"I would be lost without SC"

For those of you new to the blog, here are some important facts:
DCM = Dream Come True, the faux name for the company I work for
EC = Executive Chef
C = Also an exec chef, but the one I work with more
SC = Sous Chef

Notice the title. I take that from my last journal entry on here.

Well, I said it...not realizing it would be a "jinx" on myself.

SC has moved on...not with ill will or for unpleasant reasons. It was honestly the most economical move for her. I cried... C cried... The amigos dumped water all over her in an effort to let her know how very missed she would be.

Things at DCT have been a little funky ever since her departure. If nobody else ( besides C) knows it, I definitely know that her shoes cannot be adequately filled. She set the mood...the tone...the standard. She was the perfect role model, the ideal supervisor.

Though I had only been working with her for two months, they were two of the most instructive months of my life. I did not want to give her up. We connected inside and outside of work. "You, too?!" like high school girls, we would frequently ask each other, amazed that anybody shared such similar views about...nearly everything.

SC, I reiterate, we miss you. C is lost without you... Thank you for not forsaking friendship as you take this huge new step in life.

In other news: Time has flown by like lightening. If I were to just do my first internship at DCT, I would be finished in the next two weeks and that would break my heart. I intend to stay on (as an intern) with them through the fall - and indefinitely after (as a non-interning employee).

I got to work at the Birmingham Museum of Art last month, catering a wedding quite extraordinary. I begged to work that evening...and it was worth the begging. It was the last event for DCT to cater there for an indefinite amount of time. Contracts can be a brutal thing...

Yesterday I was given a recipe and told to make it my own. That basically meant making and tweaking it until I liked it more than the original recipe. I did this (with some assistance from EC)...for the company owner's birthday party that was held tonight.

That dish was my "baby." Briami, a Greek ratatouille. Yum. Hovering over the stove and by the ovens (though it was sweltering), standing over the cutting board and deli slicer...giving that recipe every ounce of energy I had within me, I prepared it for tonight's grand debut. I do not think that it was all as good as it could have been. This is a danger when producing for the masses: quality control. Additionally, what was intended to serve 60...sits in the cooler at work, capable of serving about 160 more. Haha - that was actually not my fault.

"Make a goat/cream cheese log roll using a terrine." "Why, EC?" "I don't know how to make a log without it." A special shout out to my garde manger chef from school: Thank you for teaching me how to do this with parchment paper and a ruler! I impressed EC. Hehe

With SC gone, more duties are now my own - loading parties being the least of them, yet possibly the most stressful. I am continuing to love my work...trying to balance work with rest. Believe it or not, I slack on the rest side and overdo it on the work side, many times. I know there is a balance... Now I must find it.