December 30, 2015
A quick guide to being a successful product development chef
December 1, 2015
- Smoked Fish – If you have never had an Arbroath Smokie, well you have certainly missed out on one of my favorite foods. I was recently in Orange County, California and tried the hot smoked salmon from a restaurant called Market Broiler. I would have thought I was on the shores of Loch Fyne. The dish was absolutely stunning and took me straight home. Over the past few years smoked meats have really taken center stage on menu’s. I think it is time for the fish and personally either cold smoked or hot smoked will start to become mainstream. Some fish can have a strong natural flavor and I think the smoke helps balance those flavors. Have you ever had a Scottish cold smoked salmon taco?
- Slow Cooked Stews – Stovies, still is my favorite meal. As a matter of fact, I am staring at some Bovril right now and cannot wait to get stuck in. Crock pot meals and stews will be making a splash. It is the perfect dish for todays savvy eaters who like a depth in flavor. It doesn’t take a lot of prep really and by the time you get home from work there is a delicious stew sitting perfectly in a depth of flavor and ready to be enjoyed. Pick up the fresh bread on your way home and enjoy a slow cooked Cullen skink, lamb stew, stovies or even a chicken curry.
- Steel Cut Oats – It is time to shine O’ dear oat. This could possibly be the most underused food in the pantry. Long gone are the days when oats were just porridge and now a lightly toasted oat muesli, mixed with some chopped prunes makes a fantastic topper for anything from a salad to a steak dinner. Skirlie is fantastic when prepared with soft Arran cheeses and gravlax. A delicious start, middle and end of the day food. Replace any meals side with Skirlie for a week and you also will become a believer.
- Scottish Identity – Last year with the independence vote, Scotland was center stage in front of the world. The Scottish identity became popular and as people associated with their great, great, great grandfather who came over from Greenock, they too became part of the Scottish identity. Scottish pride took hold in a lot of homes and 12 year old scotch became ever more popular among friends. Scotland’s identity is now shaping into a future identity and not just its prestigious past. We who are in today have a great opportunity to shape Scotland’s tomorrow.
- Tartan – Associated with Scotland, it’s families and it’s pride has gotten a real boost from the Burberry campaign and one I think is long overdue. I see the future of tartan being the lining in a sport coat rather than the sport coat. More subtle but ever more present. I recently connected with an ambitious designer named Siobhan Mackenzie. I would highly recommend seeing what she is doing with tartan fashion. So I will get some stick for putting up the Bay City Rollers in their tartan get up but it serves as a good reminder of where we have been to where we are going.
October 21, 2015
If you would be so kind to consider my book, GINGER, A Boy’s Journey from Scotland to the White House, as gifts this holiday season, you will also be supporting a great cause. By doing so, you will be helping to fund my next project which is Modern Scottish Cuisine, An Innovative Approach to Scottish Cookery.
Your help in supporting this project will continue to foster innovative ways for the cuisine of Scotland to become mainstream globally and allow me to share the enthusiasm I have for great Scottish ingredients with the rest of the world.
Thank you for your continued support and the very kind words in appreciation of GINGER. I am looking very much forward to it being a best seller!
October 5, 2015
OK Chef’s, here is something to ponder while your getting the primal cuts of a swine tattooed to your forearm, the collaboration of a food scientist with culinary and the benefits this collaboration produces.
Now a food scientist is more technical and analytical in the development of formulations while the chef brings the art part of culinary arts and maintaining the integrity and scope of the project. I guess you could think of it as a left brain – right brain collaboration.
The integrity that I am referring to comes from each project starting with a “Gold Standard”. It is imperative to have that standard made correctly. I could not stress this enough! If the gold standard is not made correctly then the project is not made correctly.
Now as a chef developer I like to think of myself as somewhat food science proficient but not an expert by any means. I thoroughly enjoy the food science and culinary collaboration. I enjoy looking to the expert for advice on molecular structure, shelf life extensions and the like. At the end of the day, this collaboration benefits not only you but the end user.
In developing my recipes for Modern Scottish Cuisine, I think I could have gone it alone but I’m glad I didn’t. I have great respect for the profession and I am sure many other chefs do also.
So next time you have the opportunity to collaborate with a food scientist, take full advantage of it. You will be glad you did.
March 13, 2015
In January of this year my cousin and I decided to go for a Sunday drive. We ended up headed for some seafood at Loch Fyne and take in the sights along the way. Once crossing the Erskine Bridge it is a beautiful drive on up to the loch. Personally it is one of my favourite drives past Loch Lomond. Past Luss and Arrochar. All along the way you see wee signs for mussels, whelks, smoked fish and the infamous Clappy Doo all from the region and all well sought after by foragers and divers to the area.
It was the most perfect day for a drive. Snow on the hills, sun at our backs and mostly clear skies. Breakfast that morning was a quick stop in Dumbarton at a friend of my cousins café which had delicious morning rolls with all beef sliced sausage and a generous portion of HP to top it off also.
As we climbed our way north, we stopped at a beautiful stop called “Rest and Be Thankful”. The name could not have been more perfect for this area. I pondered however how I needed a rest and most importantly what was I thankful for in life. Well you could imagine all the thoughts going through my head but I also thought of the many number of people who stood in that same spot throughout the years of past and perhaps what would possibly command, in their opinion, what to be thankful for?
Could anybody honestly say they are thankful for the delicious food from Scotland? I did, and I was later given the most delicious smoked fish I have had in ages, I think, in return for my thoughts and thankfulness of the food from home. It was perfect!
We had lunch at Loch Fyne Oyster Bar. I nice restaurant and shop with a considerable amount of items on the menu but one item caught my attention right away. Smoked Mackerel.
I love smoked fish. Especially when in Scotland. Arbroath Smokies are probably one of my favourites but I also love both hot and cold smoked salmon, smoked cod and finnan haddies. I’m getting hungry just writing about it!
Loch Fyne kippers were what caught my attention as my cousin orders the smoked salmon variety board. What came next was pure heaven. The kippers were amazing. The smoke was perfect. The taste was perfect and with a slight touch of olive oil and citrus garnish, made the dish perfect.
It made me truly thankful for the skills of the fisherman, the skills of the smoker and the skills of the chef. I was thankful for the opportunity to enjoy such a delight. Most importantly, I was thankful for being in Scotland. Appreciating the short time with family and the memory of my uncle who recently passed.
5.0 out of 5 stars “I was there to cook, and that is all I wanted to do” March 4, 2015
By Ted Parnall
“I was there to cook, and that is all I wanted to do”
This is an excellent book for anyone who wants a better understanding of how a young person, of very limited means, but of exceptional drive and character, can achieve success not only in the competitive field of cooking, but also as a human being. While stories of achievements by members of minority groups are not uncommon, “Ginger” reminds us that hardship and discrimination continue to exist even for the underclass of migrants from Europe.
David Macfarlane tells a very compelling story about a harsh, abusive father, about a passion for cooking, about the important role in his life played by the US Navy, and about his preparation of meals for the most powerful diner in the world: the US President. He writes with a direct honesty and lack of guile, allowing the reader a rare view into a Scottish immigrant’s often hard road through life.
The reader learns to admire Macfarlane’s pride in his work, his humility and even-handed acceptance of diverse cultures and people that he encounters. He expresses his appreciation of the efforts of his superiors to help him get past hurdles, such as his gaining US citizenship, without a hint of entitlement. With his red hair and white skin (hence, “Ginger”), he works in Navy galleys alongside Filipinos and African-Americans and earns respect by both his lack of color-consciousness and his dedication to food preparation as a vocation instead of a job.
This is a great American story, simply told, that will remind the reader of the value of hard work, honesty and passion for one’s work.
December 17, 2014
Do you remember the scene from the movie ‘Falling Down’, with Michael Douglas where he orders food in a fast food restaurant and goes absolutely ape shit when the burger looks nothing like the picture on the menu board? Well, we have all been there at one time or another in our dining out experience.
The picture is designed to sell to the impulse of what looks appetizing and in almost all cases works for the everyday food that is really not all that special when you get it. Hence the picture!
As a chef, it is important to exceed the expectations of the visual the customer will have in their head usually from the descriptors written in the menu. Imagine picture icons on the menu next time you go to Jean George’s?
Innovating those dishes to handle the tolerance of a quick service or even casual service can and is quite a chore. But it is not impossible. In my upcoming book called “Feeding the Masses”, I talk about this considerably and point out my opinion on why the younger chefs of today have an advantage over us old timers.
You see when I was young, everything had to be based around the classical French way of doing things. My mentors were all classically trained the French way as were there mentors.
School focused around the French way of cooking also so I personally think that left us at a disadvantage. You see if you think about it, being taught that to be a successful chef you must only follow the classics kind of leaves you unimaginative. This of course is only my opinion but I think there is a lot to be said about how we are taught. Especially getting screamed at by the chef reminding you to not think and not deviate from the classical approach of things.
It is important to be in a culture that encourages innovation. One that would embrace a different approach to the pass rather than one that has no room for change.
Todays young chefs have free reign. They didn’t endure the bullying in the kitchen, not to be construed as a negative, and have had the chance to be more explorative in their journey. I envy them for that. If you take a good look around you, you will notice the difference. I see it everywhere I go. I expect to see more of it in Scotland too!
The food of today is beautiful. No matter what the picture looks like on the board, if your unsatisfied with what you get, your eating at the wrong place mate! Go and find that chefs food that will be better than the picture in your head. They are out there……