Should apply in the Culinary/Pastry School environment as well. WTF could I be talking about?
It's truly rude to criticize someone's work in their own turf in the most humiliating manner possible, aka laugh to their face.
Today at lunch, the Culinary students prepared multiple pizzas for the entire school. They also baked off HUMONGOUS chocolate chip cookies a la White House recipe. The platter at the table I sat at had some cookies with what looked like crystal sugar sprinkled on top. Turns out it was sea salt. The guy at my table learned the hard way when he took a bite out of the cookie and found out how salty it was. The other girls at the table, as loud as they could have been, laughed out so loud, they were drawing attention in our direction. They continued to poke fun at the cookies saying that Culinary students can't tell the difference between crystal sugar and kosher salt. One of the girls even went as far as picking out the ones with kosher salt on them and showing them to Chef Sumchet, further humiliating the person that prepared the cookies, whoever that may be.
I looked around at the Culinary students and they all were looking our way with embarrassed, upset, and angry eyes.
"How unprofessional and immature these bitches can be," I thought. I was so embarrassed to be associated with these people at that very moment.
We, as students, are told to provide constructive criticism and have a critical eye of each other's work, but this was so rude, amateur, and was taken too far. "Maybe they wanted the sweet and salty effect," I said. My preference for cookies isn't so much salty, but I give a benefit of a doubt whenever I feel there should be.
It made me pretty upset at my classmates. Whoever prepared them must've been so embarrassed; I felt their pain. It's not fun to put out something that looks and tastes bad. Or maybe they were really proud until these bitches tore into these cookies. It takes so much work and energy just to make a quality cookie. We're all human and mistakes are expected!
Another girl said to me, "They should know better." But really, in theory, none of us do, which is why we're in school. It's like saying "All Pastry students should know how to build a cake and fine pipe," but I've seen a lot of shit in class, most of which the Culinary students have been very cordial about as far as criticism goes.
Also, what the eff are my classmates expecting from the Culinary students anyways? I never expect a five-star lunch. When I get a really great meal, I'm polite about it. And when I get a shit meal, I'm STILL polite about it. I eat it all and I thank them for lunch. They feed me everyday and I'm thankful for it.
Ugh. Some people just have no tact!
Thursday, November 24, 2011
Sunday, November 13, 2011
Did I mention I work two jobs and go to school full time?
No, I'm not a single mom trying to raise five kids by myself.
I'm just a bit insane.
It's been really fun though. I love going to school suffice waking up at 5:40 every morning. School ends around 2:30 everyday. I head to Silver Spring to bake cookies at Alchemy for Carla Hall from 3:30 - 8 pm. If I get there early, I take a quick nap in the car before I go in. On school nights, I don't get home until about 8:30. I have dinner, shower, and attempt to do homework. But once I open that computer screen, I want to PASS THE EFF OUT. And I do. It usually happens around 10:30/11 pm. This is my Monday through Thursday schedule.
Now, one would think I would want to rest my mind, body, and soul from Friday through Sunday. But I'm working my 6 am - 2 pm shift at Atwater's on those days. Did I already mention I'm crazy? Even though I'm working on those days, though, I still feel like I'm having my "weekend". Work is usually a breeze and I enjoy doing it. Making pies, baking poundcakes, glazing tiny bites, icing cupcakes, packing cookies.
It was taking a toll on my body at first, but I think it's getting used to it, weird enough. It's funny to step back and think about it sometimes. I don't think I'm a workaholic. It's this weird drive and anxiety I have. Like I would be missing out on something if I didn't work. I wouldn't even know what to do with my free time.
The more I think about it, it's an even more incredible feat that I am able to fit in my (extremely extensive) homework in my off time. Although, my secret isn't so much a secret: I do my homework during lecture, and I can't quite figure out why my classmates haven't jumped on the bandwagon. My typing is probably three times faster than my writing. I already have 3/4 of my work done at school, so when I get home, I simply just have to review and look over my notes.
But man, I really do love taking naps!
I'm just a bit insane.
It's been really fun though. I love going to school suffice waking up at 5:40 every morning. School ends around 2:30 everyday. I head to Silver Spring to bake cookies at Alchemy for Carla Hall from 3:30 - 8 pm. If I get there early, I take a quick nap in the car before I go in. On school nights, I don't get home until about 8:30. I have dinner, shower, and attempt to do homework. But once I open that computer screen, I want to PASS THE EFF OUT. And I do. It usually happens around 10:30/11 pm. This is my Monday through Thursday schedule.
Now, one would think I would want to rest my mind, body, and soul from Friday through Sunday. But I'm working my 6 am - 2 pm shift at Atwater's on those days. Did I already mention I'm crazy? Even though I'm working on those days, though, I still feel like I'm having my "weekend". Work is usually a breeze and I enjoy doing it. Making pies, baking poundcakes, glazing tiny bites, icing cupcakes, packing cookies.
It was taking a toll on my body at first, but I think it's getting used to it, weird enough. It's funny to step back and think about it sometimes. I don't think I'm a workaholic. It's this weird drive and anxiety I have. Like I would be missing out on something if I didn't work. I wouldn't even know what to do with my free time.
The more I think about it, it's an even more incredible feat that I am able to fit in my (extremely extensive) homework in my off time. Although, my secret isn't so much a secret: I do my homework during lecture, and I can't quite figure out why my classmates haven't jumped on the bandwagon. My typing is probably three times faster than my writing. I already have 3/4 of my work done at school, so when I get home, I simply just have to review and look over my notes.
But man, I really do love taking naps!
The Walking Dead
If there is one show you need to watch, it is "The Walking Dead". New episodes air on AMC on Sundays at 9 pm with the previous week's ep airing at 8.
I'm two eps behind of the new season, but really because I don't like watching during the broadcast. I hate commercials. Just in one sitting, I watched all six eps of the first season on DVD. That being said, I don't mind watching three eps in a row. I am OBSESSED.
The show follows a group of people amidst a zombie apocalypse. Sounds like a storyline of a comic book? You guessed right! There's drama, fear, horror, and the best looking zombies ever. I have zombies on my mind all the time: are they outside my house? Would I shoot Steve if he turned into a zombie? What do zombie babies look like? The story translates so well on screen thanks to the cast and their great acting. Otherwise, it'd be super cheesy.
WATCH WATCH WATCH. You won't regret it!
I'm two eps behind of the new season, but really because I don't like watching during the broadcast. I hate commercials. Just in one sitting, I watched all six eps of the first season on DVD. That being said, I don't mind watching three eps in a row. I am OBSESSED.
The show follows a group of people amidst a zombie apocalypse. Sounds like a storyline of a comic book? You guessed right! There's drama, fear, horror, and the best looking zombies ever. I have zombies on my mind all the time: are they outside my house? Would I shoot Steve if he turned into a zombie? What do zombie babies look like? The story translates so well on screen thanks to the cast and their great acting. Otherwise, it'd be super cheesy.
WATCH WATCH WATCH. You won't regret it!
Wednesday, October 5, 2011
So. Much. Homework.
So much that I haven't even put a dent into it.
I started Pastry School last week and any free time I found for myself I have slept, which is the reason for the lack of posts.
I have taken plenty of pictures (because Chef Theresa has encouraged it), so I will post later.
Our first day was simply an orientation day. The founder/owner of the school, Francois, spoke to us for what seemed like an eternity about how to be a successful student during our time there. Kerri kept telling me he doesn't think his shit smells, which is probably true. The French are very egotistical and love their French culture.
Everyone in both Culinary and Pastry program introduced themselves. I was actually very surprised there's people coming from everywhere, from as far as West Virginia! I don't even want to know what their commute is like. There's a chick coming from Baltimore City everyday, which I can't imagine doing either, and I always have that opportunity. I just hope the people commuting from so far make it worth it for themselves.
Now that I'm almost in the groove of my routine, I've found myself waking up everyday at 5:45 am and leaving by 6:20. You'd be surprised the amount of traffic at that time. If I leave a minute later, I'd be late, which is a very crucial part in our attendance. Even 30 seconds after that 7:00 mark would be considered late. I arrive between 6:45 and 6:50 to change into my hideous chef's whites (literally, ALL FRICKIN' WHITE!). My day is so long, I don't even realize it until I get home.
Aside from that, there's so many notable alumni that people don't realize went to l'Academie. But there also very talented chefs teaching at the school. In Pastry Phase 1, there's Chef Theresa and Ms. Lydia, as I like to call her. Chef Theresa is so great - patient, soft-spoken, and will gladly answer any questions. She has the patience of a mother of small children (which she is, btw). Ms. Lydia is her teaching assistant - very much like a Jewish mother who will do everything for you because she doesn't think you can do it properly yourself. In Culinary Phase 1, there's Chef Brian, Chef Somchet, and Ms. Ashley (the teaching assistant). Sometimes I wish I could sit in that class because Chef Brian is really handsome and Chef Somchet would make me laugh all the time. Both very laid back from the encounters I've had with them. And a new friend of mine, Rabia (pronounced like Maria), insists Ms. Ashley always has a stick up here snooty butt.
It's been really exciting and fun. Although it's only been about a week and a half, I'm so happy I'm finally going to school. I already feel more confident in my skills and knowledge. We've done cream puffs and other choux pastries, pastry cream, creme anglaise (aka awesome French style ice cream), sweet and savory tarts (lemon meringue and quiche Lorraine, respectively), and a variety of traditional French cookies. A lot, right? I'm only in week 2.
I always get extremely anxious when I'm laying in bed the night before. All this excitement that's in me and I can't contain it sometimes. I look around and see that some other students are not as skilled or efficient as I am (which is totally fine. We're all there to learn, I hope!). And then I think back to my experience at Patisserie. I'm so thankful for my experience there, although it was only 3 1/2 months. I'm able to connect the skills I picked up there with the science and knowledge I'm learning at l'Academie.
1 1/2 weeks down, 23 more to go!
I started Pastry School last week and any free time I found for myself I have slept, which is the reason for the lack of posts.
I have taken plenty of pictures (because Chef Theresa has encouraged it), so I will post later.
Our first day was simply an orientation day. The founder/owner of the school, Francois, spoke to us for what seemed like an eternity about how to be a successful student during our time there. Kerri kept telling me he doesn't think his shit smells, which is probably true. The French are very egotistical and love their French culture.
Everyone in both Culinary and Pastry program introduced themselves. I was actually very surprised there's people coming from everywhere, from as far as West Virginia! I don't even want to know what their commute is like. There's a chick coming from Baltimore City everyday, which I can't imagine doing either, and I always have that opportunity. I just hope the people commuting from so far make it worth it for themselves.
Now that I'm almost in the groove of my routine, I've found myself waking up everyday at 5:45 am and leaving by 6:20. You'd be surprised the amount of traffic at that time. If I leave a minute later, I'd be late, which is a very crucial part in our attendance. Even 30 seconds after that 7:00 mark would be considered late. I arrive between 6:45 and 6:50 to change into my hideous chef's whites (literally, ALL FRICKIN' WHITE!). My day is so long, I don't even realize it until I get home.
Aside from that, there's so many notable alumni that people don't realize went to l'Academie. But there also very talented chefs teaching at the school. In Pastry Phase 1, there's Chef Theresa and Ms. Lydia, as I like to call her. Chef Theresa is so great - patient, soft-spoken, and will gladly answer any questions. She has the patience of a mother of small children (which she is, btw). Ms. Lydia is her teaching assistant - very much like a Jewish mother who will do everything for you because she doesn't think you can do it properly yourself. In Culinary Phase 1, there's Chef Brian, Chef Somchet, and Ms. Ashley (the teaching assistant). Sometimes I wish I could sit in that class because Chef Brian is really handsome and Chef Somchet would make me laugh all the time. Both very laid back from the encounters I've had with them. And a new friend of mine, Rabia (pronounced like Maria), insists Ms. Ashley always has a stick up here snooty butt.
It's been really exciting and fun. Although it's only been about a week and a half, I'm so happy I'm finally going to school. I already feel more confident in my skills and knowledge. We've done cream puffs and other choux pastries, pastry cream, creme anglaise (aka awesome French style ice cream), sweet and savory tarts (lemon meringue and quiche Lorraine, respectively), and a variety of traditional French cookies. A lot, right? I'm only in week 2.
I always get extremely anxious when I'm laying in bed the night before. All this excitement that's in me and I can't contain it sometimes. I look around and see that some other students are not as skilled or efficient as I am (which is totally fine. We're all there to learn, I hope!). And then I think back to my experience at Patisserie. I'm so thankful for my experience there, although it was only 3 1/2 months. I'm able to connect the skills I picked up there with the science and knowledge I'm learning at l'Academie.
1 1/2 weeks down, 23 more to go!
Friday, September 23, 2011
Food in Baltimore City Part 3
A list of notable places I'd like to try someday.
Pazo 1425 Aliceanna Street, Baltimore, MD 21231 - Harbor East $$$$
Big and small plates of the Mediterranean
Woodberry Kitchen 2010 Clipper Park Road, No. 126, Baltimore, MD 21211 - Clipper Mill $$$
An ever changing menu featuring fresh and local ingredients of the Chesapeake region
Tapas Teatro 1711 North Charles Street, Baltimore, MD 21201 - Station North $$
Seasonal and fresh small plates ranging many international flavors
Sofi's Crepes 1723 North Charles Street, Baltimore, MD 21211 - Station North $
Sweet and savory crepes (including breakfast options)
sometimes dining Somewhere in Waverly $$
Not a restaurant, but a 'supper club' where skilled members of this cooking collective plan a prix fixe dinner series. Menu depends on the seasonal and local ingredients available. Cost is based on the cost of the food prepared. Dinners are infrequent and reservations are required due to limited seating. BYOB/W
Pazo 1425 Aliceanna Street, Baltimore, MD 21231 - Harbor East $$$$
Big and small plates of the Mediterranean
Woodberry Kitchen 2010 Clipper Park Road, No. 126, Baltimore, MD 21211 - Clipper Mill $$$
An ever changing menu featuring fresh and local ingredients of the Chesapeake region
Tapas Teatro 1711 North Charles Street, Baltimore, MD 21201 - Station North $$
Seasonal and fresh small plates ranging many international flavors
Sofi's Crepes 1723 North Charles Street, Baltimore, MD 21211 - Station North $
Sweet and savory crepes (including breakfast options)
sometimes dining Somewhere in Waverly $$
Not a restaurant, but a 'supper club' where skilled members of this cooking collective plan a prix fixe dinner series. Menu depends on the seasonal and local ingredients available. Cost is based on the cost of the food prepared. Dinners are infrequent and reservations are required due to limited seating. BYOB/W
Food in Baltimore City Part 2
A continuation of Part One
*** Note: I don't drink so my price ranges and psuedo reviews of these places do not take in consideration beverage menus ***
$ Cheap
$$ Moderate
$$$ Expensive
$$$$ Breakin' da bank
Geisha 201 North Charles Street, Baltimore, MD 21201 - Downtown $$
This is my 'sushi place'. Located blocks away from the Inner Harbor, they are usually blasting loud techno music. Fresh, high quality fish is the only kind Chef Kim uses. He is highly trained in the art. They recently added new rolls on their menu. I've heard some people say service can be off, but I don't usually go until 9 in the evening. If you don't fancy sushi, there's the typical Japanese and Korean fare as well.
Samos 600 Oldham Street, Baltimore, MD 21224 - Greektown $$
Patisserie Poupon 820 East Baltimore Street, Baltimore, MD 21202 - Jonestown $
I'm a little biased because I worked here for 3 1/2 months this past summer. Freshly baked breakfast pastries, beautifully glazed mousse cakes, French cookies, and what I like to call, "adult" chocolate chip cookies. Although I've read about the service being truly horrendous, the bakers and the chef, Joseph, are such humble, modest, hard-working, talented people that care about their work. There is a location in Georgetown in D.C., but this is where all the busy bees are baking all the pastries.
*** Price range is what they have for retail. Pricing of wedding and special event cakes are another ball game ***
Greg's Bagels 519 East Belvedere Avenue, Baltimore, MD 21212 - Belvedere $$
Hand-made bagels everyday at this mom and pop store. My favorite is the vidalia onion bagel although they have 6 or 7 different kinds. I worked next door so I went there so many times they would start to recognize me. And when I didn't have enough money to pay, I would give them an IOU. There's a laundry list of kinds of salmon they have prepared along with daily specials. They close at 3 on the daily, so get there early to get your choice of bagels.
*** Note: I don't drink so my price ranges and psuedo reviews of these places do not take in consideration beverage menus ***
$ Cheap
$$ Moderate
$$$ Expensive
$$$$ Breakin' da bank
Geisha 201 North Charles Street, Baltimore, MD 21201 - Downtown $$
This is my 'sushi place'. Located blocks away from the Inner Harbor, they are usually blasting loud techno music. Fresh, high quality fish is the only kind Chef Kim uses. He is highly trained in the art. They recently added new rolls on their menu. I've heard some people say service can be off, but I don't usually go until 9 in the evening. If you don't fancy sushi, there's the typical Japanese and Korean fare as well.
 |
| I'm on a boat! |
Samos 600 Oldham Street, Baltimore, MD 21224 - Greektown $$
Best Greek food in the city. I consumed Greek food for the most part during ages 17-24, so I've developed a palate for it. The first Greek restaurant I worked at had taramosalata (or 'taramo' for short), a creamy blend of fish roe, potatoes, olive oil, and lemon juice. Every Greek restaurant I went to didn't have this dip, and I hadn't found this dip until I ate here a year ago. If a Greek yiayia cooked for me, it'd be like this.
Di Pasquale's 3700 Gough Street, Baltimore, MD 21224 - Highlandtown $$
They have a meatball sub here that is like no other. You get a homemade bagette with the insides dug out and meatballs, sauce, and melted mozzerella stuffed inside. It's what you would expect an Italian market to look like: homemade breads on the shelf, a huge deli case with lots of homemade and imported Italian cheeses and meats, Italian sodas, candies, pastas, and pastries surround you. There's an extensive selection of affordable wines and beers sold here as well. And if you fancy yourself some Guido memorabilia, you will find it here too. |
| The Greek like murals that remind of the Motherland |
Di Pasquale's 3700 Gough Street, Baltimore, MD 21224 - Highlandtown $$
 |
| A deli case full of housemade salads and antipasti |
 |
| Oh! Just like the Motherland! |
Patisserie Poupon 820 East Baltimore Street, Baltimore, MD 21202 - Jonestown $
I'm a little biased because I worked here for 3 1/2 months this past summer. Freshly baked breakfast pastries, beautifully glazed mousse cakes, French cookies, and what I like to call, "adult" chocolate chip cookies. Although I've read about the service being truly horrendous, the bakers and the chef, Joseph, are such humble, modest, hard-working, talented people that care about their work. There is a location in Georgetown in D.C., but this is where all the busy bees are baking all the pastries.
*** Price range is what they have for retail. Pricing of wedding and special event cakes are another ball game ***
Greg's Bagels 519 East Belvedere Avenue, Baltimore, MD 21212 - Belvedere $$
Hand-made bagels everyday at this mom and pop store. My favorite is the vidalia onion bagel although they have 6 or 7 different kinds. I worked next door so I went there so many times they would start to recognize me. And when I didn't have enough money to pay, I would give them an IOU. There's a laundry list of kinds of salmon they have prepared along with daily specials. They close at 3 on the daily, so get there early to get your choice of bagels.
 |
| Greg himself |
Thursday, September 22, 2011
Food in Baltimore City Part 1
Baltimore isn't known for great food. I have a love/hate relationship with this city, and I can see why most people choose to stay away from parts that are not the Inner Harbor or Fells Point: crackheads, drugs, violence, and the overall grimeyness of it all. If you dig deep, though, you can find great places to eat. I would not and will not call myself a "foodie", but I will call myself a fan of great, fresh food with highly discriminating tastes. Here are the places that have been no-fail in food and service for me.
*** Note: I don't drink so my price ranges and psuedo reviews of these places do not take in consideration beverage menus ***
$ Cheap
$$ Moderate
$$$ Expensive
$$$$ Breakin' da bank
B&O American Brasserie 2 North Charles Street, Baltimore, MD 21201 - Downtown $$$
This restaurant occupies the original Baltimore & Ohio Railway headquarters and is connected to the Hotel Monaco in Downtown. Beautiful, gorgeous architechture: tall ceilings, dark wood tables, huge windows, leather walls, and grand chandeliers. It has that 1960's, Mad Men feel in their decor. Great for dates. Raved as one of the best restaurants in Baltimore, they serve American cuisine made with seasonal and local ingredients.
Salt 2127 E. Pratt Street, Baltimore, MD 21231 - Butcher's Hill/Upper Fell's Point $$$
I'm so lucky to live blocks away from this establishment. An ever-changing menu featuring New American cuisine made with fresh, local, and seasonal ingredients. The food itself is fine-dining in its quality and portions (think: opposite of TGIFRidays), but the decor is modern and hip. And they have Duck fat fries!
Johnny Rad's 2108 Eastern Avenue, Baltimore, MD 21231 - Upper Fell's Point $$
Imagine if a skater/punk grew up and opened a pizzeria-tavern. Throw some 80's punk records and old, worn skate decks on the wall, along with a logo that's a mirror image of the Black Flag logo -- Rad's in Upper Fell's Point is what you get. But in no way is this place close to being a dive bar. Pizza here is borerline gourmet. You get fresh ingredients on soft, crispy crust. I don't drink, but they def have an elaborate list of beers. I've come here so much with my boyfriend that our server remembers our order. UGH So embarassing to have become what I never wanted to become: a 'Regular'.
Sip & Bite 2200 Boston Street, Baltimore, MD 21231 - Canton $
Greasy spoon serving the best breakfast food with the occassional special in between. Typical Greek fare is served in diner portions at a cheap price. Open 24 hours except on Tuesdays (for now anyways). Love love love this place. Never a disappointing meal here (eat your heart out, Blue Moon Cafe!). Plus, George Clooney has eaten here!
Pete's Grill 3130 Greenmount Avenue, Baltimore, MD 21218 - Waverly $
Not a single table in sight here; only a counter that seats no more than 15 people. If you want a seat here, you can wait or come back a later time. But keep in mind that they close at 1 pm everyday. I used to live a couple blocks from here and I easily rolled out of bed into a seat here. They have lunch options, but I always just ordered breakfast. Cheap, plentiful, and quick.
*** Note: I don't drink so my price ranges and psuedo reviews of these places do not take in consideration beverage menus ***
$ Cheap
$$ Moderate
$$$ Expensive
$$$$ Breakin' da bank
B&O American Brasserie 2 North Charles Street, Baltimore, MD 21201 - Downtown $$$
This restaurant occupies the original Baltimore & Ohio Railway headquarters and is connected to the Hotel Monaco in Downtown. Beautiful, gorgeous architechture: tall ceilings, dark wood tables, huge windows, leather walls, and grand chandeliers. It has that 1960's, Mad Men feel in their decor. Great for dates. Raved as one of the best restaurants in Baltimore, they serve American cuisine made with seasonal and local ingredients.
 |
| Quite 'Mad Men'-esque |
Salt 2127 E. Pratt Street, Baltimore, MD 21231 - Butcher's Hill/Upper Fell's Point $$$
I'm so lucky to live blocks away from this establishment. An ever-changing menu featuring New American cuisine made with fresh, local, and seasonal ingredients. The food itself is fine-dining in its quality and portions (think: opposite of TGIFRidays), but the decor is modern and hip. And they have Duck fat fries!
Johnny Rad's 2108 Eastern Avenue, Baltimore, MD 21231 - Upper Fell's Point $$
Imagine if a skater/punk grew up and opened a pizzeria-tavern. Throw some 80's punk records and old, worn skate decks on the wall, along with a logo that's a mirror image of the Black Flag logo -- Rad's in Upper Fell's Point is what you get. But in no way is this place close to being a dive bar. Pizza here is borerline gourmet. You get fresh ingredients on soft, crispy crust. I don't drink, but they def have an elaborate list of beers. I've come here so much with my boyfriend that our server remembers our order. UGH So embarassing to have become what I never wanted to become: a 'Regular'.
 |
| Caprese, the only pizza I order here |
Sip & Bite 2200 Boston Street, Baltimore, MD 21231 - Canton $
Greasy spoon serving the best breakfast food with the occassional special in between. Typical Greek fare is served in diner portions at a cheap price. Open 24 hours except on Tuesdays (for now anyways). Love love love this place. Never a disappointing meal here (eat your heart out, Blue Moon Cafe!). Plus, George Clooney has eaten here!
 |
| Except on Tuesdays |
Pete's Grill 3130 Greenmount Avenue, Baltimore, MD 21218 - Waverly $
Not a single table in sight here; only a counter that seats no more than 15 people. If you want a seat here, you can wait or come back a later time. But keep in mind that they close at 1 pm everyday. I used to live a couple blocks from here and I easily rolled out of bed into a seat here. They have lunch options, but I always just ordered breakfast. Cheap, plentiful, and quick.
 |
| Apparently, Micheal Phelps has dined here after boning girls all night |
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