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
Grilled Shrimp with Watermelon and Feta Salad
Mahi-Mahi ready to be broken down.
For all tuna lovers out there 😛
Seared Tuna with Grapefruit and Beet Salad
When you don’t have a smoker and smoked rockfish is on the menu…you improvise!
Part-time gardener at work lol
Flourless chocolate cake with macerated berries
Working on rockfish
Grilled Rockfish with Roasted Beets and Pea Puree
This rockfish felt heavier than me lol
Summer Steak Entree
Braised Beef with Local Heirloom Tomato Salad, Grilled Corn and Zucchini — had to use produce from a local farm in Baltimore!
Fried Oyster with Heirloom Tomato Salad and Bleu Cheese
I love doing events because I get to do cheeseboards like this one!
I think this has become my “signature” style! lol
I would be happy to have a business where I could just make cheeseboards like this. haha
Love being invited to events! Especially when it’s all about cooking.
Cooking together forever 😛