I'd meant to get this post up sooner, but this summer has turned out to be an unusually busy one. It's not the usual way of things in our kitchen to get overtime in July and August, but there you are. There's been just enough events to keep us occupied, and now that we have enough staff we're starting to make more things from scratch - for example ( Read more... )

In a greatly appreciated turn of events, I've actually had this past week, and will have next week off, from job two. A couple of weeks ago I'd have been pulling my hair out in frustration at the loss of income, but I've decided that my student loans have gotten all the angst they're going to get. It's been a trying winter and I'm ready for a ( Read more... )

Yesterday, I was in the elevator with my pastry exec, about to go to the basement level, when the sous from the main kitchen appeared holding a walking cane with the crowbill-style handle, and it was completely smeared with blood from the handle to about the middle of the shaft. Someone just left it in the kitchen, leaning up against the wall ( Read more... )

... and ladies line up on my left for make-outs. Or, Biblically: IT IS FINISHED. Verily, today thou shalt be with me in some place that isn't a kitchen ( Read more... )