Last week I parted with Da Vinci restaurant in Beverly Hills. Why? I’ll get to that, but first I want to tell you what I was making there during the last few days, even hours…

Jason Fullilove, the executive chef and my mentor, makes one of the best breads I’ve had in my life. First and foremost, his creations remind me of home. Home as in Poland. I don’t know if it’s the water or the quality of grain (must be either one as those are the main components of any bread) in European breads that make them so voluptuous and fragrant. Each loaf slides out of the oven dressed in that brilliant crust all around while it’s slightly chewy yet airy, and perfectly delectable on the inside.

Don’t even think for a second that I am comparing those bakers’ diamonds to the stuff you normally find in your grocery store in America. Those pre-sliced, cotton-like, packed with artificial ingredients and god-knows-what-other-crap “breads” frankly don’t even deserve to be called that. Ask Michael Pollan.

If you ever tasted a homemade bread, especially the French style bread, you get my blues. You hear my music. You understand also why so desperately I wanted to master the skill of making that perfect loaf. Chef Fullilove granted me the space for the exercise. He also crumbled some of his secrets before me. The last few days that I worked at Da Vinci I was making breads. Lots of them. Breads with dates. Dill rolls. Whole-wheat loaves. The most luscious, aromatic, fluffy and almost creamy Focaccia bread with Olives.

These dorky photos, taken with Jason’s iphone, don’t even come close to the true beauty resting on those sheet-pans. Nonetheless, have a glimpse…

Oh, my dear Zeus and the rest of the Olympian gods that must have looked after me from the top of their holy mountain. Between the two languages that I use fluently on a regular basis there are not enough words to express the hedonistic moment of ecstasy that electrified my entire body upon the first taste of that Focaccia. My whole life flashed in front of my eyes in a form of movie clips as well as cartoonish clip-arts, and I saw a light in the end of a tunnel…

AM I IN HEAVEN NOW?

But I was still alive. Though I could not comprehend that I was given a chance to taste such delicacies on this Earth still.

Ok, I am not quite trying to toot my own horn here. This bread was made with a close supervision of the chef and his sous-chef Nichole. Herself, she can whip those babies out in the middle of the night, blind-folded and with a glass of Dirty Martini in one hand, if she chose to. However, it was me who lost her virginity that day, and the Angels Choirs sang to announce my becoming… of a bread maker.

My appetite only grew from here. The following day I arrived at the restaurant and from the door I screamed to the chef:

CAN I MAKE BREAD TODAY????

Thanks to my untamed enthusiasm, I was entrusted with making butter rolls. And a few hours later yet another success! I was on the roll, and hell yes, pun intended!

I know you’re on the edge of getting grossed out by all the sugar-coated descriptions of my personal glory, but wait till you see what I did with those puffy buns of buttery euphoria… I turned it into authentic, very realistic, explosive, steamy and moaning FOOD PORN…

Just imagine the taste of this home-roasted and juicy turkey along with voluptuous avocado, sun-ripened tomato and lots of sweet roasted garlic squeezed in between two legs of that tanned and muscular Butter Roll…

I’ll leave you with that image for a moment.

I know what you’re thinking. It’s also my definition of Lunch With A Happy Ending!

Aaaand back to reality. A few days ago an article on LA Eater made chef Fullilove’s departure from Da Vinci public. Allow me to add my three pennies to the story.

What led to chef’s exit were months of his struggle with the circumstances of this troubled Beverly Hills eatery. The owners’ dearth of experience in running a high-end restaurant became obvious to most parties involved early on. Additionally, the lack of true management only expedited the venue’s fall despite the executive chef’s tireless efforts to promote Da Vinci and attract real enthusiasts of culinary artistry with his extraordinary creations.

I think it says volumes that three other staff members walked away along with their chef, myself included.

Without looking any deeper into the ugly eyes of the monster, know that I deeply cherish the days I spent at the chef Fullilove’s side in that kitchen for I have witnessed and tasted the fruit of his labor. I was lucky enough to observe him at work, and to be so generously offered his secrets and his knowledge in general. Yes, I have learnt a ton. I have enriched my culinary vocabulary and expanded my kitchen horizons. I was taught cooking techniques I only had heard about before. I was given a place to experiment and exercise my passion.

It has nothing to do with respect, but for all the above I am grateful even to the (still) owners for making the space available to me as well.

Chef Jason, I thank YOU! And I look forward to the day (in the near future I hope) when your beautiful food is accessible to public again.