Dispatch from the chest freezer, completed
I’ve spent a lot of time over the past few months lurching over this breathing bench I call my ‘office.’ Topped off with an array of electronics any normal kitchen storage device looks inviting. Unfortunately I’m able to type away or surf the web for hours instead of cook, which is why I’m here of course. I’m leaving the Wonder Bar; physically I’m done this coming Tuesday. After that I plan to leave this Wonder Bar in my proverbial culinary dust. I’ve learned a lot at this post, mostly outside of the kitchen, and mostly what not to do. At least I learned something though. As of April 1 I will be the chef at Nemo Grille in Avon, Ohio.
The first, and most frequent response I get is, “Avon, wow, that’s out there.” Well...kinda’…not really, I’ve spent much longer driving downtown looking for a parking space then walking 10 minutes to my destination all the time wondering if that bum might mug me. Then desperately hoping that my car is there, unharmed when I get back to it, all the time shrugging off panhandling scum. This is my life no more my friends. I rejoice in my 20 minute commute to the suburbs all safe and sound like a baby in a blanket.
I do have some fun and interesting ideas I’ve yet to have the customer base to explore upon. I’ve been reading up on my hydrocolloids, and my active experiment for Thanksgiving dinner was a success. I’ve been longing to make a nice pate, and cure some duck breast, and bake some bread. All this once again within my capabilities.