cashy's journey of food
10-12-2015
, 04:14 PM
a little update:
fitness wise have been slacking a bit lately and only went once a week(double workout) in my lunch break for most of it. also had to take off around 3 weeks completely(was ill) and my lifts dropped off considerably.
goal is twice a week whole body 5/3/1 for around 4 hours total and 1 soccer training on monday when i have an off day.
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also videoclip from the tv thingy just went online
here a screenshot of the entrée
Quote:
even though the hours are fairly ridiculous and the job is extremely exhausting it's still really exciting and working with food all day is so much fun.
I was really lucky that I found a gourmet-restaurant where I get responsibility and get challenged from the get-go, changing menu every 3-4 weeks is also very awesome and helps to learn as much as possible in a very short time frame, which is important as i'm not exactly the youngest anymore and want to have my own place in maybe 15 year or so after assembling enough experience all over the world.
A few days ago a TV broadcaster came to the restaurant as germany's most famous TV cook came for a visit(my boss worked as sous-chef for him for a while), was pretty awkward tbh
I was really lucky that I found a gourmet-restaurant where I get responsibility and get challenged from the get-go, changing menu every 3-4 weeks is also very awesome and helps to learn as much as possible in a very short time frame, which is important as i'm not exactly the youngest anymore and want to have my own place in maybe 15 year or so after assembling enough experience all over the world.
A few days ago a TV broadcaster came to the restaurant as germany's most famous TV cook came for a visit(my boss worked as sous-chef for him for a while), was pretty awkward tbh
goal is twice a week whole body 5/3/1 for around 4 hours total and 1 soccer training on monday when i have an off day.
__________________________________________________ _________________________
also videoclip from the tv thingy just went online
here a screenshot of the entrée
Spoiler:
12-15-2015
, 10:25 AM
have been working 65-70h/week lately(poker excluded) as christmas time is crazy busy so no time for gym, soccer(
) or logging, not even had the time for a haircut last few weeks lol
haute cuisine probably one of the roughest working environments around in the western world but definitely seeing my future in the restaurant industry anyway.
mid-term plan(next 10 years) is to work in different places all over europe(france/italy/spain and possibly london come to mind)
have been learning quite a lot in the 4 months as i'm getting quite a lot of responsibility already(alone at the entremetier post during busy evening hours at times) and have the feeling that i will be really good once i'm done with the apprenticeship as the standard of the restaurant is extremely high. not totally happy with my performance up until this point though I have to say, expecting more from me.
will try to restart gym in january, probably 2x week. soccer probably won't work more than 1x/week though
) or logging, not even had the time for a haircut last few weeks lolhaute cuisine probably one of the roughest working environments around in the western world but definitely seeing my future in the restaurant industry anyway.
mid-term plan(next 10 years) is to work in different places all over europe(france/italy/spain and possibly london come to mind)
have been learning quite a lot in the 4 months as i'm getting quite a lot of responsibility already(alone at the entremetier post during busy evening hours at times) and have the feeling that i will be really good once i'm done with the apprenticeship as the standard of the restaurant is extremely high. not totally happy with my performance up until this point though I have to say, expecting more from me.
will try to restart gym in january, probably 2x week. soccer probably won't work more than 1x/week though
01-04-2016
, 02:12 PM
so plant shutdown right now for 12 days so finally time to get my head free after that brutal december.
funny enough i'm still thinking about food all the time and actually ended up creating a dish on my 2nd day off.
basically tamago kake gohan meeting spaghetti carbonara, probably the best tasting dish I have ever created, perfectly balanced and orgasmic.
a basic carbonara but with my teriyaki sauce added to the egg and oyster mushrooms soaked in teriyaki sauce for 1 day.
roquette (marinated with lemon oil and lemon juice) topped with deep-fried & bacon-wrapped sous vide egg yolk.
going to the gym in a few mins for the first time in like 6 weeks
trying to fit it in 2x/week from now on again
funny enough i'm still thinking about food all the time and actually ended up creating a dish on my 2nd day off.
basically tamago kake gohan meeting spaghetti carbonara, probably the best tasting dish I have ever created, perfectly balanced and orgasmic.
a basic carbonara but with my teriyaki sauce added to the egg and oyster mushrooms soaked in teriyaki sauce for 1 day.
roquette (marinated with lemon oil and lemon juice) topped with deep-fried & bacon-wrapped sous vide egg yolk.
going to the gym in a few mins for the first time in like 6 weeks
trying to fit it in 2x/week from now on again
