I like food television, seeing the passion on which other cooks thrive. I sense a lack of passion in my life, which I am desperate to feel. I know i’m looking for it in the wrong places. I love learning and reading and singing. I realize the third isn’t applicable to the work environment I love so dearly. Maybe I do have a work-related passion, I suppose, which isn’t necessarily food, but people. I crave interpersonal interaction. In restaurants, I get that, but I also get to work with food and the brilliant minds that create it. I think what I love is doing prep work because I feel like i’m supporting the team. At least I don’t like being on the line at my current pastry job, which may have more to do with my environment and not the actual job. At the Cliff House, I liked plating food. However, I also loved helping the men on the line, getting things from the walk-in refrigerator, or helping them with their prep work. I don’t know if this was simply a default because I loved the guys like family or because I wasn’t being trained to actually do the pastry prep work (I tended to get pushed aside by the tiny Asian women who didn’t have the time or patience for my inexperience).
I love acquiring new knowledge/information and I think I would love to involve traveling in my future job tasks. Trying new foods that could blow my mind would be amazing. Writing about food in some aspect, or researching stuff about food might allow me this luxury of travel. Otherwise, I’d love to help a restaurant thrive by maintaining a blog related to the daily goings-on of the restaurant, like whether there is a special du jour, direct from the kitchen. S0, I guess essentially working as a restaurant’s Director of Public Relations would be awesome.
I also still really would love to attend culinary school. I want someone to teach me how to be more efficient–faster, focused and engaged in what I am actually doing. I’m well aware that efficiency can be learned on the job, but I’ve yet to find someone willing to work with me, other than the wonderful Lauren at Seaglass. I stupidly left her to work in a fancier place for which I was yet again unprepared. I’m impatient to learn everything kitchens want me to know in the time it would take me to learn on the job. I made many mistakes in my life, but I don’t want to make the big one again. I didn’t go to culinary school after college; I went to graduate school. Sometimes I feel that I wasted the loan I took out for it because I did nothing with it and I withdrew from the university rather than completing my master’s program.
Since my last post was a long time ago, I know that there is a lot I have not written about… I have been working at a Michelin-starred restaurant since early January. I am proud of where my journey has taken me in such a short time! I feel I haven’t entirely earned working in a Michelin-starred restaurant by any merit, since I am currently doing a job (for essentially the first time) which I would not ever have expected myself to be doing; I have been a food runner at Aziza! It is a wholly different experience to not be cooking or baking but still working in a restaurant. It has been a relief not to have to worry as much about the plating or getting in trouble for not being an experienced enough cook. All that I have had to do is be nice, eloquent and have the menu and all its ingredients memorized.
The only bad thing about working in a restaurant as a food runner is that I still want to go to culinary school. I am learning a lot about ingredients and sourcing and guest relations, but it is not hands on cooking. However, I still have too much debt even to consider attending culinary school. With some credit card bills from when I was in a transitional period called college, to the student loan I took out for two semesters of graduate school, I am afraid to take on more debt right now to get schooling for a career that just is not very lucrative. Consequently, I simply have to continue working as hard as I can and I am going to continue to work two jobs if that is what it takes. Of course, I do not want to entirely give up working in the back of house anyway. so, even if I’m at One Market Restaurant only a few days a month, continuing with two jobs makes more sense, unless I could work for a restaurant like Lazy Bear where the cooks are the servers.
Regardless of culinary school pipe dreams, I have been to some lovely restaurants lately, including Spruce, Trestle and Nopa; all three of which I was very impressed with. I think Trestle, being that it is so inexpensive and has just as good food as the other two, and therefore is a great value, takes the proverbial cake. All three were wonderful experiences, however, and entirely different anyway. I don’t have time before work to go into detail about them, but comment below if you’d like to see a follow-up blog about these restaurants.