Big D owns a steakhouse. I worked for Big D eleven years ago, before he became a steakhouse guy. Last Friday afternoon found me sitting in the restaurant discussing the steakhouse with him. The reality of my culinary situation is that I need experience. A true, proper restaurant kitchen is a mystery to me – and daunting. Starting Sunday, I’ll be working in the steakhouse every Sunday 3 to 9 pm. Big D is letting me cut my teeth with him. He’s a good guy.
But, frankly, I’m not looking forward to this. My day job is exceedingly stressful and weekends are my respite. I loath giving up my peaceful Sundays for more work. And, this is a new experience for me… rather than a challenge, being the newbie has always made me uncomfortable. I don’t do well out of my element. However, I’m taking a deep breath and stepping forward. Thi is my “continued education” – the next step to becoming a fully formed chef. I’ve given myself six months – the same amount of time I was in school (sort of) – and then I can quit. Just as in school, I’m counting it off in “days” – it’s 23 days, to be exact.