A lot of people get depressed after the holidays, but I get happy. The toughest, busiest time of the year has passed, and I don’t have to worry about it for another year. The New Years Eve dessert is done (Chocolate 4 Ways, above.) and the 200+ diners (at Roux) are happily fed. And of course in a few days I’ll be starting my new job at Ten-01. Already the excitement is building, and people are talking. It’s been a crazy couple of months since I broke my wrist, shit, since I’ve been in Portland. I really hope to settle in to this new job and concentrate on becoming a better chef. I’ve resolved in the new year to focus hard on the things that matter most to me, and to weed out the things that are bogging me down. I’ll be 29 this year, time to grow up. I’d like to send a big mrjeffmccarthy.com shout out to Papa Haydyn, Fenouil, Lucier, 503 Carlyle, Roux, Genoa, and any other place I may have forgotten that I interviewed, staged, or worked at since arriving to this great city in May. All the great chefs and people I have met have given me an interesting understanding of what a small pond we’re all swimming in here in Portland. Also big ups to my sweetie-pie, Kate, for always being there and always supporting me through these transitional times. Likewise mad props to Jaybill and Keri, for being understanding whenever I came up short on rent. I love y’all (sniff.)
Aw honey…….sniff sniff. Love you.
That last one was from me……you’re girlfriend. I’d be a little scared if you left yourself that comment…..
You have a great attitude heading into the new year. Good luck with the new job and may 2008 be the best year ever for you.
make sure you stay friends with my boyfriend when you get all that good press for being the pastry chef at Ten 01. I was hoping he could con you into helping him do man stuff around the house.