1 nights dinner...

This post originally started as a short text and a few pictures of things I've made at home lately. I wanted to post some pics because a buddy of mine from school gave me some rosemary and lychee. (Thanks Reid Root! I made use of it.) But as I started typing it turned out something totally different. I began typing about my reflection of experiences at TOWN. So here it is...
At TOWN I work the pantry station, where I produce the salads and desserts. I prep all the dressings, and components of my salads, as well as some of the desserts (but not all. Chris Sy is the designated "pastry chef" there.) I normally don't put out any hot foods, but just recently got the opportunity to work the hot appetizer station when Mark Noguchi had to go home to the Big Island for a wedding. But, for the most part pantry is my station. The work is amazing! I like the food they produce their at TOWN, as well as their philosophy towards food. It's hard work, but it's rewarding because I honestly know I'm learning.
I actually wanted to work at TOWN before I got into KCC's culinary program. I applied, but I luckily was unlucky and didn't get the job - instead my parents agreed to help with schooling, so I applied and started school in the fall of 2009. And now, I'm working at my restaurant of choice. Sweet!
There was one night after a busy service that I was packing up my station. I smile came upon me. If a by stander caught me I'm sure I would've looked silly. But there I was, dirty, tired, I probably messed up here and there during service, and was still an outsider (in respects to being the newbie of the crew). But, I was happy. I was happy that I was doing what I wanted to do, and that's all that mattered.

But, this is just the beginning, and there's a long road ahead, I know. Another year at KCC, and then off to CIA. So, I KNOW, I haven't even touched the surface of what there is for me to learn and experience. Mark Noguchi told me on my very first night at TOWN, "Make sure you learn something every night." I've never forgotten that (and I actually remind myself of it daily). Because it's not like being in school where it's someone's job to teach me something. Don't get me wrong, the chef and other cooks teach me things often, but we've all got tasks of prep, service, and clean up to do every night. So, I have an obligation to myself to learn something every night. I've learned things by doing things wrong or inefficiently (otherwise known as the the ever so popular humbling moment), I've been given the opportunity of a new responsibility, I've worked another station, and (probably the most often) I've learned simply by observation. Other ways I've learned is through words of advice (even if it wasn't toward me), or maybe even listening in on a food trend the others were chatting about. If I were to give advice to another culinary student, I would say that there are so many opportunities to learn in the kitchen, so work while you're in school! It's also important to be humble, and open to receiving those lessons. (which reminds me, what the heck is pad-tha-shu? google... google... google... oh, PATE A CHOUX. A cream puff dough. Chef Ed used it to make gnocchi's for a "wine down" course. He also called it "choux cream.")

One way I like to learn is by imitation, or I guess you would call that a visual learner. I watch, then I go play at home. And I have enough abilities to comfortably cook at home or for my family. As Chef Dave said when I told him about trying to make a porchetta at home, "Good! You gotta just put yourself out there."
If there's some produce or cooking technique i see being utilize at work, I'm always eager to go home and test it out on dinner for Jodi and I. On Saturdays we'll head down to the KCC farmers market, and I'll pick up some produce from some of our vendors such as Ma'o Farms (awesome greens and roots veggies!) or Ho Farms (delicious tomatoes!). I'll also pick up some fresh fish from Donqi's (Don Quijote), or butcher some whole chickens from Costco. I'll put something together a few dinners sometime during the week. Some people think it's fancy... but it's really not. Cooking at home gives me a chance to practice things that I either do at work, or what I see the other chefs doing. It's just fun!
Just last night after making dinner using some lychee which we got from a friend on the way home from running, Jodi gratefully said, "Honey, I can't see you NOT cooking. I can't believe I get to eat like this at home. You need to share your talent." I'm not blowing smoke up my butt over some chicken I was playing with for dinner. It was okay. But, it was enjoyed. That makes me so happy. After I got hired at TOWN, Chef Dave said to me, "Sure we're all passionate about food. But, it's simpler than that. Here (at TOWN) we just really like to cook for people."
I think I'm in the right spot (at town) at the right moment (in my career).
Praise the Lord. :D