Busy… But kind of like a Tuesday night in Summer! (as I was told when I was leaving)

Daunting for some I'm sure the above statement but I can hardly wait.

I got to work this morning at approximately 8:45 this morning after rushing out the door. You need to have an incredible amount of energy to survive in an environment like Reservation. If not you will get eaten alive faster than Foie Gras Parfait (hmmm Foie Gras).

C and I have some great friends who are getting married a short while from now. L, works for a company called Green’s Plus. My daily routine now involves making a fresh fruit shake with several of Green’s Plus Products including their Proteins +, Energy, Immuno and a Bone Builder pill (because I don’t drink Milk). Let me just say that I also thought that it was a bit hokey and that it wouldn’t do anything for me. Well, truly Green’s Plus is AMAZING! It is a great way to kick start your day and keep you going until you have a chance to throw something in your body. Greens Plus starts my day.

At any rate I arrived this morning and we had a dinner party function for 35 that we had to prepare for. I had worked on a lot of the Mise yesterday and just started right to work today. Mentally I knew that there was something I should have done the second that I walked into the door. Sure enough when I finally saw Head Chef he asked what I did when I came in today. I proceeded to tell him which he said was fantastic. He then asked what I should have done. Intuitively, I had known when I came in that I should have taken the stock out and put it in the fridge, added the necessary liquids for the Remoulage and started it reducing. I KNEW IT! But I didn’t do it. Head Chef was not upset as he said there are two ways to teach someone. You can tell them or let them do it on their own and then tell them. I think the second works better in this case and I will never again forget the second I have punched in to tend to my stocks.

I then learned how to French a chicken. Learning in a kitchen is unlike learning in any other environment. It is kind of like sink or swim. It is demonstrated once and then it is your turn. A few minutes will pass and then if you’re not up to snuff they will show you again. Repeat this process twice and then you have learning in the kitchen. As I’m frenching the chicken Chef sees that I am stumbling. Doing it but not in the best way possible. He picked up his knife, went around the bone, peeled back the flesh and the chopped at the knuckle. He looks at me and says got it, good. Which it was and is.

So I found out that Chef has worked with some of the best Chefs in the industry including one that I found out about because I mentioned his name. Heston Blumenthal is a legend and my Head Chef has worked with him. I am incredibly fortunate as I have mentioned to be surrounded by great people at Reservation. HESTON BLUMENTHAL. If you want to know more go here; http://en.wikipedia.org/wiki/Heston_Blumenthal . Talk about INSANELY FORTUNATE. Both Head Chef and I for working under him.

Today was an incredibly long day but it is so amazing because people in the kitchen are aware that I am a newbie AND that I am going to be great. The Saucier and I (who is much younger than me) openly told me that he thinks that if I can hang on (and come end of May is the real test) that I will do well in this industry. He also told me that many people that come into the kitchen have already washed by this point. Chalk one up for newbie.

I have never been very good at being humble. But in the kitchen I have learned that there is grace and elegance in being humble. Not only that it makes it much easier for people to relate to you and even like you. I know that I am liked in that kitchen because of my grit, willingness, determination and passion. Moreover, I feel that I am appreciated, supported and able to explore freely all avenues of the kitchen as long as I get my tasks done.

So today was a lot of chop, brunoise, stock, and plate prep for the function and then after the function I jumped up on the line and helped the Saucier with his station. It is truly awe inspiring to watch and participate in this kitchen. Once service was done I immediately started to clean the ovens, ranges, backsplashes, fridge doors, etc.

I have never been a cleaner and C is going to be thrilled that as a result of my passion I am now learning that it is imperative to clean as you go and leave only when clean. I love you babe!

In a nutshell my fifteen-hour day was filled with hard tasks, lots of cleaning, chopping and insane pain in my legs. Head Chef and the Saucier both told me that it would pass in a bout a month.

I also wanted to say another word about Exec Chef. He is more than just my boss and teacher. He is the type of human being that I strive to be. He is humble, hardworking, a family man, knowledgeable and most of all a gentlemen. He shakes every ones hand when he comes in and when he leaves. He knows when to say something and when not to. He looks at you with intensity when you are speaking with him like you are the only person there AND HE IS A MAGNIFICENT ROLE MODEL AND TEACHER.

I am truly blessed.

As has become customary now;

An unknown author once said; Chemicals, n: Noxious substances from which modern foods are made.

It is so true. After working in a fresh kitchen I have seen how bad the food most people consume is compared to the so-called rich food of many high-end restaurants.

I bid you all adieu and I will be back will a round up of my LONG week tomorrow.

SDM