is important, so it is with an artist. It doesn’t matter so much where the line is so long as the line belongs there.

Do you have a favorite artistic resource that you turn to?

Life itself.

From where do you draw inspiration?

Everywhere around me.

What’s the best advice you’ve ever received?

Just show up.

Is there a book or film that has changed you?

Mostly books. On the Road changed me as a college student. The Red and the Black changed me as a young adult. So did Moby Dick. It’s really a function of age. Right now, I’m trying (for the second time) to read Don Quixote. It somehow seems appropriate, and I could use a good laugh.

What drives you these days?

It’s nice to finally know what I’m supposed to do with my life, which is spread the word about how drawing can change one’s life through my restaurant drawings and daily practices. With the positive feedback loop of interest in my work coupled with the inherent joy that comes from doing it, I feel like I’ve discovered a perpetual-motion machine.

#alltherestaurants #newyork #john donohue #visualarts #restaurants #babbo #balthazar #craftnewyork #grammercytavern #oysterbar #grandcentral

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i-swear-its-not-a-food-blog · 7 years

Text

Impulse Pasta and Why Mario Batali’s website is a waste of your time.

If you are a blatantly Irish human like me, pasta is not something passed down through your family’s lineage. I made pasta as a kid but only because my father was a cook and he loved the idea of making big dinners by hand. We had a pasta recipe from somewhere and I always vaguely remembered that it required eggs flour and olive oil. My favorite part was being a little girl and getting to crack the eggs into the well of flour and then mix them by hand. It was cold and slimy and always a mess.

I went gluten free (blah) and moved to Boston, and as a result pasta fell by the wayside. I experimented with gluten free pasta recipes for a while, and had a verbal altercation with the meanest nice guy line cook I know about whether gluten free pasta exists (it doesn’t). Once I started eating gluten again I got pumped about pasta, and immediately googled a recipe. I ended up on Mario Batali’s website and figured a man who owns the Disney World of Italian food would have a bomb pasta recipe online.

HE DOES NOT.

I have no beef against Mario Batali, however I do have a personal vendetta against whoever posted that pasta recipe. There is literally nothing more disheartening than making the first batch of gluten filled pasta in 6 years, accurately measuring ALL THREE ingredients, and ending up with a nasty crumbly disaster.

I still had not found a recipe I liked in January when my roommate moved out and took with her the only rolling pin we own. I continued making pasta, using the plastic wrap tube and a fair amount of bitter rage to roll out ravioli, but let me just tell you something: PLASTIC WRAP IS NOT A ROLLING PIN. It may be shaped like a rolling pin but its just not. Do not use it. Please. Also pasta dough technically has raw egg in it and if you are like me you are a bit of a dick and tend to just shove the vaguely greasy plastic wrap back in the box you definitely broke trying to wrangle the tube out in the first place (Sorry roomies).

So on one of those miraculous days off from work I decided I had had enough. I biked to the adorable kitchen store in Jamaica Plain (Its called kitchenwitch, it is over priced, and it is adorable, and we should all shop there more). I went in and saw there was a $45 pasta maker and a $120 pasta maker. When I asked the difference the man on duty explained it well. “The $45 machine is if you want to make pasta once a year, and the $120 machine is for if you want to make pasta for the rest of your life.” I did some googling and realized I could buy the $120 machine for $80 on amazon. Did I make the rational financial decision? Hell no. I wanted a pasta maker and I wanted it immediately. I shelled out, shoved the whole contraption in my backpack and biked home.

BEST DECISION EVER.

While the pasta machine itself is great, it works perfectly, its made in Italy, it has a lifetime warranty, the real kicker is the recipe it comes with. The instructions have the perfect pasta recipe. I mean PERFECT. I made the batch and I teared up a bit, took a hundred pictures of the ball of dough, cursed Mario Batali’s stupid website, and ate 6 servings of pasta myself.

The recipe is

250 g semolina flour (this is about 1.5 cups)

250 g white flour (about 2 cups)

5 eggs

NO OIL. NO SALT.

Make a little whole with the flour, add the eggs. If you are an normal person and want to use a bowl be my guest, I honestly don’t know if this is even traditional preparation I just like squeezing the egg yolks.

It will form this beautiful dense ball of dough, it is just sticky enough that if you cut it in half it will immediately stick back together, but the outside is dry. Be careful because the dough dries out super quickly so if you make ravioli you want the filling prepared in advance.

I am not going to teach you how to use the pasta maker, but I learned this cool trick where if you form a loop with the dough you can just roll twice, adjust the thickness, roll twice again and so on. It is tricky at first but once you get the hang of it, it is super soothing and efficient.

In the end if all goes well you end up with a bunch of cute bundle of pasta.

They freeze super easily, you just freeze them first on a tray then transfer to little bags. They don’t need to defrost either, you just drop them in boiling water. They cook for 3-5 minutes, its a super quick process.

The real kicker of this whole saga is I honestly don’t like pasta that much. Sure I’ll eat it, but I never crave it. I love making it more than anything but then I have to give it all away. My freezer is full of 16 servings of pasta that I guarantee I will never eat because the next time I want pasta I’ll make a fresh batch. So if anyone is looking for pasta hit me up.

Also note if Mario Batali ever finds this: I mean no ill will and I don’t doubt your pasta talent! I’m obsessed with Eataly and my first time there I actually cried over a wheel of parmesan cheese because I was so happy.

#pasta monday #mario batali #irishgirlpasta

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onearchipelago-blog · 7 years

Photo

New Post has been published on https://www.onearchipelago.com/tried-cafe-basa-interviewed-chef-happened/178/

I Tried Cafe Basa, Interviewed Their Chef and This Is What Happened

Throughout my stay here in Aklan, there are only three places that my girlfriend and I usually go to eat: a coffee shop, a pizza gourmet, and a riverside restaurant. Other than those places, there’s none, simply because other restaurants also offer the same taste, if not the same menu. Then here comes Café Basa, which in all honesty, I never knew existed. After two invitations, I decided to give them a try – and I’m glad I did.

Before everything else, there are a lot of food choices in Aklan. Go to Boracay and you have food shops everywhere; go to Kalibo, you’ll get to taste street and classic foods, McDonald’s, Jollibee and more; go to New Washington, you have seafood.

But Café Basa, I find them unique. It was their sandwich that caught my appetite and that got me curious – how on earth do they make their menu?

Fortunately, I got the chance to sit down with the owner and chef of Café Basa, Mychal Kim Basa. We talked a lot of things: his inspiration, cooking secrets (you read it right), plans, tips and more.

Why He Cooks?

Blueberry cheesecake

He studied culinary arts at San Agustin University, Iloilo under Chef Ramlo Villaluna, whom he considered as one of his examples. After graduating college in 2009, he directly went into cooking, though he confessed that he was not that serious with it in the first couple of years.

Some time later, he landed a teaching job and pretty much enjoyed it. However, he decided to stop and work into the big city.

He got himself working in a sales company and handled different responsibilities. Although successful, he felt something was still lacking inside.

“I felt miserable that time, and oh boy, I missed the busy life inside the kitchen,” Chef Myck said.

And that’s when cooking spiced up those mundane days.

He used his vacant and after-work days creating unique dishes and sharing them with his friends. These short cooking sessions, he said, made him happy and motivated, most especially when his taste buddies tell him how delicious his food was.

Finally realizing what satisfies him, he decided to stop working in sales and returned to his first love – cooking.

When I asked him what or who inspired him to be a chef, he said there are too many people to mention. He cited his brothers, his father and mother (whom he said is a good cook), Chef William Braun, Chef Mario Batali, Chef Gordon Ramsay and the people who always encourage and support him. And, of course, his girlfriend, whom he considered as one of his awesome critics.

But he confessed that what “really” motivates him to continue cooking is after seeing someone eat his food, be satisfied and be happy.

“This is the very reason why I cook,” Chef Myck said.

Cooking: It’s All of It

Cheesy Ham & Bacon

Just some short trivia: I don’t know how to cook. My hobby? Reading books (granted that I have the time).

So I asked Chef Myck what cooking is for him. Is it an art, a passion, or a hobby?

And his answer: It’s all of it!

“It all just started as a hobby. Then the more I got engaged into it, the more it turned into a passion!” he said. “I truly love this industry so much that I don’t care if it’s too laborious.”

Chef Myck shares that there’s something about cooking that gives an “intricate combination.” He elaborated the process that he enjoys so much, which made me see that cooking for him is almost as breathing.

“It offers simplicity and complexity at the same time. Not just the food but the system itself. From purchasing to serving; from the kitchen management and the people within; from the taste, texture, to sight and sound of your dishes. And you know what, I love every detail of it in which I see everything as an art,” he said.

And out of this passion, hobby and art brought forth what is now Café Basa, which is located just inside their family-owned Basa Hotel at JN Martelino, Andagaw, Kalibo, Aklan.

Café Basa: Why It’s Unique?

Chefs Garden Salad

Café Basa, he said, also started out as an idea. And since their hotel had a vacant space in the lobby, he put up the café. Today, the restaurant is making a name for itself despite just starting in September 2016. If you read the reviews, you’ll see what I mean.

The ambiance is one thing that makes a restaurant a go-to place for relaxation. But more than that, it’s really the food that catapults the restaurant’s name to be the talk of the town.

Well, Café Basa has a lot of tricks up its sleeves.

I asked Chef Myck what’s unique about his restaurant and he said it’s in the way how they make their ingredients – everything’s made from scratch.

“I make my own bread, sauces, and pastes. As much as possible, I want to make everything from scratch,” he said. “I always want to add a touch that would make it different.”

And he is going to bring that “make it different” thing to the next level.

“Here’s one of my ideas: I’m going to have a suggestion board where our customers can post their craving. And we’ll try to cook them,” he said.

Now that’s really something. Creating a menu tailored according to a person’s craving is no doubt a unique approach.

One Day

Grilled chicken and cheesy penne

Aklan is a province located in Western Visayas. It’s pretty known for its international tourist destination, Boracay. To get here, you can travel by plane, bus or ship.

And because of Boracay, food is somewhat adjusted according to a tourist’s palate.

This is where Chef Myck wants Café Basa to get in – offer something that will make Kalibo known.

“For Kalibo, in my opinion, I don’t see any dishes that would represent the town or province itself. For example, in Boracay, the majority you can find there are from international cuisines,” he said.

Chef Myck believes that it is both a challenge and opportunity.

“Maybe one day, I could come up with a dish that Kalibo will be known for similar to Iloilo’s batchoy, Bacolod’s inasal, Bicol’s express,” he said.

Where is Café Basa going?

I love meat pizza

There’s a term that I learned from Chef Myck: EATS-ploring. That’s how he comes up with ideas for his menu.

“Collectively from the experience I get from EATS-ploring, feedbacks and suggestions of our customers, and especially the cravings I have,” he said. “Everything starts there. That hunger to create.”

And in the next five years or so, he sees two things for the restaurant: establish a level of quality and popularity that will make Café Basa a go-to place to dine and, God-willing, have it franchised.

“Those franchises will be unique as well. For example, each will have its specific menu that is based on their province, region or branch,” he said. “The aim is to represent their local cuisine.”

Chef Myck knows that his plans are quite big. He admitted that the road is tough and challenging, but he said “this is also one of the reasons why I chose this field.”

Dead Tired

Meatball classic penne

The recent Ati-Atihan festival really tested his commitment – he was almost alone making pizzas.

Orders for thin pizza by that week were around 40-50. And having only a small kitchen, as well as a small oven, only made matters more challenging – he could only make three pizzas at a time, spending four hours to knead manually and flat them before peak service hours.

Every day, he needed to prepare six to eight kilos of pizza doughs.

Good thing, one of his extras said her boyfriend worked in a bake shop before. He called him in and the two of them worked out the orders.

But aside from the kitchen, he was also managing the whole operation for Cafe Basa, Basa Hotel and Abre Gana. He was doing human resource, post operation preparations, etc. That was one hell of a week!

Saturday came, he was dead tired. (Who would not be?)

“My whole body was aching. I got sore. We still managed to make it and survive the week-long Ati-Atihan event (Wednesday to Saturday; plus another week prior to the Ati-Atihan festival), but at the back of my mind, I kept telling myself we could have done more if my team was complete, we could have done more; because, as much as possible, I want to bring the best for my guests. I want to make the most out of it,” Chef Myck said.

Another challenge he sees is the foot traffic. Café Basa is located in an area where not much of people pass by. It’s not at a downtown and not even beside a busy road.

“Our customers could not see us right away. So I really need to work on that one. I want to let people know that we are here,” he said.

So, You Want to Be A Chef?

Mushroom Aglio Olio

Chef Myck admits that Café Basa still has a long journey to take. He would not have really put up the restaurant if it were not also because of Chef William Braun, who told him to let Café Basa takeover.

Like other professions, being a chef is not easy. I realized it takes commitment and constant practice.

I asked him what would be his advice to those who aspire to be a chef. I thought he is going to drop some cooking tips and secret ingredients for starters, but I got surprised when he said that “there is no such thing as a special and secret ingredient.”

“Your attitude and your personality are the main and the best ingredients,” Chef Myck said. “Remember this, when you cook, that very food you cook is a representation of who you are.”

Never Settle for Less

I would say that eating at Café Basa is a unique experience that I love to do all over again. Aside from the food, it’s the accommodation. It’s like the whole package.

So far, he’s the chef we know who connects with his costumers. He seems to be creating a community, something that makes us feel comfortable.

I could also see that Chef Myck is on top of everything. He makes sure that their menu is worth a person’s dime.

But businesses have their seasons. I’ve seen countless establishments, whether big or small, close down because they started becoming irrelevant. And Chef Myck is not blind to that fact.

Growing up in a family who runs businesses gave him invaluable lessons. If there’s one thing that he will not let go even if Café Basa managed to thrive, it is “innovation.”

“Do not forget to keep on improving. If ever Café Basa reaches its peak, expect that we will never stop innovating,” Chef Myck said.

He is right. We should all never stop improving. And this applies to our lives whether or not we own a restaurant. After all, if we think we are already ripe, there’s nothing left for us but to rot.

I think life is also like a food menu – you get to choose something. What you choose is what you will really get. If you don’t know what to pick, Chef Myck has one good advice:

“Never settle for less.”

Visit Cafe Basa at JN Martelino, Andagaw Kalibo 5600. Or reach them by calling this number (036) 262 1482. They are open at 10:00 a.m. – 9:00 p.m. every day.

#Cafe Basa #featured #food #interviews #Visayas

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henrykaiello · 6 years

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