The Sweet Life

I haven't posted in ages. I'm waiting for my grain rice mix to cook. I'm trying to condense these past couple of months into a post without going overboard. I had a birthday.  Ate at Sepia and had a wonderful time. Enjoyed a tasting menu at Aviary .  Had a wonderful time. Worked about 70-80 hours a week for about a month.  Short-staffed.  Frustrated.  Exhausted.  Don't remember much. Got a dessert published on BizBash. Changed the desserts in Small Plates. Wait?  What?  Go back? Which part did you miss? Many things have been happening at work and not having enough people to do the work has been tough, but I've been pretty well-seasoned from working at NoMI and Trump to be able to "make it happen."  We are finally having a slow week, and I have finally had two days off in a week (in a row even!), and am catching up on rest and am getting bored.  Cafe items is up to par stock.  Banquets and Small Plates is just ab...

Hello. For those of you still tuning in, I am still alive.  I have not won the Lottery and run off to Paris to live blissfully, getting fat on croissants and Paris Brest.  I have not been abducted by aliens. I have been promoted. After returning to work from my trip, I was asked into the office by the Chef de Cuisine.  They are happy with what I'm doing, and they wanted to offer me the position of pastry chef, which I accepted.  I'm still in shock, and when introduced at tastings as " . . . my pastry chef . . ." It takes a couple of beats for me to realize he's talking about me! I'm really enjoying things, as much as I can.  We're short-staffed, and I've had people in for interviews, stages, and soon, paperwork.  It's quite interesting being on the other side of the interview.  It's also a challenge to lead a staff, to monitor and figure out what to do in certain situations.  But it's also exciting!  I'm looking forward to what my...