my life needs mise en place
Piece of advice, dont drink 5 espresso's the day you have to work a 17 hour shift. No matter how tired you are, you cant sleep for at least an hour after you get off work.
10mg of valium might help get my body back in order after a week from hell....one cook got arrested and fired, when he came to get his things, it was sad. He was pretty cool about it, but he made us all laugh, he cooked meat really well and kept the stress level down when we were slammed and in the shits.
It's a different vibe back there now. we got a new person training, another one in the wings because our entremetier is leaving. Needless to say, after a few glasses of warre's 1977 vintage port with the chef, he made it clear that my workload was going to be quite high for a few weeks. Which is fine with me to be honest.
Chef:"You are going to be working 6 days a week (aka 72 hours) for a little while"
Me: "That's fine, I dont have many responsibilities, just bills and the gym"
Chef:"What about friends/girlfriends/any kind of life"
Me: "This is my life, you gotta do what needs to be done right?" *this was the port talking*
-I have no problem stepping up, considering its gonna be me, the chef and two new guys until our sous chef gets back. no pressure huh?
But man, its hard hard work. I knew it would be, but i'm so tired I can't even sleep. I sacrificed a lot for this job, and hurt some people in the process. It's a guilt I live with. I have friends who have doubts I'm still alive. I hurt someone I cared about really badly. I'm not raking in much dough and am a bit lonely right now and my eyes burn from lack of sleep.
The scary part is that I could not be happier. Got to spend mother's day dinner with the fam and loved it. I wish I could see them more, or help out with my mom's recovery from shoulder surgery. She's busting her butt with one good arm, and working in civil service a few days a week. My dad travels on biz quite a bit, so in some way, I want to live up to their work ethic and make them proud.
But I get lonely. My bones ache and my hands hurt. My speed is getting better in the kitchen, and my chef appreciates my hard work and stepping up. I need to drink less too and get back to the gym. Saving money is key as well. Goals are meant to be aquired, but it's obvious my personal life has to take some kind of backseat for a bit.
Well our new rabbit confit salad with tuile d'lei is fantastic. Cardamom, pepper, allspice and cinnamon are mixed in the rabbit confit oil. slow cooked for 14 hours at 200 degrees. tender and yummy. The dressing is sherry vin, honey and olive oil. perfect blend of sweet and acid, the green almonds and tuiles made from milk/milk powder are amazing.
I love the wahoo wrapped in ramp leaves with morel mushrooms, purple carrot broth, fiddlehead ferns and turnips. Braised short ribs with
If you ever get the chance to eat a trumpet royale mushroom, do it. they are steaky and meaty, like a porcini. On a parmesan sablee with pine nut dressing and carmelized onions, its awesome.
Ok enough food, got 20 trout to fillet, ramp mousse to make and tuna to slice. Time for bed.
10mg of valium might help get my body back in order after a week from hell....one cook got arrested and fired, when he came to get his things, it was sad. He was pretty cool about it, but he made us all laugh, he cooked meat really well and kept the stress level down when we were slammed and in the shits.
It's a different vibe back there now. we got a new person training, another one in the wings because our entremetier is leaving. Needless to say, after a few glasses of warre's 1977 vintage port with the chef, he made it clear that my workload was going to be quite high for a few weeks. Which is fine with me to be honest.
Chef:"You are going to be working 6 days a week (aka 72 hours) for a little while"
Me: "That's fine, I dont have many responsibilities, just bills and the gym"
Chef:"What about friends/girlfriends/any kind of life"
Me: "This is my life, you gotta do what needs to be done right?" *this was the port talking*
-I have no problem stepping up, considering its gonna be me, the chef and two new guys until our sous chef gets back. no pressure huh?
But man, its hard hard work. I knew it would be, but i'm so tired I can't even sleep. I sacrificed a lot for this job, and hurt some people in the process. It's a guilt I live with. I have friends who have doubts I'm still alive. I hurt someone I cared about really badly. I'm not raking in much dough and am a bit lonely right now and my eyes burn from lack of sleep.
The scary part is that I could not be happier. Got to spend mother's day dinner with the fam and loved it. I wish I could see them more, or help out with my mom's recovery from shoulder surgery. She's busting her butt with one good arm, and working in civil service a few days a week. My dad travels on biz quite a bit, so in some way, I want to live up to their work ethic and make them proud.
But I get lonely. My bones ache and my hands hurt. My speed is getting better in the kitchen, and my chef appreciates my hard work and stepping up. I need to drink less too and get back to the gym. Saving money is key as well. Goals are meant to be aquired, but it's obvious my personal life has to take some kind of backseat for a bit.
Well our new rabbit confit salad with tuile d'lei is fantastic. Cardamom, pepper, allspice and cinnamon are mixed in the rabbit confit oil. slow cooked for 14 hours at 200 degrees. tender and yummy. The dressing is sherry vin, honey and olive oil. perfect blend of sweet and acid, the green almonds and tuiles made from milk/milk powder are amazing.
I love the wahoo wrapped in ramp leaves with morel mushrooms, purple carrot broth, fiddlehead ferns and turnips. Braised short ribs with
If you ever get the chance to eat a trumpet royale mushroom, do it. they are steaky and meaty, like a porcini. On a parmesan sablee with pine nut dressing and carmelized onions, its awesome.
Ok enough food, got 20 trout to fillet, ramp mousse to make and tuna to slice. Time for bed.