Mamnoon. Welcome.

I havn't posted in a while for several real reasons (as opposed to the paranoid nonsense that has previously kept me from documenting my life, as it rolls along). The first is a technical thing: the band-aid laptop SG gave me for cheap finally died - the fan went belly-up, followed shortly by the screen. Its fine, but watching netflix on the iphone4 is making my head hurt. Additionally, typing blogposts on the crappy typepad is irritating. Many a witty post is lost to the ether because i gave up the big-thumb battle.

That said; the other reason is that i genuinely like where i work. I'd say love, but i don't want to jinx it. As i reiterated to Chef today, it is an amazing pleasure to be working with people who are CONSTANTLY trying to improve. How can this taste better? How can the production be better, simpler, more consistant? What if we do this? How about this? This didn't work, what should we do next? This is an issue, how will we deal with it? What is this? Who is taking this on? All these questions get answered. I've never been a part of a team so willing to solve problems. My first 4 weeks, I'm now realizing I was in a state of shock. Now, everyday I thank these owners for givng me the chance to do awesome stuff every day, for the challenge of a cuisine I am unfamiliar with, for a team that is supportive, but not enabling. For a place to go every day that is welcoming, challenging and creative. And, it should be said, on the surface, I never expected this to be a good fit, and oddly, it turns out to be the best fit ever. I really, very much enjoy working for these owners, and with this chef. Long road travelled, but SO well worth it.