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The original lyrics to the English holiday carol: The Twelve Days of Christmas fail to recognize that life has changed and that this list may not be relevant to everyone. I was never sure what Lord’s a Leaping might entail, or where you might track them down in your local mall, but I guess to each his own. Considering the unique nature of people who work in professional kitchens, I thought that this would be a perfect time to re-purpose the Twelve Days and make them appropriate to those who consider life on the range to be their calling.
[] On the first day of Christmas, the restaurant chef gave to me: a Mercer Chef’s Knife in a leather sheath. Of course, the most important tool (next to hands) that a cook treasures is his or her French knife. Pick your brand, but mine comes from my friends at Mercer Cutlery.
[] On the second day of Christmas, the restaurant chef gave to me: two pairs of Birkenstock clogs. Most cooks would agree that the most important part of their body (in the kitchen) is their feet. Great clogs help the feet, the back, and the disposition of the cook.
[] On the third day of Christmas, the restaurant chef gave to me: three pounds of Hudson Valley Foie Gras. Those who appreciate incredible food use foie gras as the gold standard. Sear in a hot pan and serve with a nice glass of Sauterne – it doesn’t get any better.
[] On the fourth day of Christmas, the restaurant chef gave to me: four Mercer Renaissance monogrammed chef coats. Pride in uniform: when a cook receives his or her first monogrammed, linen chef coat he or she feels like they have finally made it big.
[] On the fifth day of Christmas, the restaurant chef gave to me: five days hanging with Mario Batali. The celebrity chef who seems to really know what he is doing – focused, down to earth, all about food, and full of life- who wouldn’t want to hang out with him.
[] On the sixth day of Christmas, the restaurant chef gave to me: six ounces of Italian white truffles from Alba. Combine these with the foie gras from day three, or scrambled eggs, or gnocchi with Mario Batali, or pasta, or……..
[] On the seventh day of Christmas, the restaurant chef gave to me: seven shots of Illy Espresso. This is the best thing since blood to keep a cook on his or her feet.
[] On the eighth day of Christmas, the restaurant chef gave to me: eight bottles of Somerston 2011 Cabernet Sauvignon. Serious cooks, love serious wine. Serious lovers of Cabernet will go nuts over this wine from California.
[] On the ninth day of Christmas, the restaurant chef gave to me: nine Ladies or Men (depending on your preference) dancing, wearing Extreme Culinary Outfitters SKILLS Hoodies. Had to leave this one in – who wouldn’t want nine dancers at their disposal?
[] On the tenth day of Christmas, the restaurant chef gave to me: ten hours of playing guitar as well as Joe Bonamassa. Most line cooks would never change their choice of career, unless they could morph into the next Joe. Give them 10 hours of that musical bliss just to keep them in the game.
[] On the eleventh day of Christmas, the restaurant chef gave to me: an eleven-course dinner at the French Laundry, and coffee with Thomas Keller. Certainly, this experience would be on every cooks bucket list.
[] On the twelfth day of Christmas, the restaurant chef gave to me: twelve crisp, new side towels, every day for a year. Maybe, this would be considered the most useful gift for any line cook.
For all who cook for a living, this is dedicated to you. I would encourage you to print a copy and pass it on to the chef you work for as a Christmas hint.
This is a tongue and cheek article that I had a bit of fun with. Obviously some of the gift choices are on my list…..HINT, HINT.
Harvest America Ventures, LLC
www.harvestamericaventures.com
PLAN BETTER – TRAIN HARDER
Happy Holidays!
http://www.hudsonvalleyfoiegras.com/
http://www.somerstonwineco.com/
http://www.mercercutlery.com/chef-apparel
www.extremeculinaryoutfitters.com
http://www.thomaskeller.com/tfl
