Reminder about your invitation from Zack Gonzales

LinkedIn This is a reminder that on March 31, Zack Gonzales sent you an invitation to become part of his or her professional network at LinkedIn. Follow this link to accept Zack Gonzales's invitation. https://www.linkedin.com/e/nhv2qx-gmd72oql-6v/doi/2614332751/H99QECpF/gir_477232635_1/EML-inv_17_rem/ Signing up is free and takes less than a minute. On March 31, Zack Gonzales wrote: > To: [czgonzales.foodie@blogger.com] > From: Zack Gonzales [zgonzales@hoovers.com] > Subject: Zack Gonzales wants to stay in touch on LinkedIn > I'd like to add you to my professional network on LinkedIn. > > - Zack Gonzales The only way to get access to Zack Gonzales's professional network on LinkedIn is through the following link: https://www.linkedin.com/e/nhv2qx-gmd72oql-6v/doi/2614332751/H99QECpF/gir_477232635_1/EML-inv_17_rem/ You can remove yourself from Zack Gonzales's network at any time. -------------- © 2011, LinkedIn Corporation 4/5/11 Reminder about your invitation from Zack Gonzales LinkedIn This is a reminder that on March 31, Zack Gonzales sent you an invitation to become part of his or her professional network at LinkedIn. Follow this link to accept Zack Gonzales's invitation. https://www.linkedin.com/e/nhv2qx-gm4kzi3i-5o/doi/2614332751/H99QECpF/gir_477232635_0/EML-inv_17_rem/ Signing up is free and takes less than a minute. On March 31, Zack Gonzales wrote: > To: [czgonzales.foodie@blogger.com] > From: Zack Gonzales [zgonzales@hoovers.com] > Subject: Zack Gonzales wants to stay in touch on LinkedIn > I'd like to add you to my professional network on LinkedIn. > > - Zack Gonzales The only way to get access to Zack Gonzales's professional network on LinkedIn is through the following link: https://www.linkedin.com/e/nhv2qx-gm4kzi3i-5o/doi/2614332751/H99QECpF/gir_477232635_0/EML-inv_17_rem/ You can remove yourself from Zack Gonzales's network at any time. -------------- © 2011, LinkedIn Corporation 3/31/11 Zack Gonzales wants to stay in touch on LinkedIn LinkedIn I'd like to add you to my professional network on LinkedIn. - Zack Gonzales Zack Gonzales Product Marketing Manager at Hoovers Inc. Austin, Texas Area Confirm that you know Zack © 2011, LinkedIn Corporation 9/25/10 Restaurant Practical is OVER God it was weird last night, leaving the Le Cordon Bleu campus for the last time.  Since Valentine's Day, I have been up there five nights a week.  I've met many amazing chefs, picked their brains, made some laugh, pissed some off, learned from them all.  Some got the fully stoked, inspired me, and some got the burnt out, fuck this place me.  I've been so lucky to learn from them -- I took a ton of notes throughout the program, so now I can go back and practice and refine the recipes, keep my techniques up.  Fino starts on Monday, and I can't wait.  My family gets a change for the better in our weekly schedule, and I get to play with the restaurant's immersion circulator.  My work schedule will also relax some, because I won't have to leave at three every day.  Everyone at work has been understanding, but I've felt pretty guilty about bailing so early every day.  Not to mention bringing my laptop home and working on projects over the weekend to make up the hours.  The chefs gave us an apple cider toast at the start of class last night, and gave it up with the motivational speeches.  Chef Randy's parting wish is that we stay in touch and help each other.  It's all been so awesome.  And I have to mention chef's cookies -- Chef Jay made us chocolate chip bacon cookies that were insane.  9/3/10 Piper loves Marcel's skates She adores this dude, also wants skates of her own. 8/26/10 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. 8/25/10 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? 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