Day two of catering gig. I’m beat. Todays projects included:
- 6 quarts of wasabi aoili
- 6 quarts horseradish sauce
- 5 quarts scallion scented tamari
- 20 pounds of dried apricots… 1/4 inch dice
- 5 bunches of mint chopped down to 1 quart.
- 12 pounbds of fresh mozzarella sliced into 1 ounce slices.
- 6 quarts of horseradish mustard that was made based on instruction of the Exec chef who then came up next to me after making it and sheepishly told me that it was all wrong.
I don’t mind busting my ass like that. While making all those freaking sauces today I envisioned several dishes that I could pair them with. But these guys are getting slammed with work which one of the reasons I’m there. My problem is that despite scoping things out, I still feel like I need to clear everything eith the exec chef (who mind you is a great guy and has a job like this at 25) who is often too busy to deal with me. I’ve been trying to expedite my time with him (OK..wasabi aoili, give me your ratios) but still find myself struggling for his attention. For example, I had the wasabi aoili done to a point that I thoght was right, but had to wait 15 minutes for him to finish with everyone else before he could come, shove a tasting spoon in the sauce and give ma quikc nod before evaporating to deal with something else. I’m sure of I worked there more I’d know what they wanted, but in many ways I’m still a newbie and can’t assume.
Anyway – I’ve got a drink in the kitchen getting warm and I’m hitting the sheets early. I’ve got 5 more days of this. Tomorrow night I have a sleep over with a hot cuban and then no time for dating/sex until Thiursday.
Recipe testing for the Macy’s demo today.
Tonight will let the UnBF be the guinea pig of the results.
Saturday night I went out and ran into at the Eagle. After copious amounts of beer we left. At one point I was standing in front of Crobar with him screaming my head off “OH MY GOD!!! THEY’RE BREEDING! SOMEBODY STOP THEM! WON’T SOMEBODY PLEASE STOP THEM!!’
It was funny.
This morning I’ve been prowling around looking at catering web sites for San Francisco. I sent an email to my uncle asking him about how I can get access to my inheritance money so i can move.
I’m making it happen.
They want me to do another demo.
Wrapping up my trip to SF. I catch the red eye back to NY tonight landing around 6.30am.
I’ve struggled the past few days with moving here. I finally made the decision over the week end to just do it. I’m excited and scared all at the same time. The guys I’ve been staying have been suportive of me doing it and they both have said they think I’ll do well here.
The next few months will be about me getting my life in order. I’m estimating that I’ll need about 4 grand to move everything from there to here. A friend is moving here at the end of May and he’ll be looking for a place for us to live. I’ve also got to start figuring out ways to market my business here. Craigslist seems to be the preferred way of doing things.
I’m finding it hard to really write about this. I’ve got so many emotions whizzing around my head right now about it.
Lunch at Chez Panisse.
Amazing. I almost cried it was so good. Seriously. I teared up. I got dizzy ready the menu,
Will share more details when I can think straight again.
Having a great time here in SF. Host is planning on taking me to Chez Panisse today. Culinary mecca. Will report back.