Treats and Specials (file under Grey Skies are Gonna Clear Up)

Hello all. With renewed vigour, passion and purpose I find myself thrilled to be back to me. For a while I had become jaded and it made me someone other than I am. It sucked in fact. But like the song from Bye Bye Birdie says;

“Gray skies are gonna clear up
Put on a happy face
Wipe off the clouds and cheer up
Put on a happy face”

And I have. I feel different. Refreshed.

So first I wanted to let you know that I shaved ten minutes on my way back from work today. Felt awesome. I mean I have only been rollerblading again since last week and I have already shaved approximately a third off my return travel. My legs are screaming at me but that will only last about another week I figure.

Due to the fact that he Club is a private members only venue we were busy today. I did about thirty breakfasts and approximately 120 covers at lunch. In the time between orders I created two specials; An Arugula and Cashew Pesto Pizza with Prosciutto and Grape Tomatoes and a Farfalle that I called Zorba The Greek; Farfalle, feta, black olives, red peppers and brunoised red onion with some fresh parsley.

The specials that I created for today were flying out the window. My partner in crime prepped 6 pizzas and they were gone by about 11:45. So more were made and I am excited to see how many went. I am pretty sure that tomorrows will fly off the line too.

Speaking with Sous Chef R he mentioned that he loved my enthusiasm and my creativity. He did caution me that (not that it has been an issue yet) I need to create specials that the lowest common denominator can make should I happen to be off the next day. I assured him that I have requisite variety and that I could do that no problem. I asked if he had any observations or concerns with my performance or me and he laughed. The good laugh, not the bad one.

We also spoke about me doing the outdoor section for the summer. He has recommended to Executive Chef that it be me that does it and so I am now going to start creating a menu book that I can use for the summer. EXCITING. I need to create all manner of protein dishes and can be as creative as I want. I can also have any ingredient that I want brought in to be used for that purpose. EXCITED. I’m laughing as I write this.

You see because it is a private members club it operates as a not for profit. So although we still try to adhere to a 30 % or less food cost it is not the primary focus. We have a captive audience that wants to eat there and so our concern is to make sure that they WANT to eat there.

So after my first four days I know that this is somewhere that I can stay for quite some time and hone my skills. My menu development. My people skills and my basic kitchen presence. I am thrilled to be here and it shows on my face. In my attitude and in my soul. I am shinning again and frankly, it hurt to be where I was for the past six months or so, in that, I was not myself. I felt like a slave. Nobody wants to feel like a slave. But now I feel as if I am a member of a team. A REAL TEAM. Where it is only as strong as its weakest link. The kitchen thrives on teamwork and while it is like other kitchens in terms of the way that people are with each other, when it comes to the work, we all pitch in.

I AM EXCITED and thrilled to be back to me.

Rabindranath Tagore, the great Indian poet and playwright once said; “Life is perpetually creative because it contains in itself that surplus which ever overflows the boundaries of the immediate time and space, restlessly pursuing its adventure of expression in the varied forms of self-realization.”

Are you dreaming big and inspired?

A la prochaine

SDM