fasterinfall

had the day off today which was pleasant. I've liked working in the afternoon again, I feel like i'm catching up on all the sleep i lost during the summer in banquets. 70 hour weeks for 2 months straight tend to catch up with you.

i was delighted to see some snow on the peaks today, hopefully we'll get a solid hit pretty soon. i'm still hoping for A-Basin to open before i take vacation.

worked my station pretty well this last week. i have the menu memorized but its not in my bones yet. here's an example

"okay chicken entree, that means i'll need a pan to sear the chicken and a sizzler for the oven, while that's in the oven degrease the pan, deglaze with stock let reduce. while the sauce reduces need another pan to saute onion and celery, add the par-cooked rice, stock, and herbs. another pan with garlic, shallots, then spinach, white wine, salt and pepper. Make sure the chicken isn't over cooked.

ideally i'd grab all the pans at the same time but i'm still forgetting on some things. that's what i mean by "in my bones" its in my head but not my movements.

did i mention that while i'm doing that ONE entree there are any number of other ones on hold or on fire that are being made at the same time.

restaurant cooking is fucking hard, think about it next time you're at a super busy restaurant.

ANYWAYS.
i've felt like i've been eating like an idiot since the girl i was seeing this summer moved back to Indiana. So i've decided for a time to cut out red meat and anything fried (which really goes against everything i stand for). To kick it off right i made myself some sushi for dinner thinking some Ahi Tuna, poached shrimp, Rice, and raw veggies would be healthier than grilling up a burger.

some minor improvements need to be made, but all in all it was pretty good.

next dinner menu will be: Seared Ahi with sticky rice and grilled baby bok choy.