Katonhkaria'ks

( I am hungry )

 Well it has been a long time since one has written. I am not good at this blogging thing, and therefore I do not see it as a necessity in my day to day life, though it is nice to share, because, for some, this is the only way, or one of the ways, to find out what has been going these past days or weeks. 

 Simply said, Harvest On Main, is an incredible place of work, Chef Danny M. is a one talented son of a bitch, but he also has the same comportement as one would. Let's just say, it is the HARDEST KITCHEN I've work in [ sorry Corner Kitchen crew ] , however, it is incredibly rewarding just as well. Things started off rather slowly, learn the ways of HIS kitchen, and the attitude, aptitude and negative flow of the others; Align yourself with the rest and seek out the talented ones, make humorist comments and let your train of thought stay where it needs to stay at all times, it is imperative as a budding chef in a new environment not to let your own skills and talent take the low roads, when clearly you are used to the high ones already.

 It is, in its own way, a place to seek out your humble self. due to the fact that some of these 'cooks' can't cook, or should I say barely. It is not the matter of turning up the stove, cranking the gas, and flipping a few things here and there, I'm talking about taking silent ownership, respect and also teamwork, something that those who I speak apply little or no pressure upon themselves of doing. 

 When it comes to being a chef, calling yourself a chef, or even a sous-chef [ the position I am clearly aiming for ] it is imperative that you not only respect the ingredients, 'protêges vos cuisiniers', but also, that you can have your own lists mentally ready at anytime. Whether is is a need to subtract, add, cancel or change it completely you must be able to do in a whim, those that do not follow this code, which eventually fail at 'the 'life'. 


to be continued.