What's happening?

So I didn’t send out a newsletter last week, I gave myself some time to adjust to a new schedule. Just recently I took a new job and I started last week. After a long time of pandemic-influenced free time, I now find myself once again working in a kitchen full time. Having been away from restaurants for a while has definitely given me a much different perspective on the restaurant business and its many downfalls but also its moments of joy. I have shared stories over the past year of things I’ve seen and experienced in numerous kitchens throughout my career. Now the latest chapter is unfolding. I will post here about how it’s going, the dishes I am working on, and how I intend to navigate my way through these difficult and challenging times for restaurants. As much fun as it is to share old stories, I tend to want to look forward and focus on the present. So next week we will dive right in and talk about trying to change/design a menu, train cooks, organize a kitchen, all the things that chefs do day in and day out. I will share the things that inspire me and the things that frustrate me ( usually I’m my own worst enemy, to be honest). Right now I’m trying out new dishes and I will share those with you next week, there will probably be a few duds, but one or two things will probably make the menu. See you next week.