My head is throbbing like mad. Again. Been getting this a lot recently and I'm not sure if it's still normal. Ohai. Anyway, this would partly be because of the tension inside the kitchen earlier. It's just that I made Penne Carbonara for 60 pax and as simple as it may sound, it isn't. I haven't really practiced any of those Chef Sam skills since after graduating from college and doing this zombied me out. That's not even a term. I had trouble balancing that big pot of bacon and ham and mushrooms and cream and nutmeg, etcetera, etcetera. The pasta was cooked in two batches. After all the mixing was done, I sat and stared into space. My limbs felt limp and my head wonky. It felt like I had a complete workout. And a thought entered my mind like a bolt of lightning: What am I doing with my life?
I took up Hotel and Restaurant Management knowing that it was the closest thing I've got to my childhood culinary dreams. During my college stint, I got to experience things and events I never thought possible, all thanks to Chef Sam. Here's a few of them. I was able to assist him with his Lifestyle Courses at Heny Sison Culinary School. That was a trip since it was an underground thing back then. I kept everything mum and never said a word to my friends as I only confided with 3 other blockmates I shared the 'prep kitchen' with. I also apprenticed at the Century Culinary Test Kitchen alongside other batchmates, and marshaled at the Culinary Meet. It sucks to know how much of an introvert I am, I could have acquainted myself more with the people I worked with and kept in touch but I didn't. Moving forward. That same month, I participated at the Chef TV Food Showdown with two others. We represented UST for the Chef Wars Freestyle category (Iron Chef-ish). We didn't receive any award (since we really didn't spend time on prepping for the event, sshhhh) but it was a whole lot of fun! Best part of my college life would be weekly labs. Our batch had the pleasure of christening the new kitchen lab so everything was new. Ho ho. But seriously though, wearing the chef's uniform, doing knife skills, making sure you're following the recipe correctly, burning a finger or two, time management, food costing, getting all busy with prep and service, stinking after 6 hours of being trapped in a room of boiling stews and burning charcoal, the chaos inside the kitchen and camaraderie with your classmates were essentially the best days. I'm suddenly going nostalgic. Looking back, I wish I'd done better, as a student and as a kid with a dream. But learning makes you wiser and better in dealing with life, and that's the bulk I'll take with me forever.
That dream ain't done yet. I've been getting signs lately which urges me to get back to the real deal, operations. I'm celebrating my anniversary with IHG today, and although I've learned A LOT within a year, I don't foresee our relationship as long-term. This isn't the job I'm passionate about. Oftentimes I would sulk in the corner asking myself when I'd start searching for a job that would suit me better. The only thing that keeps me from doing so is the very light workload that doesn't really inflict any stress whatsoever, and the best work sched ever. But I'd be most happy with hotel operations. I know it would be tedious working 6 days a week, after slacking in the office for so long, but it would definitely stir a sense of accomplishment in me and I can't wait for that day to come. Until that happens, I'll be content with what I have and continue spending my entire salary on food, and gain weight. Not. Ugh, that has to stop. I want to be more responsible. I badly need self-restraint. I need Marcos to declare martial law on the way I think and how I spend money. I have a list of more foodie trip with friends, attend short food courses, enter culinary school. All these I have to focus on. Living below my means should start now. A little bit goes a long way and I hope I can do this. I know I can do this. All for that one dream.
Post a Comment