fasterinfall

no word yet on the sous job. if i don't have an email by end of work tonight i'll drop her a line.

spring menu kicked off at IPO last night. to be honest i think its a real good menu. all the new dishes taste and look great. certainly another step in progression since the menu when i started. i guess its a compliment to be part of the crew that the chefs feel comfortable enough with that they really start uping what they create. when i was interviewed i was told thats what the aim was, so its nice to see it coming. at least that aspect of the job is fine. also my salmon dish made it on the dinner, lunch, and in room menus so that is a nice little nod for me.