What a Night

(tasting the brilliant chocolate sauce I made…from my face you can guess how it tasted:)

(making tiny little Gorgonzola cheesecakes)

Ahhh I can barely contain myself right now! My legs are moving a 1,000 miles a minute underneath the table and I feel like I could throw this desk through the wall I’m so amped up. Tonight was so amazing. The kitchen was crazy. Everything is turned up to an extremely intense level…orders come in…I run around doing random tasks…the heat is turned up from the stoves, ovens, pasta boilers and from the excitement level too. Time flies, worries or outside life thoughts are completely out the window. I am completely and utterly engrossed in the task at hand which might be preparing zucchini flowers for a risotto, plating pasta with black truffles, grabbing things from one of the seven frigos (refrigerators), working the grill or even doing some dish drying when necessary haha.(carefully pounding out rack of lamb that was cooked with Parmesan, egg, milk and bread crumbs…oh and we also had pasta with wild rabbit and roasted veggies for lunch haha)

My general thinking about being a chef/owner of a restaurant was that it probably isn’t for me. Not because I am afraid of the amount of work (I have zero apprehensions about workload…I’m used to it and have no problems sacrificing and putting in absurd effort) but because essentially if you are in the restaurant business you make your money when all of your family and friends are out enjoying themselves and having fun. However, this experience has somewhat altered my thinking and made me realize some things.

(I was in charge of making dinner for the staff…beef tenderloin with sage and Prosciutto! They loved it…Molot Bouno)

1. I definitely want to (and will) spend a ton more time in kitchens whether it is in Italy, France, Singapore, New York, Milwaukee, Austin or LA.
2. I have a ton more to learn about food and cooking.
3. The satisfaction that I get from making something delicious for others is unbelievable.
4. I’ve honestly never felt as fulfilled after a long day of work as I do after I finish in the kitchen…and yes it is very tiring.

(Pom Brioche dough)

I just had to give y’all a quick little update about the exciting world I’m living in. Oh…and one more thing…today they began harvesting the white grapes at Castello Delle Regine. Early tomorrow morning I will be going out and learning about the grapes and harvesting process. I’m sure I will be given some scissors and a sack too! Snip:)