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Sugar, spice, and a pinch of GLAM

WORKversary!

2016

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

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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.IMG_2926A

Seared Rockfish with Red Beet Gnocchi and Buerre Blanc

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Summer Appetizer

Grilled Shrimp with Watermelon and Feta Salad

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Mahi-Mahi ready to be broken down.

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BEAUTIFUL TUNA!

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For all tuna lovers out there 😛

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Seared Tuna with Grapefruit and Beet Salad

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When you don’t have a smoker and smoked rockfish is on the menu…you improvise!

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Smoked rockfish

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Part-time gardener at work lol

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Flourless chocolate cake with macerated berries

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Working on rockfish

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Fall Entree:

Grilled Rockfish with Roasted Beets and Pea Puree

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This rockfish felt heavier than me lol

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Summer Steak Entree

Braised Beef with Local Heirloom Tomato Salad, Grilled Corn and Zucchini — had to use produce from a local farm in Baltimore!

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Summer Appetizer

Fried Oyster with Heirloom Tomato Salad and Bleu Cheese

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I love doing events because I get to do cheeseboards like this one!

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I think this has become my “signature” style! lol

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I would be happy to have a business where I could just make cheeseboards like this. haha

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Mason Dixon

Love being invited to events! Especially when it’s all about cooking.

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Cooking together forever 😛

 

xx

R <3

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