Monday, April 24, 2017

Life on the Edge


Stuart Edge.

About a year ago I made a video with a magician named Stuart Edge, now you might ask exactly why a magician and a kid chef teamed up to make a video together and it's simple food is Magic. The video that we made was an instant Fathers day steak dinner, I did the "Steak Dinner" part and Stuart covered the "Instant" part we both thought the other had the harder part. Ultimately the video was a huge hit and was incredibly fun to produce.



 Now, let's come back from the past and into the now, Stuart and I have stayed good friends since and when he got an idea for another video he called me up. The next video, I am not going to give very many spoilers away, but, it is going to take place at a homeless shelter. It will Air on Random Acts soon. 
While I was out in Utah, we plotted and planned about how to have some more fun because we were both kinda bored. I also went skiing for the first time, it was a lot of fun. I found out my ice skating skills translate just fine to skiing. Maybe I have a future as ski instructor chef. 

So from past, to present, to the future, we decided we really like making videos together and we are thinking of making a new series of videos along the lines of "Will it Cook". This should include elevating some of your favorite fast foods to chef quality meals. What do you think?? Will it cook?  Give my Youtube a subscribe and you'll be the first to see these new videos!

Love the beef
Logan







Also be sure to check out Stuart Edge's  Youtube channel and the fathers day video.



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Wednesday, April 12, 2017

A KATI ROLL


India The final stop on my tour of India was Kolkata, like everywhere in India this city was just as historic and colorful.
For me this is when being in India really set in, seeing the world you see in movies and books was more than incredible. Everything you think you know about India comes from Kolkata, the British architecture, infinite markets, the Ganges river, the really old indestructible cars, narrow alley ways filled with street food vendors, and so much more, well, so much more is such an understatement. We will get back to sight seeing later.The Olympiad is turning up the heat. Kolkata was the last leg of the journey and after one last semifinal round the top ten were announced. If you have ever competed then you know the stress and tension right before they announce the finalists, a reliving moment for some and an anguishing one for most.

 The final challenge was to make 16 tapas and 4 main courses in 90 minutes.
One of the interesting things about judging an international culinary competition is the allowed ingredients, where they came from and how they balance the familiarity that different countries would have with them.

 When judging flavor the only thing that counts is whats on the plate not what happened to get the food on the plate, but with technical judging you can get an idea of how tasty a dish could be from the technique.  
Back the sight seeing there was one more thing I had to do before the closing ceremony and the 30 hour plane ride home, I had to stop at the spice market and a long list of spices one third of which I can't pronounce. I got so many spices it seemed I got a spice shop and some more lasting souvenirs. Mama bought and wore a beautiful saree. 
But, ultimately the best souvenir was the memories and plus when I read the history book and it comes to India I have experienced some of what the book talks about.
It's kind of sad to wrap up such an incredible journey and not relive it while writing the blogs and looking through the photos, and its also hard to move on from being a rock star with touring, preforming, fans, airports, and a surreal experience for just a kid from Tennessee.

Thank you, Dr & Mam Bose, Mr. Hoon, Mam Sudyshna, Mr Sweet Naveen, My girl Mansi, Chef Bhurat, Priyam and the IIHM students, and Young Chefs! 


Trick shot
Love the cabbage, Leaf
Logan
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Ps.  I forgot one more detail I was on a billboard in Delhi which is extremely fun and another thing crossed off the bucket list. 

Monday, April 3, 2017

Hallo Willkommen auf meinem Blog



Behind the Scenes- The making of a segment...


A while back and I mean a while, i got this email saying hey would you want to do an episode of Galileo Tv.  I said yes, of course, sounds fun!

After about 400 emails well really 500- the shoot was set and my Mom had planned out all the aspects of the segments to shoot here in Memphis. It might seem easy but with everything there are phone calls and asking and email and more emails...

When the Crew arrived they brought me some goodies from Germany and then seriously we got down to work.
They are the top of the game and true professionals. As always it was loads of fun but some serious work and retakes. Understanding how much thought and planning goes into a segment can really blow your mind.
I shared my City with them and sent them to Graceland with Mom, gave them the best BBQ in Memphis at Central and we filmed.

For the first time I created a new spice blend live. It came out perfect to my vision and it was just so much fun to share the creative process with the Crew. For me the evolution of a spice blend has always been done while the cameras were not rolling so to be able to share how I make one was awesome.

I always get nervous for about 10 minutes after I film and worry about the EDIT. I had nothing to worry about, when you work with pros it makes every aspect of a video go from good to the best.

This piece is first class, perfect and I loved it even if I can't speak German!

Here is a big shout out of Thanks to the Galileo Team for making me look great!


Thanks for joining my journey
Love the Cabbage Leaf

Logan

P.S- here is the link so you can watch the segment.
"Youngest Chef In The World" by Galileo
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Wednesday, March 22, 2017

Whiskey, Soda, Lollipop, IIHM on the TOP!


The opening of the Young chef Olympiad was so much fun. There were some speeches and some flags and some dancing... lots of dancing. The girls were all dressed in the most colorful costumes and the music was vibrant and exotic. I mean you don't see this stuff on Dance Mom's.

I gave a speech too- I had one carefully memorized but in true Logan style I went rogue and made it all up!
The Young Chefs are the best of the best of the best of the best of the best of the best....

Even though it was unexpected and almost all of the planners had a come apart it still worked out great.
Now enough celebration it was time for the competition to commence. 

I know people think I can't or shouldn't judge but I am super serious about it. I have a fresh perspective and I know how I would cook something and defiantly how it should taste. I look for confidence, body language, nerves, and more, not going to give out all my secrets.

I lot of people think that since i am still a kid they can sway me with friendship or bribes but ultimately what matters the most is whats on the plate, if you want to be the best of the best you have to impress the best of us watching. I was honored!

Then we hopped on a Spice Jet plane named Parsley and took off for Bangalore, the Garden City.

The IIHM group there really out did themselves to welcome us! Flowers Drummers, sunshine and Koti rolls. I loved it! My friends there even found me a most adorable suvi a Tuk Tuk toy! How nice is that?!


Sadly, I was there just one night and back to Spice jet to head to Kolkata.

Love the cabbage,
logan
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Wednesday, March 15, 2017

India...The Land of Orange

India Continued

When you go to India it is easy to forget great moments like having lunch on a rooftop overlooking the Taj Mahal. I am not sure why?! Maybe because it is so VIBRANT... or SPICY...or INDIA 

Eating on that roof  was just as incredible as it sounds. The meal was also quite delicious. The lunch was themed like the Munghals liked to eat, with a lot of different bowls of curries and other tasty treats. My favorite curry was the Agra special lamb curry close second was the pannier cheese tomato curry it was kind of a mix between a curry and something I don't know, but it was really, really good. 

The lamb curry was layered with flavors and the dish showcased the regional nature of Indian cooking, with the pannier curry it was just the immense lusciousness of the cheese and how the tomato-ish sauce complemented the entire meal. Here is the list of all the little dishes, Agra lamb curry, chicken curry, pannier curry, dhal, some really good cauliflower. 
Now, on to the inside the dishes they were the cake ball dessert, a dipping sauce which was creamy and slightly sour, some tandoori chicken, fish, and lamb. You know there is a lot of food if there is a list within a list.
Also there were three types of naan bread the original a chickpea version and a spinach one. Over all the meal was a perfect way to start an adventure since there was a little bit of everything. 


This is when you discover that India is a land of diverse food and OMG SWEETS. In the USA we only get some little balls, the dry milk cake, and rice pudding- but in INDIA sweets rule the land.

In Agra the local sweet is a white pumpkin. They cook and crystallize it an amazing way that it is 1/2 dried fruit and 1/2 fried fruit I think I really dont know. I loved the small triangles stuffed with beetle nut and rose but we brought home just the plain sugared pumpkin.


Enjoy these photos and check back - I still have to share Bangalore and Kolkata!

Love the Adventure
Logan




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Wednesday, March 8, 2017

My Vines - #PlayWithYourFood

These are small videos I made that are no more than 6.5 seconds, that are posted on Vine. Hope you like them. I better publish before Vine Vanishes.

I have not made one in a long time but I just loved the idea.

Here's my Vine:   https://vine.co/Logan.Jr.Chef














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Saturday, March 4, 2017

My Incredible Indian Journey


If you have been following me for a long thyme pun intended,
then you might know that i have been working on filling out my bucket list. 
I have just crossed off one of the seven wonders of the world the Taj Mahal. But now to see the Taj you must first go to India. So like all of my adventures there is a story of how I got to India, and then to Agra, and then to the Taj Mahal.

It all starts with The Young Chef Olympiad, now before you ask if I took home the gold medal I was a judge not a competitor. You have to be a 3rd year college student to compete. I talked to the founder of the Olympiad Dr Bose
 and worked out all the details after that and some immunizations I boarded the 17 hour flight to India. The Olympiad included a tour of 4 cities Delhi, Bangalore, Puna, and Kolkata. I came a couple of days early to go and see the Taj Mahal. The Olympiad consisted of 38 countries competing for $10,000 US Dollars. There were several different types of challenges some were to follow a recipe and others were a mystery box, the top 10 countries competed in the final heat. Singapore won the competition.

Judging the YCO was fun but seeing India was a lot more fun. I started in Delhi and then went to Agra this is when being in India really set in. The drive to Agra was a bit of a road trip I had some spicy red onion flavored chips because whats a road trip without snacks. Also there was a man riding an elephant and some monkeys and a lot more. When it comes to describing the Taj the photos are really well known but one of the things the photos don't quite show is the immence inlay. The entire building is covered with inlay and the optical trick used like the Arabic actually gets larger as it goes up so that it looks the same size from a distance and some others. 
This is just the first post of India because there is so much to mention and remebering every little detail that took the trip from just a trip to a journey.
Also I took the photos.


Love The Cabbage
Logan


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