As I set out, for Florida, I was uneasy, but confident. I had labored the last several years in a corporate environment, and in the fall of 2008, I had to pass on a job as a Sous Chef in Beaver Creek, Colorado. The job market in South Florida was tight in early 2009, and it still is now in late 2009. But, armed with a little wit, a decent resume', and enough money to last a month. In addition, I had been in touch with the kitchen manager at one of the local Outback Steakhouses. Since I had spent a significant portion of the prior two years working for Outback, and I was moving into their corporate back yard, I felt good about my prospects. Well, despite solid references and a decent resume, it didn't happen. So, needing some kind of work, any kind of work, I took a job as a server for a local seafood place. And, armed with my knowledge of food, I did alright there. Sadly, though, I had been hired right before the end of the busy season. Once the snowbirds left, I wasn't making much at all. So, I began my search anew. Eventually, I found a job working in a small but funky kitchen. The food was good to begin with, but I was allowed to add my own little touched here and there. For four months, I used my workplace as a test kitchen. And, slowly, I began to build a small following.
Sadly, as of a few days ago, I am no longer employed there. Business had fallen off to the point that I, as the newest guy, was the first to get cut. But, even though I am essentially where I was before, I'm not worried. I still have my talent and skill, and some new ideas for dishes. In addition, I am starting a business of my very own. I am available for private cooking lessons and demonstrations, as well as small-scale catering jobs.
And, in addition to all of that, I am full speed ahead on opening my own place. With any sort of luck, fall of 2011 will bring the start of "Tranquilo", a new latin-fusion restaurant in sunny Sarasota Fl.
Well, kiddies, that's all I have for now. May good times and good meals come your way.
When I started this journal, I set out to chronicle my culinary adventures, particularly here in sunny South Florida. Well, it hasn't worked out as such, at least not yet. But, due to an interesting change in my circumstances, I feel it's time to make good on this little experiment. So, for your reading pleasure, the last 9 months in my culinary life....