So, where are we?
In the past year, Erik has gotten a lot of great press for his "Levitating Uni" and since moved from the chef de cuisine at Morimoto NYC to the executive corporate chef of Starr Restaurants. And although that move is a great step in his career, it really changed things around here. He's worked corporate before and for me, it was great- weekends off, decent hours, and of course a Blackberry (hey, it was like 5 years ago). But Starr Restaurants is on a roll and it's taking my husband with him. He's working more hours, six-day weeks, and he sends work emails up until 3:30 in the morning. Erik is certainly stressed, but he loves his new position. He just wrapped up his stint at Upland with an incredible review by the NYT.
Overall, things are going well. We are healthy and happy, but sometimes the day to day just drives me nuts.
Food is love,