charles (lonebronxpunk) wrote,

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moving up

so i just got hired here: i'm now a three star new york times line cook, hopefully four soon. when i was trailing, i was ready to walk out in the first hour, as i was trying to remember which brunoise veg went on which oyster, in which order, i absolutely knew that kind of cooking wasn't for me, until a couple of plates later i got it and felt like a fucking rock star. they offered me the job next day, and i gave notice yesterday. everyone is very understanding... i start working sixty to seventy hour weeks for very little money on Jan. 4th. But i get to tell people i work at Chanterelle... also, i moved this week, and i'm in a relationship for four months with no major disasters or break ups.
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