Le Verre Volé - Forgotten Story (wrote on October)

This is the restaurant I have been working past 6 months. As a first timer in France, I would have expected to be a part of the team under a big shot chef. My first job in Paris was like that. Two good chef run the kitchen and it was spectacular experience. Working at Saturne was actually opened my eyes to see deeper inside of culinary world. After I took off from Saturne, I landed at Le Verre Volé which is a small tiny natural wine bistro. My first impression was just shocking moments because I had never expected not seeing any table clothes, serving wines with jeans on and no other chef wearing chef jackets.
It seemed to me whole different world. I felt I just crushed on new world. I wanted stay there yet, I had a strong desire of learning master skills from top chefs. Le Verre Volé was my second choice but there was no first chance to be at Michelin star restaurant. Since I know I need money and I should grab anything to continue the career so I took second chance. Cooking at Le Verre Volé has been struggling with many things. My boss emphasizes me on we are bistro not fine dining but I can't help myself since fine dining experience is big part of my cooking career. Some people don't understand my cooking concept. Kitchen was unorganized. It seems to me armature kitchen. Despite all these facts, I love to be there. I only have little more than three months to work legally in France. I will have no choice but have to leave. Until then, I can change many things. I would show people who I am. For me being here is more likely at underground stage. Even though I am not a part of a big and well know band, I am actually showing myself on the stage. I have my fans now. People love to say hi to me and thanks for the meal. It is cool feeling. If I was at the big chef's restaurant, I would be under his/her shadow that there is no one would recognize me. Meanwhile, here is my stage. I can get to know more people and they love what I do on the plate. It doesn't mater whether I had bad day or good day, as long as my people are satisfied with what they have and my dishes make them fill in right, it is all the matter. It might be too early to conclude every thoughts about Le Verre Volé right now. As well as other restaurant has something bad and something good. Here is same thing. However, my concern isn't that. Only matter is to do my job and I want to be good at what I do. I have to research for creating dished that people can have only here, not there. I also finally found confidence of cooking and I am even more ego to do my job. I push myself to the edge of whatever I do is just as good as always. Therefore, what I want to say is that it has been good for me and it will be happy ending of working experience in Paris.