I have mentioned elsewhere in this site that I am very very interested in doing a waiting job. It may sound silly but it’s a childhood dream and I have promised myself to do it as soon as possible. You know, see what it’s like – if it chills. As a matter of fact, I have this Venti application form lounging in my bag for about four weeks already and it’s starting to rot. However, I couldn’t afford to sacrifice my day job presently (I need it for my more serious needs e.g. school term is coming to an end and… well). The Venti part-time work could only pay for a month’s lunch and that’s a bit short for a 5-6-hour work. So, considering my current plight, I have to put it on hold and work wholeheartedly with the guys who pays best. Lol. Mukhang pera, no?

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Anyway.  for those of you who needs to be reminded: There is a redeeming factor in taking the MRT, which as you know is bursting to the seams all the time. It’s about the gorgeous ones that you literally rub elbows with. For instance, there was this girl this morning standing in front of me: chinky-eyed that slightly slanted outward, flaxen skinned, with full-enough mouth that smelled nice and felt warm to my arms. Most importantly, she was returning my stares!  In short, she was everything that I ever wanted all at once.  These were the times that I feel blessed for being single and unattached. Anyway, the whole story about his caper is a private affair, so…

You know, tipping is not just for the rich people out there. It’s imperative that us – mere mortals – must practice it as well. The benefits are dramatic I am tellin ya.

For instance, tip the waiter so you are certain  that your food is clean. Be a pain in the ass and you may be sure things from dust, to sweat, to contaminated hands would find its way there.

Tip your hair stylist. Otherwise you would always be relegated to the end of the queue, given a really bad haircut, or worse, avoided  like a plague (the really good ones can do that because they can afford to).

Tip those people whose services you would regularly require.

The principle at work here is that for a small amount of money, we are actually given an extra quality service, preference and convenience that for me is close to being invaluable. I know that being nice may be enough: A smile for the attendant in restaurants sometimes gets me an extra weight in fries, less ice in my soda, more attention to my needs. But see, these people earn minimum wage so they appreciate those bucks you throw at them. And, of course, who wouldn’t be inspired when a good job is appreciated?

A friend of mine remarked that I am technically getting romantic with the alphabet because all she can see are letters here and there tagged to my capers. I said, what can I do? I don’t kiss and tell (the name at least ^^)

Anyway, today’s V-day and I am at work. What a shame, no? Well, there’s still the other week. That way we avoid the rush and the cheesyness of the whole affair.

Well di ko naman masasabi na si Chef Jam e ang pinaka favorite chef ko in school ever (we are yet to meet the rest of what MIHCA has to offer). So, kumbaga sa doneness medium well yung degree ng likeness. Hehe. (Holler to Chef ^^.) But seriously she gets a lot of thumbs up from me because we get to eat all kinds of foods for our butchery class, among other variables. Roast turkey that was soaked in brine with lemons in it, pan-seared quail, green pasta, pasta neri, blah blah. This lunch, we finally knew kung ano feeling sumurender sa chow. Kahit yung sobrang PG (euphemism to ng patay-gutom), umaayaw.

Anyway, this talk about butchery reminded me of the tale told by many of our chefs who taught din sa other prestigious CA schools in the PI. Eto yung tsismis nila: Their students would make do with margarine instead of butter, students would handle chicken exclusively for the butchery when they’re supposed to get acquainted, cut and fabricate all edible animals known to fine dining like a whole cow, lamb, turkey, goat, veal, chicken, game, etc.

Kami naman, we do all these meats (except veal lang). Bwahaha. (Yabang, no, like we butcher cattles everyday). But seriously, I am mighty satisfied with my school. We cook in groups, we cook each everyday. There’s enough stuffs to go round for all of us.

Anyway, these past days, I realized that there’s a downside sa cookery. Like butchers would take the life of 5-day old calves because people prize them for their flavor and meat quality. Then yesterday, we were doing fish-mongering and I felt so depressed. The fish all looked dead and sad. I feel a bit guilty that I am trying to master the art of killing, deboning, searing, grinding these poor souls.