Goodnight Chef!

I went in yesterday and announced that "slave boy is here"! The big Chef and 2 of the Sous Chefs were at work. "What do you have for me today Chef?" I asked the most senior Sous Chef. "Let's start with the herbs" was his reply. I wanted to say "roger", but I remembered that I am in the kitchen and not the cockpit, so I said "ro..I mean yes Chef".

I set up my station at the prep table, knives, cutting board with wet paper towel underneath to anchor it, a rinsing bowl, a hotel pan, my water bottle, and my trusty scraper which I am addicted to. I grabbed the herbs and went to work. This is only my 5th day as an intern, but there is nothing like repetitious cutting to improve knife skills. I have really improved. No cuts yet! although I did slice a piece of my thumbnail and the underlying flesh with a peeler 2 days ago. Ops normal for a kitchen.

Chopping puts me in a zen state. Once I find a rhythm, my mind relaxes and I slip into a meditative state. That's why I've never gone for the kitchen gadgets that chop or dice. I just love to use my knife and chop away. The mood in the kitchen was happy. Almost all of the cooks are under 32, with most in their 20's. Their banter is witty, reflective of their age, and almost always a parody form some movie, commercial, or TV show. This is where I feel a little bit of the grand pa. I have no idea what some of their chatter is about. Pretty funny actually. I have become the guy I used to make fun of when I was younger.  They're well humored about it.

"All finished with the herbs, what's next Chef?" "how about vacuum packing the rhubarb, whip some cream and put it in a 9 pan, and thinly slice some snap peas on a bias and put them in a deli cup ?". About 30 minutes later, "what's next Chef?". "Go help the Grade Manger with his set up". Garde Manger is typically the junior position in the kitchen and is responsible for the amuse bouche, salads, and cold apps. So, I went to help him. The kid working the station put me to work. He asked me to make the amuse bouche which was a shrimp remoulade. I had to finely chop some shrimp, and mix it with herbs, vinegar, mayo, shallots, salt and pepper. This kid displayed a lot of maturity when he told me to mix everything in a ratio that would best balance the flavor! Cool! This 22 year old kid is confident enough to give me some autonomy.

Feeling that I should dispense my slave labor equally around the kitchen, I asked another Sous Chef "what's next?". "Go get the clams that I just baked and use your beak to cut out the clams form the shells, put them in a tall deli, fill with clam juice and put in walk-in". "Roger..damn it..I mean Yes Chef". Guy's thinking I am a total nerd.

45 minutes of clam scraping. By this time, the prep table is empty except for me, as all the cooks are finishing their prep on the line with an hour before service. The senior Sous Chef walks by and says "you can bring the clams on the line and do it there if you want". It was a nice offer to include me  but I was enjoying my quiet space so I politely declined.

The service began. It was to be a very quiet night with only 30 covers. I walked station to station to observe, assist, and take notes. Not much going on. About an hour and a half before end of service I decided that I might leave early. The Sous agreed.."get out of here". I went to the back and changed. As I walked by the line and said goodnight to everyone, the Big Chef who is stoic and quiet said to me: "Goodnight Chef".

WOW. I know that they all call each other Chef, but for THE Chef to say this to me was a real show of recognition and respect. As I walked to my car I couldn't help but have a smile on my face.