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

~Romance~ and Reality

For the first Valentine's day in 12 years, I am not working. For the umpteenth Valentine's day, I am dateless. One would expect me to be bitter, like so many of my cynical friends. But I am an eternal optimist, and a romantic. Or sucker, whatever you want to call it.

As a general rule of thumb, restaurant industry folks don't celebrate Valentine's day on the 14th. If they have a significant other in the first place. For the ones that do, they go out a week earlier or later, or do something sweet like cook dinner or whatever else is vomit-inducingly adorable. For the single ones, we generally go get blackout drunk after the shift and wind up in bed with a stranger, a coworker, or strange coworker.

Coming from an industry standpoint, relationships are HARD. It's so easy to get caught up in the "hit it and quit it" transient mentality, thanks to the weird hours and staff turnover, that actually connecting with someone is difficult to maintain. I thoroughly enjoyed the hookup culture, and the one quasi-serious relationship I had with a chef was one of the most emotionally fulfilling I had ever had. Being single is infinitely easier in the long run. And right now, it's what I need.

I'm trying to finally focus my career, solidify myself as an adult, the whole nine yards. My application to James Beard Foundation Women in Culinary Leadership grant has actually managed to get to the interview stage. If I get it, it would be a massive step for me career-wise. I am so excited for that. I'm really ready to focus. And, if all goes well, maybe next year I'll be in a stable place where I can focus on making a relationship work. Or, you know, kicking ass again solo.

In the meantime, this year, my best gal pal and I are going chill with a $3 bottle of wine and chill with some good ol' crockpot cooking.

Chopped

I fucking called it.

No good comes from a position unintentionally given.

I found out tonight that the restaurant owners rehired not only their old chef back, but the entire old kitchen staff. All of whom walked out on them the first time around.

I am not about to play this game. I am so sick and tired of working for restaurants that are run by idiots. The few restaurants where I actually respected the management are all located in states I have no desire to live in, and frankly this is the last straw I had for cooking professionally.

I am staying long enough to find employment ANYWHERE else doing ANYTHING else. My knives are only coming out for people I actually like. I am too old to be bothering with this nonsense when I've seen enough places fail because of stupidity.