To my readers that may be curious, I have been spending my off season masquerading as some sort of foreman for D.D.G. all though I'm not really sure how this little job came to me I currently find myself working on my second of what I am told to be a trio of restaurants one of which is my own that I am currently stationed at. Please don't get me wrong I love my job, it's just that I'm a cook not a carpenter, I've always known this. As I am far more successful in my daily duties within the confines of a commercial kitchen.I guess in retrospective it's good to be involved in the construction phase of restaurant design after all the say what doesn't kill us only makes us stronger.
All the while some of the less savory workers spend their time talking of women of ill repute and cheap hooch, I tend to find my mind wandering to things like a proper bouquet garni,the simplistic beauty of a whisk or making stocks aahhhh to depouillage. It is at this moment in my life I truly understand the feeling of frustration and dealing with it...On the plus side, My knives have never been sharper
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