Why are chef's pants so ugly?

My school uniform finally arrived on Tuesday. It's definitely something. My chef's jacket is way too big. It covers the majority of my hands when the sleeves are rolled down. They sent me the wrong apron. And the pants....I understand that I'm working in a kitchen. Does that mean that my pants have to be high-waisted, tapered-leg monstrosities? I mean really. Food is art. Fashion is art. Can't one be fashionable while making food? I'd be happy with a boot cut pant. That's all I'm asking for.

Kelly Sue's first day at school went well. I was really nervous at first. It's a big class. About 30 of us. I'm not the oldest. I'm not the youngest. I wasn't the only one in those awful, dreadful pants. And it was awesome! Everyone in there loves food the way I do! We talked about knife skills, different kinds of knives, different ways to cut veggies, the difference in various types of salt, seasoning vs. spice, and the need to have a cookbook and food magazine obsession. It was awesome! My only gripe is that we were only in the kitchen for about 2 hours. Considering the class runs from 9 am to 9 pm, that's not much.

There's not much else that's new to report. I worked a ton last week. I'm starting to feel like I fit in a little better there.

Oh!

I bought myself some wine this evening. Geyser Peak Reserve Cabernet. I normally wouldn't spend as much as I did on wine. I won't tell you how much. But it's super, duper yum. It's certainly a big, California cab. Every time I take a sip, it tastes different. I've not had a wine of this caliber before. Good stuff.

That's all the news for now.