Heritage is over : cue *golf clap*

I realize it has been a long time since I have posted.. for this, I am extremely sorry.

Heritage has come and gone! And it was QUITE a week! We worked around 40 hours overtime and it seemed as though it would never end.

Picture this: a lovely buffet set up in a beautiful room, servers everywhere, everyone wearing nicely pressed uniforms, Chef stations at the ready. Sounds nice doesn't it? Now, imagine behind the scenes -- around 30 people bustling around a small kitchen, each with his or her own purpose. Insane noise, yelling chefs, timers going off. I found this hilarious. To work a station out on the floor versus the kitchen was such an interesting experience. I could only compare it to a scene from 'My Best Friend's Wedding' when Julia Robers is about to critique the restaurant; the kitchen folk are running around like mad, while there is a beautiful calm in the restaurant.

Each day I worked between 14 - 18 hours.  My days were spent between doing prep and working Chef stations for all the golfers and their family members. As well as people who paid around 1,200$$ per day! They did have nice passes. I worked omelet stations, carving stations, pasta stations ... pretty much any station you can think of. All very exciting. Graeme McDowell, the golfer who won prefers his eggs in egg white omelet  form with all the vegetables, a little cheese, and as little oil as possible. Just incase you find yourself cooking him an omelet any time soon.

I had a lovely surprise in the middle of the week when I got to see my lovely Aunt Ann and Uncle Lorin. We had such a nice day together, the perfect break from an insane week. We went to Quarterdeck (where I work), walked around Sea Pines a bit. I was fortunate enough to be invited to have dinner with them and the friends they were staying with. Despite knowing I had to be up around 5AM.. I stayed with their friends chatting until almost 11PM. I had such a wonderful time.

The week continued on afterwords. To be honest, it seems like quite a blur.

I had the great fortune of meeting some awesome chefs which they had shipped in just for the week. They will continue to be an inspiration for me and hopefully some of them will have become some of my lifelong friends.

I survived Heritage 2013.

Where Less is More...

Literally. This past week I have been at the Quarterdeck working a variety of stations. I was on pantry for a few days, on fryer (which I do not enjoy because it makes my skin quite oily... wonder why) and I helped prep for the 'boat'. There is a boat that the Quarterdeck feeds several times a week. Effrain is the person who preps for the boat almost everyday, generally there are between 60 - 80 passengers  The prep list isn't too intense, but its enough to have quite a bit to do for several hours. Working with Effrain can be a slight struggle. He speaks little English and basically laughs at every question you ask; not to make fun of you, but because he has no idea what you said, so he might as well just laugh. I was making potatoes for mashed potatoes and I had to fill three pans for the potatoes. As I began filling them, some were slightly more filled than others. One pan was overflowing (in my mind) and Effrain came over and said "Less". So I took some potatoes out of that pan and put them in another. Effrain came back again to look and began taking potatoes from the second pan and putting them back in the first. I said "Less?!" he said "Yes!"... I must have looked totally confused and I said "More?" and he responded "Yes!". Okay Effrain. But he's so delightful that you can't even say anything negative about him.

Next week is Heritage week! Dun dun dunnnnnn. I go in at 6AM every day and am working in the "Sky box" ( I will report back as to what the 'sky box' actually is) I'm pretty excited, everyone is bustling around getting ready and they said its like having a huge, extremely busy party all the time! And I am told I might even get to meet Ricky Fowler.. my favorite golfer!

I have been pumping iron all week as well. My gym visits have gotten significantly more intense and I am loving the challenge. Today I got a new PR -- I cleaned around 131 lbs and had 3 attempts at 140 .. no doubt in my mind I will get that next time I get the chance to try. I'm pretty stoked about the gym because I finally feel like my technique is getting more solidified and I am moving along quite nicely if I do say so myself. Hopefully I can sneak over there a couple times next week, if not, I will be squatting at the gym on Hilton Head where I have been going on my off days from Savannah!

Well, another early day tomorrow and then LET HERITAGE BEGIN!

<3

When it Rains.. it Pours.

Now, usually that phrase is reserved for when something bad happen.. bad things continue to happen. In this case, I'm talking about physical rain. Here on Hilton Head Island, when it rains, not only does it pour and storm, but no one goes out of their house. Everyone quickly goes into hiding before they get a raindrop on their little heads.

I have continued to work lunch the past few days and it has been SLOW. The rain keeps anyone from going to restaurants apparently. When it is slow at work, the time seems to just tick by one minute at a time. When it is super busy and you have a station or are helping someone on a station, at least an hour or two will pass without you even realizing it. When its slow, you realize every hour will never come and go and you will be stuck at the Quarterdeck for the rest of your life.

Heritage is quickly approaching. The interns are getting restless. Some people have learned where they will be working for heritage, others haven't (I haven't). We know that it is going to be one of the most intense weeks of our lives. I'm getting excited. Hopefully I'll even sneak a peak at Ricky Fowler!

I had Saturday off. That was wonderful. Got up bright and early and drove to Savannah to see Don. I worked out for a while and then he invited me to come watch a weightlifting competition which he was coaching a few competitors for. This was awesome! They weighed in and then we all went to eat at a chicken and waffles place (which was slightly difficult for Don and me because we are both paleo!) There were four guys who Don was coaching. Two of them were super heavys. When one got out of the car he said "I knew I smelt waffles coming down the road!" Apparently from a mile away he had smelled the waffles. Absolutely hilarious. When he ordered TWO orders of the chicken and waffles plates the server brought them over and said "Who had the second?" and he looked at her, pointed to the table and said "Oh no, that goes right here too". She looked horrified. It was amazing.

One of the guys was about my height and had maybe the biggest back I've ever seen in my life. He had been working out at a gym in Chicago and no one had paid attention to him there. He paid his own way and made it on the MDUSA Weightlifting Team in Charlotte. Where there's a will, there's a way. Don said "How could you ignore that!? He's built perfectly for lifting! If he walked into my gym, I would have nailed his feet to the platform and never let him leave!"

So that's all for now folks. Off to work I go!

Happy Easter to all, and to all a Good Night

First and foremost,  I have to say Happy Birthday Jim McGuirk!! My dad's birthday was on Friday! I would have loved to be there to celebrate with him, but I was with him in spirit! Love you Dad!!


Friday  night, a friend from work invited me to a concert. I had no idea what to expect except he said that his friend knew the band. Well, they were pretty awesome. They had a classic 80's hair band look about them, complete with the lead singer wearing fish nets and booty shorts. It reminded me of Rocky Horror Picture Show, which my friend (who is from India) had no idea about. That was a lot of fun just to be out and try something different!


Work has been crazy as ever. I have been working at the Quarterdeck restaurant still and actually getting a bit better at things over there. Easter was pretty intense. Not only did we have service, but we had a giant Easter brunch from 11-4, there were dishes everywhere, food everywhere, its amazing that everything got pulled together. Some of us were working the line and some were helping the with brunch. I was doing  the pantry station, which essentially means making salads and desserts. The head Chef, who I have gotten to know through working at the Conference Center, was there yesterday expediting the lunch service. He makes sure that all the food is out and going to the right place. Since he's gotten to know me, he knows that I prefer working at the Conference Center and yesterday he said to me "I don't know why you hate it here, you're doing a great job!" That made me feel pretty good. Also, yesterday was my first double. I worked from 11 AM - 11PM. Woah! My legs and feet were hurting pretty badly after that. My roommate and I were laying in our beds with our feet up against the wall to try to stretch them and make them feel better!

I have the day off today. Not only am I going to go work out which I could not be more excited about right now, but I think I will go explore Savannah a little bit. It seems that for us interns, our days off are generally the most dismal days on the island, in terms of weather. Hopefully that will change during the summer! But today its rainy and overcast, not a day for the beach, but definitely a day for some mall shopping in Savannah!