Out Of The Frying Pan & Into The Fryer – Back To The Kitchen
Life has a funny way of always working out, putting us in the right spot, at exactly the right time, for all the right reasons. Fight it all you want, but you’ll never counter the current once The Universe has you where it wants you, and The Universe wants me in kitchen. Period.
Which means a return to unpolished nails, hands covered in tiny nicks and fat burns (that sting when you juice 30 or so lemons), a line of black under the right thumb nail from pulling thyme, aching legs, sore feet, a busy brain and a big smile.
Tuesday through Friday this is where you’ll find me, on the line in the big shiny kitchen at Culinary Conspiracy (855 Industrial Ave, Unit 412, Ottawa, ON) as their new Retail Kitchen Manager/Marketing Consultant.
As kitchens go, it’s bright and practical, well-thought-out and organized. I’m no stranger to this kitchen, as their Chef de Cuisine (Benoit Gelinotte), is the chef in my life (sometimes I pop in just to make him cook for me). We’ve worked together as a couple before, but this time things are different. In this role there’s a measure of creativity, responsibility and organization of my own; outlining the week’s specials, stocking shelves and promoting a business I believe in for a solid entrepreneur, who’s a pleasure to work with (Patrick McQuaid, below, left). Instead of working under the chef in my life, I now work beside him in a collaboration of ideas with a team of professionals, so he can focus big picture on the primary focus of the business, catering.
Perhaps the most important element about this new role, for me, is that this time rather than sending hundreds of pounds of food out the back door to people I’ll never see, I’m returning to my kitchen roots; facing forward and sending plates short order, to waiting customers at a busy little lunch counter. Chatting with clients about our selection of Grab & Go Gourmet meals and generally doing what I do best — feeding people and having fun.
Of course, there are only so many hours in a day so that means posting on Food Gypsy will take a backseat to the rest of my life for a while. I’ll post as time allows, with the very real possibility that the recipe your reading may well have been one of my daily specials earlier that week. On the upside — if you’ve always thought, “man, I wish I could taste that!” Now you can.
You want pickles with that?