my bad food experience at Audrey Claire led me to think about how important food is to me. it also led me to think about how critical i am of food- my own and others, included.
i used the restroom at AC and it smelled like the bathroom at BLM, and when i said “behind” when I squeezed my way through the small open kitchen to get to the restroom, i thought back fondly of my days of staging at BLM.
i saw someone’s fb pictures today- the poster went to my HS and graduated in my year (no shared classes, from what i recall)..this guy went to CIA after undergrad, externed in NY at momofuku ssam bar, then went to basque for an internship, and now is going to help open a thai restaurant in SF. I remember seeing food pictures from his college cooking days and thinking stuff like “eh, all meat. wrapping chicken in bacon and roasting it is so boring/overdone/unoriginal” and “i bet i could make food better than that!”
the pictures as of late, since he entered CIA and graduated, are obviously MUCH better looking and, almost undoubtedly better tasting than the food I make… =O
it made me wonder what would have happened had I gone to CIA or gone to the world of restaurant cooking? where I would be now? I am confident that I could have survived and done pretty well in culinary school and/or restaurants, because of my nuttiness and passion to learn about food.
it makes me a bit sad to think that i’m already giving up this dream and calling it quits when i’m not even 30 or 40 ! aren’t “young people” supposed to be full of energy and able to do basically whatever they set their hearts out to do? i think of wanting to have fun on nights and weekends and wanting to be a SAHM, and I guess that is incompatible with being in the restaurant business.
then i think of the lifestyle of a line cook or sous chef from my BLM day…12 to 12, more or less, on the weekdays. 7/8 am- who knows how long on weekends when there is brunch, too!! maybe go home at 3 am on days with special events/weddings (true fact told to me by nich (sous at blm). Maybe i should be thankful that there is no restaurant job that is 9-5, or that would allow me to be home when Tim and/or future kids would be home. Oh yea! I should also be thankful that I currently make enough money so that I don’t have to resort to skipping meals or eating pizza to save money (another true story from line cook at blm).
So I guess there is some compromise to be made here. What culinary pursuits can I take that would allow me to still have “cushy” work hours, yet challenge and develop my skills?
ideaS from the tumblr world? =)