Thursday already!

I think when Nietzsche wrote about eternal reocurrence, he had the daily life of culinary school in mind.  I can't believe it's already Thursday.  The days are very similar to one another!  Going back to school makes the week feel like one giant run-on sentence.

The good thing is I am closer to the weekend, where I get to devote some time to the wife and kids.  There's a plate of warm gingerbread pancakes in our future, I think.

Last night we had a lively class discussion about restaurants where waitstaff are salaried, rather that minimally paid and tipped.  Everyone had an opinion, it was a good talk.  Only in culinary school can you get a group of people arguing about front of house salaries at 10:40 at night.

Slow Tues night

Tonight's food was gorgeous.  We were way too slow, it being a rainy Tuesday evening -- but the food that did come out of the kitchen was great to look at.  An amuse bouche composed of Asian slaw topped with a curl of tea-smoked duck.  The slaw had a quick flavor profile, spicy and citrusy, followed by a rich, hearty taste of soft duck meat.  I've eaten five of them so far, wouldn't mind finding one or two more before we leave. 

Friday the restaurant is closed for a private party.  We're serving a party of 95 senators, elected officials, and other important folk.  Apparently there will be a band too.  Senators and bands, what else is there?

Back at Ventana

I've returned to school, leave of absence is up so it's back to the program.  We have a new chef instructor for front of house, and he brings a different air of professionalism.  The last guy told too many inappropriate war stories, stuff about naked Twister with the waitstaff and whatnot.  Funny for a moment, but then it was like blech, loser why are you telling us this... 

This guy's different, yesterday was lecture day and he showed us videos on leadership from this year's TED Conference.  He showed us videos on sustainability and creative farming, then talked about the 4 Steps of Leadership.  I've been at this school since February, and it was one of the most thought provoking, motivating lectures any chef instructor has given.

The dinner menu has changed from the last block.  Honey hoisin pork ribs seem to be the new customer favorite.  Tonight I'm waiting tables so I'll see what people like.  Last night we all had to pick one wine and write a paper on it, so now I can at least speak honestly about our Incognito Blanc from Lodi Vineyards...  I haven't waited tables since the days when our president was getting bee jays from an intern and arguing about what the definition of "is" is.  Friday, we have a black tie event at Ventana, serving about 96 people, apparently some senators among them.  That's a new one on me!  Let's just hope I can get MY black tie in order by then.

I tie the shittiest tie.  Last night it gradually loosened, slipping down the front of my shirt until it hung slack around my neck like a bib.  Too bad I can't tie the tie knot, then wrap a rubber band around it.  I sucked at cravats but eventually got them wired; if I can get ties down, then this school's steep tuition is worth every penny.

It's genuinely great to be back, and to have a new chef instructor who actually wants to teach instead of just tell us why he's the shit.  I want school to end but I don't want school to end.

Nuther couple weeks

Just two more weeks and this will be me again, back in the grind.  Looking forward to it, I feel like there's unfinished business.

Been cooking plenty at home though, albeit in a Henry Ford way: I'll make you guys anything you want as long as it's either chicken or black beans.  Breaking down whole chickens and preparing dry beans, that's mostly what I've done during leave.  Still meaning to make the kids some tortellini from scratch, but then I'm like, mmm adobo in the beans, must try...