Monday, June 15, 2009

Curvacious Learning Curves

I've got so much to learn. I am reminded of that everyday. It doesn't make me upset for the most part, it actually excites me. I do get frustrated however as I make mistakes but I am happy when I learn from them. The times I am most frustrated is when I know better, should have known better or make the same mistake twice. I don't want to talk about it, so don't ask!

I have been working more and more in the kitchen. In fact, I have been working close to 40 hours a week there on top of my full time job. I am tired but enthused. Am I 100%? I wish I was. Chef asked me that question and I said 'yes!" I soon realized that I wasn't as it was taking me a while to get focused.

In a job like this you need to be focused. You need to be efficient. You need to be quick and smart and good. I will be focused. I will be efficient. I will be quick and smart and good. I will be GREAT!

Working on the line of an open kitchen is slightly stressful. Diners can see you, some even stand there and watch you. If you make a mistake, you have to play it cool. I was plating a dessert and I was trying to make a straight line of sour cherry reduction from a squeeze bottle. I'm usually good at that stuff but this particular afternoon I was having some difficulty. (I was not 100%). My straight line of cherry reduction looked slightly shaky. As I kept obsessing and wiping the plate, attempting-obsessing-wiping....the executive Chef was watching me "it looks fine Sam" she said. I thought she was just trying to be nice but she explained to me what she thought. When things look too perfect they look manufactured, not hand made. In this kitchen we make all of our products. They are little works of art. They are artisanal and should look artisanal. I like that concept and I agree with it. (But sometimes I still find myself obsessing over little things that most may not notice. Maybe I do that in many aspects of my life.)

I work tomorrow night. I'm hoping to learn something new.


  1. I'm a straight line of sour cherry reduction from a squeeze bottle. Holla!

  2. Great blog post - I can totally relate. I still learn something with every cake! Either its about me or about cake decorating.