The Modern Butlers’ Journal volume 12, issue 4

International Institute of Modern Butlers

Teaching Right Mindset, People Skills, & Superior-service Expertise

Message from the Chairman

There were two examples this month of butlers talking in public about their employers, which raised some eyebrows amongst those in the profession.

The first was an ex-White House butler talking about First Lady Nancy Reagan. Good things to say, of course, but perhaps we have a different standard when we talk of the White House butlers (more waiters than butlers): they were and still are allowed to bring cameras to the WH and photograph whatever they want. They are obviously not discouraged from talking of their experiences to the media. Perhaps because their employers are public figures, not private employees.

The other was Mr. Trump’s butler. Leave it to The Guardian, an English newspaper, to point out that the butler’s name is almost identical to a word for butler (seneschal, a word with German roots meaning “old servant.”) that was in general use in England during the 12th-15th centuries. Our good seneschal also had good things to say, to be sure, and with the obvious blessing of a charismatic/outgoing employer whose political strategy includes accumulating as much free publicity as possible.

What is the take-away? When working for politicians, media contact may well be encouraged, as long as it promotes a good perception. As the saying goes, “It’s a PRO (Public Relations Officer) world,” and one of the duties of the butler is that of a PRO. This is not so strange, as we are always expected to forward positive ideas to family members, guests, staff, vendors, and strangers, and to nip smartly in the bud, any bad-mouthing or dissension.

So I would encourage the eyebrows to come down to normal range again regarding these two specific cases, as we have exceptions to the golden rule we grew up with in private service.

On a different note, long an iconoclast (a person who attacks cherished beliefs), or perhaps a Luddite (a person who opposes the unwanted effects of new technology), I have eschewed (avoided) “social media” and virtual reality in favor of reality. Recently, I broke ranks with myself to explore the world of social media by reading a book that requires reviewing ones company’s image on the Internet. I was heartened to see the views of the Institute held by others: One person referred to the Institute as being in “the Ivy League of butler schools.” Not to blow our own horn, but to confirm that kind words go a long way, and to relay our thanks for brightening the day.

Letters to the Editor

“Nice photo on the cover this month. The idea of wearing “white tie” in the afternoon was very funny…. Unfortunately, nobody wears white tie anymore. It could be good for us to wear on those occasions where guests wear dinner jackets to distinguish ourselves from the guests. But even dinner jackets are very rare today. People just do not know how to dress anymore.

“The thing I like about England is that dinner jackets are still considered evening dress for men on most occasions and men learn to wear them from their university years, thanks to a number of balls and other social events.

“With regard to gentlemen’s clothing, I found one web site, Gentlemen’s Gazette, to be a very good source for valets and butlers seeking information on anything related to menswear.” GL

Let’s Talk about Mixology, Part 11

Last month, we entertained the idea of eating rose petals, which perhaps surprisingly, can also be quite nutritious: they contain bioflavonoids and antioxidants, as well as significant amounts of calcium and vitamins A, B3, C, and E. As a matter of fact, a rose can contain more vitamin C and 25% more iron as an orange.

This month, let’s explore some rose recipes.

Firstly, a point of safety: Never eat, or otherwise ingest, anything using a rose that has been sprayed with non-organic herbicides and pesticides. Some ornamental flowers on your employer’s property may have to be sprayed, but the roses closest to the kitchen, along with everything in the herb garden, should remain organic, and utilize natural pesticide remedies.

Recipes

TEA: Rose hip tea is made simply by placing dried rose hips, a clove or two, honey and boiling water in a cup or pot. Let it steep for about five minutes, remove the hips and cloves, then pour.

DRIED: Take and wash the rose petals and lay them out on wax paper. Remove any insect nibbled petals or discolored petals. Either let them dry in the sun (covered with gauze or cheese cloth so they don’t blow away and are not open to insects) or dry them on a cookie rack in a cool oven (about 150 degrees Fahrenheit). Then store them in a container that will keep them dry.

ROSE SYRUP:

1. Take rose hips and place in a sauce pan, barely covered with water;
2. Bring the water to a boil, then simmer for about 15 minutes (make sure the pan does not run dry). Ensure the hips stay whole, or there will be hairy seeds in the syrup;
3. Cool and strain;
4. Add 1 cup of honey to 2 cups of the Rose Hips liquid;
5. Store in the refrigerator for about two weeks. Serve on pancakes, waffles or any dessert that would benefit from a dash of rose-flavored syrup.

ROSE BUTTER: when considering a high tea or simply a unique variation to bread and butter, you may want to ask the chef to make rose butter.

1. Take a large jar and line the bottom with fresh rose petals;
2. Take a stick of butter and leave it wrapped in its wax paper wrapping and place on top of the rose petals inside the jar;
3. Cover the wrapped stick of butter with rose petals and tighten the jar lid;
4. Place in the refrigerator for two days;
5. Allow the butter to warm to room temperature and spread on fresh bread. Garnish with either rose petals (remove the white bottom part of the petal as that part is bitter) or clover blossoms. Serve with tea or other crumpets.

ROSE WATER:

Boil rose petals in water and let sit for 24 hours to make rose water. Then strain and use.

CRYSTAL ROSE:

This is a unique recipe  that is hundreds of years old, for a delightful, crystalized rose petal to serve in place of regular sugar on the table.

1. When collecting rose petals, select only healthy looking petals that have not been nibbled on by garden pests;
2. Wash and dry the petals;
3. Remove the bitter white parts and spread out on a clean paper towel;
4. Mix 2 ounces of arabic gum with ½ pint of water until the gum crystals dissolve, then sprinkle this on top of the dried rose petals; (For those who may not be aware, arabic gum is used in the food industry as an emulsifier in soft drinks, chocolates and other products, and may also be called “acacia gum” or “E414.” It is made from the branches of the acacia Senegal tree);
5. Sprinkle the rose petals with castor sugar until fully covered. Let it sit 24 hours;
6. Take a stainless-steel pan and boil about ½ pint of water with 1 lb of sugar. Dip a cold spoon into the mixture and pull the spoon out. When the hot mixture forms “threads,” then it has reached about 250 degrees Fahrenheit and is ready for the next step;
7. Place several rose petals (not overlapping more than 1 petal deep) into shallow dishes or saucers, then pour the warm sugary liquid over the petals. Let it soak 24-36 hours;
8. Take these petals and place them on wire racks and place them in the oven so that warm dry air circulates around the sugar-crusted petals. You may want to set the oven on low (about 150-200 degrees Fahrenheit and leave the door ajar a crack to let air in). Bake them until they are crumbly;
9. Crush them up and serve the rose sugar in a regular sugar bowl. It makes a lovely accent with a delightfully unique flavor.

Ms. dePillis is a freelance contributor to the Journal who is based on the West Coast of the United States. She can be reached via depillis @ gmail.com