Week 2 of my stage and things are running smoothly. . .for
the most part. I am now flowing with the
routine, but things are still tough. I
show up for work around 10-10:30am and it is a straight grind until our family
meal around 4pm. Time does not fly by
when you're doing prep work, at least not for me. What feels like 4 hours of peeling and
chopping is actually 1 hour. It
infuriates me to no end when I check the time, which is why I stopped. I just keep my head down and work until I
hear that it is time for the family meal.
Dinner service is hectic, but I manage to stay afloat. I am still working in pastry and it seems
like I will be working the pastry line until I leave for school. I don't mind it. My role on the line has increased a little
bit, but I am not plating the main desserts yet. I try to watch the line cooks whenever I get
the chance. Those guys are a well oiled
machine. I observed Mr. Samurai go into
the oven to pull out one of his pans, and while he was in there he also pulled
out Mr. Pirate's pan, seeing as it was done.
Pirate then turns around, grabs the pan and plates the food. All this without any words exchanged. I was astonished.
Everyone at the restaurant is pretty cool. I was expecting to be hazed and treated like
shit, but it is quite the opposite. I am still skeptical though. Maybe they're baiting me in before they drop the ball on me! Or it is just paranoia. Babyface and another chef
we'll call 'Ogre,' are the jokers of the group. They're always making me laugh with their
quirky behavior and jokes. They both
also teach me a lot as well, along with Ms. Stars. I am truly grateful.
We had to power wash the kitchen and wipe down everything on
Sunday night after service (NOT FUN!).
Chef power washed everything and even started wiping down the
stoves. He was wiping up all the nasty
grease and was getting dirty. He didn't
relegate the task to someone else.
Respect! Afterwards he bought us
all beers for our hard work. I am liking this
place more and more.
