Do not go where the path may lead, go instead where there is no path and leave a trail.
– often attributed to Ralph Waldo Emerson
And, I don’t mean leave a trail of food on the floor, as I was doing today. Still working on flipping ingredients inside the large sautee pan. I’m excellent at flipping things out of it. Need to work more on my wrist muscles.
I like this quote, as I’m often torn as to what path I should take or even if I should take a path already laid and, instead, make a new one. Carnet is great at blazing new trails. And, I’m really good at making sure there is still a trail to follow. Translation: often times, my role is behind the scenes making sure things are all “in order”. But, I don’t want to do that. I want to make a mess, and then be able to clean it up. I want to experiment and invent (or re-invent). I want to believe I can do something that I’m pretty sure is crazy (for me). But, I’m nervous to do it. Whether I can muster enough gumption to do it remains to be seen in the next 3-5 years.
But, in the short term, I have to concentrate on getting a panel of Bay Area chefs to like my final plates I present next Monday. Feeling good about my crispy skin on the Arctic Char. Still feeling awful about the gross chickpea cake. No problem on the grilled and braised radicchio. No problem on the romesco-ish sauce. So, if one of the dishes I pull to make for the final is the Char, I will be happy. It’s also a fast prep compared to some of the other dishes.
The final countdown: Tomorrow – monkfish, Wednesday – pasta, Thursday – calamari, Friday – don’t know, Monday – final exam!
Tonight’s dinner: garlic sausage from Marin Sun Farms (pasture-raised animals/meats) with horseradish mustard and red grapes, with a bottle of Moretti beer to wash it all down 🙂
Salty Apron 
Good luck on your final!!! You’ve worked so hard for this. xoxo