Tonight I had my tasting. I made buffalo meat balls with a Maker's Mark sauce and some brie and berries in puff pastry appetizers, a mixed green salad with strawberries feta and sunflower seeds and balsamic vinaigrette. Main course was ancho marinated pork tenderloin with a glaze made out of reduced Hornsby's cider with roasted red potatoes that I seasoned up and snuck a little truffle oil into and asparagus grilled with peppers. They dug it and I interviewed like I always do. So I am know the executive chef of a country club. I can't wait to give my notice. The last manager that quit they said they thought he would sabotage them so they gave him two weeks vacation and told him not to come back. I probably won't be that lucky but I'm gonna give it a shot. Do you really want my last day to be Easter Brunch working an omelet station in front of the public. Think of the old ladies I could scare. lol. Oh well I am stoked to have a new job. The End.
pineapplefroot:
Congratulations!!