Realizing a Dream

[pipoman]

I have had a dream for over 20 years to cook in a commercial kitchen. I just couldn't see that I could earn enough during the first few of years so I opted to be a professional ahole (yes thats right I have been an pro ahole for the last 18 years). Around 8 months ago I couldn't ruin one more person's day so I hung up my ahole hat and took a hiatus. I live in a semi rural area with limited opportunities for restaurant work outside of fast food and Applebee's etc. I wanted to express myself with my cooking not be a warm up cook or hamburger fryer (not that there's anything wrong with that). I finally found exactly what I was looking for. I started today as head breakfast and lunch chef at a nice retirement community restaurant. I am making and preparing the daily specials menu, preparing the soups from my own recipes as well as breakfast specials. So far so good...I think I will need the recipes and tips I find by reading this group more than ever now.

Had to share..:bounce: :bounce:

[grasswire]

1. sounds like real work!

How many people are you serving?

I hope you aren't getting a lot of "prune" jokes.

[pipoman]

11. Yesterday we served around 150 and catered another 50

Today we served around 300 and catered 50 (for lunch). The breakfast crowd is smaller maybe 75 each day.

[NMDemDist2]

2. congratulations!!

are you doing different diets or can you go a little more upscale?

[pipoman]

12. This is an actual restaurant.

there is a dietary kitchen at another location. We do watch the salt and offer some low fat and vegetarian options. The customers are towns people as well as upper middle class retirees.

[Callalily]

3. Congrats on your

career change! It sounds like you made the right move!

[Phentex]

4. Sounds like fun!

Congratulations! I hope you enjoy it.

[yellerpup]

5. Congratulations.

Good to have your dream come true. Run with it!

[Longhorn]

6. That's great!

I hope you enjoy it! I suspect the folks in that community are going to be pleased. There's nothing like having an inspired chef in the kitchen! Good luck!

[flamin lib]

7. I'm interested in the ahole job. Is it still vacant? ;-) nt

[pipoman]

13. I tell you flamin, I couldn't take it another day.

Over the last 18 years or so I repossessed around 12,000 cars, evicted hundreds of people and families from their homes, and served countless court papers among other things...needless to say people were not usually happy when I came around.

[flamin lib]

17. Oh, didn't know you really meant that you were an ahole.

Thought I was being humorous--obviously not.

Miserable job, but somebody has to do it. Like working in a funeral home.

Glad you've got a better gig.

[spinbaby]

8. Well, congratulations. I think.

My mother lives in a nice retirement community with a restaurant. I know they keep hiring abitious young chefs from the culinary school who keep quitting because they're bored.

[Warpy]

9. Right, old folks generally don't have adventurous palates

I could never get my parents to any of the wonderful New Mexican restaurants here or even to one of the Thai or Vietnamese places (and they'd eat sweet & sour at a local Chinese place back home). They'd insist on diner food where everything tasted like pot roast gravy, or worse, McPtomaine's.

However, such places are great for new chefs to get their speed up, to produce a couple of hundred covers per mealtime, to learn how to order and plan, and to learn how to supervise staff.

It sounds like a great beginning.

I'm interested in knowing what the professional ahole job was, though.

[pipoman]

20. Hey Warpy, I missed that last line before...

see post 13 ^^^ :hi:

[pipoman]

14. well,

I am not young (40 something) an I would rather deal with a dining room full of geriatrics than yuppies..just me. :D

[eleny]

10. They're in for a treat

Congrats Pipoman!

[pipoman]

15. Thank you all for your kind sentiments

I will be watching for your great recipes to add into my menu...I may post some pics occasionally (my other passion).

[wakemeupwhenitsover]

16. Congratulations!

:thumbsup:

[japple]

18. Best wishes in your new career. It sounds like an ideal

situation for you. I hope you will keep us updated on what's happening.

[hippywife]

19. Yaaaaa!

Glad you are getting to taste of your dream! I work at a retirement center but we just have a dining room rather that a restaurant. The dietary thing can be a pain, so I'm glad you don't have to deal with that.

Have fun with it but reality dictates that elderly folk really aren't too adventurous where their food is concerned. But there are lots of things within the realm of comfort style food that could tolerate a little re-working.

[pipoman]

21. Thanks again to all who have responded and wished me well

Just a brief update. I have been training to open up the kitchen (4am). The plan has been that I would be trained through this week. Today the trainer was there when I got there. I began going through the opening procedure. She said something about finishing breakfast prep then starting on the soups (2 per day enough for 200). Right after that she said, "I'm going home now, see ya"! Shortly after she left I looked at the menu to find there was a question mark where the soups should be! I went into the cooler to find that the weekend had left the shelves pretty bare, same in the freezer, same in the dry storage. After looking around I found 8 thawed chickens, a large pan of left over steamed rice from Sunday, 15 lbs of potatoes, a dozen leeks. So Potato & Leek soup, and Creamy Chicken and Rice were the fare today, everyone loved them. These soups were made from scratch, hearty and delicious. One lady said she wished she would have just had soup for lunch after getting her cup. I have never in my life cooked for so many people at one time...it is great! I decided tomorrow is grilled vegetable and sausage cheese.

[Callalily]

22. Thanks so much for

the update - and glad that you were up to your first day challenge.

Additionally, just because someone is old, does not mean that they do not have adventurous palates. You could always take a poll and ask the residents for menu ideas. I think you'll be pleasantly surprised with the results.

Happy cooking!

[Tab]

23. Good for you!

I've spent more time in a commercial kitchen than I care to think about (although probably not as much as some on this list). There's something rewarding about it, but make no mistake - it's hard work. There's the prep work before you open, the critical timing and delivery while you're open, and the clean up during and after.

Whenever I think of opening my own restaurant I think back to those days. I'd love to do it, but I have no illusions that it's as easy as hanging out in my kitchen making a single dinner. It's hard work. You make people happy - that's rewarding. But dollar for dollar, it's more of a labor of love.

That said, I still want to open a restaurant, or maybe a small gourmet pizza parlor. Maybe people like us never learn.

Glad you're doing what you love. It's a rare opportunity.

[pipoman]

24. OK, last time I will resurrect this thread

I promise.

So the soup making is going swimmingly, I have had 2 different soups every day since I took it over without a repeat. I make traditional soups with a twist rather than untraditional soups like cheeseburger soup, strogannoff soup etc. Examples would be chicken and homemade noodles, charred vegetable, black bean, tomato dill, carrot, split pea, ect. I use what left overs I can from the day before so the soups are unannounced and the people like the element of surprise. The regulars are LOVING the change. Yesterday I was running a few minutes late putting the soup out. A bridge club who plays 3 days a week came in for lunch and were concerned that the "soup guy" wasn't at work.

So Monday my immediate supervisor came to me asking if I would begin planning the lunch buffet menu every day, use my own recipes, quit using the old recipe book completely, use all fresh ingredients (which was my big complaint with the buffet food, it tasted like cafeteria food), and do the ordering for the entire restaurant! For this she offered me a 25% wage increase. I explained I have never done anything like this before and she insists that she will help me and that the transition will be smooth. I accepted.

The next day, Tuesday, my supervisors boss came in and introduced himself. We had a brief discussion because I was in the middle 5 things (this conversation was why my soup was running late). After he left my supervisor came back and said that her boss insisted that instead of raising my pay 25% she raise me 33%!

Now for transposing my recipes from my tiny brain to paper so the other cooks can follow along..I may need more help from you'se guys than I previously thought if I can find time to stop by...

[displacedtexan]

25. The key word for you is "scalable" recipes.

Every time you have a few spare minutes, call up a restaurant cook
and tell them what you're going through. And ask if they can share
a scalable recipe (preferably, a version of one which you already make) to help you get started.

When you can scale (increase or decrease a recipe) and keep its
original integrity, ordering and accounting get a lot simpler.

Note: You need to be able to use recipes based on weight, not cups and half cups, etc.

I hope I'm understanding the type of info you need. If not, let me know.

(I'm just a pastry chef.)

[pipoman]

29. Just a pastry chef???

I have never seen a true pastry chef at work until this job (aside from television). She is great, makes wonderful and delicious pastry every time, it is amazing to watch.

I am pretty good with mathematics and have been pretty smooth with my conversions. I have received some help from an institutional cook at the dietary center associated with the retirement village and a young chef who I happen to know. It had not occurred to me that any other chefs would be willing to help..I do appreciate the tip.

[displacedtexan]

35. Here are a couple of handy dandy links

Weight & Volume Conversion

Calorie, Carb, Sodium and Fat Content Calculation

Just a tip: one of the easiest large-scale recipes is Chicken Pot Pie.

I put leftover mashed potatoes in the bottom of ramekins (like a bottom crust),
fill with a mixture of shredded cooked chicken, cooked carrots, and mushroom soup, and cover with a
brisee crust.

These freeze beautifully until baking (400 degrees until the crust is done (20-30 minutes).
Everything is already cooked, except the crust.

Everyone loves them.

[housewolf]

26. Congratulations on your successes!

Sounds like you've found the perfect home where you can make a positive contribution, be appreciated and where your efforts are rewarded. Lucky you!

Can't help with any recipes but I'm proud for you that things are going so well.

:yourock:

[pipoman]

32. Thank you!

[Longhorn]

27. I'd love it if you keep bringing us updates!

I'm enjoying reading about your very successful experiences (and you can even tell us if things don't go so well. :))

Congratulations!

[pipoman]

30. I am waiting for the other shoe to fall...;o

[MelissaB]

36. I'm enjoying this thread, too.

Please keep us posted. :hi:

[hippywife]

28. Hurrrah!

That is so awesome! Congrats on the increase in both your wage and challenge! LOL

I'm enjoying this, too, so please keep updating this thread. I wish I could help with scaleable recipes but I'm terrible at calculating how much I need for a group larger than 5-6. I always end up with way, way too much!

[pipoman]

31. My mother always says better too much than too little

and thank you

[pipoman]

33. Well today the restaurant was closed for installation of

touch screen ordering and training on its use. After spending the day with my bosses supervisor my boss came to me and said that he (the VP boss) decided instead of raising my pay 33% he wants to raise me 50% and make it retroactive! I am beginning to get more enthusiastic...:D

[yellerpup]

34. Sweet!

What a great continuing story. Do keep telling it. And, more congratulations.

[pipoman]

37. Update at 4 months

I haven't had much time to contribute here in C&B for the past few months, I still drop by and read up routinely. I decided I would update this thread due to the encouragement many of you gave.

Shortly after my last update I was asked to begin managing the kitchen of the restaurant, ordering food, scheduling, and managing the kitchen help. After a short time I had released a few people who were not, in my opinion, helpful or team players. I have encouraged the other cooks to be creative and capitalized on their individual skills. The results have been increased business because word is getting around that the food quality has increased dramatically, and an enthusiastic kitchen staff who are having fun, being creative, and kicking out some really great food.

I brought my own smoker/grill from home and have been serving smoked/grilled meats with my own recipe BBQ sauce. The response has been overwhelming. Yesterday I was given the green light to buy a commercial smoker/grill.

The general manager who hired me originally was released a couple of months ago because of disorganization frosted with a little incompetence. She was replaced with the assistant manager who has many of the same traits. Starting next Tuesday I am the new general manager of the restaurant! :bounce:

Again, thanks for all of your recipes, tips, and encouragement!

[Phentex]

38. That's exciting!

When will we see you on Top Chef? ;-)

Glad to hear things are going well for you.

[pipoman]

45. Not anytime soon probably

the residents of my area like my cooking. This is an ethnic German and Russian rural area so in addition to traditional central plains comfort food I cook some ethnic favorites...lots of cabbage. :9

[sandnsea]

41. Congratulations!

This is a sauce recipe I have used on pork and chicken. It doesn't have the traditional flavors I look for in a bbq sauce, but since I am cutting out added sugars, this is a really good alternative. I like finding foods that are healthy and delicious. I used canned crushed tomatoes, which are low in sodium too. I simmered them with onion and garlic. Then followed the rest of the recipe, except I just used whatever peppers I had on hand. I also think if you grilled the peaches, it would add a bit of a smoky flavor. This doesn't taste like much in the pan, but when you put it on the meat, it is really good. Your mentioning of smoking and grilling made me think of it. That's the best way we've found to improve the flavor of our food without unhealthy fats and sugars. I didn't use the bacon either, I used olive oil.

http://www.epicurious.com/recipes/food/views/GRILLED-PORK-TENDERLOIN-WITH-PEACH-BARBECUE-SAUCE-230636

[pipoman]

46. Thanks for the recipe

I have some pork loins in the freezer. Some of our regulars have issues with sugar which is a key ingredient in my bbq sauce. I often serve my sauce and another less traditional bbq sauce. Have served a Thai peanut sauce and a few others, I'll try this one. I started grilling on Thursdays. I have a grilled entree, hamburgers, brats, chicken,etc and a baked potato bar. The locals just love it as do the employees of the local manufacturers and the employees of our sister nursing facility. Then I serve smoked meats on Sunday. The customers love it and so do my bosses as the smoker allows me to turn cheap meats like brisket and pork shoulder into delicious, high value food.

[hippywife]

42. Yaaaaa, Pips!

You are awesome! So glad you found a place that can appreciate your talents. I :bounce: with you!

[pipoman]

47. Thanks my friend!

:toast:

[Longhorn]

44. How wonderful that you've found something that you love

that is also such a contribution to your community! Thanks for the update. It really makes me smile to hear about your success but especially how much you care about doing a good job! :yourock:

[mtnester]

39. I have been cooking for my Grandpa the last couple of months

His health took a turn and it put him down in the bed...when you have CHF, are 86 and get the flu (the flu shot he got missed the flu bug he caught)it puts you DOWN in the bed...my Grandpa is tough because I believe it would have killed anyone else...seriously.

So, it has taken some time for him to recover, but we recently ran in to him really not eating a lot...I know all the reasons the elderly don't eat, and I suspected he was taste bud bored with his own cooking.

So he has been getting meals that he has not in years (his wife, my Grandma, passed away October 2006, but she has not been well enough to cook for him for quite a while, he wa actually cooking the last 10 years)...last night I fixed him breakfast for supper...he got some amazing Applewood smoked super thick bacon, my famous egg, cheese and potato pizza (it is almost really a fritatta)and some fried, in real butter, cornmeal mush with some REAL maple syrup on it. He loved it as he had not had that in years. Also, he is a bit frugal and won't splurge on himself when he goes to the grocery, but I will...so I buy and prepare things he would pass on as too costly, or won't justify.

He has enough for leftovers...I fix him sandwiches and soup for his lunch snaking, and he loves the yogurt and eats a lot of it.

Sometimes though, he forgets to eat. I know where he is health wise, and I know that only if I am a lucky dog, will he be around many more years...so this I can do for him and he appreciates it. I am willing to bet the folks you are cooking for will appreciate your food as well...just because they are elderly or retired does not mean they are not adventurous eaters. I know many may have diet restrictions, but some, like my grandpa, have really none as their doctor's know that to deny good food the last little bit of their time, it to be mean.

Have fun with this, it sounds like you can do a couple of things in addition to realizing your dream...and these folks have great sotries to tell...listen! :)

[pipoman]

48. Some of our customers and the residents

have dietary concerns but there are usually options for them or I will go whip them up something in the kitchen. They love the grilled and smoked foods as this adds a lot of flavor without any additives. Good on ya' for taking such good care of gramps!

[Callalily]

40. Thanks for the update!

It looks like you've found your niche! Congrats!

[yellowdogintexas]

43. Congratulations! I used to lunch quite often at a Retired Teacher's Apartment

Community. They had a similar arrangement: open to public for lunch and boy was it packed. They made the BEST meatloaf! The residents meals were either heavily discounted or included in their rent so if they were able to come down to eat they did. There would be office workers, residents, lawyers, salesmen etc. EVERYBODY ate there that worked in the surrounding office complexes. Great food, good prices.

This was in Nashville.

[pipoman]

49. Sounds similar except

most of our customers outside of the residents are from 2 large local manufacturers. We also have meeting rooms and get quite a few groups.

[pipoman]

50. Thanks all

for your kind words. It is a joy to go to work both for the love of the customers and for the beautiful dining room. Here are a couple of pics, the first is me at a carving station on Sunday the second is a shot out the windows behind me.

[pipoman]

51. I promise, last update

One year has passed since I started to work making soup and breakfast at the restaurant. It has been quite a year. Word is getting around that the food is good and our special events (weddings, celebrations, meetings, etc) are growing at a rapid rate. Our dining room has long been the most beautiful in the area, now we have the food and service to match.

As General Manager I don't do all of the cooking on a day to day basis, I always cook for special events and monitor the food as it is prepared. The cooks, wait staff and dish people all are enjoying their work now and take pride in providing a great product.

A couple of months ago the activities director of the wellness center (which we share a building with) asked if I would teach a cooking class. I agreed. The class was titled 'Simple Savory Soups', it was to teach how to make great soup without simmering all day, and about making enough to freeze for future meals. Within a couple of weeks the class was full, I can only seat around 12 people in the kitchen. So we scheduled another class and it filled up too. The day before the class (last Monday) there were 4 people on the waiting list. I had the director call them and let them come, so we had 14 people each day. I made 4 soups from empty pots in 1 1/2 hours. Every one tasted all of them and took a quart of soup home. Everyone seemed to enjoy the class and several have asked for another.

This is a photo taken by the activities director on her cell phone.

[hippywife]

54. That is wonderful!

I'm so happy for you that things have worked out so very well.

And it doesn't have to be the last update. I enjoy living vicariously through your success.

We just miss having you around as much. :hug:

[pipoman]

60. Thanks

my friend. I wander through and read regularly, I just don't have confidence that I can keep up with a thread if I post. Be sure to send an instant message if you are ever traveling through south central Kansas...I'll buy your lunch.

[Tangerine LaBamba]

55. Well!!!!

I just read your odyssey, and I am charmed and honored to have been taken along on such a great ride. Thank you very much for the enchanting story.

What a difference you're making in the lives of people who are far too often overlooked by our society. I'm always taken aback by the people who believe older folks have no palate or are uninterested in good food - nothing can be further from the truth, as your story shows.

That you're living your dream only makes it better. You're a wild success in every way, and I can do nothing except sit back and smile and be absolutely thrilled and happy for someone I don't know but who was kind and generous enough to open wide the gates to an astonishing and courageous life and invite in strangers who can't do a thing except ask

"So, what's on the menu tomorrow?"

I'm curious, though - what do you think, now that you've been within that world for long enough to have had a look from different perspectives, was your most popular dish?

Which one didn't work at all?

Have you ever fixed Borscht (that's for dinner here tonight), and, if so, how did it go over?

Do you clients ever offer recipes or suggestions?

I think you're doing something very wonderful. A thousand congratulations.

:toast:

[pipoman]

59. Thank you

"So, what's on the menu tomorrow?"

Funny you should ask...For the past several months I have been throwing some exotic curves on Wednesday every so often. It started a few months ago with frog legs, the restaurant was full, including many people I seldom see. Since then, we have served several odd entrees which have all created a bit of a stir in our otherwise quiet, uneventful little community. The last unusual fare was...mountain oysters..the restaurant was full. Many retirees who, while living in cattle country all their life, had dined on this prairie delicacy many times before. There were also those who have never eaten them in spite of living in their indigenous zone. One guy, well into his 90's, came because he had never tasted them before. When I serve one of these unusual dishes I usually serve something which will also appeal to most other people. One such dish which I introduced several months ago are chicken wings. Sounds pretty common, but not here. Most of the residents had never had traditional buffalo wings until I began serving them. We usually serve the wings 4 ways, traditional buffalo, honey mustard, country fried, and with my own Kansas City Barbecue sauce recipe. Wings have become a favorite with the oddball dishes I sometimes serve...Sooo...tomorrow? Alligator tail nuggets(farm raised of coarse) and chicken wings.

Most popular dish(es) Waffles (we served 230 people waffles in 2 hours last Thursday evening), Fried chicken, and Kansas City style BBQ. I can't think of any complete failures at all.

I serve Borscht regularly, this is a Russian/German enclave, it is a favorite and I do several variations as every family here has their own version with very minor differences.

I have an open invitation for customer recipes, when I serve the dish the customer eats free that day. I have picked up several regional favorite "secret" recipes with this offer. I regularly take suggestions. Often a customer will say, "when are we going to have____ again", I usually answer with a day the following week or when they can be there next.

[sandnsea]

62. Congratulations!

What a great life transition. Glad it's working out so well for you, and so so many other people around you as well. That is a success!!

[Lucinda]

52. That's wonderful!

I didn't realize it was an older post when I first read this! I'm so glad that it worked out for you!

[Callalily]

53. I'm sure that I'm not the

only one here who appreciates your update. Glad to hear that all is going well.

I too love to make soups, and I'm not surprised that your classes filled up so fast.

Wishing you continued success.

[Tesha]

56. Thank you and well done!

Talk about a life-change! Wow! To go from the hang-you-head for 8 hours 5 days a week - to being appreciated, to work to being joy, to cook for people! Thank you for your update, otherwise I never would have read this wonderful odyssey ...

I've always believed that pure, healthful, simple food nourishes more than just a body. Thank you so much!

[cbayer]

57. Wow, that is so cool.

My parents live in a community where all the residents (about 200) get together for lunch (big meal of the day there) every single day. They love it. There is always one main dish and one vegetarian alternative, a simple salad bar, two sides and dessert.

Best of luck with this. It sounds like it could be a great opportunity.

:hi:

[cbayer]

58. I replied before I read the whole thread and didn't realize you have been doing this

for a year now! I am so glad that it worked out for you.

:hi:

[pipoman]

61. Thank you

all for your kind comments.

[pipoman]

63. I know, I said before that I wouldn't revisit this thread...

This thread has sort of become my memory, and I couldn't help myself on this second anniversary of my life changing move.

The last year has been relatively uneventful, which is actually a good thing. For so many years this restaurant has been inconsistent in food quality, employee retention, and hours of operation. The food for the last 1 1/2 years has been consistent which has resulted in consistent growth, both on daily menus and special events.

Employee retention is great. I have had to remove a pretty good cook this last year for cause. Shortly after I started managing the kitchen at the restaurant I hired a Mexican woman part time to clean the restaurant after hours. She has a good full time job in a local manufacturing company. Shortly after I hired her, I hired her sister to work full time in the dish room. Shortly after she started in the dish room I felt she had more potential than that, despite the language barrier. At that point I started training her on salad prep, and other aspects of cooking but didn't have a position for a cook until I had to fire the other cook. So I moved her from the dish room, hired her neighbor for the dish room and began training her on more cooking. It is a bit of a challenge, her English has improved dramatically since she has been here, but she doesn't quite get the Russian/German palate of our customers, but she is learning and is always enthusiastic. Every Thursday she makes a traditional Mexican lunch special which is gaining a good following. Last fall I sent both of the sisters to a 3 month long cake decorating class, so now we can offer decorated cakes along with our pies and other homemade desserts. Both of these women have made an impact on our little community. Their mother in Mexico had her leg amputated due to diabetic issues. We found a very nice electric chair which they couldn't afford. I asked and received donations from residents and executive staff and was able to help them buy it, they took it to her at Christmas..they are definitely part of our little family.

Another key employee, and my mentor turned 80 this year. She works every day and keeps us all in line, monitors waste, and has helped me master some of the traditional Mennonite fare which is always appreciated here. I have been working on cheesecake mastery. After much work I am beginning to gain a reputation in the area for the best cheesecake around. I have sold quite a few to area residents and even to other area restaurants.

Earlier this year I prepared and served 300 people a family style Italian meal including chicken alfredo with asparagus, eggplant Parmesan, basil pesto with grilled shrimp, salad served in cheese bowls and tiramisu cheesecake. This was for our biggest fund raiser of the year, people pay $125 per plate and everyone was happy with their food. It was challenging to serve that many people at one time and was compounded by being an off site venue. Great fun, very exiting for a few hours..

That's about all I can think of, our numbers continue to improve and my enjoyment hasn't yet waned, looking forward to a great 2010.

[housewolf]

64. So heart-warming to hear of your success, Pipoman

I'm so happy for all of you. It's wonderful to hear from someone who's doing well in these times. It's nice to know that all your hard work is paying off.

Kudos to you!


:toast:

[pipoman]

68. Thank you..:-)

[Warpy]

65. According to Bourdain

the best French chefs in high end restaurants in Manhattan are all Mexicans.

Your instinct to promote these people is sound. They're damned hard workers and you can pretty much assume they're foodies, too.

[pipoman]

67. A couple of months ago

I visited my son in San Diego. I took a group of young marines to a very nice, and expensive Italian restaurant in the Gas Light District. This restaurant had a semi-open kitchen. One smart ass in the group who had recently returned from Japan piped up, "You know you're in America when your expensive, authentic Italian meal is being cooked by Mexicans", in fact it appeared that all of the cooks were Mexican.

Seriously though, I love these 2 women, they are very conscious of quality, cleanliness, and consistency..the three things I believe are most important, I never have to wonder, I always know that they have done the best they know how with the products they have. In addition to these two, I hired one of their 16 year old daughters to wait tables part time. There is a 10 year old son who volunteers at the associated nursing home, he visits with residents, plays games with them and plays his saxophone...community service. One of their husbands works occasionally but his wife refuses to let me pay him saying, "if you pay him, he will not come back again, this is his community service".

[hippywife]

71. Welcome home, dear friend!

I am so glad to hear from you and to hear that things are going so well. In what can be a very volatile industry, personnel and cost-wise, it's kudos to you that all are doing so well and so well, if you get me. I'm certain it's your management that is keeping everything not just the way they should be, but also progressing. I'm so happy that you are still enjoying your dream. :hug:

And for anyone here or there who think your "Mexicans" or any other are either one thing or another, either good orbad, I will only say that they are talented, consciencious individuals of the human race. One's ethnicity neither endows these qualities or is cause for a lack of these qualities. These kind of people exist all over the world, in every country. So are those that would stereo-type out of ignorance, either one way or the other.

Please stay happy, Pips, and come back to visit any time you can. :hi:

[pipoman]

75. Hey hippy

thank you for your kind words...and I don't disagree with you.. :hug:

[JeffR]

73. Wonderful to read that things are going well for you, pipoman.

And the chair story is heartwarming. Wishing you continued success and the best of all vibes for another great year.

[pipoman]

74. Thank you

my friend, I miss the time I spent in the photog forum, I just don't have enough hours in the day...

I am proud of our residents who have not only accepted these good families, but have been willing to put their money out there for a woman who they don't even know.

[JeffR]

77. A wonderful thing for them to do, definitely.

And if you ever get some time on your hands, we'd love to see you pop into the Photo Group.

[Phentex]

81. I'm glad you reported back...

I enjoy hearing from you and your story is uplifting. I hope you will check back more often!

:hi:

[blaze]

83. What a great thread!!!

Please don't apologize for revisiting!!!! It's a treat to be able to share your journey. It sounds like you and your restaurant are a perfect match. That's quite a gift. For both you and your customers. :)

As to the carpel tunnel... I had surgery on both my wrists many years ago. (What a relief *that* was!!) At one point, the symptoms started to return and my doctor suggested I buy a couple "cock-up" braces and wear them when I sleep. You can find them in a store along side ace bandages and Dr Scholl's (sp?) inserts. They did the trick and I haven't had to use them for years.

I'm already looking forward to your next revisit. :)

[tigereye]

104. what a pleasure to read this thread -so enjoyable and

heart-warming related to your change of career and success!


Good inspiration to those of us who may be thinking about changing careers in general! :thumbsup:


ps-= the food sounds so good!

[daleanime]

66. Excellent...

Good Luck!O8)

[supernova]

69. This is wonderful to hear!

Congrats on your new life pipoman. :D

:bounce: :bounce: :D

I really enjoyed reading this thread. It's so rewarding when I see a life change that has worked out so well.

And I'm really glad that the older adults you serve are getting better quality food. Sounds like they are as glad to have found you as you them. :-)

[japple]

70. Thank you for updating this thread. I have enjoyed reading

your holiday posts, but this one almost brought tears to my eyes. It's so heartwarming to read how your life has been changed and how you are helping others to improve theirs. This is how big changes start!

[beac]

72. Very cool. Good luck and make sure you have comfortable, supportive shoes and

consider investing in leg supports of some kind (BioSkin makes a good one:http://www.dme-direct.com/bioskin-calf-skin-bio-skin-support-sleeve-brace-shin-splint/)

I've worked in food service off and on all my adult life and I wish I'd paid more attention to my poor legs back when I was first getting started.


There are several trade magazines you can get free subscriptions to (if your facility doesn't get them already.) These are nice b/c the recipes are already in feed-the-masses proportions. Here's a list of some of them: http://dir.yahoo.com/Business_and_Economy/Business_to_Business/Food_and_Beverage/Restaurant_and_Food_Service_Management/Trade_Magazines/


As a matter of fact, I have a file full of commercial recipes saved from my catering years. I am getting ready to move and was going to toss (well, recycle) them. Would you like them? PM me with your address and I'd be happy to mail some of the better ones to you.

Cheers,
beac



ETA: Oh dear, I somehow missed the '08 on the OP! After reading down the thread it seems like you've made quite a success of it. Congrats! (and I do hope you are taking care of your feet/legs ;) )

[pipoman]

76. I have been wearing

Birkenstock non-slip clogs and haven't had any problems with my feet or legs yet....I am having a bit of arm pain and finger numbness..I think it is tennis elbow or maybe carpal tunnel....or maybe it is just 44...

Thanks for the link, I'll explore it..pm sent..

[Warpy]

78. 25 years of nursing taught me a few things

Anti embolism stockings are the best support hose around. Spend a day on your feet in those suckers and you still feel like dancing at night. They're outrageously expensive and ugly as homemade sin but they wear like cast iron if you dry them over the shower bar and never put them through the clothes dryer. They're available at medical supply shops. Measure around your calf so they'll know what size you wear.

The best footgear I ever found for being on my feet on cement floors for 12 hours at a stretch were Z-coils. Second best were running shoes. Nursing shoes sucked and clogs and Birkies just didn't give enough support.

The numbness in your fingers is not a good thing, it can be an early sign of carpal tunnel. You need to start doing exercises whenever you notice it during the day: http://www.safecomputingtips.com/carpal-tunnel-exercise.html

[Tesha]

79. arm pain and finger numbness..

could be a nerve in the neck getting pinched.

Shoulder rolls and stretching could help.


and I love reading your updates, I admire you greatly.

[beac]

80. Elevating your legs at the end of the day is also recommended.

It's an old ballet trick and a doctor friend who did sports medicine for an NFL team confirmed its value, so I'm assuming it's good science too.

(Whether you choose to picture yourself as Nureyev or Brees is up to you. ;) )


Replied by PM as well.

[susanna]

82. Fantastic, pipoman!

I too am (in the process) of realizing a dream. I was laid off from Ford in 2008 and have been attending culinary school since then. I'm 2/3 way through the program. I've never been happier. :)

Cooking in a commercial kitchen is addictive; it's no wonder the chefs are a little "off." It isn't easy, that's for sure!

I LOVE breakfast cookery. I envy you. One day soon, maybe! On my way. :)

[housewolf]

84. How cool!

I love hearing that when folks go to culinary school with dreams of opening their own restaurant someday. I love hearing that you love it so much. Big time Congrats to you for following your dream and finding something you love so much!

[susanna]

85. Thanks for the encouragement, housewolf!

It can be hard sometimes, but it's really neat to be surrounded with people who are as nuts about food as I am. Makes it all seem a lot easier! :)

I'm currently in my 2nd year, and as we speak (post?), doing the homework for creating a concept restaurant from the ground up. Very fun!

[hippywife]

86. She's very good at encouragement.

And I wish to congratulate you also, Susanna. Way to go on realizing YOUR dream! :hug:

[susanna]

87. Thank you too hippywife!

I wish I could post more! I just figured out that time has limits LOL. I do lurk and post when I can, but it's often few and far between these days.

This is such a great group and you are a big part of it. I always feel welcome here, even when I haven't been around. :hug:

[tango-tee]

88. Good for you!!

Wishing you a great time in the kitchen and much success!

[pipoman]

89. Well, another year has passed.,

and another chapter in my midlife career change. Again this year, I haven’t had a lot of time to do anything but lurk in the foodie’s forum. Since my last update my job duties have expanded, more on that soon.

During the year I have taken ‘made from scratch’ to a new level for this restaurant. Now virtually every single thing served is made on premises, from scratch, with as many seasonal and fresh ingredients as possible. Our bread baker has begun baking all of the bread we serve, including hamburger buns. All of our salad dressings, desserts, and entrees are made fresh. I went to farmers markets every Tuesday, Thursday, and Saturday throughout the entire season. We have expanded our healthy choice menu and created new healthy daily specials. Every Sunday for 10 months has had a waiting list to get in…we serve between 200 and 300 people every Sunday.

I was allowed to purchase a new piece of equipment this year. A new Cookshack wood pellet charbroiler. It is really a great piece of equipment which adds so much flavor to our food. There was a bit of a learning curve, but we have mastered it.



Another year of successful banquets has resulted in yet more banquet dates. Our large annual fund raising banquet in November was extremely successful. The menu was challenging, not from a standpoint of preparation on a small scale, but in serving almost 300 people plated meals which were elegant, completely fresh and served hot all at an off-site venue. The food was wood grilled beef tenderloin which I hand cut from whole, fresh, steroid and antibiotic free beef, or wood grilled chicken. Both were prepared on the new charbroiler. The tenderloin was served with goat cheese and white wine and clarified butter garlic sauce with grilled baby carrots and traditional alfredo on penne pasta. The chicken with sautéed fresh wild mushrooms, and asparagus, with a mascarpone, grilled onion, red skin potato mash . What I try to do with banquets is to serve hot, freshly made, homemade food. Banquets are different in that we serve 40-300 people in no more than 15 minutes so we must staff accordingly. The challenge of serving fresh food in this quantity is why most banquet caterers serve mostly preprepared foods, and people sort of expect the food to be marginal and tepid. Banquet desserts are almost always purchased fancies. We make our own desserts with flavor being primary. Purchased desserts may be more uniform and fancy, but ours offer flavor surprise. This is one of the desserts I made and served at our annual Valentine’s Day banquet Saturday evening, which illustrates my point. ..tuxedo cheesecake..if it were purchased, it would have looked a bit more professional but the flavor was distinct and bold.



The first of December I was called into my boss’ office. He said that they were tired of my moaning and groaning about the food at our associated nursing home (he too has wanted change, just figuring out the logistics has been challenging). Like so many nursing facilities, ours had moved several years ago to more pre-prepared foods, mixes, and generally hospital food. My issue is that most of the residents have spent their lives cooking good foods in traditional ways and eating seasonal veggies and foods. They don’t have a choice where they eat, I want their food to be the best it can possibly be. Don’t get me wrong, the food being served was completely commercially acceptable and properly prepared, just not like home cooking. So I was asked to manage both kitchens at the nursing facility, as well as the restaurant…I accepted. The timing is pretty good as the 2 main cooks at the restaurant have hit their stride and are in full bloom. The woman from Mexico who I spoke of in last years update has just really turned into a fantastic cook and the renewed enthusiasm of the young man combined with his talent has made them a great team capable and willing to turn out very good, creative food, freeing me up to work at the other kitchens.

I am excited for this new challenge. The challenge is two fold, first is to create a cohesive team at the nursing home creating great, simple food which conforms to all of the regulations and medical orders needed in a facility like this. The second is to not let any balls drop at the restaurant.

[hippywife]

90. Pips!

It is so great to hear from you once again and hear what/how you are doing. Very exciting reading. You are doing fabulous! So proud of all the progress you continue to make! Sounds like you have a great staff who knows how to work like a team.

Miss you lots around here, but can't have you dropping any balls anywhere. But it is always wonderful to hear from you.

Take good care of yourself and don't let any of the new responsibilities add any stress to your life.

:hug: :hug: :hug:

[pipoman]

91. My friend

I have been watching your posts...I'm not always good at responding as I should. Your cottage industry appears to be doing well..I have seen your posts in the market place..very cool..

Glad to hear you have made it through these storms we have shared, we have made it too though not without lightened pocketbooks..

Great to hear from you and thanks for your well wishes..:hug:

[hippywife]

92. Thank you, mon ami!

I always wish you the very best. You always seem to bring it about. :D

[pengillian101]

93. Wow, what great achievements!

Good on you! Best to ya. :hi:

[pipoman]

95. Thanks for your well wishes..

btw, this pic is of my head cook/kitchen supervisor..I'm the old guy upthread..;)

[pengillian101]

97. btw, this pic is of my head cook/kitchen supervisor..I'm the old guy upthread.. ;)

Well - you are better looking, no doubt. Have fun!

[blaze]

94. WooHoo!!!!

I'm *SO* glad you've checked back in!!!

This has been such a great journey to follow!

I suspect you won't let any balls drop! :)

Now come back when you can and share some recipes!!! :) :hi:

[pipoman]

96. Thank you for your encouragement

and I will post more this year..:hi:

[pipoman]

98. I failed to mention

that I lost the one who inspired me by teaching me technique, not merely recipes...my mother passed away December 11...she knew I was going to be working to improve the food, and thus the lives of our residents..without her patience when I was young and her influence I would never found my true niche..

[hippywife]

99. I am so sorry to hear that.

Her memory and legacy lives on in what you are doing to enrich the lives of others. She lives on through you and your success in improving the lives of your residents. :hug:

When you have some time to spare here again, I wish you would talk about her. :)

[pipoman]

101. Thanks hippy

I have many early memories of cooking with mom. I grew up in a small Swedish enclave which was family oriented and much of the family time centered around food. Holiday cooking always marked the festive season, it was a combination of Swedish sweets and the more common favorites like fudge and peanut butter cookies with chocolate stars. Cookies and candies leading up to Christmas, then some of the more traditional holiday comfort foods around Christmas.

One of the yearly regulars was divinity. It wasn't really one of my favorites. When I was in high school I took a home economics class. Between Thanksgiving and Christmas, one of the class projects was to make holiday cookies and candies. We broke up into groups of 3, then had to draw our assignment from a box. My group drew divinity. My other 2 partners didn't know what divinity was. The teacher said that divinity was her husband's favorite, but she had never made it successfully in all her years of marriage. She said hers was either sticky or dry and crumbly. Apparently divinity is tricky to make. The teacher had recipes or we could bring a recipe. Since the teacher had already said she couldn't make the recipe, I brought my mom's recipe. Turned out it was the same as the teacher's. I made the recipe as I had so many times before, instead of using a candy thermometer, I used a glass of water as I always did to determine the proper stage of cooking. When the ball was right, we panned it up. It cured and was perfect, not crumbly or sticky. The teacher had watched the process I used closely and remained incredulous throughout the process, my team mates weren't really into it. That evening the teacher attempted to make it at home using my method and ended up, again, with a sticky mess. I received an A on the project, and the teacher paid me to come in after school and make her another batch.

This should have been a wake up call to me to make cooking my life's work instead of waiting 25 years. To this day cooking is something which just comes to me. Sometimes it is as if food preparation is an out-of-body experience for me. While some things turn out better than others, I can't think of a single failure since I have been cooking professionally. I credit this to my mother's instruction from a very early age, making cooking 2nd nature to me.

[Lucinda]

105. I'm glad you found your passion, even if it was a little delayed

I wonder if your teacher ever did master divinity. :)

And kudos for doing what you can to make food something special for a captive audience. Aging members of my family have all held on to their passion for food when many other things no longer held any interest. It really does matter to many of them.

[hippywife]

106. A great story and

a beautiful lady. I'm sure you miss her terribly. Even though we expect these things to happen eventually, it's very hard when they do.

Like I said, you are her legacy, the continuation of what she loved to do and the success with which she instilled that love in you. I bet you think of her often when you are making certain dishes, about how she would have done it.

Thank you for sharing her with us. :hug:

[Phentex]

100. Sorry to hear it...

Nice tribute to your mom that you are so passionate about your food.

I've enjoyed your updates. Hope to see you around more!


:hi:

[pipoman]

102. One of my only regrets is waiting so long

to pursue this dream. My mother always worried about me when I was confronting unfriendly people in my previous carrier...she credited most of her grey hair to me..she was so happy about this new carrier path..

Thanks..

[beac]

103. I'm so sorry for your loss, but I know she must have been SO proud of you.

And I know it made her happy that she lived to see you in full bloom in your proper profession.

:hug:

[fortyfeetunder]

107. Congratulations!

I've been following your posts but never posted. I am so glad you followed your calling and making a difference in the lives of so many. Also read about your mom's passing, and glad she was around to see you blossom as a commercial chef. I wish you much success!

[beac]

108. I thought of you today when I got an email from this magazine.

The publication is full of inspiring ideas for professional cooks. Subscriptions are free!


http://www.foodarts.com/

They are apparently launching a bi-weekly newsletter with tips & recipes and I thought you might be interested.



ETA: Here's the link for the email subscription: http://lp.foodarts.com/email