Work Ethic (file under some have more than others)

Today was another wonderful day at work. I really enjoy getting up and going in to work. I enjoy the absence of anything but purposeful movement in the morning. I enjoy the empty streets. The smell of the city in repose. The soft light that slowly climbs the horizon to create that beautiful glow. I LOVE IT! It also gives me an opportunity every day to look at my place in this world and to give thanks for that position. Of course being a Rasta Buddhist (Rabu for short) what I don’t forget I just let go of as meaningless in the grand scheme. But seriously, it is a rare joy, that I experience every day.

This morning I was expecting to be greeted by a smaller prep list than the past few days. To my surprise it was quite big and as I touched on yesterday, I know the reason why. Partly FNG but partly laziness on others part. But, as I said yesterday, no big deal, I love to work. I mean I REALLY love to work.

I also forgot to mention yesterday that I cooked for the Comptroller and his son. The Comptroller comes in from time to time and asks for something that is different from what we would normally serve, His son was having an exam yesterday afternoon and needed some brain food. The Comptroller told me what his son wanted which was less than a great description because it left lots of room for interpretation, which, when you are serving someone you don’t know, is VERY difficult. He gave me the basics which were rice and shrimp; “with a little spice.” So I asked him; “Heat is something that is different for everyone. Think curry.” He interrupted and said; “no no, not curry.” I said; “Yes I understand but if the heat was a curry, would it be red, yellow or green?” He looked at me and said; “Yellow.” I told him great and that due to his desire for a well done rib eye (some people… geez) that it would take about fourteen minutes.

The dish I came up with for his son was a sambal, honey, soy sauce and sesame oil reduction which I marinated the shrimp in quickly and then grilled them. After grilling I reduced the remaining marinade and topped the shrimp with some sesame seeds and pea shoots. When his meal was over I got a massive thank you for being able to decipher exactly what was wanted. I responded that; “This is what I love to do. It is who I am. Thank you for your compliments.”

So today I had to do eight trays of 12 cookies no each tray. I also had to clean and roast two massive top butt roasts. I cooked off some linguini. I cut up a bin of fruit for fruit cups and much much more.

H.I.A.G. this morning was absolutely divine. No really, I mean, think Ambrosia and you have what I mean. In fact I think that I will call this one Ambrosia;

Grapefruit Juice, Banana, Mango, an egg and strawberry yoghurt. DELICIOUS and full of that all important energy boost and vitamin cocktail.

At the time of my leaving I had sold only two of the pizzas but had sold four of the pasta. I gave some of my colleagues some to try and they each thought it was brilliant. The dishwasher was beside himself. In his broken Taiwanese English he asked me; “Where do you learn to cook like this?” I thought about it for a moment and pointed to my heart. He laughed merrily and thanked me for sharing some with him. The servers loved it. Thought it was great. They too asked where I learned to cook like that and I gave the same answer.

I asked the servers, as I do everyday to get me some feedback from the members about their food. ALL POSITIVE. Very positive. In fact I got two; “Compliments to the Chef.” Of course they don’t know that I am a cook, but the point still stands.

Tomorrows specials are Gnocchi with double smoked bacon, spinach and mushrooms in a cream sauce. The pizza is with bacon, mushroom, onion, green pepper and banana peppers.

Today also marked the first time that I got to do the Bistro Specials. This means that I had to create a quiche, a sandwich, a meat special and a fish special. I mentioned to Executive Chef that Sous Chef R had wanted me to do them and so I spent some time while working today considering what I wanted to do. I wrote them down and went to Executive Chef with what I was suggesting. He thought they all were great and gave me a big thumbs up. The bistro specials are as follows;

A Reuben Sandwich; which naturally is corned beef, sauerkraut and Swiss cheese and I opted to do it on dark rye.

Provencal Quiche; which has zucchini, tomato, shallot and Brie.

Grilled Rack of Lamb with Mash and Seasonal Vegetables with a mint scented jus.

Mahi Mahi on a bed of saffron rice with seasonal vegetables and a mango Beurre blanc.

I am excited to see how these specials do compared to the last two weeks that I have been there. It was positively exhilarating to do these specials and I look forward to the feedback from the members.

So, as you can see, I LOVE WHAT I DO. I LOVE WHERE I AM. I LOVE WHAT IT IS HELPING ME TO BECOME. I LOVE THE DOORWAYS OF PERCEPTION INTO MY OWN SOUL RESULTANT FROM THIS SAGE LIKE MOVE TO THE CLUB.

Oscar Wilde once said; "I hate people who are not serious about their meals." While I don’t hate ANYONE (incapable really) I do wish that people would take their food more seriously.

Are you dreaming big and inspired? You can you know! All you have to do is let go of that nagging voice inside of you and let you spirit lead you where you need to go.

A la prochaine

SDM