I find things go in spurts in my world. I haven't posted lately because I'm just to damn tired and need the extra down time to recoup or sleep. Once again a full time cook no showed on me. No show, no call. It coincides with training a new bar manager, increased baking duties due to my pastry "chef" quiting and giving a very short notice and my PM sous chef walking out in the middle of his shift a couple weeks ago. This on top of a record breaking week at one restaurant and a busy week at the other. It has been consistent 12 hour days. We are fortunate to have an apartment in the city to use during times like these. Lately we've been "home" only two days a week.
Word is a new restaurant opening in town hired my daytime cook and told him he would have to start immediately or he wouldn't get the job. (knowing he had a full time job) What pisses me off is I took him on as an apprentice and then hired him after his apprenticeship was over.
What goes around comes around. I predict that restaurant will be gone in less than a year. The only thing they have going for them is they are serving Italian food. No one in this town knows what good Italian food is. Not that they will serve any.
I also am preparing for the wine dinner. I will post the menu when I get the chance. I picked up the elk loin yesterday in West Bend and my free range chickens in Allenton. I'm excited about serving Wisconsin, small farm products.
Speaking of which, I will be attending the restaurant-farmer connection conference on Monday. Hooking up small local farmers with chefs. It should prove interesting. I would like to supplement our large organic garden with local products.
