Chef O'Dowd's World...

Harley-Sporty Bobber

2011-07-31T10:42:00.008-07:00

Time to hit the road on two wheels and bring back old memories of dirt bike riding at "Escape Country" back in California when I was kid. It's not a Bultaco or a Huskie but rather none other than America's favorite icon bike, Harley Davidson. I picked up this Sporty Bobber (1200cc) with Buell heads and made a few enhancements like chopping the rear fender, re-located the tag, powder coated the battery cover and replaced the seat with some gator. The bike rides like a gazelle and has amazing torque. I'd like to start a culinary "MC" which would be sort of unique if it's pulled off! *grin*

I also had it re-shot with my family crest on the tank so I could ride knowing my tag was with me at all times. Roe's Custom in downtown Chandler did an outstanding job and would highly suggest others give them a run.

Here's a few sounds from my lovely...

Kai's Seasonal Closure & Team Vibe

2011-07-31T10:07:00.010-07:00

Well, it's been a while since I have updated this blog but rest assured I'll try to keep it rolling. Kai had its last night yesterday and will be closed for the season (five weeks) so it's time to re-think our mission and vision quest and create a new menu for our fall/winter season.

The entire resort team has grown quite a bit and has really been strengthened by new additions that have added value and team energy. We had a cook in Kai not perform as we would have liked but with so many other spots in the outlets and in banquets it makes it much easier to place talent where they can excel. We are a thin crew so each and every cook must perform consistently and be at the top of their game and at the same time so do we as leaders.

Overall we raised our game from previous years and this is all I want to do with each new year is to measure our successes and failures and move the needle higher and farther.

The vibe is where it should be and all we have to do is motivate and inspire our team to next higher level!

Yes We Can!

2011-03-27T17:28:00.006-07:00

It's that time of year where everything has fallen into place and is seemingly dialed in for the next 5 year run. We have accepted the honor that we were the most profitable food and beverage team in the country across all brands of Starwood which includes W's, Luxury collection, St. Regis, Aloft, Sheraton, Westin, Four Points etc. etc. and have done everything possible to achieve this honor in 2010. It was hard, not romantic and certainly took many people working together to achieve this honor. Did I mention we have a 5 star, 5 diamond restaurant too? Yes we do, it's name is Kai. Ok, no other property in Starwood has a 5/5 restaurant so yes it's a huge honor to receive this from the hierarchy of Starwood's elite including the President. Times are tough, not easy and certainly hard for resorts to gain market share especially in light of our current economy. How did we prevail? Buy in from all who walked the halls. A sense of family, team, togetherness was lived by all. It wasn't me or one person but rather the collective minds and souls who had more positive deposits in their emotional bank accounts than negatives. Simply put...A new mind set with players that want to win rather than losers who want to talk about how we can't win and the drama associated with that mentality. We are here. We won and we will again as there is no other option that can change my mind... Way to go team!!!!

Big Bizz...Battle Ready

2011-02-13T18:09:00.003-07:00

"In season" means for us that we're into the battle full bore and that there is no time for excuses and or reasons why we aren't prepared to execute at a high octane level in all of our outlets. We look forward to this time with anticipation and excitement just like we do when we're not in season but with more thirst. January starts the new year and is the time to reflect the previous years missed opportunities and how to better ourselves through multiple huddles, feedback sessions and simply put...change. Don't be afraid of the light or the tree as there is comfort in its power.

We are in it to win it and will not fail. We will find creative ways to do what we do and to approach each day with passion, energy and the willingness to not let our teammates down.

We are culinary warriors.

Building A New Team & Vibe

2011-02-07T15:38:00.006-07:00

Well it has been a little bit of a wait for this entry but there's soo much going on relative to social media entries that I haven't had the time to sit down and toss words on this template. I have really been focusing on building a new team and a fresh positive vibe throughout our culinary world and it has been extremely exciting to say the least. We have turned up our soil at work and it has been the best overall vibe that I could imagine. New blood, fresh eyes and new creative minds wanting to be fed rather than stale ideas and victim mentalities. CYA negative energy!

The best part of a journey is the road ahead and the unknown of what's behind the next bend. We had some players stuck on being negative, rumor spreading, not wanting to be transparent and honest and it set us back a touch (short term). The good news was that 99% of the people saw this too so the damage was less than expected. We have already in a short time shot far beyond where we were so the road ahead looks to be much much healthier.

When rumors and negativity are thrown around it still has to be able to stick and be truthful not based on the reason they are on the outside looking in and are upset they are drifting away into a world of self absorbtion. When people know the truth about how one leads it's fruitless to try and bring down associates and leadership. Simply put...won't happen.

I hired an Executive Sous and several qualified cooks and Jr. Sous Chefs that want the ball with 3 seconds left in the game rather than cooks/leadership who would panic and pass the ball to blame someone else. It truly is fun to be around real players that are as excited to be in the game and more importantly wanting the "W" as much as I do.

We have real ownership and accountability and chefs that are not only encouraged to "make change" but rather feed off each other to assist the team to higher levels of respect.

Getting the right feel & vibe is essential to the success of any operation even if long term players need help re-defining their own walk. At the end of the day it's a win win and better for everyone involved.

Now, let's get to cooking!

Growing Red Mongroves

2010-10-11T08:51:00.006-07:00

I'm not sure I have a green thumb but I do like using live plants for my fish tanks as well as doing a little farming on the side when the chance is there. I'm now trying to grow out red mangroves from Hawaii to hopefully transplant into my monster 770 gallon tank in 6 months.

Here's a little of what I've started up in a small 20 gallon tank thus far. Eco-Complete substrate with a concentrated mix of banana and flourish plant food underneath the substrate.

Getting Tanked - Is Bigger Better?

2010-10-11T08:18:00.009-07:00

It's been a while since my last entry and in that time I have purchased a Tenecor acrylic 770 gallon fish tank in which I'll replace my current 120 gallon with. Is bigger better? I don't know but it will be a fun project to do with my kids!

I'm estimating roughly 5-7 months to actually have it in place up and running as there is a lot of research that needs to be done for filtration, acrylic buffing & set-up. It will need a welded frame to support over seven thousand pounds of weight which is a bit scary!

I have started to remove the acrylic paint that was on it so I went out and got this great product called Krud Kutter which removes graffiti and is non toxic and safe to boot!

It took 9 guys to carry the beast using suction cups. Another great product from Harbor Freight and very cheap at $5.00 a pair.

I'm leaning towards an South American biotope for this one and stocking plans will include Cichla which are peacock bass for starters.

Let the good times roll!

Catching Up!

2010-07-19T09:05:00.005-07:00

Whoa! Lot's going on and have been sucked into the world of social media besides trying to stay afloat in an economy that has been in the drivers seat. Well, luckily for us we are still running on high octane race fuel and strong hp's and have executed all of our pit stops without a hitch.

Life has become more complicated yet nevertheless fascinating and has really been more so of a teacher for myself and crew in the past year in a half rather than a negative downer. Our team has gone through positive changes with some members moving on and others redefining their skill set. We have added more meat and talent to our menu with a few really talented chefs so change is not only exciting but necessary.

I'm engaged and working diligently on the promotion of all of our outlets to gain better market share and connection with our guests. I don't believe this should all be dumped on P.R. to do and encourage Chefs to be the driving force in promotion, connection and the overall voice of the department. I have been involved with our new Kai Facebook page, Sheraton Resort page, Twitter and voice of trying to expand our world by creative efforts in marketing and reaching out. Back "in the day" we, as a country got lazy while other countries kept their foot on the gas and we applauded guys like Madoff. I'm feeling the pressure while looking into the rear view mirror but for me it's more about winning the race as a team than a little close contact.

Shit happens and it was unloaded on us with fury and without bias so the toilet is now filled up and no one knows how to flush it!

I personally believe that our current economic challenges are truly making us stronger as a unit and is setting us up for the next great chapter not only in our professional lives but personal as well. Life is not supposed to be a cake walk or stagnant otherwise we tend to stay dormant and in our comfort zone.

When we're living in our comfort zone we're not growing. I'll do my best to keep the vibe alive...

On Any "Salty" Sunday

2010-01-04T18:41:00.008-07:00

My mind takes me back to when I heard my older cousins and uncles rapping about a movie called On Any Sunday and how the movie made them feel. I fast forward to today and recall a sign strategically placed in the White Mountains of Arizona reading "Can You Feel It?" This says it all to ones that are in the know. Nuff said...

On this Sunday my 10 year old Brandon and I shot down to the lower Salt River which is located roughly 40 or so minutes from our house. It was a day scented from the fly fishing gods that enticed Brandon into the world of tiny barbless hooks, feathers and shiny scales.

I'm slowly seasoning the advanced green belt Karate kid into the spiritual balance of the fly and simply letting her get under his skin to set her hook.

Good day had by all and his enthusiasm and passion are seemingly growing with questions like, "what are those bugs", 'what does it mean to have fish eyes" and "can we go again soon, today dad?"

This should be fun! Now the other younger kiddies are getting the bug, I mean fly too!

2010 a Chef's Odyssey

2010-01-04T17:49:00.005-07:00

http://www.zuguide.com/2001-A-Space-Odyssey.html

Play this...

The New Year is here and with it comes the anticipation of turning around all the mistakes and pick up all the fallen projects that got cancelled due to funds or simply slowly vanished because of one thing or another. We have a team that is passionate but also a team that has been up and down more times than Courtney Love.

What does this mean? It means they have been taxed with all sorts of mind altering directives to drive business results. This is very different and unique for chef's to spend most of their time trying to stop the bleeding relative to food costs and labor costs which also extends into productivity. I haven't even touched on moral enhancing, creativity, keeping the team spirits alive and the overall focus of where we were heading.

For leaders that aren't used to this it's a hard pill to swallow so with that comes fatigue, burn out and a lack of intensity that usually kills a kitchen if not caught and rectified immediately. We have a team that has seen it all. Along the journey they have cut their way to the top and have worked with tenacity to get there and with the new economy will reinvent themselves to rise to the occasion and win yet again. This is my team and want the best for them so when times get tough the expectation from me gets tougher. Those that listen to the game plan and put our goals into action will come out on top. Unfortunately there may be casualties along the way. That's not in the script but life throws us lots of hurdles and some may not have the legs or stride to keep up.

We are thankful that we have jobs but damn it that's not enough! We need to prove every single day to not only ourselves but to our ownership that we have leadership DNA and can survive what has been thrown at us. Simply put...we are the music makers.

Go big or go home...

Staying Fresh

2009-12-16T18:30:00.008-07:00

"I am not afraid of tomorrow, for I have seen yesterday and I love today."

Today was a new day just like the ones in the past tense. A day that was spent trying to create new food styles on how we can go beyond our current limits and reinvent ourselves into the next level of cuisine. How can we continue to keep our culinary minds fresh and full of ideas for the next menu?...the next step higher is the only way to go.

Go big or go home is my motto and has always been this way no matter where I've cheffed or what hobby I was doing at the time. I guess it's a part of me like my shadow and something that has helped me lead, coach and create passionate cooks. It has also pushed me to stay on the trends of tomorrow by believing in my taste buds in the now.

I guess as chef's we are challenged like so many others out there in positions of creativity to either "get busy living or get busy dying" or fall victim to stagnation which in turn leads to turnover and cooks that lose the "love" of our culinary world. God knows there are a ton of Chef's out there that are directly responsible for their cooks successes and or failures yet because of their lack of passion others around them get tainted. It's the negativity and lack of daily enthusiasm that slowly erodes a culinary dynasty. I have seen the fall of many so called player kitchens simply because the Chef and leadership team gave up.

Never give up...never.

Hookin' up with a Rubi

2009-12-12T16:03:00.007-07:00

ok...It's time to get into some mud so I decided to reel in a Rubicon 4x4 Jeep to do the dirty work. Thus far I'm loving it and have planned a trip with my son Brandon next week to explore Sedona and perhaps rail a few wild browns at the same time. This Jeep is everything I'm looking for and having a 3.5 lift plus 33 inch mudders life should be a tad easier up in the high country.

I went 'Trooper" style this time around going opposite from my last murdered out 600 horsepower CTS-V caddy. The ride is smooth, doesn't track and it's a manual so I can still feel the clutch when not in a race car which keeps a smile on my face.

Do yourself a favor and go out and snag a Rubicon! You won't regret it and either will your adrenalin!

Time Waves

2009-12-12T15:43:00.011-07:00

Kai's Birth

http://http://animoto.com/play/bgaqx00K3lZj9NwIzn14AQ

Whoa! Time flies and I have dropped the ball in getting this blog rolling and online in a timely fashion. The good news is that all is well and that Kai has received yet again the coveted 5 stars from Forbes. Family is well and we are all getting into the Christmas mindset while putting up lights, trees and getting the casa ready for the festivities.

We had a cool little reception for the Kai team yesterday honoring all the players involved and I spun a special little video for the occassion. Times are rough all over but our new menu had great reviews as it poured out lots of my favorites with hints of retro styled cuisine scented with our cultural influences.

Take care for now!

Good Words From Men's Journal

2009-08-31T09:05:00.005-07:00

http://www.mensjournal.com/taking-gourmet-native

Had a great opportunity to connect with the writer's from Men's Journal and talk from the heart about our mission. As you know it's all about the level of a team's engagement or the magic won't happen unless they are all pulling for the same goals.

We have a solid team who is diggin' our culinary world...

The Now...

2009-08-30T10:27:00.005-07:00

Lots of things are happening as we all struggle through these tough times but I can feel and sense that the times are changing and actually getting better in terms of more business levels and in the opportunity scene. We have been driving creativity relative to thinking outside the box and have seen good results from the grassroots. Leads are coming in from new groups and rooms are being booked at a solid pace so our October and November will be the #1 & #2 best months of the year and this has the entire team pumped up. This coupled with the overall awareness from our associates relative to our push towards Facebook, Twitter & Trip Advisor and our efforts in the social media arena has everyone ignited. The energy is spreading throughout the resort and you can feel the team starting to pick-up the moral and brush off any negative vibes.

I'm excited for a renewed sense of mindset that we're all accustomed to so good times ahead...

Sacaton (The River People)

2009-08-22T11:37:00.010-07:00

http://www.youtube.com/watch?v=AJs0OqBXKlM

(click on)

This was my opening video before my 3 hour presentation slash cooking demo to the parents, teachers and elders of Sacaton Arizona.

The New Native American Cuisine

2009-08-17T07:33:00.015-07:00

http://www.amazon.com/New-Native-American-Cuisine-Restaurant/dp/0762748958/ref=sr_1_1?ie=UTF8&s=books&qid=1250522343&sr=1-1

(click on link to purchase)

Well, it's been over a year in the making and it's finally here. A book constructed of pages that artfully describes the land and culture of where we do our gastro-artistry. A snap shot of the Pima & Maricopa people and how they have sewn their culture with a group of hospitality experts in Starwood. The two have many similarities and subtleties but the main ingredient is a love for making guests feel like they truly belong.

The Pima's brought to the table an authentic, rich and inspiring story while Starwood helped in gathering wood to ignite a bonfire of systematic s.o.p.'s that was accented with a visionary leadership team which fed off of each other's competitive mindset and thirst to become the best resort in our competitive set. With that came the guys that wear white coats and funny hats. Yes, that's where we come in.

Blending "culture food" is the most rewarding of all cooking in my opinion and deserves much respect and a sense of acknowledgement that most eateries overlook. I remember knocking on doors in the town of Sacaton on the Gila River reservation looking to speak with the elders about what they ate while growing up and what foods were an important part of their culture and community.

Going to the people and to the grassroots is where it starts then from there the mind can travel around the world to fortify and sustain its growth. Being true to the simplicities of one's baseline is the key. If you try and go for an el cheeso fake out the public will recognize it and slowly gnaw on it until it's just another run of the mill gift shop with a tacky tourist feel.

Thanks goes out to all the souls who helped put this culturally sound cookbook together and would be remiss if I didn't mention a few names. The late Chef de Cuisine Jack Strong, Sous Chef Ed Farrow, Patrick Connors Director of Sales & Marketing, Kristin Jarnagin former Public Relations Director, Ginger Martin our Cultural Guru and friend, the Pima & Maricopa Tribe along with Starwood and our entire Executive team, Marian Betancourt, Nichole Smith, our dedicated culinary team as well as the resort team in its entirety. This was a total team effort which also tags along with all of our awards and recognition. Without "them" there is no "us".

"We are but a granule of sand in a desert of wisdom" - MO'D.

Now, go on out and buy this inspiring cookbook that covers culture, cocktails and of course our food.

African Biotope Tank Build - 120 Gallons

2009-08-08T18:41:00.007-07:00

Here we go again... A new hobby that has me captivated in a way like no other. A feeling that transcends my being to another part of life...Maybe it's simply being left alone in a quiet room watching beautiful fish from the Malawi lake and rift streams swim effortlessly around in a small slice of Nirvana that I put together. Is it giving back to humanity? Well, not so much in that context but it's the learning of a new hobby which includes the famed Cichlids which inhabit clean lakes and rivers in a place I have yet to travel to...Africa.

It's like learning a new language and trying to understand how to make these gorgeous fish feel as if they were home safely nestled next others in their waters. How do you do that? Well, that's where chemistry comes in and testing the water to ensure it is at the proper parameters relative to their native homeland. PH levels, ammonia, nitrites, nitrates, water hardness and water temp need to be in place before attempting an interest in this world.

I'm a fisherman who has crossed over to care for fish rather than hunt them. Will I still fish? of course I will continue to practice responsible fishing which means catch and release and using barbless hooks.

Go out and buy a 20 or a 40 gallon tank and get your minds right...you deserve a place to relax and drift away to while the complexities of your current world escape your mind even if it's just for a brief moment it's worth it...

Enjoy!

Filtration
Fluval Fx5
Hot Magnum

Live Plants
Amazon Swords
Tiger Lotus
Jave Fern

Cichlids
Rhoadesii
Haplochromis
Aulonocara - OB Peacock
Rubescens
Aulonocara Baenschi
Ndiwe Fire Hap
Venustus
Christmas Fulu
Uganda Rock Krib
Black Compressiceps
Fontosa 7 Stripe
Buccochromis Nototaenia
Cynotilapia
Lethrinops Intermedius
Polit
Flavus
Red Cap Lethrinops
Fire Dragon Blood
Ngara Flaetail

Time to Do What? I love You?

2009-08-07T18:32:00.007-07:00

I clearly am behind the eight ball and am sorry for not keeping up to date with my world. It has been a hard and sort of weird time at work and even in my own personal life as well. The thing is that we're all in this funk out there "in population" and the way people are stabbing others in the back just to get ahead or preserve a job is simply uncalled for but seems to be the norm as of late.

I mean I'm seeing people ratting on others on how they aren't being "team" players or that they have sooo much more to do now with a limited staff and that some people shouldn't be here because they don't do as much and were once close friends and were once bonded are now calling each other out...behind their back mind you and that's what has me pissed off. We're now, in society, a bunch of whistle blowers and the sad thing is that we're getting used to it...Hmm, sounds like another time in history where we don't want to reenact or are we already playing that film...Obama? please!....This is an issue for us, the people to solve not a wannabe President who has no clue...

C'mon big business and corporations run the goverment and the country as we all know right?

People - Obama has a script writer who scribes every speach that Obama utters so do you really think it's him speaking to you? His writer is young and knows the marketable crowd...case closed. It's marketing 101 yet so many people attack Obama as if he's really the brain behind his words...funny stuff but that's how corporate society is built...Image over integrity!!!

Ok...people are pissed, uncertain of their jobs, not fully engaged and trusting their employers so what and how do we turn them around? We reach out even more so and go to the grassroots which most upper management has never done...wait a minute, they did do it but it was back "in the day" when we were shaping our country and building from the ground up!...Wake up!

We need to go back to how and what we used to be as a nation and as a people...with that we can relearn how and what we did to make our country the best in the world. Let's face it we don't have the confidence...

Are we soft? Like a proofed piece of dough... It's time to do what our fathers told us to do when we didn't want to listen...

Let's hit it!

The Good, The Bad & The Ugly...

2009-07-18T20:13:00.010-07:00

It was tough week at work and felt much closer to the outside negativity that most of us are experiencing in some fashion. Declining revenues, frozen expenses, rising food & labor costs means that the biggest expense a resort slash company has is labor therefore needs to be cut in order to right size the balance sheets.

In the culinary world we are no different from any other company that is faced with these challenges and this week marked the first time in seven years of operation the termination of souls that once helped us define who we are today. Basically, the good, the bad & the ugly of where we stand as a nation struck us like so many of our sister properties as well as our national hospitality industry yet its reality landed suddenly and swiftly like a deadly silent mist.

Did this make the ones who got laid off safe or immune to societies disease? Safe is simply a word that is spoken to calm the masses. Can anyone ever feel safe? I don't know because I've never felt safe at any time regardless of my position or status. I have been there so I know how it feels and how it tastes. It's rather bland and could have a bitter after taste if your mind isn't right. In the end it wasn't enough and a hard pill to swallow for a lot of us. We are reminded that no one is "safe" and that we are all irreplaceable regardless of tenure or status. Humbling yet very sobering.

Why? Are we no different and no more special than all the others out there? The answer is yes. We are still very different inside our walls with a special spiritual vortex that surrounds us and hundreds of unique associates that continue to make us shine. They have already shed their old skin and are stepping up to be counted to enhance their own new rebirth.

Inside our walls we create the weather but the current economic climate has thrown us a thunderstorm...Those who were let go hang on and make us proud where ever you lay your hat.

Farm Senses

2009-07-14T20:31:00.009-07:00

We touched the soil...

We smelled the earth...

We heard each other's song...

We tasted the lands offerings...

We saw what some only see on t.v...

A colossal thanks goes out to the team at the resort especially Ginger who helped out at "Wellington Farms". We had a great turn out and would love to get even more volunteers into the dirt to join us but beggars can't be choosy. We met up at 5a.m. at McDonald's and at first glance spotted several mocha Javas being slurped on by thirsty caffeine addicts. At that point I knew we'd have some serious shovel action once we reached our drop site.

Norm Wellington is a humble man and a wise man who has a dream like many of us do. The difference is that Norm is making his dreams a reality and has been working several jobs in order to reach is Nirvana. His dream is to expand his land into a self sustaining farm to feed the local Native community with his foods that he grows. The full circle of life in action on over 400 acres! There was a special thing going on while we all dripped salt together in the 100 degree heat. There was an energy and a bond that was hard to describe but it made me smile and filled my soul with a sense of merit and accomplishment. Simply put...it brought us together as one. We planted over 30 different varieties of seeds from tepary beans to okra and are planning a trip each week to spend more quality time in the Wellington Fields...

Old School Tennis

2009-07-09T17:50:00.004-07:00

Time to get back into tennis. It's been too many years without playing and not only do I miss it I need it to shed a few lb's. Back in "the day" I was a fierce competitor who racked up several titles, trophy's and national recognition. Today my racket is safely hanging on my wall instead of using it as a sword in battle where I was on the Spalding "free list".

The best exercise was playing on clay courts in Florida in the middle of summer while training at the late Harry Hopman's tennis academy. "Hopman and his wife moved to the Tampa Bay area in 1975, where Hopman planned to lead and manage another local club. The following year, Hopman moved over to Bardmoor and started the Hopman Tennis Academy".

Harry Hopman

This was the place to see hardcore players from all over the world participate in what some deem today as too harsh and cruel. This was an all out serious destination to define your skills and either walk out a better player or run out crying. For me I was in my element and where I grew like swamp grass. I remember hitting Jim Courier in the gut with a burner backhand while training with Jimmy Arias and the quick smile, nod and back at it mind-set.

Whoa! time flys...

Circus Circus

2009-07-05T19:46:00.009-07:00

The circus is in town with a big name as in Ringling Bros Barnum & Baily so I had to surprise the family on a little excursion downtown to view this amazing show in the front row...Front row? Yes, I don't remember ever going to a circus as a kid and sitting in the front row so I thought I would surprise the O'Dowd clan with some fun, action and a little drama.

We all piled into the Benz and rolled down to Phoenix to watch a great show that added a huge emotional deposit in my family's bank account and left them amazed and astonished on how they pulled it off. Lions, tigers and dogs oh my! It truly turned out to be a great experience and one that we'd do again if given the opportunity and would certainly recommend everyone checking it out at a minimum.

Cotton candy, soft pretzels and the smiles were all worth it in the end...

The 4th

2009-07-04T15:43:00.011-07:00

Chef Ron & Jeff working the crowd...

Today has been filled with excitement and an overall energy that has been shared by all of the associates here at the resort. We all knew we would be VERY busy so the preparation was laid out and administered days ago but the final details were etched out as new intelligence grew with anticipation from everyone.

It's cool to see a plan come together and worked by all those who are vested in exceeding our guests experiences. Sous Chefs and leaders from all departments working together as one team is always the way we want it to play out when the green light is on...it's go time and on the gas until the last meal goes out of our kitchens and that's how we like it.

Today it was Hanyo and Ko'Sin's time to turn it on and show how talented they were and show off their skills to hundreds of guests enjoying the holiday weekend. It's hard, it's hot and it's simply not an easy task to get everyone into the groove and engaged so they're smiling while cooking on a mesquite grill that's over 500 degrees! It takes "special" people to do this and for that I'm grateful we have such a great crew. Chef Frank Keenan of Ko'Sin did a masterful job in leading the team to victory and advancing his personal stock value a few clicks higher with his directional execution of our plan. Jason Aipperspach in Hanyo, Sam Baxter in Stewarding, Chris Scott in Guest Services, John Rios in Houskeeping, Greg Huvaere in Food & Beverage along with Brandon Mihevc leading the night crew in Ko'Sin as well as the scores of cooks and assistant leaders that helped the team to higher levels should all take a bow!

These guys are tough and are the backbone of the culinary operation and deserve major kudos for their hard work. This weekend will be yet another record breaking revenue adventure that we can all bask in its glory...Hopefully the pool is waiting for all of us to jump in! Truly this sport isn't about me or one person or how great a Chef's resume reads. This is simply a solid crew getting the job done in an efficient manner with mutual respect and collaboration...

Whoa!

Cartel Coffee Lab

2009-07-02T20:45:00.007-07:00

Information credited to my Sous Chef Edward Farrow our elected "Master of Tours".

Today the F & B Explorers visited the lab of Jason Silberschlag, the owner of Cartel Coffee Lab.

It is quite an eclectic little space and Jason took us on a ride of a lifetime to learn the inner workings of coffee bean roasting and brewing. The artwork, much of it seemingly homemade, or by local artists, put a smile on everyone’s face and set the tone for the intensive yet casual tour. When we got down to the beans and bolts of the tour Jason personally led us into the far reaches of our minds exploring coffee in all its glory.

We started with getting to know the process of buying beans, the processing of beans from tree to shipping, pricing, quality grades and more info than we could digest. We excitedly approached some beans and dove into a blind tasting of his aromatic beans that were over the top.

First off was to absorb and analyze the fragrance of the coffee. We just smelled for about 15 minutes, discussing the nuances and profiles. Next water was added and we smelled the aroma…hmmmmmm. Smells like VICTORY!

We then broke the crust and more aromas were released in a more nutty fume. Jason had a specific way to get the most out of the experience and we could tell his passions for the "bean" was equal to our passions for cooking. He was overflowing and we could feel that he truly loves what he does as it was almost oozing from his pores. This man knows coffee and was kind enough to share any and all of our novice questions with ease and patience.

Next up Paul, one of Jason’s assistants, explained the world of brewing while showing us a machine that brews a fantastic 8 oz cup. The machine is twelve thousand grand and is well worth it! Batting next was Bill, Jason’s partner who is a master roaster and showed us the process, the roaster and the meticulous notes taken to maintain consistency.

What a day for the F & B Explorers and what an experience for all of our minds which are now very full of new information that Jason and his team gladly shared. We also left with a good caffeine buzz!

Getting Tanked

2009-07-01T14:56:00.008-07:00

Today I finished setting up yet another "hobby" as the wife likes to say in a sarcastic yet witty way.(yeah right) It's an 80 gallon freshwater tank which holds a needle fish, tin foil barbs, bala sharks, clown loaches, a kissing fish and some live bait for the needle. I love the idea of having fresh fish swimming effortlessly around in a world which I have created for them. I went today and picked up a few bamboo plants as well because the idea of having plastic plants gives me heartburn.

Simply put...it does something to me. I can literally sit and watch the show for hours at a time while thinking about menu items and how to create different dishes at work. I know, it should be simply for relaxing and it is but after an hour it pulls me into the depths with them on a tour of their world and frees my soul to go beyond what I've done in the past so I'm not repeating methods and techniques in preparing a menu.

It sort of is a stress reliever that channels positive energy and "free thought" for anything not just menu items and really has a spiritual calming effect on me. My kids are also really digging the new guest fish in the O'Dowd residence and in fact are actually helping with the entire set up which is a first!

So, next time you think of a hobby try some feeeeesh!

GoGo Gogi "Wolf" Berry

2009-06-29T00:10:00.010-07:00

The Goji (wolf berry) berry is one of the healthiest foods in the world, and has been a staple of the Chinese medical herbal system for thousands of years. The cool thing is that we have gogi "wolfberries" that grow around here in Arizona that are wild. We have since put these berries into our bread selection in Kai and are getting great feedback relative to their flavor.

The Goji (wolfberry) berry is truly amazing simply because it’s known as a super food. Super foods are also traditionally known as functional foods, which means that they possess an extremely large amount of nutrition in a very small amount of space. What’s great about the Goji berry is that not only is it one of the most potent super foods on a planet but it’s also very versatile in its function. These little lovelies are great to take on a hiking adventure, to the beach, fishing trips or anywhere for that matter.

The goji berry contains 18 amino acids - the building blocks for protein.
The goji berry contains over 12 times more protein than apples, oranges, or strawberries.
The goji berry is a better source of beta-carotene than carrots themselves.
The goji berry has higher levels of vitamin C than oranges.

The goji berry contains polysaccharides, which can help prevent cancer, neutralize the side effects of chemotherapy and radiation, normalize blood pressure, balance blood sugar, combat autoimmune disease, act as an anti-inflammatory, lower cholesterol, and increase calcium absorption.

So, when you think about berries try a few Gogi's and tell me what you think. The flavor is unusually different in that they are more aromatic after you bite into them than you'd think.

Enjoy the GoGo berry!

Brooklyn Dodgers

2009-06-27T13:19:00.005-07:00

I woke up to the smell of pine trees and the bitter sweet taste of cowboy coffee as Hook and I started out on our second day up in the White Mountains, Arizona. The cold and damp misty morning began with a choice of taking the "red pill" or the "blue pill" just as if I was in the movie "The Matrix". I was curious to know more about where the rabbit hole will lead us and was juiced on figuring out this fly fishing matrix.

It has always been there calling me now I was ready to swallow the pill. Hobo mojo? No, It`s not a script on the world famous Dodgers but rather a tale of a minuscule slice of nirvana that I shared with my friends Adam, Hook, Pete and the young master, Jacob, (Adam`s son and breath of love). It`s a place that`s sacred and righteously named "The Holy Grail" to the few that know of her existence. Yes, it`s here in Arizona and shall be nameless because of its purity and my appreciation of its power. It was like finding the "Lost Dutchman`s Treasure" and being able to share it with my friends. I`m a fly fisherman and adventurer that digs writing about my outings and the passion I get when in the "groove".

As we drove up and started the hike into the "zone" we noticed Adam about 400 yards away and his flower cap, knowing we`d catch a smile, a shake and some positive vibes when we caught up. This was a couple of days up in the White Mountains hanging out with friends surrounded by nature's classroom. We were jazzed on the scene and when we all met up in our secret garden, the sign read "Welcome to Brookville". We all had this euphoric, trippin-like smile that made me wonder if anyone picked those little lovelies growing out in the pasture, hmmm. This was strictly a brook trout fishing affair that seduced the pleasures of letting her under our skin.

This scene was focused on the Brooklyn Dodgers and how these amazing dodging fish slammed into our dries...one cast, one fish. The water was vodka clear because I like vodka much better than gin. These little dodgers were 3 to 12 inches long and were really something for their size and body weight. It took a stealth-like approach to capture these guys that darted with gas. It was a sunny day so it made our approach even more invisible to find success. What can I say, but man, this place is sooo beautiful, sooo untouched and sooo pure. The 2 mile stretch was like "walking the green mile". Gorgeous cut banks that winded like a maze through this tender, lush valley. Only 2 to 3 feet in width and maybe 2 feet in depth in its deepest pool. This made our tactics focus on our casts, our approach and a gentle hook set as we did not want to spook the entire pod and ruin our chances for multiple hook ups.

They held up under the cut banks by the half dozen and as soon as they saw the size 18 Adams slowly drift into a patch of shade or get close enough...smack!! Outta the black and onto the dry. We copied the Marines when stalking each section and got on all fours while doing a boot camp crawl up to about 10 to15 feet from our target. We tried to cast long enough to bounce our Adams and 6X tippet ever so gently off the blades of grass that engulfed the lips of this wet tongue of crystal clear water. When the "Holy Grail" keeper blew her breath, the grass started to sway and our fly would do a little bug dance around the pool imitating an injured insect that helped mask our presence which provoked multiple strikes.

Young man Jacob and his first trout on a fly and the father that wanted to cry... it`s all about sharing the gift of life and experiencing new treasures with loved ones. I saw the sensitivity of a proud father on Adam's face as he gleamed when recounting Jacob's first fish. I too remember the expressions on my kids faces that were priceless.

The day was complete and full of amazement, laughter and good friends that shared the same passion for this art form and philosophy called fly fishing. I am happy...life is good...I love my family. This was a day that I`ll never forget but it was time for me to put on my helmet and pack up while I replayed all of our memories, all that friendship and all those Brooklyn Dodgers.

On this day I found where the rabbit hole ended up and what the fly fishing matrix was all about...

A Nice Slab of Pancetta

2009-06-26T23:37:00.007-07:00

Written a few moons ago but still very vivid...

Hmmm, nothing like a thick slab of pancetta when cooking in my kitchen, that is to say "reality kitchen". Hook and I stormed up to the White Mountains to fish Lake "X" and its surrounding trickles. So here`s my stew just for the crew. I started out with, of coarse, my famous or nonfamous "cowboy coffee". O.K., maybe I`ll search for a 12 step program to wean me off this dreaded drip! Well, maybe not... I loaded up my truck like Jed Clampit and the Beverly Hillbillies and waited for Hook to meet me at mi casa at precisely 5 p.m. on Sunday.

Waiting is the worst when planning or beginning a pilgrimage or "tour" as we like to call it. Hook is also in charge of the eats on this run so I`m getting a little anxious on the edible potential. That`s him, we`re off!!!!! Time to roll and cruise up to the rez for an anticipated clinic of sorts if this Lake "X" pans out. We arrived up to Lee Valley Reservoir around 12:00 midnight after snagging a permit at the Hondah Casino store while we gazed at all those flies in the glass case waiting to be flung out to awaiting lunkers. We still knew we had a ways to dig and were tired of chefing all day but wide awake for our "Magical Mystery Tour".

We had never tossed a cord in this new camouflaged soup but were stoked to overcome the odds. The key to success in my opinion is to always project positive vibes. The temp? 15 degrees, N(ice) !!! So when I suggested we should roll down the windows, get naked and drive the rest of the unknown mileage to our destination and experience the ice cube first hand, Hook looked at me like I was one the Village People!! So I promptly shouted, "HOW 'BOUT THOSE CARDINALS!!!!" Shit!! I was only kidding!! Meanwhile, I`m thinking about my gorgeous wife and kids and how I already miss them. O.K., I`m getting a little tired sliding on those dirt roads like a bootlegger blowing a 5.0 without light or "normal" signage. We`re winding down switch back roads that lead us to huge piles of burnt logs and dead ends that do just that - die. Where the hell is this lake?!!?

We are having trouble seeing due to the controlled burning going on all around us mixed with the pitch black sky. Man, it reminds me of Purple Haze and Apocalypse Now. Remember, Chef said, "Never get off the boat man." That was absolutely right on. Finally, after using the stars on the jeweler's black felt for our navigation, we quickly arrived at the onyx watering hole at 2:20 a.m.

Did I say it was cold? You guessed it!! So we kicked up the heat and tried to catch some zzzz's, but to no avail. At 2:55 a.m., we fell out of my bucket seats with some kind of major scoliosis of the spine happening and hobbled to our tubes like quazimoto running to the bell tower. Ice had formed all around the banks of this dog leg left so we knew we were fishing hardcore at our new ice station zebra. You know it`s hardcore at its finest when the temperature is lower than your shoe size, like the song "Popsicle Toes". It was time to light the torch and scream out to our sleeping beauties, "Let the Games Begin!!!"

I began to pump up my fish cat while Hook surveyed the land options, both of us wearing our miners rig. I dragged my tube over the ice and into the drink. Finally, I`m in the ice tea. As I tried casting with frozen eye guides and the line crystallizing, I noticed one of my ears was missing. Oh yeah, it`s under my fleece. I just wanted Gretzky to magically appear and fire a "slap shot" at my head and put me out of my misery. Man, was it frosty. At 7:00 a.m., the fireworks started with a nice brown stealing my fly. Naturally, I wasn`t going to let that happen so I flicked my wrist and retrieved my floating wonderline to admire his beauty. Then another and another. It was Hook's turn to continue the art, and he did so with a nice 17-inch 3.5# er.

Lake "X" was ours for those still moments using dries in late November that really captured our passion. We tubed Lake "X" like pool cleaners and caught several amazing browns and bows. One technique we were using was casting one foot from the bank and doing a little bump and grind with our flies. It seemed to really turn-on or wake up those slabs of pancetta. The next day started off with me chipping the ice off the inside of my tent like a SOHO sculptor while Hook started on the bonfire for thawing purposes. This day, like the last, was filled with big bows and fat browns. This is the time when we start thinking to ourselves, "Do they really need me or us at work tomorrow?" Ahh, the art of rationalization in full bloom. Our fond farwell was watching bald eagles soar effortlessly like hang gliders searching for a late afternoon critter snack. Making friends with our obstacles on the way up, as well as during, was well worth experiencing those "slabs of pancetta". I always contemplate staying for good, but I'm reminded with pictures of my first love, my beautiful family...

Chef's recipe: cone head olive buggers bead head peacock lady black buggers (weighted) humpy (yellow) stimulators bead head pheasant tail (large) damsel nymph

Soil To Plate

2009-06-26T14:20:00.012-07:00

Let the dirt fly my friends!

I picked up my salty conch sea shell and raised it to my lips then slowly yet deliberately bent my neck backwards so I could see the heavens and sounded the war horn with the intensity and fury of 300 Spartans!

uuuuuuuuuwwwwwwoooooooooooo! Yes!...it is time for composting, farming and planting our seeds of tomorrow for the entire resort to enjoy.

We started with a small section of our property and are preparing the soil like a 12 course tasting menu. Every detail and every thought must be concise because making the proper "tea" or compost is essential for starting a garden. The cool thing is that a compost is like a stock in cooking. Without a killer stock everything else gets affected as a result of its outcome.

I'm no farmer (yet) but it's in my DNA. I'm Irish and my bloodline can be traced to castle O'Dowd in counties Mayo & Sligo on the West coast of Ireland. We are farmers and fishermen by trade so at times I feel as if I'm getting closer to my "roots" pun intended.

Many talented farmers are getting dirty with us and in fact are guiding our destiny with each novice question that gets thrown in their direction. Big Norm is our guiding light and beacon of spiritual teachings relative to traditional Native farming and coaches us on what it will take to become a successful farmer in Arizona's climate.

We're all very excited to be a part of something that is not only gratifying but also the right thing to do. Look forward to enjoying foods that will be grown steps away from where you are sleeping...

Cheers!

Summer Menu in Kai

2009-06-25T06:47:00.010-07:00

Our summer menu in Kai has been successfully implemented and is already getting great reviews from our patrons. The idea is to tweak our menu items each season while working on new concepts and ingredients for the next conversion.

Our minds are always in motion and creativity is the single most important element beside "executing" our ideas. I am constantly thinking how we can improve our skills & creativity so we can keep our cooks learning and growing and staying "engaged". Skills really mean zero if there's not a plan on how to grow them to the next higher level

http://www.wildhorsepassresort.com/pdf/dining/kai_dinner.pdf

Doldrums

2009-06-24T19:43:00.010-07:00

I'm sitting here at my desk preparing for the Regional Food & Beverage Director to come in on Friday the 26th to go over our financials and am reminded that I am a business Chef not simply an artsy cook trying to whip up whatever I want with no insight as to how much it costs or how to cost out a menu.

The economy is vomiting on you and I its negativity and we are all in this fight to overcome the odds and streamline our revenues to maximize our productivity.

It's tough to see my friends and colleagues get laid off but it's survival of the fittest and we all need to realign our micro world that we operate in or fall victim to the inevitable.

My book of choice for the doldrums is "What Got You Here Won't Get You There".

Breaking Bread in Kai

2009-06-24T12:59:00.009-07:00

Ingredients Used:

Chia Seeds, Wolfberry, Local Pine-Nuts, Sixty Day Corn, Tepary Beans, Plantago Seeds, Native Seeds SEARCH, Reservation Sweet Potato, Local Harvested Chilies

Most of us love to eat bread with a meal but how many of us really dig the flavor profiles that make sense in our mission? I mean, how does it communicate to the guests if the bread is lousy or just doesn't fit into the flow of the overall concept of the restaurant?

C'mon you know what I mean right? You go into a nice Italian restaurant and they come out with some pop "n" fresh dinner rolls from the sixties? You look at your date, wife, husband or friend and say damn these are good but it just doesn't fit the style and "feel" of the place?

Don't get me wrong they taste good but aren't you wanting to be submersed into the cuisine that you are paying good money for?

In Kai we incorporated some Native ingredients into our bread offerings to continue the passion and the interesting ingredients alive. If you're not enhancing your story you're not enhancing the book...

Chef on the Fly...

2009-06-24T07:48:00.012-07:00

Time is precious and is especially precious when you're a Chef. Long hours in the kitchen combined with special projects, meetings and research & development make the days go by very fast.

This is the time when I start thinking about how to unwind and de-tune myself in a more serene environment. Fly fishing is an art that relaxes the mind and cleanses the soul while getting back to nature and being one with the elements. It's a time to think about life and to use introspection as a form of growth to become stronger back in the"population".

A time to go off on an adventure not knowing what will happen and what will transpire. A solitude that speaks a different language to me through the whispers of the old pine trees. I think about menu items as they gather in my mind effortlessly and without any deadlines attached. I am free to escape into a world that most only read about and at the end of the day it will yet again call me back for another adventure, another cleansing of my soul...

Who am I?

2009-06-23T15:19:00.005-07:00

Executive Chef Michael O'Dowd is truly a culinary genius. He has been the driving force of developing the culinary concepts for the Sheraton Wild Horse Pass Resort & Spa including Kai and Ko'Sin as well as overseeing all banquet operations. His breadth of experience includes positions at five-star, five-diamond resorts and his culinary talents have been acknowledged with kudos from both celebrities and culinary notables.

Jackie Onassis frequented The Stanhope for his scones; Travolta, Jagger and Bono sought him out at The Ritz-Carlton, New York ; and Sharon Stone bestowed a kiss of appreciation at the St. James Hotel in West Hollywood. Chefs of America named him to their "Top 2000 Best Chefs in USA" list; The Today Show invited him to be their guest chef and he was also asked to be in the opening of The David Letterman Show. On the restaurant side Chef O'Dowd has lent his expertise to Aureole, Bouley, Gotham Bar & Grill & Le Cirque.

However, none of these impressive accolades top what Chef O'Dowd has been able to accomplish at Kai. He has coined his own unique cuisine "Native American with Global Accents" and WOWs guests from around the world with his one-of-a-kind menu creations combining ancient Native traditions with European Culinary Techniques. Under his direction, Kai was recently named Arizona's newest and only Mobil Five Star and AAA Five Diamond Restaurant which is one out of fourteen restaurants in the USA with this designation. He has an untamed passion for perfection and strives for unique plate presentations emphasizing height, color, texture, freshness and, of course, taste. His background also includes fine wines and spirits as he grew up in the vineyards while his dad was a top Executive for Seagram's.

Chef O'Dowd studied business management at the University of Florida, audited classes at the Culinary Institute of America and Greystone and has worked with Michelin chefs Gunter Seegar, Boris Keller and Pierre Orsi. When he breaks away from the kitchen he pursues other passions such as racing his BMW with Team Racersweb, NASA & SCCA, fly-fishing, collecting swords, golf and spending quality time with his family.

KAI ~ 5/5

2009-06-23T15:06:00.006-07:00

Kai Translates into "seed" in the Pima & Maricopa language and also is where I lay my hat. We are 5 stars, 5 diamonds and are one of 14 other restaurants who have earned this passage in the United States and Canada.

I have been here for 7 years and opened the resort which is located on Indian reservation land and can recall the voices in the distance uttering to themselves how we would never achieve such notoriety and acclaim.

This is all I needed to fuel my passion for cooking and taking risks to start the journey with a team of open minded subjects who let me inject them with love of life, competition, skills, creativity, uniqueness, togetherness and eventually positioning our team with one goal...one vision...one people...

Michelin 3 stars next!

BMW 323

2009-06-23T14:58:00.011-07:00

http://racersweb.com

Nothing like the feel of the wind and the smell of fuel mixed with the aroma of speed. My BMW 323 is not only a fierce competitive car on track but also a spiritual release for me as well.

There's something about throwing it out there and gaining more knowledge in terms of how to handle a race car at "speed" that is somewhat addictive as well as stimulating. The rush is much like being in a "tube" surfing on pure glass. Like all enthusiasts the hard part is booking time to actually get better at their obsession...I mean "hobby".

Nothing like a crazy week at work knowing at the end of the rainbow I'll be safely buckled in my race car going flat out on a race track with the only thing on my mind being?...eh? oh yeah, keeping cars behind me without a spin! Hard to do when everyone else is thinking the same thing and perhaps have lots more hp's than I do.

Somehow during this time is when life as I know it fades to a slow motion fuzzy video in black & white except for the color of my car and myself inside. The feeling of being alive and on the gas is what fuels the excitment of living in the now. I mean, I don't want to sound trippy but it's almost like a "runners high" or in tennis it's called "tree-ing" or in the "zone". I guess the recipe is simple...Speed+Focus+Adrenalin+Excitment= LIVING!

Chef "ism"

2009-06-23T11:40:00.009-07:00

The playground of a Chef is the kitchen and with that comes the understanding that this is where he or she creates their gastro artistry. A place that is safe in the minds of Chefs. A place that is filled with the energy omitted from the culinary maestro orchestrating his musicians on a daily and nightly basis.

Day in and day out the audience expects perfection and will not tolerate mediocrity. The good news is that Chefs already know this therefore the intensity levels are robust to say the least. Have you ever heard the saying, everyone is a chef? Of course it's not true but try telling that to your customers!

Hell, I can't even tell my wife that she isn't ~ *grin*