Chicken rillette on brioche
Now to the news...The big news for me came in the form of an email from a Chef in Napa yesterday. I have been hired by him and the winery to cook for special events. By cook, I probably mean prep, given my almost non-existent kitchen experience. This may be the avenue that could work for me- a way to cook professionally to feed my passion and also maintain my flying job to feed the bank. I have also contacted the Chef from the Michelin restaurant where I did my internship and have been granted the ability to come back for more training. I plan to go in to the restaurant one day per week just to continue my growth under quality mentorship. It's hard to say "no" to such an education right here in my back yard. Incidentally, both the winery Chef and my internship Chef are CIA grads. One cooks in a classic French style and one in a style which incorporates the classic French techniques to create Italian dishes. I am loving life! This broad base of knowledge is a dream.
My first event will be November 6-7.
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