V is for Vermillion

Had another stage yesterday. Didn't really happen though, because I learned my lesson after Solider Field.

First, for those who don't know, Vermillion is a Indian/Latin based restaurant near downtown Chicago. Very nice place, and very nice space. It's food got three stars (from someone), and great reviews. The chef? Really nice guy. He called me to come in and try out.

So why didn't I do it?

Because I checked the menu (which is funny, because on Google's first listing the link is to a same-named restaurant in Alexandria, Virginia -- even though the Google listing address is the Chicago place. I studied that menu for a day before realizing it was the wrong place. And it was a pretty good menu too), and figured out I was out of my arena.

See, people who cook just don't just lightly peruse a menu when considering working at a place. We study it. We look at a dish (and, if lucky, a picture of the dish), and consider what ingredients go in it, spices, how it's cooked, and how it's plated. At Vermillion, I didn't understand over a third of what I read. I don't have even a cursory background in either Indian or Latin food or ingredients.

But, more importantly, I don't want to! Sure, I've could have learned something there. Been exposed to new ingredients and dishes. The problem is -- I'm not a global cook. Yup, not me! Indian, not interested. Latin, not interested. Ethiopian, not interested. Russian, not interested. So why should I work doing something I'm not interested in doing -- and waste everyone's time?

(And for those who say I should -- don't bullshit a bullshitter! If you are working outside of what you love, then you are just doing it for a title, paycheck, or to be a glorified office manager. Nothing wrong with that, just be honest about it!)

I'm neither being arrogant or small minded. I just know who I am, and what I'm good at doing. American Contemporary -- Chesapeake Bay regional, Southern, Creole, Asian. And, on a good day, maybe a little Italian. I mixed those together to create a new cuisine that I'm promoting:

New Century Soul. A cleaner, healthier (well, maybe) version of Soul food using seasonal ingredients and Asian techniques.

Black folks don't eat curry. So, outside of sneaking it into a dish, I'm not looking to cook with more curry.

I did show up to the restaurant, I did talk to the chef. Thanked him for considering me, and turned the stage down. Felt like I did the right thing.

Hopefully, Karma will agree with that. And help me get a step closer to my goals.