Well folks, I have finally hit the wall. My culinary friends will know the wall of which I speak. The wall where you start to question why you do this job, why you keep going back to the sweltering kitchen day after day. And then you get the chance to look out into the dining room, or perhaps you see some patrons walking past the kitchen, and it hits you: people love your food. You are satisfying them on a primal level, giving them sustinence and pleasure. This is why we do what we do.

An Update...

I'm still here!  I haven't died in the sweltering heat of the kitchen, I promise.  I deeply apologize for the lack of updates over the last little while, the hours have been killing me.  Generally on my days off, all I want to do is sleep, and on the days I work, I get home and want to sleep.  I keep getting told that I'm going to adjust and get used to it, but really, it's been two months, why aren't I used to it yet?

I'm still finding that I'm learning new things every day, and I promise to post pictures soon.  I'm finally feeling like I can hold my own at my station, (fryer and salads/plating/expediting).  The guys I work with have been so very helpful in teaching me and guiding me as I learn how to become a productive member of the culinary world.