07.20.06

Day 1 is done

Posted in The Story, Greatest Hits at 4:53 pm by Chef Matt

I am back, and I am still alive. So those who bet against that have to pay up.

First off, thank you all for the kind notes of congratulations. I really appreciate it, and hopefully similar sentiments will be forthcoming from my chef instructors as well later this evening…

So wow, how do I sum up an entire first day? So much has happened since last night - I guess I will start there. I went out for a happy hour, but remained sober and got home at about 11:30 PM to go to sleep so I could be rested for my first day. The problem, I couldn’t sleep. Too much pent-up nervousness was having me dream that the restaurant had tripled in size and I needed to do all the cooking for them. I kept waking up thinking I was running late, and I was pretty sure I was going to slice a finger off at some point today.

Well, I got up, and got to work on time. It was neat commuting wearing chef’s pants and not carrying any bag of any kind. I almost felt “naked” since I wasn’t bringing any papers or anything - just my own two hands. I arrived at 8:00 AM, and the chef - Vic - put me right to work. Well, at least, he got to work and I watched everything that was involved in the morning prep. Basically he is the only one there until 9AM, so he tries to get as much done as he can then, and I am telling you, it is amazing how much can get done in an hour when you know what you are doing and there is nobody in your way.

The rest of the gang started to show up around 9, and that is when things really started humming along. Everybody knew their role and what they had to get done. This kitchen was prepping like a well-oiled machine, and it was a pleasure to watch and learn. Even I had some things I could help with, as I helped make a chicken sausage special for lunch (no casings thank God - what pain in the ass those are…) and I also skinned and trimmed about 30 rockfish fillets.

And here is where the injury happened. I will allay all concern now since I know my mother reads this blog, I am OK. This was in fact the single stupidest injury of all time. Here I am in a kitchen, surrounded by sharp implements everywhere. 80% of the surfaces are too hot to touch and will burn the shit out of you. The other 20% are things like meat grinders and so forth, so they will just maim you. In short, I am surrounded by danger, and what did I cut myself with?…

The back of a knife.

So. Freaking. Lame.

No, not a knife blade mind you, that’s how cool people cut themselves. Jackasses like me cut themselves with the back end of knives apparently. Which is what I did while skinning a rockfish fillet. So lame. I had to clean it and get a BandAid and all, and I was about as embarrassed as is humanly possible. I asked (rhetorically) “Who the hell cuts themselves with the back of a knife?” Vic looked at me, and with a smile on his face said, “Beginners.” Sigh.

So yeah, I have a long way to go. My goal is to draw less blood tomorrow.

The lunch crowd hit, and the staff said it was a busy day. They had a line going out the door for a solid hour. Call in orders and one crowd of about 15 people near then end made it a non-stop wall of hectic activity for an hour and a half. This was a kitchen that knew what it was doing. I was duly impressed, and did what I could to help and stay out of the way. They even let me help mess up a chicken Caeser salad for them by the end.

So all in all, it was a great day and a fun experience for my first day in a professional kitchen. There will be a lot of room to grow in this job, and like I said, I think I can really injure myself a lot less tomorrow. Or I could get complacent and end up deep-frying my left arm… either way.

In short, I knew I was in the right place when I was leaving, and saying to everyone how it was nice to meet them and all, and the wife of the owner looked at me and said “Welcome to the madhouse”. I looked back at her and said “Well, at least I know I belong then!”

One day done. Hopefully many many more to go!

Matt

Stumble it!

Permalink