Currently I am working as the pastry chef at Veil Restaurant on Lower Queen Anne in Seattle.]]>
So I am definitely looking hard, taking August off to make sure I can find the right place, and my husband is helping me put together a business plan to see if that is the route I want to go.
Julie- At times when I am tired of all the sacrifices, the weekends and evenings, the extreme stress of the kitchen, the low pay, and all the drawbacks of professional cooking, I come to the realization that I don’t know how to do anything else!]]>
Matt- There are times I seek refuge from the kitchen in monotonous tasks. But for months on end, well, that would drive me to lethargy and apathy, and eventually resentment. That’s not good for anyone involved.
Michael- Good luck with Wonder Bar! It doesn’t matter if the food is avant garde or comfort food, you can bring the best of yourself to every plate you make. Passion shows at every level. Honestly, it’s almost more exciting to get amazing low brow food, because there’s a surprise element. You expect going into one of Kellers restaurants to have an amazing meal, but to find that same level of passion in something simple is even more beautiful.]]>
I completely agree about working to your full potential. My career job ebbs and flows.. One minute I am pushing what I can do, but then I get months where I end up doing monotonous tasks all day, every day.. And that well, just drives you crazy, and in the end drives you to look for something else.
Sure, you have to take the rough with the smooth, but I you have to be challanged, and challanged daily.]]>