patissier

Will do.

The dude who fucks with me, to try and keep his job safe, is on the line, in back.

'course, our line consists of assembling tacos and flinging burgers... NOT the kind of place I thought it'd be.



But it's allllllll good. Just told them tonight that for the next four weeks, i'd be in an intense training program for the new japanese place that's less then 2 miles from my house...

pizza and burgers, driving 19 miles each way... or contemporary japanese cusine (think morimoto, on iron chef... foie grais gone wild, plus sake and sushi bars...) that's 2 miles from my house.

Somehow the $.50 difference in wage (which only covers gas, not my time, for the commute to sling pizzas) doesn't even begin to cover what I'd be missing by working at a place with a REAL line... oh yes... mis en place, you will be mine again!

i would do the change too. i told the exc. chef yesterday that if we don't start to do more intense desserts and showpeices for the brunches there was no need for me and this is a waste of my talents. not to have an ego but i could be doing more and liking my job or doing shit and having a shitty job we'll see how today goes.