Applying for the job

    My wife often jokes that the reason she married me was my penne vodka.
    I didn't realize at the time I was applying for my current position fourteen years later, and if I had of known, I would have probably left that dish off my resume and highlighted  one my favorites like pork osso bucco, a black and blue ribeye or even crawfish pasta. If I had, I probably wouldn't have gotten the job. As obtuse as I was, I would not have considered appetites and tastes outside of mine.  I was a chef, I knew what was best, what people (customers) would want to eat and how they should eat it and if it did not coincide with my culinary expertise, then it was due to their uneducated palate.  To be honest, there are times I still struggle with that today, but I have come a long way because she did say yes, and all these years later I believe that my skills in the kitchen have been enhanced by the experiences learned cooking for my wife and two daughters.  
   No, I don't currently hold the title of chef in my own or some local restaurant, I don't spend 12-15 hours a day on the line, or roaming the front of the house. I am not constantly thinking about what cook or waiter didn't show up and what position I might have to cover. I am not worried about a surprise visit by the health inspector when the water heater or the compressor on the walk-in just quits working. I not yelling at our reps about the state of produce, or constantly shopping them against each other for better prices to  better control food cost because my bonus depends on it. I'm not trying to constantly keep up with current trends like locally sourced, or farm to table while trying to see how many different items we can sous vide or how to integrate sriracha, pomegranate, or kambucha to our menu or today's feature.  I am not thinking about  how left unsupervised my cooks might  cross contaminate or mix up a customer's order ending up possibly killing that older lady at the two top with a shellfish allergy.  I don't spend my days concerned about  how many  gluten friendly,  and vegetarian/vegan options we have available to an ever more discerning public. It doesn't bother me to close the kitchen a few minutes early after a busy night and risk a late walk in causing the sous chef walking out.
   No, for now those days are gone. Although at times stressful, there are many things about that crazy way of life shared by so many, that I miss. However, I have actually grown in leaps and bounds lately, both as a chef and a person. I have been challenged culinarily as never before. No longer am I surrounded by all those things many chefs take for granted: six burners, large stock pots, dozens of saute pans, convection ovens, commercial mixers, walk-ins filled with produce, heavy cream, fresh fish, steaks, stocks and demis, mise en place for days, fresh herbs and racks of spices.  Now my resources have been four burners ( I still insist on gas), a one door reach in, a kitchen aid, a couple of decent knives, a drawer full of spices and a small closet pantry
     Today I cook at home for my wife, and two almost teenage girls.  My wife has become a pescatarian (veggies and fish, NO RED meat, no pork or chicken, and no I can't feed her lamb).  I haven't made penne vodka in some time, although my oldest made the attempt and while her mom reveled in her creation and her friends loved it,  I had to be honest and tell her I could taste the burnt cream, that they didn't seem to be aware of. (I know, I know). The girls, well they are becoming more teen aged and their tastes fluctuate as much as their moods.  I still love a good steak, enjoy sautéed duck breast and yearn for foie gras.   But my tastes have had to evolve as I age, and try and keep up with my ultra fit and healthy wife, and every new vegetarian dishes she might discover.There are at least a 1000 ways to cook lentils, quinoa. spinach and kale.  My daughters have ever changing palates and crazy ideas that we can have lobster and crab bisque or Kraft mac and cheese at any given time (my fault, both).  Then I must attempt to combine all of our food yearnings and present some semblance of a dinner that makes every one happy.  Some days I nail it, and some days not so much. Like most who chose the profession or more like it chose me, I still cook because I have an immense passion for it.  I relish the instant gratification and joy shown by others when they are enjoying something you created.  I cook for my family daily, waste no chance to invite others over or volunteer my skills when possible. This blog is a way for me share some of that journey with you, while keeping some kind of record of the dishes I've made.  
    Hopefully it will provide you some joy, inspiration or maybe even laughter, tracking the success and failures sure to come from my current job as my wife's chef.