Week of 6/3/02

My first week in the Big Easy has come to an end and boy is it different from what I was expecting. Our trip from Denver took about 23 hours, 3 of those hours over swamps and gators (not kidding). It's warm and muggy here, but not hot. Lately, the afte

My first week in the Big Easy has come to an end and boy is it different from what I was expecting. Our trip from Denver took about 23 hours, 3 of those hours over swamps and gators (not kidding). It's warm and muggy here, but not hot. Lately, the afternoon rain has been cooling things down a little. Kristy and I are one block from the trolley that drops off just outside the French Quarter so we have spent a few evenings in the tourist mode. We have been making the rounds to the local recommended eateries, including Mother's for Po Boy's, Café Du Monde for beignets, Pat O'Brien's for Hurricanes and some candy store for pralines. (Light bulb just went on) Maybe that is why the chef pants are fitting just a little bit snugger. My externship started last Wednesday and so far has not turned out to be what I was expecting. I knew I would be working on Chef Folse's new PBS show, but I guess I was expecting a little more than what I am doing. I spent the first two show days mincing onions, bell pepper, celery, herbs, boiling pasta, sautéing 36 crab cakes, feeding the audience and TV crew. That has been it for the cooking part of the job. I have done all the other expected things that come along with the job title "Intern", such as taking out the garbage, washing dishes, carrying coolers full of food, etc. The benefit to working this show is my schedule. I am working 7-5ish Monday through Thursday and a few hours on Sunday prepping for the Monday show. Fridays and Saturdays off in New Orleans can make for an enjoyable summer. Kristy will be heading to California later this month to spend the rest of the summer with her family so if anyone wants to come to New Orleans for a weekend….kidding, the landlord downstairs would kill me. After the show finishes filming in two weeks I will be moving into the R&D manufacturing plant where we produce heat-and-serve food for other restaurants. So that is where I stand after my first week in the South. It is like nothing I have ever experienced before, but I am glad I am here, for now. -Logan

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