I should have known from how I felt over the weekend that my Monday at work was going to start all wrong. I was sick with sinus infection since Friday and have been battling bronchitis for six weeks now. I wanted so much to stay home but I scheduled to roll out a new food program for six outlets today. I just couldn’t miss it. However, at 5:30 a.m. this morning the chef in charge of the biggest café called in sick. I rushed to work early to ensure that all goes well with the introduction of this project only to find out that the team at this café wasn’t prepared for the launch of the food program. There were ingredients missing from the shopping list as well. In addition, the cook in charge of the station was just not open to the change. The chef obviously didn’t explain to him the new items we’ve been working on. It was a challenging morning and it took so much restraint to not yell at people, show my disappointment, and let them know my fear that we just might fail on this project. I was focused, though, and determined to roll out the new menu the way I had planned.

Monday jams are the worst. It’s the beginning of our week and everyone has to start from scratch. It’s even worse when one of the chefs doesn’t show up. But just like anything in life, the show must go on. All went well today, and the menu items were well received by our guests. In the heart of this chaos I was grateful that I was able to spend several hours in the kitchen, which I have missed a lot. It all comes back easily. I made quick decisions, stayed calm, and orchestrated the course of the morning prep effortlessly…things no culinary school can teach and can be learned only through time and experience. I am thankful to the chefs who taught me how to be a chef and to the many days and hours spent learning the trade.

One of the items I made today in a flash was a nectarine and tomato fattoush with quinoa.

Nectarine/Peach and Tomato Fattoush with Quinoa

6 nectarines or peaches, pitted and cut into thick wedges

3 beefsteak tomatoes cut into thick wedges

2 cups cooked quinoa or barley

Juice of 1 lemon

2 tablespoons extra virgin olive oil

½ cup crumbled feta cheese

Chopped mint leaves

Chopped parsley

Salt and pepper to taste

1 cup crumbled seasoned pita chips (store bought is fine too)

Lightly toss all the ingredients together in a mixing bowl. Eat.