Sorry I missed writing yesterday (though I did date this yesterday)everyone. I worked until 12:45 and then went to have drinks with some of the staff, as it was the one of the owners’ birthdays. I stayed for a few drinks and the got home and tried writing, but to no avail, I was too tired and needed to be up about five and a half hours later to get to work this morning for brunch.
My day started as every day has started. Deal with Stock, Remi and Demi! I’ve got it down now and though it takes time and I’m getting better with each one I make. There is an art to it and so far to Chef and Sauciers Rembrandt I am like a kindergarten student with crayons, but I assure you all I will get to Picasso or maybe even try to become Dali.
The function went off without a hitch. All our canapés we plated and served accordingly. All in all it was relatively easy. Of course the man that I work with closely named L has everything down flat and I tend to slow him down but he is very good-natured about it and understands that I am a newbie. He is patient and thorough in his demonstrations of how to do something.
One of the things I had a hard time with on Saturday was using butcher paper to make ice cream cone wrapper into which we place a couple of hand cut fries and a battered fish topped with a truffle aioli. I tried three or four time and got flustered. But L and S (the kitchens work equivalent of the Soup Nazi) both just shrugged and showed me again. I will get it. It, like everything else in the kitchen just takes time and PRACTICE and repetition. Just another thing to add to the practice list.
On the list of things never to do again; Veal bones came in and were in a smaller box. By my newly trained habit I immediately grabbed them and put them in the oven to roast. At the appropriate bone colouration I removed them from the stove and set them aside to cool. Head Chef then comes in to the kitchen and asks someone a question. I ask Head Chef if the colour was correct. He asked what was wrong with this picture. I answered after a moment or two that I was unsure. He made it very clear that I had used the wrong bones. The ones I had used were bones that are used for Marrow and not for veal remi. I apologized profusely and made sure he knew I would never do it again. He laughed, wrote down on the white board that he needed veal bones, turned to me and said that I should add the bones to the remi. Then back to the many other tasks that I was doing.
Cutting cold cuts for the meat platters, cheese for the cheese trays, blanching French fries, getting that canapés ready for the next function that was to start at 8:30 pm. This kitchen is a lot like a casino. As there are no clocks anywhere and not a window in sight it is difficult for you to know what time it is in the day (save for the rare cigarette breaks I ask Chef for). Sometimes time flies and at others it seems to take ten hours for ten minutes to pass. I guess it is like anything else in life though.
One of the tasks that I do which ten minutes feels like ten hours is peeling baby carrots in a very specific way. A box at a time. It truly is the most tedious job in the kitchen as it may take you an hour or more (right now for me it is more) to peel an entire box. First you have to cut the top and tip of the carrot. Then very gently in order to preserve the shape of the carrot you have to peel nothing but the skin. Though in order to get at the dirt that is at the base of the stem you have to create a bullet type cut. I haven’t times myself but I’m lucky if I can do one single carrot in a minute. Thus far, every batch that I have done has been less than stellar. There is always a little piece of skin or I’ve removed the green because I wasn’t gentle enough with my peeler. If you’d like to experience this go get a bunch of baby carrots. Do exactly as I just said and see how long it takes you and how very enjoyable it is. Although for me it is enjoyable because I would not rather be anywhere else in the world than in that kitchen.
After completing the first of about four batches I went to the Saucier and asked him if these were done correctly. He grabs a hand full and instantly identifies several small oversights. A piece of skin here, a little dirt there. You get the idea. I made sure to take extra care and effort to ensure that the next three batches I did would stand up. Bringing the next batch to him I asked if it was good. He looked and said; “Congratulation, you learned how to peel a carrot!” I laughed and threw my hands up in the air. Small victory. But victory for me personally nonetheless.
I find this to be a good spot to mention that I am a creative person. I love to write and take pictures but also to create plates that look very pretty. At home I have a pretty good rate of making plates look pretty but due to the exacting way that things are done in this kitchen I am yet (with the exception of canapés which are easy) to create a pretty plate. My finger fumble, I am slow and hold up the line and generally have not gotten up to speed yet. The number three chef kicked me out of the way yesterday for the evening function of twenty-one as I did not garnish properly and was snail pace slow. I took it for what it was. Just another thing that I need to spend time and energy improving upon.
After that I went to both Exec and Head Chefs and let them know that I was a little slow. Head Chef looked at me and asked if I like getting yelled at to which I responded no. He said without missing a beat. Well then I guess you’ll speed up won’t you. TRUE!
Another rapid-fire lesson happened when I came up to the line to give something to Head Chef. As I’ve said before, in this kitchen when you are walking behind someone you need to announce that you are there. Chef had been cutting something and turned as I was passing. He quickly flipped the knife and made a gesture that certainly would have eviscerated me had it hit me. As it was it was pretty close. Angry but fair he gave me a stare that you never want to get from a Chef. I apologized and mentally made a note to ALWAYS make sure that I announce I am behind so as not to lose my left testicle. Lesson learned in the real world real quick.
During one of my smoke breaks the Saucier came out and started giving me some good advice. In some ways I think he thinks I might wash out and I assured him differently but one of the things he said to me is that joining the kitchen now I am seeing a fairly lax kitchen because it is the winter. He said that there is absolutely no talking on his line unless it relates to food in the summer, as it would be impossible to get the job done. He also pointed out to me that in the kitchen (one of the reasons that I wanted to join as kitchen) your work and actions speak for themselves. As Head Chef had said just do your job and everything will be fine. It was nice to hear this from Saucier as I know that he also is going out of his way to try to give me that bump to take me to the level that I want to get to. It was he that later that night twisted my rubber arm to go for a drink.
There is a genuine camaraderie in the kitchen. It is like a family though each part of this family has to function perfectly in order for the family to work. If your function is less than stellar it affects the whole service. You always need to bring your ‘A’ game to the kitchen.
All in all it was a great day. Exec Chef also gave me a carving knife and fork. A great carving knife and fork and immediately I knew that I would be in the Front of House for Brunch the next day.
I had the opportunity at the party to speak with both Exec and Head Chef. I can't impart anything from the conversation here. But needless to say I know it in the deepest regions of my soul that I finally am on the right path by joining a kitchen. Especially this kitchen.
Leo Tolstoy once said about Art (of which food most certainly is); “Art is a human activity having for its purpose the transmission to others of the highest and best feelings to which men have risen.” I hope that my food causes just that.
Be well and have an inspired tomorrow.
SDM
Saturday, February 2, 2008
Friday, February 1, 2008
Snow Day – If you’re not a Cook!
Toronto was blanketed today with an insane amount of snow and for the first time in ages it was the thick, wet, packing almost what you would imagine North Pole snow to be like. Of course living in Canada I am very used to the snow and Toronto on any given year can be on the receiving end of the lake effect. Fortunately most of the time it hits America’s armpit; also known as Buffalo. Speaking of which you know who I’m going for in the Superbowl? Who cares; I’m working. But my love will certainly be cheering for the Giants.
Can anybody guess how my day started? Stock, Remi and Demi of course. Didn’t take long to figure that one out I hope. As I was doing this I also was doing the receiving for the day. First the grouper came in; “But where is the monk fish I asked?” Later was the answer. For some reason snow turns this city into a well congested mess. Delay. Delay. Delay. But the monk fish did come in the afternoon so no harm no foul. Then came the dairy and frozen goods. Lots of them. 3 cases whipped cream, 2 cases butter, and the brunch items for Sunday, you get the idea.
Then came the bread and the veggies. We consume a ridiculous amount of vegetables. Far more than any of you would think. Our order generally fills two or three type written pages with everything from Butternut Squash, Herbs and Tomatoes to Baby Carrots, Baby Beets and Fennel. It crosses the spectrum of everything that you could imagine. And we use it very quickly.
Looking at the function sheets for tomorrow I saw an event at 11 and another later. So it is time to do the prep. I know to all of you prep must sound boring but really it is an opportunity to get your Mise en Place correct, get much needed practice in the fine art of your knife work (I am getting better at brunoise) and get a feel for the amounts that are needed for various sizes of functions. The one starting in the morning is for 60 adults and 12 kids. There is a lot of prep involved for an event like this. But as I said it gives me the opportunity to learn new things and get better at things I’ve already been shown.
Obviously as service was going to be relatively slow tonight (though much better than expected) due to the snow storm it gave me time to do all kinds of prep. It has been snowing now for a full twenty-four hours. This allowed me to learn how to prepare new dishes for functions. Get better at telling when the demi is ready to be taken off the stove and refrigerated. I got to prepare the Bruschetta today which meant practicing my brunoise with something even hard than an onion or shallot. A TOMATO. And it truly did help my knife skills as I started to feel a bit more confidant though still fairly slow. But a great beginning at a very difficult skill. Moreover, once I had finished (or so I thought) I had chef taste it. It took a couple of seasonings but finally; “Perfect!” I didn’t quite pat myself on the back but it did feel good to hear that from Exec Chef.
Just as I had asked Exec Chef to identify his main influence I asked Head Chef today. Without skipping a beat he said Marco Pierre White. I only now found out about Marco Pierre White (http://en.wikipedia.org/wiki/Marco_Pierre_White) I asked why and Head Chef simply answered that he was a hard ass. I took it at par at that moment but after researching when I got home. Come on, 3 Michelin Stars at 33. Shiiiiiiiit! Someone worth delving further into to be sure. He has a picture in one of his book of Gordon Ramsay crying in one of his kitchen. GORDON RAMSAY crying! Shiiiiiit!
I then learned how to make Truffle scented Aioli. Ah, yes please. Incidentally did any of you realize that the reason that pigs and dogs can be trained to find Truffles is because it gives off a scent that is identical to their olfactory senses as that of the pheromones of their partners? No wonder those little buggers dig and dig and dig. I mean I would too. Wouldn’t you? Not to mention the fact that the prize they find can cost up to $200 for a single Truffle. I’m sure for the herders it is a pretty good return on investment. But back to the Aioli. It is far more complicated than it seems. I could get into the minutiae but as I said before in an earlier post I do not want to betray any of the secrets that the Chefs have. If you’re really curious about the generalities of it you can go here; http://en.wikipedia.org/wiki/Aioli. I had always thought that Aioli was from Italy but as I learned last week it is actually from Provence. And have any of you even wondered why the French became so dependant on sauces; Bueller, Bueller – Quite simply their food sucked ASS (perhaps the reason French women are so skinny?) so they needed to mask it. Naturally it has gotten better with time as have their sauces but that is the original reason. After making the “perfect” seasoned and tasting Aioli (YES!) I moved onto a mango infused Aioli. Again not easy and again “well done!” Double YES!
I then did some more prep work for the function and then started doing a thorough scrub down of the kitchen. C could easily tell anyone that one thing I hate is cleaning. The vacuum cleaner sends me running faster than a Cheetah after an Antelope (or Coyote after Road Runner)S and generally I don’t like cleaning. I think it is a throw back to my childhood but I can’t be certain. At any rate, cleaned the prep stove, range and convection oven. Thoroughly cleaned the underside of the station table as well as the bins for flour, salt flour and sugar. Again I hate cleaning but not nearly as much as I love my new path. Then we deck scrubbed the floor and mopped it. A long day but after completion Head Chef gave the prop fist and said on you go. Had it been busy I would still be there. Right about now cleaning so I guess I also had a bit, an itsy bitsy little bit of a snow day bump.
I hope that everyone’s day was as inspired, beautiful and rich as mine. If not tomorrow is another day. Shoot for the stars. If I can do this you too can do anything you want. What are you afraid of? What are you waiting for?
There is an old Punjabi proverb that says; “Eat moderately, walk on the straight path, and you needn’t worry.” Now how true is that! I leave it with you. Talk amongst yourselves.
Be well and laugh… It helps!
SDM
Can anybody guess how my day started? Stock, Remi and Demi of course. Didn’t take long to figure that one out I hope. As I was doing this I also was doing the receiving for the day. First the grouper came in; “But where is the monk fish I asked?” Later was the answer. For some reason snow turns this city into a well congested mess. Delay. Delay. Delay. But the monk fish did come in the afternoon so no harm no foul. Then came the dairy and frozen goods. Lots of them. 3 cases whipped cream, 2 cases butter, and the brunch items for Sunday, you get the idea.
Then came the bread and the veggies. We consume a ridiculous amount of vegetables. Far more than any of you would think. Our order generally fills two or three type written pages with everything from Butternut Squash, Herbs and Tomatoes to Baby Carrots, Baby Beets and Fennel. It crosses the spectrum of everything that you could imagine. And we use it very quickly.
Looking at the function sheets for tomorrow I saw an event at 11 and another later. So it is time to do the prep. I know to all of you prep must sound boring but really it is an opportunity to get your Mise en Place correct, get much needed practice in the fine art of your knife work (I am getting better at brunoise) and get a feel for the amounts that are needed for various sizes of functions. The one starting in the morning is for 60 adults and 12 kids. There is a lot of prep involved for an event like this. But as I said it gives me the opportunity to learn new things and get better at things I’ve already been shown.
Obviously as service was going to be relatively slow tonight (though much better than expected) due to the snow storm it gave me time to do all kinds of prep. It has been snowing now for a full twenty-four hours. This allowed me to learn how to prepare new dishes for functions. Get better at telling when the demi is ready to be taken off the stove and refrigerated. I got to prepare the Bruschetta today which meant practicing my brunoise with something even hard than an onion or shallot. A TOMATO. And it truly did help my knife skills as I started to feel a bit more confidant though still fairly slow. But a great beginning at a very difficult skill. Moreover, once I had finished (or so I thought) I had chef taste it. It took a couple of seasonings but finally; “Perfect!” I didn’t quite pat myself on the back but it did feel good to hear that from Exec Chef.
Just as I had asked Exec Chef to identify his main influence I asked Head Chef today. Without skipping a beat he said Marco Pierre White. I only now found out about Marco Pierre White (http://en.wikipedia.org/wiki/Marco_Pierre_White) I asked why and Head Chef simply answered that he was a hard ass. I took it at par at that moment but after researching when I got home. Come on, 3 Michelin Stars at 33. Shiiiiiiiit! Someone worth delving further into to be sure. He has a picture in one of his book of Gordon Ramsay crying in one of his kitchen. GORDON RAMSAY crying! Shiiiiiit!
I then learned how to make Truffle scented Aioli. Ah, yes please. Incidentally did any of you realize that the reason that pigs and dogs can be trained to find Truffles is because it gives off a scent that is identical to their olfactory senses as that of the pheromones of their partners? No wonder those little buggers dig and dig and dig. I mean I would too. Wouldn’t you? Not to mention the fact that the prize they find can cost up to $200 for a single Truffle. I’m sure for the herders it is a pretty good return on investment. But back to the Aioli. It is far more complicated than it seems. I could get into the minutiae but as I said before in an earlier post I do not want to betray any of the secrets that the Chefs have. If you’re really curious about the generalities of it you can go here; http://en.wikipedia.org/wiki/Aioli. I had always thought that Aioli was from Italy but as I learned last week it is actually from Provence. And have any of you even wondered why the French became so dependant on sauces; Bueller, Bueller – Quite simply their food sucked ASS (perhaps the reason French women are so skinny?) so they needed to mask it. Naturally it has gotten better with time as have their sauces but that is the original reason. After making the “perfect” seasoned and tasting Aioli (YES!) I moved onto a mango infused Aioli. Again not easy and again “well done!” Double YES!
I then did some more prep work for the function and then started doing a thorough scrub down of the kitchen. C could easily tell anyone that one thing I hate is cleaning. The vacuum cleaner sends me running faster than a Cheetah after an Antelope (or Coyote after Road Runner)S and generally I don’t like cleaning. I think it is a throw back to my childhood but I can’t be certain. At any rate, cleaned the prep stove, range and convection oven. Thoroughly cleaned the underside of the station table as well as the bins for flour, salt flour and sugar. Again I hate cleaning but not nearly as much as I love my new path. Then we deck scrubbed the floor and mopped it. A long day but after completion Head Chef gave the prop fist and said on you go. Had it been busy I would still be there. Right about now cleaning so I guess I also had a bit, an itsy bitsy little bit of a snow day bump.
I hope that everyone’s day was as inspired, beautiful and rich as mine. If not tomorrow is another day. Shoot for the stars. If I can do this you too can do anything you want. What are you afraid of? What are you waiting for?
There is an old Punjabi proverb that says; “Eat moderately, walk on the straight path, and you needn’t worry.” Now how true is that! I leave it with you. Talk amongst yourselves.
Be well and laugh… It helps!
SDM
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
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
Tuesday, January 29, 2008
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
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
Monday, January 28, 2008
This Weeks Terms Learned
Reservation is an incredible place to learn. I am grateful to Exec Chef an Head Chef that they have allowed a newbie like me into their kitchen.
These are some of the terms that I learned this week;
Béchamel;
Name derived from the Marquis de Bechameil. It is a white sauce that is created by mixing roux with seasoned milk.
It is one of the five mother sauces
Brunoise;
A minute dice.
Espagnole;
Sauce made from Onions, Garlic, Tomatoes and Sweet Peppers.
It is one of the five mother sauces
Salpicon;
Diced ingredients (fine dice) bound with sauce. It comes from Spanish sal (salt) and picar (cut). It can be sweet or savoury.
Hollandaise;
Hot sauce made from emulsified egg yolks and clarified butter. It is the foundation for numerous other sauces.
Veloute Sauce;
Sauce made from white veal, fish or chicken stock thickened with roux. It is the foundation for numerous other sauces.
Choron;
A revolutionary chef in the 19th century from Caen who became chef de cuisine at Voisin.
He is famous in part for a Christmas Eve Menu in 1870 which included animals from the Paris Zoo including; Kangaroo, Wolf, Elephant and Antelope.
Choron also invented a sauce which is an emulsified hot sauce used with eggs, fish and steak.
Voisin;
Paris’ best restaurant for the mid 19th century to 1930. It was favoured by among other people Zola and the Prince of Wales.
Tian;
A Provencal Earthenware dish used in the oven. Multitude of shapes but usually square or rectangular with raised edges.
Gastrique;
Vinegar and sugar reduced to almost nothing. It is usually used with dishes using fruit (such as duck with cranberries).
Parmentier, Antoine Augustin;
Born 1737; Died 1813.
One of the greatest proponents of the potato; legend was that he had ‘invented’ the potato. Not quite but nonetheless a major advocate of its many uses. It was widely cultivated for 200 years before he was even born though not widely in France. (I think only two provinces had potatoes in them before Parmentier. But he changed all that!
He became an advocate after being held as a prisoner of war during the 7 Years’ War. He went onto advocate the use of the potato to stave off famine. In France, due to Parmentier it became favoured first by the King (who signaled his approval of it by wearing a potato flower on his jacket), then the Aristocracy (who proceeded to plant it on their own estates) and then only after a dinner held in honour of Ben Franklin at Les Invalides did the lay people accept it. Numerous dishes bear his name. He also did work outside of the potato with such things are the artichoke and maize.
Les Invalides;
A Parisian Military Complex filled mainly with museums and monuments but also a veteran’s hospital.
Stage;
An Apprenticeship in another restaurant usually in a city different from your own and more often in a foreign country.
These my friends are only some of the terms I learned. But these are the biggies.
I was going to post a picture today of my two hands. They have been cut, calloused, nicked and torn. Both Exec Chef and Head Chef have told me not to do anything with them, as it is imperative that my hands get tougher. I know have a callous growing on my callous on my left hand and a massive slice on my right. I have about four little nicks and cuts on both hands and got a bad burn on my left hand yesterday.
All in all a great first week.
Lucretius once wrote; “Quod ali cibus est aliis fuat acre venenum” which means; “What is food to one may be fierce poison to others.”
It is my fervent wish that you all have an inspired day!
These are some of the terms that I learned this week;
Béchamel;
Name derived from the Marquis de Bechameil. It is a white sauce that is created by mixing roux with seasoned milk.
It is one of the five mother sauces
Brunoise;
A minute dice.
Espagnole;
Sauce made from Onions, Garlic, Tomatoes and Sweet Peppers.
It is one of the five mother sauces
Salpicon;
Diced ingredients (fine dice) bound with sauce. It comes from Spanish sal (salt) and picar (cut). It can be sweet or savoury.
Hollandaise;
Hot sauce made from emulsified egg yolks and clarified butter. It is the foundation for numerous other sauces.
Veloute Sauce;
Sauce made from white veal, fish or chicken stock thickened with roux. It is the foundation for numerous other sauces.
Choron;
A revolutionary chef in the 19th century from Caen who became chef de cuisine at Voisin.
He is famous in part for a Christmas Eve Menu in 1870 which included animals from the Paris Zoo including; Kangaroo, Wolf, Elephant and Antelope.
Choron also invented a sauce which is an emulsified hot sauce used with eggs, fish and steak.
Voisin;
Paris’ best restaurant for the mid 19th century to 1930. It was favoured by among other people Zola and the Prince of Wales.
Tian;
A Provencal Earthenware dish used in the oven. Multitude of shapes but usually square or rectangular with raised edges.
Gastrique;
Vinegar and sugar reduced to almost nothing. It is usually used with dishes using fruit (such as duck with cranberries).
Parmentier, Antoine Augustin;
Born 1737; Died 1813.
One of the greatest proponents of the potato; legend was that he had ‘invented’ the potato. Not quite but nonetheless a major advocate of its many uses. It was widely cultivated for 200 years before he was even born though not widely in France. (I think only two provinces had potatoes in them before Parmentier. But he changed all that!
He became an advocate after being held as a prisoner of war during the 7 Years’ War. He went onto advocate the use of the potato to stave off famine. In France, due to Parmentier it became favoured first by the King (who signaled his approval of it by wearing a potato flower on his jacket), then the Aristocracy (who proceeded to plant it on their own estates) and then only after a dinner held in honour of Ben Franklin at Les Invalides did the lay people accept it. Numerous dishes bear his name. He also did work outside of the potato with such things are the artichoke and maize.
Les Invalides;
A Parisian Military Complex filled mainly with museums and monuments but also a veteran’s hospital.
Stage;
An Apprenticeship in another restaurant usually in a city different from your own and more often in a foreign country.
These my friends are only some of the terms I learned. But these are the biggies.
I was going to post a picture today of my two hands. They have been cut, calloused, nicked and torn. Both Exec Chef and Head Chef have told me not to do anything with them, as it is imperative that my hands get tougher. I know have a callous growing on my callous on my left hand and a massive slice on my right. I have about four little nicks and cuts on both hands and got a bad burn on my left hand yesterday.
All in all a great first week.
Lucretius once wrote; “Quod ali cibus est aliis fuat acre venenum” which means; “What is food to one may be fierce poison to others.”
It is my fervent wish that you all have an inspired day!
Sunday, January 27, 2008
Brunch
I arrived this morning at 8:45 at Reservation. Drained and tired I did as I now have ingrained in my head. I started to do the stock and demi but then was tasked to help set up for brunch.
We had to move tables, chaffing dishes, the waffle maker, some heating elements, get the waffle batter ready, bring out the already cracked eggs (which I forgot to mention yesterday. I cracked 16 dozen eggs). We had to move the salads, salmon, shrimp, assorted pastries, etc. Then Head Chef comes in and says that I am going to be out in the Front of House serving the waffles, beef and peameal bacon. I was nervous, excited and ready.
For approximately four hours I was serving. Standing there watching as all manner of people came up to eat their $23 or 5 or whatever it is brunch. One of the first tables had some people that I knew and I asked Chef how I deal with it when they come up. The basic idea was affable but not lengthy conversation. No problem.
After that was done it was break down brunch. Finish the start of the stock and finish the demi for reducing. There was a dinner party there tonight (only canapés) so I actually got out early. Though I did ask several times whether I should stick around.
I then went to Chapters/Indigo and bought the very expensive but very helpful Larousse Gastronomique. It is an encyclopedia, no, the encyclopedia for the restaurant that I work in and I’m sure all classical kitchens. Had no choice. Want to make sure that I am on top of everything that gets thrown my way.
I feel as if I am a man reborn. As if my life has been charged with professional meaning and purpose. I was miserable for a good part of the last couple of years. Doing things only to survive and barely at that. Today I feel as if I have love at my side, passion at my back and the desire to take both into the next strata.
For all those that I have failed in the last year, I’m truly sorry. I have been an ass. Afraid. Tired. Scarred. Wanting. I have now passed all of these things and discovered that as much as I know about cooking there is so much more to know. I am now free to develop as a cook, a man and a human on this planet.
Tomorrow I am dedicated to studying. There is so much to learn everyday at Reservation and I am an apt pupil. I know that the coming years are going to help me continue to develop and one of the most exciting aspects is that when C and I have children they will be able to look at their father and say that he is hard working. It will help them to see that a work ethic is most important of all no matter what the work is. I hope that our children will see that although the path may not always be straight, that you need to fall every once and a while, the most important thing is to persevere.
Another lessons this week. As I get better with cooking I am also going to become a better writer. I am passionate equally about both and the writing of this journal is helping me to again to do what I use to do everyday. Writing. And it isn’t easy. When I get home I am dead tired. But I know that by developing the routine it will help me become a better person. A better lover. A better everything.
Aldous Huxley once said; “Civilization means food and literature all round. Beefsteaks and fiction magazines for all. First-class proteins for the body, fourth-class love-stories for the spirit.”
I will write tomorrow about the terms that I learned this week and about the week in general some more. All the best and please have an inspired day!
SDM
We had to move tables, chaffing dishes, the waffle maker, some heating elements, get the waffle batter ready, bring out the already cracked eggs (which I forgot to mention yesterday. I cracked 16 dozen eggs). We had to move the salads, salmon, shrimp, assorted pastries, etc. Then Head Chef comes in and says that I am going to be out in the Front of House serving the waffles, beef and peameal bacon. I was nervous, excited and ready.
For approximately four hours I was serving. Standing there watching as all manner of people came up to eat their $23 or 5 or whatever it is brunch. One of the first tables had some people that I knew and I asked Chef how I deal with it when they come up. The basic idea was affable but not lengthy conversation. No problem.
After that was done it was break down brunch. Finish the start of the stock and finish the demi for reducing. There was a dinner party there tonight (only canapés) so I actually got out early. Though I did ask several times whether I should stick around.
I then went to Chapters/Indigo and bought the very expensive but very helpful Larousse Gastronomique. It is an encyclopedia, no, the encyclopedia for the restaurant that I work in and I’m sure all classical kitchens. Had no choice. Want to make sure that I am on top of everything that gets thrown my way.
I feel as if I am a man reborn. As if my life has been charged with professional meaning and purpose. I was miserable for a good part of the last couple of years. Doing things only to survive and barely at that. Today I feel as if I have love at my side, passion at my back and the desire to take both into the next strata.
For all those that I have failed in the last year, I’m truly sorry. I have been an ass. Afraid. Tired. Scarred. Wanting. I have now passed all of these things and discovered that as much as I know about cooking there is so much more to know. I am now free to develop as a cook, a man and a human on this planet.
Tomorrow I am dedicated to studying. There is so much to learn everyday at Reservation and I am an apt pupil. I know that the coming years are going to help me continue to develop and one of the most exciting aspects is that when C and I have children they will be able to look at their father and say that he is hard working. It will help them to see that a work ethic is most important of all no matter what the work is. I hope that our children will see that although the path may not always be straight, that you need to fall every once and a while, the most important thing is to persevere.
Another lessons this week. As I get better with cooking I am also going to become a better writer. I am passionate equally about both and the writing of this journal is helping me to again to do what I use to do everyday. Writing. And it isn’t easy. When I get home I am dead tired. But I know that by developing the routine it will help me become a better person. A better lover. A better everything.
Aldous Huxley once said; “Civilization means food and literature all round. Beefsteaks and fiction magazines for all. First-class proteins for the body, fourth-class love-stories for the spirit.”
I will write tomorrow about the terms that I learned this week and about the week in general some more. All the best and please have an inspired day!
SDM
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
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
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