u/PinoyChefDownUnder

Vip guest wanted something really light and fresh

A vip requested something i’ve never encountered before. Cantaloupe pasta. So yeah I did my research and found out it’s actually a thing in sicily. Anyway i made the sauce with melon, onion, guanciale fat, and port wine. Then I used fresh linguini and garnished it with compressed melon spheres and guanciale lardons. It was surprisingly good!!!

Criticism and advice please thank you chefs

Recently got offered a position higher at a fine dining restaurant. For context, I currently work at a 5* hotel and i’m earning 6 digits already. They matched my current salary by increasing the non-taxable allowances. Just proud of myself that at the age of 26 i’m able to negotiate my salary for this amount already.