“Getting my Wings”

The words from my old chef still ring inside my head. Inspirational yet……..

How do i take it, is he proud of me, my decision or is he just stating the obvious?

I’m not happy im not longer work for him, but im glad im moving on. I see what i have I learned and how i have grown and i feel I have what it takes. Even if i don’t I’m still going for it.

Chicago, Illinois 

Is where I’m headed, to find out if i could find a comfort zone somewhere miles away from home.

Takashi

Alinea

Moto

Attempting to live large and go big, or go home. It will be an experience to remember good or bad. 

1 Week

1 Week

Surreal.  

 

Unemployed for two weeks since my first job

The feeling of no responsibilities.
I am happy for the moment but as i start to notice myself wasting time i regret not signing up to move to another location. But as soon as i start regretting my actions i realize it was a logical decision because im moving on. Starting something new, somewhere else. We’ll see how it goes.

Graduation !

Well it’s been a short two years of my life, although everyday / week / semester has it’s ups and downs it feels like time just flew by. Over the course of those two years i have redefined myself and my goals several times but i have not changed. I have always been and always will be the Logan aka Linguini to all my friends and co workers. I will always be a runner, and a competitive person always looking for a challenge to overcome. I’m a sophisticated minimalist with high ambitions for myself, so thank you everyone who was there along side me on my journey threw those past two years but as soon as the new year comes around i will be a graduate with an associates degree and jobless. In other words i will be limitless to do anything i want to in life. Lets see what i can do.

Thanks for the advice!

Biggest transition of my life coming up and this has to be the most motivating compliments i’ve gotten so far.

The Mac Challange

It all started when Esteban the Fish cook of the lodge decided to make macaroons for everyone at the lodge. They were awesome but not perfect, and i think that’s where the competition started. Talking about the exactness of the cookie itself i thought to myself well i can do that. Do my homework, try a couple recipes and present a perfect macaroon. In my attempt to show up a fellow cook word got to the all around skilled cook Catarina of Tre Alamo Heights and she was hooked. The competition for the moment is indirect as we all practice to perfect our recipes. I’ve gone through many recipe and many techniques with little prevail. I think i got lucky with this last batch. Coconut Mac with lemon butter cream.

My New Favorite Bakery

Bakery Lorraine has the to be the best upcoming bakery in town. Being socially active this couple of skilled bakers knows exactly what their doing, and what their getting into. This duo met at buchon bakery and have been together ever since, now in San Antonio, at a better time than ever.

As San Antonio’s culinary scene starts to blossom into the world of culinary arts. With a new menu for every weekend full of local ingredients, season inspired and customer driven treats they seem to have their hands full. And on the side, help out a little restaurants called the monterey creating, pastries for brunch, and composed desserts for dinner they seem to get alot around town for just opening.

Good luck to them as they make their name in a large town full of established competition

A Question I Ask Myself All The Time

Is it odd as a chef to be more into the dreaming, prepping, cooking and service aspect of food than the consumption of the food itself ?

Don’t get me wrong i love food and the dining experience offered by the restaurant producing it but what entertains me the most is watching the cooks / chef at their dance, hopping between saute pans, mis en place in cooler and plates laid out on tables that need to be plated it truly is a dance.

What made me think of this was my meal at Uchi versus Uchiko. The plating concept and food style were similar but just the fact that no matter what i ordered at Uchiko could watch the person who was in charge of the dish from start to finish. From reading the ticket , firing the mis, plating and handing to expo i was in a trance.

When i cook i never really realize this dance it comes to me, i get a rhythm and just flow with it. I guess you could say i just love to dance. Ha

Missed opportunity

At the moment it was a question that boggled my mind because it seemed, random, but thought out. Chef Philip Speer was holding a booth representing Uchiko at a food and wine festival in austin.

I was there with a couple other cooks representing Jason Dady. It was a busy event about 300 people each getting a tasting of something from each booth. Whether it was a composed amuse , bite sized dessert or two ounce pour of whatever wine you wanted it was delicious. A couple stars were seen drifting around casually talking to fans and fanatics. It was an awesome event to say the least.

Back to the question though, it was breif and well although my friend next to me didn’t think much of it was in awe. Philip Speed asked us both if we knew anyone looking for a job because Uchiko was looking for cook. We both looked at each other and laughed because of how impractical it was, we lived in san antonio, not austin where the event was being held. We turned back and said “Sorry chef, we live in san antonio and really don’t know anyone looking for a job right now”. Although in the back of my mind i wanted the job. The only reason i didn’t was because i would have to drop out of culinary school to do so.

I had been a stage at Uchi , the mother restaurant of Uchiko, in attempt to have a job waiting for me when i was done with school. My stage there was great, for only being there 1 day a week i felt like i adapted fast and worked harder than any other interns that were there more often than me. If i didn’t have a regular job i would have moved up to austin, slept on my friends couches and built a better relationship with the people and the restaurant but i couldn’t.

This moment in my life popped up in my head today and reminded me how much i want to make a move already but how hard the move will be, practically rebuilding that connection would take weeks of work and well i wished i had just taken the opportunity when it was right in front of me. For a moment i felt crushed that my current ambition could have been grasped with the reply of a yes but i held myself back. Why, ill never know why.

I just keep on looking forward, counting down the day till………..

 

Making a Commitment

I started this blog to start a segment of my life, a self documented segment of my life, that forces me to open up my thoughts to the public. Honestly, i’ve been doing a horrible job of it. I would start a QuickPress and not finish it, forgetting where i left off and abandoning the quick entry. Well this post will hopefully force my to post more presses because i’m making a public statement i will. Well lets see.

Inspiration

As a Culinary Arts Student at a community college i find little inspiration through fellow classmates. Learning foundations to a career i already have i day dream in a sense to something more extravagant. Concepts of food and techniques that I haven’t been taught but through trial and error can perfect. My fellow classmates are great cooks and inspirational in a degree but i know it’s not the inspiration i need. Recipes from the best chefs are great to recreate their genius but it’s not enough, the brainstorming, testing, and perfecting put into each recipe takes more than just producing it. Each recipe requires a degree of skill but not as much skill as it does to create it.

The thought process is what I’m inspired by. How do you go from such a basic idea and make it as extravagant to be considered modern or avant-garde.

It’s a whole other level to me.

One day though.