There's Nowhere Else I'd Rather Be
Except....
1. With my girlfriend at her mom's house enjoying a family dinner
2. In bed with my cats, some weed, and my Nintendo Wii
3. Watching football with a Coors Light
4. Playing football
5. Half drunk at the Highlands Bar
6. Riding on a float with Kanye West in the Macy's T-Day parade
But alas, I am at work. Work work work work work work work.
I'm thankful for being in demand.
Happy Thanksgiving Turkey Fuckers.
1. With my girlfriend at her mom's house enjoying a family dinner
2. In bed with my cats, some weed, and my Nintendo Wii
3. Watching football with a Coors Light
4. Playing football
5. Half drunk at the Highlands Bar
6. Riding on a float with Kanye West in the Macy's T-Day parade
But alas, I am at work. Work work work work work work work.
I'm thankful for being in demand.
Happy Thanksgiving Turkey Fuckers.
i can cook like crazy, but my eye for portions is for s**t
does anybody else have trouble making just one or two portions of things when they cook at home? it's just me and my wife, and even though i always try to mentally scale back my recipes, i always end up with enough soup or spaghetti to feed at least six people. i know better, and yet, every time...
am i the only one?
am i the only one?
New blog to check out
http://blog.ideasinfood.com/
Ideas in food is simply amazing. Way outside the box.
chef
"If they have the responsibility to make sure something is right, and get blamed for being wrong, they have earned the [title] of chef."
Frederic "Fritz" Sonnenschmidt, CMC
Frederic "Fritz" Sonnenschmidt, CMC
Regulars......cuntinued.
15 minutes until close. Not one table for over an hour. I sent all, but one of my staff home. We closed the line. FOH a ghost town. All but one sent home. We are all set to be on the road for the 30 minute drive back to town right at 8:00 pm PST. Then in rolls a local who we've all come to dread. She is all alone and wants a table by the fire to enjoy her new Keith Richards Autobiography. All she ordered is a small side of vegetables.
A little bit about her: She has been coming in for almost 5 years making our lives miserable. She is constantly trying to get free shit out of us. She is a very bitter woman with a reputation among the locals as being an insane bitch. We have concierge that duck behind the counter when they see her approaching. We have servers who give up a section to not have to wait on her. We have employees that hide in the back until she's gone (me included).
15 minutes until close. I'm the closing manager. She's enjoying a book by the fire. Sometimes I wonder if there is a restaurant industry deity we can pray to or offer sacrifice to stop these moments before they happen. Save us Keith Richards. Save us.
A little bit about her: She has been coming in for almost 5 years making our lives miserable. She is constantly trying to get free shit out of us. She is a very bitter woman with a reputation among the locals as being an insane bitch. We have concierge that duck behind the counter when they see her approaching. We have servers who give up a section to not have to wait on her. We have employees that hide in the back until she's gone (me included).
15 minutes until close. I'm the closing manager. She's enjoying a book by the fire. Sometimes I wonder if there is a restaurant industry deity we can pray to or offer sacrifice to stop these moments before they happen. Save us Keith Richards. Save us.
Pros and Cons for a World Class Chef...
On one side you have a great salary, benefits, and job security. On the other you have compromised quality, snuffed inspiration, and nothing you can do about it other than quit.
I love my job. This post doesn't concern me. It does however concern someone who has skills and knowledge way far beyond this small Pacific NW town. A world class chef with an audience that is decades behind in fine dining. Every time he tries to fly higher and take this place with him he gets his wings clipped. It isn't monetary and it isn't a pride thing. He loves this town and does not want to have to leave it. It wears him down. I see it happen.
So here is a question: What is more important? Becoming the best you can be or settle for what you have now because it pays well despite the compromises?
I love my job. This post doesn't concern me. It does however concern someone who has skills and knowledge way far beyond this small Pacific NW town. A world class chef with an audience that is decades behind in fine dining. Every time he tries to fly higher and take this place with him he gets his wings clipped. It isn't monetary and it isn't a pride thing. He loves this town and does not want to have to leave it. It wears him down. I see it happen.
So here is a question: What is more important? Becoming the best you can be or settle for what you have now because it pays well despite the compromises?
