I just got back from dinner at Chosun Galbee with my friends Susan and Shida. Peyman is somewhere at LA Live right now, celebrating his buddy’s birthday so all is quiet at home. Thankfully, Susan was our designated driver , so I shared a bottle of wine with Shida and I’m feeling pretty good right now. I have no distractions. I can do whatever I want to do. Reflecting on the holidays and the new year so far feels just right, right now.
After school, we moved, then I went to San Diego to spend time with my sisters and their families. Did I get any rest? Not much. I cooked the whole time. I guess it’s the curse of an aspiring chef. I was warned at culinary school that for every holiday and for every family gathering, I would be expected to work in the kitchen. That was, indeed, the truth. I cooked almost every day…I cooked for about 24 people and I was in town for a week! I made fennel salad many a days, coq au vin, pommes dauphenoise, filet mignon, rice pilaf, scallops wrapped in bacon (turkey), marinated in citrus and paprika, a rich chocolate mousse cake, zeppoles with spicy chocolate sauce, sauteed rapini with garlic, brownies, cookies, and I even made 2 loaves of Pain de Mie and french toast! I can’t remember what else I made…
It was fun though. As I prepared food for the ones I love, I was happy to listen and see how much my family has grown and how wonderful a job my sisters and their husbands are doing with their kids. It was beautiful. I am so proud of them and thank God for all his blessings. The food I prepared with much love was one of my gifts to them.
On New Year’s day, Peyman and I sadly departed from my family in San Diego. Since we moved into a place the day before I left for San Diego, I had to clean and unpack. I didn’t get much rest. In fact, on Sunday night, I got sick with a bad sore throat.
On Monday, I started my externship at Lucques. I had staged at Lucques for 3 days in December, so the first day of my externship was my 4th day at Lucques. I cut many a vegetable, pulled many green leave, spun many greens, made a soup base, organized the walk in, and made the restaurant’s group dinner… it was a lot of pressure, but I did it with confidence and was happy to receive many compliments. I made a simple balsamic vinaigrette dressed salad, and I made penne pasta with a bolognese.
So far, I love that the people at Lucques are open to showing me safer, more efficient prep and cooking methods..also, they show me ways around the kitchen. They are team players there and I really appreciate it. I am really happy that both owners of Lucques went up to me and introduced themselves to me. The vibe there is high energy, positive, and progressive. I love it.
Working in a professional kitchen requires long hours on your feet,focus, a lot of emotional and physical stamina and strength, and some skill. I feel like I become a stronger cook everyday and I appreciate all the guidance and knowledge that has been shared with me so far.Share on Facebook