In my opinion failure does not define you. You can’t let it get you down because you can learn so much from it. Don’t get me wrong failure hurts, it pierces you in places you never thought you can feel pain. It crushes you and makes you feel so low that you think there is no way to climb up. That is normal if you did not feel that way you are not HUMAN. When you fall dust yourself off and start climbing, the best way to do it is to swallow your pride and find your motivation let that guide you and focus on only that. Everything else you hear does not mean anything.

“Reputation is EVERYTHING” is what I hear from everyone. Without it you are shit… I guess in some way that is true but can reputation buy food for you? What is reputation if you have nothing to show for? This is why I say fuck the reputation and do what you got to do to survive. Take me for example if have been called many things from an asshole to a showoff to a American wannabe… I laugh it off the best I can, does it affect me? Hell yes it does, but it does not define me… Now with my restaurant closures I got more shit. I became the laughing stock of the FNB world. The TV Chef that does not know shit… I failed straight out. Everything I loved in the restos just died. Again this does not define me. It makes me more cautious…

Next up is why? You will lay awake all night torturing yourself over this simple 3 letter word… Why did I fail? Why did it come to this? Why did we take on partners? Why am I in such debt? The simple answer is… that’s life! You make decisions in your life takes you down different paths. So I cant stress this enough fuck everyone else… Do what you can to survive but don’t forget about your responsibilities. Pay your debt and move on. If the people you owe hates you and talks all kinds of shit about you let it be. Nothing you can do about that. Pay them off and say thank you for giving you time to pay them back. Don’t be an ass and close your door to them. Cuz the world is round and you will meet again and maybe even work together again…

Bounce back is what you got to do. In my case I did what I could to make ends meet. Trading demos and recipes for stuff that I needed to make my business fly. You may wonder how bad it got for me. I was planning to head out of the Philippines with my family and work again in the states. I was caught up in all the negativity that people would say about me. My sanity was and still is my wife my number one fan. My motivation was and still is my son my pride and joy the one who drives me to succeed. Now with that behind me there is no stopping me Fuck everyone I need to win! So all I can say is find your motivation and let it drive you. Let it take over all the negativity that swings your way.

Take baby steps is my best advice I can give. Conquer one obstacle at a time don’t look at everything as huge wall that you have to knock down. Chip away at it. Use a small hammer then when you get a chance to make a significant move knock it down with a sledge hammer! This part is where you will see who your real friends are. People who stand by you through the tough times and the people who sell you out like you have a disease. What ever happens at least you know. Treat your true friends with respect and pay it forward. The fair weather friends, will come back when you are back up at the top. Those guys you smile at and remember what you went through with them when you needed them, don’t get pissed just tear them apart in your mind.

It may take a year or two to get back but don’t stop. I am not saying that I am out of the woods yet but at least I found a path. I am going to stay on it till I am free and clear.

So what is Failure?

Failure is the best teacher in life. It teaches you how to be humble, how to appreciate what you have and what you can do with what you have. It’s about grounding yourself again so you don’t go down that path again. So the next time you fail I say great job! At least you tried… Now get back to it!

]]> http://insideachefslife.com/2014/10/what-is-failure/feed/ 0 http://insideachefslife.com/2014/05/farmers-market-in-monterey-ca/ http://insideachefslife.com/2014/05/farmers-market-in-monterey-ca/#comments Sun, 11 May 2014 00:22:29 +0000 http://insideachefslife.com/?p=434 Every Tuesday afternoon around 4pm on Alvarado St in Monterey local Farmers and other food vendors sell their home made products. Whats nice about this place is that all of them are small business owners who make everything at home.

The best caramel apples in Monterey can be found here too with enough flavors that you can try 1 flavor everyday for a month.

I had fun buying fresh produce from the local farmers that grow them in the area. It

doesn’t get any better than this. Imagine you can meet the people who grow the food you will prepare.

1 kg Pork Belly sliced ½ inch thick

750 ml Water

1 cup Soup Base for Pork Bone Hot Pot, Dilluted

1 cup Carrots

½ cup

Celery

½ cup Onions

1 tbsp Garlic

1 tbsp LKK Hoisin Sauce

1 tbsp LKK Plum Sauce

1 tbsp LKK Sacha

1 tbsp LKK Premium Soy Sauce

1 tbsp LKK Panda Brand Oyster Sauce

1 tsp Coriander Seeds

2 pcs. Star Anise

Garnish:

2 pcs. Mustasa Leaves

1 tsp. Green and Red Bellpepper, julienned

Procedure:

1. Combine all ingredients in a pot and bring to a boil. Bring down to a simmer and simmer for 3 hours or until the pork belly is soft or the fat layers are almost gelatinous in texture.
2. Blanch the Mustasa leaves in boiling water. Then lay on a plate, as a bed for the pork belly.
3. When cooked, remove the belly from the pot, place them on top of the mustasa leaves, drizzle with some of the sauce then top with bellpeppers. Serve immediately.

2 kilos Mud Crabs

100 ml Ketchup

75 g Oyster sauce

20 g shallots

20 g ginger grated

30 g garlic

75 g Chili garlic sauce

200 ml water

30 g palm sugar

2 eggs

Garnish:

wansoy

Peanuts

Procedure:

Wash crab under cold running water to remove any grit and sand. Lay crab on its head in chiller to put to sleep. This way it will be easier to work with later. While the crab is chilling, get a medium saucepot and place over medium heat. Sauté garlic, ginger, shallots and chili garlic sauce in oil for 3 minutes. Add ketchup, sugar and oyster sauce then cover with water. Simmer for 15 minutes or until the sauce reduces by a quarter. This will concentrate the flavor. Set sauce aside…

Remove crabs from chiller and begin prep. Be sure that you get a steamer on high steam so you don’t loose time in cooking… remove the head of crab and scrape out the butter inside the head and place in chiller. Now break the crab into segments and remove the gills. Wash if the gills are sandy. Now for the claws you need to crack it while the crab is alive so that it stays on. Once all the crab is broken down place on heat proof dish that fits in your steamer and steam for 10 minutes.

While the crab is steaming bring your sauce to heat and add the beaten egg and crab butter. Its ok if the sauce is slightly thick because when you steam the crab there will be excess water from

steaming that will loosen up the sauce at the same time it will add flavor.

After 10 minutes toss crab in sauce and simmer for 2 minutes this will allow the sauce to enter the cavities of the crab. Garnish with wansoy and peanuts if you want…

Bar Chow! Everyone loves calamari

Ingredients: Fried Squid

400 g Squid Tubes (Rings)

100 g Flour

Beer Batter:

1 ½ bottles San Miguel Beer

130 g Flour

30 g Cornstarch

10 g Baking Powder

Pinch Paprika

Pinch Mustard Powder

To taste Salt and pepper

Sauce:

150 g Mayonnaise

30 g Onions (Grated)

40 g Pickled Relish

30 g Carrots (Finley Chopped)

3 g Parsley (Chopped)

15 g Sugar

To taste Salt and pepper

Procedure:

Preheat oil to 175 degrees

Mix all ingredients for sauce in metal bowl and chill for 1 hour before using.

To make batter sift all dry ingredients 3 times before using.

Slowly whisk in beer until you reach the consistency you like. Should take about 1 ½ bottles then let sit for 15 mins before using.

Dredge squid rings in flour and dust of excess. Dip in batter and deep fry. Once the squid rings float your good to go… should take about a minute or so.  Drain on paper towel and season with salt.

Serve in a paper lined bowl with a side of tartar sauce and a wedge of lemon…

Looking for another way to spice up your french fries? Try this recipe!

Ingredients:

500 g Potatoes (Peeled)

1 lt Oil (Frying)

50 g Garlic (Chopped and Blanched)

25 g Parsley (Chopped)

To taste Salt and Pepper

Sauce:

100 g Mayonnaise

50 g Dijon Mustard

25 g Roasted garlic

To Taste Salt and pepper

Procedure:

Cut Potatoes into thick sticks. Wash in cold water to remove any excess starch then drain on paper towels to dry.

Blanch garlic in boiling water for 30 seconds. Then strain and air dry.

Fry the potatoes in 160 degree oil for 2 mins then drain and let cool. Once cold fry again for 2 mins the drain and let cool.

Mix all ingredients for sauce in bowl and mix well.

Place garlic, parsley, salt and pepper in metal bowl. Fry potatoes for the last time for 1 minute or until crispy; Toss in bowl with garlic and serve in paper container or bowl. Place the sauce on the side in a separate container.

We are carnivores in our family but I do have friends who come over to the restaurant and the house who are vegetarians, they love this dish. You should try it too!

Ingredients:

150 g Aborio Rice

50 g Butter

50 g Shitake Mushrooms

50 g Crimini Mushrooms

25 g Morel Mushrooms

50 g Leeks

500 ml Mushroom Stock

To taste Salt and pepper

Garnish

Pecorino Romano Cheese

Procedure:

Melt butter in pan and sauté mushrooms for 5 minutes or until the mushrooms are cooked. Season with salt and pepper and remove from pan. Add butter back to pan and add aborio rice. Be sure to coat all the rice grains with butter then slowly add stock in stages until the rice is aldente. Once the rice is aldente add leeks and mushrooms. Serve it in a bowl and garnish with cheese.

Breakfast is the most important meal of the day , in fact its my favorite meal of the day. Rosine’s has been on Alvarado St since from when I can remember.  They serve great breakfasts fit for a king! I ordered Ham Steak and Eggs, take note of the size of the servings, really worth it! Rosine’s is near the Monterey Bay Aquarium, good place to start your day before visiting the Aquarium or have dinner here after your visit.

Pastry and cake selections with huge slices best for sharing and free flowing coffee. Truly a perfect place where you can start your day, or spend weekend mornings with family.

Real French toast and bacon with Maple Syrup! Heavenly!

Sausages and real breakfast potatoes with scrambled eggs. Nothing beats real american breakfast sausages!

Tip: Alvarado Street is also the venue for the farmers market every Tuesday afternoon until early evening, also a must see when you visit Monterey. Local Farmers and home based businesses sell anything from Caramel Apples, fruits, trinkets to locally grown crops. You can surely get great deals here.

Contact Details, Menu and address :

434 Alvarado Street  Monterey, CA 93940, United States
(831) 375-1400

Website: www.rosinesmonterey.com

Try this sandwich recipe! My personal favorite yum!

Ingredients:

2 kilos Pork Butt (Skin on bone out)

Long roast seasoning:

60 g Paprika

30 g Kosher salt

55 g Sugar

20 g Mustard Powder

25 g Chili Powder

25 g Cumin Powder

15 g White pepper

40 g Garlic Powder

15 g Cayenne Pepper

2 g Cornstarch

1 whole Onion (Halved)

20 g Garlic (Smashed)

100 ml Chicken Stock

50 ml Apple Juice

50 ml Cranberry Juice

50 g Butter (Unsalted)

Bread:

Ciabatta Roll ( or any bread you might have )

Procedure:

Preheat oven to 175 degrees.

Mix long roast seasoning in metal bowl with wire whisk.

Score skin of pork butt in a diamond pattern. Then rub mix with a thick layer of seasoning. Place on

rack in roasting tray. Place onions and garlic on roasting pan and pour juices and stock. Cover tight with foil and place in oven for 5 hours. Remove foil then turn up the heat to 225 degrees. Roast for 30 mins then remove from oven and let rest for 10 mins in a warm place. At the same time reduce liquid by half and strain.

Shred pork with fork and place in ciabatta… serve with jus on the side…

My version of the Mussel dish I had at Belgian Beer Cafe at Sydney, Australia.

Ingredients:

2 kilos Mussles (Cleaned and Beard removed)

50 g Bacon (Thick Lardoons)

30 g Butter (Unsalted)

20 ml Oil

250 ml San Miguel Beer

35 g Onions (Diced)

10 g Garlic (Smashed)

1 g Chili Flakes

1 g Parsley (Chopped)

Procedure:

Melt butter with oil in thick bottom pot. Add bacon and brown for 3 minutes add garlic and onions and sauté for 2 minutes. Add chili flakes and turn heat up to high. Add mussels and beer then place lid on pot. Allow to boil for 6 minutes over high heat or until the shells start to open. Once open taste and adjust seasoning if needed and add parsley.

Serve with Crusty bread or Fries.