Yeah...ok, well obviously this is going to be rather short and disjointed, since this is my first blog. Basically, this is a trial run to see how this whole blogging thing works.
....................so........um...I guess I could say it's been an interesting year so far. As of now I have two semesters left in good ole culinary school. If all goes as planned, I should graduate this coming spring. I am ready to get out of school and totally immerse myself in the industry. With the exception of this semester, most of my classes have just been rewarming of material that I learned in Skills class over a year ago. It seems like I am learning more by working than being in a classroom.
Also many changes this year - I finally got an awesome opportunity to learn and growin one of the best hotels in the Houston area. I was previously working as a meat cutter at Safeway affiliate here in Houston, where I got to be good aquaintances with one of the regular customers. We discussedvarious meats and recipes, most of which he was kinda leery about. ( I'll bet he still hasn't tried the pork chop marinated in applesauce, pork loin rubbed with Dijon and cumin, or the beer can chicken). Be that as it may, he knew I was a cook and looking for a cooking gig, so he mentioned me to his brother-in-law. Mr. Brother-In-Law happened to be the exec sous chef at the St. Regis Houston. I typed out a resume and sent it home with the guy's meat order the next time he came in. Three weeks later, I get a call and here I am. Best job I ever had.
Oh and I have added to my guitar collection, so I now have four:
My vintage Martin acoustic (1970's D35, baby)
Carvin hollowbody that someone gave me ( need to get the bridge worked on, it doesn't always stay in tune)
Epiphone Les Paul ( can't beat it for rockin out)
Fender Strat (the tone rings clear like a bell)
And I'm growing my hair out again, maybe shoulder length this time....
There it is, my first blog, laid out like a salted snail. It ain't pretty but there it is.
