How did I get here PT 1

I have lived in Mystic, Connecticut or in the area for over 30 years. I never had an appreciation for the area until the last decade or so.

Part of it was my personal life. But also I was just doing a job. Cooking/managing/ going through the motion.

Like all cooks I was always looking for more money. Overtime or a second job. I was cooking at Electric Boat in New London, Connecticut when a co-worker mentioned she worked for a catering company and they were in need of cooks.

I ended up getting hired. My first season was a little rough. I took my kitchen/restaurant mentality with me. Catering is a different beast. There is no front of the house vs. back of the house. There is just " knock the fucking event out of the park" mentality. It took me a while to get this.

In a restaurant if I screw up your meal we can recook your meal or give you a gift card to come back.

Catering a wedding/anniversary/ect. Is one shot. Grandma can't fly in from Boise next week.

It's a major event. Everything needs to go right. Even if it's not the client can't know it.

For us chefs putting out the food is our chance to wow people.

Nothing is better than the instant gratification of wowing the bride, mother, host , staff or god forbid the executive chef.

My second season I got it. It was us. Not me. Not them. Us.

If it was 250 meals or 12 it was a team and it all had to be great.

I did mostly appetizer's. Which turned out cool because you could be creative on the plating. Sure it's scallops wrapped in bacon or tuna on a wonton crisp. But could you make it sexy? I remember wanting to out plate other people. It made me constantly raise my game. Please do better then me. It makes me better.

I compete all the time. With everyone. Myself. You. Her. You don't know it but we are.

I didn't just have a job. I wasn't just cooking. I was cheffing.

More to come