So.... it has been a long time...... Starting with.... a bit late yet, happy new year! Hope 2016 would be a great year for you readers and ... MYSELF(laugh)!
... where should I pick up... After CJWDT'15 "sandstorm to India"(eventually I ended up at Kazakhstan, not India), I came to the U.S.... it was April 11th last year. From there, I have been back and forth the cities, NY, DC, Chicago, LA, SF and so on... Last 8 months I had many job offers including some Michelin star restaurants and head chef positions, but.... I never found one seems right for me. I'M STILL LOOKING FOR MY JOB, RIGHT PLACE WHERE I CAN SHARE MY PASSION, SPIRIT AND INSPIRATION.
Since I left my last job August'14(!!), I have been lost n' struggling in this never ever ending job hunting.(a bitter smile) I have currently 2 temporary part time jobs... one is actually not cooking(a gentle smile), the other is menu consulting. Honestly I was a bit against doing menu consulting because I always want to put 100% of myself into one restaurant coming first, last to leave, every single details. And I felt like menu consulting is like adapting my children(my dishes) into the restaurant not working all the time. BUT same time I always thought it could be quite interesting to develop new dishes for multiple restaurants with different styles and menu concepts.
What happened was last December I got a phone call from one of the restaurants I sent my resume through craigslist classified. The classified didn't mention any informations about the restaurant which some places do. The owner explained about the restaurant, the restaurant is steakhouse concept which I have never worked before.... even after 190-ish stage! I told him this is not the type of the restaurant I'm looking for, but then he offered me menu consulting job even just one month! It was mid December and since I knew the job market will be dead next one month, I decided to take the job.
The pictures above is couple dishes I have done for the restaurant. From top to bottom >>
Korean scallion pancake with miso cured foie gras: crispy scallion pancake / miso cured foie gras / chijimi sauce / dancing scallion / crispy nori / toasted sesame
Red, pink & purple: roasted salmon / baked red beets with brown butter vinaigrette / maple pomegranate gastrique / pecan gremolata / red beets powder / smoke salmon flake
Crispy chicken wing with carrot yakisoba: crispy chicken wing / carrot noodle with homemade yakisoba sauce / shaved scallion
I have been working 3 times a week as a consulting chef now and have presented around 20 dishes so far. Our contract supposed be finished by this week, but we decided to extend our contract week by week while I keep searching my new job nationwide. I'll see if I can find my new job in next 3 months... I'm considering this will be "my last job in the U.S."...... have to be "RIGHT" unlike my last job!! If I can't find anything next 3 months or rather say whole entire one year round, I'll most likely leave this country.... I'd love to add the word "permanently", but let's keep it in my mind this time. Don't know where I go in that case yet... Maybe India, Singapore, Hong kong, Dubai, Australia .... I have no limit of freedom, but budget./laugh Anyway hopefully I come back with my new job and blogging again like old days soon!! Again all the best on 2016!!!
Cheers,
Tadateru Charles "CJ" John Tokudaiji a.k.a. Culinary metal vagabond
1/13/16