Executive Chef

I arrived today bright eyed and bushy tailed at 8:45 am. When I walked in there was no one there and there were only two notes directing me what to do. As such when orders came in, I checked the orders and signed the invoices. Before doing that I started roasting the bones for the stock, as that is the first thing that I am supposed to do each day. I proceeded to pull the other stocks out of “the grocery store” as well as the remi and started to combine the two in order to make the jus.

Order after order came in and I had to make sure that I checked and double-checked each order. Vegetables. Proteins and more. All of it came through the door in the fist hour or so that I was there. Then I started to prepare the Mise for the line. Cutting tomatoes, potatoes, nicoise olives, romaine lettuce, etc.

Have you ever peeled a baby carrot? Making sure to only take off enough that it still maintains its natural shape? Of course it sounds easy but it is not. That is until you peel a few hundred of them, then you experientially. It then becomes obvious to you what you need to do and how you need to do it.

I was going to quit smoking today and had gone about sixteen hours before I got screamed at. Don’t worry it wasn’t anything I did. This particular persons dog had died and being the FNG (fucking new guy) it was safe for him to haul off on me. I did take it in stride but I needed a cigarette afterward. Don’t worry I only had a couple and am still dedicated to quitting.

On a few occasions I got to ask Exec Chef a series of questions today. I asked about Stages (going out to learn more), how to build a menu, gastriques, etc. I also asked if he could recommend some restaurants in NYC as my baby is there and there is someone that will take her out. He concluded the same as I; “First stop Daniels!” I agree!

One note about stages. The Saucier told me in a lengthy conversation today that stages officially end somewhere around thirty. This put me in a bit of a blue funk but then after speaking to Exec Chef he told me that yes that was true officially but that a year from now he would be happy to pick up the phone for me and open the door. He also told me that I had to start saving, set up an account so that I could cover the stage myself although he would be able to arrange room and board. I already know where I want to do my first two stages. I didn’t tell him as I felt that it was both inappropriate and unnecessary. He reassured me that when the time came he would be there for me.

That of course made me feel even better. It reassured me that I had chosen the right kitchen (though I knew I already did) and the more than perfect teacher. It is a mutual investment we are making in each other. And I plan to pay it back in spades and a little bit of sweat labour.

I also asked if he would loan me a book which would give me some insight into what it is that he does at Reservation. He was only too happy to oblige and gave me the only copy of Girardet in the country. He also again reassured me that I was doing fantastic and that I will do very well in the industry as long as I keep my good temper, ability to learn and do it quick. It was very nice to have this assurance.

He then released me early (though it was 8 pm and I clocked out a 5) as he did not feel it was right for me to do menial tasks as on my time I should be learning things. I told him that I did not look at it as menial but instead as part of the process. I finished what I had to and then left so I could come home and study with Girardet and Larousse Gastronomique and of course write to you.

That said. I have learned in my first week so much. And I have become comfortable in my own skin. For those of you waiting for that to happen. IT FINALLY HAS! And I have turned not only a new page, but developed a whole new book. Thank you for your support and you know who you are.

It is written in the Proverbs in the Old Testament; “Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.” And I couldn’t agree more.

Please have an inspired day, live, love and laugh as life is far to short for petty differences. Try to put one behind you today.

SDM