|Marzipan Stuffed Dates in Kitchen 3 at Ballymaloe Cookery School.|
Things are getting real as week four has been completed at Ballymaloe Cookery School because I've scheduled myself a sit down with Darina Allen in hopes of contemplating my future in the food biz and a couple resumes are in potential employers' inboxes. One resume to Travail Kitchen & Amusements, a fine dining restaurant in Robbinsdale, MN doing a unique chef tasting menu, small plates and seriously whacky behavior during service including drinking beer from a boot. Another resume to Scripps Network in Chicago, the mother network to Food Network, for a peon sales position job. The prior submission has me refreshing my inbox with fleeting hope they've emailed me a return message. Alas, trying to stay present and not worry too much about the future, knowing it will all work out, but I'm only human and I need to worry a little bit or what else would I worry about? In two weeks we'll be tested on our knowledge thus far, so I guess I could worry about an exam about identifying twenty types of lettuces and herbs. A more productive worry.