OMG, After staging at AQ Restaurant in SF, yesterday for 9 hours, I am now ready to admit how amateur my food is. These guys are meticulous, precise, and are on auto-pilot. That said, they meet every work day to go over the menu, food order, progress on prep, etc. They know how many people will be eating a special diet, what wines to serve, and a communal meal commences directly afterward.
My First Stage
We'll see what happens.
Wonderful story! I have been bouncing around restaurants myself this year and joining them for a few services. Not quit to the quality you have talked about but defiantly some nice kitchens and restaurants.
I love experiencing as I assume most of us do here on Chef Talk. Glad I have found Chef Talk to discover other peoples stories and adventures with the culinary field.
One of my favorite chefs is Marco Pierre White and I love watching the Michelin star restaurants he was apart of and of his time. There attention to detail is what I crave for and what I aspire to.
Would love to know if you join up with the newer restaurant down the road :).
Okay, fast-forward 10 months, I realized I NEVER STAGED FOR THAT RESTAURANT. I recall the owners having me do menial tasks like clean a pan crabs, peel a giant bowl of kumquats, and general station cleaning. I did, however, make a salad with a lemon vinaigrette for the community meal. The owner didn't interview me until midnight.
I must have seemed like an inside joke to them. I didn't even know what staging was back then and now realize they had no intentions of hiring me. I'm glad I don't work there with a bunch of macho guys, who I felt didn't want me there in the first place.
It's okay, a few adjustments have been made at my job and now, I'm "home".