The Real You
Some say that we are like onions and that with time we pull back the layers to get to the real you. But with about fifty different varieties of onions which are we before we begin to peel back the layers? Onions very pungent vegetables in any variety and if you are a chef like myself, with the proper heat (tribulation) we become sweet. Funny, we sweat to become sweet so I guess in some ways we are like the onion but again we have:
Viladia - It is an unusually sweet variety of onion, due to the low amount of sulfur in the soil in which the onions are grown.
Spanish - Yellow onions are full-flavored and are a reliable standby for cooking almost anything. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic mexican cuisine, they have a golden color and sweet flavor when sautéed.
Hawaiian - are a sweet and delicious variety of onion. Their taste is famous and is popular to use as flavoring snack foods. Some love the mild taste of the onions so much they can eat them raw like an apple.
Red - These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as color to salads.
Shallot - are much favored by chefs because of their firm texture and sweet, aromatic, yet pungent, flavor. a relative of the onion, and tastes a bit like an onion, but has a sweeter, milder flavor.
Scallion - the scallion also known as spring onion, the upper green portion is hollow. It lacks a fully developed root bulb. Harvested for their taste, they are milder than most onions.
Ramps - The flavor, a combination of onions and strong garlic, adaptable to almost any food style. Ramps are most commonly fried with potatoes in bacon fat.
Chives - uses for chives involve shredding its leaves for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb.
But with too much heat, we burn and become bitter. Sounds like some women I know lol :], so again we are like that onion.
Some of us never see heat and for the most part are eaten raw and so again, what type of onion are you? Are you bitter by nature, sweet, low key, mild, spicy, bland, and very impressionable? Taking on the characteristics of anyone else or do you stand out in a crowd? Not saying any of them are negative, just know who the real you Is. A lot of times we conform or transform into what we perceive others want us to be (a leader, when we are born follower, or vice versa). Leaders can’t lead without great followers so the second in command is just as important as the chief. A great chef is nothing without a great sous chef and strong cooks and dish and servers you can no longer call yourself a chef.
I am a leader; I know this because through my fire and heat I realized who the “Real Me” is. Some might say conceit, but I like the word “swagger” but if I was an onion I would say I have an abundance of FLAVOR.
Tuesday, July 13, 2010
Monday, July 12, 2010
The Next Level
THE NEXT LEVEL
Going from PAL to AAU
From High School to College
From College to Professional
The next level is great but with it comes new problems, experiences, attitudes and accountability.
Next Level is rarely easy or a smooth transition, regardless of how good you are.
People like Lebron, Kobe, and Kevin are very rare being able to skip a level and have great success.
Even then there are things not acquired from skipping the prior level.
And at a different level it may take longer because you don’t have the proper training.
Don’t always be in a rush to make it to the next level.
The Next Level for me is going from triple A to the pros. Every job or sport has a level, take school for example: Pre-School to Elementary to Middle School to High School to College to Grad School or High School to College to Semi Pro to Minor League to the Pros.
What level are you on? I always tried to skip levels but for proper growth you have to go through the proper preparation for the next level. Saying “you have to crawl before you can walk” is so true. To be a great chef isn’t just being able to cook but making others around you better. Chef to me means Leader, General, Composer, Bitch, Babysitter, as much as I don’t want to be the last two sometimes in order for my kitchen to run smooth I wear many hats and those are two of them. My Next Level is Elite Chef where I am in command of one project solely. My own place no longer weighed down by someone else’s vision or lack of vision for that matter.
You have to be true to yourself, when gauging what level you are on not having formal training has afforded me to work through a lot of issues personally which in my opinion is the best way to see how to and how not to deal with business and learning on some else’s dime while collecting a check has allowed me to learn purchasing, BOH management, sales and butchering.
Every aspect of being a chef and owner and now I can take it to the next level. But the most important part of moving on and moving up is knowing “The Real You”.
Going from PAL to AAU
From High School to College
From College to Professional
The next level is great but with it comes new problems, experiences, attitudes and accountability.
Next Level is rarely easy or a smooth transition, regardless of how good you are.
People like Lebron, Kobe, and Kevin are very rare being able to skip a level and have great success.
Even then there are things not acquired from skipping the prior level.
And at a different level it may take longer because you don’t have the proper training.
Don’t always be in a rush to make it to the next level.
The Next Level for me is going from triple A to the pros. Every job or sport has a level, take school for example: Pre-School to Elementary to Middle School to High School to College to Grad School or High School to College to Semi Pro to Minor League to the Pros.
What level are you on? I always tried to skip levels but for proper growth you have to go through the proper preparation for the next level. Saying “you have to crawl before you can walk” is so true. To be a great chef isn’t just being able to cook but making others around you better. Chef to me means Leader, General, Composer, Bitch, Babysitter, as much as I don’t want to be the last two sometimes in order for my kitchen to run smooth I wear many hats and those are two of them. My Next Level is Elite Chef where I am in command of one project solely. My own place no longer weighed down by someone else’s vision or lack of vision for that matter.
You have to be true to yourself, when gauging what level you are on not having formal training has afforded me to work through a lot of issues personally which in my opinion is the best way to see how to and how not to deal with business and learning on some else’s dime while collecting a check has allowed me to learn purchasing, BOH management, sales and butchering.
Every aspect of being a chef and owner and now I can take it to the next level. But the most important part of moving on and moving up is knowing “The Real You”.
Tuesday, June 29, 2010
Sorry Mr. Bynum
Sorry Mr. Bynum
Sorry Mr. Bynum we’re going in a different direction.
Sorry Mr. Bynum your credit has been denied
Sorry Mr. Bynum you haven’t made the cut
Sorry Mr. Bynum your parents make too much
Sorry Mr. Bynum the job has been filled
Sorry Mr. Bynum you just don’t have what it takes
Sorry Mr. Bynum you not smart enough, athletic enough
Sorry Mr. Bynum you’re Too Dark
These words have been said over the years that have been permanently embedded in my brain, that have changed my life, not like some may think. What doesn’t kill you makes you stronger, yes but only if you allow it to. Sometimes what doesn’t kill you can make you weaker, or discourage you or turn you into a zombie or even worse a monster. There is a fine line between confidence and conceit, life and death, greatness and failure, but you must possess the tools that allow you to embody greatness.
[Character, Integrity, the Ability to Lead and Follow, Humility and Strength to Go On]
In any profession there will be opposition if you want to be anything besides mediocre it come with the territory. Be it because your black, white, mixed, skinny , fat , tall, because your fingernails are too long there will always be someone there saying sorry Mr. or Ms. It could even be yourself saying “I’m not good enough” or you hear it so much that it becomes true to you. When that time comes reach back into the crevice of your mind and pull on to that ray of hope and say to you “I Deserve More.”There were plenty of days I cried thinking I would never make it. Why do I have to work twice as hard to make half as much? And on top of that being passed up for something I feel I worked so hard for. Why do things the right way when I can be a “shoe maker” like everyone else? And step on this person and that person to get where I want to be and possibly get paid more.
When I would walk into a kitchen and be the only black person there and them say “that n…a” and be called “that n…a.” In a cooking class where they destroyed my projects and went through my thing never once did I think maybe I should be doing something else? Let nothing or no one tell you that you can’t accomplish anything you want to. You always have a choice to stop or keep going. “I came to a fork in the road and went straight” said by Jay-Z. Let the words fuel you to try harder be better, not bitter. Many people come out of hardship hard and cold but you should be more in tuned to someone’s pain and help them through it. I choose Jay-Z as a mentor because he had hardships and turned it into a brand, a DYNASTY if you will that is recognized globally. It has stretched his brand in a areas that would have never known him or been inspired by him, not just through his music but by his master minding. Focal points, vision boards, know what you want and go after it. I’ve made mistakes along the way and so will you but make sure you learn from each mistake. Just like in cooking don’t throw the sauce in the garbage, transform it into something that can be used. “Every mistake is an occasion for something new,” new sauce, new song, new idea, a lot of great things were made by mistake.
My greatness is fueled by someone mistaking me for worthless, not good enough. Don’t get me wrong I knew I was going to be great as a kid, I just didn’t know how or through what outlet. If I listened to what others said to me or what I said at times when I thought I was less of a man it wouldn’t have worked. All these situations lead me to this point it’s not by chance. I’m here; this moment was 31 years in the making all this labor, all this pain and heartache has brought me here to THE NEXT LEVEL.
Sorry Mr. Bynum we’re going in a different direction.
Sorry Mr. Bynum your credit has been denied
Sorry Mr. Bynum you haven’t made the cut
Sorry Mr. Bynum your parents make too much
Sorry Mr. Bynum the job has been filled
Sorry Mr. Bynum you just don’t have what it takes
Sorry Mr. Bynum you not smart enough, athletic enough
Sorry Mr. Bynum you’re Too Dark
These words have been said over the years that have been permanently embedded in my brain, that have changed my life, not like some may think. What doesn’t kill you makes you stronger, yes but only if you allow it to. Sometimes what doesn’t kill you can make you weaker, or discourage you or turn you into a zombie or even worse a monster. There is a fine line between confidence and conceit, life and death, greatness and failure, but you must possess the tools that allow you to embody greatness.
[Character, Integrity, the Ability to Lead and Follow, Humility and Strength to Go On]
In any profession there will be opposition if you want to be anything besides mediocre it come with the territory. Be it because your black, white, mixed, skinny , fat , tall, because your fingernails are too long there will always be someone there saying sorry Mr. or Ms. It could even be yourself saying “I’m not good enough” or you hear it so much that it becomes true to you. When that time comes reach back into the crevice of your mind and pull on to that ray of hope and say to you “I Deserve More.”There were plenty of days I cried thinking I would never make it. Why do I have to work twice as hard to make half as much? And on top of that being passed up for something I feel I worked so hard for. Why do things the right way when I can be a “shoe maker” like everyone else? And step on this person and that person to get where I want to be and possibly get paid more.
When I would walk into a kitchen and be the only black person there and them say “that n…a” and be called “that n…a.” In a cooking class where they destroyed my projects and went through my thing never once did I think maybe I should be doing something else? Let nothing or no one tell you that you can’t accomplish anything you want to. You always have a choice to stop or keep going. “I came to a fork in the road and went straight” said by Jay-Z. Let the words fuel you to try harder be better, not bitter. Many people come out of hardship hard and cold but you should be more in tuned to someone’s pain and help them through it. I choose Jay-Z as a mentor because he had hardships and turned it into a brand, a DYNASTY if you will that is recognized globally. It has stretched his brand in a areas that would have never known him or been inspired by him, not just through his music but by his master minding. Focal points, vision boards, know what you want and go after it. I’ve made mistakes along the way and so will you but make sure you learn from each mistake. Just like in cooking don’t throw the sauce in the garbage, transform it into something that can be used. “Every mistake is an occasion for something new,” new sauce, new song, new idea, a lot of great things were made by mistake.
My greatness is fueled by someone mistaking me for worthless, not good enough. Don’t get me wrong I knew I was going to be great as a kid, I just didn’t know how or through what outlet. If I listened to what others said to me or what I said at times when I thought I was less of a man it wouldn’t have worked. All these situations lead me to this point it’s not by chance. I’m here; this moment was 31 years in the making all this labor, all this pain and heartache has brought me here to THE NEXT LEVEL.
Tuesday, October 20, 2009
Hard Work Pays Off
This Blog is a blast from the Past that was written over two years ago before I came into a little bit of “Fame”. My story never changed and I will say till the end, Hard Work Pays Off. I was at my wits end when I wrote this and God saw fit to bless me with what I would consider one of the most successful years of my life to date. I’m excited to see what the next calendar year holds for Marc Anthony Robert Bynum. I’m going to write my Vision and make it plain. Yea Hard work pays off.
What's going on blog readers, just taking the chance to vent about hard work and the struggle to try and make it on this very expensive Island and the pit falls of every day life.
It always seems as if there is always something or someone that always gets in the way of your dreams, whether it is something you did that wasn't the right thing to do, someone else in your immediate group that foils or spoils your plans, but the greatest one that I love to hate is JEALOSY aka FEAR. Someone else’s fear that you are doing something that will jeopardize their job or make them look stupid, So in turn they must try and slander your name and good character to try and make themselves better/ greater more apt to do what they are not capable of doing.
All my life it seems as if these things have plagued my very existence in the corporate world my struggle to avoid such things never seem to work. If I keep my distance while at work I'm an Asshole which is 100% true and if I socialize with my co- workers I'm Sleeping with someone that someone else wants thus I'm an Asshole, again 100% accurate but that has nothing to do with my performance. I really don’t want to go into the fact that I am a 28 year old black man that is very confident in his ability to do beautiful things with food and a kitchen that just seem like common sense to me but is hieroglyphics to everyone else. Why should I have to suffer for someone else’s lack of Knowledge and the fact that they don't want to listen to the voice of reason. I have eaten this industry for the Past 13 years of my life, been passed over for money and Positions that I feel I was qualified for just never really given the opportunity. My hard work, my knowledge, Blood, Sweat, Tears, Trial and Error, yet no crown no kitchen to lay my coat and my hat. At present their is no justification for the things I've gone through and the place where I am.
Will It get better? I must believe the answer is yes if not then why am i here struggling. Hard work must Pay Off , Whether you want to say you reap what you so or do unto others as you would have them to do unto you, Take care of another man's and you will have your own, Be Faithful Over a Few things and I will make you ruler over many. If the word works and I can Bring It back to work for me Then in the near future I have Some things coming to me Because I put in my time and Labor to keep another man's now it's time for mine to come through.
So for everyone out there that thinks that they are not getting their Just Desserts you’re not the only one and I beseech you to just hang in there sometime soon your hard work and dedication will produce a Harvest.
HARD WORK BETTER PAY OFF
As you can see the word does work, so this is to encourage the Next man or woman that thinks that they are at a place that seems hard and cold. That the work that they are doing and have been doing is wrong, hold fast to the knowledge that I was there and now for the past year I have been the chef of a great kitchen and have made the headlines numerous times and I will given that chance that I was looking for and I am making the best of it. And know this that “THE END OF ONE THING IS JUST THE BEGINNING OF ANOTHER” be encouraged it will get better.
Friday, October 2, 2009
Do you really Need a Spouse ( My Rib)
The ramblings of a man destined to be king. A spouse is needed to help push one to the next level of greatness. To create a balance between reality and fantasy. We as creatures were never meant to be alone but to be joined together to create a union that will benefit not just themselves but those they come in contact with. When looking for a spouse either the man or the woman can not look for what they want but what they need to get them to the next level in LIFE, giving the person a calm, a sense of worth and reason, purpose for living. When God created man and woman he took EVE out of the Rib of man, to show equality, side by side. Being in the industry that I am, the hours and the demand that is put on me to stay at the top of my game to be successful for some people is too much. That’s why it’s so important for me to choose the right person. The wrong person could do more harm than good and because of this one might never reach their full potential as an individual or a team for that matter. The choices we make about who we choose to live our lives with can alter the course of so many lives besides our own; we must be careful and mindful about what we do and who we do it with. We all need a spouse, help meet, a partner whatever you want to call her, him. You owe it to yourself to get yourself in order that they might be able to take you. It’s a give and take, always looked at a relationship as a BUSINESS, Two companies coming together to for a Better Company and if they cant do that then its not a good business deal. I agree some people are meant to be alone but they are few and far between, it is a scary thing that some people will never know true love or have the satisfaction in knowing that there is someone at home waiting for them who loves them. Your Spouse is a direct indication on where you are going in life and how far you plan in going. This will be an ongoing subject because it is Real on a blog with a Rib recipe. THE BEST RIBS EVER
10# baby back or St.Louie Ribs
1/2 cup R&B Rib Rub
1/4 cup blended oil
2 pc star anise
1 bunch scallion (chopped)
1 pc cinnamon stx
1 orange halved
1 pc Ginger ( chopped)
1/2 stalk lemongrass (chopped)
1 cup Soy Sauce
1 gallon chx stock
* Use oil to lather ribs and rub with R&B, let sit 24hrs
* On a grill or in oven with temp set to broil sear both sides of ribs till charred not burned
* In a Braising pot place ribs and remaining ingredients, use enough liquid to cover ribs entirely. Cover with foil
* In a preheated 350° oven place ribs in there for 2 1/2 hrs or until tender (fall off the bone tender).
* Remove from liquid and let cool.
To reheat, either on the grill
Rub ribs in bacon fat (apple wood smoked preferable) and place on hot grill, turning periodically as to not burn the ribs, basting with BBQ sauce to keep them moist and to not burn them. Remove and Serve.
To reheat in the Oven, Set oven @ 400°. Rub ribs with Bacon Fat and a little bit of the Braising liquid as to not burn the ribs on the pan. When the ribs are just about heated through (about 15 min) rub with some BBQ sauce and heat thoroughly, remove from oven and Serve
10# baby back or St.Louie Ribs
1/2 cup R&B Rib Rub
1/4 cup blended oil
2 pc star anise
1 bunch scallion (chopped)
1 pc cinnamon stx
1 orange halved
1 pc Ginger ( chopped)
1/2 stalk lemongrass (chopped)
1 cup Soy Sauce
1 gallon chx stock
* Use oil to lather ribs and rub with R&B, let sit 24hrs
* On a grill or in oven with temp set to broil sear both sides of ribs till charred not burned
* In a Braising pot place ribs and remaining ingredients, use enough liquid to cover ribs entirely. Cover with foil
* In a preheated 350° oven place ribs in there for 2 1/2 hrs or until tender (fall off the bone tender).
* Remove from liquid and let cool.
To reheat, either on the grill
Rub ribs in bacon fat (apple wood smoked preferable) and place on hot grill, turning periodically as to not burn the ribs, basting with BBQ sauce to keep them moist and to not burn them. Remove and Serve.
To reheat in the Oven, Set oven @ 400°. Rub ribs with Bacon Fat and a little bit of the Braising liquid as to not burn the ribs on the pan. When the ribs are just about heated through (about 15 min) rub with some BBQ sauce and heat thoroughly, remove from oven and Serve
Friday, June 26, 2009
The Palm Pre
The new sprint phone from Palm is living up to the hype that it has created with it's ad campaign that was seen everywhere. With its new Palm OS software it poses a little competition for the monster I-phone. With similar touch screen technology with a key pad the palm takes a lil' getting used to as far as the keys but the software is undeniable. With real computer graphics you can see web pages as you would on your computer not like the blackberry. With applications like Pandora, flight tracker and my favorite tweed ( twitter ) the palm is sure to holds it's own a this small pool where the i-phone is king for now. With more apps to be added like a video camera that is partially installed just needs the upgraded software the palm pre on the sprint network is definitely worth taking a peek @.
The camera is one of the best I've seen on a camera phone with built in flash and great color. I transfer pics directly to my face book and twitter page from it. Some things I am still trying to get hang of are the writing preferences, like when I dbl space from my BB or my i-phone it would automatically make a period and begin the next sentence, not so much with this one just yet. The Functionality of it though is excellent and the speed as far as loading the apps is better than my BB. This phone is a must for anyone who uses apps like twitter, Facebook, any blog site to see real time graphics.
Another great function is the profile that is created once you get your phone, every contact and download that you make us stored and in case your phone is lost, stolen broken your contacts are never lost. I had my phone for two weeks and the screen crack where I couldn't use my phone , covered by warranty of course, all I had to do was take the new phone and load my profile which is my email address and my contacts are instantly loaded into my new phone. The only thing that didn't download were my 100 pics :(.
I would encourage every sprint customer to try this phone well worth it.
The camera is one of the best I've seen on a camera phone with built in flash and great color. I transfer pics directly to my face book and twitter page from it. Some things I am still trying to get hang of are the writing preferences, like when I dbl space from my BB or my i-phone it would automatically make a period and begin the next sentence, not so much with this one just yet. The Functionality of it though is excellent and the speed as far as loading the apps is better than my BB. This phone is a must for anyone who uses apps like twitter, Facebook, any blog site to see real time graphics.
Another great function is the profile that is created once you get your phone, every contact and download that you make us stored and in case your phone is lost, stolen broken your contacts are never lost. I had my phone for two weeks and the screen crack where I couldn't use my phone , covered by warranty of course, all I had to do was take the new phone and load my profile which is my email address and my contacts are instantly loaded into my new phone. The only thing that didn't download were my 100 pics :(.
I would encourage every sprint customer to try this phone well worth it.
Thursday, June 18, 2009
Ice Cream Maker and Recipe
This new machine should be added to you kitchen essentials, and it will eliminate the need or even the desire for store bought ice cream unless it's HD Caramel cone which I will learn how to make. My store of choice Target, yet another shameless plug but I hope they are paying attention; I want that book/ appliance deal ' but anyway. The Ice Cream Maker ranging from $ 29.99 - $ 99.99, the cheaper of the two works just as well. With this machine I will teach you how to make ice creams, sorbets and gelato's in all sorts of flavors that will keep your palate happy and your mind stimulated that you will begin to play and create your own flavors to suite your taste.
The first of many recipes will be a not so basic Vanilla Caramel Ice Cream
2 cups Heavy Cream
1 cup Whole Milk
3/4 cup Sugar
1/4 teaspoon salt
3 vanilla beans split length wise or 1 Tblspn vanilla extract
1/4 cup Vanilla caramel Coffee creamer
2 large eggs
Add cream, milk, sugar, coffee creamer, salt and vanilla bean into a pot bring mixture to a light boil. In separate bowl crack both eggs and Wisk. add cream mixture slowly while wisking. Return mixture back to the pot and put on the stove at a moderate temperature and warm till mixture begins to thicken. Stir mixture so it doesn't stick to the bottom or burn. When Mixture begins to thicken pull from the stove and strain mixture. Mix makes about 1 quart of liquid, to chill mixture put into an ice bath and stir occasionally till cold.
Mixture can also be cooled down by placing in refrigerator without a top overnight. Mix must be cold before placing into the ice cream making. Please read the instructions on the maker you purchase some directions are different about the bowl that houses the maker some must be frozen overnight..
Mixture can be kept refrigerated up to 24 hours prior to mixing. From there follow the directions on the mixer and just like that you have some delicious homemade ice cream that everyone of your guest will enjoy.
The first of many recipes will be a not so basic Vanilla Caramel Ice Cream
2 cups Heavy Cream
1 cup Whole Milk
3/4 cup Sugar
1/4 teaspoon salt
3 vanilla beans split length wise or 1 Tblspn vanilla extract
1/4 cup Vanilla caramel Coffee creamer
2 large eggs
Add cream, milk, sugar, coffee creamer, salt and vanilla bean into a pot bring mixture to a light boil. In separate bowl crack both eggs and Wisk. add cream mixture slowly while wisking. Return mixture back to the pot and put on the stove at a moderate temperature and warm till mixture begins to thicken. Stir mixture so it doesn't stick to the bottom or burn. When Mixture begins to thicken pull from the stove and strain mixture. Mix makes about 1 quart of liquid, to chill mixture put into an ice bath and stir occasionally till cold.
Mixture can also be cooled down by placing in refrigerator without a top overnight. Mix must be cold before placing into the ice cream making. Please read the instructions on the maker you purchase some directions are different about the bowl that houses the maker some must be frozen overnight..
Mixture can be kept refrigerated up to 24 hours prior to mixing. From there follow the directions on the mixer and just like that you have some delicious homemade ice cream that everyone of your guest will enjoy.
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