The Church of Chai.

Some say that breakfast is the most important way to start the day. While I always eat and enjoy breakfast, I believe two of my friends had starting a day pinned to a T.
Joani and Sundar, a married couple very dear to me, arose every morning to make chai while the sun dawned. In their house, food, friendship and company were held in very high esteem. After the sun was up, friends from around town would arrive at their front door for the amusing environment coupled with fantastic chai to start of their day.
In this household, there were three main staples: morning chai, political rantings, and amazing food. The way I figured, if I showed up to their house not too late, but certainly taking my time, I would appear in time for chai while getting the first of the lunchtime food.
After a while of this tradition, their house became known as the Church of Chai. Whether having a true significant meaning or not, in my head, I always thought of their house as a place of worship for beverage, food and fine company.

Working as a barista at a few local coffee joints for 5+ years, I have been able to make/play with a lot of chai. While chai is perfect served as-is heated in a mug, there are many other creative things one can do with chai. I will extend a few ideas: serve the chai over a little ice, mix the chai with ice cream for a different type of milkshake, serve the chai mixed with a shot of espresso and a dash of cinnamon (yum!), use chai in place of milk in desserts or other beverages, such as a cafe au lait, and finally, a chai popsicle.

P.s. Just a fun fact-- chai in Hebrew means living.

Nepali Chai

2 Cup Water
4 Whole Cloves
1 Stick Cinnamon
4 Cardamom Pods
4 Tbsp Sugar
4 Tbsp (4 Tea bags) Black Tea
2 Cup Organic Whole Milk/Half and Half
(Optional: I like to add some fresh ginger root to my tea...)

1. Mix water, whole cloves, cinnamon stick, and cardamom pods into a sauce pan/tea pot and bring to a boil. Cover and turn heat to low, allowing the mixture to simmer for 5 minutes.
2. Steep the tea powder for 1 minute in the water mixture.
3. Add the milk and heat or another minute, being very careful as to not boil the mixture. When hot, add the sugar.
4. Stir and keep hot or strain and serve immediately.

Yeilds: 4 cups

What's hot, what's not, and what's... perennial?

When it comes to food, my thoughts revolve around what's healthy. So when I am asked to determine what should be followed because of a current trend, I feel like I am showcasing my interests for the next edition of fashion weekly.
The American Culinary Federation sent out a "What's Hot" survey for 2010. While taking this massive survey consisting of everything from appetizers, entrees, food production, I had to think to myself, these questions should not be asked to determine current "fashions" in the culinary industry, but more so a moral question. Nobody should determine if watermelon if outdated, but when and where to use it.
Granted, many chefs rely on the creativity of those around them to keep trudging forward, but to tell someone that fennel foam or vegetable ceviche are outdated does not leave any room for furthering the flow of creativity. Genuine resourcefulness and originality should be the fad of fashion within the culinary arts. Chefs strive to bring forth integrity from the kitchen to the table.
During the great task of sorting through cookbooks and random scraps of paper laden with scribbled recipes, I came upon recipes I had altered for breakfast sandwiches, dips served in bread bowls, veggie rolls, soups, sushi, salads, etc. then stopped mid recipe; are these out of style? Would these recipes that I held so close to heart and mouth be considered old school, a hot topic or a perennial favorite? It was at that moment that I realized it does not matter what people say is outdated - I've never changed my fashion sense due to a shift in the fashion industry, so why change a menu to accommodate any culinary mafioso?
The culinary arts should and have always been just that- an art. Art is created from the soul. A limitless expression to release and glorify one's needs or feelings. There should be no rules on what should be used, except the ones created my nature.
When tomatoes are in season, they should be used, celebrated and then released from their position until their next ripe season. Summer fruit earns a place at the table within it's due time frame, not whenever the need for it arises. Animals should not be exhaustively bred to feed people who will eat 1/2 of their portion because it lacks the richness and principle that meat should contain.
All food is perennial. We eat the food that is harvested by us to survive. All food should be respected, not overlooked due to the misuse and abuse of the product the year before.
That leads me to my conclusion. Here in lies my final what's hot list in the culinary industry:
1. Integrity.
2. Creativity.
3. Seasonal menu (to the very best ability of the chef).
4. Local production (a.k.a. produce, dairy, wine, beer, livestock, etc.)
5. Sustainability.
6. Regard for guests.
7. Open-toed ankle boots... er, wait.. Safety.
8. Positive work environment.
9. Enforcing teamwork and creative sessions between all members of the staff.
10. Perenniality interlaced with change.