Comments on: Slow go http://www.tastingmenu.com/2007/09/03/slow-go/ Focused on food. Fri, 04 Jul 2008 21:51:01 +0000 http://wordpress.org/?v=2.5.1 By: Sabrina http://www.tastingmenu.com/2007/09/03/slow-go/#comment-3470 Sabrina Fri, 12 Oct 2007 15:51:02 +0000 http://www.tastingmenu.com/2007/09/03/slow-go/#comment-3470 The PBJ dessert sounds delicious already! I'm really glad that you decided to leave out the ice-cream. Much as I love ice-cream, I think many restaurants automatically add ice-cream to any dessert whether or not it is suitable. Seems to be an American thing? It takes time to settle into a new job. You will look back favorably at the challenges along the way because they're part of the reason why you took the new job in the first place. Good luck for the new job! The PBJ dessert sounds delicious already! I’m really glad that you decided to leave out the ice-cream. Much as I love ice-cream, I think many restaurants automatically add ice-cream to any dessert whether or not it is suitable. Seems to be an American thing?

It takes time to settle into a new job. You will look back favorably at the challenges along the way because they’re part of the reason why you took the new job in the first place. Good luck for the new job!

]]> By: David http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2989 David Wed, 19 Sep 2007 01:00:31 +0000 http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2989 Howdy. Glad you ended up back in Seattle and at Veil. I have to say it was probably the best meal i've had in seattle. Either way, starting a new job sucks sucks and more or less sucks. Take it from me, i've started 5 jobs since walking out. But don't let it get you down, with skill and passion you can find The Job for you anywhere, like food, you just have to experiment and try new things before sticking with something. Anyways i'm at Opal now and had the fortune to work with your friend Tyler (very smart man and a creative vagabond). Take care and i love the glasses. See you around. Howdy.

Glad you ended up back in Seattle and at Veil. I have to say it was probably the best meal i’ve had in seattle. Either way, starting a new job sucks sucks and more or less sucks. Take it from me, i’ve started 5 jobs since walking out. But don’t let it get you down, with skill and passion you can find The Job for you anywhere, like food, you just have to experiment and try new things before sticking with something. Anyways i’m at Opal now and had the fortune to work with your friend Tyler (very smart man and a creative vagabond). Take care and i love the glasses. See you around.

]]> By: Ken Jackson http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2748 Ken Jackson Wed, 05 Sep 2007 16:12:27 +0000 http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2748 Hi! Dana, I can sympathise. When I was a chef starting a new job was most daunting, especially if the head chef was a bit of pain in the backside. Stamping your mark on a menu can have great rewards. As head patissiere at one Restaurant, I was able to introduce some novel dishes and twists on old favourites. Like my Egg Custard Rice Pudding and novel pastries and cakes for the front window, to draw the customers in. I wish you well and I hope you settle in and produce some more wonderfull creations. Ken Jackson. UK. Hi! Dana,
I can sympathise. When I was a chef starting a new job was most daunting, especially if the head chef was a bit of pain in the backside. Stamping your mark on a menu can have great rewards. As head patissiere at one Restaurant, I was able to introduce some novel dishes and twists on old favourites. Like my Egg Custard Rice Pudding and novel pastries and cakes for the front window, to draw the customers in.
I wish you well and I hope you settle in and produce some more wonderfull creations.

Ken Jackson. UK.

]]> By: Yvonne http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2746 Yvonne Wed, 05 Sep 2007 06:47:04 +0000 http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2746 Hi Dana! I am so glad to hear you are at Veil. I went there a while back and the dessert was the only blemish on a wonderful meal. I swear I chipped a tooth on a cookie, but I liked the pb ice cream. Starting a new job is a pain and is even worse when you're tough on yourself, but finding your groove is sublime. I can't wait to read more about what you're working on! One quick question for you, would you be willing to meet with some pastry students? I suspect I am not the only one who would enjoy meeting you and having a chance to pick your brain. :-) Hi Dana! I am so glad to hear you are at Veil. I went there a while back and the dessert was the only blemish on a wonderful meal. I swear I chipped a tooth on a cookie, but I liked the pb ice cream.

Starting a new job is a pain and is even worse when you’re tough on yourself, but finding your groove is sublime. I can’t wait to read more about what you’re working on!

One quick question for you, would you be willing to meet with some pastry students? I suspect I am not the only one who would enjoy meeting you and having a chance to pick your brain.

:-)

]]> By: Michael Natkin http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2744 Michael Natkin Tue, 04 Sep 2007 21:18:57 +0000 http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2744 Dang, toast ice cream! I'm a little sad that didn't make the cut, I really really want to taste that. Hmm, want some flavor inspiration from Jerusalem, where we are right now? How about harissa ice cream with a tahini gelee and falafel brittle? Just kidding ;). Anyway, it is actually inspiring to hear about your daily effort to perfect the desserts, and we know they are going to be awesome - they already are! Dang, toast ice cream! I’m a little sad that didn’t make the cut, I really really want to taste that. Hmm, want some flavor inspiration from Jerusalem, where we are right now? How about harissa ice cream with a tahini gelee and falafel brittle? Just kidding ;). Anyway, it is actually inspiring to hear about your daily effort to perfect the desserts, and we know they are going to be awesome - they already are!

]]> By: Traca http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2743 Traca Tue, 04 Sep 2007 18:16:01 +0000 http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2743 When all is said & done...you can borrow from this quote: "If you knew how much work went into it, you wouldn't call it genius." ~Michelangelo I can't wait to sample your new menu. Thanks for sharing a peek into the process of it's development. When all is said & done…you can borrow from this quote:

“If you knew how much work went into it, you wouldn’t call it genius.” ~Michelangelo

I can’t wait to sample your new menu. Thanks for sharing a peek into the process of it’s development.

]]> By: Kate http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2740 Kate Tue, 04 Sep 2007 15:24:02 +0000 http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2740 It is so interesting to hear the story behind a menu item. The dessert sounds awesome. It is so interesting to hear the story behind a menu item. The dessert sounds awesome.

]]> By: Naked Desserts http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2738 Naked Desserts Tue, 04 Sep 2007 04:51:15 +0000 http://www.tastingmenu.com/2007/09/03/slow-go/#comment-2738 Best of Luck on your R&D. Hope it doesn't drain your spirit a bit too much. The PB&J desserts sounds yummmm... Take care. Best of Luck on your R&D. Hope it doesn’t drain your spirit a bit too much.

The PB&J desserts sounds yummmm…

Take care.

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