Blood, Gore & Guts

Today was an interesting day! I’m sure you all are beginning to see a theme. ALL MY DAYS ARE INTERESTING! And so too should yours be!

Like yesterday which was a much needed day off. I spent the entire day writing and studying Girardet. All I can say to you is if you don’t know who this man is YOU MUST! He is the true master chef and I learned much in the approximate 15 hours that I spent analyzing every square inch of the book that Exec Chef had loaned me. This new direction makes me feel as if I am ten years old again and I see the rain coming so I wait until the puddles are just right and then I go running full tilt and jump into them. I feel reborn, alive and vibrant and everyday is filled not only with possibility but measured result. It is VERY CATHARTIC! Hmmm cathartic. To my day (kind of like the Batcave except… MY DAY).

I had to get up early to take Delia (C’s car) in to the shop because she, like most North Easterners developed the flu. Don’t worry she’ll be fine and now seems to be. As I was on the streetcar with Girardet in my hand and a coffee in the other I began to make mental notes in similarities between what Exec Chef does and what Girardet did. Once again it reassured me that I had chosen the right environment and that I am beyond fortunate to be studying under AND working with both Exec Chef and Head Chef.

Today the restaurant was closed for a private function. 170 people treated to the most scrumptious food in the world. Too bad they ate like rabbits. Too bad for them that is. I was like a John in a whorehouse. It truly is the beauty of genetics and a metabolism like mine otherwise I’m sure I would already be getting fat.

So naturally… Stock… Remi… Jus but then peel, chop and cut. Which brings us to the subject at hand.

I’m certain that at least one or two of you has thought about the fact that chefs must cut themselves (not that I would dare call myself a chef at the moment but the point still stands). OF COURSE THEY DO and so to do APPRENTICE COOKS.

On the very first day that I was in the kitchen, Head Chef was explaining to me the way that things were done. The proper way. HIS WAY! These things included the way that a knife faces when it is sitting on the board. How many towels you have. Clean your station, etc. One such note was to make sure that you had proper knife handling skills.

So there I am having peeled a hotel pan of carrots and I was proceeding quite nicely. I was in fact shocked at how well I was doing. I was impressed with myself. (Fool!) Casually I am picking up speed and then my hand slips and the knife starts to fall. So what does dumb ass do; one thing that Head Chef told him he MUST NEVER DO – Try to catch a knife.

For most of you, the knives that you use are sharpish but not nearly as sharp as a Mac SA-70 (http://www.macknife.com/superior.html ). I didn’t even realize the amount of blood that was coming out of my hand until someone pointed it out. I was bleeding quite profusely; I mean literally, Hawkeye could have filled three patients full of my plasma. Blood and gore… At any rate this brings me to the point… What happens when a cut happens in the kitchen?

First the person, in this case me, immediately leaves where I’m working. You run your hand under cold water and then apply pressure and hold your hand over your head for a minute or two. Then, because I am the FNG the number 3 in the restaurant says stick out your hand. Of course being the FNG I listen, he then quickly pulls out a bottle of crazy antiseptic which causes me to shriek like a girl whose just seen a mouse running across her dormitory floor. AHHHHHHHHHH! WHAT THE F^%$%#&^#! And every one around laughs. Truth be told it is quite funny. After a minute or two the deep seething pain of the antiseptic subsides and I continue to do my first aid. Another spray or two of antiseptic (it is much easier to take when you know its coming but still insanely painful). Then wipe it down. Put a band-aid over it and then cover with a finger condom. I promise I will soon start adding pics to the blog so that you can see. Probably on Monday when I have some time.

After being finished with the first aid I return to my station. Remove the cutting board I was using and place it in the dish pit so that it can be cleaned and sterilized. Then I throw out any and all product that could (not even was) COULD have been contaminated by my blood. I then take the knife that I so cleverly was trying to do my best impression of a man with only three fingers and a thumb with to the sink and clean it thoroughly. After that it is like nothing happened and with your finger raincoat on you go right back to work.

As such, to any and all of you who had ever worried about that sort of thing, that is the standard operating procedure in a high-end restaurant. And it is strictly adhered to.

I spent a few minutes over a cigarette speaking with Exec Chef about some of the terms I couldn’t find in my Larouse Gastronomique. It is funny watching as I ask my questions as I can clearly see a man that appreciates my passion, enthusiasm and dedication.

As I was leaving tonight I said to Exec Chef that once I had a handle on everything I wouldn’t have to ask questions about certain things. A bright smile comes over his face and a hearty chuckle; “ Don’t worry, we know the process.” I then had to laugh. I now am in the habit of giving everyone a props fist when I get in and a props fist or a handshake when I leave. There is something to be said about that action when it is genuine that serves to bond people unlike the emptiness of many “business” handshakes. There is a stark reality, a gritty realness to the kitchen and I hope that you all are beginning to see how wonderful a professional kitchen can be.

Lord Byron said in Don Juan; “All human history attests
That happiness for man,—the hungry sinner!—
Since Eve ate apples, much depends on dinner.”

And to that I say, yes much depends on dinner AND the people that make it. Make sure you all take the time to thank the people who cook in your lives. There is more truth in that meal than on most corners anywhere on earth.

I hope you all have an inspired day AND be grateful for what you have because there is always, ALWAYS somebody who has less than you and you should take the time to appreciate what you’ve got NOT what you want!

Stay tuned…

SDM