Bloggy McBloggy blog.

Good times in the 30033! A lot to report in this bloggy blog, but it shouldn’t be too boring (hopefully). I’m sitting at my desk at around eight-thirty, it’s 32°, and I’m drinking coffee! I love my my coffee! I tell you, there is nothing better on a cold day. Coffee is the fire in my candle. Wow that sounds weird. HA! Anyways, like I said…too much time and too little to tell! Wait…strike that, reverse it! Ha that silly Willy Wonka!

I got my new bed today: I love it! It’s so comfortable. Amazing. I don’t have a light in my room yet, so it’s still kind of dark but whatever. I still need a couple of nightstands and whatnot, but other than that, I’m ready to go! I absolutely love living with my brother; although, I wish he was a little more open with me. We’re not really talking; I know that sounds weird, but he’s not a big talker. We’ve only seen each other about six times, before he invited me to move in with him. I love him to death, but I might not be able to live without talking. Yeah. I’m a BIG talker. Everyone who has met me knows that. Whatever. 

Le Cordon Bleu College of Culinary Arts: Atlanta…what can I say about you? Hmmm. AMAZING! I had my tour on Saturday along with an amazing chef demonstration. The school is in one kind of “office” building. It’s a single story 75,000 square foot building. There are ten full-size commercial kitchens and a five-star, student run restaurant. I can’t believe I get to study there. It all seems like an awesome dream! Come on January fourth! While waiting for the chef demo, I got to talking with one of the chef instructors at the school, and she was actually really cool. Now, little did I know that this certain chef was going to be the one doing the demo. She made the most impressive Peking Duck I had ever eaten. The duck was cooked medium-rare (you can do this with duck, unlike chicken and turkey, there is no salmonella factor with a duck. You treat it just as you would a filet mignon) and just melted in your mouth. Absolutely BRILLIANT! She made jasmine-rice to go with it. The rice was cooked with star anise, so it had a small touch of licorice flavor but not overpowering. To give it another flavor profile she added a basil purée to give it more of an earthy feel. I can’t wait to have her as my instructor! Jesus.

Tomorrow is the day. The worst day. Job hunting day. I haven’t had to go into a business to apply for a job in a little over three years. I’m a little rusty. And f***ing nervous. I have a great résumé and over a year of management experience, but I don’t have ANY restaurant experience. All retail. Kill me now. All I can do is hope. Hope that someone gives me a little bit of a break, because, like I said, I DO have over a year of management experience. That should count for something! Let’s HOPE!

Well, thanks for listening to my ramblings once again. I love you all and keep cookin’!

Here’s something you can make your family for the holidays!

Chicken Drumsticks with Asian Barbecue Sauce 

Enjoy!

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Nick B.