Glad to hear your doing ok.
When I saw the reports coming out of there , well, it had me worried. I live ten minutes away 20 with traffic. I start fairly early , prep as much as I can before I leave.
I get a schedule a week in advance "usually" but sometimes that does not also work out.
It can be anywhere from 1 to 20-50 then parties.
I do not get holidays like everyone else.
There is a weekend shift. Parties over 10 , servers come in. For big Parties of 100 , I normally have 6 serving. He has one gardener , a handyman and a chauffeur.
Then I am call for travel as well. It is much like when you worked the boat.
Everyday has a new surprise, I was taught well by two French chefs here. My mother used to work for a Swiss family, private as well. Both men knew each other.
Do I enjoy it ? well like everything else , it has its ups and downs but when your in the moment, nothing beats it.
Today I made duck confit with an orange sauce and flowered beats and white and green asparagus.....what i mean to say is, I concentrate so much on what I am doing that time almost stands still, and when I finish plating , I look at it, and then I decide how I feel about it....(and this is with planning yet) like looking at a painting at a museum.....then I file it in my mind ....the good, the bad or the ......What in suffering succatash did I make ? http://www.entertonement.com/collections/8805/Sylvester
Glad to here your ok ! The weather here has been ugly, cold, rainy, wind....