Since my last post was a long time ago, I know that there is a lot I have not written about… I have been working at a Michelin-starred restaurant since early January. I am proud of where my journey has taken me in such a short time! I feel I haven’t entirely earned working in a Michelin-starred restaurant by any merit, since I am currently doing a job (for essentially the first time) which I would not ever have expected myself to be doing; I have been a food runner at Aziza! It is a wholly different experience to not be cooking or baking but still working in a restaurant. It has been a relief not to have to worry as much about the plating or getting in trouble for not being an experienced enough cook. All that I have had to do is be nice, eloquent and have the menu and all its ingredients memorized.
The only bad thing about working in a restaurant as a food runner is that I still want to go to culinary school. I am learning a lot about ingredients and sourcing and guest relations, but it is not hands on cooking. However, I still have too much debt even to consider attending culinary school. With some credit card bills from when I was in a transitional period called college, to the student loan I took out for two semesters of graduate school, I am afraid to take on more debt right now to get schooling for a career that just is not very lucrative. Consequently, I simply have to continue working as hard as I can and I am going to continue to work two jobs if that is what it takes. Of course, I do not want to entirely give up working in the back of house anyway. so, even if I’m at One Market Restaurant only a few days a month, continuing with two jobs makes more sense, unless I could work for a restaurant like Lazy Bear where the cooks are the servers.
Regardless of culinary school pipe dreams, I have been to some lovely restaurants lately, including Spruce, Trestle and Nopa; all three of which I was very impressed with. I think Trestle, being that it is so inexpensive and has just as good food as the other two, and therefore is a great value, takes the proverbial cake. All three were wonderful experiences, however, and entirely different anyway. I don’t have time before work to go into detail about them, but comment below if you’d like to see a follow-up blog about these restaurants.