In my last post (which I wrote in August, but posted in September) I spoke of my career and how I "wasn't preparing food much anymore". Well, with personel issues falling out as they have the last month or so, I have found my self with a spoon, whip, sautee pan in my hand more than I hoped. It has been really refreshing to be in a kitchen again, though the standing on tile floors for 8-10 hours a day has been a lot rougher than I remember. Today I did a buffet for 200+ people and created smiles by the mile. Very satisfying!
Last week, I went to Clark MO. to the Amish produce auction like I do every Tuesday, and there I saw a flat of Rhubarb. Instantly my mind pondered the possibilities. I recalled a dish I created when I was the head chef at a little bistro in my town. I made a warm compote with rhubarb & granny smith apples on which I placed 2 slices of lightly seared Fois Gras. Over this I drizzled a brandied caramel and PortBalsamic reduction. Beautiful dish. Big hit. I miss those days sometimes. Creating on a small scale, having a handful of employees...........working more hours than I care to remember but what an opportunity. I love my job and the quality of my life, but working with "off the beaten path" ingredients is very very appealing.
Being a chef is a very cool occupation. It's not for everybody, but when it good, it's really good.