Receita
Seattle
Mar 26, 2015
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The Restaurant: A Real Career, Built on Real Passion

Life is full of surprises sometimes they are great sometimes not!! A new Job or a new career  is frightening for so many reasons but there’s one that is very important to me: the people that I have to work with. Usually, I spend more time at work than with my own family, I talk to my co-workers more than my friends and I don’t expect that all my coworkers would be my best friends, but I wish at least that they are people with similar values, that the 8 plus hours daily that we spend together can  easily pass because its fun to have each other. Since I moved to the United States I have been so lucky to meet amazing people through work!! At my “new job” I am feeling again very lucky to spend my long hours with so many special souls,  especially Linda G., Dwayne V., Petra, Lisa W. Ben, Liz and of course, Aaron. This introduction was inspired by Aaron who inspires me, makes me think and rethink about everything when we talk. He is polite, smart, funny, passionate and he is turning 30 years old and turning his life around this year. I have been asking Aaron to share his thoughts on our blog, but I never got an answer back… #rude #lol.  However, a couple of days ago Aaron decided to share with his Facebook friends his blog with his first public post and of course I asked him if I could share it here and he said yes!! Whoever has worked or is working in the food industry will relate to Aaron’s sincere and beautiful words because we all know how much it “hurts/bothers” us when someone talks about a “real job”. This is Aaron and Linda G. and here is his first post!

The Restaurant: A Real Career, Built on Real Passion

“Working as a server, in the service industry has its ups and it’s downs, but mostly ups. Rarely these days, do you go into a diner, and get “waited on” by either a young or middle-aged woman, simply because she’s a woman, and being either a “waitress” or “secretary” are the only jobs she can get.

Today, more than likely, your “server” will be a person across all age brackets and both sexes, that have chosen to “serve tables,” because not only is it a fun, challenging, fast-paced profession, but it is also a lucrative and rewarding one.

As a server myself, I have been asked more times than I can count, “What else do you do,” or “Are you in school?” The answer to those questions is, “What else I do is, live my life just like you, except my ‘weekend’ is in the middle of the week, when businesses are actually open and their aren’t huge crowds to fight at the beach,” and, “I am not in school, because I graduated in 2008 with a Bachelor’s degree in Public Relations and Journalism. So here I am ‘relating to the public,’ reading and researching everything from what aioli is, to what “Sous Vide” is, to memorizing and learning about each wine on a wine list of about 100. Plus, I get to write down things in this little notebook, just like a journalist.”

The restaurant industry is probably the most rewarding job a person could ever have. It is a mentally, and physically challenging profession. You are constantly interacting with people, problem solving, and learning. When a new menu or item rolls out, a server doesn’t just learn how to explain that item, they learn the origins and significance of each ingredient. They learn to understand and explain different parts of the world, history and cultures of food and cooking techniques.

Chefs, line cooks, prep cooks, and bakers, also dedicate their lives to the art of food preparation and cooking. They do it, mostly, not out of necessity of having a job, but from a place of passion.

In other parts of the world, such as Spain, France, Brazil and Australia, tipping is not a custom as it is in the U.S. Being a server there, is an honorable profession, where servers are paid a salary. In the United States, a server in a state like Washington, Oregon, and California, where servers make the actual minimum wage, your hourly wage can easily add up to $25 to $30 an hour, but in other states where servers are paid the federal “tipped employee” minimum of $2.13 an hour, your hourly wage can add up to $15 an hour easily.

The next time you walk into a restaurant, diner, or bar, remember this, everything that goes into making that place tick, comes from a place of passion and love. Every person working in that establishment is a unique individual, who chooses to be there, not just to make a really decent living, but to make YOU happy and present you with creations that came from a place of love.”

Aaron Massey

Beijos e Tchau!

Ludmilla

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

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Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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