Some of you know, but most of you might not, that I’m back home in Georgia for a while. I’m working again at the Georgian Room (bless them for their patience), this time with a weeeee bit more stress and responsibility than last year. This time one year ago: ”Katharine, this is how you hold a knife properly. And this is how you dice a potato.” (no joke). Today: ”Giery, score eight pieces of foie, check the temp on that marlin second course, grab that plate from the flash, bulk up on the chanterelles, and go a little easier on the kanzuri next time (NOW.)” I’m on a constant roller coaster, as still lacking a lot of basic skills and am learning how to do most of this under an immediate time limit.
But never mind the stress. There are very very lovely parts of the day as well, such as getting to taste the. best. food. in. the. world. Everyday. Someone has a few spare minutes and a few spare ingredients? Imaginations go to work and new plates are dreamed up. Last week: minted pasta noodles with cantaloupe cream and deep-fried Ibérico ham. Today’s treat: teeny tiny Nutty-buddies with cherry purée and foie gras ice cream.
I love my job, I love my job.