I have always been.. kitchen inclined. In fact, back when I was in about grade 10 I told my mother that I had no intention of going to university and that I wanted to end my highschool career at grade 12 (Ontario, we went to 13 at that time) and continue with Community College followed by a job/ career in the culinary field. I mean, that was pretty specific if you ask me.. but to her it resulted in a resounding “No! You are GOING to university!”
She was my abuser.. and she had already built it up in my head that she was right so.. I flailed at Uni for a few years after flailing at Grade 13 for a couple.. it was kinda.. underwhelming. But in the kitchen.. I excelled. In just a few short months I skyrocketted to management and then over to actual prep/ creationing as a Saucier where I envisioned and created a vegetarian French Onion soup (vegan if you didn’t add the roasted parm garnish). ANd when I relocated to Vancouver and started working at Romano’s on Davie St.. things really took off.
That is, till they *offered* me salary.. $24,000 a year with a shift that started at 10am.. if someone called in sick/ didn’t show up~ however~ I’d have to cover the shift at no extra income. In polling past employees, I found out that the Sous generally loggedd 50 to 60 hours a week.. far LESS than minimum wage at the time!
So I left and went back to being a responsible- less Bike Courier hitting up beauty that walked the sidewalks for odelling options.
The Kitchen…
A revisiting concept and it’ll take some time to materialize.. but it’ll be starting with my critiquing of foodie reels and end with me recreating food from the standdpoint of awesomeness, sustainability, and with a “plating” or reveal flair that only I can have 😉
No, Gish won’t be the only model exhibitedd but she was the only one that was patient enough and courageous enough to explore foodie ideas.. such a trooper. I’m compiling reels, recipes, and preparing the productive concepts right now. Ideally, I’ll be able to get to production.. ASAP.
