Sadly, no Pelican for me.

But, I am working on my resume for Balboa Bay club, so cross your fingers for me!!

2nd Interview

Well....honestly? I am pretty unsure. I spoke with Frederick Monnet and he was very pleasant. Asked all the typical corporate interview questions....so I don't know how I did. Usually I know whether I nailed an interview or not. This time? I just don't know.

They'll call me.

round two, fight!

interview 1. very corporate, but they are hiring thousands of people for a resort with a soft open in October and a grand in December. I have a second interview there tomorrow. Yikes! I had to buy a suit! (why? I wear a uniform every day. Really).

interview 2. Very nice bake shop, predominantly wedding cakes but just too far to drive and on the 5 fwy is asking to much to not get all stabby. But I highly recommend the shop http://www.itsallaboutthecake.com/ in Dana Point. Great location, beautiful stuff.

2 interviews!

Yup!

I have one at 1130 tomorrow at Pelican Hill and one at 300 in dana point at a cake/catering shop.

I really want the one in Newport. Weeeeeeeeeeeeee!

Yay! My orthotics are here!! day one and my feet already feel better! Back to work!!!!

Sad and Angry

One of the hardest things about being in the restaurant industry is realizing that you aren't a good fit, it isn't a good fit for you. I don't mind prep cook and plating desserts and salads, it's how I started picking up extra shifts in the first fine dining I worked in. I love the pace of the line without the heat of the fire. (No, actually I never work hot side if you want to know, I get kind of stabby).

However, when your body turns on you and says this is too hard for me, it pissed me off. I thought I was really getting soft because my feet just wouldn't shut up about the pain. In the end I quit orange hill on Monday and went to the podiatrist on Tuesday. X-rays confirmed the fear of bone spurs in my heels. Tiny little things. You can hardly see them.

I was casted for orthotics and should receive them next week. Until then, I am off my feet and looking for work. Yay me.

I am reading Bourdain again. Makes me homesick for the kitchens.

Back in the Saddle again!

I am very excited to announce that I have become part of the machine once again! I am now a Pantry cook at Orange Hill restaurant, in the city of Orange. I am hoping this will turn into a pastry position once the kitchen renovation is completed!

www.orangehillrestaurant.com

Kimera

We went to Kimera friday night with friends to get my portfolio back. I must update it and make more copies to send out. Chef came out to see us and the waitstaff took my portfolio back to Chef. Sadly, not hiring out right now. Sometimes, I get lucky, some times I don't. I will post the dessert pics tomorrow.

Chef Chris Grodach is making Asian fusion, strong on the fusion. Apps were Beef with Soba noodles, two types of prawn rolls
very lovely Caesar salad. I had the linguini pasta with vodka sauce (a little peppery, but nummy) and the Better Half had the pork chop bone in with caramelized onions and gnocchi.

Dessert was a Cardamom Panna Cotta with baklava cookie and pistachio ice cream and The Lovely Couple ordered profiteroles that tasted in-house fresh.

I was in love with the Panna Cotta and cookie, could have skipped the pistachio ice cream. I also think that most PC's can stand on their own if they are done right.

Interesting selection of beers, but no Guinness on tap, but they had it. Pretty big wine list with Sonoma being represented in almost all categories.

Lovely lovely interior deco (The bottles sticking out of the metal sculpture with lights behind were fascinating!) with warm reds and browns and curvy bamboo ceiling set a very nice tone.

Welcome to My Obsession!

This is going to be my professional blog, in the hopes of getting a Pastry Cook position in the Southern California/Orange County area.





These were the first cream puffs and eclairs I had made in a while. I still love making a decadent pate a choux and pastry cream.