Brain Fart

Ya know i see there is a bit of an issue with my last post and, to tell the truth i don't have an excuse i am blaming it on brain farts, yes thats right i said brain farts..... I seem to be for lack of a better word... ah plagued with them and,  for the record since i know this i will just say... that getting ready for my outing with my friend the other nite was such a whirlwind that, i thought i hit send instead i did nothing and the post went from being pre-thanksgiving to post-thanksgiving and thats all that i will say on that.........

So i guess what i'm blogging about is about how i am sooooooooooooooo nervous about this coming job.. Ok i know that being out of work for 6 going on 7 months has changed my whole state of mind i have really learned about myself and have decided that i am not quite ready to throw in the towel in this Culinary World.. Mind you i am not a Food Network Star or some kind of Culinary Scientist or even a Best Selling Cookbook author i am just a Pastry Chef who is looking for that job... That job you have been looking for your entire career.

That job that pays you what your worth has creative playroom and authority when it matters most. Not to much to ask RIGHT?    RIGHT, it isn't to much to ask. I know its out there it is just hell navigating the job jungle.  I guess its true what they say  you have to kiss a lot of frogs until you get to that prince and by the way who is they?? corny i know but it still stands...:p..

     The job that i have an upcoming practical evaluation at has the room to do all theses things...BUT the problem i have with it and the reason for the nerves is that when i went to the initial interview with the owner he did some things that left me scratching my head a bit and having me question why i was there... First and forgive me if this sound petty ... pet peeve... But,  it was at 7pm and if you don't know anything  about the food  business here's your first lesson.. No owner wants to have job interviews during money making hour????? that is in the middle of service for Pete's sake i thought it was strange to ask me to come in at 7 but i went anyway  which lead to number 2, he follows with, they don't really need me and they are not really hiring all in the same breath i think which is  followed with asking me my pay-rate that i would charge if they did by chance use my services this is before i said anything...

  I told him i couldn't go lower that this $$$$ amount it seems so anti-climatic but it's true  ... Nutty right maybe right, maybe wrong, i guess i will have to see   I am going to have to tell them again in a more private arena that i need to make more than that unless they give me crazy hours because it all has to balance out ya know...  if you read the previous blogs you will know what i am talking about.

 So my point is that I really want the job.  I want to work as the chef at 1 of there places and  do the desserts for 2 other  places they own SURE why not this is what i want RIGHT?  Honestly KINDA, but i am not willing to sell my self short for empty promises ...lol... I don't know America,  life can sometimes throw Bows at you(that's elbows to the laymen)..:) and if you don't protect yourself  your gonna end up with a eye jammy just like that, ..  Pride all bruised,  licking the wounds, looking for revenge who needs that  all i have to say is FUCK THAT! For some reason i feel like i am  really going to have to show my ass here they want to know what i can do, I'll show you what i can do .Challenge!... All i have to do is make the best damn dessert i know how to cause that's where the ball starts rolling...

So what is the best damn dessert i know how to make