Another day, No more Dollars..

In the life of a struggling cook it is expected to be broke.
i don't just mean that gap between pay periods that your tight for money, i mean (homeless person) BROKE!
the kind of broke that has you showing up to work early to "help out" when your really there to make some dinner for your self. not gonna lie, access to good food is one of the perks of being a cook.
as for me, I've been rolling in this situation for about 3 weeks now. cant say i'm malnourished but definitely need to change this.

oh and im starting a diet tomorrow & oct 1st ill officially quit drinking alcohol....for 30 days.
thoughts and some pointers would be much appreciated. :)

Happy eating. :)
-VC

Stage or Stodge.. meal of choice? Veal Orloff !

yuuum! imagine this dish with a glass of Cote D'Rhone vino?!

....Just cant wait till dinner....

Happy Eating! :)

-VC

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Veal Orloff
For veal roast

• 1 (4 1/2-pound) tied boneless loin of veal roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 1 large carrot, finely chopped
• 6 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
• 1 Turkish or 1/2 California bay leaf
• 1 cup dry white wine

For soubise

• 1/3 cup long-grain white rice
• 2 tablespoons unsalted butter
• 1 lb onions, halved lengthwise and thinly sliced crosswise (3 cups)
• 1/2 teaspoon salt
• 1/3 cup chicken broth or water

For duxelles

• 1 pound mushrooms, minced (preferably with a knife)
• 3 tablespoons unsalted butter
• 2 tablespoons (1/2 ounce) finely chopped black truffles* (optional)
• 1/4 cup heavy cream
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper

For Mornay sauce

• About 1 1/2 cups whole milk
• 4 1/2 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 oz coarsely grated Gruyère (1/3 cup)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg

• Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 (1-qt) sealable plastic bags; an ovenproof platter
• Accompaniments: boiled potatoes; haricots verts

Stage or Stodge..

what is a "stage" (pronounced "stodge" in a cheesy french accent)?
for a lot of you who dont work in the food industry its basically a working interview where one would come in, work the position they want and see how they fit in for about an hour. Simple enough right?

NOT!

The life of a line cook is one that cant be described unless you have lived it yourself.
A kitchen is much like a pirate ship. Everyone on board has your back but still wont hesitate to push you off the plank. line cooks are pirates, chefs are captains and the kitchen is your boat. you need to love what you do to be a line cook, and im infatuated! theres nothing like working a rush between 7 and 8 pm where you have 25 tickets in your window, your adrenaline is over flowing and you and your line mates are in the "zone". Theres no talking unless your calling out orders, no playing around, just movement. Much like a well rehearsed dance. You and your line mates know your job, and your doing it smoothly. Of course there are days where a line cook calls out 1 hour before their shift, nothing is prepped, your hungover, and your boss is being a compleate ass hole...but that's anywhere you work, right?

Im in the bit of a career transition at the moment.
I quit what i thought was an awesome job last week and i'm interviewing this week in other restaurants.
Briefly ill tell you that i didn't quit my job because the position was bad, i quit because of management. I quit because i was to the point of hitting my F & B director and telling them to suck it! i liked where i worked and what i did, and hell i was pretty damn good at it too. But, when you start moving my shifts and make me work from 3pm- 8am the next morning and don't change it....we'll have some problems.
long story short, i quit and now im back on the hunt!
its actually not that bad finding a job in the restaurant industry. There's usually an opening due to the turn over rate and realization that some people get after working in a kitchen that, it aint so easy!
ive only applied to about 3 restaurants, not because i think i'm the shit (i know i am hah) but because im enjoying the mini vacation i gave myself. its not very often that i can sit in bed all day and do absolutely nothing. its great! so while still in my pj's, i replied back to a great restaurant for an interview today and they want me to come back for a working interview and NOW i'm nervous.
A working interview in a restaurant is can be compared to going into a strangers home and wanting to be a part of their family. its a lot of kissing ass and awkward moments all rolled into a series of interview questions. Not to mention there's always those 2 or 3 guys that give you shit because your replacing someone they liked.
its scary. no other way to put it. for most who go through it, its the longest hour of your life and mine will be this Friday . i guess ill just continue my mini vaca until then but the nerves wont ease up until its over!

A fresh start?

in reality i just need some place to send my thoughts and ideas.

this seemed like the perfect little "journal".

-VC