Make it taste good.

Of all the things I?ve learned in my three months at this restaurant?life lessons excluded? the one I have found to be most important is to trust my instincts.  I didn?t go to culinary school and get an internship at a four-star restaurant for no reason.  I know how to put something in a pan and make it tasty.  I like to think that I think like a cook, knowing when something is right and when something just, isn?t.  A wise guy told me recently that 80% of cooking is common sense.  When a cook uses that common sense daily, to make their job easier and more successful, that?s when a cook becomes great.

While I know this, I forget it a lot.  I doubt myself.  I lose the confidence that a cook should have, the confidence and the ability to go with their gut.  If a cook never takes any risks,  then their career won?t go anywhere.  If they aren?t sure of what they are capable of, the world will never know what they are capable of.

I have reason to believe that my sous chef sees a small, tiny, little bit?maybe an ounce?of my potential.  Whenever I can?t see it, he does, and lately he?s given me a lot of freedom and trust at the restaurant, and while I love it, I forget what to do with that freedom.  ?You want me to make something, of my own?!  Season something, on my own?  WHAT?! I can?t cook!? But I can.  I wouldn?t be here if I couldn?t.  A lot of my chefs and comrades in school used to tell me I needed confidence, and I think I?m slowly learning what that confidence looks like.  Confidence in myself and my ability to successfully do my job, but maintaining humility and keeping an open mind to learn something new every single day.

I cook with fennel on a daily basis at the restaurant, and for a while these anise-flavored bulbs were the bane of my existence.  I can?t tell you how many times I?d bring fennel samples to my chef for him to taste, and every day he?d be like ?Under.?  ?Crunchy.? ?Why are you bringing it to me when it?s not perfect?  If you know it’s under, why I am tasting this??  ?It?s not a guessing game, Bekah.  It?s not cute anymore.?

Ouch.  Well, let?s just say, I don?t let him see the fennel at any point until I know it?s absolutely perfect?which for the last couple weeks, it has been!  (I?ve been going with my gut, duh.)  So I decided to use it at home, in a little sautéed holiday salad.

Brussel sprouts. Thyme. Leeks. Fennel. Green apple.

Brussel Sprout and Fennel Salad:

Sweat leeks in olive oil until cooked through.  Add fennel and sweat until soft.  Add thyme bundle and sweat with vegetables.  Season each layer with salt.  Add green apple and sweat until fully cooked.  Remove vegetables and set aside.  In the same pan heat up more olive oil (butter will also suffice).  When the pan is ripping hot, add brussel sprouts cut side down and caramelize.  Season with salt.  Cook the brussel sprouts until cooked through and slightly charred.  Once the brussel sprouts are fully cooked, add about 1 tablespoon of maple syrup for flavor and to caramelize the brussel sprouts.  Add the vegetables back to pan with the brussel sprouts and heat through.  Remove thyme leaves.  Add a splash of white balsamic vinegar to taste, letting it slightly evaporate.  Add panetone and almonds and mix together.  Season with salt, if necessary.  Serve hot.

Bon appétit, and Merry Christmas!!