I hate my job. (Repeat at least 24 times to whatever melody happens to take you at the moment.)
The truth is, I don't really hate my job. I get all sorts of free food when I'm not too busy or too hot to want to eat it. And I may often claim to hate my boss, but that isn't really it either. I think, and this may come as a shock to you all, that I might just hate being told what to do. I don't mind telling other people what to do, I just don't like it when loud people shout at me for doing exactly what I thought I was being told to do. I'm also not a huge fan of being treated like an imbecile. Granted, there are days that I feel borderline retarded but that has nothing to do with my ability. That's just the fact that I'm getting half the recommended dosage of sleep and my brain is often operating on the level of an octogenarian with Alzheimer's disease.
The fact is, I do have an ego. I know; I've tried for all this time to be humble and accept compliments with downcast eyes and a shrug of the shoulders. No more! I can cook, dammit. I'm good at it and I like it. And since I started this externship, I have somehow managed to forget that. (Likely, this is because I forgot how to cook as all I do at work is make toast, smear mayonnaise on it and press the two pieces together with whatever meat or vegetable product was ordered and send it on it's way to window. Sometimes I add fries or mixed greens.) I have, however, managed to coax oil and water to come together in many different forms that we in the biz call "vinaigrettes." I make a pretty badass chipotle caesar dressing.
Some of you are aware of this and some of you are not, but because of these reasons and oh-so-many others that I can't disclose because I don't like burning professional bridges (And also because I can blame my boss for my recently acquired alcohol problem, but I can't make him pay for it), I have decided to start my own cooking company. It's called The Golden Whisk and I will be whoring myself out culinarily in pretty much whatever capacity I can. I'm still ironing out details and working out the kinks, and I obviously have to finish this wonderful learning experience, but I hope to have things off the ground completely by September. I'm going to make a concerted effort to keep everyone updated on the progress but in the meantime, go ahead and email me at tiffany@thegoldenwhisk.com if you know anyone that needs a lesson or a cook. Thanks for reading, guys!
