Apparently that blog does not wish to be written -- so I won't write it.
The short of it is, I'm jobless again, still waiting for my card that proves I am legal in France. I'm cleaning the house for the girl tonight and it is oddly cheering me up. I have been moping for two days about the possibility that maybe I didn't know as much about cuisine as I had thought, and of course I don't. I was moving up two notches in food intricacy, and add this to being out of practice and the struggle to understand French in the heat of the moment. Excuses aside, I didn't do as well as I could have, but I learned a lot. I realized there are many pieces missing from my foundation, we have prep cooks to clean our artichokes, peel our onions, clean our squid, etc -- as a result of this there are many basic things that I do fairly slowly and clumsily by French standards. I have no deep and profound love for the overly complex plate presentations, but I do deeply respect the French and their fundamental knowledge of these basics. I am reminded of the story if Thomas Keller coming to France after being a chef in a well thought of American restaurant and flabbergasting the French because he didn't know how to truss a chicken (incidently I don't know this either).
So rather than sticking my tail between my legs and crying because I've never failed in a culinary arena before, and "how could this happen to me". I take the punch, now I know where my weaknesses lie, I practice, and then try again. No one got to be the best without failing once or twice.
(also they admired my determination and willingness to learn and work, so they have written me a letter of reccomandation!)
The sun is out...
The short of it is, I'm jobless again, still waiting for my card that proves I am legal in France. I'm cleaning the house for the girl tonight and it is oddly cheering me up. I have been moping for two days about the possibility that maybe I didn't know as much about cuisine as I had thought, and of course I don't. I was moving up two notches in food intricacy, and add this to being out of practice and the struggle to understand French in the heat of the moment. Excuses aside, I didn't do as well as I could have, but I learned a lot. I realized there are many pieces missing from my foundation, we have prep cooks to clean our artichokes, peel our onions, clean our squid, etc -- as a result of this there are many basic things that I do fairly slowly and clumsily by French standards. I have no deep and profound love for the overly complex plate presentations, but I do deeply respect the French and their fundamental knowledge of these basics. I am reminded of the story if Thomas Keller coming to France after being a chef in a well thought of American restaurant and flabbergasting the French because he didn't know how to truss a chicken (incidently I don't know this either).
So rather than sticking my tail between my legs and crying because I've never failed in a culinary arena before, and "how could this happen to me". I take the punch, now I know where my weaknesses lie, I practice, and then try again. No one got to be the best without failing once or twice.
(also they admired my determination and willingness to learn and work, so they have written me a letter of reccomandation!)
The sun is out...
VIEW 13 of 13 COMMENTS
To know and feel too much within.
I still believe she was my twin, but I lost the ring.
She was born in spring, but I was born too late
Blame it on a simple twist of fate."