Archive for July, 2012

Been Over It

I don’t know if it’s a coincidence or just the fickle ways of the Kitchen Gods, but every time Armanzo works Station 2, he seems to be on the receiving end of a beating. Tonight flatbread was popping off, like for serious. It seemed as if every other ticket had flatbread on it, and more often than not it was as a first course. Meanwhile I’m on Station 3 twiddling my thumbs, feeling REALLY bad that I can’t help out in this kind of situation. The most I could really do was to cook off the occasional order of redfish or plate up some anchovy. Yeah… really helpful.

Armanzo said that he sold 24 flatbread. WTF?!?! It blows my mind on so many levels. How is it possible that he sold less focaccia? Why was the flatbread so popular tonight? Why is Armanzo constantly getting raped on Station 2? It didn’t help that earlier that night, Giulietta accidentally knocked over a pint of oil all over his station =_=;;;
All I can say is, I am SOOOOOO glad I wasn’t working that station tonight, or else you’d be reading a completely different blog entry. Probably full of cursing and maybe a lot of crying and recounting how I had another meltdown or something.

That said, I had a really good night on Station 3.

In other news, we have another addition to our avec family, albeit a part-time one. Her name is Linda, and she’s friends with Armanzo, having worked at the Publican and Perennial. She’s very sweet and she’s the owner of a beautiful Corian knife that makes me want to run out and buy more knives. She’ll be working with us for two days out of the week (don’t quote me on this), so yay for having another girl on the line!

Looking To The East

Times are a-gettin’ desperate sort of and we’ve been getting in stages to try to fill positions left by others. It was a little disheartening when everytime I’d come in Amranzo would tell me a stage had cancelled 😦 Come on! We’re awesome! (Aside from the brutally long service and shtuff.) Oh well, your loss.

Anyway, yesterday we finally hired someone. Um… he’s not my first pick, but we’re kinda desperate (eeek!) and he’s not too shabby. He got line time last night and he did alright. He didn’t burn any dates and he wasn’t too agonizingly slow >.>;;;
Anyway! Welcome to the family, Andrew! He starts officially next week.

We’ve been joking that avec has been becoming more and more Asian lately. There’s me (Chinese), Fred (Thai), and Ruth (who watches so much anime she’s now infused with a little bit of Japanese, haha). And now Andrew, who is Korean. Ruth and I jokingly tried to poach Blackbird’s Lorraine (Vietnamese) because we need more girls on the line but it was not to be. To add to the funniness, Ruth and I have been slowly stocking up dry storage with Asian staples like soy sauce, miso, and Shaoxing cooking wine. A couple of weeks ago I bought a bag of sushi rice, and am aiming to bring in some furikake. No worries, all of this stuff was for the intent of using them for comida, but then again, Fred’s newest chicken dish on the menu has lemongrass and fish sauce and doesn’t even try to pretend to be Mediterranean….

I’m just pleased that with Andrew as a new addition, Fred will probably see some station 3 action, and hopefully, if I’m still here by the time Fred is proficient enough, we’ll all be scheduled together on the line and it’ll be a freakin’ HOOT. Mwahahahahaha!

Oh, Snap!: Spellcheck

No time for a full entry! Look at these pretty pictures!

I think these pretty much speak for themselves.


“Lentals”, anyone?


Apparently they pronounce “dredge” differently from the rest us?


You can call it botarga, bottarga, botargo, boutargue, butarga, and even avgotaraho, but definitely not “batraga”.

Pain Is A Constant Reminder

I had a really easy service tonight on station 3. For some reason, whole fish was popping off and I sold out all 10 of mine. Ahh, I really love it when we have dourade! It’s such a well-behaved and beautifully-cooking fish. It’s not long and unwieldy like branzino, nor is it juicy and rebellious like red snapper (it’s also hideous-looking when it’s cooked).
I also only had a one and a half third-pans of pasta all day and I was looking forward to selling it out. Sadly it didn’t happen but by the end of the night I had a half-order left. I went through my third-pan of hangar and had two trout left when the kitchen closed. Man, I was popular tonight!

I’m looking forward to my day off tomorrow. With Katie and Elliot gone we’re a little more understaffed, and then Ruth took a 5-day staycation because her friend was in town visiting, so Armanzo and I really felt the burn. On Monday I was scheduled for noon, which hasn’t happened in a long time, but Armanzo came in at 10 for a couple of days. I was a little worried for him and his health because he’s tired and he’s also trying to move out of his apartment. Oh gahd, I still have to prepare for my own move; I left a note for Jorge & Co. to please save the boxes from our Werp Farms delivieries so I could use them for packing….

I need a six-month long massage. The right side of my neck feels tight and achy and the pain is starting to radiate down my upper arm. I finally broke down and applied some of those Salonpas medicated strips, which of course don’t really do much in the long term.
Also, I fell down a couple of days ago and there’s a big ugly bruise on my knee.

I want a vacation. I’m taking one, but not until mid-August, WHICH CAN’T COME SOON ENOUGH. In the meantime, I’m really freakin’ looking forward to my day off tomorrow and Sunday.

Oh, Snap!: No Excuses

No time for a full entry! Look at this pretty picture!

Herpaderp. I didn’t realize I hadn’t posted for a while until I’d gotten an angry text from my best friend about them.
Sorry! Life got in the way and I was tired >_>;;;

In the meantime, until I can write about some meaningful topics (like Katie’s last day), here’s a picture of something random.

This was taken sometime after Fred first started working with us. We found it the Sunday after we came in. I’m pretty sure it was Fred’s (unintentional) doing, where he forgot some dates and then left them in the oven to hang out all night while the oven cooled. It was pretty funny looking at them then, and it’s still amusing to me now, even though the picture’s pretty unsightly. I don’t even want to think about the soaking and scrubbing that went into cleaning that cazuela….

Heat Wave

It’s freakin’ hot!
Despite the a/c at avec, despite not one but TWO summer showers that day, yesterday’s outdoor temperature of 102 carried over to the kitchen. Service was brutal only because the heat made it so. Ticket flow was fine (though Sylvester was getting a little clobbered by cheese tickets) but Katie and I were just desperate for the night to be over. If the servers wearing sleeveless tops were hot, how do you think three line cooks wearing black pants, chef jackets, and their heads covered were feeling?

My bangs felt like they were plastered to my forehead, and several times I could feel the sweat dripping down behind my ears. Arrrrrghhh, Liz please order us double the amount of short-sleeved dishwasher shirts!! >_<

Still, I'm enjoying the summer. Sweating may not be the most fun activity, but thanks to my first avec summer last year, I've learned to be able to stand the heat.

After work, Katie and I bonded at Dimo's where this week's special was an apple pie pizza. Yum! Katie made a small announcement a couple of weeks ago that she was leaving avec and so every day working with her has been really precious. I'm going to miss my awesome work buddy and line ally! Next week is her last ;_;
Ruth "jokingly" penciled in herself and me into the schedule so that we'd have an all-ladies line for the last time. Hopefully no one (*cough cough* Armanzo) messes with the schedule….

Tomorrow is Saturday soul suck with an extra dose of heat. I say, bring it! After I stop by a store and buy a truckload of Gatorade, that is.

Beta Female

Don’t be alarmed since it’s long passed, but for about an hour or so today, I was really tired of being a line cook/kitchen slave and therefore, really tired of my life, and disappointed in myself for not being able to defend myself against other people’s bullshit.

Therefore I’ve decided I’ll be leaving avec this year. I’ve been maintaining a ridiculously long-distance relationship for a while now and so I’d been considering moving to be with him sometime next year. I guess it’s just time to transition now. It was due time.

That said, Monday night service was a suckfest. And then a 10-top of Asians came in and sat down at 11:40pm, just when all I really wanted to do was break down my station and go home since I had to open the next day. Sigh. The life of a line cook wannabe….