[barbra]

Vod- I thought that all those kids were misfits, but top chef had some real talent. As for Gordon, if he did that kind of yelling in his kitchen and a daily to his line cooks and chefs, they wouldn't be able to preform. You have to have 'the flow' which as I stated before is very simular to the force. you have to stay organized and communicate with those working around you in order to insure proper and even ticket times. I wouldnt want my grill guys rare tuna to hit the window even a minute before one of my pastas. So we talk "hey man you selling 35? or, what temp is your fish at?' Then you have to know to brase the salmon before you start the hand sauce because of the cook times, always have back ups, and those kids on hell's kitchen have never worked the line and wouldn't know about that. except that chick from new york, but with gordon yelling at her she seems to 'get in the weeds' or get behind. But now hes got himself in a predicament, you have that one chick with the great pallete but she would have no idea how to place an order or jump on the line if there was a problem. she could make a special but would have no feel of the flow in order to make it functional for a station. Then you have that other chick who is a superb line cook but wouldn't be as creative as other girlie.

-ms olivia, are you talking about north carolina? its lovely but wouldn't be much different (culinary wise) from what Im doing here.

cheebs- catering is a good gig. adter walk the line came out and did so well it made some people hungry for more mullah and the powers that be have decided to make a hank willams movie. My friend happens to know the director of photography and hes is super cool and asked me to do the catering! Amanda and I have been discussing a business, relaxation parties. She is a massage therapist and me being a chef and all, well. we figure even with the partys, there is also side business, people wanting a massage, or a cooking lesson, party catered or even a evening/morning chef (lots of very rich and famous people here not much private chef, massuse market) we could make a bit of money on the side. Working in a kitchen (commercial kitchen) can be pretty thankless and then the public thinks its all foh and sometimes forgets about the kitchen, but with catering, you really have a chance to make a name for your self. People know its you and the word will spred pretty fast. Keep you options open, give a private class or two. Do something special that people don't see very often like the menu for your catering service and once you get a few people excited about you call the local paper and have them do a human intrest piece about you. Thats my big plan anyways, or the advice Ive chosen for me. Since you are no where near me feel free to give it a try. no harm in sharing ;)