Work.

As much as I would like to say work was intense because of Restaurant Week...it wasn't. The Heritage maxs out at 25 people weekdays and 70-80 Fridays. I can't really say from a BOH of house view if any or type of chaos were present. But I am sure some type of atmospheric phenomenon was present back there...

Yesterday (Friday) my usual supervisor was absent. Mr. Dan Gendler subbed for her. Have you know that he is president/owner of one of the most celebrated places in town...

San Chaz.

Although there is no need to be excited (or have any other emotions)...this is my dream. Working and talking with some of the best chefs, managers...

Also, Mr. Gendler is one of the nicest people you can ever meet.

I have already learned so much. Not just about baking or cooking, but about managing, cost control. I think my head is going to explode. I feel like it's all just beginning. I have three-four more courses and it's all over in a way.