I play the bad cop, Shok plays the good cop!

Actually Aarn is very easy to get along with. You just have to think like a dwarf

I'm around, I'm not as visible as Aarn, nor as vocal...but I'm around. I chat with Aarn pretty regularly and there's not a whole lot that happens that he and I haven't discussed in some form or another. Besides, between you and me...Aarn only plays a meanie IC...behind the scenes he's a bigger softie than I am.

Since there have been a few requests here and there for my current times...I was going to post them, however, right now things are still a little hit and miss as to exact times for me. Some days are better than others...and soon I should go to a schedule that gives me 3 days off (instead of 1)...which will ultimately allow me more time around CF. For now, and for the next few weeks...assume I'm around about every other day or so. (This means those of you who want to follow me, and are thinking about rolling up...now probably isn't the best time. For those of you already around and following me...stick with it, I do check up on you when I can)

Happy MUDding.

- Unca Floofi

So, what are you cooking these days? You never answer me...
I'll tell you what I'm cooking, if you'll tell me what you're cooking.

I work at the fanciest place in town too you know, just a smaller town...

Trouble in a blackberry demi-glace with garlic roasted potatos and butter-poached asparagus to be exact


Actually I just started a new gig with my old chef at the Doubletree in town. I'm sorta 'acting sous chef' at the moment....the place is somewhat of a dive, nothing to really write home about, but we're hoping to fix it up and get it running smoothly again. Talking to my chef today about the menu and we're seriously thinking of turning the resturant into a tapas bar at night. (For those of you who don't know 'tapas' is the spanish word for 'appetizer'...and a 'tapas bar' is basically a place that serves lots of small portions of tasty food...if you've ever been to Two to Tango, you've got a good idea of the direction).

So that's what I'm cooking currently. So far I've mostly been handling banquets....but I do so miss cooking on the line.

That sounds cool! This is down in florida somewhere? I haven't worked many banquets, and I'm getting burnt out on the line after eight years.

I'm working at a place called Aunt Maudes, with this crazy deadhead french canadian chef. We have a nice chili cured filet, colorado lamb shanks, we do a lot of salmon en croutes, morel mushroom tempura, um, we did monkfish with a vanilla bean cream sauce last week. The 'general' line cook has me about ready to walk out.

On the bright side, in the middle of the summer I have an offer to be the chef at the Sanctuary in Iowa City. Their food has always been pretty bad, but if I could wrestle control of the menu from the owner.... and I might just be the one he trusts enough to do it...

Muwahah, I've always wanted the power to induct, and more importantly, induct cooks into none...

nt!

Neh more cheesy bugers Aarn! Yeh need to eat your veggies.

Yay me! Also do some Garde Manger. More yay me!


G.

nt