Depression OVER

Yes my friends it has finally happened!  My depression is OVER!  YAY!!  It was getting really bad there for awhile.  My attitude and look on life has changed so much since my last post.  I have been keeping very busy over the past month and now I am going to share all the adventures I have had thus far. 
Firstly, work is getting better.  I have really been bonding with the other Chefs so that has helped. (More on that in another post).  I have changed my attitude on what I am actually doing at work and instead of resisting I have opened my mind and took on the challenge.  I am actually working as a Chef de partie, which means:   A chef de partie, also known as a "station chef" or "line cook",^[2] is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.  (http://en.wikipedia.org/wiki/Chef)  I am working the entree section at Cala Luna and one cool thing is as we get new chefs I am training them in "my" section.  I have come along way since my first day at Cala Luna seriously 2 months ago!  Here are some of the dishes I make

Sformatino di Melanzane
Eggplant Sformatino, Buffalo Mozzarella, Tomato Coulis

Saltimbocca di Quaglia
Quail, Guanciale, Beetroot, Polenta & Olive Jus

Carpaccio di Manzo
Pasture Fed Beef Carpaccio, Walnut, Pesto & Testun Di Barolo

Carpaccio di Tonno
Yellow Fin Tuna, Balsoy Citrus & Capers

Gamberi
Yamba River Prawns, Avocado, Tomato & Chilli
 

this dish is not on the menu online so you don't get the fancy Italian name for it and description.  This this the Sea food plate.  One prawn, scampi, deep fried oysters, scallops and a piece of fish depending what the fish of the day is.

There are more plates I just have not been able to photograph them yet. Some of these pictures were taken in a hurry because it was during service.  I know what you are thinking, are you not on a pasty externship?  Well I also get to do some pastry as well.  Here are a few photos I have been able to take:

Millefoglie allo Yogurt
Phillo Millefoglie w/ Yogurt Mousse, Raspberry & Berries Compote

Torta al Cioccolato
Chocolate Tart w/ Chocolate Macaroon Disk, Cashews, Caramel & Chocolate Gelato

Cannolo al Torrole
Sesame Seed Cannoli stuffed w/ Nougart & served w/ Coffee Anglaze & Chocolate
Crumbs
This plate was request for a Happy Birthday message so I got to play with Chocolate too!

Crostata con Crema al Lime
Cream Lime Tart w/ Pineapple & Mango Gelato

I am for sure learning a lot.  More than I thought I would. This is crazy, hard and very hectic, but you know it is growing on me.