So yeah, I didn’t actually complete the Write 31 Days in a 31 day period… sue me. Busy, tired, busy, tired, I could repeat…. And I can’t quite remember what Twin Ponygirl said for title, but I’ll give her the credit for this. So any comment made to this post, she get’s 50 cents royalties…
Literally, everything changes, from coworkers to menus, the restaurant business is ever evolving. Months ago I wrote how Miss Holly and I hated change, and for the most part, it’s true, but honestly, I am excited for the new changes to the menu. The other day as a bunch of us were prepping on a closed day, Coffeeman asked how we were all feeling. I wasn’t sure if it was in general because we all put in a long day, or because of the new menu. For me, I am feeling quite excited about the new menu. Yeah, there is a lot of prep. It’s an ambitious menu, to me at least. But it’s a good and exciting change.
I didn’t get what Coffeeman was blathering on about a week and a half ago about being bored with the summer menu… Then I started thinking about it. Like that night I went home and was totally in agreement. I was bored with the menu. I needed a change. I needed something different to challenge my mind. My creativity. My passion.
I’m always passionate about what I’m doing, which is why it takes me a bit longer to make things because I want them to be perfect-ish. But even I was feeling like the menu was mundane at times. It needed something to spice it up. It needed to embrace fall. Lots of fall, even if there are only 54 days till Christmas… (yeah, I killed you there, didn’t I?) I need dark flavors and spices. I want rich and heavy. It’s gorgeous fall weather as I look out to a blue sky and this rust colored oak tree. I mean, it is absolutely gorgeous! So I want flavors that embrace that.
I am excited Chef decided to use my cranberry-port sauce for the lemon bars. My sauce! Okay, well I did find the recipe and tweak it. And the other day he asked where my recipe was for the lemon bars. “What recipe, you are the chef, aren’t you supposed to have it?” I asked
“You’re the pastry chef! Where’s yours?!” he countered.
Damn straight. I am the pastry chef. Where was mine? I have to tweak it a bit working with a much larger pan than a 9 by 13! But it’s good and I have plans.
Fall is bound to be exciting, and changes are forever happening. I’m learning to roll with them. Sometimes.