I touched on this in numerous earlier posts but I wanted to expand a little.
Working in a restaurant in a professional kitchen people fall into two types of categories. At least for me. Us and Them.
Us, we are the ones that cut, chop, dice and slice. Sear, grill, fry and blanche. We are the ones that are at the restaurant hours before it is even a thought in your mind. We are the ones who take the raw ingredients and with passion and with some know how transform the inherent beauty of that ingredient into something else. We are the ones who cajole, push, tempt and even sometimes threaten our ingredients demanding from them that they be the best damn thing that we can create. Us, we are the ones who drink, smoke, laugh, curse and make fun of one another, while standing over a searing piece of Foie Gras or Tenderloin or whatever. We are the ones that after a long day at work seek to let our hair down the same way as you but our manner is much different not to mention the hour. Us, we are the ones that choose or fate and celebrate it everyday and could never, I mean EVER sit behind a desk. Its not in our blood. And now after doing this for nine months I can tell you with no uncertainty that I have NO IDEA how I ever did sit at a desk.
Them – You, reading this. You are them. And them can basically be described two ways. Not us. And finally the ones that we seek everyday to wow, impress and tantalize. We are your servants and that is who we are. What we do truly is who we are. And you, THEM, are not us.
Pink Floyd once wrote;
Us, and them
And after all were only ordinary men.
Me, and you.
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label Chop. Show all posts
Showing posts with label Chop. Show all posts
Friday, September 19, 2008
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
Friday, January 25, 2008
What Shall I Be Called?
Never a dull moment to be sure.
A kitchen is a frenetic environment filled with what you (but not me) might consider a toss up between insanity and extreme.
I strongly believe that it takes a specific kind of person to work in a kitchen and especially to be a Chef. First off you need to be able to as I was told tonight have no self-esteem or at the very least be self-effacing. You need to be able to follow orders that are barked out so fast that even playing Nintendo Wii's mind games (Brain Buster or whatever they call it) could not possibly train you for and the ability to acknowledge you've messed up and ask for help. These are only the broad strokes.
The finer points require you to have the energy of a jackrabbit surrounded by a pack of rabid wolves. You need to be able to stand on your feet for hours on end (only twelve today for me plus two hours of travel). You need to process quickly and move faster...ALWAYS FASTER
It is imperative that you know the following expressions. They will be your bedrock and principle form of communication inside the kitchen;
Yes Chef!
No Chef!
I don't know Chef.
Coming Chef!
Thank you Chef!
Please Chef!
Can you show me Chef!
How is this Chef!
So on and so forth but you get the idea.
Also as a word of caution for anyone who is not totally freaked out of their mind yet. Anyone who watches certain TV personalities and thinks; "oh that's easy" or "I could do that" let me assure you it is nothing like you've seen on TV. I don't know if any of you are aware of this (read sarcasm here) but TV IS FAKE. It’s not real. It does not represent reality. It is merely an escapist fantasy.
Hell's Kitchen though entertaining does not accurately portray the happenings of a kitchen which does not take away from the fact that Gordon Ramsay is an extremely talented Michelin starred Chef.
So to my day. Again as I said last night I was assigned homework.
Prior to that it had been a long day that caused me to leave out the highpoint that I will share now.
I worked the line for a party (93 guests last night). I was on veg station. First we laid out the salad plates and soup bowls. 43 salads and 35 soups. Don't know what happened to the other people? Then we had to serve 43 steaks in various preparations from blue to well. Then we had approx 20 chicken and the rest were split between halibut and risotto. It was the most exhilarating experience of my life (well the first and last time I made love to C are more exhilarating but that goes without saying). It pushes you to a level that is difficult to endure and each course goes out (expedited by Exec Chef) in about seven minutes.
It is truly remarkable to be part of and it completely engrosses you.
Today started at about 11 am. Walked in and put on my Chef jacket and started to work right away. To this point I have not had to do a prep list because I have been acting as a utility but I'm pretty sure tomorrow I will have a prep list.
Started off easy enough, had to prepare a mire pois (celery, onion, leak and carrot). Easy enough to do especially when it is for stock, as you don't need to cut perfectly which is not the same as saying that it doesn't need to be uniformly done.
After that had a brief chat with Exec Chef about cold sauces that left me feeling as if I had not a clue but not because of anything he said. More something I felt, like in the time I was speaking he had forgotten more about cold sauces than I would ever know. But mentally I just too it as a challenge. Something to aspire to.
My preps today included as I've said the mire pois, then I had to skim the demi glaze (something I did about once an hour), from there it was ladling out the reduced veal stock and straining it. From there adding red wine and more water for the second rendering where as I learned today even more flavour comes out. All the while of course making sure that my station was prepared properly and then immaculately cleaned before moving on so as to prevent any cross contamination.
I then proceeded to lay out the salads for the working lunch that was happening. Just some greens with a nice vinaigrette and a potato salad while I watched Exec Chef and Chef A work on the sandwiches of roast beef and smoked turkey with roast veg.
From there it was roasting baby beets, pitting nicoise olives (which incidentally is particularly painful when you have tiny slices all over your hands. But again, I would not trade this culinary experience for anything as I truly am getting paid to learn. After that it was some more chopping, cleaning and general help.
But then (cue suspenseful music) the pasta machine came out. The roller that is. Chef J was working on some ravioli at which point Chef E said pay attention. Which I did. Anytime Chef E (or any Chef in a kitchen you are working says pay attention – better grab the pen from your sleeve and the notebook from your cargos and pay rapt attention. I watched as he rolled out the dough, egg washed, put the filling down, covered, pushed out the air, covered with a round, pushed out more air, then cut the ravioli pulling off the excess and patting down the edges. The whole process took him about three minutes. I then was thrown into the world of Ravioli making. I only got to make eight because we were wrapping it up but guess what I’ll be doing tomorrow as I’ve already prepared the filling for it. You guessed it…
Then I sliced some pancetta and baked it while I caramelized some shallots. Good times.
Another secret I learned today is how to eat on the fly. In the morning you pick at stuff while it is being prepared. In the afternoon you pick at some of the things being prepared for service and at night after service or near the end you are welcome to east whatever you want within reason (Damn I guess no Foie this week!) All in all I’m learning the ropes pretty quickly and each and every day for the rest of my life seems to be filled with surprise, excitement and you guessed it tightly controlled and organized chaos. What I have now termed the Ode to Fire!
Then after I had cleaned perfectly the prep side of the kitchen I was allowed to watch the ode to fire... It is incredible watching these people work... They are the type of people that you would see on the street and not even pay a second glance to (not for looks or anything like that) just regular folk.. But in the kitchen... They are kind of like Shakespeare’s description in the prologue of Henry V; “Oh for a muse of fire, that would ascend the brightest heaven of invention, a kingdom for a stage (the kitchen), princes to act (the Chefs) and monarchs to behold the swelling scene (the customers).”
After that I watched as we closed the kitchen down, scrubbed it to perfection. Right as it was almost done Chef E grabbed me and pulled me to the front of house to this point we had not had a chance for me to sign my employment contract or any of my relevant info. That took a couple of minutes and then Chef E spoke to me about knives. That tomorrow (today now… geez is it already that time and I’ve only been home twenty minutes) he would allow me to use all of his knives to find the ones that I am most comfortable with. Earlier in the day (I’m sure its because I’m a lefty) I had said to Exec Chef that I was not sure I liked one method of cutting and that I felt more comfortable trying to get it another way. He said there is no hard and fast rules just that the outcome needs to be the same. I’m sure I will get it no problem. So that is pretty exciting. Do any of you have any idea how expensive knives are? It is insane. But at the same time I guess that is how I make my bread and butter (aren’t I clever lol)
So as if that weren’t enough of a day... Chef E gave me an official title today. I am now the latest, greatest, inspired and ready to go Apprentice Cook in the history of Apprentice Cooks. Watch out Saucier, here I come (Soon anyway though Chef A has nothing to worry about).
Anthony Bourdain once said; "Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by Chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone ... Bad food is fake food ... food that shows fear and lack of confidence in people’s ability to discern or to make decisions about their lives. Food that’s too safe, too pasteurized, too healthy – it’s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation….as much as it is also about freshness." Food truly is about experimentation and yes even traveling outside of those very safe comfort zones you’ve created. Start thinking about that. Why do you not like a certain food? Why are you afraid?
Sorry I could keep writing but I must go and do my homework. Stay tuned for the amazing adventures of Jan 25 of this newbie Apprentice Cook in the weeds and loving it.
SDM
By the way, I have decided that I am now going to call the restaurant for the purposes here Reserved! Anyone object?
A kitchen is a frenetic environment filled with what you (but not me) might consider a toss up between insanity and extreme.
I strongly believe that it takes a specific kind of person to work in a kitchen and especially to be a Chef. First off you need to be able to as I was told tonight have no self-esteem or at the very least be self-effacing. You need to be able to follow orders that are barked out so fast that even playing Nintendo Wii's mind games (Brain Buster or whatever they call it) could not possibly train you for and the ability to acknowledge you've messed up and ask for help. These are only the broad strokes.
The finer points require you to have the energy of a jackrabbit surrounded by a pack of rabid wolves. You need to be able to stand on your feet for hours on end (only twelve today for me plus two hours of travel). You need to process quickly and move faster...ALWAYS FASTER
It is imperative that you know the following expressions. They will be your bedrock and principle form of communication inside the kitchen;
Yes Chef!
No Chef!
I don't know Chef.
Coming Chef!
Thank you Chef!
Please Chef!
Can you show me Chef!
How is this Chef!
So on and so forth but you get the idea.
Also as a word of caution for anyone who is not totally freaked out of their mind yet. Anyone who watches certain TV personalities and thinks; "oh that's easy" or "I could do that" let me assure you it is nothing like you've seen on TV. I don't know if any of you are aware of this (read sarcasm here) but TV IS FAKE. It’s not real. It does not represent reality. It is merely an escapist fantasy.
Hell's Kitchen though entertaining does not accurately portray the happenings of a kitchen which does not take away from the fact that Gordon Ramsay is an extremely talented Michelin starred Chef.
So to my day. Again as I said last night I was assigned homework.
Prior to that it had been a long day that caused me to leave out the highpoint that I will share now.
I worked the line for a party (93 guests last night). I was on veg station. First we laid out the salad plates and soup bowls. 43 salads and 35 soups. Don't know what happened to the other people? Then we had to serve 43 steaks in various preparations from blue to well. Then we had approx 20 chicken and the rest were split between halibut and risotto. It was the most exhilarating experience of my life (well the first and last time I made love to C are more exhilarating but that goes without saying). It pushes you to a level that is difficult to endure and each course goes out (expedited by Exec Chef) in about seven minutes.
It is truly remarkable to be part of and it completely engrosses you.
Today started at about 11 am. Walked in and put on my Chef jacket and started to work right away. To this point I have not had to do a prep list because I have been acting as a utility but I'm pretty sure tomorrow I will have a prep list.
Started off easy enough, had to prepare a mire pois (celery, onion, leak and carrot). Easy enough to do especially when it is for stock, as you don't need to cut perfectly which is not the same as saying that it doesn't need to be uniformly done.
After that had a brief chat with Exec Chef about cold sauces that left me feeling as if I had not a clue but not because of anything he said. More something I felt, like in the time I was speaking he had forgotten more about cold sauces than I would ever know. But mentally I just too it as a challenge. Something to aspire to.
My preps today included as I've said the mire pois, then I had to skim the demi glaze (something I did about once an hour), from there it was ladling out the reduced veal stock and straining it. From there adding red wine and more water for the second rendering where as I learned today even more flavour comes out. All the while of course making sure that my station was prepared properly and then immaculately cleaned before moving on so as to prevent any cross contamination.
I then proceeded to lay out the salads for the working lunch that was happening. Just some greens with a nice vinaigrette and a potato salad while I watched Exec Chef and Chef A work on the sandwiches of roast beef and smoked turkey with roast veg.
From there it was roasting baby beets, pitting nicoise olives (which incidentally is particularly painful when you have tiny slices all over your hands. But again, I would not trade this culinary experience for anything as I truly am getting paid to learn. After that it was some more chopping, cleaning and general help.
But then (cue suspenseful music) the pasta machine came out. The roller that is. Chef J was working on some ravioli at which point Chef E said pay attention. Which I did. Anytime Chef E (or any Chef in a kitchen you are working says pay attention – better grab the pen from your sleeve and the notebook from your cargos and pay rapt attention. I watched as he rolled out the dough, egg washed, put the filling down, covered, pushed out the air, covered with a round, pushed out more air, then cut the ravioli pulling off the excess and patting down the edges. The whole process took him about three minutes. I then was thrown into the world of Ravioli making. I only got to make eight because we were wrapping it up but guess what I’ll be doing tomorrow as I’ve already prepared the filling for it. You guessed it…
Then I sliced some pancetta and baked it while I caramelized some shallots. Good times.
Another secret I learned today is how to eat on the fly. In the morning you pick at stuff while it is being prepared. In the afternoon you pick at some of the things being prepared for service and at night after service or near the end you are welcome to east whatever you want within reason (Damn I guess no Foie this week!) All in all I’m learning the ropes pretty quickly and each and every day for the rest of my life seems to be filled with surprise, excitement and you guessed it tightly controlled and organized chaos. What I have now termed the Ode to Fire!
Then after I had cleaned perfectly the prep side of the kitchen I was allowed to watch the ode to fire... It is incredible watching these people work... They are the type of people that you would see on the street and not even pay a second glance to (not for looks or anything like that) just regular folk.. But in the kitchen... They are kind of like Shakespeare’s description in the prologue of Henry V; “Oh for a muse of fire, that would ascend the brightest heaven of invention, a kingdom for a stage (the kitchen), princes to act (the Chefs) and monarchs to behold the swelling scene (the customers).”
After that I watched as we closed the kitchen down, scrubbed it to perfection. Right as it was almost done Chef E grabbed me and pulled me to the front of house to this point we had not had a chance for me to sign my employment contract or any of my relevant info. That took a couple of minutes and then Chef E spoke to me about knives. That tomorrow (today now… geez is it already that time and I’ve only been home twenty minutes) he would allow me to use all of his knives to find the ones that I am most comfortable with. Earlier in the day (I’m sure its because I’m a lefty) I had said to Exec Chef that I was not sure I liked one method of cutting and that I felt more comfortable trying to get it another way. He said there is no hard and fast rules just that the outcome needs to be the same. I’m sure I will get it no problem. So that is pretty exciting. Do any of you have any idea how expensive knives are? It is insane. But at the same time I guess that is how I make my bread and butter (aren’t I clever lol)
So as if that weren’t enough of a day... Chef E gave me an official title today. I am now the latest, greatest, inspired and ready to go Apprentice Cook in the history of Apprentice Cooks. Watch out Saucier, here I come (Soon anyway though Chef A has nothing to worry about).
Anthony Bourdain once said; "Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by Chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone ... Bad food is fake food ... food that shows fear and lack of confidence in people’s ability to discern or to make decisions about their lives. Food that’s too safe, too pasteurized, too healthy – it’s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation….as much as it is also about freshness." Food truly is about experimentation and yes even traveling outside of those very safe comfort zones you’ve created. Start thinking about that. Why do you not like a certain food? Why are you afraid?
Sorry I could keep writing but I must go and do my homework. Stay tuned for the amazing adventures of Jan 25 of this newbie Apprentice Cook in the weeds and loving it.
SDM
By the way, I have decided that I am now going to call the restaurant for the purposes here Reserved! Anyone object?
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