things and such

[eugenicdiabetic]

I am now a happily employed line chef at Eccolo. This past Friday, Saturday and Sunday, I worked from 8am-5pm. I can't believe I forgot how tiring it is to stand on my feet for that long. I came home every evening, and passed out. The pluses are that I'm learning an incredible amount on the line, and I'm working with super motivated chefs who are all very passionate about the ingredients we're working with. I found a slug in my salad greens and excitedly pointed it out to another chef. He replied, "Thats wonderful! That means our salad greens are nice and healthy!" Some minuses are the lack of vacation time and flexibility in my schedule. Unfortunately, being fresh meat in the kitchen means I get last pick for vacation and lowest priority. I don't know if I'll make it home for Thanksgiving this year. :(  I have to plan now when I want time off work this winter break. I know people are going to be making requests, so the least I can do is make mine first.

Biggest accomplishment this past week: Handmaking 12 quarts of mayonaise/aiolii, 1.5 hours

I'm going to be exhausted forever.