Playing with my food

A $500+ Starcraft 2 tournament in Chicago!

Pre-register here: http://www.teamliquid.net/forum/viewmessage.php?topic_id=341608

It’s snowing! *squint*

My custom menu for Chicago’s BYOBarcraft events, Wingcraft!

You can find info/RSVP for the upcoming Wingcraft event (12/4/2011) here: http://www.facebook.com/events/293877937300760/

The finalized menu for Wingcraft 2 [MLG-Orlando] in Chicago! I can’t wait.

New Job

So, mostly good news regarding my new job. The official position is restaurant manager, which will be quite a big step for me, but I’m really excited to have more responsibilities and get even more experience. The owner seems very reasonable, and really likes me. I’ll be in charge of hiring/firing/training/scheduling/customer service/inventory. I am pretty confident doing all of these things from experience, except inventory(which I’ve never done). If anyone does know much about inventory, please feel free to give me some advice T_T

I feel like he has set the bar pretty high for me, because he has a lot of respect for the restaurant/salary I’m coming from. Hopefully I can meet his standards and impress him. The only downside is I’ll be taking a large pay cut from what I’m making at the other restaurant. The owner assured me that I will have a raise within a few months, and more raises based on performance/company growth. Additional perk: the restaurant is a short, short walk from my apartment (less than 10 minutes, even at my turtle speed). Here’s to a new opportunity!

In short: I’m 22, studied music in college, and just got offered a job managing a restaurant. Not bad. ¯\_(ツ)_/¯

I had a great time at the event last night - Smoque and Ina’s (2 chicago staples!) teamed up again this year to to make a fantastic pastrami on rye.

None other than Steve Dolinsky stopped by and tweeted that we were the “best bite” of the night, and “the best pastrami chicago has ever seen”! Mad props to Barry for making such an awesome meat, and I’m thankful to have met and worked with Ina and Shawna of Ina’s, Amy (Barry’s close friend, who was super friendly), and Mike(whose optimism kept me going through the heat). Everyone was great, and the attendees loved the pastrami!

as anyone in the food industry will tell you, it’s hot.

there’s been an influx of events I’ve been catering since this awful midwest heat wave started. on sunday, I got heat exhaustion pretty badly, and was fighting to not vomit or faint. I’ve been sleeping nearly nonstop since, because my body does not like what I did to it.

our work uniform consists of a black shirt, long pants, black shoes, and black hat. My hair is black. I don’t sweat much (apparently that’s part of my genetics?) so I overheat quite easily. We stand over hot food for hours. I guess anyone who works in kitchens feels my pain. When you add sun and humidity to the mix, it gets ugly.

however, i got a call about working at the green city market on thursday. god knows what we’re making, but it means free food from the best chefs in chicago! the food excitement just might make up for the heat and humidity, as long as I don’t get sick again.

end heat wave, end!