I Have Great Friends!

I didn't even want to remember my birthday this year. It doesn't seem to make sense for me to celebrate without people I love. I didn't even tell anyone. But thanks to friendster some people found out. I'm really happy that they tried to make it special for me.

Some of them are faraway in the philippines or working in another city. They texted, called or emailed. Thanks Alexeie, Er, Mj and of course my entire family! You all made me so happy that day.

Some are really busy but they tried to celebrate with me somehow. I finish dinner service in school really late. Deric and Kristine surprised me with chocolate cupcakes! Kristine had candles on them too. I thought that was really sweet.

Some I didn't even know all that well.

Creon, one of my very good friends and very talented classmates made me a cake! It was a simple one. He probably just got stuff from the mise chiller of the pastry department. But he came up with a not so good looking but very great tasting butter cake with nutella italian butter frosting! It was delicious.

Jose, a friend I just met very recently, picked me up after school. He took me out for some tapas at sangria at Cafe Iberico then we walked to Clark and Division for some clubbing. The clubs didn't have crowds because it was a weekday but they did have drink specials! I think we hopped on two or three bars, had a shot or two and just danced away! It was great! I had a lot of fun! I wasn't dressed up for the evening. I was in jeans, sweater and my work clogs. For once I didn't care. I just danced and had fun! I really had a great time!

When I got home at N. Hamilton, Aunti Prescy had roses for me. She even put them on a vase so they'll look good for a longer time. That was really sweet! I haven't received roses in a long time.

My birthday wasn't as crazy and as big as the celebrations I had before. But the little celebrations here and there really made my day. I know I have great friends and they are the greatest gifts

Back to School, Back to Work

Finally... I always look forward to first day of school. Now I look forward to it even more since going back to school is like going back to work.

We started Dining Room Dinner class last Thursday. It's like simulating work in a restaurant except that... it's a real restauran, The Dining Room at Kendall College. We had our opening night yesterday and it was very exciting.

Dinner Menu, Winter 2007

Served Tuesday through Saturday 6:00 PM to 7:30 PM (8:30 PM on Fridays and Saturdays) - January 11^th through March17^th

First Courses

Crispy Kumamoto, cardoons, prosciutto, foamed “mignonette” 11

Roasted, beet “carpaccio”, beet pave, chevre fritter, red wine-beet emulsion, dill soda 9

Truffle- stuffed squab, cauliflower-Calypso bean gratin, squab jus, sage oil 12

Smoked sturgeon, eggplant ”cannoli”, pickled mushrooms, “battered” quail egg 9

Butter- poached alligator, creamy brandade, lardons, alligator vinaigrette 8

Roasted, seasonal squash, foraged mushrooms, shell beans, sherry bubbles, micro arugula 8

Soups

Lobster “Rockefeller”, lobster consommé, watercress puree, celery foam, lobster-Pernod gel 9

Roasted duck “gumbo”, duck confit, Andouille, dirty rice, pickled okra, “cracklins” 8

Entrees

Pan-seared sturgeon, braised veal cheeks, Brussels’ sprout puree, horseradish-potato “noodles”, red wine foam, Brussels chips 22

Kobe short rib, sunchoke “paint”, caramelized onion-Fingerling “Truffade”, black truffles, braised sunchoke, short rib gelee, truffle vinaigrette 25

Butter-poached, lobster, brandade “Atchafalaya”, celeriac ”paint”, Tasso Choron, lobster foam, lobster dust 26

Porcini-crusted, rack of lamb, smoked cheese grits, lamb “grillades”, cauliflower “hush puppy” and puree, lamb nage 26

Pacific Cod, crispy Kumamoto, eggplant “caviar”, smoked oyster “pain perdu”, red chili beurre blanc 23

Muscovy Duck, duck confit “sausage”, sweet potato puree, stewed figs, calypso bean Cassoulet, duck-fig jus 22

Pan-roasted Salmon, crab galette, potato-saffron “soup”, foraged mushrooms, saffron foam, citrus candy 22

Berkshire Pork, spiced walnuts, “candy apple” –potato puree, celeriac salad, lardons, Trois Pistoles foam, caramel-pork gelee 24

Grilled, house made Paneer, sultana Jasmine rice, spinach puree, ginger-carrot foam, Honey pea shoots 19

Chickpea crepes, Sardinian ricotta, winter squash “jam”, mushroom salad, coconut “milkshake” 19

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It can be a little overwhelming because there's a lot of prep work and there's a lot to learn considering we only get to run the station for about 3 days to 1 week. It's pretty intense for a 17-day class but it's a good exposure to real kitchens and new methods (note the 'foams', 'caviar' and 'ice cream').

Opening night got a little crazy because there was no plate up prior to opening. We only got to see the plates, or rather make the plates right when they are already called for pick up. Stressful!

I had a lot of fun and learned so much... and realized that there's still so much to learn.

IT Employment Outlook in 2007 - very promising!

I got this article in my email today from monster.com. Yes it's about IT employment and yes, my resume is still out there, waiting for the perfect IT (perfect by my own personal definition) that I can consider.

I took MIS when I was in college because of the demand for IT graduates back then. I worked for a great company after graduation from college. It was a great experience. I probably wouldn't have the though processing and task orientation today had I not done the job that I did for the company I worked for.

But after 5 years, I decided it's time for me to do what I've always wanted. I grew up in a restaurant. Almost literally. Cooking is in my blood. Since I was that little fat kid in the kitchen, I've always wated to cook. But I wanted to go pro. So going to Culinary School was really on my list. But I knew I have to go to college first, take a 'real' degree and have a 'real' job. And then I can decide if I still want to do this whole culinary thing. And I did.

So I started over. Now I'm a quarter away from finishing school and I have a job waiting for me in San Francisco. But just like anybody starting over, there's the issue of economics. Money does matter. Culinary School is an investment. How do I break even?

This article about IT Employment Outlook in 2007 is making me think it over.

But my heart is where I am now. I guess I will just have to pay the price for pursuing my passion. And work towards one day making what I may be losing now not being in IT.

But perhaps I can still do IT part time. I guess it's time... it's time for me to update my resume.

Missing Work

Pastry Team
Originally uploaded by Namee.

For real! I miss my job. I think I've been out of the kitchen for too long. I'm back in Chicago finishing culinary school but I miss the real deal in the kitchens of San Francisco.

I miss the smell of the walk-ins, the scent of strawberries and mayer lemons, the aroma of roasted tomatoes, freshly baked bread and toasted nuts. I miss the heat, the rush of adrenalin, the intensity of energy, the clanking of pots and pans, the sizzling of fish on saute... even the raised voices.

I can't wait to go back.

Girl Gimmick With Gwen

I went out with my girlfriend Gwen tonight. I met her friend, Donna, too who's in volunteer work with her. We just wanted to go out and breath I guess. Dance a little bit. Hang out. De-stress.

We went to Funky Buddha on Grand and Milwaukee. It was fun! Low key. We met a few people. We really didn't have a lot of energy to drink and socialize. We all know though that we just needed to dance away the stress.

I'm not a proponent of meeting guys at a bar. I believe that if there's someone special out there for me, he'll be somewhere else, with something better to do than checking out ladies at a bar.

I met a few guys, they did ask for my number, I gave them A number (773-202-5862, sounds familiar? let's sing it together... 773-202-L-U-N-A)

There's this guy I gave my real number too though, he said his name is Jose. I'm not sure if that's his real name, or he just said Jose because I said my name is Maria (which is really my name except that I don't really go by THAT name). He looked Latin so I asked him if he speaks Spanish, he answered, I speak French too! Interesting! Although, I don't think he'll call. I wasn't very friendly. I was having one of my unsociable social moments.

I had a lot of fun with the girls! Now back to the grind.

Culinary portfolios to write, recipes to go over, prep list to plan...