i'll be making soup again. we have a sandwich on the menu that i made up called the salty goat. it has goat cheese, happy boy farms letttuce and my recipe for olive tapanade, with a whisper of orange zest and thyme. i'm a chef again. savory and sweet.
everyone has their own strengths in the kitchen, and every person i work with and job i have leaves me with a little something i learned. a little system or trick, a different way of doing something. even the people and jobs that i didn't like.
when i went to portland i knew i needed to get away and look at my life from a different angle. luckily i fell deeply back in love with food. when i arrived in portland and my sweet chefriend tressa introduced me to everyone as the first chef that she worked under i was in a fog of self doubt.
a few days later in her kitchen at home i teased and reprimanded her about chopping wet parsley. i saw her struggle to slice olives off of their pits. she didn't know that you can pit olives by crushing them under a juice glass. a good chef is a teacher.