Let's Talk about Food

Click the pictures to enlarge

mmm, past days were so depressing. I almost forgot what my blog is for. Even though this web page is my personal page, I should have written more about food and chefs rather than often saying about what kind of situation that I have. People might get bored with all these stories. That is reason I posted these photos of dishes that I had at Banquet. Food at CIA is quite good. Someone might want to argue with me about that. Well, let me tell you something. You are never going to have up to this quality of food at any collage. Perhaps the dishes could be compared to outside,yet everyone who cooked these dishes was learners, so these dishes are not too bad, right?

The day 8th of April

Now, the time is 12:32, I am sitting in front of my desk to search how to find some money and try to prepare for next week quizes. I haven't got any clear answer about paying the tuition. Everything is very cloudy. There is no sign of sunshine. Like this photo, everthing is unclear but everthing is gone fast. I might be gonna have depression of my life although I've been enjoy to study here. After class and study, another side of my brain always fills with the the word "Money."

Another day, I calculated how much I will need to study at Culinary Institute of America. Freshman threw to Sophomore, each semesters are now $11,690. I planed to continue the study to get Bachelor's degree, so each Junior and Senior semesters required to pay $10,690. Double room will be $2,830 for every single semester. Total amount of only tuition fee and residence hall is $97,640. Since I don't have that much money, and I don't know weather I am able to pay all the education expenses, I don't really feel like to live. I don't mean that I would kill myself. I just couldn't find any point to study even though I really want to study. If i had enough money, I would be happy to study every day but poverty life makes me not to be able to anything. My mother gave up to pay the tuition fee because she couldn't afford it. I asked her to ask anybody to borrow some money, but since my father already had borrowed a lot of money from relative and people around him, my mother rejected my idea. I've been so enjoying here so giving up study right after first semester would break my heart. I knew formal education is only the optional but I want to put myself on advance level. I really don't know what to do. I tried to ask people to be my cosigner but it is tough to ask it. Well, the reason is that most of people that I knew and I have not long enough years to ask this kind of favor. Today is 8th and I only have 22 days to pay one quarter of next semester but I don't have any money. I feel really depressed. While I study, I don't want to have any problem to worry so that I could do better in the academic filed.

I don't know how to contine to study here.... What should I do.... What I can do.... How to live my life....how to raise my education budget.... who could help me........

Looking for an American Citizen.. who can be a cosigner

Urgent situation, my financial supporting for education has been already draught. In other words, I have no more money to pay the tuition fee from the second semester, which is very bad situation for me. Because of this situation that I have, I've been under the stress of how to rise money to pay the huge amount of tuition fee every single day. In order to clear my head of finding the answer, I went to the school financial aid office. The first and main question was obviously if I am eligible to get a student loan. The answer was no; however as long as I applied the loan with an American citizen cosigner, the answer would be yes. That is why I have a big subtitle of looking for a cosigner.
Today is April 1st. I have exactly one month left before one quarter of next semester payment due, which is $4040. Even if I am working somewhere, I could not come up with that much money in a month, so the solution, the only solution, would be the student loan. Even now, I am not really sure who could trust me because this is involved the money. Money, it is power full object in human society. it can make people poor and rich. It can make anything dirty and ugly. However, the reason of borrowing money from a bank is clearly for education. I remember watching CNN news one day. Due to financial crisis, many students have been trouble with paying tuition fee, just like me. These students are luckily American citizens, so they can get loans from a bank or a government fund. In my case, I am still a Korean who studies in US. Most international students who study in US are financially supported from his or her parents, so do I. I do not want to get pity from people about my situation, yet I would like to let people know what situation that I have right now in order to be honest with a possible cosigner. I have a single mother and a sister who just got married last year. My father died from leukemia and other cancer last year. My family has a lot of debts from my father's business broken down and his treatments at the hospital. I fully understood what kind of situation that I have, but I always felt that I really need formal education; therefore, I am here at Culinary Institute of America.
My savings were ran out long times ago. Due to financial crisis, my mother's real estate business has been on the down hill; no one wanted to buy or sell, not even lease. Although she thought she could afford my education at the first time, she can't do anything now.
I've thought that I should pulse the study until I could save some money to pay the tuition fee, but it is very unclear plan. Even though studying at CIA would not be all the answer of everything, I strongly believe that I really need to study for my future. Better education equals to better future, isn't it?
Here is the information that I found. This financial company is the only one actually offers the student loan to the international students. https://opennet.salliemae.com/private/#header
it says about the international students-

-What documentation is required for foreign students?Foreign students must submit a copy of one of the following:
Student Visa. If the student is already in the U.S., and the expiration date on the student visa has occurred, we require an I-94 with an expiration date in the future.
Copy of a valid passport with photo and Current CIS Form I-94 (Arrival/Departure Record) designated with any of the following classifications:
F-1 and D/S; J-1 and D/S; M-1 and D/S; or H1B,
Public Interest Parolee (PIP)
Asylum status granted indefinitely
Refugee status granted indefinitely
Current CIS Form I-688 B or I-766 (Employment Authorization) which entitles the student to work and attend school in the U.S.Foreign students must also apply with a creditworthy cosigner who is a U.S. citizen or permanent resident.

Finding a cosigner will be tough, but I will keep trying. Only thing that I can offer to the cosigner is to pay $500 per year till pay off all the loan. Once the B block session is finished, I ca work on the campus, so that I could pay the person. The amount of yearly payment is also negotiable. So far, I believe I should pay off the loan in ten years after graduating. Therefore three more years in the school and ten years period together, I have to pay $500 for 13 years from next year. In the other words, the cosigner can earn from me $6500 in 13 years only because of signing the loan application.
I believe myself that I really need to study here, so please if there is anyone out there has a good credit, can trust my passion of study, and wants to earn some money. I am always willing to open for the discussion. Another offer from me is actually to borrow money which has 3% of interests until fully amount has been paid off. I really need $100,000 for education.
Please, help me.
here is more information of the student loan from same financial company
https://opennet.salliemae.com/Security/?EntryPointName=DisplayCMSContent&SessionID=&TimeStamp=23:39:20&Channel=FAQ&FAQType=PCO&UserType=BORROWER
https://opennet.salliemae.com/Security/?EntryPointName=DisplayCMSContent&SessionID=&TimeStamp=21:48:1&Channel=FAQ&FAQType=EligBorrow&UserType=BORROWER
https://opennet.salliemae.com/Security/?EntryPointName=DisplayCMSContent&SessionID=&TimeStamp=23:55:51&Channel=FAQ&FAQType=RatesAndFees&UserType=BORROWER
https://opennet.salliemae.com/Security/?EntryPointName=DisplayCMSContent&SessionID=&TimeStamp=23:56:12&Channel=FAQ&FAQType=PrivateEdLoans&UserType=BORROWER
https://opennet.salliemae.com/Security/?EntryPointName=DisplayCMSContent&SessionID=&TimeStamp=23:56:33&Channel=FAQ&FAQType=AboutSM&UserType=BORROWER

We are the Veritas people

Enjoy....

New York

I've lived in New York for almost two years. I now live upper state of New York, so I sometimes miss the time in New York city. I wanted to take more pitures before making this movie clip, yet I normaly don't have much free time nowadays since I study on weekdays and work on weekends. Anyway, enjoy this movie clip even though the film is quite short.

What I have been doing.....

Past 20 days from last post, I've been really busy, busy for sure since I am actually at the college to study seriously. I started with A block which is for fundamental study of mathematics and writing. I was satisfied to study these and got good grad from both subjects. Now, B block has begun, and I was ready for it since B block is the actual beginning of the culinary study. I just had the first day of B block. After all the schedule of today's classes,I am thinking of past three weeks of my life. I mean my journal of last three weeks. It was hectic schedule. I had to wake up at 7 a.m in order to do some exercises and be ready for the morning class, which was writing. From 8 in the morning to 11:30 was the writing fundamental class, and from 12:45 to 3 p.m was the math fundamental class. Because I always had so much homework and assignments to do, I usually couldn't find my personal time, such as writing on my blog or photographing. I thought that I really had to build strong fundamental knowledge and the subjects were right there to help me, so I tried to focus on what I had to do. As a result, I got A from the math class but B from writing. Grad B from writing was totally disappointment. I do love writing; just like I love to write something on my blog, yet I did better job at math although math wasn't my favorite class. Since the math class was related with culinary world, I could do better because I've done similar things many times in the field. However, writing was pretty much new thing that has been developed inside of me. I did like to write when I was at high school. I even wrote some poems and short stories in Korean. I now stopped speaking Korean so that I wouldn't have any trouble with communicating with other chefs. It just my thing. I believe that if I want to learn new language, I should think, speak and everything in that new language. Anyhow, I'd better working on better writing skill; otherwise, i might not be able to survive in this academic society.

Okay, that was all about my three weeks on the campus. Every weekend, I work at Veritas. I couldn't just back and forth from the school to the restaurant every Saturday and Sunday, so I decided to ask some friends to stay over the Saturday night. I guessed that I could spend some time with friends and save some time and money as well. What I called win-win plan. The reason why is that I could keep up the good relationship with all the friends and, at the same time, I won't be late at the work. As matter of the fact, from the city to the school by train is even more expensive than Metro ride and I would be too tired from train ride back and forth as I believe.

The plan has been doing well. I have stayed a few different my friends' places and had good time with them. The work is usually finish by 11 and can get my friend's place at midnight, but they really welcomed me. The people in that pictures are the people who I really want to thank for everything. They were and are great people. I often have good fortune to have good people around so, luckily, I've never been the dark side of the world.

From the picture, anyone can recognize that what I have been doing so enjoy the picture and have a wonderful day

Dear Investors

From this blog, everyone will assume who I am, so self-introduce can be omitted even though this post is for all the investors.

The Freshman semester at Culinary Institute of America (CIA) has began. Struggling with paying tuition fee was already settled in my brain since I choose to study at CIA. Enormous amount of tuition fee gave me so much thoughts and hard times. A couple days before entering CIA, I even thought about giving up the study just because I had no idea where I can raise education budget. My savings? It's gone long times ago due to studying English without earning money.

Today, I sent a letter to my mother. I actually asked a favor to her. More likely, I asked her to help me to find investors since my mother is also not able to afford all the fees. My suggestion is this: I borrow some amount of money from anybody who is willing to help me out. While I am at the school, 3% of interests will be provided them. After graduation, one tenth of the fund will be pay back with same amount of interest. Total tuition and residence hall fee is $ 100,000 until receiving Bachelor's degree. That amount of money is only big money that I need. I have a part time job on the weekend. From the job, I could earn up t0 $ 8000 annually while I am at the school. From $100,000, 3% of interest is $3,000 per year. I still have spending money after I pay the interest. As matter of fact, since two meals for a day is already include the fee, so I do not need so much money beside buying something for studying. Five days of studying and two days of working will help me to save a lot of money and pay interest.

In order to make the plan clear, for instant, if anyone have ability to lend me full amount of money that I need, $100,000, Only $3,000 will be sent to you for three years which is the academic years. Once I graduated the school, I might get a position in either Europe or America. In case of working in Europe, returning all the fund could be earlier. Same amount of interest will be sent to you with one tenth of full amount. The whole process of completing payment will take ten years. In total 13 years, you can get back all the money that you lend me and also earn $39,000 from interest.

It would be great if I can borrow $100,000 from one investor, yet any amount of investment fund will be accepted. If there is anyone out there can help me with your money, I would appreciate that. 3% of interest, $3000 a year, is for everyone. It wouldn't matter how much you lend me. By using the donation tag which is located left side of my blog, you can help me out to study at the world prime culinary school in order to the best chef. When you send me your help, please your personal information and bank account information to my email so that I can pay the interest every year.

I'd truly appreciate all your help. Your fund will not only help me to pay the tuition fee, but it also will encourage me to push hard on the study. I need your help now. Please help me to reach my goal.

Dinner for New student

It was better than yesterday. It was look pretty nice and, most importantly, tasty.

View of CIA

First Meal at CIA

Lunch

Dinner

All the classic dishes, it was not bad, though. I would say"The text book dishes."

First day at Culinary Istitute of America

Yesterday, I just moved into the Residence hall at Culinary Institute of America. Yesterday was kind of busy day. In the morning, I was waiting for both UPS and a moving van. I ordered my Brand new Canon Camera. I've wanted to have my own camera for long time, more than 10 years. I loved taking photos when I was a middle school student. I even attended photographing class for my afternoon activity It was fun. I didn't have my camera but my father did. He had a really awesome cool spy camera. I actually saw that camera at the movie '007.' The camera is now as old as I am, though, this camera is very valuable and collectible nowadays. I won't sell this one even though I knew I can get big cash out from this. I haven't seen this camera since I left Korea, but I guess my mom still has it.
Anyway. since I got really cool camera, I had to take some shots on the van for practicing. This is the first time I actually use a Sing-lens Digital Camera. I was thrill to open the package.
By the way, this is a quite story of how I got my package. Well, I saw the package tracking schedule on line. It said that the package had been out for delivery at 8.40 a.m. The Van driver came at 10. He and I moved all my stuff to his van around 10.30. I didn't get my package, though. There was no time for waiting that package, I called UPS. The agent told me I have to wait between 9 a.m to 7 p.m.
How stupid system it is. Don't they work for customer? Why does a customer give up a daily life to wait a god damn package? That is bullshit!! She also said only thing I can do is to wait until package is arrived, so I gave up to wait because I already told Genet my package will be arrived. She knew it and I can pick up from there anytime I want. I give up and told driver to go. Soon as we drive through a half of block, I saw UPS truck at the another block. I asked driver to go there. I saw a UPS guy and asked if he has my package. Luckily, he has it. It was so lucky to receive my package at the very last minute.
I probably took a lot of photos but only these on the video are good pictures, as I believe. So, Enjoy the pictures!
Today is first day of Orientation day. I just got books and ID card and everything I need for studying here. I woke at 6 a.m as very unusual for me. I have little bit of free time before the lunch since I don't have to take the placement test and I can use wireless Internet.
Now, I am hungry and sleepy. I still have about 40 minute before the lunch. I have to murder the time; otherwise, I am probably going to either fall in sleep or hunger to death.

Thinking about My Life

Nowadays, I've been thinking of how to raise some education and travel budget. My plan was this; while I am studying at Culinary Institute of America, I am going to travel in Europe as well. Traveling is really important for becoming a experienced chef. It is simple resolute; more you see, more you know. Okay, I have pretty good plan to be the best, yet the thing anyone can't live without, money, makes everything muddy since I couldn't hold much of it. I even thought to change my career because I now earn very little money and have been spinning around at the same spot.
I felt that I don't belong to kitchen. I found that I am very individual but not easy with group. Whenever someone judges me, I just can't take it. What I usually like to say is that I am who I am so you'd better get used to with myself. Working at kitchen is teamwork. We have work together to serve better food to customers. There is no I and you, only we. I think that kind of thought makes me nut to work at kitchen.
In the Kitchen, there is always a head chef there and he orders what he want to. All the standard and recipes are from him. He is the rule of the kitchen. Only thing other cooks have to do is to do what exactly he told, like a robot. When he called order, we have to respond like between a drill sergeant and a private solder. Some people like to said that when head chef barks to you, you have to bark back.
Ten years of same routine, I probably felt sick and tired to work at kitchen. Enormous amount of tuition fee gave me a thought of what if I changed my major to be a interior designer just like my sister, so I called her to get advice.
My sister and I am more like a cat and a dog. When we were very little boy and girl,we were really good friends each other. As matter of fact, we were the best friend since we are the only sibling. Once we started growing up to be a man and a woman, we've began to have different thoughts and life style. We had so many arguments. She is the first child so she wanted to become a in charge. Because I am a son, I couldn't accept that. She always said you do that and you do this, but I always you do that and I do this. Even though I hate say this, I have my father's personality. I've been trying to change. I really didn't want to be like a my father. My mother and sister is very similar each other. While I was in Sydney, their relationship between mother and doughter has became elder and younger sisters. Another word, they are very close each other.
I am totally different from any entire family members. I am probably an alien. They are very Korean and like to keep that way. Me? I always think why I should do same way. Since then I even have cultural trouble with my family. How funny is that?
Back to my sister, I told her because of money problem and got bored with working at kitchen, I am concerning about change the career, to become a interior designer. My sister is an Interior designer. She said this job is also not so easy. Of cause, how many jobs are not so tough to reach the top point? The reason I asked my sister was I want to compare two career. If I start to study te design, I want to relate with restaurant business. That is what I thought and why I called her. She actually disappointed me today. Now that I've been tough time with everything, I've thought to give up what's I have been doing. For now, anything new beginning will take more cost and time. She also said that I strongly wanted to study at CIA and I now don't want to, so that was really disappointment. I should find a solution, not a getaway. She is right. I think I've been really weak. Past many years, my mother fund me to study so if I gave up now, she will feel horrible about supporting me.
My sister always looks reality. She knows me very well so she could gave me harsh words, yet that sometimes wake me up. I feel little better now. I have to be more strong. If I want to move forward, I have to push myself harder. Although she and I always argue each other, she is sometimes right and that make me stand up strongly.

at 2:36 A.M

I am supposed to sleep by now, at this hour. Even though I am really tired from hard working, I can't sleep. Paying the tuition fee and living the life is too tough now days. Of cause I am not able to pay enormous amount of money by myself. I am still a cheap labor with little skill of cooking. Culinary Institute of America is one of the best, maybe the best culinary school, school in the world. The facility is absolutely perfect for exploring culinary skills and knowledge, yet no money means that there is no possibility to be there. For the US citizens, they could get government fund or student loans. There are many advantages. For a foreigner student like me, there is very limited option I can choose. Perhaps, there is no option for me. I desperately need much money as I need for studying.
Some chefs often say that a paper of culinary school degree would not make a chef, only working and learning at kitchen would make a great chef. I would not even doubt about the opinion because most chefs have not been any culinary school to become a chef. Working at fine restaurants will make better chef than someone who just graduated a finest culinary school.
So why I have to attend the most expensive and finest school is that the degree could give me an opportunity to work in Europe. That is one of my dream since I started my career as a chef. I couldn't go to Europe at the beginning, so although I am a cook at French kitchen, I don't have much knowledge and skills than anybody in the kitchen. If I were a Korean cuisine chef or any Asian chef just like my father, I could be better than anybody at Korean kitchen. From my perspective, Korean food is very simple and easy. It doesn't need a lot of technique and many flavor. Simply boiling, pan frying, mixing, and curing could be all about Korean food.
I am probably a worst cook in the kitchen where I am working at. In ten years, I still couldn't discover the true talent of cooking. I am always interested in restaurant interior. So, should I change my life career to be a restaurant designer? or culinary writer and photographer? Still confusing. Turning point is what I need.
I am having dilemma of my life, no money and no talent. I don't know where I am interested into. I love many things, yet I am not sure that I have passion of these. I feel like I am walking on dessert without direction. I've been walking one way from the start so I am still walking on same routine. I sometimes feel like I am turning around at same spot, not forward to get out of this dessert.
Life is miserable if you don't have either money, or power, or passion, or potential, or whatever. Nowadays, I always have not enough money; my passion of becoming a chef runs out; I am lost the way on my life; finally, I don't know what I want to become. I don't have any reasons to continue my life; nevertheless, I have to live my life before I actually leave this word. I'm having tough life inside and outside. There are probably many people have same situation for sure. I am not the only one who has issues. Well, the time will be the answer.
I really got to sleep; otherwise I will wake up late like last time, I have to be at the kitchen at 11 but I woke up at 11 because of too much thinking before the day.

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.