SCALLOPS
Not quoting anybody, just my thought:
Being an apprentice chef is like being the only one in your family who knows how to use computers, Instead of them asking how to configure their router they ask you what type of white vegetables to roast with marinated store-bought roast beef
I'm now working in the campus restaurant 'Zest' two days a week, actually this week is was THREE days because the morning class decided to take a field trip without prior warning and it so happened we were the only other class on site at the time, even though we were only there for a practice day....oh dear.
Tuesdays class goes smooth, My friend Yoko is there doing entrees with me and we have ended up knowing each-otherss dish off by heart so we set up on the end table and even if we need help with prep we know the other-if free is anticipating what we might need andI’mm already prepping olives for her or trimming some green beans to blanch, Or she wil be mandolin'ing a potato for my crispy garnish chips.
Fridays on the other hand are fucking UTTER CHAOS.
Nobody of the usual team except for me is on the the entrees station, I'm not racist at all, nor am I mean but the girl who does Yoko's dish that day is UNBEARABLE.
I end up in a fluttering panic because I’m trying to prep my own dishes while every second Min she comes up to me to ask me to read her recipe to her (which I have read to her multiple times, every Friday for three weeks now)
And while I'm prepping and very focused I get asked overand over and over and over the same godamn question, One conversation like this was today, This is an actual conversation, I'm not over blowing anything:
Her: How I do the salad!! *points to the recipe sheet for the eleventybilionth time today, gesturing the the same one line I explained to her three times (no joke THREE times) this morning*
Me: *sighs, but tries to fry some time sensitive tater crisps* You blanch the beans, slice them in half, get some olives, de-pip them and chop them, get about 4 teaspoons of capers...(burnt myself because I lost concentration) some olive oil, it's called EVO on the recipe she..
Her: WHAT IS EVO, EVO!!! *jabs at sheet some more*
Me: evo is not an ingredient, It's a type of olive oil they use in the restaurant
Her: EVO IS TYPE OF OLIVE, I GET OLIVES *she goes and gets a container of olives even though I call after her and returns with some very expensive black olives from the pantry and shakes them in front of my nose like I'm a bad dog who pooped on her carpet and she's rubbing my nose in it*
Me: *gives up, throws hands in the air*
Later when I had spare time off prepping I actually came back to her and helped do the entire salad for her (all she and another student who had wandered over from the a break on her mains had to do was taste it in-between me mixing the salad, adding more or less ingredients and adding seasoning and lemon juice), Prepared the marinade for her salmon, Roasted her garlic and got the hot water bath beady for her.
This is the reason I'm cranky about Fridays.
Being an apprentice chef is like being the only one in your family who knows how to use computers, Instead of them asking how to configure their router they ask you what type of white vegetables to roast with marinated store-bought roast beef
I'm now working in the campus restaurant 'Zest' two days a week, actually this week is was THREE days because the morning class decided to take a field trip without prior warning and it so happened we were the only other class on site at the time, even though we were only there for a practice day....oh dear.
Tuesdays class goes smooth, My friend Yoko is there doing entrees with me and we have ended up knowing each-otherss dish off by heart so we set up on the end table and even if we need help with prep we know the other-if free is anticipating what we might need andI’mm already prepping olives for her or trimming some green beans to blanch, Or she wil be mandolin'ing a potato for my crispy garnish chips.
Fridays on the other hand are fucking UTTER CHAOS.
Nobody of the usual team except for me is on the the entrees station, I'm not racist at all, nor am I mean but the girl who does Yoko's dish that day is UNBEARABLE.
I end up in a fluttering panic because I’m trying to prep my own dishes while every second Min she comes up to me to ask me to read her recipe to her (which I have read to her multiple times, every Friday for three weeks now)
And while I'm prepping and very focused I get asked overand over and over and over the same godamn question, One conversation like this was today, This is an actual conversation, I'm not over blowing anything:
Her: How I do the salad!! *points to the recipe sheet for the eleventybilionth time today, gesturing the the same one line I explained to her three times (no joke THREE times) this morning*
Me: *sighs, but tries to fry some time sensitive tater crisps* You blanch the beans, slice them in half, get some olives, de-pip them and chop them, get about 4 teaspoons of capers...(burnt myself because I lost concentration) some olive oil, it's called EVO on the recipe she..
Her: WHAT IS EVO, EVO!!! *jabs at sheet some more*
Me: evo is not an ingredient, It's a type of olive oil they use in the restaurant
Her: EVO IS TYPE OF OLIVE, I GET OLIVES *she goes and gets a container of olives even though I call after her and returns with some very expensive black olives from the pantry and shakes them in front of my nose like I'm a bad dog who pooped on her carpet and she's rubbing my nose in it*
Me: *gives up, throws hands in the air*
Later when I had spare time off prepping I actually came back to her and helped do the entire salad for her (all she and another student who had wandered over from the a break on her mains had to do was taste it in-between me mixing the salad, adding more or less ingredients and adding seasoning and lemon juice), Prepared the marinade for her salmon, Roasted her garlic and got the hot water bath beady for her.
This is the reason I'm cranky about Fridays.