A year of cooking dangerously

I have got a year under my belt at the golf club where I am the executive chef.This year will be interesting,do more with less,I wonder how much I can push myself,how many hors can I work before I'm burnt.Only time will tell ,shit I love my job I get to do what I love to do for money. I love the kitchen,I love being told thats too hard ,it takes to long so I get to say FUCK YOU we did it don't you feel fucking dumb.I have learned over the past few years people don't want to pay for "excellence" they only will pay for"good enough"but then bitch when it was not the right "good enough" the 'good enough should have been better.Anyway brothers and sisters I have ranted and need to rest my brain.What ever you do do it the best you are capable of leaving nothing undone.

2011 Probie

We are looking at a new memeber over the next few weeks or months.I think he will catch on he seems to be into the club and what we do together.My new job is now a year old been away from the club too much I need to get out and about after work this summer.