Le Reve. In French, it translates to “The Dream”.

When I got back from Italy in August, I wanted to do something new. I had quit my job before leaving and had to figure out a new plan. I had been inspired by my cooking classes and I wasn’t ready to go back into an office setting. It was time to go for it, to try my hand at cooking professionally. So, I started applying for cooking positions around town. I would say in my interviews and letters that I had never worked in a professional kitchen, but you could see from my food blog my dedication to the culinary arts and mention that I had just completed training in Italy. I was thrilled that I got calls back. When I heard from Le Reve Bakery and Cafe, I was so excited. I had been there before and thought it was adorable. They make the most beautiful pastries and desserts and they have a very comfortable, relaxed setting.

The interview was so fun. They explained about the position. A set menu, with the addition of specials and soups created by the chef of the day each day. How perfect! Guidelines and creative flexibility. I was so excited. In my interview, I was asked what kind of omelet I would make if I could make any omelet special. I said, maybe a tomato, spinach, and goat cheese omelet. Then I was told to go make it. An on the spot challenge! And not to toot my own horn too much, but I made a beautiful omelet. A week later, and I was part of the team.

Brenton breakfast salad

I have been working as a chef now for a little over a month and I am having a ball. I didn’t know how I would feel about cooking professionally. Turns out, I love it. It is hard and the work is hot and long, but it is so satisfying. Putting out beautiful plates of food makes me feel so good. I love knowing that I’m helping people have a better day by giving them delicious food.

Strawberry cream cheese crepe with Lemon Curd topping and Blueberries

When I told my mom about this job, she said how proud she was of me. She said (paraphrasing), “Katie, you know, you and I can throw a great party. We can cook an amazing holiday dinner, and make lots of great things, but you are going to learn about something that I don’t know about food. Scaling. And that is very cool.” (Sorry mom for any inconsistencies) But it’s true. It is one thing to know how to make a lovely pot of cream of mushroom soup, but it is another to know how to do it on a restaurant scale. How many cups of pesto do you need to make each day for sandwiches? How many pounds of turkey need to be roasted? Interesting things to learn. Things I need to know if someday I wanted to create my own business.
Roasted Mushroom and Brie Soup

I’m especially glad to be getting my start somewhere that creates such quality. All of the baked goods are fresh every morning. We roast our own turkey for sandwiches and make all the sauces and dressings. It is very fresh, very clean, and very tasty. It is food that is easy to be proud of.Turkey and Gouda Crepe topped with Arugula salad and Balsamic tomato salad

I have made so many fried eggs, omelettes, sandwiches, and gallons of soup in the last month that I can hardly believe it. I can now whip up a perfect omelette in 3 minutes flat.

French Omelette filled with mozzarella, tomato, and spinach- topped with fresh pesto

I am so glad that Le Reve gave me a chance to strut my culinary stuff. I’m learning a lot and having a great time doing it. Also, the rest of the staff have been very supporting and fun to work with. It is a great team to be a part of.

I’m living the dream.

If you’re in the Seattle area, come by some weekend and I’ll make you something tasty.