(no subject)
Well, the rest of my life is going great. The place where I work just lost it's Executive chef(E.C.) and, while personally it does mean the loss of my mentor (the one person who was willing to take a chance on me when I had no experience) and a good friend, it also means that I am also taking on some additional responsibilities.
I was doing the desserts before, with a few exceptions that have now been eliminated. I am doing the biscotti which the E.C. used to do ('cause no one else knew how) and I am also in charge of doing the desserts for all of our wine dinners (the ristorante generally hosts one every few months for anywhere between 50-100 people, they are really expensive, upscale and host only to V.I.P. clientele; usually the rich or politically connected).
After some discussion with the owner and general manager I also got my own key and a passcode to the place so I can now come and go as I please to take care of all the desserts. Oh, I almost forgot, I got another substantial raise, that makes four in nine months (and yet another promised in 30 days if I keep doing "such a good job").
The past nine months have allowed me to see most facets of the kitchen setting and I have decided that I want to become a pastry chef (line cooking simply isn't for me). I just seem to have a natural attraction to desserts (especially chocolate) and what the hell, I am good at them too.
I don't exactly know how I will pull it off just yet but whether through accumulated experience or education I am gonna give it one hell of a shot.
I was doing the desserts before, with a few exceptions that have now been eliminated. I am doing the biscotti which the E.C. used to do ('cause no one else knew how) and I am also in charge of doing the desserts for all of our wine dinners (the ristorante generally hosts one every few months for anywhere between 50-100 people, they are really expensive, upscale and host only to V.I.P. clientele; usually the rich or politically connected).
After some discussion with the owner and general manager I also got my own key and a passcode to the place so I can now come and go as I please to take care of all the desserts. Oh, I almost forgot, I got another substantial raise, that makes four in nine months (and yet another promised in 30 days if I keep doing "such a good job").
The past nine months have allowed me to see most facets of the kitchen setting and I have decided that I want to become a pastry chef (line cooking simply isn't for me). I just seem to have a natural attraction to desserts (especially chocolate) and what the hell, I am good at them too.
I don't exactly know how I will pull it off just yet but whether through accumulated experience or education I am gonna give it one hell of a shot.