So far, this blog has been mostly about food or where I’ve
been hanging out. That is not a bad thing at all, but I realized today as I sat
down to write some notes for a book I’m working on, that I haven’t given any
details about how I got to this point in my life. You know if you read the blog
and my late night tweets that I work in pastry at a restaurant in Phoenix,
Arizona. But, I didn’t start out in the kitchen…professionally, that is.

I have always cooked and baked, but I aspired, in college,
to be a journalist or a press secretary, eventually working my way up to the
White House. (Perhaps I watched a little too much West Wing.)

After interning and working in Washington, DC, I felt run
down, lost and lacking creatively. I spent the next year and a half of hiding
out, helping my brother build his business, and it seemed like a good time to
take a leap into something that I would love. Find a career that would meet all
the things on my checklist. I landed in culinary school

Coming from the corporate world into the culinary lifestyle is a
shock to the body and the mind. The hours are just as long, but for a lot less
pay. Also, your body hurts like nothing you’ve ever felt.

The first week I worked in a kitchen, I thought I was going
to die, my body hurt so badly. 10 hours straight on your feet, in constant
movement, is a whole new world of pain. I slept like the dead that week. I
cried a lot (in my hotel room, never in the kitchen) and mostly in the version of “what
the hell was I thinking?!” But I got through it and here I am.

I’ve had a few people ask me recently if they should take
this jump too. They are clouded by soft and hazy dreams of prancing around a
kitchen whipping up new creations while everyone praises their culinary savvy,
and Food Network bangs down their door offering television shows and their own
line of magenta spatulas. Bullshit! It’s painful, hot and repetitive work. You
make little money. The customer and servers make your life difficult and did I
mention that you make no money. You have to be a little crazy and a lot in love
with food, to stand there every night and take that kind of abuse. Call me a
lovesick masochist!

I encourage jumps and leaps of faith, especially when you
want to start doing something you truly love. But my advice? At least take a
peak over the side before you leap.

Song of the Day: "Spotlight" by Mute Math 

…the post it goes with will be up soon, but till then, I love this picture!!!

Sake is not my favorite thing to drink. I don't go home at night looking for a nice glass of sake. I'll drink it and have in sake bombers, but still not my favorite. I toasted and sipped, but then went back to my wine

Asian Al, decided to make a creamed corn, while I secretly though, yeah, this doesn't really go with the Asian them of all the other food, but whatever, we all love food, and we'll definitely eat it. 

Next, plantains…oh how I love plantains!! Fried, smashed, fried again.

Big Bear chopping.

My Vino…yumm!!! 

Fry plantains! Become delicious!

First dish of the night: Tuna ceviche on fried plantains

Asian Al puts on his boots and turns on some 80's music. The entertainment portion of the evening has begun!

Yet the prep work continues.

Soup with mushroom and rice noodles (this is an "artistic" photo)

Guy and I then begin to make crepes. YUM! He had just made some at his other job and wanted to use his recipe. So, he made the crepes, and I made a lemon sabayon. 

Finished sabayon…my arms hurt so badly!!!

The creamed corn makes a reappearance…

…with some amazingly tender ox tails!

Crepes are made.

I cut up some fruit (bananas, mangos, and pineapple)…

…and Big Bear cooked them up.

Crepes, fresh fruit with some light, fluffy lemon sabayon…SO TASTY!!!!

I was so full that I had to lay on the floor and allow my food coma to envelope me for about 30 minutes. When I regained consciousness, everyone was mid-game of Cranium. The current girl of Asian Al, was over and thrilled that we were playing the game. 

When we got a clue we had to drawn, "petri dish," she looked at me confused and then told me she had no idea what that was. Didn't everyone grow bacteria in a petri dish when they were in grade school? Later she asked me to explain who Cleopatra was to her. I have to say, Mlle Vino, Llama and I had a good laugh over that one later.

All-in-all, a great night with great people and great food. 

Song of the Day: "Nothin' But a Good Time" by: Poison

I talk about it enough…to get one!