Got a Gig in a Kitchen

And that's why I was out for a few days. A small, 40 seat, restaurant in a beautiful but tiny Guadalajarian village. There's the Exec, the sous and I'm the assistant to the sous; that is, the 3rd chef in a 2 chef kitchen. 4 days - 40 hours. And lordy but I'm tired.

The pic is a starter: terrine of foie, carmelized - quite lovely.

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