When its right its right and you know it. Every single bone in your body contributes to a full and complete knowledge that what you are doing is what you were destined to do. I was destined to be in a kitchen. I was destined to be surrounded by people who are passionate, energetic, hardworking & deep (which was a shock to me).
As I have entered the kitchen of the BH I have noticed much. Some which I share with you and some which I don't. I believe that there has to be a certain amount that stays within me.
This kitchen is the most amazing place I've ever been. I am consistently challenged and I am of the belief that I will be everyday for the rest of my life. Obviously as a newbie there is much that I need to learn that we might as well call the fundamentals. Those fundamentals involve even the most basic things; wash your hands, fold your rag, have multiple rags for different purposes, tie your apron, MAKE SURE THE TOP BUTTON OF YOUR CHEF JACKET IS DONE UP, make sure when walking behind someone that you say BEHIND; believe me this list could fill the next twenty pages so I will leave it at you get the point.
Which brings me to my next subject. I had mentioned the other night that I was taught how to cut. This cut is like a dice but about a fifth the size. It could be used for such things as a Mango Salsa. Watching Executive Chef, Chef and all the kitchen staff do this is one of the most incredible sights and it is truly something I not only aspire to but will work my ass off to get to. It is with such majesty and ease that they do it. However, currently, watching me do it is akin to a backyard hockey player as compared to Wayne Gretzky and in fact I'm not even as good as that backyard hockey player. But I try and try and try and try.
Today, I believe that I cut 50 or more shallots. Each time I would try to do it and one of the other Chefs would come by, pick it apart and look at me saying; "Its okay - That'll be for stock!" I heard that about six or seven times today before I myself started saying it. After the shallots I "graduated", by which I mean I still didn't get it right, to Onions! After numerous onions I was no closer but I did begin to get it. It will take months for me to perfect it. But once I do I will remember the day that I first started and how I got there.
Each time I'm tasked with something I am first shown the right way to do it. The right way incidentally is the Chefs way AND YOU BETTER DO IT RIGHT! After the onions I was tasked with cutting about 8 pounds of button mushroom. Sounds simple right! The shape of a button mushroom provides its own set of challenges. But after being shown by the Exec Chef how to do it I started off slow and by the end of it was getting much better. But again - I have a long way to go!
When I finished the mushrooms, Chef came over and gave me a very quick lesson. His manner is stern but fair. He looked directly at me and said what is wrong with this station right now. I looked perplexed but even if I didn't he was surely going to tell me the answer. "IT's MESSY, clean it up, always task, clean, task, clean, task, clean. Don't worry you'll get it!" I got it all right. For the rest of the day and indeed the rest of my days in the kitchen I will ensure that I am clean, organized and ready.
This brings me to my next point.
LABEL AND ORGANIZE! It is important to make sure that the stock you're putting away or risotto or whatever is saran wrapped and labeled properly with what it is and when it was made. LABEL & ORGANIZE. I got this lesson immediately. After all in a restaurant, especially a restaurant like this, the last thing you want is to make someone sick because you read January 23 when in fact it was December, 2001. Easy lesson really.
Chef told me that there is a recipe book and that it is to be adhered to and that you don't mess with the recipes without the prior approval of Chef. For instance changing out rosemary for tarragon. Or the like. Before throwing in anything make sure that it is appropriate in Chef's mind. As well on this note, before throwing anything out ask whether or not someone can use it.
Now when slicing meat with the slicer it is important to make sure that you cut with the lines of the meat and not against. That one was a pretty easy lesson too.
Also today I got to blanche a few things including gnocchi and I watched how it was made. I'm pretty sure that I will be making that soon. In a couple of weeks I figure that will be one of the first things I do with my day. Blanche, ice bath, strain, little bit of oil so they don't stick and then into the fridge.
What really moved me today was that I actually got to prepare something on the fire. I had to sweat the onions and then brown the beef. Insert flavour, season, taste, season, taste and then season and taste some more. It came out well and I got at least three nods of approval.
My homework tonight was cold sauces (and of course my journal which you are now reading). I've done some of the research into cold sauces but now am going to spend about another half an hour right now delving a little deeper.
As a final note, I work at BH in eight hour shifts for right now. However, today I spent about 11 hours in the kitchen. I punched in at my assigned time and punched out at my assigned time and will continue that way for quite some time. The way I see it I am being paid to learn. And just like University, the more you put in the more you get out and believe me I AM GOING TO GET LOTS. Before leaving I spoke to both Exec Chef and Chef and thanked them for this incredible opportunity. For believing in a 33 year old guy who has never worked in a professional kitchen and most of all for making me feel as if what I knew deep inside was right was actually right. As only Chef's of their calibre can they let me know that I was going to do just fine and I took that as a ringing endorsement of something beautiful that had begun.
Off to the homework I go... Stay tuned...
SDM
Update... The cutting term is Brunoise which means; is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. Common items to be brunoised are leeks and carrots. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect.
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