So I’ve now been at my dream for the past three months and I have learned so much. As you’ve seen and experienced with me I have completely immersed myself in something that is so incredible at times I need to give my head a shake. As always, without love, my beautiful and talented C, I would not have had the strength, courage or ability to go after my dream. You are a true companion, partner, confidant and best friend. Thank you for everything my love. You are the penultimate of all that is right, just, beautiful and wise in this world.
I have stated in an earlier post that it was my fervent desire (read goal) to make it to the line by May of this year. I want to be Garde Manger so bad I can taste it (pardon the pun). Yesterday, after seeing the new menu specs and going through them with the team it seemed obvious to me that this was an unrealistic goal. Unrealistic in that Executive Chef and Head Chef have taken a huge chance on me. They are imbuing in me a classical culinary education while at the same time paying me to work. When we first sat down at that fateful meeting they laid out to me what the next couple of years would look like. Excitedly I forgot to take into account a few things in making my goal. That said I now realize that I will not make it to Garde Manger until fall.
Yet in that time I will get some needed experience in our sister restaurants kitchen as well as when the patio opens I will be working those as well. You see, it doesn’t matter sometimes how badly you want something. What matters is that you allow time and experience to develop you into what you want to become. Hard work, patience, practice, all of these things are the cornerstone of anyone who is serious about what they are doing.
At first, when I came to this realization I was a little upset. Not with them and not with myself. More that I had not accurately been able to analyze my growth and myself. Which is not to say that my growth has not been great because it has. Executive Chef pointed out to me that my advancement in my short time there has been great and widely noticed. Moreover, he made it quite clear that in the arrangement we have (my words not his) that he does not want to do anything that would stifle my love, my passion or my ability to be a great Chef. It does not serve him nor Reservation if I get to the line prematurely and can’t handle the heat (thus getting out of the kitchen). He assured me that I would get to the line and that it would be when it was not a time that could crush me. He said that in the fall I would get closer to the line and be able to start my formal line training.
Thus, that means that I need to double and redouble my efforts. I need to continue working on my prep skills, knife skills and all around knowledge. I am taking this opportunity to look within myself and set goals that are workable for me. The end goal is to own my own restaurant by the time I am forty. No small feat I assure you. It is also a stated goal for me to make Saucier within two years. The next natural stage in development at that point is to become Chef De Cuisine or Chef De Partie.
I also spoke with Head Chef about my realization. He calmed my fears which he could see written on my face and let me know that I was doing everything well. That my development was plain to see and that my enthusiasm is infectious. I ask you, how do you feel, is my enthusiasm infectious. I believe it is. He also said that consistency was something that I need to strive towards, with my stock, my cuts, etc. Consistency is the mark of a true professional.
I’ve grown a lot as a man in the past three months. I’ve learned about myself and my position within the world. Where I was once confused and scared I am now certain and laser focused. Of course, life is filled with ups and downs but now my life seems to be filled with far more ups. I get excited, like a child on Christmas morning, each time I get a new knife, each time I learn a new skill, each time I gain some knowledge and insight into the kitchen, an ingredient, a mentor, the past and the future and in fact am giddy like a school child on the first day of school every time I walk into the kitchen.
I have already started working on what my restaurant will be. I am creating pictures in my mind of what it looks like. What the menu is like. What is on it. What the staff will wear. Signage! All of it. I find that looking into my dream with this amount of detail helps to keep me grounded and motivated. On a daily basis I explore my dream and my very apparent happiness and find that the answer to all my problems was to first find myself and then to apply the same attitude I have in helping others to help myself. As a result of this I smile genuinely all day. I laugh. I sing. I chop, cut, dice and just all around feel certain of what my future will bring.
I am excited for the summer. For what it will throw at me. To be sure there will be some curve balls but for the most part I am excited to see what the full out production is at a venue as big as ours. It will give me insight into the next few years and indeed my own life as a restaurateur.
So that’s where we stand. Me, a student and liver of life. Constantly striving for the stars because that’s where I belong. And I don’t say that with even the slightest amount of arrogance and I hope that you all see that. I decided to go this way to be the best and I will not settle until I am. My dream (and my love C) are what keep me grounded in reality, in life and in my dream itself.
C gets back on Friday and I am playing Iron Chef C. The secret ingredient is Tuna and man am I going to prepare a feast for her on her triumphant return from NYC. I can hardly wait to show her the new skills that I’ve developed and give her the most amazing sense of the love I have for her and the life I now forge on a daily basis. With a good attitude and a smile. Attitude is the key ladies and gentlemen. That and asking the universe the questions that you have to in order to determine for yourself who you are and what you want.
That said, I will be back as I’ve promised with a little bit of knowledge pulled from Food in History by Reay Tannahill.
I think this is rather on point to what I’m speaking about. John D. Rockefeller once said; “I do not think there is any other quality so essential to success of any kind as the quality of perseverance. It overcomes almost everything, even nature.” And as Frank Lloyd Wright says; “I know the price of success: dedication, hard work and an unremitting devotion to the things you want to see happen.”
So I continue on, smiling, shining, developing, learning, showing, explaining and practicing because I know where I belong and it is quite rightly and beautifully with my darling C and the kitchen. Soon to be my own kitchen (soon in the scheme of things anyway).
What about you? What is that place for you? Are you dreaming inspired? Are you working today toward what you want tomorrow? I am and you should be because that is what sets us free.
A la prochaine
SDM
Showing posts with label Love. Show all posts
Showing posts with label Love. Show all posts
Wednesday, April 2, 2008
Monday, March 31, 2008
Dreams and Aspirations (file under reaching for the stars and catching them)
I could not be more proud right now if I tried.
You’ll recall when I started this journey that it was the first step in me realizing my selfish dream of becoming a great chef. Every bone in my body told me that I was meant to be one and once inside the kitchen it was confirmed in so many wonderful ways. Well, my beautiful, talented and spectacularly wonderful fiancé, C, has been a working actress for many years. She has had great success with it and around the same time that I decided that I was going to join a professional kitchen she decided that she was going to do some professional development at Stella Adler (http://www.stellaadler.com/). She was accepted to the introductory course and then was one of the first people ever allowed to also do an advanced course at the same time.
Well on Friday my love went for an audition to be accepted to the conservancy program which would see her attend two semesters in NYC at one of the best schools in the world. The afore mentioned Stella Adler.
It is the most amazing feeling to be sharing dreams advancement and success at the same time as my lover. C, I am your biggest fan, your number one supporter and I infinitely proud of you. Though it is difficult to be away from the ones we love, it is the realization of hard work, desire, passion, persistence and talent. There was never any doubt in my mind. Our love has always overcome challenges and obstacles and has always been able to transcend space and time.
You did it! You visualized it! You stated what you wanted and you got it. There are great lessons to be learned here and this experience can only serve to strengthen your resolve and indeed our love and our future.
Way to go my lover. You are so special and I can hardly wait to see you.
For my loyal readers there is a lesson to be learned here. As I’ve said before the journey starts with just one step, requires courage and conviction. But with those around that love and support you ANYTHING is possible.
Swami Vivekananda once said; “Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success, that is way great spiritual giants are produced.”
I will be back today with posts about curry, stocks, broths, coups, consommés and so much more.
Be inspired. Dream big. Take up that one idea and become the giant that we all have inside of us.
Way to go lover. Four more days until I can show you just how proud of you I am. Shine on and enjoy your last few days in NYC.
A la prochaine
SDM
You’ll recall when I started this journey that it was the first step in me realizing my selfish dream of becoming a great chef. Every bone in my body told me that I was meant to be one and once inside the kitchen it was confirmed in so many wonderful ways. Well, my beautiful, talented and spectacularly wonderful fiancé, C, has been a working actress for many years. She has had great success with it and around the same time that I decided that I was going to join a professional kitchen she decided that she was going to do some professional development at Stella Adler (http://www.stellaadler.com/). She was accepted to the introductory course and then was one of the first people ever allowed to also do an advanced course at the same time.
Well on Friday my love went for an audition to be accepted to the conservancy program which would see her attend two semesters in NYC at one of the best schools in the world. The afore mentioned Stella Adler.
It is the most amazing feeling to be sharing dreams advancement and success at the same time as my lover. C, I am your biggest fan, your number one supporter and I infinitely proud of you. Though it is difficult to be away from the ones we love, it is the realization of hard work, desire, passion, persistence and talent. There was never any doubt in my mind. Our love has always overcome challenges and obstacles and has always been able to transcend space and time.
You did it! You visualized it! You stated what you wanted and you got it. There are great lessons to be learned here and this experience can only serve to strengthen your resolve and indeed our love and our future.
Way to go my lover. You are so special and I can hardly wait to see you.
For my loyal readers there is a lesson to be learned here. As I’ve said before the journey starts with just one step, requires courage and conviction. But with those around that love and support you ANYTHING is possible.
Swami Vivekananda once said; “Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success, that is way great spiritual giants are produced.”
I will be back today with posts about curry, stocks, broths, coups, consommés and so much more.
Be inspired. Dream big. Take up that one idea and become the giant that we all have inside of us.
Way to go lover. Four more days until I can show you just how proud of you I am. Shine on and enjoy your last few days in NYC.
A la prochaine
SDM
Wednesday, January 23, 2008
Second best day of my life (first being the day I met my future wife C)!
When its right its right and you know it. Every single bone in your body contributes to a full and complete knowledge that what you are doing is what you were destined to do. I was destined to be in a kitchen. I was destined to be surrounded by people who are passionate, energetic, hardworking & deep (which was a shock to me).
As I have entered the kitchen of the BH I have noticed much. Some which I share with you and some which I don't. I believe that there has to be a certain amount that stays within me.
This kitchen is the most amazing place I've ever been. I am consistently challenged and I am of the belief that I will be everyday for the rest of my life. Obviously as a newbie there is much that I need to learn that we might as well call the fundamentals. Those fundamentals involve even the most basic things; wash your hands, fold your rag, have multiple rags for different purposes, tie your apron, MAKE SURE THE TOP BUTTON OF YOUR CHEF JACKET IS DONE UP, make sure when walking behind someone that you say BEHIND; believe me this list could fill the next twenty pages so I will leave it at you get the point.
Which brings me to my next subject. I had mentioned the other night that I was taught how to cut. This cut is like a dice but about a fifth the size. It could be used for such things as a Mango Salsa. Watching Executive Chef, Chef and all the kitchen staff do this is one of the most incredible sights and it is truly something I not only aspire to but will work my ass off to get to. It is with such majesty and ease that they do it. However, currently, watching me do it is akin to a backyard hockey player as compared to Wayne Gretzky and in fact I'm not even as good as that backyard hockey player. But I try and try and try and try.
Today, I believe that I cut 50 or more shallots. Each time I would try to do it and one of the other Chefs would come by, pick it apart and look at me saying; "Its okay - That'll be for stock!" I heard that about six or seven times today before I myself started saying it. After the shallots I "graduated", by which I mean I still didn't get it right, to Onions! After numerous onions I was no closer but I did begin to get it. It will take months for me to perfect it. But once I do I will remember the day that I first started and how I got there.
Each time I'm tasked with something I am first shown the right way to do it. The right way incidentally is the Chefs way AND YOU BETTER DO IT RIGHT! After the onions I was tasked with cutting about 8 pounds of button mushroom. Sounds simple right! The shape of a button mushroom provides its own set of challenges. But after being shown by the Exec Chef how to do it I started off slow and by the end of it was getting much better. But again - I have a long way to go!
When I finished the mushrooms, Chef came over and gave me a very quick lesson. His manner is stern but fair. He looked directly at me and said what is wrong with this station right now. I looked perplexed but even if I didn't he was surely going to tell me the answer. "IT's MESSY, clean it up, always task, clean, task, clean, task, clean. Don't worry you'll get it!" I got it all right. For the rest of the day and indeed the rest of my days in the kitchen I will ensure that I am clean, organized and ready.
This brings me to my next point.
LABEL AND ORGANIZE! It is important to make sure that the stock you're putting away or risotto or whatever is saran wrapped and labeled properly with what it is and when it was made. LABEL & ORGANIZE. I got this lesson immediately. After all in a restaurant, especially a restaurant like this, the last thing you want is to make someone sick because you read January 23 when in fact it was December, 2001. Easy lesson really.
Chef told me that there is a recipe book and that it is to be adhered to and that you don't mess with the recipes without the prior approval of Chef. For instance changing out rosemary for tarragon. Or the like. Before throwing in anything make sure that it is appropriate in Chef's mind. As well on this note, before throwing anything out ask whether or not someone can use it.
Now when slicing meat with the slicer it is important to make sure that you cut with the lines of the meat and not against. That one was a pretty easy lesson too.
Also today I got to blanche a few things including gnocchi and I watched how it was made. I'm pretty sure that I will be making that soon. In a couple of weeks I figure that will be one of the first things I do with my day. Blanche, ice bath, strain, little bit of oil so they don't stick and then into the fridge.
What really moved me today was that I actually got to prepare something on the fire. I had to sweat the onions and then brown the beef. Insert flavour, season, taste, season, taste and then season and taste some more. It came out well and I got at least three nods of approval.
My homework tonight was cold sauces (and of course my journal which you are now reading). I've done some of the research into cold sauces but now am going to spend about another half an hour right now delving a little deeper.
As a final note, I work at BH in eight hour shifts for right now. However, today I spent about 11 hours in the kitchen. I punched in at my assigned time and punched out at my assigned time and will continue that way for quite some time. The way I see it I am being paid to learn. And just like University, the more you put in the more you get out and believe me I AM GOING TO GET LOTS. Before leaving I spoke to both Exec Chef and Chef and thanked them for this incredible opportunity. For believing in a 33 year old guy who has never worked in a professional kitchen and most of all for making me feel as if what I knew deep inside was right was actually right. As only Chef's of their calibre can they let me know that I was going to do just fine and I took that as a ringing endorsement of something beautiful that had begun.
Off to the homework I go... Stay tuned...
SDM
Update... The cutting term is Brunoise which means; is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. Common items to be brunoised are leeks and carrots. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect.
As I have entered the kitchen of the BH I have noticed much. Some which I share with you and some which I don't. I believe that there has to be a certain amount that stays within me.
This kitchen is the most amazing place I've ever been. I am consistently challenged and I am of the belief that I will be everyday for the rest of my life. Obviously as a newbie there is much that I need to learn that we might as well call the fundamentals. Those fundamentals involve even the most basic things; wash your hands, fold your rag, have multiple rags for different purposes, tie your apron, MAKE SURE THE TOP BUTTON OF YOUR CHEF JACKET IS DONE UP, make sure when walking behind someone that you say BEHIND; believe me this list could fill the next twenty pages so I will leave it at you get the point.
Which brings me to my next subject. I had mentioned the other night that I was taught how to cut. This cut is like a dice but about a fifth the size. It could be used for such things as a Mango Salsa. Watching Executive Chef, Chef and all the kitchen staff do this is one of the most incredible sights and it is truly something I not only aspire to but will work my ass off to get to. It is with such majesty and ease that they do it. However, currently, watching me do it is akin to a backyard hockey player as compared to Wayne Gretzky and in fact I'm not even as good as that backyard hockey player. But I try and try and try and try.
Today, I believe that I cut 50 or more shallots. Each time I would try to do it and one of the other Chefs would come by, pick it apart and look at me saying; "Its okay - That'll be for stock!" I heard that about six or seven times today before I myself started saying it. After the shallots I "graduated", by which I mean I still didn't get it right, to Onions! After numerous onions I was no closer but I did begin to get it. It will take months for me to perfect it. But once I do I will remember the day that I first started and how I got there.
Each time I'm tasked with something I am first shown the right way to do it. The right way incidentally is the Chefs way AND YOU BETTER DO IT RIGHT! After the onions I was tasked with cutting about 8 pounds of button mushroom. Sounds simple right! The shape of a button mushroom provides its own set of challenges. But after being shown by the Exec Chef how to do it I started off slow and by the end of it was getting much better. But again - I have a long way to go!
When I finished the mushrooms, Chef came over and gave me a very quick lesson. His manner is stern but fair. He looked directly at me and said what is wrong with this station right now. I looked perplexed but even if I didn't he was surely going to tell me the answer. "IT's MESSY, clean it up, always task, clean, task, clean, task, clean. Don't worry you'll get it!" I got it all right. For the rest of the day and indeed the rest of my days in the kitchen I will ensure that I am clean, organized and ready.
This brings me to my next point.
LABEL AND ORGANIZE! It is important to make sure that the stock you're putting away or risotto or whatever is saran wrapped and labeled properly with what it is and when it was made. LABEL & ORGANIZE. I got this lesson immediately. After all in a restaurant, especially a restaurant like this, the last thing you want is to make someone sick because you read January 23 when in fact it was December, 2001. Easy lesson really.
Chef told me that there is a recipe book and that it is to be adhered to and that you don't mess with the recipes without the prior approval of Chef. For instance changing out rosemary for tarragon. Or the like. Before throwing in anything make sure that it is appropriate in Chef's mind. As well on this note, before throwing anything out ask whether or not someone can use it.
Now when slicing meat with the slicer it is important to make sure that you cut with the lines of the meat and not against. That one was a pretty easy lesson too.
Also today I got to blanche a few things including gnocchi and I watched how it was made. I'm pretty sure that I will be making that soon. In a couple of weeks I figure that will be one of the first things I do with my day. Blanche, ice bath, strain, little bit of oil so they don't stick and then into the fridge.
What really moved me today was that I actually got to prepare something on the fire. I had to sweat the onions and then brown the beef. Insert flavour, season, taste, season, taste and then season and taste some more. It came out well and I got at least three nods of approval.
My homework tonight was cold sauces (and of course my journal which you are now reading). I've done some of the research into cold sauces but now am going to spend about another half an hour right now delving a little deeper.
As a final note, I work at BH in eight hour shifts for right now. However, today I spent about 11 hours in the kitchen. I punched in at my assigned time and punched out at my assigned time and will continue that way for quite some time. The way I see it I am being paid to learn. And just like University, the more you put in the more you get out and believe me I AM GOING TO GET LOTS. Before leaving I spoke to both Exec Chef and Chef and thanked them for this incredible opportunity. For believing in a 33 year old guy who has never worked in a professional kitchen and most of all for making me feel as if what I knew deep inside was right was actually right. As only Chef's of their calibre can they let me know that I was going to do just fine and I took that as a ringing endorsement of something beautiful that had begun.
Off to the homework I go... Stay tuned...
SDM
Update... The cutting term is Brunoise which means; is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. Common items to be brunoised are leeks and carrots. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect.
Monday, January 21, 2008
Welcome to your life...
I started at a great restaurant today. Lets call it BH. My first day ever in a professional kitchen. And quickly I realized that I was in for it AND that I was destined to love it. I had decided about three months ago that this was the direction that I should travel in. At first it was quite scary given that I am now 33 (then 32) and had no experience or training. But, as a result of a great friend, I had a door opened for me that I had to walk, no run, through.
It had started innocently enough with a long meet and greet with the Executive Head Chef and Head Chef. Both vetted me, asking me questions which I thought were odd at the time but I was more than happy to answer. Good thing I did because a short 72 hours later I was to start work.
Getting there early I had all kinds of thoughts running through my head. We had an event for 31 people starting at 6:30. It was 2 o'clock by the time I had walked through the door. Unsure of what I was to do I stood there frozen, both literally and proverbially. I was excited, scared, confused but SURE that this is where I was meant to be. After a few minutes L (not sure of his title ) came out and told me that I could get changed and put on my very first CHEF JACKET. Now as if that weren't cool enough I was thrust immediately into what it means to be in a professional kitchen.
First; Prepare everything so that you are ready to go. Clean up the mess and put the dishes near the pit. Cut the vegetables in their various forms depending on what you are doing. Tonight's menu consisted of;
Apps
Hot House Tomato Bruschetta
Antipasto Tarts with Stilton
Mini Quiche with Smoked Ham
Fried Shrimp Lollipops
Pulled Pork on a Pita
Literally the first couple of hours flew by. In the first couple I had to pull the pork and chop vegetables for the rest of the dishes. About an hour after starting Exec Chef came in and gave me a hearty handshake and asked how I was doing. How I was feeling? How the love of my life felt about this new beginning? It was more than just empty questions. It was a man trying to relate to another man that he appreciated him and as a result those around him. Just as quickly as he appeared he was gone.
I kept on bothering L with what must have seemed like a million questions. But each time with decided grace he would explain. At first if he was showing me something he would demonstrate and then watch carefully as I did it. If I did it wrong he would say to me how I was doing it wrong and how I could improve. I watched intently as he made a Cauliflower soup trying to pay careful attention to what the ingredients were and how they prepared it.
Exec Chef appeared again and noticed how I was using my knife. He stopped me and explained the proper position of the knife in the hand. How it was to be used and even taught me the first of what I'm sure is to be many expressions. I can't seem to spell it properly or find it online right now so I will let you all know later (Just another question for Chef). At any rate, after a few minutes of practicing I got it. He told me a few minutes later that buying a bag of onions and going to town can take you a long way. I guess you might call it homework.
So with all the preparations done L had been working on the two sauces that were going to be used for the mains. I learned that the mains were to be a Grain Fed Beef Tenderloin, Artic Char or a vegetarian Eggplant Parmesan. When the appropriate time came for Apps L and I started to assemble the dishes for presentation. Each plate went out with 18 canapes on it and each went out twice. I tasted everything and was extremely glad that I had put it out to the universe that I wanted into a good kitchen because I was rewarded with a GREAT kitchen.
Desert was Creme Brule with assorted berries and a biscotti. This of course brought a huge smile to my face as I had first attempted a creme over the holidays for the love of my life and her family.
So all in all, on this the first day of the rest of my life, I would have to say it was remarkable and absolutely the right place.
I learned today that patience is going to be key, an attention to detail that I probably would have sooner ascribed to fighter pilots than a kitchen, communication is paramount, cleanliness is Godliness and Everything, EVERYTHING, has a home and it should be there.
This is the first day of the rest of my life. And I am thrilled to be so fortunate as to have friends that help, a lover that is beyond a rock without whom none of this would be possible either and a feeling inside my soul which screams; "ITS ABOUT TIME YOU LISTENED... now you gotta run with it." And RUN I WILL.
SDM
It had started innocently enough with a long meet and greet with the Executive Head Chef and Head Chef. Both vetted me, asking me questions which I thought were odd at the time but I was more than happy to answer. Good thing I did because a short 72 hours later I was to start work.
Getting there early I had all kinds of thoughts running through my head. We had an event for 31 people starting at 6:30. It was 2 o'clock by the time I had walked through the door. Unsure of what I was to do I stood there frozen, both literally and proverbially. I was excited, scared, confused but SURE that this is where I was meant to be. After a few minutes L (not sure of his title ) came out and told me that I could get changed and put on my very first CHEF JACKET. Now as if that weren't cool enough I was thrust immediately into what it means to be in a professional kitchen.
First; Prepare everything so that you are ready to go. Clean up the mess and put the dishes near the pit. Cut the vegetables in their various forms depending on what you are doing. Tonight's menu consisted of;
Apps
Hot House Tomato Bruschetta
Antipasto Tarts with Stilton
Mini Quiche with Smoked Ham
Fried Shrimp Lollipops
Pulled Pork on a Pita
Literally the first couple of hours flew by. In the first couple I had to pull the pork and chop vegetables for the rest of the dishes. About an hour after starting Exec Chef came in and gave me a hearty handshake and asked how I was doing. How I was feeling? How the love of my life felt about this new beginning? It was more than just empty questions. It was a man trying to relate to another man that he appreciated him and as a result those around him. Just as quickly as he appeared he was gone.
I kept on bothering L with what must have seemed like a million questions. But each time with decided grace he would explain. At first if he was showing me something he would demonstrate and then watch carefully as I did it. If I did it wrong he would say to me how I was doing it wrong and how I could improve. I watched intently as he made a Cauliflower soup trying to pay careful attention to what the ingredients were and how they prepared it.
Exec Chef appeared again and noticed how I was using my knife. He stopped me and explained the proper position of the knife in the hand. How it was to be used and even taught me the first of what I'm sure is to be many expressions. I can't seem to spell it properly or find it online right now so I will let you all know later (Just another question for Chef). At any rate, after a few minutes of practicing I got it. He told me a few minutes later that buying a bag of onions and going to town can take you a long way. I guess you might call it homework.
So with all the preparations done L had been working on the two sauces that were going to be used for the mains. I learned that the mains were to be a Grain Fed Beef Tenderloin, Artic Char or a vegetarian Eggplant Parmesan. When the appropriate time came for Apps L and I started to assemble the dishes for presentation. Each plate went out with 18 canapes on it and each went out twice. I tasted everything and was extremely glad that I had put it out to the universe that I wanted into a good kitchen because I was rewarded with a GREAT kitchen.
Desert was Creme Brule with assorted berries and a biscotti. This of course brought a huge smile to my face as I had first attempted a creme over the holidays for the love of my life and her family.
So all in all, on this the first day of the rest of my life, I would have to say it was remarkable and absolutely the right place.
I learned today that patience is going to be key, an attention to detail that I probably would have sooner ascribed to fighter pilots than a kitchen, communication is paramount, cleanliness is Godliness and Everything, EVERYTHING, has a home and it should be there.
This is the first day of the rest of my life. And I am thrilled to be so fortunate as to have friends that help, a lover that is beyond a rock without whom none of this would be possible either and a feeling inside my soul which screams; "ITS ABOUT TIME YOU LISTENED... now you gotta run with it." And RUN I WILL.
SDM
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