“I single-handedly invented the phenomenon known today as, “Fusion Cooking.” I came up with it at cooking school one day. I spent the days scrubbing pots, taking out trash and slaughtering and preparing the sheep, rabbits and water-fowl for the classes. Frenchmen don’t truck with American, drop-out, ex-pat, cafeteria line cook fellows like me, they would rather have a woman in the kitchen than an American, much less a Texan. I was the class Flunkenstien, and my ideas were laughed at and my hopes were almost dashed if it were not for one thing – the friendly and upbeat sound the fans of Rock and Jazz music referred to as “Fusion.” I spent many a long night pouring over my cookbooks and listening to jazz-fusion artists like Chick Corea, Tangerine Dream and Pat Metheny .
I was so moved by the music that I decided to add it to the heady brew that would flavor my signature dishes and themed restaurants. I thought that you could wear a jaunty beret and eat a taco and a beer at the same time, I’ve seen it done! I made the mistake of bragging about my plans and sharing my ideas. Being a chef is a cut-throat and fast paced endeavor, so any opportunity or edge over the next guy is what I want. Only the most hale and ergonomic kitchen equipment can stand the savage routine abuse I give out in pursuit of culinary perfection! You got a broom? Can it double as a seasoning brush for the fire on my grill? No? Well then sorry, I can’t use it! That sort of thing. I need tools in this kitchen, not fancy gadgets and gizmos.
So when the boys over at the Texas Brush asked me for a testimonial I said sure, here is a piece of equipment I can use and was proud to get behind, being a dyed-in-the-wool Port Re-Bar native and proud Texan! After all, my new cooking style had raised me to the next level, I could now reveal the view from the heights of flavor and sophistication.
After graduating cooking school I returned to Texas and started cooking like a young instrumentalist, still a rugged individualist I was more Bob Seger than Kenny G and my rock-n-roll roots firmly planted me as a contender. I mixed and concocted, Japanese and Mexican, later, French-Indo China and Russian soups and stews, onion and borscht. The end result was deemed unique and had the staying power stronger than your fondue parties and whine and cheese attempts to change the dull landscape of the American kitchen and backyard grill.
“Mepanese,” and,”Frissian,” not only incorporated native foods it had substance and flavor. East meets West and the showdown produces a baby every gourmand, foodie, and weekend grill captain can add to their cache of standbys and favorites. Even my take on Italian- Southwest-meets-Texas marriage went on without a hitch. The cooking world dubbed it, “Greaze-Ball-Kicker-Hick,” a union of both loud-obnoxious jamoke and rodeo-clown, showcasing my love for both.
I have been a supporter of the Texas Brush and I count it as one of my most important tools in the kitchen and a must-have for any real grillman worth his salt. Any other brush will have your neighbors questioning why you had a bar-be-que with warm beer and no tater salad? Get the right tools for the job, otherwise, we will keep referring to you as, “All Hat, No Cattle.”
- J. Chef Combo, Internationally Known Hand Puppet and Fusion Cooking Pioneer, Lifetime Member , Society of Puppetry-Muppetry Cooks and culinary artists.
“J. Chef Combo’s,” unique restaurant chain stores and food can be found at stores throughout the Southwest including, Dupe’s Food stores, Clownie’s Cut Above and all Texas and Louisiana local “9 Times Out Of 10,’ and “Chestley’s,” food stores.”
My brother-in-law is a good cook. Real good. The guy spent four years in the Navy cooking for 5,000 people a day on an aircraft carrier. He knows his way around a kitchen. So he invites my wife and I over one night, raving about some filet mignon he’d bought. 100 bucks worth of filet. Sounded good. Then in all his infinite stubborness he proceeded to grill it up outside in the dark. He couldn’t see what the hell he was doing, and on top of that had more than a few beer in him. Suffice to say I half expected to find a diamond inside the ball of charcoal he served us. Long story short he needed a grill light.
