now thats what I call an amazing day

ok so lets start with this....

Its white asparagus season in alsace...and it officially goes on for 6 weeks and it started on thursday...so now we have a full asparagus menu in adition to the regular menu....they are all great dishes, taste really good, its so interesting how the season for a certain vegetable get celebrated by being the star of an entire menu....its beautifull..thats all I can say ..ok before I get carried away with my new infatuation with asparagus...

the day started out great, I was ahead on my prep and that was good because we had a killer lunch, very fast, food was flying out and thigns were going well...we had a banquet durign lunch and everythign wen toff without a hitch...it was like a well oiled machine, if everythign was comign off of my station the other guy jumped in to help clear the board and vice versa...keep in mind most of the menu comes from my side...all appetizers, dessert, as well as half teh main courses...so its a tough act to juggle, but we were havign clear calls and everythign went well..then after lunch I did some prep, and relaxed it was about 4 and had two hours to spare...the weather was beautifull and in front of the restaurant the chef and sous chef tried bringing down a metal stork that was hangin in front of the restaurant as an ornament..for two hours they tried to break the metal but couldnt and the whole time we were laughing and joking in french italian and english so many tourists, I started charging to watch the show..no one paid fo course but we had some really amazing laughs.

Anyways dinner started, and about 45 minutes after we opened we had a full heavy rush in the restaurant...everythign went flying out, communication was amazing, after all teh food went out adn everyone was eating, we got about 10 minutes to clean and reorganize before the second wave hit, another full chit board, and again everythign went so smoothly...it was really nice to see...and there was a full rush of adrenalin, keeping us going..im now exausted, showered and happy to be ready for bed, but I wanted to share this relaly good experienc and I hope it continues...Also my sous chef who I was at his house for lunch the other day, says to me hes offering me an open invitation to come to his house whenever id like or feel I need to be around family. I thought that was really nice..and I think hes really enjoying having me in the kitchen.

yehuda