Sooooo, the operation is expanding DEEP into the West Bay. In the past 8 days we have been to Los Altos and Millbrae to provide our delicacies to folks that wouldn’t normally experience “Southern Gourmet”. Additionally we have had to employ some additional talent. We’ll let you in behind the curtain in a
The long and short of it is we are expanding at a Clumplike rate. The jobs are coming faster and more consistently than we could have anticipated so our little brainchild/baby is having growing pains and stretch marks. The scope of the work is demanding that we utilize more hidden talents and skills of our crew as well as add additional talent. You already know Number two has risen to become Sue because of her abilities in the kitchen to be Chef’s right hand and second brain. I personally think that she became Sue because she cosigns every check written by Chef. And I mean EVERY check. Then there is Monk. Monk gets a lot of ink, because she has so many aspects to her character (much like an onion, just so many layers), but she her special super power has found a specific use: baking! She is so precise – if you know her you know about the uniform cans with labels facing the same direction with a ½ inch gap between each row – in everything that she does (which by the way is why she was also dubbed the Organizational Engineer) so imagine what she can do in the kitchen with items that need measurement. Let me help you out….FABULOUSLY! Marketina also has been a great help in the kitchen. Not only has she stepped up to help dot all the I’s and cross all the T’s from an administrative standpoint but she isn’t afraid to step into the kitchen and get dirty. These three are our intrapreneurs. We count on them to get it done. But they have been so successful
that we can’t get it done alone. So now we have added the Waterboy.
Last week was his first foray into our world. We had a reunion in the Land of the Stanford Tree, for some Stanford Cardinal Alumnae. The spread included an introduction to our interpretation of breakfast: Sweet Potato Pie Waffles, Red Velvet Pancakes, Farmer’s Market Scramble, Fruit and Yogurt Parfait, Chicken Apple Sausage, and Maple Glazed Apple wood Smoked Bacon. If there was an MVP for the spread it would have to be bacon. This Bacon is so crazy, we might just do three versions of bacon at next year’s food festival. The waffle is good and all but the bacon is insane! There was a bacon creeper. The way he was lingering around (unsubbishly—criminal minds reference) I would have been uncomfortable if I was a piece of bacon. So insert into this environment, the Waterboy. Don’t get it twisted; our Waterboy is not a sad, few fries short of a happy meal football savant, but rather a front 7 prodigy who also just happens to love to cook. Now I am not a small human. I was 225 before I began to enjoy the culinary brilliance perpetrated by Chef. Now I am sitting at NFL middle linebacker weight. But the Waterboy casts an imposing shadow. Thanks to Lifeskills411 he is self-aware. So he always shares his 32 pearlies. I won’t share the garage scene, but do ask when you see one of us. The event was priceless. As a matter of fact, Waterboy and I made a little friend. Everywhere we went she appeared on her little scooter, waving and smiling. She was genuinely intrigued.
This week we crossed over into the West bay once more to simply do a drop off for a referral from the Dog Party. I tell you, I don’t know how everyone finds us, but we have to keep this train moving. If it continues going like this we will be able to do our part to reduce the unemployment rate. Our yelp presence, our Google SEO and SEM, efforts all continue to make us visible and viable. Our staff makes every event unforgettable. And the food makes it all worthwhile.
Life is short…eat something memorable.
So Chef and I were returning from a job and we began just considering the state of the education system. Follow me here this random stream of consciousness will make sense in a moment. When we were coming up four score and seven years ago – actually it is closer to about a little more than half that—English was a completely different beast. We were required to learn to spell. There were no computers to spell check your work (even in college, there were computer labs and word processors, laptops were very rare). You had to be accurate as you typed. There were typing classes in High School for goodness sake. Come to think of it there was Junior High School not middle school. Now this is not a diatribe about how we walked in the snow to school, uphill both ways after doing chores, milking cows, and doing a paper route. Let me say officially for the record, if the good old days were so great, why are inventors always creating things to improve our “quality of life”? If the good old days were so great, why isn’t anyone moving into a brand new log cabin with 3 ½ out houses? If the good old days were so great, why isn’t everyone Amish? I am absolutely a present day-ist. Carpe diem! Tomorrow isn’t promised and yesterday is history. But yet again I digress…
Our conversation turned to how hard it must be for English teachers to teach today as opposed to when we were in school. Consider the impact of text messaging…now spelling is a lost art. Consider the impact of Twitter…140 characters does not allow for the development of characters or the use of adjectives, adverbs, compound sentences or prepositional phrases. Translation? There are a whole lot of sentence fragments being squeezed out into the communicationshpere. Yes that word was completely self-created, but that is the point. All the rules are in complete flux. Google is a verb for goodness sake. How did that happen?
So this is the environment that has given birth to this very blog and I – wait for it, we are at the pay off here – am bitter that I was not properly prepared! First of all blogging ain’t easy. Because I was not aware that cooking would carry with it so much “documentation”, I never paid much attention to the various ways of overcoming writer’s block. Fortunately our cast of characters provides enough entertainment/inspiration to keep this thing going. Pray that they keep being them.
Consider if you will Monk our resident Organizational Engineer – just now, she actually FINALLY freely admitted that she is anal. It took a great deal of self-restraint not to comment aloud, although technically I am commenting here. Then there is Sue. We miss Sue. She is such a great help to Chef (who hates her moniker by the way…but a rose by any other name), but she has just started a regular day job. Funny thing is, as soon as she gets a regular 9-5, we start getting hit up with 3 gigs a week. Sleep is such a precious thing. Why is it that we stop napping after elementary school? NAPS ARE GREAT (said in Tony the Tiger voice)! Marketina is a frenetic facilitator of administrative details. We had a gig in the city (legal team’s launch for something) and she dotted every I and crossed every T. I was seriously impressed by her attention to details and needs anticipation. She has that as a gift. Chef she is a character unto herself. Now, a good agent doesn't mess with the talent. And for the record, I am not messing with the talent, but I have to confess that she is as eccentric as Miles Davis. She just doesn't show everybody. Ask me about the” if I’m standing, everybody should be standing” monologue.
Then when you add to this (and this is a size-able amount of inspiration), there is our research. Every time we dine out we see things we could do. Things we hate. And every now and then we are totally floored by the culinary talent putting out food. We just want our food to inspire folks, like we are inspired.
So we have waffle cookies to box, brown butter sauce to create, Tiffany punch to test, and a kitchen to clean. Until our next post…
Life is short…eat something memorable.