Food Rocks

Simon Dickinson

Description

The world of Rock and Roll overflows with more decadence than you can shake a coke vial at: sex, drugs, booze, more sex, music and... food. Yes, food. Before the legends take the stage, they need their high-protein, low-fat, gluten-free, carbo-loaded favorite foods. And they need a lot of it; more food than you'll see at a billionaire's bar mitzvah or a king's coronation. The deli tray at a Kiss concert could feed most of Toronto and it's delicious as hell. Prince needs his tofu. Iggy wants his steaks. Clinton is hanging around the waitress station, picking off the hors d'oeuvres. If they're rock celebrity/stars and they're hungry, they call Simon. Simon Dickinson is a true RockNRoll Chef - brilliant, eccentric, edgy and gifted, Simon hits the road when the rock gods need their ambrosia. Simon bakes and bastes, fricasees and flambes, Simon even concocts his own special protein/energy shakes for the top rockers of all time. He is the man when the masses need the manna. Food Rocks: The Real-Life, Near-Death Tales of a True RockNRoll Chef goes backstage at some of the biggest rock extravaganzas of the past twenty years, providing a sneak peek behind the scenes of the greatest shows on earth. The tales range from the ridiculous to the outrageous and back again, with more than a few road-kills in between. Simon also includes the favorite recipes he has created for the gods of rock, everyone from Muse to Prince, The Rolling Stones, Journey and more. Food Rocks: The Real-Life, Near-Death Tales of a True RockNRoll Chef is a cross-over book, beginning with foodies of all types while bridging over into baby boomer rock fans. Written in a terse, hilarious and ripping style, it's an edgy read with recipes as a bonus. Given its focus on food, rock and roll and celebrities of the first magnitude, Food Rocks will attract readers across a spectrum of celebrity followers to foodies to general interest audiences.

Informations

• Publié par: First Edition Design Publishing
• Date de parution: 01 janvier 2018
• Nombre de lectures: 0
• EAN13: 9781506905303
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

WhenI think of Simon Dickinson, I imagine him standing in his chef’s coat, in frontof a full-length mirror, playing air spatula.
Kevin Chalfant

SimonDickinson 1234 Rock n’ Roll.
Sylvain Sylvain

Onceagain this past summer, I find myself sitting at Simon Dickinson’s Chef’s Table.What a great experience. Thank you, Simon. Don’t stop cooking.
Ross Valory

In1979, I met Simon Dickinson in London. He said he wanted to start a fan clubfor the band, Journey. It was at this time that I named him head of the JourneyUK Fan Club.
Pat Morrow

Iknew when I met Simon that he was, indeed, someone who could help me out in thediet department. Not only did I come away with some very tasty recipes andjuice ideas, but also gained a great friend in the process.
Dave Mason

Simonis the real deal--great food and wonderful conversation.
Les Warner
Simon Dickinson
Food Rocks: The Real Life, Near Death Tales of the Rock ‘n’ RollChef
Copyright ©2017 Simon Dickinson

ISBN 978-1506-905-29-7 PRINT
ISBN 978-1506-905-30-3 EBOOK

LCCN 2017960694

December 2017

Published and Distributed by
First Edition Design Publishing, Inc.
P.O. Box 20217, Sarasota, FL 34276-3217
www.firsteditiondesignpublishing.com



ALL RIGHTS RESERVED. No part of this book publication may bereproduced, stored in a retrieval system, or transmitted in any form or by anymeans ─ electronic, mechanical, photo-copy, recording, or any other ─ except brief quotation in reviews, without the prior permission of the authoror publisher.
To mydaughter, Maddy.

My motherand father who art in heaven.

Westminster Culinary School, London;The Marquee Club; The Ship; Stage Miracles, London; Pat Morrow; Benny Collinsand all the other Escapers, Russ Medley; Jolly; and to all the pirates inChicago venues. Too many good people to mention, but thanks for showing me theropes, Paula Le Duc and Taste Catering Company of San-Francisco; Knebworthstaff; Tim, Eileen; Rebecca; Lauren; Emily; Alice, and William Dickinson forputting up with me. Henry McGroggan and to all the other tour managers I havehad the pleasure of working with over the years; all the crews and venues bothUS and Europe I have had the pleasure of bringing heavenly food smells to. Rossand Mary Valory; Jonathan Cain; Arnel Pineda; Neal Schon; Dave Mason; WinifredWilson; Prince; Lemmy for the humor, and to, literally, hundreds of bands Ihave fed in the past. John Liebrand; Kevin Chalfant; Les Warner; Sylvain Sylvain;Ronnie Trazom; Scott Felgenhauer; Graham Elvis; Phil Angotti and Steve Holley. To Loree Hunt of Hydra Productions, Belgium, who is my copy editor, and Anthony Sanacore. If you made it on my list it’s a given that I’m thankful.
To all the kitchens and staffsaround the world who allowed me into their worlds and to everyone who helpedalong the way, I am deeply grateful.

Love and light,
Simon Dickinson
Note from the author:

My great, great, great grandfather,and then some, was the first Lord Mayor of London, Sir Henry Fitz Alywin, from1189 to 1212.
There is a statue of him at Alywin House,where he stands very proudly with his cape and sword. All I can say is that helooks like he may well have been a bad ass, a “take no prisoners” to get thingsdone type, or at least, that’s the image I conjure up in my mind, so, I’m goingto go with that for now!
My grandfather, Bob Alywin, was a publicityagent for one of the largest circuses in the UK, the Bertram Mills Circus, homeof the original CoCo the Clown. CoCo was the first white-faced clown that allthe Bozos were to follow. So, once in a while, I’d get to hang out with CoCoand other various London West End actors and actresses. My grandmother use tosing in various productions and even made it on to the largest stage in London,appearing at the Royal Drury Lane Theatre. It was right there at Covent Gardenthat my grandparents met-- sounds just like My Fair Lady to me.
So basically, I went from real lifecircus clowns, and all that hoopla, to a different type of “circus” with rockstars, films stars and the odd U.S. President thrown in for good measure. Thesefolks have to be fed on-site and in some of the most bizarre and crazy settingsthat only a culinary nutcase pirate would ever dare attempt to pull off, andyet, I did, with ease, for months on end. Think along the lines of the SASmeets the Delta Force of rock and roll catering.

STRAP YOURSELF IN, AS IT’S ABOUT TOGET REAL.

Enjoy The Real-Life Near-Death Talesof a Rock & Roll Chef.
By Simon Dickinson
Grandad hanging out at thepub with CoCo the Clown
Grandfather Bob on a “normal”day!
Never a dull moment at thecircus – Bertram Mills
Trying to escape, long beforeI did.
The Queen hanging outbackstage – Olympia, London
Table of Contents


Preface . 12
Partial Client List 13
The Birth of a Chef 17
Westminster Culinary School,London, ‘76 to ‘78 . 19
The Adapting Years . 21
The Marquee Days . 24
The Journey Years . 26
Backstage Shenanigans 30
The California Years . 31
Knebworth, Part One . 37
The Grove . 43
Memories of the Purple One . 45
Lollapalooza . 46
2006 / 2007 /2008 . 46
The Rolling Stones . 54
Touring the World With Your OwnKitchen . 59
What Will We Leave Our Children? . 64
Vignettes . 66
Preface

Most aspiring chefs strive to become Michelin-starred chefs. Me, sureI wanted to become a chef, but I also wanted to travel the world while gettingpaid to do so. So, why not do the three things that I cared about the most -cooking, travelling and music?
Working this out at a very early age was probably, at the time, themost responsible thing I could have done. Knowing exactly what type of career pathI wanted to undertake was about the smartest thing a 16-year-old can do.
This helped cut out so much bullshit as some folks spend theirwhole lives searching for what pleases them. Did I cook for stars because deepdown I wanted to become one, or was it because I knew the stars were the onlyones that could afford to have a shit-hot personal chef?
I’ve got a good old dose of gypsy blood running through my veins.Travel was, and still is, an addiction that I had down to a fine science. Thewhole scaled-down minimalist approach to life was just fine by me--living outof one suitcase, one shoulder bag and with a whole bunch of knives. Everythingelse was buried in our flight case kitchen. You name it, we had it, or couldget our hands on it, real quick. There was never a time when any food requestwas too much to pull off. We were always going above and beyond the call ofduty. Dietary requirements are always par for the course, so you had better beready for every eventuality. Imperative to be ready with hangover cures, drinksto wake you up, drinks to put you asleep, and breakfasts, lunches, and dinnersthat were never boring.
Contained in this book, are vignettes and chapters from all overthe world, spanning age 16 to the present day. Enjoy.
Partial Client List


Alice Waters
Baker and McKenzie
Bank of America Securities
Banana Republic
Bank Nationale de Paris
Bechtel, Golden Gate Bank
BMW of San Francisco
Bristol-Myers Squibb Company
Bulgari
Cartier
Charles Schwab and Company
Chemoil Corporation
Com 21
Condo Naste
Credit Suisse First Boston
David Rockefeller
Delta Dental Plan of California
Deutsche Bank
Dom Perignon
DreamWorks SKG
Fannie Mae
Farallon Capital Management
Fenwick and West, LLP.
Forbes
Gary Danko
Genentech Inc
General Magic Inc
Gensler Associates
Giorgio Armani
Glaxo Smith Klein
Goldman Sachs Cisco Systems
Gucci
Gumps
HBO
Hewlett-Packard Company
Hoover institution
Jack, A Bug’s Life
Ketchum
Kleiner Perkins Cau and Byers
KPMG, LLP.
KQED Public Broadcasting
Lehman Brothers
Lucasfilm and Lucas Arts
Macromedia
Macy’s
Maritz Travel Company
Merck and Company
Microsoft
Millennium Partners
Morgan Stanley
Morrison and Forrester LLP
Movie Premieres
Napoléon Re-release
New Yorker Magazine
N. Coppola Estate Winery
Nordstrom
Old Navy
Paul Bertolli
PeopleSoft
Pottery Barn
President Bill Clinton
Prince Philip
RAR Motors Incorporated
S. F. Chamber of Commerce
San Francisco Four Seasons
S. F. Museum of Modern art
San Francisco Symphony
San Jose Tech Museum
Society of Americas Dinner
Stanford University
TAOS Mountain
The Fortune 500
The Gap
The Godfather 25th Anniversary
The Rainmaker Press Release
The Rock on Alcatraz Island
The Wall Street Journal
Tiffany and Company
Transamerica Operation
University of California
VP Al Gore
Warner Bros Wired Magazine
William Sonoma

EVENTS

San Francisco Ballet, 10 consecutiveopening nights
Galas S. F. Symphony for consecutiveBlack-and-White Ball Patrons’ Dinners
American Bar Association
American Gastro Logical Association
American Society of Anesthesiologists
American Academy of Ophthalmology

TOURS SHOWS AND EVENTS


Billy Idol
Prince
Earth, Wind and Fire
Black Sabbath
Tina Turner
Janet Jackson
Billy Joel
Van Morrison
The Rolling Stones
Journey
Gloria Estefan
Metallica
Genesis
Cliff Richard
The Who
Tears for Fears
Status Quo
Robert Plant
Elton John
Dire Straits
Eric Clapton
Paul McCartney
Pink Floyd
The Gov’t Mule
The Clash
Adam Ant
The Elvis Brothers
Ronnie James Dio
Pearl Jam
Skid Row
REM
Peter Tosh
The Pretenders
The Romantics
The Killers
Bob Dylan
The Decemberists
Ziggy Marley
Arcade Fire
Crowded House
Joss Stone
Spoon
Bloc Party
Regina Spector
Kaiser Chiefs
Muse
Arctic Monkeys
Wilco
My Morning Jacket
Iggy Pop / Iggy & The Stooges,
Queens of the Stone Age
Rev Horton Heat
Asleep at the Wheel
9 Inch Nails
Kanye West
Wolfmother
Lucinda Williams
Charlie Musselwhite
Robert Earl Keen
Keane
The National
Jack White
Amy Winehouse
Rage Against the Machine
Goldfrapp
Radiohead
Gnarls