I Want To Be A Good Cook

Today I was messing around with a breakfast menu. Small corn bread rectangles topped with apple and fennel duck confit. Topped with a fresh tomatoes and eggs up on top with a little rose-water hollandaise. Confit is quite special, duck legs braised, stewed rather, in their own fat. So tender. A little Breakfast Bread Basket with blueberry banana bread that has a lemon caramel sauce. A mango tart, and then focaccia that will also have a done up quail egg. It has been very recent that I've thought owning my own restaurant is reasonable. I've seen it as an employee and I see how expensive it is, how many things there are to do, and I'd still want to cook all the time, it is not feasible. But without owners above me I can make my crazy dishes. Where, I have no idea. When is even more distant of a thought. There are very renowned restaurants I dream to work in. The French Laundry in California, who serves blueberries with their duck daily on the Chef's Tasting Menu, and Noma in Copenhagen, by golly. They just did a few weeks with a vegetarian menu, and next week starts their 'Game Cycle' and that is just so wild. A few years ago they moved the entire restaurant to Japan for six months. Just show show they can. The main team went a month early to experiment and connect with vendors and create the final menu for a whole 30 days. Alinea in Chicago, what a dream. All of these restaurants have been named Best restaurant in both their countries and/or the world. Only then could I have the knowledge to then run my own crazy, happy, functional restaurant.