Just curious, though. What do you all think it takes to land a spot in kitchens like French Laundry, Charlie Trotter's and (abroad) Troisgros? I like my job now but I know it's only temporary. The Exec is still looking for a permanent Sous and that's fine with me. I still feel a bit funny. Only my third kitchen job, not out of school yet, don't have everything down and I'm a Sous. The one thing I am truly grateful for, I DIDN'T GET THE JOB AT THE PLACE WHERE I WROTE ABOUT IN "This burns my saucier"!!
Is it bad of me to gloat? Only to myself though.............:D
I feel really GREAT (and tired) today. Thank you all for all the support. The staff calls me Jeff. I like it and one of the guys told me I don't carry the holier-than-thou mentality that some chefs do.
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
Mankind Enjoying Animal Tastiness