a bit more about the Masters

Everyone has been so excited for my opportunity at the Masters and it has been fun talking about it to everyone - first of all, there is something thrilling when you have the inside scoop on something exclusive and secret and you can RUIN it (okay, that sounds so terrible! really I just mean...oh god I can't rationalize this one can I?). All that aside, it has been fun talking about it because every time I open my mouth I realize that I have learned something ELSE that I didn't even think of when I talked to the last person.

I love cooking because there is always something new. It never gets old, never ever. There are elements of art, science, beauty, nourishment, constant motion, excruciating patience, problem-solving, people pleasing, and hospitality involved in culinary. You must be a jack of all trades and master of EVERYTHING in the kitchen - you play with fire, hot vs. cold, prevent foodborne illnesses and contamination, lift heavy things (in my case reach to high shelves), etc. Maybe my favorite aspect in the kitchen, but also undoubtedly the hardest on my heart, is the ethics behind food. Where did my food come from? by what means was it gotten? where is it going? how much is going? am I meeting a need with my food or ignoring a need with my food? those questions will always plague me (dear Lord, please let them always plague me).

I was blown away by the immense amount of knowledge my chefs had last week and how they too still had so much to learn. I am excited to pick up better knife skills, learn how to prepare and make EVERYTHING, but I still have fear that I will not develop a discerning palette. I have heard that this can make or break the most skilled chef. During my vacation with my parents to Niagara's wine country, I could definitely learn to taste and smell and identify certain flavors in the wines while we were there. When I came home, I stopped trying and so I stopped tasting the details - what a shame. The hope in that, though, is that my tastes WILL be developing as I try.

Lastly, a few weeks ago I had mentioned a hopeful interview I had with Villa Tronco of Columbia for a 400-hour back-of-the-house internship. Well, I have been in that limbo of do-I-follow-up-again-or-do-I-leave-it-in-their-court and thankfully, Chef Tom put my mind to rest last night during the festival and called to say they wanted me aboard! I danced a jiggity jig upon my re-entrance into the festival (Indie Grits. Be there). I start Tuesday at 8:30am, expected in full chef attire and ready to roll. Let me tell you...I am SO ready to roll. I am so happy I won't be wasting much time in between the Masters and a kitchen here.

My only frustration with this whole thing is this. Chef Tim in Augusta told me I was too nice and too short for the hospitality industry, so I proved him wrong about being too nice. But then Chef Tom of Villa Tronco told me that "Carmella [3rd generation owner] thought you were as cute as a button so welcome aboard." So I am too nice for the industry, but just right on the cuteness factor? if I am so damn cute and it is getting me great opportunities, why have I even been spending my time studying for a 4-year degree? to have something to compensate for my niceness which is apparently a problem? this restaurant business could prove much more difficult than a proper tournée.