rhiga royal, is that japanese food? as in very high elite category? i hope you ae enjoying retired life.
Rhiga Royal is one of a chain of super high end hotels and restaurants. Only about 7 in the chain. Singapore, Japan, UK, France, and I'm not sure about the others.
Yes, they have some Japanese food....but that's not the focus of the foodservice. You can get a Japanese style breakfast in NY.... It's super high end fine dining. From the catering, room service, or restaurant....all 4 star or 5 diamond level. Our executive chef was top 20 and our F&B was the president of the American chapter of the Chain de Rotisier society (international chef's association)
We did food shows at the Jacob Javitz center and hosted all sorts of super famous people parties. Movie stars and rich ppl. (You get used to it after a while...moving to Nashville with the Country music stars everywhere was a nothing by comparison)
It's a bit of a shift too....you get used to the paparazzi and then I'm getting quoted by cookbook writers...(I'm the reason roasted garlic became a thing in the '90s....I can tell more but it's kinda a dumb tale and a lot of fortuitous circumstances....)
But then I move to Nashville and I'm asked "Do you know how to make biscuits?" As I'm applying for work in various places. At Opryland they tell me I have to get a haircut just to get an interview....I say "No thank you" and walk out....the exec chef calls me screaming bloody murder a few days later. I tell him it's too late as I got a job at a Country Club....but I'll probably see him later at some point. (I dont except on television...but that's another interesting tale)
Then as I'm sitting in my office taking a quick break the food broker comes in showing off his newest gourmet item Roasted garlic in the water pack jar. I just start laughing and he doesn't understand thinking it's yet another indignity he has to suffer.
These days I live in a town so small with people who have lived here their entire lives....they know I'm a chef....baker...electrician but they really don't understand all at the same time how I can walk into any kitchen anywhere and perform. I try and keep it down and downplay my talents....
And today I'm still paying for those talents achieved by insane hours of tedium....knees and an ankle limit my standing hours. Tendinitis and arthritis in hands, wrists, elbows and shoulders also whining about the latest work.
But....I love my life here. Small towns in a rural, farming community. I have fun that people can't fathom. Hosting a gingerbread house party at Christmas where I bake and glue a bunch of blank gingerbread houses and let the kids just have at it with frosting and candy while us adults just hang out and eat finger foods.
But....it's also sometimes difficult to get rid of the food I make. Like 3 pear cobblers or 5 loaves of fresh bread. (Freezers are full) or some other thing I've made a ton of. Sourdough English muffins or a stack of white chiffon cakes....sigh.
But I'm trying to cut back....learn to not make so much when I cook. I have lots of parties and host dinners....(paella and chocolate mousse tarts at the last one....we dipped bread into herbed olive oil for appetizers....green iced tea to drink)
I'm in my 12 step program for recovering chefs....
Christmas is coming....and i got 1,000 cookies to bake and 1,000 chocolates to dip. So....I fail sometimes. I'm glad for the new neighbors they got two teenage boys. They can help eat some of this stuff.
