It’s Really Late

If money weren’t a factor, what skills or qualities do others have that I want?

Creating beautiful and refined-tasting dishes in a moments notice?

Be able to clearly taste and visualize all the favours in the name of my dishes?

All food safe levels?

Red Seal?  Now? Please?

Pastry skills? 

Organized, calculated, clear and quick decision-making skills? 

Fluency with social media and all things computer Post-Windows XP?

Ambitiously and purposefully busy in every waking hour of my day?

That Time Again In Vancouver

It’s that part of the year again in Vancouver where you ask “Is it cold outside?” on a perfectly sunny day.

Fall is also the best season, next to spring, in Vancouver.

It’s not muggy and humid so you aren’t sweating everytime you walk pass a food truck.  Because 24 degrees celsius is a heatwave for us and we complain about the cold at 5 degrees celsius, the temperatures are perfect.

Traffic doesn’t suck like summers when there are craploads of construction. The roads are clear when it rains because people stay indoors for fear of driving in the rain.  It’s not cold enough for you to have to wait and defrost your windows and it’s not hot enough for the metal part of your seatbelt to burn the crap off your skin everytime you get into the driver’s seat.

Hoodies.  We like those here.  We can finally rotate all those hoodies we hid from the heat all summer.  All one and a half months of summer.

Outdoorsy activities are more enjoyable because the crowds have gone back to school or work, but it’s the perfect time to play outside without freezing to death or sweating enough at the 1/4 mark point of the Grouse Grind to want to take a shower.

If you work in the restaurant industry like I do, this is the part of the year where you get to go to work and do nothing and get paid for it because there’s actually nothing to do.  It’s my resting time after being attacked by the chit printer tape every single night in the summers.  Then Christmas rolls around and I should be well-rested enough to TP myself with the chit printer tape again.

It’s pretty. Everything’s pretty.  The sunsets.  The colors of the trees and folliage. The sky.

Love it.

One Reason Why Cooking Recipes Should Not Be Followed Too Closely

“drop into 375 degree fryer for 30 seconds”

This doesn’t tell me anything. How big is the volume of the oil vessel of the fryer in question? Is it’s total volume 2 gallons or 2 cups of frying oil?

Because this makes a difference. Dropping a frozen piece of fish into a 2 gallons of oil has a different cooking time from 2 cups of oil if you want to acheive the same doneness.

The ratio of mass between the frying oil and the food being fried affects the cook time because it can drop the fryer oil’s temperature if the food mass is higher. To acheive the same doneness requires more time.

Still Hungry

crab @ alinea, chicago

This is kind of  kooky, but it seems as if everytime I post on this blog, I end up moving kitchens.

Judy, the aspiring chef, just turned two last week.

It still amazes me how much I have learned and how far I have come in the last two years.

18 months ago, I would come home everyday from work with a new cut injury.  I also didn’t know how to hold a knife properly.

If you were to ask me six months ago who Escoffier was, I would have said, “I don’t know” and no one in that kitchen (okay maybe two or three people) would have bat an eye to that unknowingly disrespectful comment.

Today, I work for and with people I genuinely respect and have lots to learn from and would probably never let me hear the end of it if I ever said “I don’t know” to the name Escoffier again.

Ricktor single-handedly flipped a switch and made me want to be a chef. It was a time of exploration.

Then Eric happened to me and my life and this learning thing seems to be taking a life of its own.

In July, I had a nervous breakdown when I had to cook for 250 covers. Today I can cook 400 covers. It’s not easy and I probably could use an extra set of hands to accomplish it to my liking, but at least I don’t have public meltdowns on the line anymore. That was embarrassing.

I learned lots about people too.

There are con artists among us, and just like the movies, criminals run through kitchens wearing chef whites to disguise themselves when running away from cops.

It’s been a very eventful 6 months of my career.  Probably the most eventful so far. I’m curious to know what the future holds.

Update on 4 Month Goals

Few goals to take on for the next 4 months:

1. Work – Become 100% line-trained and prep-trained within 2 weeks

2. Exercise – Go to the gym, do P90x, go run like a hamster at the track, Grouse Grind, snowboard.. whatever.. Get my fit on!

3. Practice cooking.  Work through some old training manuals.

4. Blog and Shoot – Blog more. Probably about food. Once my charger for my Canon sd1100 comes in, I’ll be able to take shots and post.  Probably about food.

5. Garden – Greenhouse with PVC pipes, start seeds, start Aerogarden up again?

6. See friends and fam

1. Yay! That was easy. Recently appointed Sous Chef!  My first sous! yay!

2. Um.. If running around the kitchen carrying 40lb stockpots counts as exercise, then yes. But it doesn’t, so no.

3. Nope and nope. Just work cooking.

4. Nope and nope. I take photos of my food (I’m a chef and Asian).

5. Noooooo… I’m really sad about this one.

6. Yay! Although I wish I could see them more!

2012 First Post

Few changes going on right now.

1. Leaving shitty ass old kitchen job at blowies.
2. Starting up a new job.
3. Boyfriend’s gone for months so I’m back at home with my family for company and nourishment.
4. My dog has gone back to ignoring me and crowding my space.

Few goals to take on for the next 4 months:

1. Work – Become 100% line-trained and prep-trained within 2 weeks

2. Exercise – Go to the gym, do P90x, go run like a hamster at the track, Grouse Grind, snowboard.. whatever.. Get my fit on!

3. Practice cooking.  Work through some old training manuals.

4. Blog and Shoot – Blog more. Probably about food. Once my charger for my Canon sd1100 comes in, I’ll be able to take shots and post.  Probably about food.

5. Garden – Greenhouse with PVC pipes, start seeds, start Aerogarden up again?

5. See friends and fam.

Something I Realized While I Was Driving Home…

If I lived another life in a parallel universe where I could be some sort of pretty and attractive celebrity or model, I would not choose to be “hot”.

“Hot” is what guys fantasize about and, presumably, spank-spank to.  I would not want to be the image some guy spanks to.  I would want to be the image of a cute girl guys wanna marry…

… Okay fine, I sort of take the first part back – I would want to be the image of a girl guys wanna marry and spank to.  Like Natalie Portman.

I Love My Work

I love what I do and most of those I work with.

Except for one.  His presence makes me want to stab my own thigh.  He’s supposed to lead us, but he can barely lead himself onto the line to do his own job.  He doesn’t know how a rice cooker works.  He doesn’t understand the concept of sensors that detect doneness on a rice cooker.  He’s a chef.  I work for him.  *stabs fork in thigh*

I’m hoping for the best.  I love what I do.  It’s just one person, after all.  He just happens to be one really big douche person.

Time to play Angry Birds Rio and not think about work.

Welcome!

Hi Internet!

I used to blog way back in high school (before it was cool) and really enjoyed it.  This is my website where I will share my daily findings for the purposes of sharing and documenting my life for when my age no longer allows for me to remember anything. =)

My 1 Month Commitment Starting Today:

First 2 weeks: Post every single day, for 2 weeks.  Doesn’t matter what the post is.  Post.

Second 2 weeks: Post a quality (not one-word) entry every single day.

 

Culinary Questions To Ponder