“Obstacles don’t have to stop you. If you run into a wall, don’t turn around and give up. Figure out how to climb it, go through it, or work around it.”
Well, if I’m going to take Michael Jordan’s advice, then I better get to steppin’ cause Chicago is still within arm’s reach… if my arm were about 2,071 miles long :)
My flight to Chicago has been cancelled, yet again. But, I WILL get to Chicago and I WILL get my opportunity in the kitchen at Graham Elliot.
Being one of the 100 finalists on Season 2 of MasterChef USA (http://bit.ly/kopfFv) not only gave me the opportunity to meet one of my culinary idols, Graham Elliot, but has also opened up the opportunity to intern at his restaurant, Graham Elliot, in Chicago. (Updates regarding my time in the trenches at Graham Elliot to follow).
If you do not know of Graham Elliot or his restaurants, you should. Here’s a quick breakdown:
(Info obtained from Wikipedia and www.grahamelliot.com)
Before signing off, it cannot go without saying that above anything else this trip has been made possible thanks to my Chicago family (some fellow MasterChef Season 2 contestants)… thank you times eleventy billion. A special thanks to Giuseppe Morisco and wifey (Kamila) for opening up their home to me, making this all the more possible.
A man who wants something will find a way; a man who doesn’t will find an excuse.
What the judges had to say about the contestants of MasterChef, Season 2:
(Click link above to watch the video; I can be seen at 1:24)
Gordon Ramsay:
“The talent coming out of the woodwork is extraordinary”
Joe Bastianich:
“The stakes are higher; we have cooks that have much more ability and are much more intuitive”
Graham Elliot:
“The contestants are stronger, the challenges are harder. At the end of the day, you’re going to see a much better show”
The obsession of perfection is absolute!
Morel mushrooms for 4 hours; lots of tedious prep. Beginning to thoroughly understand perfection and that there can be nothing else. The obsession of perfection is absolute! My day ends with limited Internet (hence this weak update), 4 beers, frustrated hearts, hardwood floors, and an artist of a different craft perusing the dream. More later.
It does not matter how slow you go so long as you do not stop.
I’ve been somewhat blue for a while; I’ve been experiencing emotions that, unfortunately, there are no words to convey their exact sentiment. But today made me smile and comforted me in a way that no one could do for me.
Today i woke in a frenzy. I was scrambling for socks, underwear, toiletries and, especially, my knives. Can’t forget those! After throwing everything in the truck and making a quick breakfast stop with the moms and Grandma, I hit the road.
The ride on the beautiful PCH is inspiring and promising. It was silent and ominous in a good way; it left me alone with just my thoughts (mostly because my stereo doesn’t work… haha). I arrive at my destination, Patina Restaurant and, now, everything I ate this morning and even last night is screaming for total evacuation! I’m so nervous!!!
I walk into the kitchen and I can almost smell the apprehension in the air. I can feel their eyes breaking down everything from my knife bag to the stupid kitchen hat I’m wearing. I meet the sous chef; his hand shake and greeting are cocky but you can tell it’s rightfully earned. He pairs me up with the fish guy. (Fish guys… a knowledgeable, arrogant, funny, and worn breed they are). He walks me through the kitchen and my prep for the day. As he’s explaining this and that he comes across my chef knives (which i think are some pretty cool blades by the way) and he says, “cute”, with a smirk and an almost whispery chuckle. It is in this moment, lost in between the Zen of prep and getting my balls busted by this fish guy stranger, that I feel this sense of ease; an almost heavenly tranquility possesses me and I am happy!
It was just moments in the kitchen that filled me with a happiness. I’m filled with purpose (even though i’m working for free) because my passion is being put to use.
Then I start to think to myself, I can’t wait to get this fish guy back with something clever as well. But, sadly, my revenge is hindered. The place only had four reservations so we closed early for the day. It’s a rare occurrence I’m told. When I left I felt that emptiness again. The feeling of emptiness lasted but only a moment because not only will I sleep well thinking of what to clown the fish guy on tomorrow, I look forward to the promise of working with amazing ingredients and learning from these passionate masters.
Good Night.
