mrjeffmccarthy.com

Well faithful readers, this week I gave my two weeks notice at Fenouil.  That’s right, I’m resigning from my pastry cook position, as it seems best for all concerned.  I’ve been waffling back and forth on this for weeks, but the factual truth is that I’m going nowhere at this job.  It’s a great kitchen to work in, but ever since I broke my wrist and couldn’t work for 6 weeks, things have been going down hill.  It’s mainly personal, but It seems to be the best course of action for everyone involved that I just call it.  86 Jeff.  On to the next one.  I’ve also decided to broaden my horizons a bit…I took a line cook job at Roux.  I’ve realized that you don’t make enough scratch as a pastry cook, and most restaurants don’t need more than just the pastry chef.  I’m not saying I’ve given up on pastry, I just wanna switch it up a bit.  Besides, I love all food…and I can cook.  I got a really cool vibe when I staged at Roux.  The place has great heart, everyone seems like they want to be there.  I worked part of a brunch shift this past Sunday, poaching eggs and such, and it seemed like a really cool kitchen.  I think there will be opportunity to learn, and maybe help out the pastry chef with some prep as well.  The main thing is that I can walk there in about 8 minutes, and they make all thier own bacon.  I’m also seriously considering going back to school next summer and finishing my degree.  Crazy times, man, crazy times.