We don’t have Saturday off
We don’t have Sunday off
We come home smelly
We don’t make a lot of money
We often looks like we tried to kill ourselves multiple times
When we do come home it’s not until late
We don’t hang out with your friends
We don’t have normal friends
We are obsessed with details
We are come home elated
We come home wasted
We come home disgusted
We have one day off and like to sleep in
We have a particular sense of humor
We can be completely cold
We are crass
We love to talk about food
We argue ad nauseam about how to cook an egg
Despite all of this we have a deep passion. Something that crafts us. A passion that is sparsely rivaled in any other profession. Its that passion carries over into the ones we care about and love. As we age we allow ourselves to slow down to show it.
If people didn’t know I have taken a small hiatus from the art world in order to pursue my culinary passion. Though it isn’t directly connected to the fine arts realm, I believe that there is still a strong connection between the two fields. Currently I am trying to apply lessons learned from fine arts to my culinary endeavors. For me food elicits a visceral experience to the viewer/patron, allowing me to give a richer experience.
Currently I am working in two restaurants in Oxford, Oh. The restaurant I usually start at in the morning is called Kona Bistro, which is a casual modern dining establishment. Currently at Kona Bistro I am the head prep cook responsible, to all of the great line cooks there, for making sure everything is stocked. In addition to doing daily prep I have recently had the opportunity to do the weekend dessert specials. This weekend is extra special because in Oxford it is Think Pink Weekend, and for this weekend the dessert special is a pink strawberry Pots de Creme in order to celebrate Oxford’s Thin Pink Weekend.
My nights are spent working as the head sauté line cook at Steinkeller,a tradition Bavarian Bier Hall. Working at Steinkeller affords me the opportunity to use my artistic ability in plating dishes, as well as as well as playing with flavors in making weekend specials. This weekend I was especially proud of myself for coming up with a delectable and filling vegetarian special, we don’t have many of those at a German restaurant. The special is a Green Bell Pepper stuffed with sautéed shallots, onions, carrots, mushrooms, garlic, zucchini, eggplant, tomatoes, and herbs mixed with basmati rice and slow roasted. The pepper is served over a spicy roasted red pepper sauce and a bed of arugula.
Well, those are the things I am up to this week, check back Monday (02/22/2010) for the recipes and photos.