Chef Alex Atala's Circle
It is almost exactly 11 weeks since I last wrote on here. It has been an interesting ride, to say the least. A lot has changed, a few things remain, but overall I walk a path I don't recognize. But this is the moment, the split second in the march of time, that is existentially beautiful beyond reason. Even if it is right now, the most difficult moment you have ever experienced.
I forgot why I began this journey, why I started writing in the first place. Some of it was for me, so far down the line I can look back and remember my first steps, fumbling in the dark to find the light. Some of it was for you, to see what it is really like to walk in the steps of a new chef.
I FORGOT...
and I'm sorry.
It's strange sitting here, now on my own, I hardly recognize where I am anymore. So many things have changed, occurred, it's hard to know where to begin. The best way would be to go in chronological order:
Chef Curtis Duffy of Grace:
Weeks ago, maybe 13 or 14 now (time just moves on, an obnoxious reality that I feel every day), 3 Michelin Star Chef Curtis Duffy graced (lol) Escoffier. It was really cool to see someone of that kind of status up close, he was really down to earth, I got to joke with him for a bit even!
Originally I wanted to be like him. The goal was to open one of the best restaurants in the world, finally bringing a star to Colorado. But I don't think I want that anymore; already my life is in a roaring boil and I can still hear the ringing from the starting gun...
Farm to Table:
The same morning we visited McCauley Farm a sheep was born
This last block was I hate to say, a disaster in my opinion. We made it, I made it, but it was NOT at all what I would have liked or expected. This is MY blog so I'm not going to sugarcoat it or make any kind of omissions to the truth and tell it as it was.
The Aguste Escoffier School of Culinary Arts let me, our chef, my fellow students and everyone else involved, down.
I don't know the full story. I probably will never know the full story.
But I do know that the overall feeling of energy and dedication to our culinary education was not at all like it was in any of the prior classes. There was a lot of administration turmoil and it for sure trickled down and we felt it in full force during the class. Multiple times we ran out of staple ingredients like eggs and milk. Farm Days were not well thought out for the timing of the block as were random days that interrupted the planning of our Culmination Luncheon.
Overall the feeling we got from the school was a lackadaisical abandonment; that they really didn't care. So in turn it was hard for everyone to care, the mindset of "if no one cares why should I?" was rampant in not only our class but in many others.
Anyways, the important thing is that it is now complete. No more do I have to beat Sol to the dawn, pull consecutive 20 hour days. I still try to get up early but it is now because I WANT to instead of a requirement of getting participation points.
My team's table set up for our luncheon
The dessert selection was definitely the best part!
The other team's table setup, they did a plated service so they made name-cards and menus
Ashton's dessert was a winner. A mini raspberry cheesecake with a gloss finish. She did a great job!
Matsuhisa & a Mandolin...
The sushi guys are hilarious!
One of the best family meals so far, build your own nachos!
This is one of the beyond incredible desserts on the menu... I SOOOOOO want to come in and eat!
I love, LOVE this job. I'm not sure if it's good that I can't wait to go into work, that I would rather just be working all the time than doing anything else (it's by far the best part of my life).
Last month we had a couple come in for their anniversary. They sat down maybe 40ish minutes before the end of service and wanted to do the Grand Omakase, a multi-course tasting menu that is $175 A PERSON!!! Chef Kyle said they absolutely could order it and we ended up giving them a really nice night. They repaid us in kind and ordered us a bottle of Nobu's Sake:
Sean shows off the bottle, he's went off to Japan for almost two weeks! So jealous!
And it wasn't your run of the mill sake, oh no. It was a $600 bottle! $600!!!!! About 7 of us got to actually drink it so we all had about an $80 drink! The Angel's Envy bourbon that I love is a $60 bottle and it's incredible, my one cup of this sake was more than that. It is absolutely the BEST drink I've ever had...
I've changed a lot recently but I know, with all my being, that I'm not what I can be. This is just the beginning. I wish I could remember what it was like to learn to walk; taking those first steps, being so frustrated that the people you knew then seemed to do it without effort. I'm sure it was strange, having to balance all that baby fat on a small little surface, fighting the pull of Terra's gravity. That moment it was right though, was probably the first feeling of joy, I fought and won.
Months, especially years from now, we can all look back at this and wonder why I yelled so loud about this. This is the start of something new, the dark before the dawn.
This is a true story. From stardust to starlight.
This is where it begins.
A circle, the most beautiful moment, the flower among the thorns.
Thank you for sharing!
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