So as my loyal readers are now aware from yesterdays post I had quite an extraordinary Saturday.
On top of the day I had I also have to set up my station every time it is open. This includes moving multiple propane tanks approximately 150 yards, all the food, utensils, etc. It is quite a difficult way to start and end your day but it is the nature of the beast.
As I was saying yesterday, I did approximately 600 orders all by my lonesome. I was so ridiculously tired that after work (I was finished at approximately 1:30 am) we all went for a drink on the very same patio I was working. To say that I was tired would be a complete understatement. My body was worn out, my mind was racing and I felt the rush of adrenaline that is usually reserved for heroin junkies. But I too am a junkie, a junkie for my life, a junkie for my love, a junkie for my passion which all has led me to this very exciting point in my life. So tired was I that after a couple of drinks I knew that it would take me a couple of hours to get home as the subway was not running and I would have had to take the bus. Being of the mind that I needed sleep more than getting on a bus and going home to return the next morning for 9 am I found a long linen and pulled up a corner of the electrical room floor.
Note to self; WE HAVE PATIO FURNITURE next time USE IT! When I awoke the next morning around 8 am I had an incredible pain in my neck but with a good solid sleep and an even better attitude I awoke and started my day. Some of the Front of House staff had also spent the night and gave me the 411 on the patio furniture and said that next time I should just let them know and they will make me a king size bed of luxury.
I set out to work right away. Par cooking burgers, getting my Mise en Place, propane, utensils, etc. The Director of Operations was there as it was Fathers day and we were going to be very busy with Luminato and Brunch in two of our three restaurants. I had no cigarettes and asked if we could procure some for me that I would be only too happy to pay for. A short time later Executive Chef showed up and gave me my prescribed cigarettes. I let him know I would pay for them when I got to my locker at which point he told me that I needn’t worry about it. I also spoke with both the Director of Operations and Executive Chef about some of my concerns for the day and noticed that they were having a Proseco. I asked if I could have a sip at which point P (DOO) asked the bartender to pour me one.
As I almost had my station set up and I was moving over the last of my propane tanks the owner of the restaurants was there and speaking with Executive Chef. Again he regaled me with applause and let me know how great he felt I did the previous day. It was nice to be recognized for my efforts the day before and made me feel really good. He said that I have an amazing ability with the customers and that I am very good at establishing rapport and keeping customers busy rather than thinking about their order. We spoke about it for a couple of minutes and then I was off to the races again.
C’s parents were in town for the weekend. I had gotten to spend very little time with them since their arrival. That day they were going to see the ball game (Jays lost) but were going to come by the Distillery later. Unfortunately (or fortunately for me) the weather did not cooperate and both Executive and Head Chef came and closed me down. As such I shut everything down and moved what I could while it was raining and then returned to Reservation and started prepping for a party we had that night. C and her family came by the restaurant before going to our friend C & L’s new home. I introduced them to Executive Chef and walked them through the restaurants and then showed them the grill. After a brief tour they decided that they would go to C & L’s and perhaps pick me up on the way back. I asked Executive and Head Chefs if that would be possible and they were amenable. So I spent then next two hours shutting down my station and cleaning it. I was so excited not to be there until midnight that I told the family I would cook when they picked me up.
I moved everything back that I could which included almost everything I had brought that day. Probably about six or seven hundred pounds in total. I THREW (we’ll get back to this later) all my condiments, etc into the fridge after I was done and asked if I could go. I was in such a hurry that I didn’t really put everything away properly (again we’ll get to this two posts from now). When I was finished I had punched out on paid time at 75 hours and change. Unpaid was about another 15 or 20. Making it a 100 hour work week without even including travel time.
C and the family came and picked me up and we set off to home. First stop was the grocery store so I could get some ingredients. I decided upon beef, confit tomato mash, purple asparagus and French beans. It was truly delicious. C’s Mom had said that we could go out to dinner and I let her know that it would be my absolute pleasure and delight to cook. She felt I may be too tired, which I was, but I see them so rarely that I wanted them to see how far I had come.
It took about an hour and a half to cook the meal. But I presented each plate with the same care and love that I would in the restaurant. I cooked the meat to a perfect medium rare and served it with an incredible jus. Everyone marveled at the presentation and the flavour. Everyone had seconds and we all reveled in the love that we all share with each other. It was wonderful having them here and I only wish I got to spend more time with them. I love you guys and can hardly wait until the next time I get to see you.
C’s brother and I sat down and had a drink or two and then everyone set about doing what they needed to as they were leaving the next morning. I let them know before I went to bed that I would not be getting up with them as I had to work and the extra hour of sleep was much needed. Nobody minded and understood.
So now we have gotten to Sunday. Everyday this week has its own set of stories, challenges, ups and downs and I plan to get them out over the course of the weekend. I’m going to a friends wedding this weekend and I am about to enjoy my first three days off in a row since I started back in January and two days since the beginning of march.
I LOVE WHAT I DO. I love my soon to be wife. I love my passion and the life I have chosen for myself. CAN YOU SAY THE SAME.
An old Indian Proverb states; “Life is not a continuum of pleasant choices, but of inevitable problems that call for strength, determination, and hard work”
Remember that when you dream big and inspired today!
A la prochaine
SDM
Friday, June 20, 2008
Why 24?… All I need is another hour in the day PART 2 (file under trying to catch up)
Why 24?… All I need is another hour in the day PART 2 (file under trying to catch up)
So as my loyal readers are now aware from yesterdays post I had quite an extraordinary Saturday.
On top of the day I had I also have to set up my station every time it is open. This includes moving multiple propane tanks approximately 150 yards, all the food, utensils, etc. It is quite a difficult way to start and end your day but it is the nature of the beast.
As I was saying yesterday, I did approximately 600 orders all by my lonesome. I was so ridiculously tired that after work (I was finished at approximately 1:30 am) we all went for a drink on the very same patio I was working. To say that I was tired would be a complete understatement. My body was worn out, my mind was racing and I felt the rush of adrenaline that is usually reserved for heroin junkies. But I too am a junkie, a junkie for my life, a junkie for my love, a junkie for my passion which all has led me to this very exciting point in my life. So tired was I that after a couple of drinks I knew that it would take me a couple of hours to get home as the subway was not running and I would have had to take the bus. Being of the mind that I needed sleep more than getting on a bus and going home to return the next morning for 9 am I found a long linen and pulled up a corner of the electrical room floor.
Note to self; WE HAVE PATIO FURNITURE next time USE IT! When I awoke the next morning around 8 am I had an incredible pain in my neck but with a good solid sleep and an even better attitude I awoke and started my day. Some of the Front of House staff had also spent the night and gave me the 411 on the patio furniture and said that next time I should just let them know and they will make me a king size bed of luxury.
I set out to work right away. Par cooking burgers, getting my Mise en Place, propane, utensils, etc. The Director of Operations was there as it was Fathers day and we were going to be very busy with Luminato and Brunch in two of our three restaurants. I had no cigarettes and asked if we could procure some for me that I would be only too happy to pay for. A short time later Executive Chef showed up and gave me my prescribed cigarettes. I let him know I would pay for them when I got to my locker at which point he told me that I needn’t worry about it. I also spoke with both the Director of Operations and Executive Chef about some of my concerns for the day and noticed that they were having a Proseco. I asked if I could have a sip at which point P (DOO) asked the bartender to pour me one.
As I almost had my station set up and I was moving over the last of my propane tanks the owner of the restaurants was there and speaking with Executive Chef. Again he regaled me with applause and let me know how great he felt I did the previous day. It was nice to be recognized for my efforts the day before and made me feel really good. He said that I have an amazing ability with the customers and that I am very good at establishing rapport and keeping customers busy rather than thinking about their order. We spoke about it for a couple of minutes and then I was off to the races again.
C’s parents were in town for the weekend. I had gotten to spend very little time with them since their arrival. That day they were going to see the ball game (Jays lost) but were going to come by the Distillery later. Unfortunately (or fortunately for me) the weather did not cooperate and both Executive and Head Chef came and closed me down. As such I shut everything down and moved what I could while it was raining and then returned to Reservation and started prepping for a party we had that night. C and her family came by the restaurant before going to our friend C & L’s new home. I introduced them to Executive Chef and walked them through the restaurants and then showed them the grill. After a brief tour they decided that they would go to C & L’s and perhaps pick me up on the way back. I asked Executive and Head Chefs if that would be possible and they were amenable. So I spent then next two hours shutting down my station and cleaning it. I was so excited not to be there until midnight that I told the family I would cook when they picked me up.
I moved everything back that I could which included almost everything I had brought that day. Probably about six or seven hundred pounds in total. I THREW (we’ll get back to this later) all my condiments, etc into the fridge after I was done and asked if I could go. I was in such a hurry that I didn’t really put everything away properly (again we’ll get to this two posts from now). When I was finished I had punched out on paid time at 75 hours and change. Unpaid was about another 15 or 20. Making it a 100 hour work week without even including travel time.
C and the family came and picked me up and we set off to home. First stop was the grocery store so I could get some ingredients. I decided upon beef, confit tomato mash, purple asparagus and French beans. It was truly delicious. C’s Mom had said that we could go out to dinner and I let her know that it would be my absolute pleasure and delight to cook. She felt I may be too tired, which I was, but I see them so rarely that I wanted them to see how far I had come.
It took about an hour and a half to cook the meal. But I presented each plate with the same care and love that I would in the restaurant. I cooked the meat to a perfect medium rare and served it with an incredible jus. Everyone marveled at the presentation and the flavour. Everyone had seconds and we all reveled in the love that we all share with each other. It was wonderful having them here and I only wish I got to spend more time with them. I love you guys and can hardly wait until the next time I get to see you.
C’s brother and I sat down and had a drink or two and then everyone set about doing what they needed to as they were leaving the next morning. I let them know before I went to bed that I would not be getting up with them as I had to work and the extra hour of sleep was much needed. Nobody minded and understood.
So now we have gotten to Sunday. Everyday this week has its own set of stories, challenges, ups and downs and I plan to get them out over the course of the weekend. I’m going to a friends wedding this weekend and I am about to enjoy my first three days off in a row since I started back in January and two days since the beginning of march.
I LOVE WHAT I DO. I love my soon to be wife. I love my passion and the life I have chosen for myself. CAN YOU SAY THE SAME.
An old Indian Proverb states; “Life is not a continuum of pleasant choices, but of inevitable problems that call for strength, determination, and hard work”
Remember that when you dream big and inspired today!
A la prochaine
SDM
So as my loyal readers are now aware from yesterdays post I had quite an extraordinary Saturday.
On top of the day I had I also have to set up my station every time it is open. This includes moving multiple propane tanks approximately 150 yards, all the food, utensils, etc. It is quite a difficult way to start and end your day but it is the nature of the beast.
As I was saying yesterday, I did approximately 600 orders all by my lonesome. I was so ridiculously tired that after work (I was finished at approximately 1:30 am) we all went for a drink on the very same patio I was working. To say that I was tired would be a complete understatement. My body was worn out, my mind was racing and I felt the rush of adrenaline that is usually reserved for heroin junkies. But I too am a junkie, a junkie for my life, a junkie for my love, a junkie for my passion which all has led me to this very exciting point in my life. So tired was I that after a couple of drinks I knew that it would take me a couple of hours to get home as the subway was not running and I would have had to take the bus. Being of the mind that I needed sleep more than getting on a bus and going home to return the next morning for 9 am I found a long linen and pulled up a corner of the electrical room floor.
Note to self; WE HAVE PATIO FURNITURE next time USE IT! When I awoke the next morning around 8 am I had an incredible pain in my neck but with a good solid sleep and an even better attitude I awoke and started my day. Some of the Front of House staff had also spent the night and gave me the 411 on the patio furniture and said that next time I should just let them know and they will make me a king size bed of luxury.
I set out to work right away. Par cooking burgers, getting my Mise en Place, propane, utensils, etc. The Director of Operations was there as it was Fathers day and we were going to be very busy with Luminato and Brunch in two of our three restaurants. I had no cigarettes and asked if we could procure some for me that I would be only too happy to pay for. A short time later Executive Chef showed up and gave me my prescribed cigarettes. I let him know I would pay for them when I got to my locker at which point he told me that I needn’t worry about it. I also spoke with both the Director of Operations and Executive Chef about some of my concerns for the day and noticed that they were having a Proseco. I asked if I could have a sip at which point P (DOO) asked the bartender to pour me one.
As I almost had my station set up and I was moving over the last of my propane tanks the owner of the restaurants was there and speaking with Executive Chef. Again he regaled me with applause and let me know how great he felt I did the previous day. It was nice to be recognized for my efforts the day before and made me feel really good. He said that I have an amazing ability with the customers and that I am very good at establishing rapport and keeping customers busy rather than thinking about their order. We spoke about it for a couple of minutes and then I was off to the races again.
C’s parents were in town for the weekend. I had gotten to spend very little time with them since their arrival. That day they were going to see the ball game (Jays lost) but were going to come by the Distillery later. Unfortunately (or fortunately for me) the weather did not cooperate and both Executive and Head Chef came and closed me down. As such I shut everything down and moved what I could while it was raining and then returned to Reservation and started prepping for a party we had that night. C and her family came by the restaurant before going to our friend C & L’s new home. I introduced them to Executive Chef and walked them through the restaurants and then showed them the grill. After a brief tour they decided that they would go to C & L’s and perhaps pick me up on the way back. I asked Executive and Head Chefs if that would be possible and they were amenable. So I spent then next two hours shutting down my station and cleaning it. I was so excited not to be there until midnight that I told the family I would cook when they picked me up.
I moved everything back that I could which included almost everything I had brought that day. Probably about six or seven hundred pounds in total. I THREW (we’ll get back to this later) all my condiments, etc into the fridge after I was done and asked if I could go. I was in such a hurry that I didn’t really put everything away properly (again we’ll get to this two posts from now). When I was finished I had punched out on paid time at 75 hours and change. Unpaid was about another 15 or 20. Making it a 100 hour work week without even including travel time.
C and the family came and picked me up and we set off to home. First stop was the grocery store so I could get some ingredients. I decided upon beef, confit tomato mash, purple asparagus and French beans. It was truly delicious. C’s Mom had said that we could go out to dinner and I let her know that it would be my absolute pleasure and delight to cook. She felt I may be too tired, which I was, but I see them so rarely that I wanted them to see how far I had come.
It took about an hour and a half to cook the meal. But I presented each plate with the same care and love that I would in the restaurant. I cooked the meat to a perfect medium rare and served it with an incredible jus. Everyone marveled at the presentation and the flavour. Everyone had seconds and we all reveled in the love that we all share with each other. It was wonderful having them here and I only wish I got to spend more time with them. I love you guys and can hardly wait until the next time I get to see you.
C’s brother and I sat down and had a drink or two and then everyone set about doing what they needed to as they were leaving the next morning. I let them know before I went to bed that I would not be getting up with them as I had to work and the extra hour of sleep was much needed. Nobody minded and understood.
So now we have gotten to Sunday. Everyday this week has its own set of stories, challenges, ups and downs and I plan to get them out over the course of the weekend. I’m going to a friends wedding this weekend and I am about to enjoy my first three days off in a row since I started back in January and two days since the beginning of march.
I LOVE WHAT I DO. I love my soon to be wife. I love my passion and the life I have chosen for myself. CAN YOU SAY THE SAME.
An old Indian Proverb states; “Life is not a continuum of pleasant choices, but of inevitable problems that call for strength, determination, and hard work”
Remember that when you dream big and inspired today!
A la prochaine
SDM
Thursday, June 19, 2008
Why 24?… All I need is another hour in the day PART 1 (file under trying to catch up)
So as you can tell I am so busy these days. I haven’t even been able to write my daily poems on butcher paper. From the moment I walk in to the moment I leave it is a non stop roller coaster ride of majestic proportions on the dream train of my life.
As I was yesterday I am currently trying to convince my fingers to type faster, to convince the universe to give me just one more hour in the day and my body to not succumb to its fervent desire to drop dead and sleep for three days straight. Adrenaline, coffee, cigarettes and PASSION are keeping me going but ALWAYS with a smile on my face because I can see clearly where I am going and how I am getting there.
This past weekend was INSANE. I have never worked so hard in my life. First off I figured out how to set up the grill properly, as I mentioned last week, it enables a more perfect workflow. Organization and speed are the name of the game when I am on the grill.
If you are not organized properly you will be in the shits from the second you open until the second you close. I know that many of you may think that I am just slinging burgers and that I even make the joke about McDonald’s but ultimately what I am doing at the grill is no different than what they do at Reservation. I am performing a food service that requires speed, accuracy and attention to detail. Currently I am planning a more perfect execution of my organization, attempting to figure out a better way to do what I am doing so that when I get into the shits I can pull myself out.
Speed is just as it suggests. I broke the record on the Grill on Saturday. We were part of the Luminato festival and the One City/ One Table celebration. As such we had approximately 60,000 people on site over the weekend. When you have that many people you have to plan ahead, be organized and execute with speed and accuracy.
I did (with only fifty minutes of total help) over six hundred orders all on my own. SIX HUNDRED. I did not go to the bathroom from 12 in the afternoon until 10:36 pm and had absolutely no break. At one point I almost fainted because the sun was kicking my ass and found myself sitting on the ground for two minutes trying to get myself back into the swing.
I get conflicting advice from people as to the way I run the grill. Chef J says that I shouldn’t speak to the customer at all and essentially he suggests that I should just be a robot and serve. However, I think (most respectfully) that he is wrong. I serve the way that I live; I am charming, passionate, caring and considerate. I interact with the customer for two reasons, one it leaves them with a great feeling inside and two because while I am interacting with them they don’t mind that they are having to wait a few extra minutes for what they’ve ordered.
As I’ve explained before I only have one fryer and that as a result it slows my progress in orders. If you have an order for eight chicken fingers you have to make 32 chicken fingers and eight orders of fries. Well in a small fryer that doesn’t keep temperature outside it is not as easy as you would think. I let the customers know that it may take ten minutes. Some leave and say they will be back; others stand there and wait. So as I’m taking orders and making orders I talk to people. Ask how their day has been, etc. It seems to keep the beast at bay if you know what I mean.
WHAT DO YOU THINK? Should I be a robot or should I be me? I would LOVE TO HEAR YOUR COMMENTS!
So this is as far as my little fingers will take me today. I have to run to work and had to type as fast as I could just to get this out. I will try to get the rest of Saturday out tomorrow morning.
Calvin Coolidge once said; “Nothing in this world can take the place of persistence. Talent will not; nothing is more common than unsuccessful people with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination alone are omnipotent. The slogan "press on" has solved and always will solve the problems of the human race”
Be Inspired and DREAM BIG!
A la prochaine
SDM
As I was yesterday I am currently trying to convince my fingers to type faster, to convince the universe to give me just one more hour in the day and my body to not succumb to its fervent desire to drop dead and sleep for three days straight. Adrenaline, coffee, cigarettes and PASSION are keeping me going but ALWAYS with a smile on my face because I can see clearly where I am going and how I am getting there.
This past weekend was INSANE. I have never worked so hard in my life. First off I figured out how to set up the grill properly, as I mentioned last week, it enables a more perfect workflow. Organization and speed are the name of the game when I am on the grill.
If you are not organized properly you will be in the shits from the second you open until the second you close. I know that many of you may think that I am just slinging burgers and that I even make the joke about McDonald’s but ultimately what I am doing at the grill is no different than what they do at Reservation. I am performing a food service that requires speed, accuracy and attention to detail. Currently I am planning a more perfect execution of my organization, attempting to figure out a better way to do what I am doing so that when I get into the shits I can pull myself out.
Speed is just as it suggests. I broke the record on the Grill on Saturday. We were part of the Luminato festival and the One City/ One Table celebration. As such we had approximately 60,000 people on site over the weekend. When you have that many people you have to plan ahead, be organized and execute with speed and accuracy.
I did (with only fifty minutes of total help) over six hundred orders all on my own. SIX HUNDRED. I did not go to the bathroom from 12 in the afternoon until 10:36 pm and had absolutely no break. At one point I almost fainted because the sun was kicking my ass and found myself sitting on the ground for two minutes trying to get myself back into the swing.
I get conflicting advice from people as to the way I run the grill. Chef J says that I shouldn’t speak to the customer at all and essentially he suggests that I should just be a robot and serve. However, I think (most respectfully) that he is wrong. I serve the way that I live; I am charming, passionate, caring and considerate. I interact with the customer for two reasons, one it leaves them with a great feeling inside and two because while I am interacting with them they don’t mind that they are having to wait a few extra minutes for what they’ve ordered.
As I’ve explained before I only have one fryer and that as a result it slows my progress in orders. If you have an order for eight chicken fingers you have to make 32 chicken fingers and eight orders of fries. Well in a small fryer that doesn’t keep temperature outside it is not as easy as you would think. I let the customers know that it may take ten minutes. Some leave and say they will be back; others stand there and wait. So as I’m taking orders and making orders I talk to people. Ask how their day has been, etc. It seems to keep the beast at bay if you know what I mean.
WHAT DO YOU THINK? Should I be a robot or should I be me? I would LOVE TO HEAR YOUR COMMENTS!
So this is as far as my little fingers will take me today. I have to run to work and had to type as fast as I could just to get this out. I will try to get the rest of Saturday out tomorrow morning.
Calvin Coolidge once said; “Nothing in this world can take the place of persistence. Talent will not; nothing is more common than unsuccessful people with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination alone are omnipotent. The slogan "press on" has solved and always will solve the problems of the human race”
Be Inspired and DREAM BIG!
A la prochaine
SDM
Wednesday, June 18, 2008
The Agony and The Ecstasy (file under have to kick it up a notch)
Ladies and Gentlemen, I hope this finds you all well…
As you can tell from my lack of blog posts I have been extremely busy. In fact I am currently trying to convince my fingers to type a little faster so that I can post here just a tease of what is to come when I have some time to write which I believe will be either Friday night, Saturday morning or Sunday.
The things that I will be writing about include and this is as much for my reminder as it is to tease you;
Breaking the record on the grill (having served over six hundred chits in one day with only fifty minutes help, one bathroom break and a pretty big mistake I made)
Having an awesome chat with Executive Chef about me, what I’m doing and where I’m going
Having a horrible chat with Head Chef in which I was reduced, shattered and felt like a complete asshole.
And finally a post will be forthcoming about my thoughts on food, my restaurant and why I love every minute of the agony and the ecstasy.
I apologize for not having the time to write. But I can assure you that the posts that are coming are top notch and will have you both in stitches and tears.
We cooks are by our very nature go go go. The past couple of weeks has seen me have no day off, work at least twelve to sixteen hours a day, shuffle between the agony and the ecstasy and fighting an enormous amount of pain BUT I would not change what I am doing or who I am doing it for.
I AM GOING PLACES, one step at a time and with a humbled heart.
Are you living your dream? Can you say that you know the agony and the ecstasy? Find it? Live it? Go and become what you always wanted because when you get to your deathbed the only person you have to blame for not living the life you wanted to is YOURSELF.
A long time ago my mother exposed my sister to Virginia Satir (and I think I was probably 11 or 12) and for some reason today I feel as if it is appropriate to share it with all of you;
In all the world,
there is no one else exactly like me -
everything that comes out of me is authentically mine,
because I alone choose it - I own everything about me - my body, my feelings, my mouth, my voice, all my actions,
whether they be to others or to myself -
I own my fantasies, my dreams, my hopes, my fears -
I own all my triumphs and successes, all my failures and mistakes. Because I own all of me, I can become intimately acquainted with me - by so doing I can love me and be friendly with me in all my parts -
I know there are aspects about myself that puzzle me,
and other aspects that I do not know -
but as long as I am friendly and loving to myself,
I can courageously and hopefully look for solutions to the puzzles and for ways to find out more about me -
However I look and sound, whatever I say and do,
and whatever I think and feel at a given moment in time is authentically me - If later some parts of how I looked, sounded, thought and felt turned out to be unfitting, I can discard that which I feel is unfitting, keep the rest, and invent something new for that which I discarded -
I can see, hear, feel, think, say, and do.
I have the tools to survive, to be close to others, to be productive,
and to make sense and order out of the world of people and things outside of me -
I own me, and therefore I can engineer me -
I am me &
I AM OKAY
by Virginia Satir
With that I bid you well on your own journey and promise that I will have you in laughter and tears when I get to write the next posts.
Sam Walton (YES THE WALMART WALTON) once said; “Outstanding leaders go out of their way to boost the self-esteem of their personnel. If people believe in themselves, it's amazing what they can accomplish.”
Believe in yourself everyone… BE INSPIRED AND DREAM BIG!
A la prochaine
SDM
As you can tell from my lack of blog posts I have been extremely busy. In fact I am currently trying to convince my fingers to type a little faster so that I can post here just a tease of what is to come when I have some time to write which I believe will be either Friday night, Saturday morning or Sunday.
The things that I will be writing about include and this is as much for my reminder as it is to tease you;
Breaking the record on the grill (having served over six hundred chits in one day with only fifty minutes help, one bathroom break and a pretty big mistake I made)
Having an awesome chat with Executive Chef about me, what I’m doing and where I’m going
Having a horrible chat with Head Chef in which I was reduced, shattered and felt like a complete asshole.
And finally a post will be forthcoming about my thoughts on food, my restaurant and why I love every minute of the agony and the ecstasy.
I apologize for not having the time to write. But I can assure you that the posts that are coming are top notch and will have you both in stitches and tears.
We cooks are by our very nature go go go. The past couple of weeks has seen me have no day off, work at least twelve to sixteen hours a day, shuffle between the agony and the ecstasy and fighting an enormous amount of pain BUT I would not change what I am doing or who I am doing it for.
I AM GOING PLACES, one step at a time and with a humbled heart.
Are you living your dream? Can you say that you know the agony and the ecstasy? Find it? Live it? Go and become what you always wanted because when you get to your deathbed the only person you have to blame for not living the life you wanted to is YOURSELF.
A long time ago my mother exposed my sister to Virginia Satir (and I think I was probably 11 or 12) and for some reason today I feel as if it is appropriate to share it with all of you;
In all the world,
there is no one else exactly like me -
everything that comes out of me is authentically mine,
because I alone choose it - I own everything about me - my body, my feelings, my mouth, my voice, all my actions,
whether they be to others or to myself -
I own my fantasies, my dreams, my hopes, my fears -
I own all my triumphs and successes, all my failures and mistakes. Because I own all of me, I can become intimately acquainted with me - by so doing I can love me and be friendly with me in all my parts -
I know there are aspects about myself that puzzle me,
and other aspects that I do not know -
but as long as I am friendly and loving to myself,
I can courageously and hopefully look for solutions to the puzzles and for ways to find out more about me -
However I look and sound, whatever I say and do,
and whatever I think and feel at a given moment in time is authentically me - If later some parts of how I looked, sounded, thought and felt turned out to be unfitting, I can discard that which I feel is unfitting, keep the rest, and invent something new for that which I discarded -
I can see, hear, feel, think, say, and do.
I have the tools to survive, to be close to others, to be productive,
and to make sense and order out of the world of people and things outside of me -
I own me, and therefore I can engineer me -
I am me &
I AM OKAY
by Virginia Satir
With that I bid you well on your own journey and promise that I will have you in laughter and tears when I get to write the next posts.
Sam Walton (YES THE WALMART WALTON) once said; “Outstanding leaders go out of their way to boost the self-esteem of their personnel. If people believe in themselves, it's amazing what they can accomplish.”
Believe in yourself everyone… BE INSPIRED AND DREAM BIG!
A la prochaine
SDM
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