Friday, December 25, 2009
Friday, November 6, 2009
Since 1st of August. I start my dream i travel around the world visiting, and working at the best Top 50 Restaurants, and with the best Chefs.
I was at Alinea Restaurant In Chicago for 3 months. It was one of the best things happen to me!
Since the 15th of October I'm in Noma Restaurant 3th best Restaurant.
Noma is a Two Michelin star restaurant run by chef Rene Redzepi in Copenhagen,Denmark. The name is a concentration of the two Nordic words "nordisk" (Nordic) and "mad" (food), and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In 2009, it was ranked as the 3rd best restaurant in the world by Restaurant magazine. Noma also received the honorary prize as "Chefs' Choice" based on votes from the head chefs of the fifty restaurants on the list.
This Restaurant is Amazing full of Natural products, fresh and very Nordic. The Products are most of them from Farms. is fantastic!
For me to be in Noma is also special I must see every Restaurant to see how do i like my food to be. How do i like to be, How do i like food to be, how do i like to interpret ate food, present food, and how do I like to connect all the human senses!Is nice to be in this Restaurant. To be in this Profession you have to see many different minds.
The structure of Noma is fantastic. They have very good system, of Chefs, Staggers.
I'm one of them and i fell OK in this Restaurant. I'm learning get to make some of the recipes they are small but I'm in the Best Restaurant in the world so i can be happy to see how food is proses in Noma. my heart is happy since I'm with food the all day! I can't really complain!
From Noma I will go back to Alinea for a month. That will make me very happy! If I'm at Alinea i progress fast they are on top of me, they push me to work very hard since to be a Chef you have to be fast, focus, passionate. I have to be longer in this level. So I can practice crazy food is in my mind!
Afther I will go to The French Laundry with Tomas Keller. That will be fantastic, he was the Chef From Grant Achatz.
So in California I will be for 3 months and then I will travel back home Spain to Rosas and work at El Bulli for 6 months!
I believe that i can became a good chefs just time, passion, dedication and tenacity will help me to get there!
Food Arownd the wolrd
ABOUT ME
I am Najat kaanache. I was born in a small village called Aia - Orio 15 minutes from San Sebastian, The best Culinary city in the world. where food is the most important daily social event.
My dream is to become a great Chef women in the world. I was touched by my mama. she is a Moroccan woman that cooked all her live since she was 5 years old. That is way my mama did the same with me.. and at the age of 8 I started making bread with her. Every day making some new dishes. We used to have a piece of land where we planted many different vegetables and fruits. So we didn't have to buy anything from the shops. For us it was a necessity to do it this way, as it was cheaper to make your bread, grow your own veggies. At that point I did not appreciate off course that we where having the best food in town, since everything was made from the heart, and the love of giving the best for your people, deeply, from the soul of my mama.
At the age of 12 I was ready to get married " I could cook any dish just like a home mama, for me it was nothing special, It was just a normal event to cook for people, friends, it became my gift for people.
At the age of 15 I moved out of my village to study theater, I loved to act. I liked to play characters, more than characters i had something to say, since I was a daughter of immigrants, I was always the foreigner for the people around me. But i could speak there language better than them……
II went to Madrid, to Barcelona and I ended up in London where I did my Degree of theater and film for 5 years. I had to earn my income to pay for the University and my essentials. So I created a Catering company, from nothing. I went people's homes and had parties with food just real food. It paid my school, by just making happy other people, and doing something that i really Love.
I finished my degree and I went back to Spain and worked like an actress for the Spanish TV. I played a Moroccan character, where all horrible things happened to her since she was just an immigrant. Two years later i realized that I was not happy with my job. Nothing came from my heart. I decided to travel to Latin America and the Middle East and work with street kids. I did that for almost 3 years. After that my heart called and I had to go back to cooking. My soul, my heart was telling me that this was my destiny, and that I had to take it.
I started working in Restaurants where I will be the Head Chef, because for them I had great experience, and after some time working in those places I would tell my self: OK, I cant work like this all my life this is not my dream. I what to make beautiful, sexy, whimsy, elite food.
So i started working for the Formal Chef Of The Fat Duck who happened to open a Restaurant in The Netherlands. Was difficult to convince him but my heart, my passion spoke.
I worked there for almost a year, and I decided that there was more to see. I had never met Grant Achatz, I knew nothing about him just that he was a very strong chef, that his body could take anything and that he was a Passioned Chef. Looking at him in Photos I knew that for him everything was possible. From him I got that impression even with out ever meeting him. In the last two years, and since then I have been telling my self " everything is possible ".
I had a great and at the same time a simple idea: I sent a letter to the top 50 Restaurants in the world. So, I knew that if i could be in any of those restaurants I would learn a lot.
Every one thought that I was crazy. I didn't care to be honest, since I was the one that had to do this., A couple of days later I had letters from 25 restaurants, and most of them said they would like to have me in their kitchen. Restaurants like Michel Bras, Pierre Garnier, Pierre Herme, where full and I had to wait until next year. I thought there are many other restaurants. I started thinking about how to do this.
I made the decision in less than 30 minutes: Alinea - Noma - French Laundry - El Bulli - I just wanted to be for more than a year in the best Restaurants of the world. I knew i could do this, you just you have to jump into and do it.
My First contact with Chef Grant, was about telling him my appreciation for his job, passion and dedication. He ask me if i wanted to work or stage. I told him I just wanted the opportunity to be next to him an learn the profession in a good way.
He told me that to work like at the stage was hard, my answer back to him was that I was used to work 18-19 hours a day, and that I was willing to do everything just to become the best Woman Chef.
I think he did not believe me, I understand why though. One thing is to say it, and another is to do it. But I was ready to fly and show him who I was and of what I was made off.
Strange ways, how destiny works...I practice Bikram Yoga and my teacher new another teacher in Chicago, I got in contact with her, and to my surprise she ends up telling me that one of her students that was in her class, worked at Alinea and I could contact him if I needed anything, I could just contact him.
I did and I ended up living in his home. He was the Captain of the Restaurant, and he was living with one of the best chefs in the kitchen who at that moment was working like as a expediter.
I was in shock but yes this things happen if you have good intentions. I move to Chicago and I lived with lovely people. I was lucky and destiny was on my side.
My first day at Alinea I was 5 minutes late, I was lost. I could not find the back door and when I entered the door, I went downstairs, and I meet Matt, the Chef who was going to change my life.
Matt: who are one of those stages?
najat : yes,
Matt: Go change and come upstairs
From the first moment I got to Aline I realized that I was at the Olympic games. This wasn't like any other kitchen in the world. This was la cream de la cream!!!
When I got into the kitchen, a couple of minutes later, I went to pick up my apron,and I passed next to all the chefs. There was a chef with blond long hair and skinny who looked at very intensely, he was talking to me with his look: Listen if you want to be the best you have to act like one, I hope you don't ever come late again.
At that moment I did not know who was he was, because of his hair.
I remember that some of the chefs where looking at me like: ' who is this old woman that is coming to the Olympic games"? but I didn't care because I was just going to show them who i was, and that i was ready for the challenge.
Walking in the middle of the kitchen I realized that I had to win the hearts of those chefs, but i was ready to do so.
I felt the happiest woman in the planet, I was in Alinea it was the best that had ever happened to me.
During the last months I just dream of working next to chef.
I know that I have been cooking for the last few years, but I also knew that this experience was going to change my life, and was going to take me far.
My intentions are very clear, be with the best, work for the best, and become the best Chef Woman. For that my passion and dedication helps me every second of my day.
At the same time I come from the Basque country, a land where Michelin Restaurants come from every corner, Arzak, Zubijana, Berasategi, Mugaritz…
I come from a land where gastronomy is very important, and out of respect to them I would love for them to look at me like this Moroccan - basque hard working, dedicated chef woman.
Going to the best restaurants in the world is going to make me better, and I will just take any challenge just to be the best in my job, to deliver the best, and to keep my passion for my job.
I Dream all the time, and they say that dreams come true. Working for Chef Grant Achatz, has been the best that ever happened to me. He changed my live, he gave me energy, he gave me more passion. He taught me to be the best, to love my job, to present the best, to focus, and to be constant. What do I add? That "everything is possible "
He sent me away to my next mission: The 3th best restaurant in the world, I'm going with a big bag in my back and I hope not to disappoint him.
In my trips I will be working in the Best restaurants in the world.
Next to that I love to connect chefs all around the world. Passionate chefs that give up a lot just to express there best and dedicate their lives to be the best chef. For them I create this web site, where the best restaurants and chefs come together; chefs that are learning stages, dishes. This web site is going to be a gastronomic meting point.
I hope you get to learn from my experiences, I also want to tell you that my dream is about to start: " because everything is possible"
Najat Kaanache
I am Najat kaanache. I was born in a small village called Aia - Orio 15 minutes from San Sebastian, The best Culinary city in the world. where food is the most important daily social event.
My dream is to become a great Chef women in the world. I was touched by my mama. she is a Moroccan woman that cooked all her live since she was 5 years old. That is way my mama did the same with me.. and at the age of 8 I started making bread with her. Every day making some new dishes. We used to have a piece of land where we planted many different vegetables and fruits. So we didn't have to buy anything from the shops. For us it was a necessity to do it this way, as it was cheaper to make your bread, grow your own veggies. At that point I did not appreciate off course that we where having the best food in town, since everything was made from the heart, and the love of giving the best for your people, deeply, from the soul of my mama.
At the age of 12 I was ready to get married " I could cook any dish just like a home mama, for me it was nothing special, It was just a normal event to cook for people, friends, it became my gift for people.
At the age of 15 I moved out of my village to study theater, I loved to act. I liked to play characters, more than characters i had something to say, since I was a daughter of immigrants, I was always the foreigner for the people around me. But i could speak there language better than them……
II went to Madrid, to Barcelona and I ended up in London where I did my Degree of theater and film for 5 years. I had to earn my income to pay for the University and my essentials. So I created a Catering company, from nothing. I went people's homes and had parties with food just real food. It paid my school, by just making happy other people, and doing something that i really Love.
I finished my degree and I went back to Spain and worked like an actress for the Spanish TV. I played a Moroccan character, where all horrible things happened to her since she was just an immigrant. Two years later i realized that I was not happy with my job. Nothing came from my heart. I decided to travel to Latin America and the Middle East and work with street kids. I did that for almost 3 years. After that my heart called and I had to go back to cooking. My soul, my heart was telling me that this was my destiny, and that I had to take it.
I started working in Restaurants where I will be the Head Chef, because for them I had great experience, and after some time working in those places I would tell my self: OK, I cant work like this all my life this is not my dream. I what to make beautiful, sexy, whimsy, elite food.
So i started working for the Formal Chef Of The Fat Duck who happened to open a Restaurant in The Netherlands. Was difficult to convince him but my heart, my passion spoke.
I worked there for almost a year, and I decided that there was more to see. I had never met Grant Achatz, I knew nothing about him just that he was a very strong chef, that his body could take anything and that he was a Passioned Chef. Looking at him in Photos I knew that for him everything was possible. From him I got that impression even with out ever meeting him. In the last two years, and since then I have been telling my self " everything is possible ".
I had a great and at the same time a simple idea: I sent a letter to the top 50 Restaurants in the world. So, I knew that if i could be in any of those restaurants I would learn a lot.
Every one thought that I was crazy. I didn't care to be honest, since I was the one that had to do this., A couple of days later I had letters from 25 restaurants, and most of them said they would like to have me in their kitchen. Restaurants like Michel Bras, Pierre Garnier, Pierre Herme, where full and I had to wait until next year. I thought there are many other restaurants. I started thinking about how to do this.
I made the decision in less than 30 minutes: Alinea - Noma - French Laundry - El Bulli - I just wanted to be for more than a year in the best Restaurants of the world. I knew i could do this, you just you have to jump into and do it.
My First contact with Chef Grant, was about telling him my appreciation for his job, passion and dedication. He ask me if i wanted to work or stage. I told him I just wanted the opportunity to be next to him an learn the profession in a good way.
He told me that to work like at the stage was hard, my answer back to him was that I was used to work 18-19 hours a day, and that I was willing to do everything just to become the best Woman Chef.
I think he did not believe me, I understand why though. One thing is to say it, and another is to do it. But I was ready to fly and show him who I was and of what I was made off.
Strange ways, how destiny works...I practice Bikram Yoga and my teacher new another teacher in Chicago, I got in contact with her, and to my surprise she ends up telling me that one of her students that was in her class, worked at Alinea and I could contact him if I needed anything, I could just contact him.
I did and I ended up living in his home. He was the Captain of the Restaurant, and he was living with one of the best chefs in the kitchen who at that moment was working like as a expediter.
I was in shock but yes this things happen if you have good intentions. I move to Chicago and I lived with lovely people. I was lucky and destiny was on my side.
My first day at Alinea I was 5 minutes late, I was lost. I could not find the back door and when I entered the door, I went downstairs, and I meet Matt, the Chef who was going to change my life.
Matt: who are one of those stages?
najat : yes,
Matt: Go change and come upstairs
From the first moment I got to Aline I realized that I was at the Olympic games. This wasn't like any other kitchen in the world. This was la cream de la cream!!!
When I got into the kitchen, a couple of minutes later, I went to pick up my apron,and I passed next to all the chefs. There was a chef with blond long hair and skinny who looked at very intensely, he was talking to me with his look: Listen if you want to be the best you have to act like one, I hope you don't ever come late again.
At that moment I did not know who was he was, because of his hair.
I remember that some of the chefs where looking at me like: ' who is this old woman that is coming to the Olympic games"? but I didn't care because I was just going to show them who i was, and that i was ready for the challenge.
Walking in the middle of the kitchen I realized that I had to win the hearts of those chefs, but i was ready to do so.
I felt the happiest woman in the planet, I was in Alinea it was the best that had ever happened to me.
During the last months I just dream of working next to chef.
I know that I have been cooking for the last few years, but I also knew that this experience was going to change my life, and was going to take me far.
My intentions are very clear, be with the best, work for the best, and become the best Chef Woman. For that my passion and dedication helps me every second of my day.
At the same time I come from the Basque country, a land where Michelin Restaurants come from every corner, Arzak, Zubijana, Berasategi, Mugaritz…
I come from a land where gastronomy is very important, and out of respect to them I would love for them to look at me like this Moroccan - basque hard working, dedicated chef woman.
Going to the best restaurants in the world is going to make me better, and I will just take any challenge just to be the best in my job, to deliver the best, and to keep my passion for my job.
I Dream all the time, and they say that dreams come true. Working for Chef Grant Achatz, has been the best that ever happened to me. He changed my live, he gave me energy, he gave me more passion. He taught me to be the best, to love my job, to present the best, to focus, and to be constant. What do I add? That "everything is possible "
He sent me away to my next mission: The 3th best restaurant in the world, I'm going with a big bag in my back and I hope not to disappoint him.
In my trips I will be working in the Best restaurants in the world.
Next to that I love to connect chefs all around the world. Passionate chefs that give up a lot just to express there best and dedicate their lives to be the best chef. For them I create this web site, where the best restaurants and chefs come together; chefs that are learning stages, dishes. This web site is going to be a gastronomic meting point.
I hope you get to learn from my experiences, I also want to tell you that my dream is about to start: " because everything is possible"
Najat Kaanache
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