You can reach Chef Brice O’Neill  by e mail  info@newworldcoffee.ca

Well after some consideration (and constant nagging from friends) I’ve decided to give this whole blog thing another run.

My First Day At School.

It was 2003 and I was about to start trade school. Although I’d been in the restaurant industry for six years, the dye was finally caste after seeing a real Red Seal up close and personal. Yep, I wanted one of those. And so the epic journey began; small town cook heads for the big city. Being from a small town and not too city savvy, my Uncle decided to show me how to get to the school. When the bus arrived, I put my money in the box thing at the front and proceeded to almost fall on my face as the bus lurched foreword. Note to self… “Find a seat real quick”. I remember looking around trying to memorize the route in case…well in case I had to remember the route. By the time we get to the sky train station, Uncle now tells me I can use my bus ticket to get on the sky train. After looking around in vane for a ticket person so I can get on the train (I’m from Williams Lake remember) I realize they don’t exist, cause my Uncle tells me so. Hmmm, interesting. So, continuing to pay attention to where we are going and to Uncle’s instructions, we arrive at our stop, leave the train, walk up the hill to the school and then walk back to the station for the return journey. Uncle didn’t miss a thing. He even showed me where to stand while I waited. That night I laid in bed for hours, eyes wide-open thinking “I have got to get some sleep!” Nervous was an understatement.

The next morning, as per Uncles directives, I make my way to the bus stop just in time…one,… get on, two, three, four….put money in box, grab ticket, sit down (quickly). As the bus pulls away from the stop, I start to breathe again, “Relax dude, you can do this.” As we come to the first intersection and turn left, I think, “He went right last time? Oh well I guess today they have different stops. It’s cool. You still have lots of time.” So I sit back watching the scenery of Vancouver whip by my window and it slowly occurs to me that we are going in the wrong direction. And now I start to worry. I decide to ask the driver where he’s going. The bus stops, I stand up, the door closes and the bus takes off again. I sit down, rather than fall on my face. “Crap, gatta be faster next time dude.” At the next stop I see a crowd of people so I figure this is my chance. We drive right by them, not even slowing down. Great! Finally at the next stop I get my chance. I get up and ask the driver, “Are we going to Joyce Station?” he looks at me with the “What planet are you from?” look in his eyes and says “um…you’re on the wrong bus.” My heart speeds up and I literally stop breathing,. “Get off here and then jump on the 64 it will take you to Granville Station “ Yea” , I say, “But I need Joyce?” He gave me a kind smile and says, “It’s the same line.”
“Thanx.” I mutter, still not breathing.

So there I was, alone in a VERY strange neighbourhood in downtown Vancouver. I grab all my strength and try to convince myself, “I will make it to school on time”. Despite my bus misadventure, I actually arrive at the school with five minutes to report to class. And wouldn’t you just know it; I proceed to get VERY lost in the school. Now, half an hour late, in an absolutely dangerous mood, I find my classroom, walk in, and if my day wasn’t bad enough, I let the loudest fart in the world go, the proverbially needle skipping across the record. The entire class turns their head to look at me while the chef, eyeballing me from the front of the class says “Yes?” I reply calmly, eyes locked on his. “I’m Brice. I’m in this class.” “Why are you late?” his voice lowers an octave. “I got lost.” I reply mater-of-factly. The entire class all kinda snicker, so I make a point of looking at each of them in the eyes as I stood there “Ya. I got lost.” No more snickering, “Sit down.” says the Chef. And so began the first day of trade school.

More on this story next time.

“ Twenty years from now you will be more disappointed by the things you don’t do than the things you do.”
-Mark Twain-

You can contact Chef Brice O’Neill at info@newworldcoffee.ca

I was training a new person in my kitchen today because the helper/dishwasher/all-around great person Deborah is off for a week to go to a wedding (and a welcome break from me I’m sure). I sometimes wonder, how many people I’ve seen come and go in this business. I counted at least a dozen in the first restaurant I worked in way back in the early 90’s and those were just the ones I remember. I thought to myself, “Dude your head will explode trying to remember all the people in all the restaurants that I’ve worked with for one day and then never saw them again”. I worked in one place that had such a high turnover, after a month or so I simply stopped trying to learn people’s names until they had been there for at least 2 weeks. Seriously, I’d walk by them and they would say “Hi Brice.” I’d give them, my patented half smile and go on about my business thinking “’more meat for the grinder”. That place went through people like I’d go through fly paper in a garbage dump.

It’s the nature of the industry. For the most part, it attracts young people, who are just trying to make a few bucks and then they move on with their lives. On the other side of the coin, every restaurant I’ve worked in has people who have been grinding out a living since I was in diapers. People who get up every day and motivate themselves to go back to the battle and someday, I will be proud to say that I’m one of them.

“The only source of knowledge is experience.”  Albert Einstein.

You can contact Chef Brice by e mail  at info@newworldcoffee.ca

Coffee shop. When I used to think of a coffee shop I’d think…..hmmmmm coffee? pastry? cake? ummmm……musac, hippies and a couch by a fireplace. And I think I’m not alone in this.  Well the rules have changed. We have great coffee, actually the best coffee, from around the world which I get to drink every day for free; mwaaa haaa haa.  High quality cheesecake, pie and other goodies like pecan tarts that I make every day.  Soup…good soup, sometimes some of the weirdest soups I have ever attempted (sweet potato, carrot and butternut squash soup, huh?…what is that about?) But I always get great reviews on my soups. I’ve also made, with great success both in quality of product and profitability, things like pulled pork sandwiches, chicken cacciatore and lasagne.

So if you like great coffee and tea, great service by an awesome staff, homemade soups, pastries and crazy vegan things like Asian Sprouted Bean Salad (where we actually sprout the beans in our kitchen) and once in a while a top quality Italian inspired dish such as Chicken Cannelloni or Fettuccini Alfredo, I urge you to come to New World and say “What did the fat guy in the white jacket make today?” You might be pleasantly surprised.

“Only those who are willing to go too far are able to find out how far you can go.”   T.S. Eliot

You can contact Chef Brice O’Neill  at  info@newworldcoffee.ca

Hi guys. Yea,yea I know….it’s been awhile, hey, I’ve been busy (lol). Well first things first. CONGRATULATIONS to New World Coffee and Tea House for winning the 2010 Chamber of Commerce Business Excellence Award in Food Services. I don’t like to toot my own horn (or any horn really…but that is a different blog) but TOOOOOOT!
The owners, Sue Lachance-Watson and Steve Watson (who by the way can set ants on fire with a magnifying glass at night) have worked very hard to build a fantastic shop, basically from scratch, having to gut an existing building and then re-build it from the inside out. I watched the progress of the build from a distance, stopping by every couple weeks and wow! it’s hard to believe the amount of work they did in eight months.  But then, after that epic feat, they opened a coffee shop.

I had never worked in a coffee shop before and didn’t know the first thing about them. I had only made pie dough once before in my life all the way back in 2003 and like I said in the “Hippie Quiche” entry, I make a ton of dough now. It sure has been an interesting ride. Sue and Steve are incredible bosses, basically giving me carte blanche in the kitchen. It’s a weird feeling. Imagine going to your job everyday and being told “Do what ever you want and oh yea, here is some money for doing it.” I’m sure there are other people that know that feeling but it was/is new to me.

Although we have had a few employee changes, as I’m sure most food service places do, I can honestly say I’ve liked everyone who has/does work here. How many people can say that? Very, very few I bet. Sue works in the shop to and in my opinion, works harder than anyone. She truly leads by example and it is humbling watching the best boss you ever had and likely to ever have scrubbing your dirty dishes. And then you realize this guy (co-owner Steve) who usually charges $80 an hour to build/fix stuff that I don’t even pretend to understand, stuff that could kill you, quickly, is also taking his turn in the dish pit.

Thank you to all the customers who come to New World… and please come again. Our great staff will always welcome you and I hope you enjoy your experience.

-”Only the man swimming against the stream knows the strength of it.”- Woodrow Wilson

You can contact Chef Brice at info@newworldcoffee.ca
Well another Christmas has come and gone and with it the obligatory turkey dinners. Sometimes, when I eat at people’s homes they will ask me “How is it Chef?” When I was younger and not quite as tactful as I am now, I’d blurt out something like “Well, the turkey is so dry it’s like eating paper, the potatoes are lumpy and under seasoned….” Right about then I’d look at the person so I could watch their expression change. “The brussel sprouts are so mushy they literally melt in my mouth and that is not a good thing for vegetables to do…” Then, as you might guess, the dinner table would get very quiet. After a few run-ins like this, it dawned on me that they were asking me ‘Brice’ not me ‘Chef’. Since then, when asked “How is it Chef?” I respond “Are you asking me, or me as a Chef? Because if you are asking me, I will say it is good, thank you for inviting me and giving me free food. If you want to ask me as a chef, I will tear it apart and tell you what I think is wrong with it.” That is what Chefs are trained to do. And now, as I have gained even more years and wisdom I just skip the whole “Who are you asking” part and just say “The only thing I like more than food is free food. Thank you very much it was good.”

You can contact Chef Brice by e mail  at info@newworldcoffee.ca

Over the years I’ve been in some really weird and in some cases, some very tuff situations. I believe these situations have made me a stronger person and I like to think I have thick skin. It’s not easy to insult me and
being a Chef has taught me to take criticism well. Chefs are not trying to insult you when they tell you what is wrong with your food (unless they spit it out and/or toss the plate in the trash).What they/we are trying to do, is make the food better and ultimately make you a better cook.

Well, this morning I was glad that I’ve been hardened.
I came to work this morning and to my shock and horror I noticed that some one (Sue) had put large replica monarch butterflies and a sign that says “what a wonderful world” on my fridge. I took a second, caught my breath and went on with my morning routine tying hard to be oblivious to the decorative cheer that has abruptly shattered my morning. The only thing I could think is, “Sue has been very generous to you dude …..be nice.”
A couple hours later Sue said “I put butterflies on your fridge and you didn’t even react to it.” My immediate thought was ‘Real nice, Xmas bonus Dude!’ I looked at her without flinching and said, “I’ve been playing this game a long, long time.”

At the end of my shift I wrote out my prep list
1.cook /slice chicken
2. bacon
3. house dressing
4.10,000 f&%@#n pecan tarts for slave driver Sue
then on the corner of the paper I wrote in smaller but noticeable letters “Resume” then put a star beside it and placed the list in a place I’m sure she would see.

Editors Note:  (actually boss’s note) Getting a rise out of Brice is like trying to startle a tree sloth. It just doesn’t work. I keep coming up with things to get a reaction and nothing.  A big zero. He just looks at me, doesn’t say a word, smirks and goes back to what he was doing.  Very frustrating for someone like me who loves to get reactions.   So when I read this blog, I thought, Yes….finally. I actually got his attention (although at the time he certainly didn’t show it.) I’ve often wondered, does he not react because I’m his boss, or is he really bullet proof?  But now I know the real truth, I win this round….. unless of course he actually finishes the resume? Uh oh! I wonder if I should take down the butterflies…nah…they suit his shiny disposition!  LOL

Chef Brice O’Neill can be contacted at info@newworldcoffee.ca

Well, no one has entered the pecan tart contest. No one. Not a single entry.
Well good, now I don’t have to give anything away.

I like leftovers. There I said it. I like to look in a fridge/pantry and see what kind of weird bits of food are in there and see if I can make something edible out of it. Some of the best fun and ironically some of the hardest work I’ve done was a TV show that a friend of mine and I did called “What’s In The Fridge”. (Some of you I’m sure remember it. ) We would find victims…I mean people, to let us in their home with a TV camera and drag stuff out of their fridge and pantry and make 3 courses; appy, entree and dessert.
Little known fact: It would take us a total of 9-12 hours to make a 4-8 min. show. That’s right 9-12 HOURS FOR NO MORE THAN 8 MIN. OF  TV.
We did 14 episodes, 12 of them actually made it to air. I’d love to write more about the show but I’m hungry and dinner is ready (burritos!).

PS: If anyone reading this blog has any comments please email me at the address above and let me know if you like it, hate it, wish I would shut up, death threats what ever strikes your fancy.

Chef Brice O’Neill can be contacted at info@newworldcoffee.ca.

The other day Sue brought a customer up to the kitchen to meet me. I had my head down making pie dough listening to some very offensive Gangsta Rap from the late 80s “And this is our chef….Brice.” Sue said. I looked up to see a very respectable looking lady with Sue who I had previously watched enjoying the borscht I had made that morning. I instantly reached for the volume knob on my speaker, that at this point in the song was spitting a steady stream of very inappropriate words (gasp). We exchanged pleasantries and a quick smile. Sue says “This lady liked your borscht and wanted to talk to you.” (Or something to that effect). Ooooo kkkkkkk…….. “I liked your borscht. It had carrots, onions…” she stared while I nodded my head in agreement “beets, cabbage,…potato?” I said “Ya..and dill…salt pepper and paprika.” She started smacking her lips very subtly (remembering the flavour I’m assuming cuz I do the same thing.)”There was…..something sweet..kinda sweet.” Colour me impressed, “Red wine!” I blurted out, then thought to myself “Shoot, I told her my secret.’ I saw her realize that it was the wine she missed and she kind of looked at me….ahhhh!.

Well in honour of the pallet of that lady I’m offering a challenge to the people of Williams Lake. The first five people to email me with the ENTIRE list of ingredients in the pecan tarts I make (only available at New World Coffee and Tea House in Williams Lake, for the amazing price of 1.59)* will win a prize. Not a big prize, or even an expensive prize ,but something ……..Ill think of something. So come in, buy a tart, eat it and try to figure it out.

*shameless plug.

Chef Brice O’Neill can be contacted at info@newworldcoffee.ca

So I asked Sue if Courtney and I could bring the kids down to the shop on Sunday to do some Xmas baking. (I know what you’re thinking and I’ve had my head examined many times and apart from the metal plate every thing is fine). She said with out hesitation “Sure no problem.” So that night I told the kids that in the morning we would be going down to Dad’s work and doing some baking. Kendra shouted excitedly, “At New World? ” Meanwhile jumping around. “Yes” I said, “and I want you to be good!” Jessilyn, my three year old just kind of looked at me and began to ram the ribbon on her teddy bear up her nose. At this point, I started to think this wasn’t a very good idea, but I always do what I say I’m going to do. So that night while I lay in bed, I ran the scenario through my head. I would dress the kids up in aprons and jackets and some chef’s hats that I’ve accumulated over the years. We would have a wonderful time making rice crispy treats and pecan tarts for our friends and family.

We arrived around noon. Sue was in her office catching up on paper work I guess (even a day off is a work day to her) and greeted us very warmly. “Hello O’Neills!” un-aware presumably of the melee about to befall her coffee shop kitchen. Kendra shouted excitedly “Hi Stu!” (not sure why but the kids call her Stu even though repeatedly corrected) “We’re gonna make some cookies!” and Jessilyn was already trying to push by me to rush into Sue’s office to say hi and see what she was up to. I could feel the excitement coming off the kids as we entered the kitchen “Listen” I said “It is very dangerous in here we need to calm down.” I’m sure asking them a math question would have sounded exactly the same to them. “OK GUYS WE NEED TO CALM DOWN.” I said in a more urgent tone.

I started up the ovens, the overhead fan and the A.C. the same thing I do every morning… looked in my fridge to see what needed to get prepped for the days service then realized I was there on my day off ….with my family…to do xmas baking. OK…I put a jacket scarf and apron on Kendra took a step back and looked at her. We have dressed up like chefs before and pretended we were in a restaurant, but we’ve never actually been IN a restaurant. Remember the commercial from the 70’s the Indian with the one tear on his cheek?….Ya. The jackets are way to big for Jessilyn, so I just tied an apron around and around and around …and put on a tiny pink chef hat. Then I put on my uniform and thought… dude this is nuts! I then gave Courtney a red chef hat and told her to put it on. One big happy family of “chefs”.

I grabbed a pie dough I had made the day before, then grabbed a pinch of flour and threw it around the counter so we could roll the dough out on it. “Dad can I make a mess?” Jessilyn said looking right at the flour in my hand. “Sure Jess, just get some in your hand and sprinkle it around like this. “With a deftness that has taken me some time to achieve, her tiny three year old hand threw the flour across the counter. Kendra then spread the flour about. I placed the dough down on the floured counter and we each took turns pushing it down and rolling it out. We traced around a bowl to make circles and fit them into the muffin tins.

While the tart shells were resting in the fridge we moved on to project #2 Rice Crispy Treats (we used Apple Jacks cuz I LOVE apple jack cereal). Kendra counted out thirty marshmallows and put them in a pot with some butter while Courtney and Jessilyn gathered ingredients for project #3. Sugar Cookies.
After much stirring and melting and more stirring the Apple Jack treats are ready. We then made sugar cookie balls and put them in to bake. Kendra and Jessilyn took turns removing the cookies from the pan onto the cooling rack. We then filled the pecan tarts and popped them in the oven.

I could sense the kids were quickly loosing interest in the projects and would keep trying to sneak out to talk to Sue and see if what she was doing was more fun. She was very nice to the kids and even let Jessilyn “help” portion some trail mix that she makes for sale at the shop.

A few hours later we had a small pan of cereal treats, a dozen pecan tarts , 2 dozen sugar cookies, some chocolate chip cookies, and some sore legs (mine).
Sue had made some colouring pages for the kids while I started the clean up with Courtney. Then I heard loud music coming from down stairs, I looked down and there Sue and the kids were dancing.

We didn’t really get a lot of cooking done but the kids had a great time. We got some xmas stuff done…I got to cook with Courtney and the kids…and Sue got to spend time dancing with a 3 year old and a 6 year old instead of boring paper work.

AND I learned a new angle on an old adage ’sometimes you have to slow down and smell the flowers’ or in our case pecan tarts.

I’ve been cooking in restaurants for a while now. Ok… more than a while and my kids have been in every kitchen I’ve worked in save one. I’ve even let them “help” a few times. One day Courtney brought the kids for lunch up at my old job. It was slow so I went out to talk to them. I asked my 6 year old daughter what she wants to do when she gets older and she replied “I wanna be like you Daddy, I wanna be a cooker”. (Insert awwww moment). I looked her in the eyes and said “No baby, don’t be a cook, be a scientist or a professional cage fighter, not a cook.”  Then it slowly dawned on me….what does she think I do all day at work? “Kendra, what does daddy do at work?” She looked at her hands paused then looked up at me and said “Oh you know…just go in the back and ring the bell real loud so that the lady goes and gets my food.” It took me a second to catch my breath. “Baby I COOK your food.”
She looked over at Courtney, who at this point was on the floor rolling around laughing at me, (slight exaggeration), and said to Courtney while quickly moving her hands about, I guess imitating cooking, “Ya…you cook up stuff, then ring the bell real loud. Dad, can I ring the bell?”
With my hand slapped to my forehead I said in a very defeated tone “Ya…sure; come on lets go ring the bell”