March and New Beginning is Coming...

Wow, my last post was on February 4th. In sixteen days of my life has been either busy or lazy. I cook for my life. Chefs and cooks work like dog. The job is very tough. We commonly don't have extra free time after work. I've been many jobs. My first job was a flyer boy. In 90's Korea, many real estate office always needed someone to advertise their business, so I actually walked into the office and asked about the job. It was a easy job and very little money, but feeling from earning some money by myself was so good. Yeah, that was it! I wasn't interested in study, but making money. I only could make 3000 won, which is about two or three dollars for current currency. At these times, the money was neither too small nor too big. It was good enough to do my hobby. I've been a waiter, a construct worker, a dish washier, a gym trainer, a English teacher, a translator, a video store staff, a student worker, a sales man and some other stuff as well. Since i was 16 years old, I've been real living life, maybe. I wasted little bit of past my life, so I can't waste anymore. From this Mach, my life will be began with study more about the cooking career. I perhaps like more, or vince verse. Huge bating is on the table of my life. Studying at CIA isn't that cheap. I might have to get two jobs to pay the tuition and my living cost. As matter of fact, I need more money to travel and work in Europe in order to learn more about European Cuisine. With all these reasons, I am thrilled to study, and, meanwhile, worry about my future.
I sometimes think what if I didn't like to study about cooking and work in kitchen. I spent all these year to come to be now I am. I often complain about working environment in kitchen; hours are too long, dangerous,rude attitude, insulting, sarcasm, boosting itself, arguing, too tired, too stressful and so on.
When I started working at Astral Bar and Restaurant at Star City Sydney, my noses were bleeding in a just few weeks because of too tired. At least 60 hours in five days drove me crazy. Before that restaurant, I had a such a strong passion of becoming a chef. Indeed, when I used work at Kingslays Prime Steak House on Bridge Street Sydney, I loved to be there. People liked my cooking and my personality even though my English was that strong enough to communicate with them. I often had a idea of today's special and daily soup. I even bought some books to create new menu. The head chef, Tri Hang; a Chinese-New Zealander-Australian, liked me lot and he is the first chef who wrote me a reference. The dishes served at the restaurant was fine-casual food. They always had finest beef in Australia, the steak was their speciality and superb. They didn't serve dry-aged beef, yet served a kilo T-bone steak and many parts of steak. Working at that restaurant for a year wasn't wasted. The year was grateful. I got a title of chef at that time, chef de partie.
While I was working at Astral, I often had hard times. I had never worked so hard in my life before then. In Seoul and Sydney, I usually worked in between 40 to 48 hours in five to six days. However, working at Astral wasn't same as my past cooking career. I don't blame anything about working at Astral. Astral is one hat, as similar as one Micheline star, restaurant in Sydney. It was one of the finest restaurants and had finest chefs in Sydney. I had never thought that I could work at fine dinning restaurant. The most fine restaurant that I had been was Kingslays Prime Steak. Astral was only one restaurant serves fine modern Australian and French cuisine among the restaurants, five restaurants and seven kitchens, at Star City Casino and Hotel Sydney. I worked there about 11 months. While I was there, I learn so much and found new passion of fine cuisine. The kitchen was toughest place I had never been; nevertheless, the memories of working and learning at there was priceless. At the end, both head chef Sean and sous chef Tonny liked me working at the kitchen although I was really a piece of shit.
Because a shitty chef was all I've been, studying more about this career was good enough reason to be excited. I could have more knowledge and skills by the time I graduated the school. I now also work at one Michelin star French restaurant. From my chef, I learn so much about french and his cuisine. He is same old as I am and has only four or five years more experiences than I have, but he is a great chef and a guy.
From March, I will work and study at the very same time. I might get another job at school to earn some more money. I have to figure out how to manage the time that I can study hard. I would be very busy; no time for playing on the ground. Most of time that I would have to do is to be attended at either kitchen or class room. I can even say "I am cooking all the time with my brain and my body." Beside the time to sleep, I am probably going to live with the fantasy of culinary world.
Whenever I feel sick and tired of working at kitchen, I often have day dreams of my restaurant. I always conclude the thought with saying to myself, "In order to be a best, I have to work with bests no matter what." I have to kill myself little bit more in the kitchen. I have to be more serious about my career. I've became a alcoholic and caffeine addict, but these two are all for my career as well. Now that requesting of becoming something good at, every minute is pleasant. Even the time with my friends and all the legal drugs, I have to be enjoy the moment. I might have to decide between study and something other fun stuff. Both are very important for my life, so it would be very tough to pick one, yet I have to choose to study more often than other until I become the one. After I reach that peak, I will enjoy my life more.
Wow, very short free time has gone already. I now time to sleep for tomorrow, the big Saturday. I wish I could write more often, and I could buy a Single Lens Camera very soon. My last wish before the March is that everything goes well. That is exactly what I need. Since I don't believe the god, I don't want to pray to him, but myself. I still have a desire for digging more into cooking field. I said it, so I have to get everything right. Many thing are on the to-do and must-to-be-done list. Even though I feel little bit under pressure, my last words are "What I gotta do, I gotta do."

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.

Money, money that makes me worry

I want to study at Le Cordon Bleu and Culinary Institute of America since I started the cooking school in Korea. I've heard one student told about the CIA. She also said she plans to go there. I didn't know what kind of the school was at that time. Well, I should have gone to France to learn cooking at the beginning of my career. I did not know how to go to France and find a master chef to learn from. There was no such information I couldn't find back then. Perhaps, I might not be hard enough to find these kind of information. Whenever I go to book store, most of cook books that I can find was for house wives or from the famous school, such as Le Cordon Bleu. Even the foreign language book section had so limited collection to find a good cook that inspired me.
For now, I don't want to blame anything or anybody. Whenever I saw someone work better than me but has less years of experience, I am so angry at myself because one year in the cooking school, 1 year at family dining restaurant, 1 year at spaghetti restaurant, 2 years of military service and over one year of studying English didn't help me to be better, I am still shit. Because my past experiences weren't rich and seasoned, I think it probably be good idea to study at Culinary Institute of America and find a master chefs to learn their master skills. The only problem is I don't have enough money for anything. The school tuition fee is far expensive and working for the chef also takes a lot of cost, but I got nothing. Even though I really want to ask somebody about money, it is not too easy since I have to ask a lot of money. I've been asking my mother. She promised me for paying my education. However, the economy situation gave her a tough time to support her own son. So, I have to stand up by my own. But, how? I'm working at one Michelin starred restaurant but earning is not even enough for tuition or anything. I knew i am not happy with money situation. Somehow, I want to be happy in any circumstance, happy with working and studying. My pocket is always light as feather, my dream isn't. I have my dream. Not only I want to be a greatest chef, but I also want to be something different. That is my idea of my kitchen. In order to do that, I have to get threw this situation no matter what, beside anything stupid and illegal. Figuring out how live this life will not be easy but that is what I face on.

February has just begun

Wow, one more month from now, I will be at CIA. I feel like entering army. When I was going to military service, I was a sort of one of people who felt little bit of excitement because I always want to play with guns since I was a very little boy. I now feel extremely excited.
First day of February on Sunday is just finished. Today, I somehow enjoyed the day. I feel like the heart of my job is growing every day. Running around, making dishes in short limited time, chopping with fast speed, standing over 10 hours every day, being at sun-limited place, being at unknown behind of the house, working with all the dangerous tools, but being happy is us. That is why I love being at Kitchen.
From March, I am back to fundamental of cooking, to start again and correct everything. I think because I've wanted to study at Culinary Institute of America since I found myself in the kitchen. I hope I study very well like a nerd, a cool nerd.
This year is 10th years of working at kitchens, but wasted many years. I don't know why I am still bottom. I've been in underground for 10 years, under the Shadow. I am still nobody. I sometime am not sure whether I like my job. I haven't even found my real talent of cooking, yet I always have good feeling to work at kitchen. Feeling from earning money and learning many things in same time is good. I will become a man. As many people said, I think I have a such strong color. It is sometime to hard to digest other people's opinion. I think that is why I often make trouble. I almost live by my rule. I wanna do what I wanna do. I think this is me.
Anything makes me excited, I like it. Cooking career is really interesting job. You can see all the different people in one place. Even often, we work with many different nationality and background. It might be a title that brought from :Austin Power: The International Man, Roydon K: The International Man. The Idea of Roydon K was came out from my brain today. One of chef buddies in the kitchen asked me what my real name is. He meant what my Korean name is. I really don't want to speak Korean. I've been denied myself as a Korean. I really don't want to be a Korean anymore. I want to choose who I am. That is the reason I like to say I am an Aussie, not only because I used to live there. If I were in America before going to Australia, I probably would say I am an American. That could be more likely. There many Koreans live in USA. One of waitress in the restaurant told me her mother is a Korean. I felt wow I've never thought that meeting a second generation. I often act like a second generation because that is what I wanted to be. However, I usually worry what if the acting is kind of funny to them. I could completely be a phony, a living with liar. It more like as though I was rebelled. One the other hand, I keep saying myself being me. That is all I can do, having my color.
Past two years of falling at English school has improved my English. I've never though that I could write in English. I like write, thought. I wasted my time at Koreans' Kitchens for many years. So, from now, I have to fight myself. There is no time to be wasted. Since I even get a tattoo of "The chef," I have to be a chef. Call me Roydon K; No Korean, but just me.
After a month, I will step on the way to be a greatest. I will searching for the best, to be a best. Since I started what I want to become long times ago and there is now noway to return, I have be the best. What I face on is the real. That is only the way to get out from the slump.

Finally My Life Added on Soundtrack

If my memory is correct, my first generation I Pod was broken in 2006. Since then, I couldn't hear any music beside turning on my computer, I wanted I pod for so long. When I was a teenager, I had a cassette player with a head phone. I thought that it look very cool. I had all these cassette player and CD player with a big head phone. The sound comes from head phone better than ear phone as I believe since I opened ear to music. One day,I saw some teenagers on the train. Most of them had I pod on their hands, and I thought. When I was that age, I recorded music from radio, but people now download from computer online. Funny, uh? I thought I am very old guy just because of that.

My best friend when I was a very little was soil, sand and nature. My father told me about when my father moved to the capital city. He said that I was look very depressed at the first a couple of months. I didn't say any thing but my father realized that I was often play on the ground, so he actually brought some soil from my grand mother's ground, where my usual play ground was, to roof top, so that I could play with safely under his eyes. After then, I was look always happy.

That is the thing. One thing you used to do with is separated from you, you probably miss that thing until you reunion with that. My juvenile was bloomed with listening music anywhere I go. Now,I can't live without listing music even though I am a chef, not a musician. I sometimes like to think about what if my life is like the movie. My eye is firming, my brain is directing, music from my head phone is soundtrack of my life. Listing music, sound ordinary? but Listening music is one of my heat. I still like to cook, thought.

Tomorrow, I mean 9 hours from now, is going to be busy day. I got to be ready, so sleep, now.

at Eleven Madison Park

At the door of Eleven Madison Park, Maitre D pointed one of my badges on my bag because the badge says "I heart porn." Although he said nicely "Could you take off that (pointed my bag but he didn't say I love porn), please," He looked at me like "What the fuck! Oh my god! Is he stupid or something." I said It doesn't mean anything, though." But still he said "please" and looked at me like 'Oh for god sake! Oh my god. Are you serious?' Anyhow, I took it off as he demanded. Since the restaurant was such high standard restaurant, I could understand why he asked me to removed the badge. I believe he didn't mean to me, he just did his job.

After meeting with Executive sous chef, I could change to chef jacket and go to the kitchen. The kitchen was enormously huge. I guess it was the biggest kitchen I've never been whole my chef career. Kitchen made me feel nerves and, at the same time, exciting to be there. Well organized spaces and all the chefs work very hard. I can smell the kitchen. Very light and good. By the way, I like that feeling in the morning I go inside of the walk-in. As long as no food was spoiled in there, smell is very delicious and make me eat something.

First impression was very good. The monster size of kitchen and many working hard chefs in the kitchen made me really small me even though I am a small guy. One of chefs showed me around and i stared chopping. The time I started work was almost finished lunch service, so lunch, dinner shift chefs, and prep kitchen cooks were packed in the kitchen. Every corner and sections were filled with hard working chefs. Cooking, chopping, and laughing from little chatting while their hands were busy. I was too nervous. I almost barely spoke English. First day, so what the hell!! Chopped few things and did whatever other chefs asked me to do, when Ex. sous chef found mistake from my works, I felt really sham, I said my self, "Fucking Roy, You are fucking chef.Oh come on!! Please don't let you down." I saw another chef seasoned lobster something mixture and I couldn't taste anything he added, which meant the mixture needed more ingredients. Anyhow, I didn't say anything about it and the chef upset to him. I just simply don't want to say something like as if I knew everything unless someone asks me, it is just my thing. I helped them to set up the section and did some preps as well. One of black pants chef, only the level is above the sous chef allows to wear black pant at some kitchens, asked me to come to the front of the kitchen where the dishes are served to costumers in the dining room by waiters.

Before I stood at the pass, I tasted several dished. First dish was little bit size of canape. My impression was the small flavorful bites were very pretty. These had every that canape needs, such as size and attractive color. Each bites were pretty good,especially I like that foie gras. Next dish I had was crab wrapped with avocado slices. With some flowers and dills, the dish was very colorful but taste wasn't that flavorful. I guess this dish more emphasized on natural flavor of crab because it had lightly seasoned. However, it was good. I also had today's Amuse. Chapped lobster and some sort of jelly I can't remember what it was, it was came with hot soup so it makes to start the meal warmly in cold winter season.

At the pass, I was watching the service. I'd really prefer doing something to standing at the pass and watching the service. I wanted to be a part of action. Since I wasn't trained to cook the dishes at that kitchen, I had no choice but standing. Eleven Madison park served very interesting food. Three Michelin stars size of kitchen, dining room, service and dishes, yet they haven't had chance to gain even one stars since they opened. Some people carefully said that they used too much sous-vide cooking. As matter of the fact, I saw many ingredients, such as lamb, chicken, beef and fish, were placed in the plastic wrap or pack then cooked in certain temperature. First of all, all the dishes were very detailed and colorful. Second, the some of taste was actually not bad. However, the chicken dish wasn't look so tasteful. Okay, it was nice touch to put some slices of truffle underneath of chicken skin but it was poached. chicken was really white. More likely itself says "I am white meat!" I'd prefer crispy chicken skin. My chef told me the best way to cook chicken is to cook with lot of butter. Butter will make crispy chicken skin and gives extra flavor and moisture. The chicken was as white as white plate. About the lamb dish, it was also wrapped and cooking in water, so it actually dipped it into sauce. By the time the lamb was arrived at the pass, it was already covered with dripping sauces. I tasted a piece. Luckily, the sauce wasn't that too strong enough to cover the lamb flovor that I expected; otherwise I probably couldn't taste meaty. However, I like lamb itself more than sauce.

Executive Sous chef,Fabien Beafour, asked me what my specially is. Frankly, I don't have my color yet. I'm still developing. I said I don't have any specialty yet I like to cook french food. A few minute later, he brought me a couple eggs, a red onion and mushroom and asked me to make French Omelet. The first word in my mind was "Shit!" and "Really?" I really didn't want to do it. At the first day, I don't want to make embarrass myself, yet I didn't have any choice and the time was ticking, I had a half hours. Another condition was that I could use anything in the kitchen. Well, I have made omelet before for myself and someone who woke up with me. It could be my excuse but I have only done the omelet at the cooking school. I knew it is basic. Learning the cooking in Korea absolutely didn't help me to cook something beside knife skills. My brain was busy. I just had Iron chef challenge. Today's menu is French Omelet which using the main ingredients of red onion, mushroom and egg. Okay French Omelet, how the fuck I cook it? Indeed, what the fuck is French omelet? Shit, I don't want to be judged by cooking something I've never done and heard before in front of someone. Anyway, I tried. I needed non-stick pan but I couldn't find. As i expected, ordinary pan couldn't help me to make omelet so my plan B was scramble egg. Cooked it and served to the black pants chefs. They tasted it and then disappointed. Chef Fabien even told me he will tell me how to cook French omelet or something if I came back to kitchen next time. Well, sound good but I overheard he was talking about me in the locker room with other chefs. That made me really sham about myself. It was really shock.

Past over 8 years of cooking wasn't absolutely nothing. I Knew my former training wasn't that rich and seasoned. I knew I have to study hard and work hard. My problem is this; I love something but I only love it. I don't push myself hard and put much effort to reach the goal. My conclusion is this it was good experience to be at Eleven Madison Park. However, the kitchen wasn't where I want to work. Big kitchen has sometimes better benefit than small kitchen. Although it has more spaces, less hours work and stress, perhaps, I have to work one job every day. What I like is I want to multi-play at the kitchen. I believe I am a fast learner. I could adjust easily. Another word, if I could every sections in the kitchen, I could be a better chef. The final words, I remember my chef told me if someone start cooking with sous-vide, the person can cook only with that, yet cooking not all about the sous-vide.

Chef Fabien saw my little card and then said why I put the title of chef since I am yet to be chef who couldn't make even egg dish. My answer was this "I am actually qualified chef in Korea and I want to be a chef so I called my self as a chef." At that time, I couldn't make French Omelet to him, but one day, I became a masterful chef, I will serve him same dish in my restaurant and ask him how it was.

New Year has been began,but my blog has not been

New Year has been came and my new year has came happily.
Just got new Domain address and just started New days.
I want to be happy more and crazy more about what I do for my life.
Meeting with many people, Listening more and talking less.
Smile more but angry less. Be positive and optimistic.
Study hard, not party hard. Learning chef, not snobby chef.
I am not a layer lawyer. I am a honest chef.
More love and less hate
Be healthier and sexier.
Aways having fun with my life.
Well calculated A plan is always better than plan B.
Think more, read more, write more, earn more and learn more
Spend less and save more.
These are my new year resolution.
Happy new year every body even though 24 days late.
Watch me how I will became.
I am so happy. I don't want to be angry or upset.
Let's be happy. We don't have forever life to be happy.
While we are alive, we got to do; otherwise, we will regret when we die.

Past Three days...

I've been busy or I've been trying to be busy. I want to work at two different kitches in seven days, yet no answer from Anthos made me have three days off every week. At the beginning, it was good, though. My girl was leaving the town shortly, so i spent the days with her, such as visiting State of Liberty and shopping for her family. Now, she has gone, she went back to her home country, so I have to find the way how to spent the day wisely. I am looking for more experiences, the experiences of my career. I want to see as many kitchen as I can and taste many variety of dishes. I am still envy that someone cooks very deliciously. All the time, I jealous someone can cook better than me. Maybe because I have little bit passion of cooking, or I am starting to have ego of better cooking skills. I really hate to eat instant Ramen or any junk food because the taste is absolutely terrible. However, I usually don't have many choice of food that I can eat. Since the life is too tight and there is no money out from working trails, that could the best option. Every Penny is worthy to me. I've tried to spend less than 10 dollars in a day. These all the reasons was realized me that I should find the kitchens where I could have one day working trial. I hungry for better food and better me in the kitchen. More I see many dishes and more dishes I taste, I could have better sense of food for sure. I've been my career for whole my adulthood, so I'd attempted to switch my career. I love art, especially photography and painting. I could have become a designer. However I found the attraction of chef career. Chefs are extremely hard workers. I used to work as a constructor worker. People tend to say that this is the most toughest job, yet my opinion from experiencing of both jobs is that chef job is way more tough than another. Even though the hours is long and job is tough, chefs love what they do. The feeling from cooking for somebody is quite good. I love that feeling. They knew how to eat better way. They knew how to make people feel special. They are just great for me. I'm always having so much fun at the kitchen. When the busy day. I feel usually very exciting. I feel extreme, simply really cool feeling. I am on the steps to be the greatest. The only way I can clime up that high fast is all up to me. No one can do. Someone maybe the good adviser or helper, but all the matter is sill my job. Past three day, I felt little bit stepped up. I went to working trial Eleven Madison Park, The Dining in New York function with my chef and a good chef buddy from Veritas, and observation trial at Gramercy Tavern. I guess I spent my three days wisely last week.

days...

It's been busy weeks and days. Well, I wasn't that busy, though. Only my schedule is busy and working at the kitchens was busy. From Friday to Monday, I'm at Veritas and rest of week, Tuesday to Thursday, is for Anthos. I like both restaurants. Each restaurant has different cuisine and ingredients since Veritas is very classical French and Anthos is modern Greek. Even though the hours at Veritas is at least 10 hours per day, it's been enjoyable to work there. One very interesting thing is that I haven't seen any chef use so much Foie Gras, Truffle, and Caviar. Chef Gragory has really good knowledge of use these ingredients to blend with many other things, like a magical potion.
Anthos is also a good place to work; people are nice and menu is very interesting. only one trouble is that I don't have regular schedule because Chef de Cuisine, Constantin (I hope the spell is right), couldn't have chance to talk the owner and Chef, Chef Constantine call me sometimes when he needs extra help. I am not officially, hired yet. Since he graduated CIA and liked how I work in the kitchen, I always have a chance to work there as long as he needs my hands. I was supposed to work yesterday and today at Anthos. I've been waiting for a phone call from Anthos, yet I guess he doesn't need me this week. Well, people always said "looking at bright side." The bight side of this week was that I actually have a little vacations for three days, so I have time for my lady. She will leave New York next month. Since I've been working so many hours, I couldn't spend time with her much. Last two days, she was happy to be with me all day long. Today, I have a surprise for her. I knew that she will not have a chance to see this blog until midnight so it is okay to write on blog about my plane for tonight. Three weeks ago, I booked a dinner reservation at Gilt, which is two Michelin starred restaurant. Fancy fine dining but romance place for young couple, of course for everyone, was the reasons to pick this place. I gave a few clues of where we going to have a dinner, but she still has no idea for tonight. I just told her to wear something nice. I believe tonight is going to be a best night for us.
It's been while to write something on my blog due to fact that I always tired and had to stay with her after work. After I came home, we always talk each other for couple hours, talking about the day we had. I sometimes so tired and had to do something, so I couldn't pay attention what she was talking about. She really hate me when I act like that. I really tried not to do like that, but it happened. Sorry baby, I will try harder.
I think I am really a workaholic. Without doing absolutely nothing for two days made me to look for a job on Craiglise.org again and think about doing something. I guess too tight with my pocket so I am not feel comfortable to being nothing. I wish I could have a relax off duty day without worrying about anything. My day is just started now. Nothing is related me with Jesus's B-day tomorrow, yet, what the hell, it's holiday!! Loving and Giving is all about the day. That is what I got to do with my lovely lady.

Two restaurants on Saturday

Every first weekend of the month, several New York museums offer Bank of America account holders to free admission, so I promised my lady to take her to museum. On the free museum list on Bank of America website, we had to choose one among the five of them: Metro art, Natural History, Bronx Zoo, Aquarium, Science hall and National Photography. Beside Metro Art, non of them was interested because she and I like art. Since I could save some money, I asked my lady to go to brunch restaurant. However, to choose the restaurant, I concerned a few conditions; first the restaurant was introduced by well-known guide book, such as New York Magazine or Michelin Guide. Second, the price have to be reasonable. Last, the restaurant should be nearby the museum. There were many restaurant around MET but most of them are pretty much pricey due to fact that the area is one of rich town in New York.

Eventually, I found one that satisfied all the condition that I mentioned. I found it on New York Magazine website. The restaurant is called Metisse, a French Bistro in Upper West Side. Although the restaurant wasn't close from the museum, it was still close from our place. On the website, I couldn't find many restaurants that I can choose from; nevertheless, I did remember that I saw some looking good restaurants when I walked on the Broadway to down town. I am a French cuisine chef, so I love to have some French dishes for Saturday brunch. When I check the menu at Metisse, the price was surprisingly cheap and reasonable. It was almost friendly neighborhood bistro as long as the taste is right.

When we got there, we were waiting at the door to sit. Two servers very busily ran around in the dinning room. One waterless saw us and said we could take a table wherever we want. They looked like busy and it was not a big deal to choose a table for us by ourselves at that time, yet some other problems kept coming likes water keep running out of a whole in the pipe. The table we sat wasn't ready for customers, unfortunately. In fact, I didn't realized that until I actually grab the table. A couple of minute later, a waiter came to us to set the table and give us menu. Guess what I found, I found a long hair between a napkin and a side dish. I told him and he looked very surprised. in the dining room, there were around 15 t0 20 customers and only two servers without a floor manger; therefore service was as slow as snail race. One good thing was that we had "plenty" of time to choose what to eat. A waitress, i guess she couldn't speak English much, did not explain the menu for us. Also, she didn't ask me how I want my egg. My girl was little bit up upset about my complaint about the food service here because all she wanted was to have nice meal with me.

Once I got my dish, by the way I ordered lamb sausage with potato and egg, the dish was quite messy. I understood that the restaurant I went wasn't fine dining, it's a casual bistro. However, every single dish that is served in the restaurant is supposed to be neat and clean on the plate, that is how I understood of restaurant business. In other words, they forget the fundamental. About the taste, egg was alright, egg is egg anyway. Potato, was sauteed with onion and capsicum, was very ordinary and average food. Four pieces of thinly sliced whole wheat bread was neither toasty nor tasty. Sausage was very tiny. these two piece of sausage looked like two baby penises, sorry I don't want to describe anything with a particular body organ but it really looked like that. All together, it wasn't satisfied my stomach or tong. As matter of fact, everything that I experienced in the restaurant ruined wonderful brunch time with my lovely lady.

After 5 hours of the museum trip, we had to find a good restaurant to feed our hungry stomachs. Since we didn't have any device, such as a laptop, to find information, we had to figure out the idea of dinner from our brains. Mandoo Bar was the first restaurant came to our mind. We remembered some media introduce the restaurant. I do like Korean Mandoo, so does my lady. In my childhood, my grand mother often made the most delicious Mandoo, especially with Kimchi. I think that is the only one Korean dish I really like and often want to have.

When we got there, the restaurant was packed with hungry customers. We had to wait but glass window kitchen was really good entertain to watch. Mandoo was very skillfully made; everything was same size and organized. One thing, I would like to point out is that they should not use any plastic bags to keep the food due to absolutely unprofessional and unhygienic to be shown. After we got a table, we ordered Kimch Mandoo, Seafood Mandoo, and appetizer size of Korean spicy soup. Mandoo was as good as its famous. The filling was good beside sesame oil, it has very strong smell and taste that it can almost cover all the flavor, and the dough was little thicker than I used to have from my granny; a simple formula: too think = too chewing. Anyway, everything was enormously enjoyable. After finishing all the dishes, we were still hungry for more. While we were eating, we saw a server mixed Bibimbab; a Korean rice dish that mixed with all the vegetable, meat and spicy sauce, with very experienced hand movement. It was quite good entertaining for customers. We also saw another waiter mixed the dish in the front of customer, yet I think he needs more time to practice to be similar as the experienced waiter. We wanted to see how he mix in front of our table, so we ordered and prayed for that the skillful waiter would mix our dish. The pray was came true!! Not only the dishes that we had was good, but the table service was also friendly and satisfied. That is the restaurant I want to go again.

On Saturday, we had two different restaurant, a good example of Korean dishes and a bad experience of French dish. Even though I usually like to give one more chance to the restaurant before I established the worst restaurant, Metisse wasn't good enough to have another chance. They need a lot of work to be good enough to attract local people, in my opinion. Mandoo Bar was a succeed case of the possibility of Korean restaurant and I like there.

Mandoo Bar: 2 W 32nd St.

Mettise: 239 W 105th St.

About yesterday- Chinese Take-away shop & McDonald

Yesterday.... Well, I was so hungry after I walked for over 100 blocks because of no money. It was not that easy, but not that hard either. Last Summer, Suzie and I walked more than 100 blocks for daily exercise, it was pretty good, though. Anyway, I only had two dollar when I left to Comedy club so that I can find out whether I can earn some money. I think I was quite stupid. I thought that I could work right away. That is why I didn't have enough money in my pocket and walked for over 100 blocks. When Peter, Family Guy, was trying to buy his own gloves he said "I am so stupid." I felt same way once I started walking in the streets.

Back home, I was so exhaust and hungry. You know that feeling, right? You are hungry and sleepy same time, but you don't know what to do first. My choice was decided once I melted in the bed.
Hunger woke me up. My tommy kept saying me to feed. I was thinking about what options I can have. The usual choice is local Chinese Take-Away food due to cheapest food that I can get around my place. HO LEE is one of the restaurant that I like; cheap and good taste, what else I need more? When I was live at 190th street, there is a Chinese restaurant on St. Nicolas Ave, between 191st and 190th streets. They make really good fried rice. Even though my girl doesn't like any Chinese food, she liked the fried rice from that restaurant. Once I moved to 158th street. To find good fried rice around the new place have taken some risk, I said that because I have spend my money to find one. Ho Lee was a new Chinese restaurant in town when I found it. When I ordered and tasted the food, it was pretty good, it didn't have that heavy feeling from ordinary Chinese food and too greasy either. Since I tasted something good, I often ordered. Yesterday, I ordered LEE HO's fried rice one again.

I took out eight DVDs from Mid-Manhattan library. I watched several DVDs until late night. I sometimes get easily hungry middle of night. The time was 1:30 A.M. Even if HO LEE was opened until that hour, I would not order again. Luckily and unluckily, McDonald was right next the apartment building. I don't know why Maggy, that is how we call in Australia, don't have the menu of Angus Bugger. I like that one. Angus bugger could the best menu I haven't had at Maggy. Somehow, they don't sell any more. My midnight snack choice was Quoter Pound. Only one bite of the bugger, I tasted wholly shit piece of the bugger. In other words, in informal words, it was absolutely fucking shit. Because I have not had Maggy for a while and was looking for quick bite, I went there. I think it was mistake, totally. From last night, I said myself I will not have that shit piece of bugger again. I remember that one of CIA, Culinary Institute of America, alumni is a chef at McDonald. Even though a chef was well educated, the company is shit; therefore the food is still shit. I am sorry to tell ya, but that is true. I want that chef cooks for me, or everyone, at McDonald. If so, I will go there every day to have bugger as long as the taste was right.

Hunger for better food....

Nowadays...

It's been one month since I've been looking for a job to survive in New York. Fucking tough. So far, nothing goes well. All the money in my pocket have became emptied, probably only dust left. I don't know but I feel little bit blue today. Last a month, I might have sent around 100 emails to the people who need a chef or any general worker, yet I am the only one shouting without someone shouting back. I don't, I can't, want to blame anyone about my situation because I choose to stay here before starting to study. I've been staring at Cragslist.com everyday so that I will not miss any job ad. Soon as I saw something that I want to, I sent a email right away. There are many job openings, but I don't how many job is opened for me. Living the life without doing absolutely nothing is terrible and depressed. I got to find something to do!! and earn some money!!

I just got phone call from a Comedy club. They are currently looking for people to sell the tickets. Although I don't know whether I can do it, I guess I'd better give a shot! Who knows I might have a talent to sell the tickets, right??

Fuck, I am a chef but what I am doing now. I think I should do this job to make money and I should work around the Michelin starred restaurant to learn some skills.

Mmm, I hope everything goes well. The luck, that is what I need

Finally First Day of December

The First day of December, damn I have another three month to enter Culinary Institute of America. Fuck, I don't know what I can do for three months. I truly don't know what to do... When I saw this Adidas commercial on television, I aways feel like I deadly want to have a party like them; The Party Like Rock Star! I can't have a party like that for sure while unemployed, though I wanna... It is suck that nobody is hired me. All my ex-bosses like me. I might look like either a punk or funk or dumm. Today, I went to Riverdale and Manhattan ELS center to give my business card to tell people I want to work for them seriously, but I felt really good today. Everyone welcomed me so much. Especially Suzanna, my English teacher in Riverdale, warmly hugged me, so does Anna, Kindra, and Franchis. They are very nice teachers. I love them all. They really teach the students with hearts, I believe that. I felt really shine to say I want to work for them, so I just say like everything is alright even though it is. Poor life is suck. Everyday, I am having struggle with money. Even one penny needs to count. For next three month, I will be having a hard time to ask some money from my mother. I am fucking twenty-eight, but still nobody. I hate that feeling. Since I stared chef career, I've had many hard times so does everyone. Many people said that I have a talent of cooking. My girl is my huge fan of my cooking because I put extra love, ha ha. It's been fun with cooking for my girl. Perhaps my girl was a guinea pig for me. Whatever I mad, even though if was not good at all, she always eat for me and dish wash. That is what we both feel that gaining some weights, funny, uh? Back to what I said, I have been asking people to hire me. The relationship between teachers and a student could be the clients and a chef. I like that sound. When ever we cooked together, we could talk about past. As some people said I speak very well with people, I might be alright with new clients, I mean I have to be. While I was on the subway to Riverdale, I thought about what I can do for my clients. For teaching and advising the cooking, I will charge them $15 to $20. For cooking for them, I will charge for each person. About the cooking and testy food, I have to have my signature dishes, something that only I can do. My soup and roast meats are the most favorite menus of my friends. Dessert is the least favorite food, I think I always failed to make it, but I love to make this when everything goes well. What I have to do is I need more study. A couple month ago, I bought some books about molecular gastronomy and food science, so I have some books to be much knowledgeable. Any business has always been tough time to put everything is smooth. Mmm, I have a party this Wednesday night at Star Lounge, so I probably have a really good time with dance. I got to have a party like Rock Star. That is why I need my people to come with me and party with me. I think it's the time to go sleep. I really want to sleep without thinking about I am going to do for next three month. Sleep early tonight and sleep early tomorrow, that I what I need nowadays. Party up!! Let's forget about everything while we are dancing together!!
Anyway, the day was good. I met my people at two different places. At the Manhattan center, I met some old friends, so I told them to come to the party and about what I do nowadays. Everyone said they will come. There is a teacher who is a rapper as well, Daric. By the way, I like his songs, very cool bit. He will have his concet. That sound awesome. Yeah!! More party!! So, I don't have to worry anything. Simply be crazy about something that I like. Am I cazy? Anthony will say "Yes you are."

Business Card

Finally, I got my own business card. Perhaps, I don't need it for now since I haven't started study at CIA. The reason I put CIA on my card was to show people I will soon to be study there. But, the one thing I should have written "Student" next the "Chef," yet I totally didn't think about it; thus, it looks like as if I am a chef at CIA.

Anyway, I got this one with very good deal. 250 copy of this cards and a card holder was for absolutely free. The only charge that I had to pay was the shipping charge. I ordered this one last Monday night and selected the delivery in 7 days; $15.50 while 20 days is $5.50. Guess what? I got yesterday. I expected the package would come next week because that is what I paid for, but it came in only 5 days. How good, isn't it?

Since I have my own card, my plan is this; to visit all the Michelin starred restaurant in order to give my card and say "Here is my card, could give this card to the chef and say that my name is Roydon K. Kim? I am also a chef who looks for a great working experiences at Michelin starred restaurants, so if the chefs needs me anytime, call me at the number or email on the card. In fact, he can find myself on my blog. Thank you."

Even though I have over 8 years experiences of my career, I am still hungry for more experiences. I've seen amazing Michelin starred chefs skills and dishes. I want to have it so badly. I want to exactly do what they do. I want to have a restaurant similar quality as they have.

The one best thing about chef is very creative. I can create what I want to. Every chef has him or hers own style. Many chefs said that more experiences will give me my own style. That is what I am searching for and why I want to get a job at Michelin starred kitchen.

Job Job Job

mmm, I posted my job-wanted ad on Craiglist.org another day. Well, people sent me emails to propose the job offer, but the mail i got was more like scamp to me. One of mail actually offered me $700 per month. The only thing that I have to do was whatever the boss asked me to send something to the boss's client, I simply do. The owner also said I only have to work for one to tow hours per day and any time I want to and at home. Sound funny, isn't it? It doesn't seem like a real job. Anyway I asked the person if I can have specific information in order to understand the job better. What I got to do at the begin is to buy a business check from the store which costs $50 as the person said. Since the person asked me to buy a check and I only have to do is to send that checks to the clients, I figured out that if I have to write a check, I must sign it, right? Which meaning is if anything happened, I could have to take all the blames. I really don't like to use the checks. I heard so many stories about fake check. Because of the money was good, I almost took the position. I remember the one thing that I like; Earning money after hard working is always better than anything, the sound like as if I am a old school. Well, for the money, I have to care about all the bullshit job offers.
Every one should be careful when you choose the job and don't trust anyone said that they will pay you $700 per month for sending checks. That is totally bullshit!!!!