LA NOUVELLE ORLÉANS.

Wow, tracking the passage of time is a difficult task. It feels like yesterday that I was lost in the world, relying on the things attached to my bike. Since my last update, my life has changed unimaginably. Here is a quick update on the situation. After spending a few weeks in Des Moines, it was time to leave my parent's place and search for a new home and a decent job. Not by coincidence, I ended up in the city with the highest population of French speakers in the states. With the Buick packed up with my closest possessions, I headed to Lafayette, Lousiana. For several months I worked for a French/Cajun-inspired cafe. The kitchen was tiny and dirty, but I made it work and learned much about the local cuisine. One weekend I visited New Orleans, and I knew that this city was for me. The French Quarter oddly felt like home to me. Just like that, everything was packed, and I relocated to the notorious Big Easy.

 The pandemic was still in full force, and finding work was no easy task, especially for someone in the service industry. I ended up at a Thai restaurant and spent another couple of months learning a new cuisine. Admittedly, I was unhappy and needed to pursue something more fulfilling. For several months I was unemployed and living off my savings/investments. Believe me when I say that my time was not squandered. My days were spent biking around the city, reading the classics, cooking new recipes, and studying French, among other languages. Of course, I applied to every available chef job in the city. None of them seemed appealing, and my funds were running low. 

Finally, fate followed its course. One of the finest restaurants in the city decided to give me a shot. I was undoubtedly underqualified, but the kitchen welcomed me with open arms. Now I was surrounded by a whole squadron of skilled culinarians. Every day was a challenge full of lessons and new obstacles. Starting out was tough, and I had to learn with great haste. This was my culinary school, and I was getting paid for it. Therefore, applying these newly-found skills immediately is obligatory. After several months in this fine dining fantasy, I believe I had proved myself. Please do not misinterpret my words. I still had a long way to go, and there was much to learn. While working fifty hours to sixty hours a week, my life was dedicated to this kitchen. The truth is I would not have wanted it any other way. This kitchen was extraordinary, the team was incomparable, and I had a purpose again.