I hope this finds you all well. I myself am up at the crack of dawn because there is so much that I need to get done.
As always on Saturday I started doing prep for brunch. L was on vacation that meant that we all had to pick up the slack. I developed a further appreciation of L and how hard he works and the things he gets accomplished in a day. He really is a machin (misspelled on purpose). I didn’t really have to do anything for the line; my primary focus was on the brunch prep.
Brunch prep involves each of the following;
Crack 2 case eggs
Dice red onion, peppers, mushrooms, Kessler and green onion
Prep the sausage, bacon and peameal
Cut Top butt into useable sections (in this case 10)
Make Greek Salad, Tuscan Bean, Roasted Vegetables, Meat Platters (8), Cheese Platters (8), Fruit Platters (a lot), Chicken Salad, Potato Salad, Caprese Salad (8 platters), Waffle Batter, whipped cream, chocolate sauce, strawberry compote, babaganoush, whipped butter, whipped cream cheese
These are just some of the things that I got done today. I had only been scheduled until five but because there was so much to get done I said that I was more than willing and able to stay and that I was willing to come in earlier tomorrow in order to make sure that we got everything done.
Chef J was working near me and I saw that something was up and asked what was going on. As Head Chef was not there Chef J went out to deal with something and then came back. I asked what was up and he said that we had to do a tasting menu on the fly. He started thinking about it and I felt that I had an opportunity to assist both with the idea and construction. For about seven or eight minutes I blurted out things that came to mind that I would do if I had to build a menu quick. It was fun bouncing ideas off of him and he was bouncing ideas of me too. After this short time Chef J developed the plan and we started working it.
We made a four course appetizer tasting and a main course. We started with an amuse Bouche of Wild Mushroom Gnocchi with a cream sauce, spinach and crispy pancetta on top. Second tasting was a stuffed quail. Third course was a Salmon Tartare wrapped in a crepe. Fourth was Curried apricot and duck. It was exciting and exhilarating to develop something and execute it so quickly. I loved it. I really felt as if I was in my element. Moreover Chef J really appreciated it as well and said so several times. He actually said that my blurting things out helped him to create what he did and that he was super appreciative of my assistance.
I also realized again today that when I think about what I am doing too much rather than just do it it becomes like a chore, it is extremely difficult and I find that I fight my mind and my body. BUT, when I just do what I know how to do and don’t over complicate it with unnecessary thoughts I can execute quite well. I know that time and experience are my best teachers but I now also know that I need to quiet my mind quite a bit more when I am in the kitchen.
By quiet what I am referring to is that nagging little voice that is inside all of our heads. It is filled with malice, mean spiritedness, doubt, fear, etc. I’m sure you all know that little voice and the way that it causes you to respond either physically or through a loss of mental acuity. I am making a concerted effort this week to silence that voice and to allow my body to do what it knows how to do.
I also got a new knife today. This caused an excitement that used to be reserved for the death of a pen or the purchase of a new one. My heart actually skipped a beat as I put a new tool in my hand. A tool that means far more to me as I realize my life’s purpose and my own personal if not selfish realization of my dreams. I purchased another Mac knife (www.macknife.com ). (I really like the style, construction, weighting, ease of use and sharpness). The one I just bought can be found here; http://www.macknife.com/images/knives/pmsk65.gif .
As well I also wanted to make a side note about my last post. I often consider the other side of food. In Canada, and in fact in the industrialized world we take food for granted. It is a secondary concern or even lower. The reason for this is that we live in a society of gross (read a lot) abundance. Think of the industrialized world as if it were a child of wealth. There are two kinds of children who grow up in wealth. Those that have a full appreciation and understanding of it and then there are the wayward ones that become spoiled, complacent and unaware of the lengths that are gone to for wealth to amass. With food in the industrialized world we are the exact same as the second child. I mention all this because my mother lives on the ground in Africa. She is surrounded by poverty and lack and I felt that I needed to mention that we are spoiled here and have little or no understanding of how the food we eat arrives at our plate and have even less respect for it (in most cases). I wasn’t even going to make this side note but I felt it was important to try to get everyone to see that food is much more than what we put on our plate or is put on the plate in front of us. Yes of course it is sustenance but if you look at the world today you will see that food is used as a weapon, as a tool and there is an ugly side to it.
But this realization is something I have known my whole life. It is also something that I plan on working to correct. We have no attachment to our food here. Most kids could not tell you that a carrot grows underground or that a mushroom grows in the dark. Most kids today have not seen a farm, whether animal or vegetable, and as such there is little or no appreciation for the food we eat. Do you think that if we took a child from Africa, India or China and brought them to a farm that they would have a greater appreciation then would a child from the industrialized world?
At any rate Monday is my day off and I plan on finishing The Nigel Didcock book. Moreover, Executive Chef gave me another great book; Michel Roux’s “Sauces.” And let me just tell you how excited I am to tear through that while sipping a great whiskey.
Thus I leave you with the following thought from Albert Schweitzer; “Ethics cannot be based upon our obligations toward [people], but they are complete and natural only when we feel this Reverence for Life and the desire to have compassion for and to help all creatures insofar as it is in our power. I think that this ethic will become more and more recognized because of its great naturalness and because it is the foundation of a true humanism toward which we must strive if our culture is to become truly ethical.”
I hope you are all truly inspired today, tomorrow and next week. Dream big and HAPPY EASTER!
A la prochaine
SDM
Sunday, March 23, 2008
Wednesday, March 19, 2008
Food Considerations (file under awakening of all I have studied)
I came to a professional kitchen by way of discovering what it meant to be myself. I have spent the better part of the last two days analyzing food. Its proliferations. The way that influences have touched cultures far removed from one another. How ingredients can interconnect at a seemingly irrational moment and produce culinary serendipity. Have any of you ever looked at your plate and wondered how the food you are eating now was somehow influenced by a battle at the Plains of Abraham or through colonial conquest? Peaceful coexistence? Or by chance?
Do you think when Jules Verne wrote one of his masterpieces; “Around the World in 80 days,” he could envision the world as it is today? Do you think that he had enough foresight to imagine that our growing global population would at some point interact with each other in less than a day? Getting on a plane in New York and being in Shanghai or Delhi less than 18 hours later? Well now I’ve started looking at food as a component of our development both as a species and a civilization. I’ve started exploring the relationship between cultural diversity and richness with the proliferation and spread of something as simple (yet highly valued) as salt.
I think of the past as a conduit to the future. I look at the present as a consequence of the past and a catalyst for the future and though intelligent I had never thought to look at the impact of food on the directions and right turns that the world has taken. Of course I’ve looked at the micro and the macro trying to piece together some broad stroke understanding to how we’ve come to here. But now, as I look deeply and meaningfully into food I am beginning to see the history of conquest, colonization, subjugation and control come to life. And all this through the spread of the chopstick, or certain curing methods.
When I thought about writing this post I thought about breaking down the cultural influences on each of the areas that I’ve spent the last two days studying. Until that is I came to the conclusion that perhaps it is more important to look at the underlying issues, the catalysts, the impetus for foods spread and the meaning of that spread. Have any of you ever thought about the plate of spaghetti, or pizza, or dim sum or curry that you are eating? Have you ever considered the various elements of space, time and history that had to take place for the proliferation to occur?
The spread of food is the history of the spread of domination both militarily and culturally. Much now as the United States spreads democracy both through the barrel of a gun and through cultural hegemony that plate of spaghetti that you are eating, or the curry, was also spread the same way though with differing effects.
Initially, the spread of food was the result of established trade routes. Established that is by pioneers that had the wherewithal and the fortitude to travel into the unknown to reach across divides that had hitherto unknown and misunderstood cultural divides. Imagine if you will De Gama traveling for the first time a sea route that opened up the spice trade? Or consider if you will the Arab dominance of the spice trade (predominantly because of ideal positioning on the map) and the resultant ten to forty times more Europe paid for spices because they were at the behest of the Arabs. Have you considered how revolutionary it is that the most common element of every human’s life has now been influenced by the rapid proliferation of food in the last twenty years? Consider this for a moment, when did the specialty food shops start rising up? What influence did this have on your consumption?
To me it would appear that choice is not merely enough. The cultural richness, enhanced by historical significance and naturally great flavour shapes many of your decisions today as an after thought and nothing more. Yet as I continue the journey that I am on, I strive to seek to understand the cultural influence and significance of for example Kimchi.
Have you ever considered how Szechwan or Thai, or Middle Eastern or Eastern Europe Cuisine was able to make a stronghold? There is the obvious movement of people by plane, train or automobile but what of the ability of a dish to take hold? What of, for example, falafel and its impact on Toronto’s cuisine as an example? Or Poutine?
Take Persian cuisine. What was the impetus for its introduction and flourishing in Western Culture? Is there some great historical event, mass exodus, or outside influence that has brought you to the words; extra tahini and tabouli? What do you think?
I myself have looked at Asia, India, China, The Americas and now Europe and I can isolate the trends that historically led to their proliferation. And I begin to wonder in this ever increasingly global world does the Thai curry I’m eating tonight have the same cultural importance here that it has there? The answer to me is quite simple. In South East Asia rather than saying; “How are you?” or “What’s up?” They ask some type of variation of; “Have you eaten yet?” In Thai it is; “Have you eaten rice today?”
Can you imagine greeting someone with the words; “Have you eaten McDonalds today?” For some reason it is lost on us here in the so-called New World. The importance of food, its impact on our lives and indeed our spiritual well-being has become perverted by the instant gratification culture that we have allowed to rise up. Our sense of community, togetherness, etc has been adversely affected by the life that we have accepted as commonplace in North America. To a degree in Europe but at least there, as it is in Asia, India, South East Asia, food is more than just food. It is a celebration and a means of uniting the communal environment that until recently had been the commonplace and motivator of society.
What meaning can we draw from the fig? The date? The pomegranate? Roti? Curry? How has sorghum changed us? Or millet? Maize or Patagonian Anglerfish? How does the life I live each day impact each of these things and what’s more the people that brought them to my awareness?
Food is so commonplace that it has been reduced in our society to an afterthought. But as I have mentioned before; Had Khrushchev eaten fried pork instead of chicken Kiev would there have been a nuclear war? Had Mao not been able to mobilize the masses through his understanding that the way to the people was through their stomach would China be the massive power that it is today? Look at Gandhi and his move away from food to prove a point? The Irish Hunger strikers? There is nothing more powerful that a human can do than choose to whittle away at his own existence through the refusal of food to teach those around them a point? Without food we are nothing? In a very short period of time our bodies shut down and we become incapable of life.
What if the Germans had had proper food and shelter when fighting a two front war? What would have happened then? What if Goliath had had his bowl of Wheatties the day that David came with his slingshot?
Naturally I could sit here all day and make pronouncements about food and its importance but I think the point that I am trying to make is that the plate of food that will invariably be in front of you today is far more important that you give it credit for.
This then leads me to my next point. How do I convince the masses that the food that I prepare is more than just a plate? It is a confluence of space and time, historical significance and future impact. It is the source of all. It is the bringing together or communities, of minds, both like and at extreme odds.
Look at the spread of the Mongols and you gain insight into the culinary practices of the Russians as well as the French. Look to the Chinese and their influence on Korea, Japan and the rest of Southeast Asia. Look at Europe and the spread of tradition and manipulation in the new world to create new dishes with a Native American slant? Look at the Incas and the royal road and what that meant to a dish being prepared 1500 miles away from where it was born and the similarities and minute differences that result. Look at the Emilian Way in Italy and the impact that it had.
Each of these examples have awakened me to the heritage and future of dishes. Civilizations advancement is the story of food. It is the presentation of a novel concept to an old idea in an appetizing way. Scarcely one hundred and fifty years ago there was no such thing as a restaurant and look at the world today. Can you go a block without finding one (though I hardly call fast food a restaurant)?
At any rate I felt that instead of boring you with detail, I would instead get you to start looking at your plate. Devour it yes but also devour its cultural and historical significances.
What if Jean Chrétien didn’t like Pepper on his plate? But more importantly where did the pepper come from?
I thought I would end with this quote from Gandhi;
“Human nature will only find itself when it fully realizes that to be human it has to cease to be beastly or brutal.”
Be inspired today. Live, love and laugh.
A la prochaine
SDM
Do you think when Jules Verne wrote one of his masterpieces; “Around the World in 80 days,” he could envision the world as it is today? Do you think that he had enough foresight to imagine that our growing global population would at some point interact with each other in less than a day? Getting on a plane in New York and being in Shanghai or Delhi less than 18 hours later? Well now I’ve started looking at food as a component of our development both as a species and a civilization. I’ve started exploring the relationship between cultural diversity and richness with the proliferation and spread of something as simple (yet highly valued) as salt.
I think of the past as a conduit to the future. I look at the present as a consequence of the past and a catalyst for the future and though intelligent I had never thought to look at the impact of food on the directions and right turns that the world has taken. Of course I’ve looked at the micro and the macro trying to piece together some broad stroke understanding to how we’ve come to here. But now, as I look deeply and meaningfully into food I am beginning to see the history of conquest, colonization, subjugation and control come to life. And all this through the spread of the chopstick, or certain curing methods.
When I thought about writing this post I thought about breaking down the cultural influences on each of the areas that I’ve spent the last two days studying. Until that is I came to the conclusion that perhaps it is more important to look at the underlying issues, the catalysts, the impetus for foods spread and the meaning of that spread. Have any of you ever thought about the plate of spaghetti, or pizza, or dim sum or curry that you are eating? Have you ever considered the various elements of space, time and history that had to take place for the proliferation to occur?
The spread of food is the history of the spread of domination both militarily and culturally. Much now as the United States spreads democracy both through the barrel of a gun and through cultural hegemony that plate of spaghetti that you are eating, or the curry, was also spread the same way though with differing effects.
Initially, the spread of food was the result of established trade routes. Established that is by pioneers that had the wherewithal and the fortitude to travel into the unknown to reach across divides that had hitherto unknown and misunderstood cultural divides. Imagine if you will De Gama traveling for the first time a sea route that opened up the spice trade? Or consider if you will the Arab dominance of the spice trade (predominantly because of ideal positioning on the map) and the resultant ten to forty times more Europe paid for spices because they were at the behest of the Arabs. Have you considered how revolutionary it is that the most common element of every human’s life has now been influenced by the rapid proliferation of food in the last twenty years? Consider this for a moment, when did the specialty food shops start rising up? What influence did this have on your consumption?
To me it would appear that choice is not merely enough. The cultural richness, enhanced by historical significance and naturally great flavour shapes many of your decisions today as an after thought and nothing more. Yet as I continue the journey that I am on, I strive to seek to understand the cultural influence and significance of for example Kimchi.
Have you ever considered how Szechwan or Thai, or Middle Eastern or Eastern Europe Cuisine was able to make a stronghold? There is the obvious movement of people by plane, train or automobile but what of the ability of a dish to take hold? What of, for example, falafel and its impact on Toronto’s cuisine as an example? Or Poutine?
Take Persian cuisine. What was the impetus for its introduction and flourishing in Western Culture? Is there some great historical event, mass exodus, or outside influence that has brought you to the words; extra tahini and tabouli? What do you think?
I myself have looked at Asia, India, China, The Americas and now Europe and I can isolate the trends that historically led to their proliferation. And I begin to wonder in this ever increasingly global world does the Thai curry I’m eating tonight have the same cultural importance here that it has there? The answer to me is quite simple. In South East Asia rather than saying; “How are you?” or “What’s up?” They ask some type of variation of; “Have you eaten yet?” In Thai it is; “Have you eaten rice today?”
Can you imagine greeting someone with the words; “Have you eaten McDonalds today?” For some reason it is lost on us here in the so-called New World. The importance of food, its impact on our lives and indeed our spiritual well-being has become perverted by the instant gratification culture that we have allowed to rise up. Our sense of community, togetherness, etc has been adversely affected by the life that we have accepted as commonplace in North America. To a degree in Europe but at least there, as it is in Asia, India, South East Asia, food is more than just food. It is a celebration and a means of uniting the communal environment that until recently had been the commonplace and motivator of society.
What meaning can we draw from the fig? The date? The pomegranate? Roti? Curry? How has sorghum changed us? Or millet? Maize or Patagonian Anglerfish? How does the life I live each day impact each of these things and what’s more the people that brought them to my awareness?
Food is so commonplace that it has been reduced in our society to an afterthought. But as I have mentioned before; Had Khrushchev eaten fried pork instead of chicken Kiev would there have been a nuclear war? Had Mao not been able to mobilize the masses through his understanding that the way to the people was through their stomach would China be the massive power that it is today? Look at Gandhi and his move away from food to prove a point? The Irish Hunger strikers? There is nothing more powerful that a human can do than choose to whittle away at his own existence through the refusal of food to teach those around them a point? Without food we are nothing? In a very short period of time our bodies shut down and we become incapable of life.
What if the Germans had had proper food and shelter when fighting a two front war? What would have happened then? What if Goliath had had his bowl of Wheatties the day that David came with his slingshot?
Naturally I could sit here all day and make pronouncements about food and its importance but I think the point that I am trying to make is that the plate of food that will invariably be in front of you today is far more important that you give it credit for.
This then leads me to my next point. How do I convince the masses that the food that I prepare is more than just a plate? It is a confluence of space and time, historical significance and future impact. It is the source of all. It is the bringing together or communities, of minds, both like and at extreme odds.
Look at the spread of the Mongols and you gain insight into the culinary practices of the Russians as well as the French. Look to the Chinese and their influence on Korea, Japan and the rest of Southeast Asia. Look at Europe and the spread of tradition and manipulation in the new world to create new dishes with a Native American slant? Look at the Incas and the royal road and what that meant to a dish being prepared 1500 miles away from where it was born and the similarities and minute differences that result. Look at the Emilian Way in Italy and the impact that it had.
Each of these examples have awakened me to the heritage and future of dishes. Civilizations advancement is the story of food. It is the presentation of a novel concept to an old idea in an appetizing way. Scarcely one hundred and fifty years ago there was no such thing as a restaurant and look at the world today. Can you go a block without finding one (though I hardly call fast food a restaurant)?
At any rate I felt that instead of boring you with detail, I would instead get you to start looking at your plate. Devour it yes but also devour its cultural and historical significances.
What if Jean Chrétien didn’t like Pepper on his plate? But more importantly where did the pepper come from?
I thought I would end with this quote from Gandhi;
“Human nature will only find itself when it fully realizes that to be human it has to cease to be beastly or brutal.”
Be inspired today. Live, love and laugh.
A la prochaine
SDM
Monday, March 17, 2008
Days off and Paintball Kidnapping (file under great bonding experience)
Hello readers. I hope this finds you well and ready for the clearly upcoming spring. I say clearly as my back (as those of you that know me can attest) is a season changing barometer. I have had a bad back since I was a kid attending RSGC. Something had happened which kicked out some crazy heart palpitations that led to a white out and me falling to the ground. Long story short, when the seasons change, especially from fall to winter and winter to spring I am in an excruciating amount of pain. Today I am in the most pain I have been in all year and this leads me to believe that Spring has definitely Sprung (I’m almost as good a Weirton Willie).
So this week is rather slow and has afforded me the time to catch up with all my blogging, studying and reading. I’ve been rereading the Bible and today have finished Deuteronomy again. I’m not searching for any specific answer but rather looking at the broader issues of personal development as I reread the Bible and specifically how it relates to the way I grew up, the things that I was exposed to and the personal realizations that I have come to as a result. Spiritually well rounded I hope that I can bring the same knowledge to my children without force-feeding them. My own spiritual awakening is grounded in the belief is akin to Einstein’s in that his description of God is anything that he could not explain and I’ve always liked it when he said; “I don’t believe that God plays dice with the universe.” My God, for any of you who care to know, is not the Catholic God, or Lutheran or any other organized religion. I believe that God is everywhere around us, under trees, under stone, in the water, everywhere. I choose to believe that there is something out there that is far greater than I and that this belief keeps me grounded and centered.
I’ve gotten a little further in “The Professional Chef” by the Culinary Institute of America (CIA) and will post more on this later today. I will also include a detailed breakdown of my thoughts on Nigel Didcock and his food.
Monday was an awesome day. I woke up feeling refreshed after a good sleep and got ready to be kidnapped by the crew I work with. We went out near Hamilton for a paintball adventure that was incredible. I don’t do a lot of things for myself including buying clothes, or entertainment or going to play paintball. In fact the last time I went paintballing I’m pretty sure was before I started university. But it is kind of like riding a bike. You never forget.
The best part for me was that I got to spend forty-five minutes driving with Executive Chef and picking his brain on some of the things that I’ve been thinking about. Our conversation was not limited to the culinary field either, we spoke about love, kids, and life in general, likes, dislikes and my favorite, READING! Executive Chef and I both share a voracious appetite for reading and the genre that we both like best is the same. As if I needed more reasons to like this man. At any rate our conversation was a great one and was the perfect starting point to a day of fun, celebration, discovery and PAIN!
In all there were eleven of us that entered the field of battle that day. The first thing that occurred to most of us was that in the closed space we were fighting in there are people, right now, at that very moment, who were firing real bullets, in real closed quarters, at real people with real effect. It was not lost on me that Executive Chef was the first to vocalize this.
So the rag tag group of Back of House with a couple Front of House donned our masks, walked through the mesh, removed out barrel cover and were ready to battle. The teams were a free form mix of just joining whichever side you wanted. One of F.O.H, JP, and I were very good as a team and worked together quite well. We were able to develop strategy that served us well though there were a few times that I got my ass kicked.
For those of you who have not played paintball let me just say that the first time you get pinged you never forget it. My first shot was a blindside of my right knuckle (which is nicely bruised right now). I also took a few shots to the face, groin and arm. All of which have serious bruising. But let me say this, I gladly accept the bruises as I do feel that it brought us a little closer together as a team (all of us that is). To me that was the point of going. To further develop my feeling of being on the team and of course the obvious laughter that results in the controlled pain of someone you work with.
The final game was a real shit show. We had decided to do a reset game that meant that when you got shot you returned to the base and wiped off the shot. If you could not wipe off the shot you had to call someone to wipe it off for you. I had taken out a few first shots before I got mine. I returned and wiped off my shot. JP and I were hunkered down to the left of the playing field and had a pretty good scope of view. I was laid out on the floor trying to ding a player that had no idea where I was. Finally, ping. Nailed him and he was out. Then I tried to reposition to the other side to see if I could see anything. Out of nowhere, like a charging banshee, yet quiet as a mouse comes Chef J charging faster than a Cheetah. Tap, tap, tap, tap, and tap. Five shots right to the ass. And man does it still hurt. But it makes me laugh thinking about it now that I could get that sneak attacked with someone watching my back. JP got wasted too.
All in all it was a great experience and I can hardly wait to do it again. At any rate. I will be back with more Chef type stuff in a few hours.
A la prochaine
SDM
So this week is rather slow and has afforded me the time to catch up with all my blogging, studying and reading. I’ve been rereading the Bible and today have finished Deuteronomy again. I’m not searching for any specific answer but rather looking at the broader issues of personal development as I reread the Bible and specifically how it relates to the way I grew up, the things that I was exposed to and the personal realizations that I have come to as a result. Spiritually well rounded I hope that I can bring the same knowledge to my children without force-feeding them. My own spiritual awakening is grounded in the belief is akin to Einstein’s in that his description of God is anything that he could not explain and I’ve always liked it when he said; “I don’t believe that God plays dice with the universe.” My God, for any of you who care to know, is not the Catholic God, or Lutheran or any other organized religion. I believe that God is everywhere around us, under trees, under stone, in the water, everywhere. I choose to believe that there is something out there that is far greater than I and that this belief keeps me grounded and centered.
I’ve gotten a little further in “The Professional Chef” by the Culinary Institute of America (CIA) and will post more on this later today. I will also include a detailed breakdown of my thoughts on Nigel Didcock and his food.
Monday was an awesome day. I woke up feeling refreshed after a good sleep and got ready to be kidnapped by the crew I work with. We went out near Hamilton for a paintball adventure that was incredible. I don’t do a lot of things for myself including buying clothes, or entertainment or going to play paintball. In fact the last time I went paintballing I’m pretty sure was before I started university. But it is kind of like riding a bike. You never forget.
The best part for me was that I got to spend forty-five minutes driving with Executive Chef and picking his brain on some of the things that I’ve been thinking about. Our conversation was not limited to the culinary field either, we spoke about love, kids, and life in general, likes, dislikes and my favorite, READING! Executive Chef and I both share a voracious appetite for reading and the genre that we both like best is the same. As if I needed more reasons to like this man. At any rate our conversation was a great one and was the perfect starting point to a day of fun, celebration, discovery and PAIN!
In all there were eleven of us that entered the field of battle that day. The first thing that occurred to most of us was that in the closed space we were fighting in there are people, right now, at that very moment, who were firing real bullets, in real closed quarters, at real people with real effect. It was not lost on me that Executive Chef was the first to vocalize this.
So the rag tag group of Back of House with a couple Front of House donned our masks, walked through the mesh, removed out barrel cover and were ready to battle. The teams were a free form mix of just joining whichever side you wanted. One of F.O.H, JP, and I were very good as a team and worked together quite well. We were able to develop strategy that served us well though there were a few times that I got my ass kicked.
For those of you who have not played paintball let me just say that the first time you get pinged you never forget it. My first shot was a blindside of my right knuckle (which is nicely bruised right now). I also took a few shots to the face, groin and arm. All of which have serious bruising. But let me say this, I gladly accept the bruises as I do feel that it brought us a little closer together as a team (all of us that is). To me that was the point of going. To further develop my feeling of being on the team and of course the obvious laughter that results in the controlled pain of someone you work with.
The final game was a real shit show. We had decided to do a reset game that meant that when you got shot you returned to the base and wiped off the shot. If you could not wipe off the shot you had to call someone to wipe it off for you. I had taken out a few first shots before I got mine. I returned and wiped off my shot. JP and I were hunkered down to the left of the playing field and had a pretty good scope of view. I was laid out on the floor trying to ding a player that had no idea where I was. Finally, ping. Nailed him and he was out. Then I tried to reposition to the other side to see if I could see anything. Out of nowhere, like a charging banshee, yet quiet as a mouse comes Chef J charging faster than a Cheetah. Tap, tap, tap, tap, and tap. Five shots right to the ass. And man does it still hurt. But it makes me laugh thinking about it now that I could get that sneak attacked with someone watching my back. JP got wasted too.
All in all it was a great experience and I can hardly wait to do it again. At any rate. I will be back with more Chef type stuff in a few hours.
A la prochaine
SDM
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