Hello, dolls! Hello, March!! <3 Today marks my first year at my current job. When I look back to the past year, the first thing that comes to mind is how I have learned to be patient…like really really patient. I decided to make a change because I want a better schedule. I am tired of leaving baby A before he is even awake and coming home to him with only an hour to bond. I wasn’t sure if I could get a job that has a different schedule but the same position (and let’s be honest, no pay cut!). With lots of prayer and faith that things will get better, a job that was unexpected came up…so here I am, enjoying every night and weekends with my baby A.
I mentioned that I learned to be patient, and I think it’s because of all the times that I wanted to give up, I would just think of the things that I had to sacrifice to get where I am. I am NOT a morning person, so when I was told that I have to be in the kitchen by 5AM, I thought I wouldn’t last. I had to wake up at 3AM to pump milk for baby A and leave before 4:4AM0 to get to work a little before 5AM — I really thought I wouldn’t make it after 3 months LOL! But here I am, on my first year surviving each day with a smile. I think the biggest test of my patience is the fact that I am used to running a kitchen a certain way and I feel like I have to approach things in a different way…somehow pushing me to forget the majority of the things that I learned from my previous jobs.But hey! I have never been happier and more satisfied…especially with how things are going with our family <3
To commemorate my workversary I would like to share a glimpse of what I do at work.
Here are the specials that I made during my first year as an Executive Chef <3
You will see that I used beets and heirloom tomatoes like crazy. Since they were in season, I used them graciously for over 3 months.
Seared Rockfish with Red Beet Gnocchi and Buerre Blanc Continue reading “WORKversary!”