If you have been watching Top Chef you will have now come to the conclusion that Hung needs to go. Ask any one in the culinary world, what it takes to get to be a chef of any sort, they'll say, "you need to be/stay humble." Hung, isn't, and that is what I like about him on the show. He is humbly arrogant. The one thing he shows that he will back off when he knows it will become a lose-lose situation. He's had a tough run the last two shows, but in all honesty he's my pick for the final four.It is my personal opinion any chef is some how arrogant, maybe arrogant isn't the term as is confident, but really it is rooted in some sort of arrogance. When I cook at home, I cook to my taste, not to anyone else. My friend and boss, Lenny who is owner and corporate chef of his restaurants said once, "I hate having to tell a chef he needs to add salt." The feeling makes sense, they get paid to be interactive with the recipes and know what exactly their food needs. And he knows that his chefs will stand by their work at the same time, take the critic as a way to better the guests' experience.
Where have I come from? I started on the journey about seven years ago when I was tired of driving all over the Denver-Metro area for work; I missed having cash in hand and I needed a job that I would have more social interaction than I did. Before that, I had been my mother's helper in her cafe, on my visits to Missouri, as well as, I spent a summer being a bus/water boy at a Chinese restaurant.
At the time working at Old Chicago was a transition job, "work here and apply for other jobs in the mean time." What got me off track was spending a summer as a ministry staff intern. I honestly thought, God has provided me with a job I would love, hanging out with people, talking to people and ultimately sharing the gospel with others. By no means do I regret the time I spent that summer. I was able to build some long lasting friendships as well learn so much more about the character of God and who He needed me to be. I was, and still am inspired to some day create a ministry for people with the off schedule, like mine.
Being in the ministry was not to be and I went to work full time at Old Chicago. In a matter of a year I was not only a trainer, but an hourly manager who was ready to do anything to get a management position. I did openings, I became a pizza and line cook and some time in the middle I was a smoke jumper for six restaurants. I traveled to three different markets for my job, as well as spend time in 12 different Old Chicago restaurants. I knew I loved food, but it wasn't until I left to go to Hacienda Colorado that I learned I was really a round peg trying to fit in a square hole.
Which brings me to June seventh, when I was fired from Hacienda Colorado. I honestly think they knew I would never survive the long haul and put me in the toughest situation in the company. Nick the Managing Partner I worked for, has been with them since the concept was conceive. He's a cool guy and makes it a point to get to you know if you share a similar interest. I feel since he was there at the dawn of the concept, he knows exactly what is the ultimate Hacienda experience. Trust me, I think the service concept is unique, and the food is flavorful compared to other "chain" Mexican restaurants. I just couldn't conform to what Nick required of me, and I knew there was a better situation for me within the company.
I am of the conviction you live life and enjoy it. Do the things you love and don't let anything get in the way. Personally, work is and will be third in priority for me, and I will continue to seek situations that allow me to let me use work as way to enjoy the rest of my life.
June eighteenth, this new chapter began and keeps getting re-written for me. I took a job with the Boulder Dushambe Teahouse, which open the door for Leaf Vegetarian Restaurant. Lenny knows where I want to be and knows that I plan on going to Culinary School of the Rockies. At the same time, I called the Old Chicago people I know and sought out after work with them too. A friend of mine put it best, "don't burn bridges as you walk out, you'll never know when you'll need their help again." So, I'm a pizza cook at Old Chicago and working on returning to the hot line and making an impact there as well.
At this point, I'm trying to figure out what will be the best situation for me when I'm in cooking school. All the situations I am in are truly helpful, before I head to culinary school. At the Teahouse, the dishes are so different from one another, that it becomes something I would love to be a part of as a sous chef. If I could have the situation ideal to my dreams, the menu at the Teahouse is one that brings in to scope the type of cooking I do at home. At the same time, with Leaf, because we are using "seasonal" products, it opens the window for me to see what exactly I would do with summer squash or sweet potatoes at the peak of their freshness. Besides a diverse menu, I would like to offer a season menu, that coincides with the peak freshness of local ingredients. Chris at Old Chicago, he had worked for Disney as a chef for them, he's a graduate from CIA and has two certifications I guess allows him to be an instructor, nifty ehy? Last night he made his plea to stay with O.C. while I'm at CSR and he could help me with my practicals and stuff. Wow, January is coming soon and I would like to know what I'm doing for work.
