I had about 8 more minutes till my alarm was supposed to go off when a fly flew past my ear.. that little brute was small and so irritatingly loud I jumped out a of a beautiful sleep... I want him dead. I will hunt him and kill him tonight... after I finish writing that is.
It is cold and rainy outside. Normally it would have me a bit shivery but it was a refreshing change from the sauna experience in the kitchen. Today started off with some basic prep, chopping mirepoix, pre-cutting two different potato sides and making potato gratin and essence de poulard or as we Americans call it: chicken broth/ stock (Haha.. that was awkward to spell! Sounds soooo much better in another language no?). After dinner I strained a massive batch of a creamy spinach soup, then prepped my station of the night: plating.
I was actually quite nervous at the thought of plating on my second day here. My mental response yesterday when they told me: "Who me??????!!!!!!" It is one thing to prep when you are still getting used to a place, but plating, Eek! I tried not to think of it too much since when I did my hands got super shaky. I was in charge of placing sides so that the station across from ours could add the meats... I've drawn a blank to the proper word.... Meat station... Good grief this will bother me... I think it is the Saucier Station which means sauce station but they do meat too? (Sorry to any chefs reading this... I'll do better to remember my kitchen brigade next time) But anyhooo! Returning to what I was attempting to explain, there was someone facing me at the plating station who place the different cuts of meat onto the plate after I did my portion of the job and then the plates were whisked away for pick up. Got the picture?
The smells and the quick tastes amid the, at times, painfully hot plates and constant rising steam made for quite a good night. When tickets are coming in and there is work to be done you don't notice your sore legs or back... The chefs here are downright hilarious. There is a language barrier, but there are many jokes that don't require words and that is helping me to feel like I fit right in. The younger trainees in the kitchen are speaking English with more and more confidence - a definite plus for me :) I am having fun.... a lot of fun ( And this is part of my education, how amazing of a blessing is that!!!)
Working in a hotel is very different from a restaurant since the guests only have a few plates from which to choose ( Note for my Mommy, notice the the "from which to choose." I added that just for you toots;) ). There are fewer types of plating arrangements but just higher numbers to produce. It is a little repetitious, but it is much easier to find a routine and therefore made what I was expecting to be scary actually somewhat easy. Working at a restaurant has really helped me out.. Yay for prior work experience! A year ago I might have run away crying... Well maybe not to that extreme ;) But I was able to leave overall content with what I accomplished... always a plus!
One adjustment here... the water. It is pretty much always carbonated and very strong in mineral flavor. I'm trying to get used to it since it is pretty much my only option, and drinking in a hot kitchen is a must! I think it is the minerals that throw me off so much, but hey, maybe I'll be rich with iron and zinc and maybe a touch of granite when I come back?
So off to sleep I go... after I hunt and kill that wretched fly...
It is cold and rainy outside. Normally it would have me a bit shivery but it was a refreshing change from the sauna experience in the kitchen. Today started off with some basic prep, chopping mirepoix, pre-cutting two different potato sides and making potato gratin and essence de poulard or as we Americans call it: chicken broth/ stock (Haha.. that was awkward to spell! Sounds soooo much better in another language no?). After dinner I strained a massive batch of a creamy spinach soup, then prepped my station of the night: plating.
I was actually quite nervous at the thought of plating on my second day here. My mental response yesterday when they told me: "Who me??????!!!!!!" It is one thing to prep when you are still getting used to a place, but plating, Eek! I tried not to think of it too much since when I did my hands got super shaky. I was in charge of placing sides so that the station across from ours could add the meats... I've drawn a blank to the proper word.... Meat station... Good grief this will bother me... I think it is the Saucier Station which means sauce station but they do meat too? (Sorry to any chefs reading this... I'll do better to remember my kitchen brigade next time) But anyhooo! Returning to what I was attempting to explain, there was someone facing me at the plating station who place the different cuts of meat onto the plate after I did my portion of the job and then the plates were whisked away for pick up. Got the picture?
The smells and the quick tastes amid the, at times, painfully hot plates and constant rising steam made for quite a good night. When tickets are coming in and there is work to be done you don't notice your sore legs or back... The chefs here are downright hilarious. There is a language barrier, but there are many jokes that don't require words and that is helping me to feel like I fit right in. The younger trainees in the kitchen are speaking English with more and more confidence - a definite plus for me :) I am having fun.... a lot of fun ( And this is part of my education, how amazing of a blessing is that!!!)
Working in a hotel is very different from a restaurant since the guests only have a few plates from which to choose ( Note for my Mommy, notice the the "from which to choose." I added that just for you toots;) ). There are fewer types of plating arrangements but just higher numbers to produce. It is a little repetitious, but it is much easier to find a routine and therefore made what I was expecting to be scary actually somewhat easy. Working at a restaurant has really helped me out.. Yay for prior work experience! A year ago I might have run away crying... Well maybe not to that extreme ;) But I was able to leave overall content with what I accomplished... always a plus!
One adjustment here... the water. It is pretty much always carbonated and very strong in mineral flavor. I'm trying to get used to it since it is pretty much my only option, and drinking in a hot kitchen is a must! I think it is the minerals that throw me off so much, but hey, maybe I'll be rich with iron and zinc and maybe a touch of granite when I come back?
So off to sleep I go... after I hunt and kill that wretched fly...
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