tisdag 30 augusti 2011
The honor of a second-class profession
The GQ food critic Alan Richman wrote an article recently about bad service. I agree with most of what he says. There is, however, one point that we mustn't forget: he's on the outside looking in. There are a million valid reasons for bad service - however, there are virtually no excuses, at least from a customers point of view. And the saying is, after all, that the customer is always right. So why is service bad? Not all waiters are doing the job because they're aspiring actors. Some of us do it because we love it, and we take pride in serving good food and good wine with good manners. These particular waiters might have a bad day - under the suit we're all human. It's an unfortunate event when that happens. But there are also other kinds of waiters - to paraphrase this article written by a proud waitress - many waiters in trendy restaurants are hired for their good looks rather than their frontal lobes. I'm not going to attempt to write again what has been well-written once: go read The Waitressing Life: The Honor of a Second-Class Profession to find out just what might have made my day (or not) today.
söndag 28 augusti 2011
That last, uncontrollable variable
Oscar Wilde once said "to get into the best society nowadays one has either to feed people, amuse people, or shock people - that is all". I firmly believe that this is true, however, these days most people are not satisfied with only one out of three. What makes a good night of service? Read Marco Pierre White's My Story (you'll find it here) and trust me when I say that a good night for restaurant staff and for restaurant customers sometimes meet in one and the same evening, but mostly we're reading the same play in what could be parallel universes.
At Bloom, the staff are on a roll - we know our lines and how to deliver them. We try, perhaps more than other restaurants, to invite the customers over to our side (call it the dark side if you like, but we have an endless supply of both cookies and fine wines) and bring the back of the house to the front so to speak. But the customer is always the last, uncontrollable variable. Will our two universes meet? As with all the fables where the journey begins in the unknown, it requires that proverbial leap of faith.
If all you came to Bloom for was a full belly, then maybe the ends won't justify the means. You can, after all, achieve the same thing at McDonalds. If you came to Bloom for a good time, then we hope that by feeding you, amusing you and shocking you, we can put you on a spaceship to the bright and haute cuisine-landen universe where we live.
These are my Sunday musings. It's an attempt to clarify why people do come to fine dining restaurants. After all, as I've been told many times, "it's just food and wine". In our case, it's not just the destination, you see, it's the journey that matters.
At Bloom, the staff are on a roll - we know our lines and how to deliver them. We try, perhaps more than other restaurants, to invite the customers over to our side (call it the dark side if you like, but we have an endless supply of both cookies and fine wines) and bring the back of the house to the front so to speak. But the customer is always the last, uncontrollable variable. Will our two universes meet? As with all the fables where the journey begins in the unknown, it requires that proverbial leap of faith.
If all you came to Bloom for was a full belly, then maybe the ends won't justify the means. You can, after all, achieve the same thing at McDonalds. If you came to Bloom for a good time, then we hope that by feeding you, amusing you and shocking you, we can put you on a spaceship to the bright and haute cuisine-landen universe where we live.
These are my Sunday musings. It's an attempt to clarify why people do come to fine dining restaurants. After all, as I've been told many times, "it's just food and wine". In our case, it's not just the destination, you see, it's the journey that matters.
fredag 26 augusti 2011
Ophthalmology takeover
Yesterday was a very strange day. All around I think. I was at work, twice. And with that I mean at work, twice, at the same time. I brought the dept of Ophthalmology from Lund University to Bloom for a day of hard work and hard play. Half a day of lectures, a cooking class with Titti, André and Igi and then a fab dinner on top - everyone was in seventh heaven except me, because I couldn't figure out whether to use the staff toilet or the guest toilet. In the end I settled upon the staff toilet (quite literally) because I had my stuff in my locker in the basement anyway. But that short episode was probably more confusing than any of the contradictory experiment results I've ever had in the lab.
No, seriously. Bloom might be the best place for a kick-off ever. It has a very broad appeal - not everyone had had a fine-dining experience before, but still everyone left feeling like they'd got a memory to last a lifetime. Also, we're very grateful to the chefs who were exceptionally patient with all of us when trying to teach us how to cook our own haute cuisine lunch. Igi even had us doing flambé!
If you want a company kick-off at Bloom, send us an email or give us a call and we'll come up with some ideas and a price.
No, seriously. Bloom might be the best place for a kick-off ever. It has a very broad appeal - not everyone had had a fine-dining experience before, but still everyone left feeling like they'd got a memory to last a lifetime. Also, we're very grateful to the chefs who were exceptionally patient with all of us when trying to teach us how to cook our own haute cuisine lunch. Igi even had us doing flambé!
If you want a company kick-off at Bloom, send us an email or give us a call and we'll come up with some ideas and a price.
We told you he was excentric
I have to make a small comment on the over-all very flattering review from di.se. We're very happy that they liked what we serve. Very happy indeed. But what I don't get is whether they're complaining that Miguel isn't Igi (yes, I have considered cloning him but I think that might be a drawback when it comes to originality), or if they're complaining about the no-menu concept. If they're complaining that Miguel isn't Igi - well, all I have to say is tough luck guys, but if they're upset that they weren't told what they were eating before they'd finished the plate, all I can say is sorry, but you knew what you were buying into.
See, I know that every single diner gets told what they were eating and drinking. They get told after every course. Part of the no-menu concept is that we be allowed to surprise you. We believe that it really detracts from your experience if you're told before the first bite. Not knowing allows for a good and thorough exploration of flavors and textures from someone with an open mind. We believe that it makes it more exciting. That's what Bloom is all about.
As for calling Miguel an Igi-wannabe, well, that's just bullshit. I guess it's too much to ask that they take into account that Igi hires his own staff - and we work the way Igi wants us to work - and we work by the no-menu/surprise-the-guests concept. When I work, I also ask my guests to tell me what they thought they ate. I ask them to recount the flavors, to search their memory for similar textures, colors and smells. It's an interactive experience, and that's the way we want it. It's the way Igi runs his floor. So I'm a bit sorry for this particular food writer, it feels like he/she was reluctant to surrender that last bit of control and not bark "what's that" at every glass and plate, and that this detracted from the experience - but I somehow don't feel that that's either Miguel or Igi's fault.
See, I know that every single diner gets told what they were eating and drinking. They get told after every course. Part of the no-menu concept is that we be allowed to surprise you. We believe that it really detracts from your experience if you're told before the first bite. Not knowing allows for a good and thorough exploration of flavors and textures from someone with an open mind. We believe that it makes it more exciting. That's what Bloom is all about.
As for calling Miguel an Igi-wannabe, well, that's just bullshit. I guess it's too much to ask that they take into account that Igi hires his own staff - and we work the way Igi wants us to work - and we work by the no-menu/surprise-the-guests concept. When I work, I also ask my guests to tell me what they thought they ate. I ask them to recount the flavors, to search their memory for similar textures, colors and smells. It's an interactive experience, and that's the way we want it. It's the way Igi runs his floor. So I'm a bit sorry for this particular food writer, it feels like he/she was reluctant to surrender that last bit of control and not bark "what's that" at every glass and plate, and that this detracted from the experience - but I somehow don't feel that that's either Miguel or Igi's fault.
torsdag 25 augusti 2011
tisdag 23 augusti 2011
Whatever works!
I was really entertained when I found this article in the New York Times about an Italian wine producer who ages his wine under water for lack of space to do it above sea level. Hurrah for ingenuity! I wonder what Chef would say if I took to aging some home-made wine behind her KitchenAid...
Kockscenen
Titti managed to make five amazing courses yesterday at Kockscenen. It was exceptionally exciting to watch with some of the produce occasionally making a bid to escape and flying through the air. Titti brought her smoking gun, and I almost died laughing from one of the comments made by one of our favourite Bloom guests: "Oh great, here comes the weed!".
Anyway, I know it rained so if you stayed at home all I have to say is that you missed a really good show.
Anyway, I know it rained so if you stayed at home all I have to say is that you missed a really good show.
Cattle call
I see Asif and mr J and several others with cameras that seem perfectly able to take good pictures. Send to me plz!
This is all very exciting. Kockscenen.
This is all very exciting. Kockscenen.
Published with Blogger-droid v1.7.4
Q&A-time
Whoa, girlfriend! I wasn't expecting 30-odd questions. Some of them I'n not going to answer, primarily because I don't think musings over my sexuality or sexual preferences belong here. I'm happy to see there's such an interest in Bloom, though.
I've taken the liberty to freely translate all the questions into English. Enjoy.
When was Titti going to cook at Malmöfestivalen?
Tonight, 18.00, at kockscenen. Be there or be square.
What was the name of the restaurant that Igi used to own, and how many stars did it have?
Igi and Claude Bosi owned Hibiscus at Overton Grange in Ludlow. It was a two-star restaurant. Hibiscus has now relocated to Mayfair in London and has two stars in it's new location as well.
Where did you train to be a sommelier?
I didn't. I'm all self(and Igi-)taught. Considering who my teacher is (Igi is renowned for his wine knowledge) I'm not half-bad. Some day when I'm not working seven days a week I'm going to sit the WSET exams. To get it on paper, you know.
Isn't it against restaurant policy to date customers? I mean your husband?
Mon Cher wasn't a customer. He was a friend of Igi's. He just happened to be on table 5.
What does Igi's wife have to say about your relationship?
Pretty much the same thing my husband has to say about our relationship. Igi is a close friend, and I adore his wife. She really rocks. I don't know how many times I've been in a car and stupidly tried to follow Igi's instructions on how to get to where I'm supposed to be, and finally resorted to calling his wife because she is excellent at giving directions. No, really - when you work at Bloom it's like joining the family - everyones spouses, parents, godparents and siblings are included in the fold and we all get along beautifully.
Where do you buy your squid from?
It varies. For the one on your plate, ask the chef on the particular evening.
Who is your main wine importer?
Mats. He gets for us what we want, when we want it. We also buy smaller quantities from other suppliers, but that's rather on a need/greed basis.
Can you get Bloom wines at systembolaget?
No.
What was the deal with the bust-up with Nöjesguiden? I can only patch it together from what's on the net.
I'm actually quite sick of telling this story, but I'll do it one last time since you asked so nicely. We found our terrace on a "top of the pops"-list of Malmö's restaurants. The text said something about expensive dinners and mosquitoes. We were quite bloody pissed off because a) the terrace had never been open, b) the "critic" had never been to Bloom, c) we were planning to serve tapas on the terrace, starting at 45 kr a plate (something which had been posted on the blog). Also, with the hard work our staff put in to make Bloom what it is, it's quite an insult to be put on a "best restaurants"-list without being tried and tested. It's like she walked past outside, saw that tablecloths and thought to herself "ah, that's a good restaurant". Well, my husband can iron a tablecloth but he can't cook. So we'd like to be written about for what we acutally do, not what someone thinks we do. Many so-called journalists seem to think that we should pay homage to their enlarged egos if they deign to mention our establishment in print, regarless of content or context. Well, we deign to tell them to please piss off.
What do you think of the competition that restaurants such as Bastard offer?
We're not in competition with Bastard. What they do is about a universe away from what we do. We love that Malmö has such a diverse restaurant scene.
What is the price for a "normal" dinner at Bloom? Can you pay per plate? Do the menu prices cover everything or do you have to pay extra?
A five-course dinner is 695 kr for the food, and 695 kr for the wine menu (prices per person). We do charge extra for coffee etc. We have set menu's with a certain number of courses, so there's a 3 course menu, a 5 course menu, a 7 course menu, a 11 course menu. If you wish, you can of course ask for an extra course, so say on a 3 course menu, you want cheese, it becomes a 4 course menu. If this is a roundabout way of asking if you can order ala carte and have one course the answer is no.
Can Titti do cooking classes, say for a company kick-off?
Yes, but only for a certain number of people. Call us and run your ideas by her, she'll let you know.
I think someone should teach you how to run a blog.
Yeah? And someone should teach you how to ask a question. Clue: it has that thing like a squiggly exclamation point at the end of the sentence. This was not make-a-statement-time. And to be frank, this is Bloom's blog and we'll run it however we damn please. We don't care what you think.
I had a lovely fish course at Bloom once and now I'd really like the recipe. Can you fix that?
Sorry. When it comes to recipes I can't fix anything, because I'm not Titti. Ask me about wine.
Where can I get ahold of the wines that you import for Bloom only?
At Bloom.
What restaurant critics do you like?
I'm not going to name any if that's what you're after. But we really like to be judged by professional critics who are knowledgable about food and wine, and who have experienced haute cuisine enough to be able to compare. When we get criticism from someone like that, it really matters and is helpful. However, we have critics at all our tables, every day. They're called customers, and unlike most professional food critics, they're actually paying for their experience at Bloom out of their own pocket. They matter hugely, and we love them.
Who writes on this blog?
My name is Linnéa, and I'm Igi's longest serving (longest-suffering?) member of staff. I've run this blog since it came into being, with the exception of a small hiatus when I was overburdened with my research projects at school.
Did you pay for your wedding at Bloom?
Of course we did. There's no free lunch, and a free wedding always seems to include the bride altering her nose while being filmed. Again, of course we paid for our wedding.
Why did you trash customers on the blog before?
I didn't. There has never been a name mentioned on this blog, ever. However, this blog is about my life at Bloom, and I thought it would be interesting to detail just what happens to restaurant staff on pretty much a daily basis, and how much we appreciate the great fabulous customers that contrast to this. There was an uproar over this around the time of our disagreement with Nöjesguiden, and we've had several little birds whisper in our ear that it was an "ordered attack" so to speak. We're above nonsense like that so we simply don't read Nöjesguiden. We'd like the Bloom-haters to do the same with regard to this blog.
Will there still be live music at Bloom in the fall?
Sure thing! Live on Sundays with our own house band of Chico Lindvall and his boys.
Was the Bloom CD recorded at Bloom?
No, in a music studio. The acoustics at Bloom are optimised for dinner conversation, not studio recordings.
Who did the photos for the Bloom website? Is that you on the terrace picture?
Christoffer Lomfors is the mastermind behind the photos. Yes, that's me, but Titti and A are also on there.
What happened to your staff lunches?
They happen almost every day, but it's more like staff dinner. If you want to join in, ask Igi.
That's all I've got time for today, folks! We'll do this again soon!
I've taken the liberty to freely translate all the questions into English. Enjoy.
When was Titti going to cook at Malmöfestivalen?
Tonight, 18.00, at kockscenen. Be there or be square.
What was the name of the restaurant that Igi used to own, and how many stars did it have?
Igi and Claude Bosi owned Hibiscus at Overton Grange in Ludlow. It was a two-star restaurant. Hibiscus has now relocated to Mayfair in London and has two stars in it's new location as well.
Where did you train to be a sommelier?
I didn't. I'm all self(and Igi-)taught. Considering who my teacher is (Igi is renowned for his wine knowledge) I'm not half-bad. Some day when I'm not working seven days a week I'm going to sit the WSET exams. To get it on paper, you know.
Isn't it against restaurant policy to date customers? I mean your husband?
Mon Cher wasn't a customer. He was a friend of Igi's. He just happened to be on table 5.
What does Igi's wife have to say about your relationship?
Pretty much the same thing my husband has to say about our relationship. Igi is a close friend, and I adore his wife. She really rocks. I don't know how many times I've been in a car and stupidly tried to follow Igi's instructions on how to get to where I'm supposed to be, and finally resorted to calling his wife because she is excellent at giving directions. No, really - when you work at Bloom it's like joining the family - everyones spouses, parents, godparents and siblings are included in the fold and we all get along beautifully.
Where do you buy your squid from?
It varies. For the one on your plate, ask the chef on the particular evening.
Who is your main wine importer?
Mats. He gets for us what we want, when we want it. We also buy smaller quantities from other suppliers, but that's rather on a need/greed basis.
Can you get Bloom wines at systembolaget?
No.
What was the deal with the bust-up with Nöjesguiden? I can only patch it together from what's on the net.
I'm actually quite sick of telling this story, but I'll do it one last time since you asked so nicely. We found our terrace on a "top of the pops"-list of Malmö's restaurants. The text said something about expensive dinners and mosquitoes. We were quite bloody pissed off because a) the terrace had never been open, b) the "critic" had never been to Bloom, c) we were planning to serve tapas on the terrace, starting at 45 kr a plate (something which had been posted on the blog). Also, with the hard work our staff put in to make Bloom what it is, it's quite an insult to be put on a "best restaurants"-list without being tried and tested. It's like she walked past outside, saw that tablecloths and thought to herself "ah, that's a good restaurant". Well, my husband can iron a tablecloth but he can't cook. So we'd like to be written about for what we acutally do, not what someone thinks we do. Many so-called journalists seem to think that we should pay homage to their enlarged egos if they deign to mention our establishment in print, regarless of content or context. Well, we deign to tell them to please piss off.
What do you think of the competition that restaurants such as Bastard offer?
We're not in competition with Bastard. What they do is about a universe away from what we do. We love that Malmö has such a diverse restaurant scene.
What is the price for a "normal" dinner at Bloom? Can you pay per plate? Do the menu prices cover everything or do you have to pay extra?
A five-course dinner is 695 kr for the food, and 695 kr for the wine menu (prices per person). We do charge extra for coffee etc. We have set menu's with a certain number of courses, so there's a 3 course menu, a 5 course menu, a 7 course menu, a 11 course menu. If you wish, you can of course ask for an extra course, so say on a 3 course menu, you want cheese, it becomes a 4 course menu. If this is a roundabout way of asking if you can order ala carte and have one course the answer is no.
Can Titti do cooking classes, say for a company kick-off?
Yes, but only for a certain number of people. Call us and run your ideas by her, she'll let you know.
I think someone should teach you how to run a blog.
Yeah? And someone should teach you how to ask a question. Clue: it has that thing like a squiggly exclamation point at the end of the sentence. This was not make-a-statement-time. And to be frank, this is Bloom's blog and we'll run it however we damn please. We don't care what you think.
I had a lovely fish course at Bloom once and now I'd really like the recipe. Can you fix that?
Sorry. When it comes to recipes I can't fix anything, because I'm not Titti. Ask me about wine.
Where can I get ahold of the wines that you import for Bloom only?
At Bloom.
What restaurant critics do you like?
I'm not going to name any if that's what you're after. But we really like to be judged by professional critics who are knowledgable about food and wine, and who have experienced haute cuisine enough to be able to compare. When we get criticism from someone like that, it really matters and is helpful. However, we have critics at all our tables, every day. They're called customers, and unlike most professional food critics, they're actually paying for their experience at Bloom out of their own pocket. They matter hugely, and we love them.
Who writes on this blog?
My name is Linnéa, and I'm Igi's longest serving (longest-suffering?) member of staff. I've run this blog since it came into being, with the exception of a small hiatus when I was overburdened with my research projects at school.
Did you pay for your wedding at Bloom?
Of course we did. There's no free lunch, and a free wedding always seems to include the bride altering her nose while being filmed. Again, of course we paid for our wedding.
Why did you trash customers on the blog before?
I didn't. There has never been a name mentioned on this blog, ever. However, this blog is about my life at Bloom, and I thought it would be interesting to detail just what happens to restaurant staff on pretty much a daily basis, and how much we appreciate the great fabulous customers that contrast to this. There was an uproar over this around the time of our disagreement with Nöjesguiden, and we've had several little birds whisper in our ear that it was an "ordered attack" so to speak. We're above nonsense like that so we simply don't read Nöjesguiden. We'd like the Bloom-haters to do the same with regard to this blog.
Will there still be live music at Bloom in the fall?
Sure thing! Live on Sundays with our own house band of Chico Lindvall and his boys.
Was the Bloom CD recorded at Bloom?
No, in a music studio. The acoustics at Bloom are optimised for dinner conversation, not studio recordings.
Who did the photos for the Bloom website? Is that you on the terrace picture?
Christoffer Lomfors is the mastermind behind the photos. Yes, that's me, but Titti and A are also on there.
What happened to your staff lunches?
They happen almost every day, but it's more like staff dinner. If you want to join in, ask Igi.
That's all I've got time for today, folks! We'll do this again soon!
måndag 22 augusti 2011
You have a question?
I've been getting a lot of questions in form of post comments lately. Since I'm a bit of a fascist I don't publish comments that are unrelated to the post itself. However, tomorrow afternoon I'll be answering all and any questions you may have. So shoot!
söndag 21 augusti 2011
Speaking of rebuilding the empire
(If my spelling is a bit off, it's because I managed to cut TWO fingertips on a plastic créme fraiche-pot when cooking dinner this evening... makes typing a bit of a challenge)
Did you know that the best bubbly in the world is British? In your face, frogs! Ridgeview estate - remember that name.
Thanks to my dear godfather for this amazing link tip (he's one of the best private collectors I know - what can I say, sometimes you get lucky! - and he's also provided me with a few sensational bottles from his collection for which me and my hubby are eternally grateful. My godmother also happens to be a fantastic cook... and they have dogs. A match made in heaven, and my kind of people!).
(image from di.se)
Rebell
Some of you might have missed that we're very good friends with the guys behind Rebell (see previous posts for our team effort at Foodball in Copenhagen). We're therefore very happy to read this article about them in Sydsvenskan. The only comment I have (and there has to be one) is that I've never heard these guys talk about food as if it was a religion. I have heard them talk about it like it's their faith - which is a different thing (officer). A religion is something you subscribe to, faith is something you believe in. Thank you very much.
torsdag 18 augusti 2011
I give to you
And here we go, stolen from our very good friend Marc Cassel's facebook page: "An exploration of the douchebaggery idiots commit when enabled with an internet connection, enough money for a meal, and a sense of entitlement". Fuck you Yelper! Golden. God, I haven't laughed so much since.... No I don't think I've ever laughed this much.
Art
They say all art is a confession. Today I'm going to recount how I got to know Igi and why he is and will always be one of my best friends and one of the few people I can always trust.
Let's rewind to when I was nineteen and held the very prestigious title of executive chef and bar manager at a medium-sized restaurant where I grew up. I'd worked my way to the top in this god-forsaken pit (but I didn't think it was that bad at the time, that's a later assessment), and when it came to putting things straight after my predecessor left in a huff I turned to someone I'd only known for a couple of weeks: Igi. He and I had met through the guy I was with at the time, a very confused Czech person who was either a high-school teacher or a PT (it varied) but who had to take up the job of KP at Bloom to pay his share of the bills. I'd dropped by a couple of times to help sort out all the paperwork for his employment, and Igi and I got into a very deep discussion about Lobsters state-side. Anyway, I called Igi when I was faced with a restaurant that resembled the apocalypse and he gave me a few tips that helped me set things straight (actually, what set it straight required 16h work-days that gave me the nickname Ms Smith&Wesson and also a heavy bout of pneumonia).
So, one day in late July of -08 I was yelling down the phone at one of my suppliers who'd f*ked up an order (I got 25 kg's of plums instead of 2,5kg's of plum tomatoes) when one of my employees came into my office with my phone. "It's Ricky", she said (she wasn't very bright, bless her). Well, it was Igi, and he was facing running Bloom after the fallout with his previous partner, and he wanted me to come on board. I said I would.
About a month later, I was working full time at Bloom as both a wine waiter and an administrator. I've probably never had such a challenging job in my life. When business partners fall out, the "divorce" is always messy, so imagine how hard it was for Igi if I tell you I had a hard time. Also, I dumped my Czech BF, and he was still working in the kitchen with the chefs, so there was always that hint of a possible second Olga's murder in the air.
If there's ever a person who is going to tell you things straight, it's Igi. When you work as hard as we did back then (and he still does) and your very messy private life is right there slapping you in the face, you need someone to keep your perspectives straight. Igi did that for me. Somehow we managed to get Bloom through the financial crisis and the messy business-partner divorce without losing our minds. In fact, despite all that lack of sleep, we managed to have a very good time. He taught me everything I know about food and wine (because although I wasn't clueless before, there's only so much you can lean from mediocre teachers), and everything I know about making people laugh. He took a very young biomedicine student and never stopped believing I could pull off both a masters degree and a Master of Wine, and it's very possible that I succeeded because of it.
Igi also introduced me to my husband, for which I am eternally grateful. I remember a staff lunch very early in the summer of 2009, when we had just recruited Titti. We were sitting out on the terrace eating pulpo and discussing feminism, when Titti and I declared that we'd never get married because we were not that type of woman (we also compared star-tattoos - very butch I know). Well, we're both married now.
So this is my confession. As much as I'd like to be able to say that strong women have influenced my life, it's more like the story of a very inspirational and strong man. When I write a scientific article or I blind taste wine I fall back on knowledge gained at Bloom (you don't want to know how many times I fell asleep in the office with a biomedicine book over my face). And when I talk to my ex the Czech guy, I know we're staunch friends because Igi wouldn't have it any other way. And I'm so grateful. That's why, with my half-time check for my Ph.D pending, I know who I'm going to dedicate my thesis to.
Let's rewind to when I was nineteen and held the very prestigious title of executive chef and bar manager at a medium-sized restaurant where I grew up. I'd worked my way to the top in this god-forsaken pit (but I didn't think it was that bad at the time, that's a later assessment), and when it came to putting things straight after my predecessor left in a huff I turned to someone I'd only known for a couple of weeks: Igi. He and I had met through the guy I was with at the time, a very confused Czech person who was either a high-school teacher or a PT (it varied) but who had to take up the job of KP at Bloom to pay his share of the bills. I'd dropped by a couple of times to help sort out all the paperwork for his employment, and Igi and I got into a very deep discussion about Lobsters state-side. Anyway, I called Igi when I was faced with a restaurant that resembled the apocalypse and he gave me a few tips that helped me set things straight (actually, what set it straight required 16h work-days that gave me the nickname Ms Smith&Wesson and also a heavy bout of pneumonia).
So, one day in late July of -08 I was yelling down the phone at one of my suppliers who'd f*ked up an order (I got 25 kg's of plums instead of 2,5kg's of plum tomatoes) when one of my employees came into my office with my phone. "It's Ricky", she said (she wasn't very bright, bless her). Well, it was Igi, and he was facing running Bloom after the fallout with his previous partner, and he wanted me to come on board. I said I would.
About a month later, I was working full time at Bloom as both a wine waiter and an administrator. I've probably never had such a challenging job in my life. When business partners fall out, the "divorce" is always messy, so imagine how hard it was for Igi if I tell you I had a hard time. Also, I dumped my Czech BF, and he was still working in the kitchen with the chefs, so there was always that hint of a possible second Olga's murder in the air.
If there's ever a person who is going to tell you things straight, it's Igi. When you work as hard as we did back then (and he still does) and your very messy private life is right there slapping you in the face, you need someone to keep your perspectives straight. Igi did that for me. Somehow we managed to get Bloom through the financial crisis and the messy business-partner divorce without losing our minds. In fact, despite all that lack of sleep, we managed to have a very good time. He taught me everything I know about food and wine (because although I wasn't clueless before, there's only so much you can lean from mediocre teachers), and everything I know about making people laugh. He took a very young biomedicine student and never stopped believing I could pull off both a masters degree and a Master of Wine, and it's very possible that I succeeded because of it.
Igi also introduced me to my husband, for which I am eternally grateful. I remember a staff lunch very early in the summer of 2009, when we had just recruited Titti. We were sitting out on the terrace eating pulpo and discussing feminism, when Titti and I declared that we'd never get married because we were not that type of woman (we also compared star-tattoos - very butch I know). Well, we're both married now.
So this is my confession. As much as I'd like to be able to say that strong women have influenced my life, it's more like the story of a very inspirational and strong man. When I write a scientific article or I blind taste wine I fall back on knowledge gained at Bloom (you don't want to know how many times I fell asleep in the office with a biomedicine book over my face). And when I talk to my ex the Czech guy, I know we're staunch friends because Igi wouldn't have it any other way. And I'm so grateful. That's why, with my half-time check for my Ph.D pending, I know who I'm going to dedicate my thesis to.
onsdag 17 augusti 2011
Why we're not a bistro
I'm sorry for the relatively poor updating lately. This thing were I decided to become a doctor (the title, not the medical professional) seemed a really good idea at the time, but it does mean suffering for your prefix. Well, as Igi would say, I brought it on myself so now I just have to suck it up.
Anyway, this preamble does have something to do with the post of today. Titti was quoted as saying in an interview for the Malmöfestivalen magazine that we often encounter the attitude that we're too expensive because not everyone can afford having a five course and a wine menu on a Friday night. Like, if everyone can't afford it, then fine dining shouldn't be allowed! Malmö is blue-collar, I get that. But luxury, such as nice dinners, nice wine, nice perfume, nice clothes etc spring up even in places where it's banned, such as North Korea (who ate all the pies? and where did all the iPods go? respectively). It's about priority. When I was 18, I basically lived on beans so I could buy whatever clothes I wanted and so I could go out and eat a fancy meal twice a month. I get that this is not a normal priority order for a teenager, but then I never was quite normal (I was possibly dropped on the head as a baby, which would explain a lot). Anyhow, we offer a service and people obviously have nice dinners with nice wine as a priority, otherwise we'd be out of business.
I get a lot of the same attitude about my Ph.D. "What's that good for?" and "We should abolish these silly titles, because it's unfair that some get to call themselves doctors without a medical degree and besides, not everyone can get a Ph.D position." Blablabla, if you were asking my opinion. If you want to be an academic, well, then go get. It's not easy, but then again, if it was I don't think it would be worth having. A five course dinner may be expensive to someone who only eats to fill his belly, but to me, it's an art and worth every öre. So, come on! Live a little.
Anyway, this preamble does have something to do with the post of today. Titti was quoted as saying in an interview for the Malmöfestivalen magazine that we often encounter the attitude that we're too expensive because not everyone can afford having a five course and a wine menu on a Friday night. Like, if everyone can't afford it, then fine dining shouldn't be allowed! Malmö is blue-collar, I get that. But luxury, such as nice dinners, nice wine, nice perfume, nice clothes etc spring up even in places where it's banned, such as North Korea (who ate all the pies? and where did all the iPods go? respectively). It's about priority. When I was 18, I basically lived on beans so I could buy whatever clothes I wanted and so I could go out and eat a fancy meal twice a month. I get that this is not a normal priority order for a teenager, but then I never was quite normal (I was possibly dropped on the head as a baby, which would explain a lot). Anyhow, we offer a service and people obviously have nice dinners with nice wine as a priority, otherwise we'd be out of business.
I get a lot of the same attitude about my Ph.D. "What's that good for?" and "We should abolish these silly titles, because it's unfair that some get to call themselves doctors without a medical degree and besides, not everyone can get a Ph.D position." Blablabla, if you were asking my opinion. If you want to be an academic, well, then go get. It's not easy, but then again, if it was I don't think it would be worth having. A five course dinner may be expensive to someone who only eats to fill his belly, but to me, it's an art and worth every öre. So, come on! Live a little.
söndag 14 augusti 2011
We welcome decadence
I was watching an episode of "Top Chef - just desserts" yesterday. The contestants were asked to produce a dessert to pay homage to the decadence of chocolate. Now I don't know about you, but when someone says "decadence of chocolate to me", my mind immediately goes to a high-ceiling:ed room with heavy, rich-coloured drapes covering the windows. The room is lit by flickering candle-light, the air is heavy with musk and perfume. The chairs and tables are mahogany, with gothic detailing and a gold finish. Food is served on silver trays, wine out of crystal decanters. The theme here is rich, romantic opulence.
Why am I telling you all this? Because afternoon teas are coming back for fall. Afternoon tea the Bloom way, like a mini version of my decadence fantasy, without the boudoir interior. (Although I might but the boudoir interior idea past Igi some day...)
Why am I telling you all this? Because afternoon teas are coming back for fall. Afternoon tea the Bloom way, like a mini version of my decadence fantasy, without the boudoir interior. (Although I might but the boudoir interior idea past Igi some day...)
Center-stage
For those of you not tuned into Malmöfestivalen, Titti will be one fo the chefs cooking it out on Kockscenen! Mosey along to Stortorget on Tuesday the 23rd at 18.00 to see Titti cook a seven-course dinner in an hour from a mystery box of ingredients!
fredag 12 augusti 2011
Adding our weight to the conversation
I'm diving in here with something that's being discussed all around me at the moment: Let's talk about weight. Recent years have seen an explosion in the number of TV-programmes, magazines and newspaper articles relating to weight. What one should weigh, how to weigh less, why you weigh more. Repeat ad infinitum, ad nauseum. I don't think it's a mystery why the number of people with eating disorders is sky-rocketing. It's a really stange phenomenon, this. Not the eating disorders, the weight-loss thing. It's not nuclear physics: if you eat more calories in a day than you burn off, you're going to gain weight. No matter if you're only eating oranges, 4000 kcal of that a day with no exercise and you're still going to grow an ass eclipsing the sun (that is, if a very small pensioner was walking along behind said ass). It doesn't really leave much room for discussion, does it? Yet the news-stream about weight is never-ending. Mostly, it seems to be about diets. What food groups to cut out, how to dispel hunger pangs, can you or can you not eat a bar of chocolate on a Friday night. Bla bla bla. Humbug. Listen here, doughnuts. I've got a degree in biomedicine so I kind of know what I'm a-talking about here. Evolution invented cravings for a reason. If you cut out, say, everything but pineapples and champagne from your diet you're not going to live long. Hence you crave something containing FAT, or say MINERALS. If you lived in stone-age times, your South Beach-ass would be dead in a cave somewhere. All your cells contain fat in the membrane that surrounds them. They need it. This same membrane also needs cholesterol to keep itself pliant. Who wants stiff cells? Plants have them, but they don't need to be able to make facial expressions, either.
With all this said, there is good food and bad food. The more processed and chemical-laced it is, the more lacking in actual nutrition it will be. Eat fresh veg, fruit and meats. Throw in some milk and cheese for your bones. And get off your lazy ass and go jogging.
Oh, and every so often, have a nice chocolate dessert and enjoy. Enjoyment is part of being healthy. See, the theme here is "balance". Eating salad and salad only is so boring. It would also eventually get boring if you ate at michelin-starred restaurants every day three times a day. Balance, people. Use your common sense.
Someone once told me they wouldn't trust a thin chef. Well, Titti is the best chef I know and there isn't an extra pound of fat on her body. She's got muscles (she also has some really cool tattoos, but that's another story). I think I'd rather trust a chef who doesn't stay behind to gorge on the chocolate before going home at night. In the same spirit, I wouldn't trust a drunk sommelier. You can have too much of a good thing, you know.
With all this said, there is good food and bad food. The more processed and chemical-laced it is, the more lacking in actual nutrition it will be. Eat fresh veg, fruit and meats. Throw in some milk and cheese for your bones. And get off your lazy ass and go jogging.
Oh, and every so often, have a nice chocolate dessert and enjoy. Enjoyment is part of being healthy. See, the theme here is "balance". Eating salad and salad only is so boring. It would also eventually get boring if you ate at michelin-starred restaurants every day three times a day. Balance, people. Use your common sense.
Someone once told me they wouldn't trust a thin chef. Well, Titti is the best chef I know and there isn't an extra pound of fat on her body. She's got muscles (she also has some really cool tattoos, but that's another story). I think I'd rather trust a chef who doesn't stay behind to gorge on the chocolate before going home at night. In the same spirit, I wouldn't trust a drunk sommelier. You can have too much of a good thing, you know.
torsdag 11 augusti 2011
The need for chicken soup
2011 has so far been a good year, and a bad year. I guess it just goes to show that you can plan all you like - but life will get in the way sometimes and either give you a new kitchen or a kick in the nuts. Titti is getting a new kitchen (hurrah!), and the kicks have been coming my way (and unfortunatley it's not just the damn weather). It takes quite a lot to floor me though, especially since I know about the secret of chicken soup. For someone who is mostly vegetarian (and training for a marathon), turning carnivorous every so often is not a bad thing, or so Dr Christian Jessen has been telling my husband through the TV screen. Anyway, my life-long solution to ay conundrum is either food or poetry. In the case of chicken soup, it's both.
Some of you may know this, others may not. Chicken soup is the universal cure for all ailments. It cures a broken heart, the common cold, loneliness and grief. It brings together what has been torn apart and it gives peace to those of us who have over-crowded minds.
When I post this, cue Igi to call and say "Hey, chicken soup isn't summer food!". To that I have but one response (looking out at the wind and rain): you call this summer?
Well, I have hot chicken soup and Titti will soon have a new kitchen. Come what may, but those two things make even the gloomiest days brighter.
Some of you may know this, others may not. Chicken soup is the universal cure for all ailments. It cures a broken heart, the common cold, loneliness and grief. It brings together what has been torn apart and it gives peace to those of us who have over-crowded minds.
When I post this, cue Igi to call and say "Hey, chicken soup isn't summer food!". To that I have but one response (looking out at the wind and rain): you call this summer?
Well, I have hot chicken soup and Titti will soon have a new kitchen. Come what may, but those two things make even the gloomiest days brighter.
lördag 6 augusti 2011
Running entertainment
I've gone to great pains to keep fit for the last couple of years. Since I'm a workaholic that will rather work than sleep it's not really been an easy thing to accomplish. Thanks to hard-learned self-discipline, I go running with my dog a couple of times a week, as well as going horseback-riding whenever I can, and taking aerobics classes in the local gym most days during lunch hour. I've never really paid any attention to what I'm wearing at the gym or when I go running, I prefer comfort over style in that particular situation, but I have noticed a catwalk of sorts running the latest in sportswear. Now I happen to think that if the brainpower and time spent by high-powered intellectuals on designing running shoes was put to better use, say solving the conflict in Gaza, then the world might be a better place. Also, jumping up and down waving your arms around is equal to looking like a prat no matter what shoes you're wearing. And make-up? well, lets just say that 30 minutes of straining to lift a weight bar makes it make-down, or maybe even make-apart.
Why am I telling you this? Well, because my favourite form of entertainment is watching people dressed to the nines sweat their impeccably made-up face off, arms a-swinging. Sometimes it even comes with sound effects - grunts, farts, snippets of song or general humphing. My favourite place to indulge in this entertainment is at Bloom. You can get as decadent as you like. Sit back in a lounge chair on the terrace, loaded with a tray of chocolate cake and wine to boot. Smile indulgently as the joggers go by. Kick back. Say things like "aaah, life is good" really loudly.
Does this sound very wicked? Well, lets just say I earned it, I spent an hour and a half jogging with weights today. Some bastard giggled at me when I tromped past. What goes around comes around, my friend.
Why am I telling you this? Well, because my favourite form of entertainment is watching people dressed to the nines sweat their impeccably made-up face off, arms a-swinging. Sometimes it even comes with sound effects - grunts, farts, snippets of song or general humphing. My favourite place to indulge in this entertainment is at Bloom. You can get as decadent as you like. Sit back in a lounge chair on the terrace, loaded with a tray of chocolate cake and wine to boot. Smile indulgently as the joggers go by. Kick back. Say things like "aaah, life is good" really loudly.
Does this sound very wicked? Well, lets just say I earned it, I spent an hour and a half jogging with weights today. Some bastard giggled at me when I tromped past. What goes around comes around, my friend.
tisdag 2 augusti 2011
Food metaphors
I have thought, on several occasions, that most political economic debates would be much more accessible to the general public if they were re-fashioned as food metaphores.
Vanity Fair has heard my prayers, and since it's the US in debt crisis, we're talking the ultimate pizza party. Go figure.
Vanity Fair has heard my prayers, and since it's the US in debt crisis, we're talking the ultimate pizza party. Go figure.
måndag 1 augusti 2011
Smartphone, my ass
I remember when Igi bought his iPhone. Those were the days. He was so proud to be an owner of a small piece of new technology heaven. The euphoria lasted for about three days. They were blissful, those first three days. Almost like a honeymoon. He was surfing away, showing people clips of "Top Chef" on youtube and taking pictures and recording videos. He would whip his phone out at every concievable (and unconcievable) opportunity. I think the honeymoon period would have lasted considerably longer if he hadn't been the owner of a restaurant. But because that's what he is he quickly found out what the first iPhones (and all consecutive iPhones, come to think of it) were somewhat lacking in: the ability to work as phones. You know: the dial-and-then-magically-there's-someone-on-the-other-end. We began to hear rumbles of discontent. Musings over the fabulous phone-qualities of the old 3310 Nokias. One day, he snapped. The iPhone died on him in the middle of a very important call. "Get me a phone that works!". Said, and done. A Nokia. One that supposedly can be stomped on by an elephant without breaking.
I've got a smartphone too. Well. Smartphone, my ass. I just wrote a really long and funny blog post about a recent event, and because someone called in the middle of it, it's now gone. I might be joining Igi in the technology revolution of going backwards to what worked well - in true retro spirit. You know, keeping it simple, clean, efficient. Doing it's job with no extra bells and whistles. After all, that's the way I go when Mon Cher asks for a hamburger for dinner (no strange ingredients, no sacrilegious mayonnaise). So it it works for dinner, it must work for almost anything.
I just want a phone that works. That does what it advertises. That does NOT delete 3000 character texts just because multitasking is beyond the bloke that designed it. Please.
I've got a smartphone too. Well. Smartphone, my ass. I just wrote a really long and funny blog post about a recent event, and because someone called in the middle of it, it's now gone. I might be joining Igi in the technology revolution of going backwards to what worked well - in true retro spirit. You know, keeping it simple, clean, efficient. Doing it's job with no extra bells and whistles. After all, that's the way I go when Mon Cher asks for a hamburger for dinner (no strange ingredients, no sacrilegious mayonnaise). So it it works for dinner, it must work for almost anything.
I just want a phone that works. That does what it advertises. That does NOT delete 3000 character texts just because multitasking is beyond the bloke that designed it. Please.
Prenumerera på:
Inlägg (Atom)
