Camp Concord - S. Lake Tahoe, CA (Summer 2014)

My goodness, it’s been a long time.  What do you say to someone you haven’t seen or talked to in months?  You didn’t say goodbye nor warn that you would be out of touch...   That’s how I feel blogging today.  Embarrassed,  but happy to be back.  Where to start?

In my last entry I shared that I would be moving on from the office grind to the kitchen -- full on.  Eager and excited I packed my things and moved  into my temporary housing in S. Lake Tahoe.  A cute little cabin in the woods. Having never camped before in my life, this was quite the experience.  Living wise it would be a challenge having to share my space with an occasional field mouse running through my space in the middle of the night.  But over that, the experience was absolutely wonderful.

Getting up and walking just a few feet to the kitchen was in and of itself magical!!  No commute, truck noises, standing in lines, paying fares or tolls – just the smell of fresh air and the sound of birds and other small wide life.  I’d arrive at about 5:30am, start the coffee and get started on my morning service. We also served lunch, dinner and happy hour for the adults.  I would return to my cabin, think about my game plan for the next day, read a few cook books or flip through pages of Bon Appétit or FoodNetwork magazines, sleep for a few hours and it would all start again with my 5am shower the following day.  5am to 8pm -  6 days a week!

The fun:  creating new menu items and designing weekly menus.

The challenge: issues with raising the level of work by staff (most were teenagers or young adults), and getting management to let go and allow me to run the kitchen

What I miss: the staff counselors and aids, and guests.  The view!  My prep cook (Mike) and bakery magician (Dean)

I learned so much about batch cooking.  You are obviously taught these things in culinary school – how to increase yields, plan ahead, etc., but until you actually do it for groups of 200+ it really doesn’t sink in.  It got real, quickly!

Tell a crowd of teenage boys you’re out of fettuccini noodles and that they’ll need to wait 9 mins. for a fresh batch.  Wait for the warm response.  NOT. 

I miss the standing ovations, and thank you’s… I miss the kids who would come up to me and ask me to give their Mom my recipe for this or that for a food they hated up until now… the hugs.  I miss the Firefighters Burn volunteers.   I even miss the sometimes grouchy dairy delivery guy…

It would be easy to say that spending the summer  in Tahoe killed my marriage, but spending the countless hours I do cooking anywhere -- preparing for cooking, dreaming about cooking, watching cooking related TV would kill any marriage.  Lol.  That story is for another day…  Would I do it again? ABSOLUTELY.

Slapped into Reality

Boy, did I romanticize what commercial cooking would be like. . . so wrong.  Oh, so wrong!

First assignment - Twitter.  Beautiful kitchen, in fact a very new kitchen.  Twitter does a great job of taking care of its' employees and adding another kitchen was just another example of that.  The problem is that the staff is not very organized.  Too many egos confined in one place!  Another part of the problem was that there was absolutely no time set aside for a kitchen tour, no hard instructions or sneak preview into the expectations of the day.  The Party Staff should build in at least 20 mins (paid) of time to get acquainted with the kitchen and staff.  Time spent running around like a plucked chicken, is time not well spent.
I was fortunate to have a wonderful team/station leader - Marissa.  Marissa was also fairly new in this role, but was clear on her responsibilities and worked her food/menu plan as best she could considering the poor support she received from management.  They were awful, and treated her as if she were the enemy.  Someone should tell Chef Lance this is not Top Chef nor is he one of them.  He is really full of himself.  I left there vowing never to return.  I understand through a fellow Party Staff employee who worked there the day after I did, that they eventually sent Marissa away in tears.  What a loss.  She is definitely an asset to that team.  I hope this gets back to the CEO.  Someone needs to know what's going on in that kitchen.  It's hard work; but if you enjoy cooking, it should be a labor of love. .

Day Two, Three & Four - Crow Canyon Country Club. The Event - Annual Easter Brunch for over 500 people!  This was a needed change from Twitter.  The Chef, the staff - everyone was wonderful and patient with me.  Even in moments when it was felt I was moving a little too slow, I was always offered an alternative way to do the task at hand.  Never yelled at (would have been at Twitter), but rather coached.  My guardian angel there was the lead cook, Evon, and Anita Marie who was an associate from Party Staff.  She shared her knowledge and kitchen tips with me and guided me in times when I was unsure.  Once she understood I had been out of the kitchen for 2 years - and never in a 'batch cooking' situation - she kept an eye on me.
Taking a break this week.  That was alot!!!! Now, that I know areas of weakness I'll work on those points.  I have reconnected with the Arts Institute, Culinary, and will be working as an Apprentice in their in-house cafe with Chef James.  I will be a sponge!  I have also learned that understanding a few Spanish words and phrases can go a long way BOH (Back of House).  So, I will also be looking for a class before I leave in June.

All for now.  I'm beat!

Let's Try it Again

Hello, everyone.

I’m finally getting back where I belong.  My 2 week assignment at Morgan Stanley turned into 2 years!  I will not lie; I really enjoyed my time there.  The team I supported was the best group of people any Admin could ask for.  However, the burning desire to get back in the kitchen would not go away, and because I could not be converted to an FTE, there was no reason to fight it.

So goes the adage, ‘be careful what you ask for’ because ready or not you might just get it!  On a whim as I was surfing the Net for job opportunities I stumbled on an Ad for Open Call-like interviews for the Hospitality industry.  Sounded interesting, so I showed up after work.  The Party Staff.  I applied, they loved me and the rest is history.  The staff there is amazing.  Reviews on Glassdoor aren’t so good, but so far it’s been a great experience with regard to the way I have been treated as an employee; as a person.

My first assignment is in a few days, so I’ll get to see first hand how the process works through to being paid.  I am very optimistic this will be a positive working relationship.  Yes, the pay is low, but that’s the nature of the beast.  If you are not clear on that, hospitality really isn’t the field for you.

As it stands, I have short-term Cook assignments on calendar at Twitter, Charles Schwab and the Crow Canyon Country Club.  Not bad, huh?  We will see if what that say in the reviews is correct – that schedules change constantly.  In the meantime, I also plan to register with Acrobat, a similar agency in Sacramento.  I’d like to keep busy until my assignment in June.  Oh, I didn’t mention that, did I?

Well, I’ll be 1 of 2 cooks at Camp Concord in S. Lake Tahoe from June 15 – August 31.  Really excited about that.  It will be a real hands-on learning opportunity for me.  Afterwards, I’ll get back in school.  I'm about 70 units in, so I don’t have very far to go to get my BA in Culinary Management.  No distractions or derailments this time around!

I’m making good connections through LinkedIn with local Chefs, and many have graciously agreed to have me job shadow and/or apprentice.  Yes, things open up, but you have to stick your head in the door.  No one or no opportunity is going to come looking for you sitting at home watching Judge Judy and stuffing your face with TV snacks.  You have to get out there and stay active in your craft.  And read, read, read – The NY Times Magazine, what’s trending in the food industry, who’s who in the Chef world, explore unfamiliar territory with regard to foods and see what others are doing.  Get addicted to the cooking shows, esp. the challenges because there you’ll discover ways to prepare foods in a variety of ways.

There are some really good home cooks out there.  Follow them on InstaGram or Twitter.  We are multicultural now – just meat and potatoes, salt & pepper won’t cut it.  Our palates are primed for new flavors and sensations.  We now eat foods we never even heard of.

Take this 15 year Chef, Flynn McGarry, who prepares $160-a-head dinners out of his parent’s house.  He’s a genius.  He prepared a dish using St. John’s wort.  Really??!  Puffed trout skin?? WTF.  Watch this kid; he’s talented.

All for now, my lovelies.  I try to update my blog after every new experience or job assignment, so stay tuned.  And please, leave me message.  Let me know you’ve been here!  Thanks, ChefV

 

What I learned about cooking in BENIN

Nutmeg. Forget about it! Two food items that I searched and searched for were Nutmeg and Celery.  Never found nutmeg (or anyone who remotely knew what it was) but I did find celery… not celery stalks, but celery leaves.  Very tender leaves and give me the celery flavor I needed.

Meat, vegetables and fruits are usually purchased in open markets, but supermarkets sell dry and canned goods.

Local livestock includes chickens, guinea fowl, ducks and goats.  Fresh fish are plentiful and is dried, smoked, deep fried (whole) and grilled.  Hunters sell “bush meat”, which is also usually smoked and dried; this might be antelope, grasscutter (groundhog), porcupine, or other wild animal.

Because chickens are not grain fed and are physically active, the meat is very tough.  You have to be creative in breaking down the tissues until they are tender enough to digest.  I braised a chicken and baked it for over 2 hours, before it was edible.  Not very tender by our standards, but everyone enjoyed it.

Staple is Yam – not what we know as sweet potatoes.  I attempted to prepare candied yams and ended up with a pot of candied starch, suitable for scrapbooking paste but definitely not eating!  They are a large tuber with a thick bark that must be removed with a knife; several varieties of yam are available in Benin.  Cassava is also a staple.  Both can be prepared in various ways, including a dried powder which is soaked in water, combined with hot water and whipped up into a fluffy form, or with its starch extracted.  Starch is particularly popular in Benin.  Rice is not native to Benin, but it is one of the most popular staples available.

Vegetables include water leaf (efo – a spinach-like green) and okra.  Cabbage, cucumbers, potatoes and carrots are available, but still considered foreign food.  They grow well in Benin.  Who does love pomme frites? Pineapples – which up until now, I had only associated with Hawaii – grow everywhere and are as sweet as sugar.  Mangos, passion fruit, and oranges are incredibly good.

Pounded yam (sliced, boiled, then mashed till smooth and elastic with a mortar and pestle) is a typical Benin dish, served with a soup.  I attempted to incorporate cornbread, but it didn’t rise like it should have.  It was good, though.

Bananas, bananas, bananas... they grow everywhere! small ones, large ones, plantain - you name it!

Crayfish (or dried shrimp) is used a lot to season soups and stews. And of course, Maggi is king.

Oh, the Anguish . . .

I so want to cook something today.  Anything. Fish, Fowl or Meat.  Veggie or Soy – it doesn’t matter!  If I can’t cook, can I at least find a job that will allow me the privilege of designing a menu or working with a top chef or catering manager??  Oh, just to be near food…

In my current role, I’m close but not close enough.  Everyone is a foodie! So, I am tasked with organizing a meeting, finding the venue, etc., but when it comes to the fun part – selecting the menu, the wine – the executive wants to take control.  This is the part EVERYONE loves… jeeze.  I’m not complaining, though.  Working in San Francisco and reading the so very many publications on new spots is where I want to be! 

Everyone’s a food critic, but if you can filter through most of that and just focus on the Chef and his/her passion/purpose, restaurant ambiance and plate presentation, it’s a lot of fun.  Next to Portland and New York, there is no better place to be with regard to amazing restaurants.

I've decided to "get back out there" in the new year.  Maybe private cooking events and parties, but keeping my day job.  I'm sorry, but being BROKE does not feel good.  I bow down to the individual who sacrifices everything - waits tables, buses dishes, lives on the street until their dream is realized... I guess I'm made up of the synthetic version of that.  (I love sleeping in a warm bed with clean sheets - so shoot me!)  So, I good to my next favorite thing -- Personal Assisting. Would love to land a job as a high profile Executive Assistant, Personal Assistant or Concierge.  

It'll come.  Keeping my eye on the prize.  Until later.  ChefV

I'm Still Here

With so much free time on my hands, I decided that maybe I should Blog again.  As many of you know, my rising breakfast business fizzled before it begun.  I learned very quickly that you must have two things: (1) capital to carry your business for a minimum of 6 months and (2) financial nets – people who are able to catch you if you fall.  Seriously.  I keep reading about all of the things you need to get a successful restaurant business off the ground, and I truly believe that if you can cook, and passion and these two things, you can be successful.  If you have the capital you can pay someone to do that other stuff… business plan, market research, blah… blah.  B O R I N G.  There are people who do this for a living – let ‘em.

People were coming, eating - enjoying the love on a plate. I even had a few faithful followers.  They loved the food and word was spreading.  The thing is, I was renting “month-to-month” from property owners who didn’t believe in me, or who were not in a position to carry me for a few months until I could really get rolling. (BTW, I don’t think business has ever been the same!)

I put in time, the sweat, long hours and every cent I had.  My husband and family supported me as much as they could, but in the end, it was really all on me.  So, after a few nights of hiding in the bathroom to shed a few tears and finally folded, vowing to return to the 9-5 workforce where it was safe.

I am currently working on assignment at Morgan Stanley in San Francisco; every day looking for that perfect opportunity for permanent employment.  For me, this means working in an environment where I am challenged and able to use my natural creative abilities to produce satisfying product.  I’m thinking that a role as Executive Assistant or Personal Assistant would be supreme.

Ideally, I would be supporting a powerful executive or socialite whose daily schedule is quite demanding.  I would orchestrate his/her life in such a way that they could be free to do what they do, and I would have the autonomy to handle the mundane matters of the day, from the floral arrangement in the office to scheduling meetings and handling travel particulars.  I would find a way to do the professional administrative things while weaving in a bit of creativity here and there.  Humm.. maybe even overseeing a meal or two for a small dinner party at his/her home or planning a cocktail party!  That would be fun.

I have a few more classes to complete before I have my culinary degree, and I plan to see that through.  I am also looking into floral design classes, which I believe will be an added edge.  Not ever giving up the dream, but now that I have had a chance to step away from it for a moment, I am learning that there are so many other ways to have my Chicken and Sweet Potato Waffles, and eat ‘em too!

Candied Yams CLOSED

Well... it's over already. Business was just gaining momentum; folks were really lovin' the food -- but the guests weren't coming fast enough. November 1st came before I knew it and I was without the monthly lease payment required to stay. After replenishing product, paying my waitstaff and purchasing the necessary commercial kitchen appliances, equipment and gadgetry, I was down to cash register fodder.

So sad. So many people had stopped by the place saying that they didn't realize we were open for business... would tell their friends and come back... now, they'll come back, and I am no longer there. I just wish the B&B could have carried me for 60 days. That would have been the right thing to do... guess they have bills to pay too. So sad.

Not giving up the dream. Gonna work -- hopefully, I'll find a gig to get me through the holidays, then I'll work on saving to start it again. I know I'll be able to find another kitchen. All good things in time. The lesson for me is actually restating the OBVIOUS. I should have saved at least the equalivent to 3 months+ cushion to carry me over the first 3 months which any fool knows is the hardest to get over when starting out. Unless an investor or two comes along.... yeah, that would be sweet!

It was a fun ride. A lot of work, but boy was it rewarding. Having my menu validated by people coming in telling how wonderful their meal was. That was priceless! I know I have a gift; a special gift. One day the world will bear witness.

First Catering Event; Success or Not?

I had a great day, yesterday. It was emotionally trying but overall, a good day. It started out with doing breakfast at the New Moon River Inn. My helper - my Aunt Lena - called to tell me she was experiencing problems with her arm and would not be able to assist me this weekend. I freaked out because I believed this would be a very busy weekend and I really needed the help. I was also aware that I had a catering event Saturday evening which required I be there at 4:30pm for set up! I counted on Lena to prep for the evening while I had her in my kitchen.

The day went as expected - very, very busy. I had assistance for about an hour from "Reggie" the onsite groundsman (who, coincidentally is also a cook). Turns out he was a excellent sous chef! But the day ran long, with folks coming up until late afternoon, which meant I would be late for my catering gig.

Once home, I called the client and explained I would be late... 30 mins. But I actually arrived about 2 hours late!! Bad, bad - I know. With the help of my daughter, Princess, and Charles I was able to prep and set up by 6:30.

I jumped right in at the client's home. I set up, plated the food and began making the appetizers which needed to be prepared onsite. The evening went as it should, in my opinion. The key speaker was also late, as were most of the guests. But the evening flowed very smoothly. By the time the speaker was done, the food was too! All the guests, including the ney-sayers, were very pleased with the food and presentation. Everyone was delighted except the hostess. Wouldn't you know it?

At the end of the evening, I offered to reduce the cost of the event as compensation for being late. Mind you, I had already lowered the cost of the event from my original proposal to fit the client's budgetary needs. Not only did she agree to the lowered cost, but she did not give me a single penny in gratuity. CAN YOU BELIEVE IT??! I made up for being late -- was she punishing me? The food was excellent, the presentation was beautiful (ok, maybe the linen could have been pressed a bit); I set-up, broke-down, washed dishes, retrieved dirty plates from her guests; supplied the plates and forks and purchased only fresh and premium ingredients -- and that's how she thanked me?!

Just as I was preparing to leave, the speaker/author suggested that since this was my first event I should list all of the things that went right and all of things that went wrong. WRONG? I underestimated what actually goes into catering. The hours, the care and the food costs. I should have built in gratuity in my fees instead of relying on the "fairness" of human beings to do the right thing. Up until now, I've always felt that 18% imposed gratuity was excessive. Now I know that if you don't put a price on your worth, no one else will. Also, when I originally discounted my fees, it was based on approx. 25 guests. I prepared for this, changing from a full-bodied menu, to appetizers. Guests were under the impression they would be served dinner; not only for them, but apparently for the host's family. I will gain a clearer understanding of expectations for future events.

I want to leave with satisfied clients; Clients that will use me exclusively and repeatedly. Yes, I learned alot from this event. I will hold my chin up and pat myself on the back, because I know I did a good job, served good food and delivered as I said I would. I spent more than I earned, but the experience was priceless!

I'm Still Standing

Jeeze. Seems forever since I last spoke. So much has happened since… worked a bit a Po Boyz, in Folsom.. we talked about that. I enjoyed working there, but it was a lot of work. The owner, Brenda Taylor is a jewel, but the menu was much too extensive to be managed by one person… bar food, and homemade Cajun dishes.. salads… kind of like Cheesecake Factory, only they have a back house staff of many – Po Boyz handled by 1. The take away is that I learned how to hustle the various stations… everything I’ve done to-date has been a learning experience and I have no regrets. I do miss it.
I was invited to participate as a host Chef at the unveiling ceremony of Cuisine Noir [magazine], held in Jack London Square in Oakland. That was simply lovely. Had an opportunity to work with Chef Pannell (which I always enjoy) and his brother, Chef Pennell (Booker T).. great event!
Still in school and struggling with staying focused. Failed a few classes last semester, trying to work and be a wife and Mother.. it’s really too much. I’ve said it before. Please learn from my mistakes… do one or the other. Everyone needs someone, but not everyone is cut out to be the wind beneath your wings. Not even the bird that flies alongside you. It’s hard for most people. Working and going to school is full-time. Some people just want to clip your wings to satisfy their own selfish desires. Not happening.
My latest endeavor is breakfasts at River’s Edge at Moon River Inn. Yes, it finally came to fruition. With the help and support of my family I am the proud lessee of the kitchen at this beautiful 8-room Inn. I serve breakfasts daily and so far it’s been very humbling. The first few days I had absolutely no guests, save for the proprietors of the Inn. I had done little advertising or marketing to speak of. Then, the signs I’d ordered online finally arrived! Charles and I put them up, along Highway 160 (Freeport Blvd.) and within minutes, folks where trickling in! I Yelped, I Face-booked, but nothing brought the folks in like old-fashioned signage. Everyone who stopped in had nothing but good things to say.
My first guests where, of course, Kim & Travis. I love them. They support me in whatever I do. Those are friends. My friend Damica helps out too. She actually did the interviewing for wait staff and has made a commitment to come in and eat once a week. Love her, too! The most endearing experience came when a customer popped in and read the menu. She asked, “are these sweet potato waffles really good? I’ve never heard of that before.” I convinced her that they were probably the best thing she’s ever eaten. She left and came back with her husband; ordered the chicken and sweet potato waffles and absolutely loved them. She left a generous tip for my waitress and gave me $5. She said – “this is for you. The meal was excellent and this is meant to help keep you motivated!” That made my day and was exactly what I needed after having had 3 days with virtually no guests. Today was a good day.

To Yelp or Not to Yelp

I had the best experience recently on Yelp. As you all know, I will be starting up breakfasts at Moon River Inn on September 25th. It occurred to me that if I want to be successful, I had better offer menu items that people actually want to eat. As Michael Franks once said (sang): "What good is your song, if it ain't in my key?" So, I reached out on Yelp asking everyone what it is they want (or don't want) to see on a breakfast menu. The responses were overwhelming and very helpful. I went back to the drawing board and tweaked the menu a bit more. I wasn't so far off base, but I was headed in the "no pork" breakfast meats direction. 'No pork' offerings are good options, but there is a large part of the population who wouldn't hear of breakfast without bacon -- some even requested SPAM... Yes, SPAM. Bacon remains and will sit alongside Apple Chicken Sausage and Turkey Sausage (good, flavorful ones), not those bland, bad textured patties. I'm excited; I hope you are too! Looking forward to seeing you Sunday, September 25th at Moon River Inn. If not then, make a point of checking me out in the near future. I could use your support. Kiss! Chef Vira

MalikSpeaks "For Her"

Recently, I served as the in-house caterer for MalikSpeaks. The event, titled “For Her” was a day-long event of speakers, spa services, jewelry and clothing vendors, and wonderful music all meant to pamper and educate women from all walks of life. The event was held at the Moon River Inn, in Freeport, CA (Sacramento). The feedback I received for my service was overwhelmingly amazing. I was proud.
What’s to come? I will be doing breakfast at the Moon River Inn beginning late September. Please stay tuned! I will be offering discounts and incentives to get you to take that drive. It will be well worth it and hopefully will become a frequent breakfast destination location for you and your family.

Banana Fest Follow Up

So what I have I been doing? Well, since my last blog, I have had a showing at the Sacramento 2nd Annual Banana Festival. That went extremely well. Help came in the most unusual places.

I reached at to my fellow classmates at the Arts Institute [cricket..cricket...] – no help, not even a spark of support or interest. Here I thought we were all working as a team to help and promote each other reach our goals. Silly girl, huh? I discovered it is a dog-eat-dog, and every-man-for-himself world!

Help came from friends and family, although a few old friends showed me that my cross wasn’t theirs to bear, a few stepped up to the plate. It was a learning and growing experience to say the least. My husband and daughters, where with me every step of the way, and of course, my dear friends Travis and Kim who are actually more like family at this point, were right by my side. They were up with me til very, very late hours of the night, chopping, slicing, dicing, grating and packing; loading and unloading. There is absolutely no way I could have done it without them and I give them my everlasting love and devotion.

My Mom ran the fryer on the first day. It was a joy seeing her in my “kitchen” doing her thing. My cousins and sister surprised me from the San Francisco Peninsula and that made my day! Thank you Carol, Julie, Joey, Alonzo, Diane and Ron. You’re the best!

The turnout was nice and I obtained a few catering leads from the event. Didn’t make a lot of money, but the exposure was well worth it. I also got a little coverage from foodblog.com.

Communication Makes the World of Difference

I think I need to take yet another communications class. Seriously. I’ve taken classes, workshops, gone to seminars on the subject… learned to listen with my whole body, making sure the party on the receiving or giving end of the exchange is getting the information they need to make an informed rebuttal or acceptance… I ask all the appropriate questions, ones which are on subject and related to the matter at hand… I observe body language to gage if the conversation should continue or be paused for discussion at another time.. maybe a time when less emotion is infused. So, where am I going with this?

Well, these things said, I have to tell you that I have explained ‘ad nauseam’ to those close to me, that during this time in my life – with school, work and project|career goals, there is simply no “spare” time. I am not doing a very good job of getting them to take me serious. While I understand that everyone needs a little R&R, I am also aware that if you are serious about a thing, that you must be FOCUSED… not just focused, but laser focused. You can’t allow temptations like invitations for socializing or mini-vacations to become a detour or distraction. I have pleaded to be left alone for a time so that I can focus on my priorities, yet every other day or so, I am asked to attend one event or another… do this or that… and all from the same individual! PLEASE.

If I appear to be “idle” it’s because I am thinking of a menu, a recipe or trying to map out a homework project in my head… I am thinking about something I prepared at the restaurant, and wondering if I could have plated it better… I am thinking about the homework I haven’t finished, AND trying to figure out when I can carve out time to fold the mound of clean clothes which have been sitting of the upstairs sofa for weeks now…How can I get money to buy restaurant supplies or give my Mom the time and attention she needs during this transition in her life. You get the point, don’t you?

With the exception of handling my Mom’s needs, all of these things are ‘self-inflicted’. The operative being “self”. These are matters that I have personally chosen for myself; for my happiness and feeling of satisfaction. These are matters that I have thought long and hard about – I’ve thought about the sacrifices, the trade-offs and the downside. Believe me, I’ve taken it all into consideration.

If I am not happy with myself, you will NEVER be happy with me. I will begin to resent you, seeing you only as the person who worked against my having what I needed to be happy and will hate myself for allowing you to do this to me. I can not love you, until I can love me first. May I suggest a communications workshop for you?

Po'Boyz, Bananas and Yield

Well… were did I leave off? Seems so long since my last entry.
Life seems to be moving along. I am toggling between planning for the Banana Festival, home and school. It’s a lot. Oh, and work… almost forgot! Last week I was hired by Po’Boyz in Folsom, CA to work Friday & Saturday nights. It’s typical bar food with a little southern and Cajun meals sprinkled in. The proprietor, Brenda Taylor, is an amazing woman and I love the gig so far. The commute – well, that’s a challenge, but it’s nice getting out to work. I understand they do a mean “Soul Food Sunday”. Brenda was readying for menu choices when I left Saturday nite, to include Greens, Cabbage, Smothered Pork Chops, Turkey Wings & Gravy, and Red Beans, along with her standard offerings! If you like good music (Blues & Jazz), fun people and decent drinks, then please stop by. We could use your support. . http://www.poboyzbarandgrill.com/
It’s no wonder my eye lids are feeling a bit heavy as I make this entry I realize I’m doing a little much… Jeeze!
School is no longer fun. (Yikes!!) Nothing but culinary calculations to memorize and formulas to learn.. What is this foreign language she speaks??? Food Cost Percentage? Standardized Recipes? Portions? Original Yield? Desired Yield? AP vs. EP amounts? Math… are you talkin’ bout MATH??! C’mon, Lady! I just wanna cook!!
The Banana Festival plans are coming together. Have my commercial kitchen reserved… My tent and equipment on the radar.. bought a cash register this weekend (whoo-hoo!!). Truck reserved… menu tighten up, grocery list done. Still trying to pull a decent staff together. ANYBODY want to work??? How can you ask people to work their butts off for minimal or no pay? I have to trust that they will still love me when this is over, because it is a lot of work. So goes the restaurant business… hard work, little pay. But I know it will be well worth it… all my friends and family will come by… right??? RIGHT??!
Signing off. Time to rest these tired eyes.

School, Wonderful... Life... not so much

Well folks, yesterday was everything I wanted and more with regard to school. We went over the syllabus and I was excited to hear our instructor reiterate the subject matter for the semester, especially since I have already done a majority of the work. Menu development, restaurant theme/Mission Statement... I got this, sistah!

The fun was in coming home. The merging of two families is never seamless, and my situation is no different. Still grappling with a new relationship, marriage and child guardianship -- all within 9 months!! Add to that, having my lovelies home for the summer and blending the three ladies together with a new living situation... it's not pretty. I feel as if I'm being pulled 20 different ways, and no one is happy with part of me they get... nothing is enough, nothing is good enough. So, I sit here in this coffee house, wishing I could get on a plane and fly away. Where? Anywhere. It is in times like these that I realize how naive I really am.

I'm thinking at this point, it may be time to take a step back. Get myself a little studio in midtown, focus on school and the possibility of owning my own business. There are 7 days in a week... each daughter gets a day; Mom gets 1... that leaves me 3 days for school and myself. "Mommy-Daddy" relationship will have to be "suspended" until I finish school or visited between semester breaks. Sounds like a business... don't really like that. I'm very organic in the way I operate... this feels like scheduling and time constraints, which don't feel good to me... Oh, it will all work out. My daughters are very important to me. This I am clear on. Nothing means more... Heck, they are the reasons I have waited until this point in my life to go back to school... Don't they understand that?

Summer Semester! Yippee!!

I made it through one of the most “interesting” weeks of my uneventful life! So glad it’s behind me and I am looking forward to moving forward. As I’ve mentioned, summer semester begins tomorrow. Last night I perused my Syllabi (?).. is this a word??… for my classes. What is the plural of syllabus? N-E-Way… I have Management by Menu, which helps me understand how to write menus from both a marketing and cost efficiency perspective; how to calculate ingredients to increase or decrease yield; wine and food pairings, etc. Soooooo excited about that! Also have Sustainable Purchasing – that will help me spend my dollars in a smart way. I see that I will also be working to develop my mission statement, which as you know, is a major part of a business plan. And for a little spice, I have Latin Cuisine, where I will be cooking all things Caliente! Latin food with an Afro twist??! How can I go wrong?

Hovering in the background is this constant battle between managing home and attaining my goal. As I mentioned in one of my first blogs, it is difficult to make both situations the priority; one will suffer. And so it has come to pass. In all fairness to my particular situation, I have not learned how to do both. It’s just how I’m wired. If my focus is on a relationship, then I give it 200%. I live and breathe “it” to consistently do things to better that relationship. Am I affectionate enough, am I listening to his needs, his dreams, am I supportive enough, am I on top of my game? Is he happy? Am I happy? But, it’s the same with anything I undertake. In my case, it happens to be all things culinary. I want to give it 200%. I live and breathe “it” to consistently do things to better my skills and knowledge. I read articles, watch cooking shows, cook books, research chefs and recipes online, and stay up on restaurant and food trends. Am I on top of my game? Am I happy? I wish I knew how to have both – the relationship and the dream fulfilled, but I am only human. I fall short of this. I think it will be a little more organic for me. When it is meant to be, it will happen. I won’t have to answer these questions because it will just “be”.

I can do Motherhood; I’ve done this all of my adult life. I’ve learned how to work this in and have it remain top priority… well, my daughter’s might argue that I really haven’t (nervous smile).. but the point is, you honestly have to have laser sharp focus on your dreams. Keep them on the radar and in clear view. That’s why Vision Boards work so well. You have to have one and look at it on regular basis. Use it like a magic potion to ward off the DISTRACTIONS… they come in all sizes, shapes and forms – sometimes you don’t even see them coming.

Well, jumping off the soapbox for now. Thanks for listening to me vent. This blogging stuff is much cheaper than formal therapy… takes me a minute to unwind and open up, but once I start writing, it really feels good it get this stuff off my chest. And here you thought you were just going to read about my journey to restaurant ownership! Well, guess what? This is my reality and everything I share with you, is my journey. I hope you will be with me when I reach the end. We’ll celebrate – eat good food, drink good wine, laugh about my ups and downs, and dance ‘til dawn!

Losing my Faith

I've had better days. Getting anxious about getting started with my own spot, as well as the Banana Festival, but they seem to be slipping further and further away. I've tried to exercise a bit of patience with the BBQ joint, but they just can seem to get their stuff together. Still no word from the B&B, so I'm back to square one.

Every day presents another unplanned problem and I am losing my faith in all things possible. Seriously. I didn't sign up for this.

School starts next week and I will lose myself in it. It will be my salvation.

Today presented a little more than I can bare. I am having a triple shot of something -- anything -- and calling it a day.

4th of July

I hope everyone had a wonderful and safe 4th. I enjoyed a wonderful day on the 3rd in San Francisco and on the 4th, Charles and I had a few friends and family over to help celebrate the holiday. Our menu: Spare Ribs, Lobster, Grilled Shrimp, Tri-Tip, Chicken, Beef Hot Links, Grilled Zucchini, Corn, BBQ Beans, Deviled Eggs, Potato Salad and of course, Sweet Potato Pie! Shaun was our mixologist, and kept the fresh, fruity drinks coming. She introduced us to Moscow Mules -- mannn, were they delicious!

I have posted a few pictures. You may recognize a few folks in the photos! Kim & Travis, Shaun, Katie, Princess, Charles, Carol, "Mom", and VaLinda. Cousin Joey made a surprise appearance, but I failed to snap shots of him (sad). Carol & Richmon stopped by for a minute, but had to hit the road back to the Pennisula.

This Week, Lord...

Friday, July 1, 2011

What a week it’s been folks. The Universe has truly tried my patience. I mean, REALLY tried to see how much BS I can take. First of all, my venture with the merger of Johnny Broadway’s and Paper Plates swung into full gear. Problem #1, no inventory. Johnny and I went in together and unloaded our pockets at Restaurant Depo, Cash & Carry and Smart ‘N Final. Stocking up, esp. from scratch, is NO JOKE! Ok, with that behind us, the following day we attempt to open for business. Problem #2. No bank… no money in the register, folks! Jeezus!

Spent the majority of the day just scrubbing, cleaning and organizing things. Is this my restaurant?? Really? Why am I doing all this??? The rub is that I can bitch and moan, but I can’t go home complaining. No comforting shoulder waiting there. Husband doesn’t want me here in the first place, and doesn’t understand my logic. Can't get him to see that I have got to do the proverbial ‘chitterlin’ circuit’ in order to keep my name out there. Work anywhere, is better than no work, no where. Also, I have to make and save money for the prize – my very own business, whatever that means. So I am willing to put in the money, elbow grease and time… even if it means that friends and relations are seldom seen during this time. It’s my sacrifice to make.

Yesterday, we barely made $100. Today, maybe $200… We have a clear understanding that my receipts will be reimbursed, first and foremost; I find comfort in that -- then we can move on to the business of things. I am optimistic that things will get better. School starts in a few weeks, so in the meantime this gives me something to do. Sitting home all day, picking up behind folks (and they know who they are) is NOT the business. When I’m away, I don’t have time to focus on who left the dirty bowls in the cold dish water, or who left out the cheese and crackers… or the endless sea of wine and cocktail glasses which seem to multiply on the counter…

Daughter flew home today from Paris… drama already. She refused my offer to make arrangements to pick her up from SFO, and is now upset because she didn’t get picked up. Go figure. I'm glad she's home, even though... I am looking forward to tomorrow, when I can just relax. Going to SF Fillmore Blues and Jazz Festival. That should be fun. Good music, good food… happy to be leaving Cow Town for a minute!!
Happy 4th!! Be safe.

How Many More Licenses???!!

This was a good weekend! I want to thank everyone who took the time to come out and show support. I did extremely well with garage sale transactions, although there were instances I had to give a little to make a little. The weather was wonderful; I couldn’t have asked for better. The sun and the people were up and ready to go very early. I was amazed at the number of folks who are up and at ‘em before the butt crack of dawn!! Jeeze.

We sold everything from camping gear to electronics to linen and pillows. It was interesting and sad to see the lack of interest in our book selection, however. We have a little over 100 books which I thought would sell. Harry Potter (original hard covers), Silverstein, Toni Morrison, every biography ever written and tons and tons of how-to and self-help books… everything except cook books, of course! But I guess no one wants paper books anymore; humpf! Kindle is King – it’s all about eBooks. Sigh. The big ticket items are going to have to go on eBay or Amazon, because apparently there is an unspoken rule that no one pays more than $25 per item at a garage sale! No one told me. Oh well.

In any event, I have earned enough for most of my fees for the Banana Festival, and I am really getting excited. Next steps will be getting my Fictitious Name license, Health Permit, Biz License and Seller’s Permit... whew! The health permits seems to require the most work. I have to show my SafeServ Certificate (where in the heck did I file that thing???), list my proposed menu items and give a little detail of each, find a commercial kitchen and list that information (more money… eeeck!)… will it ever end??? I live in Elk Grove so I have to get some operational documents from Elk Grove (City). It doesn’t stop there… nooooooo – Sacramento (County) wants a piece of me too, so some licenses and permits have to come from them. And none of these offices are in close proximity to the other. I have just about covered every inch of Sacramento County and used up nearly 1/2 tank of gas. Oh, and please don’t forget – the Franchise Tax Board wants to be looped in. All roads lead back to FTB.