Two weeks before Today

I was with my chef;Gregry pugin, and good chef buddy at same kitchen;Andrew from SF, two weeks before today because we had a charity function. Before that day, chef told me if I can work next week Wednesday, so I said "sure." I have no reason to refuse his offer since I don't have any plane anymore on my day-off. I wasn't too much excited about it. However two days before the day, sous chef; Danny, showed me the event information. The event was called "Dinning in New York City." In one place, all the finest chef and his teams in town cooked for people. Soon as I saw the list of restaurants, I felt extremely excited. Well, can you imagine that I could cook with all these greatest chefs in town? I would be honor to be there as a chef.
The day was begun with 11 in the morning. My chef buddy, Andew was the day chef's right hand man, showed me the list and we prepare for the event. Only one menu that represented the restaurant was all ready cooked before the day. "Foie Gras poached in Red wine with a piece of Fruit Bread, Onion marmalade and Port Wine reduction." Each things needs long hours to be ready to eat. That is the reason I missed to see how to be done and everything was done after I came back from the day-off. We were ready in an hour and then helped rest of kitchen crew for service.
At 3 p.m, all three of us carried all the things to the event. The place wasn't that far from the restaurant, so we walked for five blocks. Guess what happened? We had an address but we were spinning around because unfinished building was on that address. We were confused. I even thought if we were at right place in right time. I suggested to leave everything on the street for now, then I will go for finding a place. I actually checked date and time everything on the booklet. I saw some of food supply delivery was going to that unfinished building, so walked to a construct worker and then, showed the booklet in order to find whether I came to right place. Once he confirmed the place, I went back to tell them that is the place.We were first kitchen team arrived that place. Surprisingly, the building was luxury apartment. Each room was opened for chefs and guests. I saw there were several tables for each restaurants in the room. We took one of tables and left all these thing we brought. I wondered why people chose this place since the place is neither convention center nor function room. On the same floor, there were only five unites, I saw each unites. I thought that all the chefs from 40 restaurants would not be fitted in whole unites. Anyhow, we were the earliest one, so the answer would be found when everybody were there.
We went to a pub for break till event was begun. We, three of us, had a good conversation. Especially, I felt I knew my chef more. We talk about food. He gave me some advice as well. He told me my seasoning is aways under so I have to watch out that. I heard my chef's story and my chef buddy story as well. He is one year younger and less year of experiences than me, yet he works really hard and is a good chef. He said his major at the college was Philosophy before stepped into kitchen. He was trained at all the top restaurants in New York. I don't want to go over with all the details of the conversation, but only one thing I want to say is that it was really good time. I got to know them better and they knew me better as well.
At the service hour, we were busy to present what we cooked. Some presses took photos of us and food. Many people kept asking what we cooked and what is on the dish. Funny story is I was supposed to say, "This is Foie Gras poached in Red Wine with onion marmalade, port wine reduction and fruit bread," but I said, "This red wine poached in Foie Gras." I didn't know why I did but it was actually confused the guest. It was fun, though. Our next tables were chefs with teams from Annisa and Wallse. We shared one other's dishes. I was good to taste the fine dish for free. Once the service was little slow, I visited to other tables and other rooms. As I was curious about how many kitchen team could fit on only one floor with five unites, I found that only 15 restaurants were attended. I was little bit disappointed, yet it was really good opportunity to taste all the samples of their dishes. My favorite was, of cause, my chef's menu: Foie Gras. It was really good. It was so good that one lady actually came back to our table for seven times, as many as Andrew counted. Second favorite was pork belly from East 15. Japanese infused pork was melted on my tong. Others were also good, there were no disappointment for sure.
I am finally writing about the day. I've been too lazy and busy. I've wanted to write about it but I just didn't do it. While I am writing, it was good feeling to remember the day I had fun, the day I felt that I was glad to be a chef.