Where do I start??

 

Having never taught before, I knew going in was going to be a big challenge!  Wow....not only was it big, it's HUGE

Stress is never ending..in fact, I'm working harder than ever.  Physical labor has declined.  Mental labor has increase to the point of insanity.  Someone told me one day that in this job, all we do is give give give.  The toll is strangely enough exhausting.

 

Worse of all...trying to balance oversea relationship and mental sanity is harder as we speak.  I guess this is the CHALLENGE!  Finding balance and seeing the big picture....which apparently is very cloudy, sometime stormy!  I think being so far apart and the time difference makes it harder on the communication. 

 

Life is about constant learning.

Strange week....busy busy busy....Pop's Bday on Monday, Mimi's Bday today.  Cooked for the Club Manager Association of America and doing a VIP Wine Dinner Anniversary Tomorrow.  On top of that....cooked dinner for George Bush Sr. 

Seafood En Croute

Truffle Chive Celeraic, Grilled Asparagus, Lobster Americain

 

Basil Crusted Tenderloin, Pan Seared Halibut

Haricot Vert, Braised Endive, Ratatouille, Risotto

Vin Rouge

Chef’s Dinner Club

January 29, 2006

 

House Cured Tasmanian Salmon en Croute with Osetra Caviar

Buttered Bibb and Slivered Asparagus

 

Maine Lobster Cassoulette

Carrot, Corn and Pea Soup

 

“Bulls and Babes” Beer Can Chicken

Azuki Beans with Maple Smoked Bacon and Roasted Shallots

 

 

 

Private Wine Dinner

March 1, 2006

 

Roasted Chestnut Soup with Duck Confit

Finished with Cream and Truffle Oil

 

Pan Seared Black Bass

Braised Endive, Lime Red Wine Butter Sauce

 

Wood Grilled Veal Tenderloin

Sweetbread Wild Mushroom Ragout, Salsify Au Gratin, Pea Puree

 

Baby Mache, Arugula, Watercress, Mini Popover

With Cheese Fondue, Triple Cream and Raspberry

 

Vanilla Bean Panna Cotta

Pistachio Citrus Financier, Cherry Sherbet

Spring Fruit Melange, Cherry Essence

Coriander Rubbed Venison Rack

With Wild Mushroom Ragout, Golden Raisin, and Truffle Potato Sauce

 

Chocolate Triology

Strangely enough...I havn't been posting lately.  I guess having so much on the mind just been bogging me.  The decision is made....staying in Texas for the time being.  Although I"m sure the decision can be changed instantly if a good offer is on the table.  So keep your fingers crossed.

 

Anyway...I had an opportunity to cook for and meet the father of Louisiana Cuisine, Chef John Folse.  It was one of those VIP dinner which was by far the best we've done so far.  It literally blew the guests away.  In fact, they were floored by the dining experience.  During the finale, Chef introduced his crew and surprisingly call me a Sous Chef.  So I was staying actuallly meant something.  I was speechless and proud at the same time.  We finished the night with two bottle of wine, Krug Pinot Noir and Beringers Cabernet Saugvivnon.  It was definitely the highlight of my current career. 

 

Look for my posting of the menu soon!

Not sure if I did the right thing but lately nothing felt right.  Is NY really where I belong? 

 

Strange thing is why I keep getting asked when I'm going back to NY. 

 

 

Today felt like war.  It was non-stop and all go from the time I got to work to the end of the night.  Everything went smooth as it could get but strangely enough I still feel a lack of advancement.  Wine dinner was exceptionally smooth given the condition it started out.  I only wish I had the opportunity to play with the 'main' items more as well as the finishing sauces.  Granted everything requires teamwork to make the dinner happen, I would feel more rewarded had I had more input into the final product.  Sigh...I guess Sunday will be a make-up day for me.  Too bad I will be ringing in lunar new year at work.  

 

I wonder what everybody will be doing?  Here and Asia....  I get this feeling as I age...I tend to lose touch with life in general.  Would love to celebrate the new year with gusto this year....(fingers crossed)

 

 

 

Damn ....  I can't believe it!  I'm missing two of my favorite culinary books, 'Art Culinare' and 'Tetsuya'.  Just when I find inspiration and ideas, the two coolest reference I posses is not around!  Ai Yah!!!

Journey?!  What is it?  Been doing a lot of thinking lately regarding my path!  Ahhhhhh...the answer is obvious but somehow somewhere deep inside me it's uncertain. 

 

 

 

 

 

 

Man....what a day.  Actually...what a past few weeks.  Since returning to work....with the new 26 million dollars kitchen and a new promotion, everything seems to be coming together.  My new position is consider the most exciting position available at the country club....too bad the pay doesn't reflect it.  DAMN!!  This can't be right but apparently...it is.  Or at least my first returning paycheck says so.  What the $%#*?? 

 

Anyway...for those of u who are curious...I'm the new VIP / Special Wine Dinner Chef at the ROCC.  I guess I should be excited but then again...the battle hasn't even started so I guess the bloodshed is still pending.  At least the new PM shift is great on my sleepless nights.  However, with new title comes new responsiblity.  And getting thrown in to fill other needed position sucks...cuz it means I could be working till late into the nights and have to be back at work the next morning bright and early at 5am.  Arrgg............!

 

Ok....I guess it's time to sleep.  This blah should continue another day!

I can't believe it!  IT's TRUE....TEXAS....NATIONAL CHAMPION...  WOW!  What a game.  For once..I'm proud to say I'm a LONGHORN.  Evne more so...I'm ever more proud becuz being an ex-longhorn player, to actually witness TEXAS win (finally) and to finally prove the skeptics wrong...WOW! 

 

Forever BURNT ORANGE!!  #25