Today I had an interview for internship at a nearby restaurant. As you may know, since my return from Paris, I have been trying to sort out where I fit in with this whole Chef thing. Should I keep it as fun in my own kitchen, should I explore it as a follow up career, a little of both? Am I too old? Am I being realistic? Upon my return from Paris, with a boundless naiveté, I decided to apply for internship at the French Laundry. Nothing like going for the Gold medal after 2 months of training! A couple months later after some creative letter writing, self-promotion, and anxiety I was denied. I was almost relieved because the thought of working in that kitchen terrified me. What if they would discover that I have absolutely no talent and I am a fraud? The vision of the rest of the kitchen staff constructing cutting edge cuisine in their spotless uniforms while I was hopelessly wrestling with my Hollandaise as food was flying all over the kitchen was my recurring nightmare as I waited for a response. That was 6 weeks ago.
Since then, the nightmares have ceased, I have regrouped
and applied once again to another place...a 1 star Michelin restaurant with an exciting menu of California-French dishes run by a French Chef. I realize that I need to see a professional kitchen before I can go on any further. I may love it, I may hate it, or as a friend said recently "You'll love it and hate it". I need to find out.
Today I met the Executive Chef for an interview and was elated to be accepted for the Stage. I was a bit self conscious as I was given a tour of the kitchen and introduced to everyone as the "new intern". The looks and eyes conveyed "who is this old guy trying to fool" or so it felt anyway. The kitchen was spotless and the facilities are beautiful. Most important for me, the Chef is willing to work around my schedule and essentially allow me to come in when I can. I could not ask for a better kitchen, location, and situation. Tomorrow I'll meet the Chef de Cuisine, a CIA grad ,who incidentally did work at the French Laundry for 3 years, to get the specifics of my job. Time to sharpen my knives!
Since then, the nightmares have ceased, I have regrouped
Today I met the Executive Chef for an interview and was elated to be accepted for the Stage. I was a bit self conscious as I was given a tour of the kitchen and introduced to everyone as the "new intern". The looks and eyes conveyed "who is this old guy trying to fool" or so it felt anyway. The kitchen was spotless and the facilities are beautiful. Most important for me, the Chef is willing to work around my schedule and essentially allow me to come in when I can. I could not ask for a better kitchen, location, and situation. Tomorrow I'll meet the Chef de Cuisine, a CIA grad ,who incidentally did work at the French Laundry for 3 years, to get the specifics of my job. Time to sharpen my knives!
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