May 16

Today was my last day at Met Market and I have to say that it was bitter-sweet. It really was. I know that towards the end of my short time there I was getting frustrated with it but that’s only because I knew was meant for something more than a grocery deli. My experiences and the people I met there were a positive impact on my journey. I learned a lot in regards to meats and cheeses and also why I enjoy cooking so much. Sometimes it takes working at a deli to realize why a restaurant is where you want to be. I’ll keep in touch with most of the people there. I mean, I do frequent there often.

I came home to my lovely fiancée, my easily excitable dog, and a whole bunch of my favorite chocolate chip cookies to congratulate me on my accomplishments!

I was told to share.

Psh.

May 14

Today was my second day at Revel and I have to say that it went a lot smoother. It probably helped that it was slower and that Chef wasn’t in the kitchen today. My nerves went away and I just did what I do best; prepare great food.

Today went a lot better. I would compare the feeling of these first two shifts to that of being taught how to swim, old-school. You’re tossed in the deep end and you have no choice but to float or at least make it to the side. In this case though, I told myself it was the deep end but it reality it was only 3 feet deep. I made it a bigger deal in my head.

It’s funny when people see others cook a great home meal and naturally the first thing people say is, “Ooo! You should be a chef!” What’s funny about that is Chefdom is not what they portray on Foodnetwork AT ALL. Paula Dean, Ina Garten, and even Alton Brown (no offense) are all catering towards the Home Chef–people who love cooking within their realm of comfort. They can cook at their leisure and not really worry about the “customer” or their friends and family because in the end they will say it was great. And I’m sure it was. The restaurant kitchen is grimy. The restaurant kitchen is hot. The restaurant kitchen is fast. You either do it right the first time and make it like that every time or your ass gets handed to you. “The way it works here is everything you make is 100% you back here. Once it gets to the pass, it’s 100% [Chef] Rachel’s. Don’t screw it up.” – Chef Seif.

But as I was on my quick 7 minute drive to work I had a meltdown. I really did. After last night, my first night on the job that didn’t go so swimmingly, I really questioned how bad I wanted this. I started to think about my future with Jenn, our future family, my current family, friends, school, future opportunities; all of this got to me. I called Jenn just to hear her voice. I really had to pull over and wipe a tear or two and literally talk to myself. This was deep stuff.

At school, in the kitchen, I’m used to being at the top. Chefs cradle you a lot more because YOU are paying for their wisdom. At Revel, complete 180. I’m in a new environment, super quick, sink-or-swim kind of deal, and I’m pretty close to the bottom. No breaks, eat at the end while you work, head down and focusing, a lot. Praises are rare. Acknowledgement of your weakness are quickly pointed out. It’s basically like you’re handed a balloon and that balloon will be popped immediately and then be handed a new one at the Chef’s discretion. But don’t count on a new balloon.

I talked to myself though and asked myself “How bad do I want this?” I had to refocus and bring back the good vibes of why I’m doing this. I thought of all the people who said I’m awesome and that I can do this. In other words, I gave myself no other choice and told myself that there was so back up plan on this one. Sorry bro. “You’re a big deal and you’ve made a big deal about being a culinarian for forever. Take it to the next level. Focus up.” So that’s what I did.

I feel like Revel is my second school, except that this school is for the super advanced-AP-elite level. No funny business. Do it. There is no “or Don’t.”

May 13

I got the job at Revel! I worked my first day last night and it’s suuuper intense! My mind is so blown and jumbled. I honestly don’t know what to say. It’s go go go right at 3, no breaks, and eat at the end while you work. Free beer tho.

School is going great still. I’m waiting to hear if I got any scholarships and also to see if there is enough room in summer quarter so I can sign up.

I’m going to study for two tests tomorrow and study the menu for work. And do some breathing exercises.

 

April 26

I had my stage at Revel today. Dude. It really is like what you see on TV. Super intense. Super fast. Crazy atmosphere. And it’s weird because when you’re behind the line, it’s mad. It’s crazy how focused those guys are yet such rebels at the same time. Yet once you step across to the other side, it literally changes. It’s a sort of dance that happens and it looks like everything is easy peasy. It’s crazy.

First, let me tell you that I DIDN’T rock it at school this week because I was on the butcher rotation. If I didn’t know my weakness before, I sure know now. I don’t think I’ve been, how-to-say, spoken to so sternly in this program yet. It’s hard. And I feel like even though we were organized, it slipped because of the volume and different animals and cut.

So today, wasn’t the best at school. Super rushed. I was cleaning my knife and cut myself on my last swipe. That happened. Then I had to stage. Did okay for being thrown in the lion’s den on a Friday night. It’s the only day I had off to do it. They probably thought that I thought I had big nutts to want to work for free on a Friday night. They seemed to like me though. Got some great complements. Also got yelled at. Story of my week. But afterwards they gave me all these bits of food before I left. It was great!! Chef and the crew really liked me so I hope they call me back. I’m extremely nervous and anxious to do it on my own. The hostess said that it sucks the first couple of weeks because you’re learning and that’s when you mess up the most but all that yelling makes you better in the kitchen. That’s my life. I don’t think my legs have ever cramped before but they sure did tonight. Culinary. The path most eaten but never walked…for good reasons.

April 22

It’s been a couple weeks since the last post and boy do I have a story to tell! Julie and Omar, you’ll like this one.

So remember my other long lost best pal, Nathen? Well he came up to visit this last weekend and it was a blasty blast of a good time. We shared stories. We walked about town. We ate. We did some window shopping…

We did what best buds do. And then Tommy wanted to take Nathen out about town and pick up some chicks. Bad Idea because I completely forgot what it was like when Nathen is left to his own devices while intoxicated.

We went to Pesos down the road. I don’t go out much and Pesos quickly reminded me of exactly why. Crowded. Loud. Meat Market. I didn’t want to go but my Nathen was leaving the next day and we were just gonna bro out. Jenn made me dress up and look all good and smell good. So we go there around 11 and it’s cool for a bit. Then…

12:00 We literally lost Nathen. At 12pm, he said he was going to the bathroom. So we trusted to go on his own. Bad move.

12:15 Nate’s buddy, Mesina, realizes Nate is missing so he goes to look for him.

Some time between 12:15 and 12:30. Some cute blonde bought Tommy and I drinks. She thought we were cute. “OMG. You guys are so cute. You look so smart. Even if you’re not, you look hella smart. I love your glasses. I wanna kiss you guys on the cheek.” 

Then she kissed us. 

Already extremely uncomfortable, Mesina comes back to tell us that he can find Nate. 

12:45 Now we’re like “alllllllrriiiiight! time to search for this guy!” And we do. We search the bar. Multiple sweeps at various time. Funny thing is, we do this exact procedure at the 4 other neighboring bars and at Dick’s Burgers. We literally yelled his name in the streets.

1:35ish We decide to have one last beer and wait until the bars let out so that maybe we can wait across the street as people leave and we’ll see Nathen leave.

2:00 WRONG AGAIN! At this point we split up but Tommy and I end up walking together anyway because he’s pretty drunk. Surprisingly I’m not. We head up the hill continuing to call Nathen’s name. Mesina heads home but we’ll tell him if we find him

2:30 We get back to the apartment. I know Tommy is drunk because he starts to walk as him his legs are heavy noodles. And he sleeps with his fancy clothes on. He also does uncharacteristic things like take his shoes off in the middle of the living room and leave them. I thought we were going to come up with a game plan but I guess not lol. We sort of fall asleep.

3:30-4am Nathen is yelling Jenn and my name out of our window to let him in because he finally found his way home. 

He then proceeds to tell us “Dude. I swear I was in Tacoma! I rode a bus and a cab and I looked upon the city and was like “how’d I get to Tacoma?” I also LITERALLY, some dude LITERALLY, kicked me out of this house party. I don’t even know how I got there dude!”

….

The next day he figured out that we actually halfway up the hill, almost to the apartment. Still the mystery remains as to why he rode the bus and why he had a $14 cab ride, just to go up 3 blocks. 

 

So that was an interesting weekend. 

 

BTW I have a stage (culinary intership/audition) at Revel on Friday. Wish me luck.

April 6

Today is my first day off since school started. It’s been long days but its a work of passion so I’m enjoying it. Wake up at 6ish to take Hazel out and then get ready for school. First lecture at 7:45, production at 9 and last lectures at 2 until 2:50. Work at 3:30. Get home at 10ish depending on how many people we have at work. Go home and do some homework. Start all over. I usually only eat one lunch because I don’t make a big breakfast (usually only cliff bars or something) and I don’t eat at work cuz my feeties hurt. That’s my life

But hey! I got to talking with the head chef at this restaurant called Oddfellows and he told me to stop by if I was interested in a job. So I did and he really likes me and is gonna let me know when I can start as soon as he finishes budgets and things. Hopefully it goes through!

April 1

So I registered for class. 

Blah Blah Blah.

Found out my grades

I have a 3.59 GPA.

3POINTMUTHA-EFFIN59!!!!

When was the last time you heard me say that???

Never.

Kuddos to this guy!

School starts tomorrow. I’m about to rock this quarter too. Watch.

I also need to apply for scholarships.

March 28

During this spring break I’ve been watching a lot of social issue type documentaries on Netflix regarding our food system. They’re definitely interesting and educational for sure and bit depressing at the same time. Obviously you know where I stand on everything and my quest to eat smarter and local. I was bummed when I read that Obama signed the Monsanto Protection Act. What a goober that one. It seems extremely contradictory to what his wife is doing, you know, with the whole “keeping the children healthy” bit when he’s signing things that protect these large entities from simple things like labeling GMO products. Blah Blah Blah. I don’t trust it! I don’t trust the system!

I yearn for the ex-pat life more and more.

With that being said, I want to volunteer at the Queen Anne Farmer’s Market and make friends and connections there so that I can be more connected to the resources around me. I’m a mover and a shaker. If you know me then you know I get antsy and I don’t do well doing nothing or things that aren’t exciting me mentally and physically. I want to work in a real kitchen or perhaps I’ll create a small catering company for the time being until we peace the spork out. 

March 26

Happy Birthday Omar!!!!

So the 1st quarter of the program is over and I’m on to 2nd quarter! I finished at the top of my class and am pretty pumped! Hopefully I can keep that going. I ended up talking to a lady at Met Market who works for the Hyatt Hotel in downtown and she told me about in internship program that they have there in the restaurants for culinary and she said should would contact me with more info. Unfortunately, I need to have super flexible hours and also be done with the program already. Hotels are hard work. Banquets that don’t end until 3am and breakfast that start at 4am. It’s a rough schedule but higher-end hotels take care of you and you’re first on the list to work in any of them if there are openings. Pretty cool. Something to keep in mind. 

As part of our new eating lifestyle, we’ve been eating a lot of veggies lately. Which means a lot of fiber. And fiber will really clean your system. Trust me. I have a happy colon and intestinal tracts.

I’ve also been working out and doing well. 

March 16

I know I said I was going to list the major corporations and such but I’ll do that next time.

It was finals week this last week and it was pretty hectic with work, school, and studying. I probably had a average of about 4.5 hrs of sleep every night. I still have a take-home exam due on Tuesday and one more final on Tuesday as well. It’s been totally scrotes*.

Safe to say that I passed my Servsaf exam with a 90% and I got a 194/200 on my knife competency test and did it in 33 minutes. We were supposed to shoot for 30 and were given up to an hour. I wanted to do it in 23 but I was super anxious and my hands were shaking and I was a bit on edge in the first couple of minutes. I was so overwhelmed for the first couple that I was using my peeler upside down. Oh well. We were tasked to perform 10 cuts on 10 different products while showing proper peeling and practicing proper sanitation and cleanliness in our designated area.

10 cuts:

Medium dice Potato

Batonnet Potato

Brunoise Carrot

Rondelle Carrot

Medium dice Onion

Concassè Tomato

Suprème Organge

Mince garlic

Mince Shallot

Chop Parsley

Not bad. Judged on technique and uniformity of cuts.

I think I could’ve done better but no big. I think I got the highest grade on the knife comp and definitely scored pretty high on the Servsaf seeing as how I got a 58% on my practice test. Good thing it was just practice. I don’t think I’ve ever done this well in school before. It’s weird being in the top of the class.

I’m going to apply for restaurant jobs during spring break. Wish me luck!

*instead of saying something is “nuts” I’m gonna say scrotes, like scrotum…where the nuts are…i’m gonna make that happen.