madam moiselle.... le bec fin....

so.. last nite i was lucky enough to eat at the four star restaurant... le bec fin.  Chef Jeff took me on a date  (konrad is jealous of course) but we sat and enjoyed the almost flawless 7 courses with paired wines that the chef wanted us to try.  The plates were gorgeous, the food was all cooked to perfection.... lacking a bit of salt here and there but it happens; I couldn't ask for a better job from the kitchen.  Most of the front of the house was on point, except for, or it seemed anyway, our waiter.  And not to try and sound special, but technically speaking, we were VIP.  Friends of ed konrad, who made the reservation, friends of the chef, as well as a fellow employee in the company.  The bill did not matter...we wanted more (especially with the 50% discount i get apparently).  It felt as if every table was getting all of his attention, and us practically none... not to mention he must have ran into other people at least 15 times through the course of our just shy 4 hour dinner.  Leaning on chairs while talking, coffee for chef and not myself.... spoon for his coffee with no sugar, his life experiences as we bite into the extraordinary flavors of the french kitchen.  It did not ruin my meal, thankfully.  It was just a bit of a disappointment.  Overall it was a phenomenal experience and i would most definitely go back for another.  I do recommend eating there... but make sure you do it right.  Don't order, or at least do the tasting menu.  You need to taste more than two dishes... and the wine pairings are perfect.  Treat yourself... it's worth it.

always a loong day 1

so i started my new job today, Paradiso is the name of the restaurant.. check it out if you'd like.  it was pretty sweet... a lil intense though.  Not work wise, but more so in the sense that it's always tough getting comfortable with the surroundings.  where are the two mixing bowls? how does this oven work... and how off is it... because it is waaaay hotter than 325! do we have a thermometer...no.. ok. what do i need for service, or do the prep cooks/mexicans handle that?  wheres the parchment...foil..plastic wrap?!!? wait.. do we have egg yolks...or do i separate all 960g of them?  ok..great...can we use the whites for anything, coz that is a lot of whites!  so yea... it was a good day, i feel like i didnt get much done, 3 hours and only choc. toffee bread pudding and tiramisu, plus running around like a crazy person... so, i feel like a slacker.  hopefully friday will be better...now that i am a little more familiar with what i have to work with, and how they do things.  its good though... im happy for me.  =)

work...work...work...

finally!  i was so used to the 40 hours of school, maybe more plus the 40 hours of work...dropped down to maybe 40 hours of work and no school... talk about change.  things are beginning to look up.  I scored a new part time job, in south philly, making pastries of course.  It's a small italian joint... reminds me of zooma in some way, shape or form.  I am excited. Very excited.  I make my own hours, and basically have all the freedom I could ask for.  Plus the owners, a married couple, are two great down to earth people.  awesome. did i say i was excited?  i can't wait to start... tuesday... 5 days...woo hoo!  I hope it goes as well as it sounds.  In a perfect world, it will be a very relaxing, yet creative atmosphere... working with great people, serving great food, and just having a great time.  (can i say "great" one more time?)  sorry...off track a bit.  Hopefully i will learn a lot, even if it's me teaching myself... I'm looking forward to it.  I think it'll make me a lil happier.. and well thats good news for everyone.  Can't wait to tell you more!   

=)

...spoiled... =)

so, i will be the first to admit, well i think so anyway... that i was one of the most spoiled children growing up...and even now.  my parents are great, to good actually. And now, that I'm actually out of their house, living on my own, supporting myself in all i do... i get spoiled in a completely different way... with food.  Tonight, braised lamb shanks, sauteed dinosaur kale, and a burnt cinnamon chocolate sauce.  It smells delicious...looks delicious....and well...tastes not to be gross but well.... orgasmic.  (wink wink)  Trust me... you wish you had food this good to eat, on an almost daily basis.  Don't be jealous! haha.  At least I can always count on food and the person cooking to bring some instant pleasures to my life.  =)

yum!