Love Cats

We recently let someone go at the hotel. He needed to go. No bad feelings. It just wasn't meant to be. I have been working six days a week. My wife misses me. I miss my wife. My girls miss me. I miss my girls. Hell, I even miss my dog. I am beat, to say the least. The money will be good. Chef tells me May will be slow. I don't know if that's good or bad. I'll have more time to think about that when this week is over. Golden Glove Championships are in town. They are all staying at the hotel. Can you say ten hour shifts?

Everyday Is Like Sunday

Have you ever gotten to the point where you have to think, really hard, about what day of the week it is? I'm sure there are many many people that work far harder and longer than I do. That doesn't mean I can't be tired, right? No no, exhausted. They tell me it gets better. The hours get a little better, depending on the job. The pay gets better. On and on and on.

Wake Up Mr. West!

Everytime I see a math problem or a math related group of numbers my brain goes into some sort of shock. It's almost like trying to read a different language. I think I did alright on my first Cost Control test. We will see.

**Here's a Lately List**

Flavors: Carribean
Ingredient: Bananas and all sorts of fish
Music: Morrissey, Kanye West, Matisyahu
Eating: Pizza, bacon, chicken fingers
Enjoying: The weather

I sent my iPod in for replacement. I hope the new one shows up soon. It hurts. Real bad.

And more again....

I had to work on my day off due to some employee issues (someone got canned), so now i have no idea when my next day off will be. Hopefully Tuesday. Fine dining was slow today. I think we cooked for more students and faculty than actual guests. either way it's good practice. The stars today were Dover Sole with Four Citrus Beurre Blanc and Grilled Filet Medallions with a Wild Mushroom cream sauce. Yum. It's a good thing we get to play a lot. One of the great things about the hotel is that I can have them order pretty much anything I want to play with. This is something I don't do nearly enough. The goal is to cook every different type of fish we can get our hands on. So far so good. Ever heard of Spear Fish? Pretty good stuff if you can find it fresh. It cooks like Swordfish, but meatier.

First test in Cost Control tomorrow. Thank God I can use my notes and calculator. I hate numbers. It's like I sign up for culinary school to get away from math, and all they make you do is crunch numbers. There has to be a better way!

From time to time...

...I will be posting a recipe and a picture of something I have created either at work or at school. I believe in sharing ideas of any kind and this is no different. I am no cook book writer so the recipes won't look like that. I will probably leave a few things out as far as technique and preparation. If you have any questions please contact me. Again it's all about idea sharing.

Here's one from school just in time for spring.

Grilled Lamb w/ Fruit Salad
Mint Coulis and Balsamic Reduction

2 bone in lamb rack chops - frenched
sliced cucumber
sliced strawberry
orange segments
translucent jalepeno julienne
mint coulis
balsamic reduction
Maytag Bleu Cheese for garnish

Breifly marinate the lamb in balsamic vinegar, olive oil and red wine. Salt and pepper before grilling on a medium high grill. Grill until rare to mid-rare. Serve lamb with both sauces and fruit salad. Top with bleu cheese.

Introductions

I'm Ryan, a twenty four year old culinary student from Nebraska. I am a chef's apprentice and in my second year of a three year apprenticeship program at Metropolitan Community College in Omaha NE. I am married with two lovely daughters. I work and apprentice at the Double Tree Hotel in downtown Omaha. I love food. I am obsessed with food. I also love music and have a fading addiction to record collecting. I'll probably pick it up again when I am making more money. Classes this quarter (spring) are Fine Dining and Cost Control.

So that's a bit about me to get things rolling. Oh, I love Japanese knives and Wes Anderson movies.

Ryan