I knew it was going to be a lucky day: I found a $20 bill on the subway. Sweet!

After a month of my culinary program and having no experience in a professional kitchen, I decided that I had much catching up to do and used my connections to speak to the chef-owner of a very elegant, 'cutting-edge' restaurant. The truth is, I was bored. Under-challenged. When I registered for these classes, I never expected I'd be spending such little time in labs. I went from an 80hr week at my former job to 14 hrs a week in school. (only 4 of those in labs)

When I met this chef, it was clear he didn't make it a habit of A) hiring women and B) hiring inexperienced individuals. Neither bothered me really, I was mostly there to have a frank conversation with him and get some info. He said he looks for 2 things in his cooks: speed and cooks who taste their food. He suggested that I come in the following day in whites just to observe and see if I could stand the heat.

So I did. Chefs, this is your opportunity to make fun of us wannabe-chefs. The cooks didn't realize I was only there to watch. One of them asked me to chop parsley. The minute he walked away, a zillion questions crossed my mind: how coarse is a coarse chop? how much stem is acceptable? Surely there must be a quicker way that extracting the leaves one stem at a time? Honestly, have I never chopped parsley before?

I swear, I think I pulled a muscle chopping that parsley. After a few other minor tasks that made me look busy, the chef-owner walked in and rescued me. "stand there, make yourself small and watch!" he said. That's when the lunch rush started.

They don't call them chef-aboyeur for nothing: as the orders were coming in, he was barking them out with an unbelievably powerful, rich, steady voice that made me thing that he'd make a killing if he'd learn to sing tenor! I was impressed by the beautiful ballet created by the perfect timing and impeccable delivery of all the cooks. "How could I ever match their performance?" I thought.

He gave me the job. Indeed a lucky day. I was really worried that my first job would be in a so-so restaurant. Instead, I got a job that would make my class-mates envious if they knew about it.

When I changed out of my whites, I was drenched. Could I really stand the heat? I’m losing sleep asking myself that question. I’m excited and incredibly nervous at the same time. I start Thursday, and will work through the weekend.

I used the $20 on groceries to practice the pasta dish that one of the cooks was kind enough to teach me. It was to die for…

[momoreg]

What a great story! It sounds like a great learning opportunity. Be tough...you can do it!

[cape chef]

Annecke,

I have a little gleam in my eye after hearing your story...You are indeed lucky to find a Chef that is not about ego, And a kitchen that is one to help support and elevate the studies and practical expereances of students or new comers
Good luck on Thursday!!
And keep us posted
cc

[chefjohnpaul]

Remember, mis-en-place, timing, and organization! Watch very carefully how the flow moves from order to fire and the prep that needs to be on hand prior to "showtime".
This is the closest you'll come to playing professional organized sports, the team effort is key.

Keep your hands and feet inside the car at all times, and enjoy the ride.........

[shroomgirl]

congrats!!!!Sooooo what was the pasta dish?

Beef seared with roasted garlic, fresh garlic, spinach, pablanos, a wet tomato sauce, chick stock, parsley pesto.
The key: overseason your meat.

Anneke,
It sounds like you have gotten lucky. A kitchen that focuses on the food. Unfortunately, that is rarer than you might think. When I train people I ask two things: 1. If you don't know, ask!!! And then pay attention to the answer.
2. If I ask you to go away, do not take it personally. It is because I am now too busy to teach and you are a detriment at this point.
One more point. The people you now work with and for do NOT care how you do it at school or anywhere else. Do it their way.

[This message has been edited by mofo1 (edited 02-06-2001).]

Your parsley bit cracked me up!!! Good story! I think it is wonderful you are going to be working in the kitchen, you will no doubt learn a lot!!!

[SeattleDeb]

Anneke..I was right with you when you were trying to decide how to chop the parsley...wonderful story!

[palmier]

It kind of reminds me of my first job. After 5 years at a machine shop, I started culinary school and got a job at the Ritz. One evening, early on I was instructed to turn carrots for an upcoming banquet. After several hours of intense carving, I had a large bucket of scraps, and a hotel pan of what I thought were nice, even, turned carrots. The chef thought I had 2 buckets of mirpoix for his stock. It was somewhere around this time that I realized that I love to cook.
Welcome....may you never forget this feeling

One thing I have noticed that some of us have forgotten over the years is patience. I am happy to hear that you have found a kitchen that welcomes you. Ask questions. Be smart enough not to ask them at the wrong time. Be two steps ahead of yourself. Think ahead of the task at hand. There is always something else to do after your current project is done. Have fun. Learn as much as you can in the time you have there. And if I think of anything else, I'll let ya know.

PS Don't take, what's the work I am looking for...poop, yeah, Don't take poop from anyone.

[Anneke]

Chapter II
----------

I have survived!

After the first day, I was sure I was going to be fired. On the second day, the lessons were beginning to stick. And on the third day, I was mannng my own station, more or less.

Three whole days in a row of the most physically demanding job I have ever done in my life. I was on my feet between 9 and 11 hours in a row daily without sitting down (there is no seating for staff). On the third day, I was like a zombie; I must have looked awful, sweaty (I felt like a salt-crusted red mullet!), conquered, and yet I was exhilirated, rejuvenated and completely changed. I will never cook the same way again. I don't really know how to describe it, but those 3 days have changed the way I cook, clean, do mise-en-place, etc.

I have become a master oyster shucker, I make and plate all salads beautifully, I plate desserts too but am amazed at what an infinitely better job the other cooks do! What creativity and precision they all have! Everything that comes out of that kitchen is the epitomy of artistic perfection!

I thought I was doomed on the first day when it took me 1/2 hour to chop veg that should have taken me 3 minutes. I kept confusing the myrriad of salad dressings, all made fresh on the premises. I forgot to watch the soup.. Not sure how long it boiled before someone figured it out. Put a bad oyster on a plate. Put bell pepper confetti on the rim of a plate. Put icing sugar on top of a crème brulée. Put too many expensive berries next to it. Burnt my first batch of croutons. Took 10 minutes to put a big bucket of stock on the walk-in (it took 15 seconds for my coworker to do 2 at a time! I need to go to the gym...) Heck, I would have fired me!

And yet, everyone was soooo nice to me! Being paranoid as I am, I thought they were nice because they felt sorry and knew I wouldn't last. But as the weekend progressed, so did yours truly. I became more confident and felt that my mistakes would be caught on time and rectified politely. I started taking more initiative and asking to contribute in as many aspects of the process as I could. I had really great teachers. I hit it off with everyone in the kitchen; they are a great, witty, cooperative team. oh, and patient too!

That annoying ringing in my ear that i had for the last few days has disappeared. I'm not as nervous as I used to be. I feel that I really got lucky. I wish every student had this opportunity.

Thanks to all of you for your encouragement. It makes the experience that much more rewarding to know that I can share it with all of you.

Congratulations! Glad you survived.

[ 02-17-2001: Message edited by: Crudeau ]

[cape chef]

You go girl.
PS, I love penquins!! how did you do that?
cc

[mofo1]

Bravo Anneke. It's a hoot, ain't it.