One of the most difficult piece of writig I had to do last Saturday was my resume. I'm not totally satisfied with it. But I've submitted it, and it's done. Now we just wait.
What is a resume? It's really your sell-sheet/press release, where you are marketing yourself to potential buyers (employers).
My problem is: I'm the sort of person who hates having to explain myself. That makes it difficult in situations where elaboration is necessary - like writing a story.
For the past few weeks I was trying to write a scene between the two main characters. I'm trying to fleshing out the relationship - and power dynamics - between them in that single scene. I keep adding to the scene, because so much seems necessary and yet not enough is being said. Or am I trying to do too much in one scene, when I have an entire novel to work with?
I regret to report I have scrapped all that I had written. (Okay, I saved the Word file - just in case)
Word-count as of today is ZERO. Yes, we are back to Square One.
Wait, that's not true. There was something I salvaged: a single line from one of the character:
"I'm not the kind of girl you can hide from your mother."
I'm not sure what to make of it. It seems to say something about the character. I'm keeping it for now.
As for research:
- Read The New Yorker's profile of Grant Achatz (He's chef of Alinea in Chicago. The guy has worked with some of the best culinary masters - Charlie Trotter, Thomas Keller, Ferran Adria)
- Finished reading Tender at the Bone. Loved it!
Picked up the following books from the library:
a) The Apprentice by Jacques Pepin,
b) Making of a Chef by Michael Ruhlman,
c) White Slave - the autobiography of Marco Pierre White.
White is the youngest chef to be awarded three Michelin stars. He is also known as "The Man Who Made Gordon Ramsay Cry", and the first "Rock Star Chef". I adore these bad-boy chefs. Which may explain why my sous-chef is not a saint either.
Started reading Kitchen Confidential and Making of a Chef.
I'm enjoying Anthony Bourdain, even if he's mean to vegetarians. I can afford to be forgiving; I have high self-esteem. Also I like how he makes chefs feel like pirates. In fact, while reading Kitchen Confidential, I started writing a scene in my head of a bunch of line cooks just squatting outside the restaurant trading barbed banters.
Making of a Chef, I'm still reading the first few pages - still too early to form an opinion.