All Rise!

In late 2009, I became Spago's pastry stagiaire for one night and Sherry Yard was not even there to observe me work. She came in at the end of my shift though, and asked me technical questions about what happens to sugar when it starts caramelizing - I wasn't able to answer properly. She sat me down, offered me a glass of water, and told me that I'm a wannabe. I didn't get the job.

A couple of months later, in 2010, I became one of Providence's pastry cook. (Providence, by the way, has one more Michelin star than Spago and I really wanted to rub it in Sherry Yard's face.) Long story short, I burnt out 6-8 months later, and left the restaurant industry overall. Learned a hell of a lot though. I never really understood the point of making and serving food under fear and guilt anyway.

These days, I'm primarily an artist - a painter. But my love for cuisine is still strong and I find myself nostalgic of my good days in the kitchen. I need to stay in practice, and I think blogging about what I cook will be a good motivation because eating out is getting really expensive. I quit eating land animals though.

So here I am. And Sherry Yard is still wrong about me.