So I think I know whats its like to have a job you love. Or maybe its just the fact that I don't really want to work in a retirement home anymore. (no offense to anyone from the Square who may see this, but it's always been my goal to get back to working in restaurants.)
Seriously, I'm bummed out that I don't get to work at the Grille again till Wednesday.
I sent an email to Chef Ray giving him my school schedule (and the one day a week i'm still working at the Square) so he would know my exact availability and more or less said I'm willing to come in whenever he needs me if I'm not at school or work.
While I am totally aware of the fact that I may not become the next big Rockstar chef, I'm totally at a point where I want to just learn as much as I can and just work as much as possible. Like I said the other day, I'm not trying to make too much a big of deal that I'm working for someone who used to work for Thomas Keller. It would be too easy for someone in a similar predicament to get a big head about it. But this is one of those moments I'm staying humble about and appreciating for the experience it brings.
I'm all for using opportunities like this and for knowing someone like my online-friend Steve Mendoza who is now the Executive Chef at Lac Chicas Locas to gain more opportunities in the future. Its also something that I can't take for granted. Once again I'm now thankful that I have a mentor/friend in Steve and will hopefully have a mentor in Chef Ray who are both humble and willing to help and give advice.
A far step up from previous places I've worked (*cough*Graydon's*cough*)
SOTD: Lazuli by Beach House
2 hours ago