robojoe

Thanks to all the DR denizens who came to our Squash Blossom demo yesterday. I glad everyone seems to have enjoyed it.

I have to add a hearty second to the recommendation of Dave Martell at Japanese Knife Sharpening. He is one of the best sharpeners in the business and a complete joy to work with.

Finding out that Cathal, Meshelle, Shannon, Todd and Maria are taking over the Majestic is the best news I've had in a long time. There is no group better suited to carry forward and improve the Majestic...and this is from someone who gave years of effort and love there. I can't wait to walk in the door as a customer! From the Former-Chef of the Majestic Cafe

I'll occasionally have a dream that I can see a dining room full of people that need to be fed, and I can't get my saute pan hot. You're not insane...you're just remembering last Saturday night's service

If I may toss in my two cents on the subject… The advice being given here is great and I have to second it. I left 9 years of government service in 1996 to go to culinary school at L’Academie de Cuisine. In the 11 years since, I’ve worked at the Morrison-Clark Inn, Equinox, Café Atlantico, opened the Majestic Café and now Oyamel. I have not regretted my career change once in that time. However (there’s always a however), this career is not for everyone. If there is one piece of advice I can give to anyone thinking of doing what I did, it would be to really find out what you are getting into. To that end, take a comprehensive culinary basics class (non-vocational) at L’Academie in Bethesda. With your new found knowledge, find a restaurant that will let you work for free on weekends or evenings for several months. You absolutely, positively need to see and feel the pressure and frenetic pace of a professional kitchen. Some schools, like the CIA, require 6 months of restaurant experience before accepting a student. I absolutely agree with them. After your time in a professional kitchen, if you’ve really been bitten by the bug, then go on to cooking school confident in the knowledge that you’ve made an informed decision. If you realize that a restaurant career really isn't for you, then take home all the new skills you’ve learned, use them to be a killer amateur cook and be confident in the knowledge that you avoided a really big mistake. In my time as a cook, I’ve seen too many people come out of cooking school with no real idea what they were walking into. The most common issues: 1) Can’t handle the stress and the need to do many things at once, quickly, perfectly and repeatedly; 2) Can’t handle the physical demands of 12 hours on your feet, in oppressive heat, around fire and sharp objects for days, weeks, months and years on end; 3) Can’t live on the low entry level wages that new cooks have to struggle with; 4) Can’t stand to give up nights, weekends, holidays and a substantial amount of contact with your family and friends I realize that my suggestions for non-vocational classes and time in a kitchen are costly, both in time and money. In the long run though, the cost is miniscule compared to the time and tens of thousands of dollars you’ll invest in cooking school. I don’t mean to lecture or be preachy. I want people to join me in what is possibly the coolest career anyone can have. Like I said in the beginning, just know what you’re getting into.

Click on the link for the Honolulu Advertiser's 2006-2007 dining guide. It's a handy guide to the best places, pricey and cheap, throughout the state. Have fun on your trip.

Another pair of shoes have dropped. My Pastry Chef/Sous Chef, Bob Beaudry, and General Manager Joe Gelchion, will both be leaving the Majestic on October 22. Bob will be taking a short break up North before finding a new kitchen to give his talents to. Joe is reviewing his opportunities as I write. If anyone knows of positions for these two talented and loyal men, please let me know.

My sense is the restaurant will take a turn more towards the mass market. The core investor group have never been fans of Susan's or my style of cooking. Too eclectic, too wierd, too something. We'll have to wait and see. I sincerely hope they find success. The Majestic, with its long history in Alexandria, needs to be a continuing part of the city.

Ken, thank you for the compliments. I'll still be working until the 15th before I turn the restaurant over. I've had a wonderful five years at the Majestic and I leave with no regrets. Susan, the staff and I created a restaurant that we have loved and nurtured. Some of the investors have a different direction in mind for the Majestic, one that I don't support. In the end, it is their money and I have to step aside to let them have a restaurant they will be happy with. I'd like to thank all the Rockwellians who supported us over the years. I've loved feeding you. Now, the important stuff can begin: my first vacation in several years to my home in Honolulu..time to lay on the beach, spend some quality time with my wife Mary and worship at the culinary temples of the Hawaiian Islands. I shall return. Aloha and Mahalo to you all,

You can buy Dublin Dr. Pepper online from Old Doc's Soda Shop. I absolutely love this stuff!

I've used the same basic recipe as laniloa and ScotteeM for years and it works great. Just for fun, though, you can also buy kalua pig and pretty much anything else you need for a luau online from Zippy's. I discovered their online store in a moment of deep homesickness and it absolutely made my day. Now if I could just get a ZipPac from them...

We have an opening for an experienced line cook. The position is full time in the evenings. If you are serious about cooking, please give me a call at (703) 837-9117.

I have to second Brendan. Ricky has a great deal of talent and energy. He will do Araria proud.

We would never laugh at a customer's bed-head, particularly on a Sunday morning. What do you think we're hiding under our hats? Thanks for the kind words, hope we can whirl for you again soon. Joe Raffa Chef Majestic Cafe