I’m starting to miss Kyle. I’m trying to block it out but I’m starting to crack. I dropped him off at the airport and I cried. This picture is the last time I saw him. He’s a really good cook, and a good teacher, and fun to work with. I can’t think about it anymore.
The secret dinner went well, I’m doing another one this Tuesday but it is fully booked. I’m really glad because the first one was really hard to get people, but in the end after much struggle I got 12. I learned a lot from the first one, so the second one will be easier. A cool author/illustrator gave me a book as a tip and I got to talk about why I chose each coarse. The coarses were based on things like the environment, locality, season, health benifits and obviously flavor. I think I’ve just been tripping out lately about food sources because I’ve been reading the omnivore’s dilemma. I was conscious of it before I read the book but just even more so now. I worked at Chow because they used almost all local organic products, they have compost, and they let me have an herb garden on the patio. I think restaurants have a responsibility to do the right thing regarding supporting local food and helping the environment.
I am putting on a spring dinner in a secret location, it is hopefully the first of many. It is a trial run. 12 seats available. 60 dollars includes 6 courses and wine parings. The menu, the place and the people are all a surprise. This is very short notice, it is Tuesday the 21st at 7:00pm. My email address is christiepeters@hotmail.com. Let me know if you are interested, maybe no one will want to come, then I will know that it is not a good idea.
chef and charcoutrie master sous chef
Where did you go? You did the right thing. I'll never see you again. I'll drive you to the air port.
I love Boneta because I worked at Feenie’s when Lumiiere was in full swing. I saw Jeremie succed as a sous chef and now he is a great chef and it is really good. I feel at home when I run up the stairs of Boneta to get some panko, like running up the stairs at an old character home, and just as fun. He bust my balls during service and he leads a good team. When it is slower he uses the opportunity to do more complex garnishes and charcutrie. You are bound to succeed if you do that. If it is slow they will do the harder garnishes, that are beautiful, that will challenge the cooks. If it gets busy we will change it. Yeah, I’m drunk after my last night + Kyle’s going away party at the Cambie; but I had a good week. Did I mention that they have a linen service, they do a pot stock every second week to keep their ‘all clad’ ( I like deymeyer, but all clad are just as good but 1/2 they price, I’ve seens some bad pans in my short carreer and good pans are key) looking new and they have the best staff meals. I had du puy lentils and braised pork bellly for staff meal and a negroni after my shift. All week I had killer staff meals and they give the cooks the option of end of the shift cocktails, beer or wine. Not just draft beer.
Today I started to run out of mise during service. I stayed calm and told the chef. He went to the back and prepped more to bail me out. I kept it together and got through the night. I was lucky that the chef helped me get more mise en place. Tomorrow is my last day, I will try my best.
Today I attended the Van Mag awards it was awesome. I showed up for work today and everyone said, “we are going to the Van Mag awards”. They handed me a glass of champagne. I mingled and tasted wine. Then I rushed back to work to prep and Travis and I had a good night. It was a good day at Boneta.
I’m working at Boneta for 11 days while my friend Scotty is on vacation. I’m on entremat. I thought that I would be able to just jump on the station and be fine, but I’ve been really slow during prep and barely keeping my head above water during service. I can’t wait until I’m good enough to just show up to any restaurant and rock it out first day. Someday, but not yet. It is impossible for me to go under because the team there is so good. If I start to get in the weeds they just help me out of it.
but you are also one of...