Just placed my orders for next week.. It's gonna get busy. We call it chef's intuition.
Its like when ur out there in an open field about to open up that bottle of champagne, u don see the dark clouds above but u have gut feelin that it's gonna pour, u turn the cork screw five turns, clock it, pull...just as u see the bubbly come out, so does the bubbly from up above u. U tell itself..shit.. I should have ....
It the same in the kitchen. U got zero reservations on ur books.. Ur guys are all just mocking around. U've been hit hard da last few nights but ve got that gut feeling that eventhough it's zero on the books, there's a little voice in ur head that is saying to u, "I don think U've enough lamb. I think u better defrost more beef jus.. I think u better tell the guys to stop playin around, it's gonna get busy, but u don't cus u say to itself," they've worked really hard the last couple of nights. U let it go when u know u shouldn't. Wat happens? Manager comes to da pass with a long order slip n u glance at it know u' just been f?!$&@Ed the rain pours down.
My orders for next Monday delivery as follows:
3pkt quail boneless
3 nos lamb rack
500g. Mâché
5kg. Razor clams
5kg sardine
500g. Epinarde moutarde rouge
6kg Seabass
5kg yellow carrot
4kg. White nectarine
Still takin reservations:(
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