I’ll save you 2 terribly tolerant readers some trouble by recounting some of the past 2 days – my FIRST 2 days ever in professional kitchens – in bullet points.
I spent yesterday in 8 hours of externship with a local pub/brewery. The staff was wonderful and, well, patient. They make damn good food and even better beer. My time there went something like:
*Prep veggie burgers
*Wash, cut and par-cook 4 cases of potatoes for chips/fries
*Do a shit ton of dishes
*Sample roasted peppers
*Make crème anglaise
*Do more dishes
*Listen to a lot of shmack among the staff and metal/rap/punk
*Eat a slap-your-mama chicken sandwich and drink a house brew
What a night. I left wishing they were hiring.
Today, I staged at a bar/kitchen for prep and lunch shift. The staff was so helpful and educational, friendly and cool. The work was super busy and showed me where my skills are lacking. And that a nose to the grind work ethic pays. I helped in pantry with:
*sampling above mentioned charcuterie
*salad prep and plating
*more salad making
*listening to girls not born in the 80s sing 80s songs
*lots of vacuum sealing
*station cleaning and restocking
*Some other stuff I can’t remember right now because it was a busy damned day and I have to be on the shuttle to work ACL Fest at 6am
The kitchen is impressive. It is run by a premiere Texas chef. Everyone seems to enjoy their work. And at the end of the day, I was offered a job. Let’s hope I don’t screw it up too much or too often.
Only crazy people sign on for this. For anyone who thinks they may want to do this, my (very green) advice – be sure you have the stamina and move-your-assitude. Know how to get the hell outta the way. Ask questions but keep your attitude to yourself. And always do whatever needs doing. Also, crass language and thick skin are prerequisite. Luckily, I walked in with both.
So, woohoo! First kitchen job! I’ll drink to that. You can too! Let the next adventure begin.