March 29, 2011
I have been quite remiss in keeping up with my blog but I have been wrapped up in so much excitement and a whole new experience in life that i cannot possible share it all at once. Suffice it to say the more things change the more they stay the same. So, on to the big news…
I am no longer cooking.
Not professionally anyhow. I have stepped away from my apron and my whites sometime after the holidays last year to begin my new position as…a server. Actually my “Front Of the House” journey began years ago with my first summer job- a campground with rental units and a big family-style breakfast and dinner menu located at the main house. As one of many young kids taking on responsibilities of a big time 3 month commitment we were trained not in the French internship style of dishwasher/slave working you way up the ladder but in a cross-pollination method that has served me well all these years later; one day scrubbing pots and pans, the next afternoon cleaning cabins, the next prepping food for the Wednesday excursion to one of the nearby islands for the weekly New England Lobster Bake, followed by cooking breakfast and in turn waiting tables before returning once more to the kitchen. For me to walk away from the plancha and onto the floor is a natural transition. Now then, where have I landed you might ask?
Last summer I had the good fortune to stumble upon a crazy little diner in Queens. I can rembemer exactly what my friends and i ordered, to start, chicken-friend chicken skins with a lemony mayo accompanied by a teensy pickled carrot that i later learned came from the rooftop far a few blocks away. She had a crabmeat and creamed corn hash with a poached egg and hollandaise suace while i enjoyed a monster of a breakfast sandwaich; two ends of a homemade english muffin craddled and in-house sausage patty, sliced tomato from the aforementioned garden, scrambeled eggs, smoked cheddar, slathered with mayo and cut with fresh pickled jalepenos. As we sat at the communal table i took three bites into the meal i asked the waitress if they were hiring
“What are you looking to do?”, she asked smiling as if she already knew i’d found my way home
“Anything!” I replied.
I came back 2 days later with another friend (this time we shared a Shepard’s pie-like dish of braised pork tongue and creamed corn gratineed that we nearly lost our minds over) holed-up in one of the original booth’s with a laptop tweaking my resume and emailing to the proprietors. Skipping ahead a few days (& past the killer coconut cream pie) i returned to be interviewed.
The rest as they say is history and I have been so proud to be associated with such a unique and vibrant restaurant. I haven’t felt appreciated at a job in all my life and I would like to take this moment to personally thank Sarah Obraitis and Hugue DuFour for creating such a earnest and rewarding workplace. These two care so deeply about the food and the customers and the staff and it shows in every plate and every staff meal and each and every rave from the tables about what they have created. They have also pushed me to become a better server and learning about wines and I’m taking on more responsibilty with each passing day, all the while asking me “When is you text tour?”.