You Ready To Cook?

I called Chef Ken today and he asked me: "You ready to cook?"

I am to prepare for a long day tomorrow, and since he's short on knives I am to bring my own. No problem! Knives, I have. A way to transport them safely to the resto, not so much. I guess I'll just wrap 'em in a towel and stuff them in a backpack or something. You see, I never got around to buying a knife kit, there was no need for one. At the club's kitchen I used the kitchen's knives which we have bought from Nella. I know I'll need knives for when I go to school but I always thought I'll deal with it then. So... this is why I have no way to take my home knives with me to the kitchen.

I asked Chef if I should wear "my stuffs" and he replied that typically he prefers no clothes whatsoever in the kitchen but since the safety board frowns upon the practice I should probably wear something. He'll be wearing a Chef jacket and jeans tomorrow. I'll do the same since we're not really open for business yet so I don't need to pull out the heavy duty kitchen pants. I can't wait. I could go there right now just to hang out and get more info on tomorrow but I don't want to seem too eager! I can't wait to cook with him all day. Real cooking, not just assembling plates. We'll be cooking and testing all day. Woo-hoo!

What Shall We Call This?

A friend is taking me out for a drink and a bite tonight but I'll still be making dinner as I can't leave Jen to her own devices; she'd end up eating store-bought bread and butter. In the fridge there's the leftover broccoli and lentil soup I made yesterday but since it won't be filling enough I still need a main for Jen.

I have scallops I need to use and am personally craving spice so will throw together a Chinese inspired dish. I have a wok that my in-laws gifted me for Christmas last year which will help me whip up Jen's dinner in a jiffy. Oil, scallions, ginger, garlic and a few chili flakes will get me started. The scallops will follow. The sauce will be a combination of chicken stock, soy, oyster and hoisin sauce. Thinly sliced celery for crunch and some shredded red cabbage for colour. I have never done this dish before nor am I following anyone's recipe (not that I know, anyway!). I suppose I should write the recipe down so I can make it again and also give it to others if successful but I personally enjoy the freedom that comes from cooking without a recipe and just combining ingredients. (Note I didn't say: throw ingredients together; some basics are needed still)

Although it's Jen's dinner I am too excited about it not to sneak a bite. I'll go make it right now and have some of it for lunch.

Gotta dash!

Day Two Of Unemployment

This is my second day of unemployment in a long time. I came to Canada 11 years ago and was fortunate enough to find work within six months of my arrival. Since I have a fair amount of stick-with-itness I have had only three jobs ever since, the third one being the current one, that of a cook. I have also been fortunate enough to never been fired or laid off. This is why the current situation, that of being in-between jobs, is unfamiliar to me. It's more than the fact that I am bored, although I am. I have been on holidays a week at a time in the past but this feels different. I don't feel on holidays. Instead, I feel useless, like I am not earning my keep.

My partner is very supportive of me being "in transition" as she calls it but I am very uncomfortable with being a kept woman for the time being. I keep myself busy cooking and cleaning as hundreds of thousands of women have done before me when keeping house but am counting down the days when I can be back at work. It'll be soon enough, I know that, and I am trying my damnedest to enjoy the spare time I have been given but the harder I try, the guiltier I feel. I have had dinner guests both last night and tonight and I felt entertained on both occasions. Tomorrow a friend is taking me out for a belated birthday dinner and Thursday I am going to the bistro for our first day of dry runs. Although I won't be earning wages for those days I will be there cooking, feeling like I make a difference.

Tomorrow morning I plan to take a "sick day", stay in my pyjamas, in bed, watching Food Tv and TMN. Maybe I'll be able to trick my brain into thinking it's not unemployment, it's just a good ol' sick day. Wish me luck!

Wordless Monday

See You Next Year!

When I got to work today and checked the schedule for the coming week I was delighted to see the cells across from my name say: Thanks Laura See You Next Year! Although I would have been available to work there for the beginning of this week, I was also more than willing to relinquish my shifts if anyone were to ask me. I am happy. I know I won't miss it because I am starting on another journey of which I am very excited about. Out with the old and in with the new I say!

I have only one week of unemployed freedom and I intend to savour it. As soon as I saw the schedule my fingers got busy dialing friends I haven't seen in a while and making dinner plans. I don't know how much time I'll have once I start working again, especially since my friends own two restaurants and I will be doing shifts at both places. I am sure January will be here before I know it and then school will be added to the mix leaving no time for social relations.

I just realized that by being laid off early I also escaped the second black box test. After the first round I was in the lead. No longer sure it means anything anymore but at least I have bragging rights. Give me 10 weeks of culinary training, try to give me a black box again and watch what happens! (Gosh, I hope I'm not putting too much stock on this culinary school thing and that it'll be all that I imagine it to be!)