I Love Food

All I think about is food, I read all about food, and I cook in a restaurant six days a week. I'm almost finished with Micheal Ruhlman's "The Soul of A Chef" and it is spectacular. I'll read it after work and get all amped up again, and I read it before work to relax and get in the mind-set before going in. It is wonderful. In the third part of the book he is at the French Laundry in California, and rebound place even back in the 90's, still talked about today while I was in class by my instructors. One of the chefs that worked there at the time is Grant Achatz, who now owns the one of the best restaurants in the country, along with the Laundry, called Alinea in Chicago. It has been a dream of mine to work in both kitchens. Grant learned everything from Thomas Keller (the chef at French Laundry) and runs a kitchen just as successful. Taking Keller's format of a tasting menu, or a menu with 9 courses, and twisting it with a growing subject of micro-gastronomy. Insanity. I fear I will never be good enough, but I also feel like that fear will enable to achieve the impossible. In Keller's own words, "Stress is good".
I haven't written down anything about food in a few weeks, and reading this has inspired me beyond the point of coming up with anything yet, my mind is just going too fast. It's all so exciting. Yesterday was my day off, and today I work in about an hour, and my heart rages with excitement rather anxiety for the first time since starting there. It's a good day.