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Abstract

THE GOURMET REVOLUTION by Chef T. Chavez
Definition.
The term "gourmet", when referring to foods (rather than cooks), has
erroneously evolved to mean rare,
lavish, expensive, and extravagant. In reality, it simply means "foods
that have been expertly and artistically
prepared". Expert in the sense that every ingredient is of excellent
quality, every step of its preparation is
without flaw, and its assembly and presentation is executed with the
highest form of artistry. A gourmet
chef is an expert cook, a culinary artist, a Journeyman, a master of
taste, texture, and eye appeal.
The expertise of a Gourmet does not begin and end with fine dining,
just as much expertise can be called
upon in the preparation of a tuna-fish sandwich as with a
Chateaubraind.
Food excellence is not based on the price of the ingredients; nor is
it based on its' having an exotic origin
or an exotic name. It is, however, based on the quality of the foods
and the grace employed in the cooking
procedures and the presentation of the finished dish.

Food as an art form
Possibly, the most profound turning point in the history of
civilization was the development of agriculture.
Having a vastly improved measure of control over sources of food, and
having a great amount time, that
was otherwise spent on breaking camp, migrating, and searching, gave
way to the freedom to pursue life's
favorite quests: pleasure, comfort and convenience. Within a few
centuries, many villages grew into
communities and communities grew into cities with merchants, skilled
tradesmen, officials, and kingships.
Merchants, explorers, emissaries, or returning troops brought back
new merchandise, new foods, herbs,
spices, and cooking techniques.
Naturally, the wealthy and the ruling classes demanded the most and
the best. The best abodes, comforts,
and foods. This, of course, led to palatial quarters, kingly garb, and
kitchens staffed with skilled tradesmen.
Progress improved, refined, and at times perfected cooking apparatus
and procedures, and established
regional food preferences.
In palaces and homes of the wealthy, expertly and elaborately
prepared foods became a symbol of status.
Although lavish banquets were known throughout the old world, (Babylon,
Greece, Egypt) the flaunting
of diverse foods, exotic herbs, rare spices and wines was most
prevalent in classical Rome. The magnitude
of their obsession was without equal and Rome remained the culinary
center of the western world for
hundreds of years. With the huge varieties of foods, traded and
captured, Roman cooks developed foods
to an art form. CONTINUED ON PAGE 2

THE HAWAIIAN FASCINATION by chef Chavez
cookers craft hawaiian foods

For well over two centuries the western world has had a romantic
fascination with the Pacific Isles.
After Captain Cook's landing in 1778, Hawaii was regularly visited and
colonized by a number of seafaring nations: Dutch missionaries settled
throughout the major islands in the early 1800's; Portuguese whalers
frequented and established their presence on Maui, off the shores of
Lahaina; American planters arrived a bit later followed by Chinese,
Japanese, and other Asiatic pilgrims answering the call for plantation
workers.
The early 1900's saw the American Military forces lay claim to the
strategic mid-ocean locale. The early 1900's too heard Victrolas
scratch out such catchy tunes as "Say It With A Ukelele", "Honolulu
LuLu",
"Lovely Hula Hands", in the thirties, Al Jolson lamented, "I Wanna Go
Back To My Little Grass Shack...", Guy Lombardo soothed the nation with
his rendition of "The Hawaiian Wedding Song" , Elvis loved his "Blue
Hawaii", and most of us remember "Hawaiian Eye", Hula Hoops, and Hilo
Hattie.
The Hawaiian appeal, charm, and seductiveness became familiar and
well engrained since the turn of the
last century and remains so to this day.
The allure reaches beyond catchy tunes, movies, and scenic wonders:
The "Luau" is a special, popular
event for informal as well as formal occasions. As the snappy tune of
the twenties proclaims, "Every little
girl on Broadway strives for hula music day by day---, Hawaiian foods
too, prepared and served with delectable authenticity, structured and
tempered with mainland cooking finesse, are bound to dazzle, entice,
and lure faithful followers. The largest cattle ranch west of the
Rockies is on the island of Hawaii.
It wasn't until after the second world war, when passenger airliners
(surplus B-25s) cut the ten to
fourteen day sea cruise from San Francisco to Hawaii to a fourteen hour
flight, that tourism to the islands began escalating.
What few authentic Hawaiian restaurants there are, are tucked away
on side streets and far off corners
of the islands. Most of the more prominent or visible "Polynesian"
restaurants, although steeped with "island-like décor", are sadly
pretentious in regards to their approach to Hawaiian cuisine:
Usually,
no less than 80% of their menus feature traditional Chinese food and
the remainder is a repertoire of token dishes and a few
adaptations---coconut shrimp, batter fried mahi mahi, broiled Ahi
(yellow-fin tuna), Hawaiian BBQ'd spare ribs, rib eye steak with taro
chips....(wonderful but somewhat narrow in scope).
The truth is, Hawaiian foods are plentiful, diverse, and pleasantly
distinctive. Even before foreign contact, Hawaiians enjoyed a
selection of 130 types of seafood, 230 types of sweet potatoes, also
yams, taro, bananas, sugarcane, coconuts, chickens, pigs, and many
other native and adopted foods.
The cuisine, of course, expanded and evolved with the infusion of
foreign foods and cooking methods
that were brought to the islands from Europe, the Americas, and the
Orient. When "contact" was first made, Captain Cook's exploration
introduced sheep, goats, sows, and boars; In 1793 longhorn cattle was
brought from California; a Spanish botanist first cultivated pineapples
in 1813, grapes in 1815, in 1817 coffee, oranges, cabbage, and dozens
of other types of produce were cultivated. One might say, the world
was Hawaii's cornucopia.
The foreign foods and flavors were quickly accepted and many were
modified to suit the Hawaiian palate. Famous examples of Hawaiian
flavor traits are experienced in today's well known Luau fare:
Lomi-Lomi Salmon, Kalua Pig, Chicken Luau, Lua Lua, Long rice, ect.
Lesser known "Hawaiian-ized" home and
local cafe favorites are Chili Con Carne over steamed rice, Beef Stew
over steamed rice, Crisp fried Spam with fried eggs, steamed rice, poi,
and Kim Chee.
Although Chinese and other oriental foods are an illustrious
addition to Hawaiian restaurant menus, both traditional and creative
Hawaiian foods can indeed stand on their own merit.

SEE PAGE 3 for a few famous Hawaiian Recipes
__________________________________________________________________

famous recipes-

buy and sell restaurant equipment-

End of Abstract

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