I didn’t completely embarrass myself! I start the new job on Wednesday.
Hooray for learning Japanese food!
Next week, I’ll be learning the garde station and working for a Michelin-starred chef. Please note I said “for,” not “with.” I’ll be way, way down the ladder. But there’s a guy there who I’ve been told has been doing sashimi for 40 years. I need to learn from him. I’m crazy excited.