Return to the Blogosphere!

A good idea (in any field) is if you haven't got a clue what you're doing, you should absolutely stop and reconsider. Reorganize. Reboot. No shame in starting over, after all, if you don't have time to do it right the first time, when will you have time to do it at all? (Thanks, John Wooden!)

I stopped writing for a year because I really didn't know where I was going... at all. My writing was aimless, my personal life was sloppy and inconsistent, and I needed to figure out what the hell I was really doing with my life. Ultimately, I'm still not 100% sure on that front. I've got a lot of options ahead and I'm thankfully in a very flexible field I adore. But life's definitely gotten more stable. My dog and I are in a cute studio I can comfortably afford, my bills are all paid mostly on time for the first time...frankly ever. I even have a human being who likes spending time with me on the regular! It's pretty exciting. And so delightfully average. I absolutely love it. And I feel comfortable enough to start writing again.

Writing about the cooking I'm doing, the events I work, the weird little freelance life I'm building alongside my day job. I can't guarantee this blog will always best filled with ridiculous stories and weird adventures, but hopefully it'll bring a smile to your face!

Cheers~

My Night to Remember

*February 20, 2015*

*5:42pm

There is something to be said for a "devil-may-care" attitude. It winds up creating experiences out of a generally lackluster Friday night. Which is why now, after 3.5hours of SoCal traffic and 3 cigarettes later, I am in Anaheim, California, about to attend a Culinary Institute of America alumni reception/unveiling of a new commercial kitchen. Or something like that. I'm certainly not a CIA alum, and I don't honestly know what's going on  at the moment, Chef Thomas Keller just tweeted about this last night and invited industry professionals in the LA area to attend. So I said screw it and showed up.
I look at this as either a great networking opportunity, or an inspiration for... Something. I've been exercising a lot of patience lately, and I need a little reminder that everything will work itself out. I had my interview for the James Beard Women in Culinary Leadership Grant on Wednesday, and won't hear back for another few days, so I'm really looking forward to this also being a great distraction for me.

6:30pm

Just met Thomas Keller. Night is fucking MADE*

February 23, 2015

That was such an amazing night for me. I am so happy I went! Now, it was awkward at first, as I was a solid 20 years younger (at least) than the majority of the attendees. But as the night went on, and the wine flowed, and Chef Keller introduced himself to me, I began to loosen up, and really take in the event. Turns out that, beyond being an alumni reception, it was also unveiling the new showroom for the Hestan commercial kitchen equipment. I have never been in a room so full of industry professionals who actually knew what the hell they were talking about. And the equipment itself? I was very impressed. Most commercial ovens I've worked with, you have to baby the door so it doesn't fall off after repeated use. The Hestan oven? I watched 3 adult men stand on the open door and use it as a temporary stage. That was freaking awesome.

It was a great night for inspiration. I left that night, rejuvenated and excited for where my career will go. I may be stuck in limbo right now, but I was able to take that night, and go crazy at the farmer's market the next morning. I've been making my mustard, pickles, salmon tartar... I'm happier. And the busier I keep myself, the less I'll panic about the grant! :D

http://www.hestancommercial.com

Party for Life!

It's probably a symptom of being in my mid-twenties, but I have been feeling restless. Again. It's getting aggravating, but I think I've finally figured out why.

Predominately, I am a bossy know-it-all that likes to throw parties. I get a rush from conceptualizing, planning, and executing events. I have thought, for the longest time, that I needed to stay in kitchens because that was all I thought I knew how to do. How refreshing to discover otherwise recently! I was recently hired as a manager of a VIP tent at a festival I have worked with for the past 3 years. Before, I worked with this festival as a pet project, something I enjoyed volunteering for and got a sense of accomplishment from every year. At my prior retail job, a large part of my position was also event coordination. For whatever reason, it is only just now occurring to me that maybe, just maybe, I should work in event planning. And, much to my surprise, my years in restaurants will actually be an asset. I called a respected events company here in Atlanta today to inquire about any job positions available. The woman I spoke with asked if I was looking for a particular position, and I mentioned I was looking at event planning- making sure to add I had spent 2-3 cumulative years with pertinent event experience, as well as 8-9 cumulative years of hospitality experience. At that, she perked up an asked me to e-mail her a resume.

I know that isn't a guarantee of anything. However, just the knowledge that I could be qualified, and actually have a new, more exciting opportunity on the horizon is a nice adrenaline boost! And even if I don't get into this company, there are many other smaller companies I could probably weasel into. Knowledge of options feels so freeing!

Don't get me wrong, I adore the restaurant industry and the camaraderie that goes along with kitchen work, but I have never wanted to spend years of my life in a physically taxing environment. And one day, I want to have kids- how could I possibly raise them while slaving on a hot line? I still want to own a bar, but I don't want to be the one doing the menial, mind-numbing prep tasks. Event coordination seems like it would be a more ideal situation. Can't hurt to try, at least!