Clear Eyes, Full Hearts, Can't Lose

The best part about working 15 hours today was that I can hardly remember any mistakes I made. Ha. Seriously though, there is plenty of time to dwell on what I did wrong (dumped many quarts of ice cream base on the floor, attempted to send out 3 desserts with the wrong garnish/sauce, burned tuile cookies) but I'd rather ride on the high of an otherwise awesome night. Dinner service is coming more easily to me, and I am leaning to set a pace for myself that is expedient and still precise and accurate. My pastry chef complimented me on my knife skills as I cut pounds and pounds of asian pears into a fine brunoise (thank you, Chefs Cronwell and Thompson for endless hours of practice) and I got to use the sous vide machine solo (honestly, it is the coolest thing in the world). I cranked through another batch of brioche, (again to the praise of my chef!) and made scones, ice cream, concord grape puree, pretzels, flat bread, tuile cookies, and dried another million peaches. I am finding myself more at ease in the large kitchens (though, I will find it hard to leave such generous space) and I am becoming more confident in taking the initiative when I see a need. I am constantly in awe of the environment here; the beauty of the farm transcends the walls of the kitchen and it seems as though everything is bathed in the sense that we are all lucky to be a part of what is happening here. Perhaps that is just projection, but I feel inspired and more creative in this place, as I am challenged by the creativity of my peers. As the week comes to a close and we head into a busy weekend with weddings and large parties, I am finding it necessary to make time to breathe and decompress. The walk-in freezer has become a sanctuary for moments throughout the day, and I have come to really look forward to my hello/goodbye chats with the 700 pound boar who lives at the top of the hill. As I walk up the road to the restaurant I pass the many full chicken coops, the bee house, and the field of boars (all of whom look fat and happy). It is this kind of home that I have sought for many years, in many ways, and I am realizing now that I have idealized it. This realization has increased my gratitude and awareness of the fact that I can take this place with me wherever I go next, as it is already deeply imprinted upon my brain and heart. One of my fellow bakers has labeled all of our speed racks with tape that reads, "Clear eyes, full hearts, can't lose", which I just think is hilarious. Little things like this remind me throughout the day that professionalism must be tempered with a sense of humor, and that both are equally important to survive the day. Objectives for tomorrow: seriously memorize the metric system (thanks a LOT, American education system), become more efficient in tasks without sacrificing standards, breathe, be more observant, burn myself fewer times (2), and sleep in (ha. HA.)