Food on the Plains: An Introduction to my new Blog

Hey Everybody-

Welcome to my new blog! In contrast to my other blog, www.foodtourofiowa.blogspot.com, this one will focus on my new job as a chef at the local Iowa restaurant the Phoenix Café (www.thephoenixcafe.com), as well as my thoughts on food, the food industry, and eating in general. My other blog will still be updated, and I will still be exploring Iowa for the best food!

The Phoenix Café is a local Mediterranean restaurant, run by Mr. Kamal Hammoud. Kamal and I share a love of local Iowa foodstuffs, and is menu reflects that love. He works hard to get as many local ingredients as possible, from produce to meat, and tailors the restaurants list of specials to best represent the bounty of whatever season it is- even in the winter!

See my post below for reflections on my first day of work.

First Day at the Phoenix Cafe

Food on the Plains: First Day of Work

Today, I put in my first day of work at the Café Phoenix. I had a really good time. I work from 9-2 on Thursdays until the end of the semester, at which point I will hopefully be comfortable enough in a kitchen to start working some dinners, and actually being helpful.

I started the day by making sure the restaurant was clean for lunch-vacuuming etc. I then helped Kamal, the owner and chef, in setting up the mise en place- the ingredients that are required to create the dishes. Lunch at the PC is mostly sandwiches, so I sliced tomatoes and lettuce, and prepared spreads- an avocado pesto spread and a feta-garlic spread- that go on as condiments. I also prepped Kamal’s unique take on French fries, which are more like stove top potatoes. The potato is baked, and then lightly seared on both sides on the flat top.

I also prepped the burger patties, which are made with beef from local B&B farms. Just from handling the meat, I could tell it was good. It was nice and firm, and had very little “juice”.

Our lunch menu was as follows:

• Mahi-Mahi tuna melt



• Steak sandwich (local steak)
  



• Chicken sandwich (local chicken)
  



• Grilled eggplant sandwich
  



• Chickpea burgers (made by Kamal)
  



• Patty Melts (Again, local beef)
  



• Lamb bratwurst (guess what? Local!)
  

My job today was to handle the grill, which meant I did the burgers, brats, eggplant and steaks, under the watchful eye of Kamal, while he handled the tuna melt, plating and expediting. The thing I love most about the PC is how much hands on time I have with the food; I was afraid on my first day I would just be watching. Fortunately, Kamal believes in hands-on learning.

Post lunch, I did dish duty. I was surprised halfway through when Kamal made the staff lunch- I had a delectable grilled chicken breast on a mixed green salad with feta. A great end to a productive and enjoyable day.

Lessons Learned:

1-Keep your grill clean to get good sear marks

2-Do as much beforehand as you can- the kitchen gets busy, and you want to keep it simple when you get rushed.