Last night was both a full moon and a full lunar eclipse. I took a few pics that are included in this post. I hope everyone else had the incredible experience that I did. I wondered what it was like long ago when people could not explain what was going on. I wondered if there was pandemonium, fear, anxiety or calm. For me I find it very calming and in fact quite inspiring. For some reason I am pretty tied into the moon. When it is full I get a little weird but last night I was all smiles, laughter and joy. Possibly because I knew that the next one would see me married, buying a home, starting a family and one day closer to fulfilling my ultimate dream. Good times and feelings!
Today was a great day! I arrived an hour early for my shift and got right to work. I had to get the remoulage off and start combining it with my stock from yesterday. I then started to prepare for a big party we have this weekend that is sure to keep me very busy. But with L (the Machin’ as I’ve taken to calling him) it will pass in no time. He is quite funny and is appreciative of my experience level and that I am trying. He does pick my brain on all kinds of political and historical stuff. World events etc. But the way I see it it is a fair trade (that and I’ve learned not to be so brash about it) in that he is teaching me all he knows too.
I just wanted to touch on the theme of family again. I grew up in a very large family. There were always comings and goings, ups and downs, trials and tribulations. But family always finds a way to make it through. To survive. It actually is a very interesting dynamic to families that almost anything can happen and then core will find a way (though at times it is super difficult) to remain intact. In the kitchen (which I haven’t touched on much yet but will now) there is a high degree of stress. There is pressure to deliver on time, deliver quality, deliver preparations, deliver all of yourself openly so that it is reflected in the food (and in the front of house the service). Although there is a little disconnect between the Front of House and the back it is generally understood that a kitchen operates the way it does out of necessity.
The day starts off at a pretty easy pace. Everyone staggers in at various times (stagger meaning time not hung-over although… Just kidding). Each has his or her own ritual. Coffee, cigarette, read the day sheets, whatever it is. The pace after a couple of hours picks up steam as there is a greater sense of urgency and the desire to get as much crossed off your prep list as possible. By late afternoon there is a serious buzz. People are all crossing each other; “Behind… Hot pot… Hot… Beside,” etc. If you can imagine an entire colony of ants, or termites, all working at their task with very little necessary communication that is precisely what a kitchen is like. However due to the nature of the work, the stress and the ‘family’ atmosphere there is lots of good natured ribbing, dirty talk, laughter and yes even anger. But like I have practiced for my whole life. It is momentary and passes. Deal with it. MOVE ON! Watching this a few times over the past few weeks I have marveled at how exact the two families operate; My blood family and now my chosen family. It really is cool!
So this morning I dealt with the things I do everyday and then had to make fruit compote (SO DELICIOUS) and a few other things. Head Chef let S know that when I was done the few things that I was doing that it was his turn to give me some tasks. Sure enough when I was done it was time to learn how to make a new stock! It was a fish stock and involves a lot of detail. As always, I’m not going to divulge how it is done but as always I paid careful attention and was happy with the finished product. It doesn’t take as long as Veal stock. In fact you can go from start to finish in less than a days work.
We weren’t so busy today and as a result I did what was asked of me (and more) and then asked if it would be alright if I punched out and watched the line. The answer was of course and I was excited. When we aren’t so busy it becomes a little easier to observe things. Of course the pace is a little slower which is helpful but I really want to get a handle on how it works in real time. I learned how to prepare six dishes tonight and how to plate them. AND IT FEELS SO GOOD! I had the biggest smile on my face. I started observing at the Garde Manger station and did so for about half an hour. As our line was only three people tonight, Exec Chef, J and female S Exec Chef said when I was done watching the plate being done that I should come on over and help him (he was working Entremetier and Saucier). It was the first time I got to watch his eyes closely, the way his hands moved, the way that his mind moved from plate to plate and I HAVE SO FAR TO GO! As I got there Exec Chef told me I was going to be working Entremetier. He walked me through each step and explained what I was doing.
You would expect a man with that much culinary prowess to be a hard ass. Speaking roughly to his staff and constantly barking. But that is not the case at all. His manner is soft but informed, gentle but determined. He looked at the orders that were on the pass and quickly sized it up for me. Okay you need to mash this, put on the fricassee, etc. The knowledge I receive at moments like that is both practical and informative. For example, when using a round on a round plate, the eye will naturally find the fault so you need to be as close to the centre as possible. I sent out tenderloins, duck and a stuffed mini chicken. About fifteen in all. Mash here, an exact number of beans like this, carrots like this. Learning this way is ideal. Of course I have to work on speed but time and experience. TIME AND EXPERIENCE.
It was beyond exciting to work the line. It made me want to be there. IMMEDIATELY! But I still have a ways to go. And by a ways I mean the rest of my life. But I did find it fitting that on the eve on my anniversary that I saw another part of my dream exposed.
Anais Nin once said; “Dreams pass into the reality of action. From the actions stems the dream again; and this interdependence produces the highest form of living.”
I hope you all are finding your highest form of living. Be inspired tomorrow!
Happy Anniversary Oiseau!
A la prochaine!
SDM
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