Week of 7/8/02

I've been in the restaurant for a couple weeks now and things are going well (other than running over the tail of a 4ft crocodile on I-10 the other night). My first night was odd because the chef of the restaurant didn't know I was showing up and then as

I've been in the restaurant for a couple weeks now and things are going well (other than running over the tail of a 4ft crocodile on I-10 the other night). My first night was odd because the chef of the restaurant didn't know I was showing up and then asked if I was just there for the night. When I answered, "No, until August 8th", he was a little surprised. My first task was to make these shrimp wrapped scallops skewered with a piece of sugar cane. It wasn't the most exciting thing I have ever assembled in a kitchen, but it had to get done. I only made 90 of them but the shrimp were completely whole, which meant peeling leaving only the tail, deheading, cleaning and butterflying. Then I had to cut the scallops down so they would fit inside the butterflied area of the shrimp. Then I cut the sugar can into thin strips to skewer it all together. It took me a while and I've never had back pain like that before. Right after starting at the restaurant I got an unexpected vacation. We were scheduled to be closed the week of July 4 because it is traditionally very slow. Had I known, I would have made arrangements to work elsewhere in the company for a week, oh well. Since that first night in the kitchen, I've gotten to know the kitchen and cooks so I am a lot more comfortable. Although, this is by far the youngest kitchen I have ever worked in. I think there are 10 people in the back of the house and the average age is 24. And that includes me at 32, a 32-year-old dishwasher and a 30-year-old cook. That gives you an idea of the age of the Chef, Sous and everyone else. I currently spend most of my time in the pantry working the salads and appetizers. Sounds like I'll be on the line during slow nights learning the hot foods. Being slow to get me behind the line is ok, but we have been so slow lately that we are now closed on Tuesdays, as well as Mondays. So now I have Sunday-Tuesday off, which cuts into the paycheck. With all this great food around me (except the Mexican food) I need a paycheck to eat!! Looks like everything is falling into place with our relocation to Seattle. My wife was offered, and accepted, a teaching position. As I write this she is in Seattle signing lease papers for our new apartment. I haven't found a job yet, but I haven't put a ton of effort into my search. I'll start hitting the pavement when we get settled in. Got to run, I hear an oyster po boy calling my name… -Logan

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