Life in a nutshell

I'm alive. On that note other than the girlfriend I'm not sure how many people read this....oh well.

Anyway, a few updates on how things are going.

- The new job is going great. I am working at a nice little restaurant called "Salt of the Earth" in Fennvile. I work the lunch shift, which pretty much entails setting up for lunch. Mostly working the pantry station (salads, cold sandwiches), and then cleaning up after lunch is done. Also I help here and there with prep and then help shape bread dough at the end of the shift. The people I work with are all pretty nice, The Executive chef and sous chef kick ass, and the food is pretty damn good. I'm planning on staying as long as they'll have me

- Much like other jobs there are some growing pains in terms of speed and organization, but unlike other places (*cough* Graydon's and Wildfire *cough*) I have a feeling that they will be patient with me to an extent. I just gotta start busting my butt some more and asking for help when needed

- Life living with the parents is good. Pretty much I have the basement to myself and took over the family room. I had what I jokingly refer to as a nest going. I watch TV on the couch (or on the floor) wrapped in a blanket, then have my computer on the coffee table and whatever books I'm reading on the floor. Currently my grandma is visiting but its all cleaned up. But I have a feeling it will be back soon. haha

- Things with the girlfriend are going good. For her birthday I took her to a restaurant called CityVu Bistro on top of CityFlats Hotel in Holland. Nice food there. Beyond that we've been trying to hang out once or twice a week and have been succeeding for the most part. It kinda sucks living 45 min drive apart, but thats life.

- I've been cooking more and more at home. I have about 25 or so cookbooks and finally have the money to affor groceries (or my parents money) to make stuff. I've been pumping out some pretty good food. One of these days I'll post pictures.

Thats the past month in a nutshell. I'm hoping to write more. I like writing and in light of the fact that I would like to write professionally (or at least semi-regularly), I want to get in the habit of writing more. So at the very least I'll write to stay in practice. If things up on here then hooray.

My interesting story (or where Timmy turns down a chance to go on a trail at one of his favorite restaurants...er bakery)

So its getting to be the end of the summer. The time where I should probably be sending out cover letters and resumes and what not. Which I actually havn't been doing. Don't get me wrong I probably will next week at some point but I've been trying to prioritize things in my head which became evident with the resume I DID send out.

Those of you who may or may not have been following my ramblings for while know that I've kind of had a hankering for moving. Why...I don't really know. I think I'm just ready for a change of scenery. I think I've kind of always resented Michigan and the Holland/GR area ever since I was pretty much forced to move here. To me my childhood memories are rooted in Blue Springs, MO a city I probably wouldn't recognize today therefore making me having a childhood connection to anything moot and void.

But yeah I've had a hankering for moving. Late last year I think I unofficially narrowed it down to one of 3 places: Chicago, NYC, or Cleveland. The first two should be self explanatory. Both are fun towns, both are big food towns. Cleveland is kind of a WTF choice. To be frank, it actually does have a good culinary scene. For better or for worse, having Michael Symon there has helped it alot. I don't care if its Detroit's little brother, I don't care about Lebron James or the Cavilers, I don't care that the Indians aren't doint well, I just care that it does have an inspiring food scene (and the Rock and roll Hall of fame.)

Since going to stage at my friend Steve's restaurant last fall I've really had a thing for NYC which leads us to where my story begins: I sent a resume into the Momofuku Milk Bar. I was browsing through the NYC Craigslist and saw a posting for a "Etc position." Pretty much it consisted of doing random baking and delivering stuff to the other Momofuku locations. I sent the resume in, and then I followed up and I heard back from Helen, one of the sous chef's. We talked a little and she said she'd be happy to have me in for a trail, but that if I were to get a job I'd probably start off as an extern due to my lack of pastry experience.

So I told the usual suspects (my parents, my sister, Steve, the girlfriend, and two teachers who never did get back to me) about it. And they all had varrying responses.

My parents pretty much gave a "non-answer." They were happy that I was able to find something and follow up on it. But also they pointed out the money issue and that it would be something that I would have to think about and work on.

My sister pretty much implied I was crazy to think about it. And the she wanted to know why I felt I needed to move. She also thought I was crazy for thinking about Cleveland. And despite not really having to defend myself, I did.

The girlfriend (who for some reason I keep refering to as "The girlfriend"). Seemed excited that I got contacted by someplace that inspired me. But after talking a bit more we realized we were both sick of the long distance relationship. I think she's happy I ultimately ended up turning it down (more on that in a second). Also I think if I were to end up going someplace not with in an hours drive of GR that I'd have to visit way more (which is understandable).

Steve did what Steve does best and gave me the insight from someone in the industry.

And so yeah, I liked getting peoples insight on it.

Unfortunately I ended up turning it down. After talking to Helen some and realizing I wouldn't make enough to comfortably live (or probably even visit home). I said thanks but no thanks. She understood my reasoning and we were both amicable about it and she even said it was cool to stay in touch. So who knows Momofuku may be an option down the road.

So yeah, I have no idea what the hell I'm going to do now.

Actually I do, I have a list of places in the GR/Holland area, and Chicago and Cleveland to send my resume to. I just have to figure out if I really do want to go someplace out of town.

Also this whole Momofuku thing has kind of opened me up to the option of pastries, which I have zero experience with (I kinda never took PAstries in school. heh)

Thats about where I stand right now. I still don't freaking know.

NYC or BUST!!

Dear everyone who still checks this occasionally,

sorry I suck at updating this. With the lack of anything interesting to write about I'd been neglecting this. :(

On a happy note: I'M GOING TO NYC FOR THE WEEKEND!

Long story short, my online friend/culinary inspiration/psuedo-mentor Steve Mendoza (look him up on facbook/myspace) is the Executive Chef of a restaurant called Las Chicas Locas, a while back I inquired about the possibility of interning with him. He said he'd be open to it and discussion began. My parents being my parents, had the obvious concerns about me going out so they said they would be more open to it if I were to go out for a few days to work and what not.

So now here I go. I have relatives that live in North Haledon, NJ which is about 45 min away from the city. So I'm staying with them this weekend (and will also be staying with them for the internship). I'm flying out tomorrow. Thurs I'm just taking it easy and checking a few things out around their house and then Friday and Saturday I'm working.

Due to my recent past experiences with restaurant work I'm slightly nervous, but at the same time I'm excited. Steve is familar with crash and burn experiences and my general lack of experience so he knows what to expect.

Unfortunately I won't have time to hit up anything else in town. But I suppose that gives me something to look forward to when/if I do move out there.

Wow. Didn't see that coming

I have now lost two restaurant jobs because of my lack of experience. Long story short I went into work at Wildfire on Wednesday. Chef Ray pulled me aside and pretty much said he had to let me go. I guess they got a bit over zealous in hiring and due to my lack of experience they didn't want to always have to stop to instruct me. Ray actually said he tried to talk them into keeping me, but Chef Jim (Who's actually the executive chef, Ray was the Executive Sous Chef) told him to let me go.

Its a bummer. Especially since I didn't even have time to screw anything up this time. heh. Even though I didn't see it coming, I'm not fully surprised. There was actually a little voice in the back of my head telling me to look out for it. But I had hope this time would be different. IF anything I'm bummed at not getting the opportunity to work under some knowledgeable chefs.

But I'll live, I've worked in this business long enough to know you can't take things personally and that you just have to pick yourself up, wipe yourself off and then continue on. Everybody who I've talked to in depthly about this who's familiar with the business has said its happened to them. And Chef Dunn even went on to say that occasionally Chef's ego's get too inflated and they forget that once upon a time they were the guy with no experience needing someone to teach and mentor them.

Which brings me to my next point. As a bit of a result of this I came to appreciate even more those people in the industry who I admire. No, not the Bourdain's and the Symon's of the world (who I still do admire). But the ones like Chef Dunn, and Chef Whitman, and my often mentioned online friend Chef Steve out in NYC. The ones who are there willing to give advice and will let me bounce thoughts of them. In an industry that is all about having a mentors and/or people to look up to, those are the type of people who you don't want to take for granted.

And on a brighter note with all this. I may have actually put the wheels in motion for a possibile internship after I graduate. But thats all i'm going to say about it until I get more of my ducks in a row and deal with all the odds and ends it would entail to get things figured out.