The unveiling of Tsuji culinary institute...

After almost three years of working with Brushyroke NYC, I finally had the opportunity to see the school of our co-owner, Tsuji sama. Every year and a half or so, two chefs from the Tsuji culinary institute come to Brushstroke to be chefs for that slotted time. It is a learning experience that they can bring back to the school and share with their future students.

While in Osaka, I was honored to have a tour of the school and to explore the different kitchen types inside the buildings. Overall, they instructed on four main cuisines; Japanese of course, French, Chinese and Italian. Each floor of the main building was designated to a cuisine and each kitchen smelled of it respective cuisine. 

As I stepped into each classroom kitchen, my memory was flooded with my CIA days in those kitchens. A part of me envied the students for being there, yet I still yearn to be in real life kitchens as much as possible. 

I had to bend down a bit to take this picture. 

Not only did I get to see this beautiful school, a few of the recent chefs from brushstroke and I were reunited for some fun and food. We reminisced our time together in that extravagant open kitchen and reveled in the short time we had together in their home towns. 

Thank you for all of the incredible experiences and memories we had on my journey to Japan. It was an absolute pleasure to see you all again!!

(Dedicated to: Murashima, Suzuki, Masa, Mei and Edi)

Osaka White Light District...

What is the first thing that jumps to the front of any guys head when you say Amsterdam? About 98% would say the red light district. All of your wildest fantasies can come to life in Amsterdam. Now what is the first thought that crosses a guys mind when you say Osaka? I can almost guarantee it won't be the red light district. 

I had the distinct and odd pleasure of stumbling into the white light district. For 3 blocks down and 2 avenues long, there are shops with glowing white orbs out front. Inside each booth, there is a different girl that is there to... expand your  Japanese horizons. From Geisha to anime characters, you have a vast selection to choose from for your Japanese fantasy. This is the last thing that I would have thought was available in Osaka. 

Omotenashi...

In every other country except America, tips are non existent. The staff will think you are looking down on them if you try and it is never a good thing to piss off your service staff. Whilst in Tokyo for the first time, an izakaya down an alley called my name. I walked through the glass doors and took my place at the bar. Next to me was a group of Japanese people about my age. 

As the sake kept pouring, we started to try and talk to each other. There was a lot of broken English and Japanese going around yet we became friends. Upon finishing out drinks, I payed my tab and tried to tip the bar teneder. Everyone laughed at me and kept saying we are not in America. 

Then, one of the girls pulled me aside and told me that there is a word that you use when you want to thank someone for their service. She explained how this word, omotenashi, was the Japanese form of the American tip. So now I know, and now you know what I know about tipping in Japan. Omotenashi and thanks for reading!! 

 

Shalom Japan...

Being welcomed to Japan by a Rabbi, his wife and 7 children was the last first impression I thought I would encounter. At first it was slightly overwhelming, but not long after my arrival I felt like part of their family. 

This time of year is the high holidays. I had planned on spending time with Chabbad house for the fast. Rabbi Binyamin was gracious enough to allow me to stay at his house. In turn, I helped cook the Yom Kippur pre fast meal. 

This had to be one of the most interesting meals I have ever cooked in my life. The food was simple and delicious, but the help was what surprised me. 6 out of 7 children were in the kitchen wielding sharp knives and cooking over the fire. Mind you, the age range was 3-11. They made 10 kilograms of challah from scratch with the recipe memorized. Rolling the challah was a debacle as well. Siblings being just that, there was bound to be a rivalry. Raw dough flew through the air like mortars and shrieks that could shatter glass rang from their mouths. Quite amusing I must say. 

Not only was is able to cook, I had the mitzvah of helping build the succa. This is a thousand year old tradition of building an open structure. It represents the time spent in the desert after Rameses released the Jews, my ancestors from Egypt. Yet again, a sight to see. Only pictures can explain. 

Spending Yom Kippur in Tokyo was the most unique experience I have encountered in my religion. People from all over the world who were I. Japan came for the fast and prayers. New friends and travel companions were made while existing relations became stronger. This is the spirit of the holidays. Bringing together citizens of the world is the future of our world. 

My final Hawaiian thank you...

Going to Hawaii, I had no idea what to expect. I came with a backpack, a place to stay and three phone numbers. As you read previously, an incredible amount of amazing events lined up perfectly. I was welcomed into a house by a group of friends that were amazing. Jeff, Brandi, Chad, Zey, Dan, chani, Brian, Lauren, Lauren, and Bryson were incredible people to spend time with. I played games with them, fried food in the kitchen, went to an amazing concert and jumped my butt off at I- trampoline with them. I can't thank them enough for their incredible hospitality and friendships. 

Arthur was the one who brought me around the island to go surfing and cliff jumping. Without him, I would not have had a ride from the airport and would not have had my first week of Hawaii jam packed with adventure and beauty. 

Pili group introduced me into the food culture of Hawaii. I got to travel to different islands with them to cook, spent days wth them eating and drinking and talking food. They welcomed me with open arms and were relentless with kindness and love and helped me network with chefs from all over this incredible aina. 

Thank you all for the wonderful experience. You are all my Ohana and I am honored to be a part of your lives. Anytime you are in New York, please let me know so I can return the favor two fold. My doors are always open to you all. Mahalo!!

Reign of Pili...

It has been quite a stint with the Pili Ohana. They graciously took me under their wing and I am so incredibly grateful for everything they have offered me. However, I never really had a good sense or understanding of what Pili group actually stood for. It turns out that a family meetin was called and i just happened to be there yet again. They were discussing what it means to work with the group and their mindset on protocols and standard operating procedures. 

However, they did something entirely different than most "orientation" meetings I have been to. In small bullet points were the procedures, yet on the other side of the page was the explanation of why and how they chose that path. For example, let's go with the separation between work and life. We all know that there is a very distinct line between the two. When you click on, your personal life is out on hold. There are no cell phones, no social media and no gossip with your girlfriends. 

As we read about these common things in handbooks, they disregarded them and explained how the founders, Mark and Amanda, idealistically view their work. By welcoming you to their family, and showing you compassion towards personal growth and conflict, they changed the dreaded handbook to a lifestyle choice that leads to a happier and healthier work ethic and overall experience. 

These ideals and projected goals are inspiring and will be the face of the next generation work place. We no longer live within rigid boundaries. The modern age is full of understanding that not one person is the same. Pili understands this and welcomes it with open arms. The opening statement to this meeting was "we are different and we are proud of that". I could not agree more. 

After all of this, I had no choice but to share with Pili my own tradition and culture. It was my pleasure to cook a rosh hashannah meal for my new Ohana. I was able to bake challah and introduce them into my religion. Instead of cooking traditional food, I took what I learned in Hawaii and melded it with my food. I wanted this meal to represent the joint of two cultures. We should all be welcoming to what the rest of the world has to offer. There is no better or worse. Everyone's culture is just as meaningful as our own. 

History of the war...

One of the greatest revelations one can have is seeing in real life what they were taught from history books. Seeing the pictures and movies and reading about how long the attack in Pearl Harbor was did little justice to actually going there and seeing it first hand. As you walk through the base, you can feel the energy of the soldiers who fought back and fought for their lives on December 7, 1941. 

Walking through the museums, we can learn more about that day then what is in textbooks. There were six bases that were attacked twice that day. Pearl Harbor may Have been the most devestating, but I never knew that Japan attacked all over the island of Oahu. Thankfully, Pearl Harbor has memorials for all the soldiers and civilians that were killed that day. 

Throughout the base, they had refurbished torpedoes that Japan ad America used during the war, there were destroyer machine guns and a submarine  that showed the technology of that era. 

For me, the most touching and humbling experience of this tour was seeing the sunkenUSS Arizona. Before you go to the memorial, you watch a video that explains why Japan attacked Oahu and how that changed the course of the war. They expected the hopes of Americans to be diminished because of the death and destruction of their attack. However, as we all know, America became more united than ever and that is what won the war along with our allies. 

It left me speechless...

Ko'olina...

For the finale of the outstandable festival, the event was held at the disneybhotel in Ko'olina. And what a sight that was to see. The stations were spread across the beach line that overlooked a small palm studded bay. In the center of the bay was a small stage that had live music atop. 

As the night began, the sun was slowly setting to create this romantic picturesque atmosphere. There was a sweet calmness hovering over the quiet commotion. A silent connection so powerful kept a smile on everyone's face with a full glass of wine and food on their plate. You had options of opah tamales, lobster salsa with bitter greens, marinated spicy Marlin and much more. It may well have been some of the best good of the entire festival. One of my favorites was the lilikoi eclair with dragon fruit. To die for. 

As the night progressed, the fun increased and the drinks flowed heavier. At the entrance of the event, there was a tent that had cameras around the top in a full 360 degree circle. Before you stepped in you, there was a table of props and hats. Let's just say things got really interesting with the ideas. 

As the event came to a close, there were two more attractions that grabbed everyone's attention. The fire dancing and the firework show. Let's just say that anything with fire in the title will draw attention like butterflies do to ADD kids. 

Following the closing event, there was a private after party for the chefs. This was the last goodbye before everyone returned to their respective homes. And what a party it was. Aside from wine, there was A ramen bar, sashimi bar, dumplings and seafood. Stories of kitchen mishaps and successes were being tossed around like a football at a tailgate. It felt like home. 

What came first? The food or the wine...

For starters, I must apologize for my lack or writing the past week or so. I have gotten extremely side tracked and I do not want you to think I forgot about you. You are my most important readers! So let's get back into it. 

I had the incredible privelage and honor of being asked to work with the Hawaii food and wine festival his year in Oahu. Not only was I able to work side by side by some of the most incredible chefs, the opportunity arose for me to hone my skills in delegating tasks and teaching young cooks. 

It has definitely been a while since last experiencing this many toques. This was one of the most rewarding aspects of the entire festival. I got to be a part of influencing younger cooks. Because they are so green and I'm still inexperienced, it really helped me watch my own actions and words. I had to be extremely specific in my directions in order to have the proper final product. 

On the plus side, I was able to network myself to chefs from all around the world from Australia to Thailand and from China to San Francisco. It was my job to get to know the chefs that were taking part in the festival, make sure they received all of their mise en place and equipment, then allocate students to assist the chefs. Most of the time, the students stood around so I made some jobs for them. 

And that's not even the best part. Because I was working the events, people poured me wine and cocktails like no tomorrow. I was tasting wine from California that had only 250 cases made. In credible experience to be a part of. I will never forget this festival and I hope to be invited back at some point as a guest chef. Salud!

On a stairway to heaven...

I have trekked a lot of trails and stepped up a lot of mountains. When I say that this was the most strenuous, difficult and exhilarating hike of my life, you know I am not joking around. 

Please note that this was our second attempt at he climb and it was a great success. We started our way through moanalua valley around 1 pm. We had to cross 10 bridges and 11 streams just to get to the start of the "hike up". On our way we found hundreds of guavas just waiting for us to eat them and ginger just ripe for a young picking. What a flavorful 2 miles. 

Guava

Ginger flower

Once our foraging ceased, it was time for the real hiking to begin. In the very near and challenging future, we were going to climb 2,500 vertical feet in about a mile and a half. Let's get stepping. 

As we slowly traversed the steep spine up the mountain, we encountered a few terrains that provided some challenges and excitement into the climb. Some included installed ropes, mud and a dirt scramble. Each kept us on our toes pushed us to want more. 

As we reached the top of each false summit, the mountains kept a deceiving edge. But nothing was going to deter our will to make it to the top of the stairs. Slowly but surly, we make our way up into the mist of the clouds. At one point, just under the cloud line, they started to wrap around us like a wave crashes over a surfer. It was an incredible sight to see as the hazy arms inchwormed around the entire mountain top. It was blind walking from there on.