Welcome to July!

Yes, I know.. .it’s been about 8 months since my last post..and I don’t know how many
readers are still out there (how about emailing me at cheftony@visionsbethesda to say hi) and
really I just wanted to let you know the state of the Union, so to speak.

So...why not just watch the video below and make it easy on me, ok??

Tags: Chef, FOOD

A little discussion on the topic along with a great link to an article about "the best Chef in the World"

By the way, Visions Bethesda will be opening "soft" next Friday, November 2!

Lastly, please sign up for updates on www.visionsbethesda.com

Thanks, Chef TonyClick Here and Read More!

Tags: molecular, bizarre

So I get that not all people are techno-addicts like me..but I have to say that if you are one of those people who think TECHNOLOGY is FOUR letter word...please check out this story on the Apple website. Yes, I'm addicted to apples (unfortunately not the real ones, or my belt would be looser)...but seriously, this story details a really neat kid who is dealing with a bad situation in life, and can really participate in classes by using his Apple laptop and some very "over the counter" hardware.

Also, in case you haven't heard, Apple stock is now over $183 a share... I told people BUY! at $50 a share...too bad no one listened.

(Yes, I was able to buy a little recently at $153 so I'm happy with the news...)

Take care,
Chef Tony

oh BTW....I fully expect all you "ChefLife" readers to go on over to www.visionsbethesda.com and sign up, ok?!?

Tags: Apple, Technology

Let's learn about Google Maps...shall we!?!?
Click Here and Read More!

Tags: visions

In case this may be news to you,it is possible with about $1,000 to convert a Diesel car to actually run on recycled fryer grease (commonly found at most restaurants). There is a growing population of followers that find this a great (also cheap) source of power. It makes a lot of sense, and we'll see where it goes... I wonder what the exhaust smells like? Nothing like a fishy Mercedes driving by your "al fresco" midsummer nights meal at Positanos in Bethesda...

READ AN ARTICLE HERE ABOUT RECYCLING GREASE

Who needs sleep when there is CAFFEINE?!?Click Here and Read More!

Tags: no sleep, web, visions

Don't miss this post...Click Here and Read More!

Tags: restauranteur, history, bethesda

It's true, one day, we all will get tired of the day to day operations of a restaurant. Reality is that it is a tough life, and it affects EVERYONE around you. You just cannot put in 12-16 hour days forever. I found this article today, and thought you might enjoy...

Take care, Chef Tony

In getting our phone numbers added to accommodate more business, we decided to change our main phone number.

**  As of September 24...our phone numbers will change!   **
Main Phone will be 301 654.3737 and Fax 301. 654.3798

Currently, any calls to 301.907.7503 are forwarded to Chef Tonys phone..

thanks, we're working hard on the site, may be up by Friday..thanks for all who have given feedback!

Tags: update, Announcement

Although I've heard of this dish being fried, the idea is that the fist is cooked so fast, there is still muscle reaction when the dish is served. Apparently the Chef is refusing to take it off menu, due to customer requests!!

I like fresh fish, but take it easy!

Chef TonyClick Here and Read More!

Tags: FOOD

Hello all!

I hope you like the updates, not always ground breaking, but I hope as we get closer, you like to hear the news?

We are replacing floor tile in front of restaurant and around the back by the rest rooms.

Anyone who has come through has been very impressed with progress, we are done with painting this week, and bar should be installed by mid next week...we still have a big list, but seeing the place evolve is pretty incredible!

OpenTable is installed... you should see us live in the near future..I am learning web design more daily. I really just plug into a great program and create content, but I listen to a ton of podcasts on technology, so we can play with fun tools daily.

Our bar comes next week, along with our food window...the place looks so nice and clean though...anyone in the area, call me to arrange a nickel tour!

Thanks all, Chef Tony

Tags: construction

We just wanted to shout out our new buddy, April Fulton.

Her writing appears in Bethesda Magazine among countless others... You can follow here at HER BLOG

Now, the readers of ChefLifeOnline.com (all 4...Hi Mom) will be aware of your great contributions!

Take care, hey, how about an email once in a while people??

cheftony@visionsbethesda.com

Tags: FOOD, review

Have you ever taken some corn starch and water mixture and played with it in your hands?

No, this is nothing too freaky, but kind of a cool food related thing... get a few tablespoons of corn starch, any brand will do. Add just a bit of water to it in a small bowl, just enough to make a liquid. If the proportion is right, you can take it in your hand and squeeze it hard, it will dry up all of the sudden and look chalky. Let it sit in your palm for a second, and it will liquify just like the BAD guy in Terminator 2.

Here is a quick video in Spanish, of guys creating what's called a Non-Newtonian Fluid. Basically a giant tub of corn starch and water... check out what they can do!

Click Here and Read More!

Tags: Chef., FOOD

Another big week at Visions...check us out....please excuse the paint on our faces

Click Here and Read More!

Here is the link to a quick story about our favorite Angry Chef, Gordon Ramsay from across the pond...seems he was cooking without enough protection?

Or if this scares you too much, check out his feelings about Tuna

Tags: Chef, Funny, on the edge

Please don't hate me...but anyone who knows me, knows I'm AN APPLE FANATIC.

SKIP THIS IF YOU DON'T CARE A HOOT ABOUT TECHNOLOGY...BUT......

if you drool at the latest ipod, your heart flutters with the mention of an iMac, or you just love cool tech stuff...

Watch the latest Apple Computer Key Note speech here....

Tags: Apple, Technology, Sickness

Another big day here at visions...check it out below!Click Here and Read More!

Tags: Chef

Hello all!

Well, we are in week 4 of owning our place, and we are in the early third of construction. We chose Absolute Contractors to handle our upgrades. I won't quote our expenditures, but rest assured, we are spending everything we can afford to make an impact!

We are adding an 8 seat bar, topped with Corian tile, and a bronze laminate front. We will be cutting in a pass through to the kitchen and cutting down two walls in restaurant to open up the feeling in the dining room. We are skimming all the walls , painting, new high tech lighting, painting bathrooms, etc...

It will be quite a spot in our opinion, certainly worlds apart from the style it was before. We can only wish that it's reception is all we hope it to be.. This is a project from the heart, a real restaurant with real Chefs... we want you inside the experience, telling us what you like and/or don't like, so we can make it better! As restauranteurs for many years, we always want our guests to leave happier than they expected. We will make our mistakes, but rest assured that we will be there to correct any issues, and our hearts are in the right place.

Thanks for reading, don't be shy, send me an email to cheftony@visionsbethesda.com anytime and let me know what you might like in a restaurant??

Ciao, Tony

Tags: Chef

Quick audio update today!

I'm reducing my email barrage to one address...hopefully..

you can plug me in at cheftony@visionsbethesda.com

Please update your address books, and I'll be seeing you around!

Chef Tony

Visions blog audio 8.8

Tags: Chef

Quick video shot in our new restaurant
Click Here and Read More!

Tags: Chef, Announcement

OPEN ME UP NOW!!Click Here and Read More!

Tags: FOOD Chef BUSINESS

In response to conservationists, Chef Ramsay has taken off the rare Bluefin Tuna from his menu...take a peek.Click Here and Read More!

Tags: Chef

So in case you have seen something about the new Pixar animation Studios "Ratatouille".. if you love entertainment, and already I can see they researched food and French style restaurants, you'll love this movie!

http://disney.go.com/disneypictures/ratatouille/main.html?deeplink=videos&sub_deeplink=3

I'm TOTALLY SEEING THIS MOVIE... I caught the preview on TIVO...

I'm laughing .. .and amazed at the quality of animation (hmm.. my food love and my tech love...maybe a new career??)

Anyone catching Hell's Kitchen on Fox?

I always find it funny the commentary that people relay to me about the host, Chef Godon Ramsay....

Click Here and Read More!

Tags: TV

Found an interesting video produced from a British source of some type.. hope you like it..

I can certainly give my feedback on this one, but see what you think of it yourself...

I found it on my Digg.com account, have you been there?


VideoJug: How To Complain In A Restaurant

Tags: Service

I'm really hoping that each and every one of you enjoys my content, and as of late, I'm trying to update more and more.. to keep something interesting coming your way.

If you like this and know of someone that might like it as well, would you reccomend me to them?

They can visit me at www.cheflifeonline.com or simply email me at default349445@aweber.com and they'll get an email that double checks their interest.

More podcasts coming soon.. and a new phenomenom called LIFECASTING by my friend Ron in Denver.. more on that soon!

Check out Ron and tell him you found him on ChefLifeOnline.com with Chef Tony!

Tags: Announcement

Sorry! But I just love Apple products..

New commercials today...

Again, sorry..just had to share. Get your $600 ready, and get ready to stand in line....

TonyClick Here and Read More!

At the end of a busy Saturday night, I had a great conversation with an Organic Farmer, oh, and restauranteur too!

Find also a link to a recent article supporting his story of major growth in his farm...

Click Here and Read More!

Some restaurants in Florida are guilty of selling other species as the popular Grouper...

Click Here and Read More!

I wrote this little epithet during a shift last year, and found it on the back office pc.. just a view into a day in the life..

Enjoy the sun, it's 85 degrees here!Click Here and Read More!

Pictures from the recent fishing trip... you just can't miss it! (not that exciting really...)

Oh, breaking news, all Starbucks will be using 2% milk very soon as "STANDARD". Helping you get into that summer bikini!

Chef TonyClick Here and Read More!

My version of feedback from you! Help me out, it may take you about 30 seconds??Click Here and Read More!

As a Chef, we are often given crazy hours and large work loads...

Click Here and Read More!

My recent appearance on Channel 9, we were there to congratulate the winners of the Healthy Challenge and promote our Wild Sockeye Salmon for McCormick & Schmick's...enjoy!

Chef Tony

Had the joy of appearing on Channel 9, WUSA with their great host Howard Bernstein who always says he likes fish "That tastes like it had hooves instead of fins". They really are great, and had the two teams that recently competed in a Healthy Challenge to lost weight. Watch and Enjoy!Click Here and Read More!

I know this looks like a shameless sales pitch (full disclosure, I am an affiliate) but I really must speak on the awesomeness (great word, right?) of the Mac computer. I have converted from PCs about two years ago, and since, I have been able to do a podcast, website, create music, edit video, promote, etc.. I really could rant on and on, but in reality, the mac has allowed some (not all) of my creativity to come out. My website is accessed from all over the world, you can see my visitors from my map in the lower left corner. I have the ability to do whatever I like in digital media, promoting my future business, and anything else.

If you are scared of entering the "mac world".. don't be! I cannot even stand going back to a pc now, and literally, when I got my first mac, it only took me a few days to feel comfortable... It just works!! That is the secret, it does what you need it to, and it is very INTUITIVE. You don't have to know archaic codes, commands, load tons of drivers when you add a peripheral, it just works!

I will walk anyone through the process of switching.. it's very easy. HMM , maybe I should work for APPLE?

See ya soon,

Chef TonyClick Here and Read More!

So sad to see a fallen Chef sister.. .our thoughts go out, not to be a downer, but ENJOY LIFE NOW!

DON'T WAIT FOR ANYTHING, FOR YOU NEVER KNOW WHAT TOMORROW BRINGS.. .YOU REALLY DON'T.Click Here and Read More!

BUY A MAC FOR GODS SAKE!Click Here and Read More!

Spent most of my day today at a fishing trip on the Chesapeake Bay... you know, the place where awesome Rockfish, Crab and Blue Fish come from??

Yes, I'm not really a fisherman, AT ALL. Proof is that I got seasick today...nice. Hey, it's an honest site here..

Truth be told, the waters were pretty crazy, 2 foot swells for a couple hours, I just had 2 hours of sleep.. I was not feeling strong. This all after MOTHERS DAY in the restaurant biz.. see my post about that here..

We did have a nice time, we were out for about 12 hours total, and it was pretty tiring at the end of the day, but i had fun. We ended up getting two fish, and I got one! I pulled in a 28 incher or so.. and one of my friends got one in the mid 30 inches. He did have one that came in two inches short at 41 inches.. The recent rules are something like it has to be above 28 inches - 36 inches or something. Then above that, it needs to be 43 inches. I'm not so sure, but we had fun... here's some pics and a quick video..

One Chef related comment relating to seafood and our consumption... we have to always realize that any wild caught fish is a limited resource, we have a certain amount, and yes, they are hopefully being spawned at a rate equal to or greater than our consumption. We have to remain responsible to the earth and realize our impact.

PICS HERE... (HOSTED ON FLIKR)

I just got back from being one of the judges at the Gazette Newspaper Cooking Challenge held at the Montgomery Colleges Rockville Campus with my former teacher, Janet Soros. We had a great challenge with two teams delineated by their location "upcounty" and "downcounty". Both teams really did a nice job with the food, presening, talking about the various dishes, and the overall flavor. I'll upload some pictures of the general kitchen action in a bit, I was too focused on judging to shoot each plate, but they ALL LOOKED REALLY GREAT!



Here is a quick video of the scene...

The dishes were...an appetizer, an entree , and dessert

Red Team...
Warm Asparagus Salad with vinaigrette and chopped olives
Steamed Halibut with Oriental Vegetables and Aromatic Broth
Reisling (?) Poached Pear with Chocolate Sorbet

Blue Team...
Baked Eggplant with Fresh Roma Tomato Sauce
"Bundles of Sole" with Asparagus and Roasted Red Pepper Sauce
Macerated Berries with Sweet Cream (actually awesome pureed cottage cheese..it works!) and Pepper (yes, nice touch Chef Enzo from il Pizzico)

Both teams did a really nice job, seriously putting so much time and effort into it.. I personally was very impressed with the presentation, flavor and we also rated their teamwork aspect (blue team got that one)..

After all the votes were counted and discussed...the winner was.........


RED TEAM!!

I really have to say that just getting involved and getting to think about healthy food without thinking "I'll just eat plain salad and lose weight" was really phenomenal... I know from my experience in losing over 100 lbs last year, that it truly is a LIFESTYLE CHANGE! You can't look at this as a quick fix, but a really interesting journey, giving you the power of control over where your body sits. Please remember, YOU ARE the best judge of where your weight and health should be, so do what works FOR YOU!

Peace, hope you enjoyed, more to come...

Chef T

( and yes, I left my text RED in honor of the winning team, the BLUE TEAM HAD TO WASH THE DISHES... .. but really, they did a great job too.)

the final score was only 2 points difference... a tight race!

Hello all!

I know I"ve been gone for a while, blame it on vacation, business, whatever...no excuse. I actually did have an issue with my hosting space (currently on my .mac account) but I believe it's straightened out now...

Anyhoo, funny story the other day.. I'm at our bar, watching two ladies pick up a couple of TOGO orders from our bartender. As they paid the bartender and she turned around, her back was to them obviously. One of the ladies (in her 50's my guess) grabbed an orange from our fruit bowl, and plopped it in her bag containing the food she PAID for. Interesting you say? No big deal, you say? BS IN MY OPINION! Now, I'm not saying this is because of race, gender or any other factor, other than the pervasive opinion that it didn't really matter. I'm assuming of course, as I didn't bust them, but I'm sure if I did, they would brush it off that it's no big deal, it's only an orange after all..

My point of the post today is to educate you on a small, but important aspect of the restaurant biz...the profitability of a restaurant and what goes into that number...

Am I stretching, an orange can get into this whole discussion? Yes, restaurants operate on VERY SMALL MARGINS! The costs that can hit the bottom line can come from many areas, and be surprising as to the importance. Typically, restaurants operate on a 5% margin, not too fat, hmm? Will the lost orange cause a restaurant to go under? of course not, BUT the pervasive opinion that little things don't matter, can cause it! Think of how many repetitive actions happen in a restaurant...a drink is served on top of a beverage napkin...what if the server uses two instead of one? Double the usage.. The extra 2-3 pieces of asparagus on a plate X 300 plates a day = 2 extra cases of asparagus daily X 7 days...you get the point, right?!

We'll talk about this more, let's call this an intro, and I'll be back with part II in a day or two...

Thanks for the read...

My recent news article regarding my recent weight loss... by the way, I highly reccomend the program I've done.. I will offer my assistance to ANYONE who wants to know...

Tony

Man dies from crab he was about to cook

Published: Thursday, March 22, 5:07 PM
Author: David Pescovitz
David Pescovitz: Tan Boon Hock of Singapore died after getting cut by a live crab he was about to cook up for dinner. Apparently, he was infected by a flesh-eating bacteria that the crab was carrying. The bacteria, Vibrio, can also turn up on fish and prawns. From the German Press Agency:
Cooking destroys the bacteria, making the seafood safe for consumption. Doctors advised people preparing meals to use tongs or gloves when handling the live crabs. The claws should be brushed and washed with water before cooking, they added.

So here I am, shall I call this "air blogging"?? I'm writing you from 37, 505 feet in the air on Jet Blue flight 811...wow..gotta love a lap top (especially my Mac Book Pro...yes, I'm an Apple fanatic). Anyways, back on track...

We're headed out for a quick 5 days in Miami, our second home. Somewhat true, my wife and her Mom have had a great getaway (condo) in Miami for many years now, and it provides a great way to break away, get some great Cuban food and some sun... not so shabby. I'll be blogging a bit down there, but I'll be posting these all when return, so expect a flurry of emails. While speaking on that, how is that service? As you subscribe to cheflifeonline.com, I pay a small fee to have that automated follow up. It gives you my posts within about an hour, and as well, you can hear any podcasts I've posted through my site. I do spend a bit of time and money on this hobby, so if you get the chance, visit one of my sponsors and buy something, will ya!? ( I think to date, I've earned like $5 or something from Amazon, not exactly the payout i need, but oh well). Although, if I can direct you to any Apple products, I'd probably make a bit more if you bought a $2,000 laptop... you WERE in the market for one, right?

Seriously though, if you're reading and want to let me know (worth more than you know), send me an email and speak up! Just to say hello, whatever... as podcasters/bloggers, we really just thrive on knowing that someone somewhere is reading/listening.

Back to Miami.. we tend to have our spots to go.. our favorite and most visited place is a restaurant called "Little Havana" in North Miami. They have several locations, and we used to visit the manager Alex, who was amazing. Unfortunately, he is no longer there, and I have not heard yet what happened to him. I know he worked his a@* off, and I'm thinking something didn't work out between him and the owner. That's one disadvantage of working for a private restaurant, you don't have the protection of the corportate "veil" and "procedures". I'll see what I can find out down there about his disappearance (more on that on a future post). But in closing about Alex.. without any corporate training ( to the best of my knowledge ) he embodied all we try to train in the corporate setting (I'm with McCormick 7 Schmick's currently). He has a very hands on approach, running both front and back of house. He is very aware when working the floor how to be able to recognize important guests, while maintaining his awareness on the rest of the floor. He is able to make suggestions regarding food and drink, knowing the product so well from working a few days a week in the kitchen. He would detail to me how many pounds of meat he was going through a week, how the prices are, and what numbers he's doing in the front of house. He ran that place like it was his own. I wonder if he got in some kind of conflict with the owner. From what I know of him, he is somewhat of an absentee owner, although not completely unaware of his restaurants. He has an internet connected security system, so he can monitor his places. I LIKE THAT IDEA. Did you say , privacy?? Not in my restaurant, if I'm paying the bills, and i'm the one holding the bag if it fails, TOUGH DARTS! (too bad, get it??) I'll update you if I find Alex... he's a great guy, and a hell of a manager.

Other than Little Havana, we generally spend time eating in smaller places, andmaybe we'll do one "fancy" dinner out at an expensive restaurant. Sometimes South Beach, which, while very trendy, definitely gives you the "you're lucky to be here" kind of attitude, and the "here's two ounces of food, in a huge bowl/plate, and you're lucky to pay $29.00 for that". I'm okay with that sometimes, but there is a happy medium, good food, with a decent portion size, for not too much money. That's the basic idea of my next restaurant concept. Rocket science? NO, but it's amazing how many places DON'T get that idea. People generally want to get their money's worth (no matter the price) and they want to have well prepared food. Yes, you're thinking, " this guy's a Chef? What kinda basic nonsense writing is this?". I understand your thought, but I'm just saying, people can pontificate on that restaurant concept, but many, many do not execute it and stay true to that idea. (see my post on financials of a restaurant).

So, you probably never see me write so much, that's normally because I don't have so much time on my hands! But.. this is satisfying!! I really hope you're reading, and enjoying. Satisfy my curiosity, shoot me a "we're out here!!" email and I'll keep it up! Also, check for more podcasting...I've severely podfaded and brought my "podcasting for dummies" book to keep me company on the trip. It's not that I need that of course, podfading is nothing more than my lack of scheduling and dedication to the craft. Harsh on myself? yes, but that's just me. I do kinda jump around, and get involved in many projects, I need to make sure to finish them. ((my new years resolution!)). But really, the book will be a great resource to fill in knowledge and get me refocused on my hobby that I enjow so much. You're not a subscriber?? Well, you can get some episodes on www.cheflifeonline.com. Easiest way to get me?? You've heard of this little website called Apple.com? Or a little download (free) program called iTunes? HIGHLY RECCOMMEND!!
Once you've downloaded the itunes software, you open up and find on the left "Podcasts". Click there and you can go to the little search window, type in "cheflife" and you'll see my listing. Hit the "subscribe' butteon (again, free) and youi'll start downloading the latest episode. It will list all my other episodes, and you can click on "get" and more dowloads will start. You can listen in any order, but I do have a show in the beginning that talks about my background. PLEASE EXCUSE THE EARLY SHOWS... they're good content i think, but I've definitely come along with recording quality (hopefully you agree!)

Anyhoo, flight 811 is almost on the ground, 80 degrees and sunny...such hell. Don't hate me, I'll keep in touch, and bring back some sunshine!