Friday...
Black Friday at that, people are everywhere outside so I am expecting a busy day. The restaurant was closed yesterday for the holiday and I ate enough food for 3 people myself, so the treadmill (or a busy day in the kitchen) is calling me as we speak.
Wednesday night was crazy...before I even got to the 930 Club for the dynamic duo of Method Man and Redman, we hit 3 different bars in less then 2 hours trying to see everyone I possibly could. Getting to the show only 10 minutes before they went on made it even better. People that knew I was going began to regret that they didn't go see those icons of Hip-Hop long before the show even began.
No time to get into the details of seeing the sunrise Thursday morning, because the nite was still young after the shop at 1am. Gotta hop into the kitchen, happy shopping people!
Saturday, November 29, 2008
Tuesday, November 25, 2008
Slow and Laying Low
Tuesday...
If it were any slower I would feel as if it was just a continuation of Monday around here. I won't go into any statistics around the city right now. It's just too depressing!
I did however, have friends J Glaze, Joy Luv, and IB of The Higher Concept stop by after work last night since they have swung into town for the holidays. I wish I could still stay up as late as those kids. We did speak about the pilot for a while and also got to listen to the latest mixtape that THC has put together called Projectivity. It is their 3rd mixtape and it just keeps getting better with the talent that they continue to display and the other artists that they bring on board.
Pack FM, Akrobatik, Slug of Atmosphere, Brother Ali, NYOIL and many more. If you haven't heard of any of the artists I just mentioned then you don't know Hip-Hop. This isn't a mix of the music you hear on the radio. Unfortunately it seems as if these guys are just a little too talented for that sort of thing. By that I mean they aren't talking about "shawty got low" on most of their tracks. Music on the radio today just sucks...
Anyways, them coming into town was a breath of fresh air as always. It promises to be a great week with them around, just hope I can keep up. One of them has already talked me into seeing Redman & Method Man at the 930 tomorrow night. It took a lot of peer pressure, but who could pass up such an opportunity to see the likes of these two! (Note from The Brain: I could...and did!)
If it were any slower I would feel as if it was just a continuation of Monday around here. I won't go into any statistics around the city right now. It's just too depressing!
I did however, have friends J Glaze, Joy Luv, and IB of The Higher Concept stop by after work last night since they have swung into town for the holidays. I wish I could still stay up as late as those kids. We did speak about the pilot for a while and also got to listen to the latest mixtape that THC has put together called Projectivity. It is their 3rd mixtape and it just keeps getting better with the talent that they continue to display and the other artists that they bring on board.
Pack FM, Akrobatik, Slug of Atmosphere, Brother Ali, NYOIL and many more. If you haven't heard of any of the artists I just mentioned then you don't know Hip-Hop. This isn't a mix of the music you hear on the radio. Unfortunately it seems as if these guys are just a little too talented for that sort of thing. By that I mean they aren't talking about "shawty got low" on most of their tracks. Music on the radio today just sucks...
Anyways, them coming into town was a breath of fresh air as always. It promises to be a great week with them around, just hope I can keep up. One of them has already talked me into seeing Redman & Method Man at the 930 tomorrow night. It took a lot of peer pressure, but who could pass up such an opportunity to see the likes of these two! (Note from The Brain: I could...and did!)
Monday, November 24, 2008
Back and Forth
Work, don't work, work, don't work. That is how my chef played it this week with the head honcho in town. When the owner visits from his winter home in Florida (it's a fucking yacht that costs just under 4k to fill up) it is in the best interest of my chef to be present in the restaurant. Well, after already working 7 days last week my chef came in for a few hours on Monday just to be around when the head horseman was around. But he would quickly leave the premises when the guy left because there was no need for him to be here other then for the sake of that guy.
Well, since the man was only in town for 4 days my chef decided he would take off Saturday. Not so fast, things aren't the way they should be, or at least they weren't when I left Wednesday night. So he was going to work Saturday to complete a nice 13 days in a row of seeing this place. If you have never done that before you should try it, it's fabulous. Well, when I walk in Friday morning I find out that my chef is going to take Saturday off, fine by me. I was told I could come in around noon. That's a cake day, kinda like my Mondays but it will hopefully be much more busy tonight then it is on a Monday.
I asked my chef to order me parsnips for this evening. I have come to really like this white carrot. It is sweeter then a regular carrot...actually it doesn't really taste anything like a carrot, think candied sweet potatoes. If you have been reading then you know how much I enjoy those! I will most likely do a puree with a blood orange sauce of some type. I am heading to Dean & Deluca's for some of those right now before I get to work. I am thinking some kind of gastrique...
Is anyone watching Top Chef this season? It seems as if they have reverted backwards instead of progressing forward with the talent they put on there. I know it is only the second episode, but there are 2 Europeans on the show and they may just give a handfull of ass to all the Americans on there. Tsk tsk tsk, I knew I should have tried out for that show. I may have actually made it past the first episode...peeling apples?? C'mon guys, if I hadn't have made it in the top 9 then I would have been the first to say "Sorry Tom, I just don't deserve to be here."
Well, since the man was only in town for 4 days my chef decided he would take off Saturday. Not so fast, things aren't the way they should be, or at least they weren't when I left Wednesday night. So he was going to work Saturday to complete a nice 13 days in a row of seeing this place. If you have never done that before you should try it, it's fabulous. Well, when I walk in Friday morning I find out that my chef is going to take Saturday off, fine by me. I was told I could come in around noon. That's a cake day, kinda like my Mondays but it will hopefully be much more busy tonight then it is on a Monday.
I asked my chef to order me parsnips for this evening. I have come to really like this white carrot. It is sweeter then a regular carrot...actually it doesn't really taste anything like a carrot, think candied sweet potatoes. If you have been reading then you know how much I enjoy those! I will most likely do a puree with a blood orange sauce of some type. I am heading to Dean & Deluca's for some of those right now before I get to work. I am thinking some kind of gastrique...
Is anyone watching Top Chef this season? It seems as if they have reverted backwards instead of progressing forward with the talent they put on there. I know it is only the second episode, but there are 2 Europeans on the show and they may just give a handfull of ass to all the Americans on there. Tsk tsk tsk, I knew I should have tried out for that show. I may have actually made it past the first episode...peeling apples?? C'mon guys, if I hadn't have made it in the top 9 then I would have been the first to say "Sorry Tom, I just don't deserve to be here."
Thursday, November 20, 2008
Couched
Thursday...
Not much going on around here today. Actually that's because I am at home sitting on my ass!!! Another rare day where I don't have much planned and don't intend on getting much done other then paying some friggin bills.
A little progress on the pilot though, as our sponsor has stepped in and got us in the process of finally getting some studio time. Tonite I will be checking out the host of the pilot at Topaz at 8pm. He will be hosting a little comic session with new comics, some first time stand-ups. In his own words "this could sting a little," but I am not too concerned about the other newbies. I want to see how my host, Mike Way, last years "best up and coming comic in DC" can bring things around to keep the laughs rolling!
Cause he'll be doing the same on my TV show!
Not much going on around here today. Actually that's because I am at home sitting on my ass!!! Another rare day where I don't have much planned and don't intend on getting much done other then paying some friggin bills.
A little progress on the pilot though, as our sponsor has stepped in and got us in the process of finally getting some studio time. Tonite I will be checking out the host of the pilot at Topaz at 8pm. He will be hosting a little comic session with new comics, some first time stand-ups. In his own words "this could sting a little," but I am not too concerned about the other newbies. I want to see how my host, Mike Way, last years "best up and coming comic in DC" can bring things around to keep the laughs rolling!
Cause he'll be doing the same on my TV show!
Wednesday, November 19, 2008
The Special Has Been Leeked to the Media
Wednesday...
Hump day and off topic here for a second, I can smell my paycheck coming. OK, probably no need for that part, but I gotta be honest. I will never understand how I am making more and more money every year and I am still broke. OK, I do understand but I think it's like beating a dead horse to say why.
Yesterday my special came out completely different then I thought it would. After I stopped typing I went into the walk-in and grabbed some leeks
and made a confit of them. Now a confit by most definitions is the action of of taking meat, salting it and then preserving it in its own fat. Too bad that definition is as old as it sounds. Nowadays people confit anything, I mean its not like the culinary world just stopped progressing.
So, I took the leeks and let them sit covered in salt for about 15 minutes, then rinsed them off and cooked them in butter (not too healthy, huh?) for about 30 minutes over a really low heat until they were tender. Steamed off some diced potatoes at the same time. Drained the leeks, saved the butter, and started making a sauce. I took some heavy cream, grain mustard and...well I think you can figure out what that sauce was. I also added some nutmeg and champagne vinegar to the cream sauce because otherwise it just doesn't have any life to it.
When using leeks there is this dark green part that this picture shows. Well, people don't usually eat the drak green part because of how tough it is. Not me, because it's winter and I can use that as an excuse to make some extra heavy foods (i.e. not healthy). Well I cut that part into really thin strips soaked em in buttermilk, sprinkled some flour and deep fried them.
Pair that with some black grouper and, well, there isn't any fish left over this morning so I'm thinking it went over pretty well!
Hump day and off topic here for a second, I can smell my paycheck coming. OK, probably no need for that part, but I gotta be honest. I will never understand how I am making more and more money every year and I am still broke. OK, I do understand but I think it's like beating a dead horse to say why.
Yesterday my special came out completely different then I thought it would. After I stopped typing I went into the walk-in and grabbed some leeks
and made a confit of them. Now a confit by most definitions is the action of of taking meat, salting it and then preserving it in its own fat. Too bad that definition is as old as it sounds. Nowadays people confit anything, I mean its not like the culinary world just stopped progressing.So, I took the leeks and let them sit covered in salt for about 15 minutes, then rinsed them off and cooked them in butter (not too healthy, huh?) for about 30 minutes over a really low heat until they were tender. Steamed off some diced potatoes at the same time. Drained the leeks, saved the butter, and started making a sauce. I took some heavy cream, grain mustard and...well I think you can figure out what that sauce was. I also added some nutmeg and champagne vinegar to the cream sauce because otherwise it just doesn't have any life to it.
When using leeks there is this dark green part that this picture shows. Well, people don't usually eat the drak green part because of how tough it is. Not me, because it's winter and I can use that as an excuse to make some extra heavy foods (i.e. not healthy). Well I cut that part into really thin strips soaked em in buttermilk, sprinkled some flour and deep fried them.
Pair that with some black grouper and, well, there isn't any fish left over this morning so I'm thinking it went over pretty well!
Tuesday, November 18, 2008
Not So Public Access?
Oh yeah,
Now that I am actually awake and have some random thoughts on my mind I will rattle them off. This pilot is still going to happen, God knows when, but it will. The issue we faced the first time around simply won't happen again. It may have been partly my fault for not getting my sponsor involved sooner. This public access studio never gave my producer an answer to let us use the studio. Public fucking access, what should be so difficult about that? This isn't Comcast here, OK?
Anyways, I call up my sponsor and she laughs at me for not getting her involved sooner. Kinda came across like an agent telling their client, I got this. So next time around it will be much easier. She has more invested in the studio with her equipment than the studio has to offer itself.
Well, now that we have more time, of course we want to go back and go over everything we can to improve on it. I have now involved an old friend for some graphic designs to be displayed on the green screen that is in the studio. Should be pretty cool, but with that comes an entire plethora of opinions and ideas by everyone involved.
Great...no one is getting paid for this, we are all good at what we do in our respective fields, and someone has to spearhead everything to make sure it is what's (this just sounds wrong) "in the best interest of the project." How do you tell someone that you don't like their idea because it brings the wrong appearance to the show? How do you tell someone else that it's not their decision on what is going to happen? Who the fuck is in charge in the first place?
To that and everything else I say, this is what The Brain is for. Yes, by that I mean my boy P, who I can just let make all of the decisions and piss everyone off, or keep them happy! Not my problem!
Gotta get to work.
Now that I am actually awake and have some random thoughts on my mind I will rattle them off. This pilot is still going to happen, God knows when, but it will. The issue we faced the first time around simply won't happen again. It may have been partly my fault for not getting my sponsor involved sooner. This public access studio never gave my producer an answer to let us use the studio. Public fucking access, what should be so difficult about that? This isn't Comcast here, OK?
Anyways, I call up my sponsor and she laughs at me for not getting her involved sooner. Kinda came across like an agent telling their client, I got this. So next time around it will be much easier. She has more invested in the studio with her equipment than the studio has to offer itself.
Well, now that we have more time, of course we want to go back and go over everything we can to improve on it. I have now involved an old friend for some graphic designs to be displayed on the green screen that is in the studio. Should be pretty cool, but with that comes an entire plethora of opinions and ideas by everyone involved.
Great...no one is getting paid for this, we are all good at what we do in our respective fields, and someone has to spearhead everything to make sure it is what's (this just sounds wrong) "in the best interest of the project." How do you tell someone that you don't like their idea because it brings the wrong appearance to the show? How do you tell someone else that it's not their decision on what is going to happen? Who the fuck is in charge in the first place?
To that and everything else I say, this is what The Brain is for. Yes, by that I mean my boy P, who I can just let make all of the decisions and piss everyone off, or keep them happy! Not my problem!
Gotta get to work.
Virginia is for Bad Drivers
Tuesday
Well, for one I am feeling much better this morning after a night of rest. After fighting off traffic for 30 minutes from the edge of Georgetown to get to the middle of Georgetown (about 5 blocks...grrr), I have made a desperate attempt not to let my mood sour. I will do so by saying this, people from Virginia CANNOT drive. Fuckers.
That is all, thank you.
I had to order light as hell yesterday and I don't even think that I gave myself anything special to work with. Can't spend money if you aren't making any right? So with that being said I can feel another of my famous "walk-in" specials coming forth. Hmmmm, that would require me to actually look in my walk-in and see what is there. Off the top of my head I am thinking orzo pasta, cream, goat cheese, some vegetables, and that's all I got. It will taste good, that's all I do know. With that being said it's time to start chasing flavor...or is that cut to the chase?
Well, for one I am feeling much better this morning after a night of rest. After fighting off traffic for 30 minutes from the edge of Georgetown to get to the middle of Georgetown (about 5 blocks...grrr), I have made a desperate attempt not to let my mood sour. I will do so by saying this, people from Virginia CANNOT drive. Fuckers.
That is all, thank you.
I had to order light as hell yesterday and I don't even think that I gave myself anything special to work with. Can't spend money if you aren't making any right? So with that being said I can feel another of my famous "walk-in" specials coming forth. Hmmmm, that would require me to actually look in my walk-in and see what is there. Off the top of my head I am thinking orzo pasta, cream, goat cheese, some vegetables, and that's all I got. It will taste good, that's all I do know. With that being said it's time to start chasing flavor...or is that cut to the chase?
Monday, November 17, 2008
Well Hung(over)
Monday...
Hungover, an amazing show with The Dance Party Saturday, another UMD win over another ranked opponent, tailgating all day Sunday, and ended with a loss by the Redskins to a rival. What a fucking weekend. I fell out of bed and have to stumble into work for the next 13 hours. Coffee is the cure all medicine, well that and some ginger ale with tons of "bitters" to keep the hangover at bay!
The tailgate went over great yesterday with just over 35 people. My friend and I were over the grill for just about the entire evening with multiple drinking games going on and people weathering the cold as if it were still summer out. The burgers flew, I must have made 60 plus, hot dogs, and about 25 pounds of wings. Don't forget about the chili as well. I made just under 8 gallons I think and I don't have a gallon left over to show for it.
I have no clue what I will be walking into today at work, I only know that Advil and coffee are the first thing that I need to consume before I start this day. I only remember asking my chef to get me some sweet potatoes and to take it easy on me today when I get into work. Hope I have a full staff!!!!
Hungover, an amazing show with The Dance Party Saturday, another UMD win over another ranked opponent, tailgating all day Sunday, and ended with a loss by the Redskins to a rival. What a fucking weekend. I fell out of bed and have to stumble into work for the next 13 hours. Coffee is the cure all medicine, well that and some ginger ale with tons of "bitters" to keep the hangover at bay!
The tailgate went over great yesterday with just over 35 people. My friend and I were over the grill for just about the entire evening with multiple drinking games going on and people weathering the cold as if it were still summer out. The burgers flew, I must have made 60 plus, hot dogs, and about 25 pounds of wings. Don't forget about the chili as well. I made just under 8 gallons I think and I don't have a gallon left over to show for it.
I have no clue what I will be walking into today at work, I only know that Advil and coffee are the first thing that I need to consume before I start this day. I only remember asking my chef to get me some sweet potatoes and to take it easy on me today when I get into work. Hope I have a full staff!!!!
Friday, November 14, 2008
Slow
Friday...
A note from chef to cut everyone possible is the first thing I see when I walk into the kitchen. No problem, it's slow anyways and the city is beginning to show effects of the RECESS..... (I won't finish that word) that is already taking over the rest of the country. Our economy sucks, face it, Obama is still months away from stepping into power and his "secret society" of advisors, lawyers, accountants, etc. can't do anything until he steps in. So until then if it takes me working the line every other night to keep this place going, then so be it.
Onto more happy news, did I mention it's Dallas week? I am going to a rally at Dave & Busters at White Flint tonite held by the Redskins and there will be cheerleaders there. Need I say more???
A note from chef to cut everyone possible is the first thing I see when I walk into the kitchen. No problem, it's slow anyways and the city is beginning to show effects of the RECESS..... (I won't finish that word) that is already taking over the rest of the country. Our economy sucks, face it, Obama is still months away from stepping into power and his "secret society" of advisors, lawyers, accountants, etc. can't do anything until he steps in. So until then if it takes me working the line every other night to keep this place going, then so be it.
Onto more happy news, did I mention it's Dallas week? I am going to a rally at Dave & Busters at White Flint tonite held by the Redskins and there will be cheerleaders there. Need I say more???
Thursday, November 13, 2008
Shameless Plug
Make sure to also check out my partners in crime, The Higher Concept, at http://thehigherconcept.blogspot.com/. They will be performing on the pilot, as soon as the damn studio let's us shoot it!
Dallas Week and It's Chili
Thursday...
And I am thirsty, dammit. It is almost time for happy hour somewhere in the city. I am off, the weather is shitty, its Dallas week, and I got shit else to do!
Back to the football part, this reminds me I have to place my orders soon because they don't deliver on the weekends. It is Dallas week, half of my team has come out worse after the bye week then when they started it. Weird huh? No matter though.
This tailgate is going to be pretty big. We are sitting around 30 people or so and The Mad Chef of M Street has every intention of bringing out some toys this weekend. I will be making 6 gallons of chili at the stadium along with the burgers that I fold smoked gouda and mirepoix into. Fried chicken wings that I will brine the day before, maybe grill some of them as well. 2 different dips, plenty of chips, beer pong and a keg. The keg is the only part of all of this that concerns me though, though I am in no way worried that it will be too much. The younger generation around my closest friends and I seem to like Bud Light. I know, where is the Commish when you need him, right? If it's a party and there is going to be a keg my group tends to go with Miller, but "drinkability" is always possible when it's fucking water. Rant over...
I learned a valuable lesson in cooking yesterday, self taught mind you. Well my vendor stopped by with that specialty truck and I chose these Okinawa Sweet Potatoes
that my chef had used a month or so ago. I knew what I wanted to do with them right from the start, make mash potatoes with them. Plain and simple, I like to mess with sweet potatoes so much because of the stuff that I put into them. Brown sugar, salt, really good maple syrup, a egg or two if it is twice baked, good stuff.
Well, not only were the potatoes in no need of sugar. Once I was done mashing them, the gluten had become...well glue-like. OK, I am exaggerating, I would not have served them if they had been that bad. But these potatoes were just short of showing signs of becoming that way. I was told they were great and every plate came back clean, but lesson learned, not all foods need to be messed with before serving them.
And I am thirsty, dammit. It is almost time for happy hour somewhere in the city. I am off, the weather is shitty, its Dallas week, and I got shit else to do!
Back to the football part, this reminds me I have to place my orders soon because they don't deliver on the weekends. It is Dallas week, half of my team has come out worse after the bye week then when they started it. Weird huh? No matter though.
This tailgate is going to be pretty big. We are sitting around 30 people or so and The Mad Chef of M Street has every intention of bringing out some toys this weekend. I will be making 6 gallons of chili at the stadium along with the burgers that I fold smoked gouda and mirepoix into. Fried chicken wings that I will brine the day before, maybe grill some of them as well. 2 different dips, plenty of chips, beer pong and a keg. The keg is the only part of all of this that concerns me though, though I am in no way worried that it will be too much. The younger generation around my closest friends and I seem to like Bud Light. I know, where is the Commish when you need him, right? If it's a party and there is going to be a keg my group tends to go with Miller, but "drinkability" is always possible when it's fucking water. Rant over...
I learned a valuable lesson in cooking yesterday, self taught mind you. Well my vendor stopped by with that specialty truck and I chose these Okinawa Sweet Potatoes
that my chef had used a month or so ago. I knew what I wanted to do with them right from the start, make mash potatoes with them. Plain and simple, I like to mess with sweet potatoes so much because of the stuff that I put into them. Brown sugar, salt, really good maple syrup, a egg or two if it is twice baked, good stuff.
Well, not only were the potatoes in no need of sugar. Once I was done mashing them, the gluten had become...well glue-like. OK, I am exaggerating, I would not have served them if they had been that bad. But these potatoes were just short of showing signs of becoming that way. I was told they were great and every plate came back clean, but lesson learned, not all foods need to be messed with before serving them.
Tuesday, November 11, 2008
Stranger By The Day
Tuesday...
OK, so my mood has been piss poor over the last few days for multiple reasons. Well, I am in a better mood but I have my own reasons for not letting shit get to me today. Last night as I am leaving, I am handed a banquet sheet for 35 people for the next day (today), nice. Well I go back and adjust my ordering accordingly, not complaining that I am being handed an event sheet the day before it occurs.
This morning I walk in with a smile on my face thinking I have my day set up. Well, I go check the reservations and this party isn't in the system...not the first time that has happened. So I tell my cooks what I need prepped for the party to help me out. I don't really look over the sheet anymore because I have told when it is and I know what needs to be done. Well, the other manager pops out and tells me that he has an update for this party, that is for 35 people...for TOMORROW. I say OK, well, what about the one tonite, because it wasn't even complete last night when it was first handed to me.
Of course, they are the same party, but it is for Wednesday, not tonite. Awesome, huh? I mean, maybe I should go over and double or triple check what is handed to me, from other managers, instead of taking their word for it and then doing the work. I don't think I should have to do things like that but it sure would save me a good bit of time if I did.
Lesson learned...
OK, so my mood has been piss poor over the last few days for multiple reasons. Well, I am in a better mood but I have my own reasons for not letting shit get to me today. Last night as I am leaving, I am handed a banquet sheet for 35 people for the next day (today), nice. Well I go back and adjust my ordering accordingly, not complaining that I am being handed an event sheet the day before it occurs.
This morning I walk in with a smile on my face thinking I have my day set up. Well, I go check the reservations and this party isn't in the system...not the first time that has happened. So I tell my cooks what I need prepped for the party to help me out. I don't really look over the sheet anymore because I have told when it is and I know what needs to be done. Well, the other manager pops out and tells me that he has an update for this party, that is for 35 people...for TOMORROW. I say OK, well, what about the one tonite, because it wasn't even complete last night when it was first handed to me.
Of course, they are the same party, but it is for Wednesday, not tonite. Awesome, huh? I mean, maybe I should go over and double or triple check what is handed to me, from other managers, instead of taking their word for it and then doing the work. I don't think I should have to do things like that but it sure would save me a good bit of time if I did.
Lesson learned...
Monday, November 10, 2008
"It's Just A Case of the Mondays..."
Monday...
Another bad day? Or just another foul attitude? I can't tell the difference at this point. Maybe it was that call at just before 8am about something being broken in the restaurant? If only it was that easy, she proceeded to thank me for answering the phone because no one else had, including my chef and two technicians. So the problem was able to be fixed without me moving from my bed. It was finished by the time I got in 2 hours later. Sweetness.
Here at work, after making an acorn squash puree twice...yes twice. The first time I simply wasn't happy with the flavor and it had too much water because I cooked them in cream. Lesson learned, huh? So the second time around it was roasted and came out pretty nice. Again, I digress, as I was going to make the menus for the day it took me thirty minutes to figure out why the keyboard wasn't working for the computer. No, it was already plugged in, but I had to try two other keyboards before I found one that worked. I almost put the screen through the wall after about ten minutes.
I love Mondays...
Another bad day? Or just another foul attitude? I can't tell the difference at this point. Maybe it was that call at just before 8am about something being broken in the restaurant? If only it was that easy, she proceeded to thank me for answering the phone because no one else had, including my chef and two technicians. So the problem was able to be fixed without me moving from my bed. It was finished by the time I got in 2 hours later. Sweetness.
Here at work, after making an acorn squash puree twice...yes twice. The first time I simply wasn't happy with the flavor and it had too much water because I cooked them in cream. Lesson learned, huh? So the second time around it was roasted and came out pretty nice. Again, I digress, as I was going to make the menus for the day it took me thirty minutes to figure out why the keyboard wasn't working for the computer. No, it was already plugged in, but I had to try two other keyboards before I found one that worked. I almost put the screen through the wall after about ten minutes.
I love Mondays...
A Family Affair
Saturday night...
Maybe it was the way my day started in the first place. Today at work was set off by what I may have let trail me into work, karma-wise.
It all started around noon when my chef sent me the text to take my time coming into work today. I won't ask why, but it set me up with too much time on my hands I guess. So as I go to check my email I see a few from some family members. Well, I open them and proceed to read about how my political views are all distorted and I have no right to say the things that I do about the *cough* *cough* "losing party."
Rewind back about 2 months ago and I accidentally send them an email of some propaganda about conservatives. I got ripped for that, mind you it was sent to them by accident. I apologized and said it would never happen again. After 3 more emails, my aunt seemed to get the point, all to which I apologized extensively for accidentally sending the first email.
Well up to date again, they check my Facebook page (for what I have no clue...it's fucking Facebook and they're old!) and feel the need to get all riled up again. It doesn't stop there though, they proceed to tell me it is not professional as a small bisuness owner to write such things...dude this is just a Facebook page. Hold on...I didn't know I was a small business owner, first of all. And I mean it's not like I am this kid.
Needless to say there was much more in the email that I won't get into and the point is it got the conservative part of my family all in a tiffy. That or they just have too much time on their hands and think that their money is going to be taken away over the next four years???
Well, they succeeded in getting under my skin and it has kept me in a horrible mood all damn day. I try my best not to argue with family and respect my elders. I have been in such a foul mood that I actually flipped out on one of my cooks for undercooking an item and one of my dishwashers for wanting to go home. He said he didn't feel well, but he also was asked to come in tomorrow for extra hours...think he will actually show up now? Or was it done to set up not coming in, hmm.
Least I am off tomorrow. Politics and family don't mix, thanks for the advice uncle, now tell my aunt/your wife to get over the loss and that I said HOPE & CHANGE, bitches!
Maybe it was the way my day started in the first place. Today at work was set off by what I may have let trail me into work, karma-wise.
It all started around noon when my chef sent me the text to take my time coming into work today. I won't ask why, but it set me up with too much time on my hands I guess. So as I go to check my email I see a few from some family members. Well, I open them and proceed to read about how my political views are all distorted and I have no right to say the things that I do about the *cough* *cough* "losing party."
Rewind back about 2 months ago and I accidentally send them an email of some propaganda about conservatives. I got ripped for that, mind you it was sent to them by accident. I apologized and said it would never happen again. After 3 more emails, my aunt seemed to get the point, all to which I apologized extensively for accidentally sending the first email.
Well up to date again, they check my Facebook page (for what I have no clue...it's fucking Facebook and they're old!) and feel the need to get all riled up again. It doesn't stop there though, they proceed to tell me it is not professional as a small bisuness owner to write such things...dude this is just a Facebook page. Hold on...I didn't know I was a small business owner, first of all. And I mean it's not like I am this kid.
Needless to say there was much more in the email that I won't get into and the point is it got the conservative part of my family all in a tiffy. That or they just have too much time on their hands and think that their money is going to be taken away over the next four years???
Well, they succeeded in getting under my skin and it has kept me in a horrible mood all damn day. I try my best not to argue with family and respect my elders. I have been in such a foul mood that I actually flipped out on one of my cooks for undercooking an item and one of my dishwashers for wanting to go home. He said he didn't feel well, but he also was asked to come in tomorrow for extra hours...think he will actually show up now? Or was it done to set up not coming in, hmm.
Least I am off tomorrow. Politics and family don't mix, thanks for the advice uncle, now tell my aunt/your wife to get over the loss and that I said HOPE & CHANGE, bitches!
Friday, November 7, 2008
Did I Tell You the Joke About "Taking Meat in the Back..."?
Friday morning...
At least the week is almost over and it is too bad I am not doing the pilot this weekend. Yes, it still aggravates me but it is reality, so what can I do? As I walk in this morning I see our uniform vendor exchanging chef ,so I do some update work with him on our employees to make sure everyone is getting the proper jackets. I then proceed into the kitchen and am immediately approached by 2 of my cooks about not having the right food for a family meal. OH NO!!!! What are we going to do?!?!? I mean if this is the biggest problem I have today then I have a golden horseshoe stuck up... So I took the cooks to the storeroom and grabbed some pasta...problem solved.
Next on my agenda is to figure out what I am going to do with all of this acorn squash that I see in the walk-in. I also was informed by my favorite produce vendor (those blondes, I swear) that their company will be sending a "specialty items" truck around once a week. This means that I will not only be receiving a list of things I can order that are only available at certain times, but that I will be able to see the items before I purchase them. This is fucking awesome!
One of my other vendors (that my chef and I stopped using almost a year ago) is still trying to get his foot back in the door. To put it simply his prices are too high for the same product we get cheaper elsewhere, but also when we did order from him almost half the time it would get screwed up. Half the order would come in and we would have to call and bitch about it. That just isn't worth our time. Until he goes to the 4 Horseman upstairs and complains that we are not ordering from him. Then he goes so far as to call the vendors we are using "liars" and that they are pricing us one product but delivering another.
Really? I am sorry that your company can't match another one in price, but do you have to stoop so low as to call them liars? The company I am currently using -Fells Point Quality Meats- is one of the most reputable meat companies in the area, and they are part owners of a ranch in the Midwest i.e. Trump card. The company crying about it is Maryland Quality Meats, I have used their company at 2 other restaurants in the past and not been pleased. I know of both of them very well and Fells gets my vote hands down. I have seen the warehouse, I know the product they are sending me, and my chef agrees. Now the only question is how to get the 4 Horsemen upstairs to butt the hell out and let us take care of what we do best.
Good luck with that, I guess.
At least the week is almost over and it is too bad I am not doing the pilot this weekend. Yes, it still aggravates me but it is reality, so what can I do? As I walk in this morning I see our uniform vendor exchanging chef ,so I do some update work with him on our employees to make sure everyone is getting the proper jackets. I then proceed into the kitchen and am immediately approached by 2 of my cooks about not having the right food for a family meal. OH NO!!!! What are we going to do?!?!? I mean if this is the biggest problem I have today then I have a golden horseshoe stuck up... So I took the cooks to the storeroom and grabbed some pasta...problem solved.
Next on my agenda is to figure out what I am going to do with all of this acorn squash that I see in the walk-in. I also was informed by my favorite produce vendor (those blondes, I swear) that their company will be sending a "specialty items" truck around once a week. This means that I will not only be receiving a list of things I can order that are only available at certain times, but that I will be able to see the items before I purchase them. This is fucking awesome!
One of my other vendors (that my chef and I stopped using almost a year ago) is still trying to get his foot back in the door. To put it simply his prices are too high for the same product we get cheaper elsewhere, but also when we did order from him almost half the time it would get screwed up. Half the order would come in and we would have to call and bitch about it. That just isn't worth our time. Until he goes to the 4 Horseman upstairs and complains that we are not ordering from him. Then he goes so far as to call the vendors we are using "liars" and that they are pricing us one product but delivering another.
Really? I am sorry that your company can't match another one in price, but do you have to stoop so low as to call them liars? The company I am currently using -Fells Point Quality Meats- is one of the most reputable meat companies in the area, and they are part owners of a ranch in the Midwest i.e. Trump card. The company crying about it is Maryland Quality Meats, I have used their company at 2 other restaurants in the past and not been pleased. I know of both of them very well and Fells gets my vote hands down. I have seen the warehouse, I know the product they are sending me, and my chef agrees. Now the only question is how to get the 4 Horsemen upstairs to butt the hell out and let us take care of what we do best.
Good luck with that, I guess.
Thursday, November 6, 2008
HBO, Fool...
Thursday....
Thirsty Thursday and I am heading into work. Yup, took off on Monday night to go to the game, only to wake up that morning too sick to even attempt to go. Thank goodness I didn't, with the outcome that I saw...that was just ugly.
Great news is Obama won, bad news is the pilot shoot date has been pushed back. Who would have ever thought that getting a PUBLIC ACCESS studio would be that difficult with already having a sponsor for the studio. Also...what is up with that pic that was posted about victory the other day?
Gotta ask The Brain about that one, and ask him what he thought about dinner Saturday night? (Note from The Brain: Apparently, The Mad Chef has never seen Entourage before. Also, my review of an evening Sea Catch is coming...)
Off to work peeps, hope everyone is as happy as I am about the outcome of Tuesday!
Thirsty Thursday and I am heading into work. Yup, took off on Monday night to go to the game, only to wake up that morning too sick to even attempt to go. Thank goodness I didn't, with the outcome that I saw...that was just ugly.
Great news is Obama won, bad news is the pilot shoot date has been pushed back. Who would have ever thought that getting a PUBLIC ACCESS studio would be that difficult with already having a sponsor for the studio. Also...what is up with that pic that was posted about victory the other day?
Gotta ask The Brain about that one, and ask him what he thought about dinner Saturday night? (Note from The Brain: Apparently, The Mad Chef has never seen Entourage before. Also, my review of an evening Sea Catch is coming...)
Off to work peeps, hope everyone is as happy as I am about the outcome of Tuesday!
Wednesday, November 5, 2008
Saturday, November 1, 2008
HallOWeen
Saturday morning....
Oh man, the pictures may tell too much. 3 different parties over different parts of Washington, DC. All beginning at around 9pm. I can see why I have yet to participate in Halloween over the past couple of years. I am in a little bit of pain this morning. Can't argue though, as one of my old chef's always told me, "if you are going to be hungover you might as well get paid for it." Makes no sense whatsoever, huh? Well, that's the way I feel.
I have several friends coming in tonite and my chef is probably doing inventory as I type this. I am going in several hours early to make everything that I want to have for them tonite. I intend to even make a special dessert of toffee bread pudding for them. I have to stop off at the store to purchase this stuff but it should be worth it if it comes out the way I intend it too. I have parsnips, sweet potatoes and cauliflower to play with today as I walk into work. One could say that I have some nice toys to get myself started for the evening.
I have plenty to get done today without making these 2 specials along with the dessert. My chef will have his hands tied with the inventory deal so plenty of caffeine will be needed to make this day go by. I still haven't decided what I am going to do for an amuse for 12 people. I was thinking of doing mussels because it's the only seafood variety they will not end up eating at some point during the meal.
If I am going to use mussels I then have to decide whether I am going to make them with Tuaca and cream or Limoncello and cream. 2 different flavors that when I put them together should be great, but still gotta decide because each one calls for different ingredients to enhance the flavor of the liquor I end up using!
Gotta run, have a great weekend! Hope everyone had a safe Halloween!
Oh man, the pictures may tell too much. 3 different parties over different parts of Washington, DC. All beginning at around 9pm. I can see why I have yet to participate in Halloween over the past couple of years. I am in a little bit of pain this morning. Can't argue though, as one of my old chef's always told me, "if you are going to be hungover you might as well get paid for it." Makes no sense whatsoever, huh? Well, that's the way I feel.
I have several friends coming in tonite and my chef is probably doing inventory as I type this. I am going in several hours early to make everything that I want to have for them tonite. I intend to even make a special dessert of toffee bread pudding for them. I have to stop off at the store to purchase this stuff but it should be worth it if it comes out the way I intend it too. I have parsnips, sweet potatoes and cauliflower to play with today as I walk into work. One could say that I have some nice toys to get myself started for the evening.
I have plenty to get done today without making these 2 specials along with the dessert. My chef will have his hands tied with the inventory deal so plenty of caffeine will be needed to make this day go by. I still haven't decided what I am going to do for an amuse for 12 people. I was thinking of doing mussels because it's the only seafood variety they will not end up eating at some point during the meal.
If I am going to use mussels I then have to decide whether I am going to make them with Tuaca and cream or Limoncello and cream. 2 different flavors that when I put them together should be great, but still gotta decide because each one calls for different ingredients to enhance the flavor of the liquor I end up using!
Gotta run, have a great weekend! Hope everyone had a safe Halloween!
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