My intention on my fabled "trip home" was to show the readers at home a picture of the slice of sushi heaven i used to be part of. Pictures of my work, the area and a small picture of my life before the Navy....
In reality, it didnt go quite as planned....
Imagine it like that scene in Snatch where Benico del Toro is gambling away all his money with the Viva Los Vegas music in the background. Thats what it was like
Just a blur.
Now, i did actually retain somethings from that trip. I was given the privilege to roll sushi again at my old stomping grounds.
Harbor Docks is a small restaurant with a big reputation.
Situated on the Destin Harbor, its grown from a tiny little seafood shack, to a full blow seafood/Japanese restaurant. At Harbor Docks, is where i learned the magical trade of the sushi chef. Harbor Docks is home to the legend herself, Yoshie.
Yo taught me everything i know about sushi. she also helped to mold me into the strapping young lad that i am today. She knew when to give me instruction and when to let me try on my own.
She knew when to scold me when i did something wrong and when to let me do what i want.
I owe her for my interest in japanese cuisine and my better understanding of the japanese culture....(and of broken english haha)
I was able to put this bad boy together in my sushi time back home.
Ive been spoiled at Harbor Docks.
Amazing fish..
Insane coworkers...
and a solid customer base that would
constantly keep my on my toes and my wallet filled to the brim.
Its where my heart is....
and they always say "home is where the heart is...."
And now for something completely different....
Ive been reading a book titled "Beaten, Seared, and Sauced" by Jonathan Dixon. Its about one mans journey through the Culinary Institute of America, the school i plan on attending after i leave the service.
I was a little worried about going to college as an almost 30 year old, but Jonathan was actually 38 years old when he graced its hallowed halls.
This book randomly found me at a going out of business sale in Honolulu. God put this book in my path as a way of letting me know, "yo, i know you like being a stone cold intel machine, but you need to follow your passion and make it happen..." (and yes, he said "Yo". Dont judge.")
Im going to heed the call and blow that school away. I have a lot to learn as a chef, but i am not blind. I see what needs to be done to be on top and by God, im going to get there. Some people call it a gamble, i dont. i see it as an opportunity to further myself in something I love, which not many people get to do.
So, for those of you that read this, disregard my last blog, im not giving this up. Im just focusing more on quality than quantity you know?
I hope you do....
So stick around, cause youre about to see something great.....
~Sean
