Eager Beaver

I arrived at the restaurant to meet the Chef de Cuisine with my knives, jacket, shoes. I was ready for action..whatever that may be! The Chef was nice, cordial, young (32), and spelled out what my duties would be. When he found out that I am an airline pilot his response was "and you want to do this why?" I had to chuckle. I guess it is a very reasonable question. One which I could not really answer without

launching into a diatribe about the demise of the airline profession and the industry's abusive treatment of its employees (see I can't even write about it without going off!) So, I wisely sidestepped it and we discussed his plans for me. He let me know that it is imperative for me to begin my internship by doing the daily prep of vegetables to improve my knife skills. Precision and speed is the goal. Next he would probably move me to garde manger, and then a natural progression after that based on my aptitude. He is completely flexible with my schedule and will work with me on my hours. I couldn't ask for more. I was then introduced to one of the three Sous Chefs who will be my immediate "mentor". A very nice guy as well. I discovered that this kitchen is staffed by a crew of 9 who have all worked together for 3 to 5 years with little turn over. Looks like a happy kitchen.
After another tour of the kitchen I was told to report for my

first day on Monday. Back to the Jekyll and Hyde show .For now, the knives and chef jacket go in the closet and my flight bag and pilot uniform come out for my flight to JFK tomorrow.