Well, we're into the second day of seafood production.
It's really, really good. And I'm having a fucking blast. Actually, today is just a Goddamn great day period. It would be good without the Sole a'la Meunier or the Pan-Fried Catfish with Corn Fritters, or even the Orange Hoisin-Glazed Cod with Sauteed Spinach and Orange Rice Pilaf.
Chef Laconte is an absolute badass, letting us use our own experience and creativity when seasoning our items and using up extra products. The hoisin cod was not on the menu--we got twice the cod and no steakfish from the storeroom today so a few cooks came up with something to do with it, and it turned out fabulous. He's also hilarious.
On fried shoestring potatoes:
Chef: These shoestring potatoes better be seasoned today.
*munch*
Chef: Where's Dickhead? THESE POTATOES ARE BLAND!
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On grilled vegetable marinade:
Chef: STEFANIE! THAT'S MALT VINEGAR!
Stefanie: Well, yeah...
Chef: Excellent choice.
I feel like buying a bottle of Freixenet and celebrating existence.
~as long as you love me so,
let it snow, let it snow, let it snow!
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