So I went to culinary school. I cut things, made sauces, roasted meats, and met a lot of people. I moved three 3 times, lost some friends, gained some better ones, and got a cat who shits on my floor, but I love her anyways. I'm a big boy now.
Afterer school ended, I was offered a stage at a restaurant called Taillevent, near the Arc de Triumph. Having been 3 Michelin stars for most of the past century, after being demoted to 2 in 2007, it's needless to say I was ecstatic.
These are the two dining rooms at the restaurant. In just one week, its become my favorite place in the world. Work goes like this.
8 am: Walk in, put on apron, put very high quality ingredients into fridge.
8 30: Peel shit. I.e mushrooms, tomatoes, pick herbs, apricots, almonds, or any other kind of produce.
11 am: Help make something in Garde Manger (Salad/Cold dish section)
1145 am: Eat lunch. Really damn good food. stews and pasta, rice, massive vegetable salads.
1210 pm: Wash the kitchen, and the back rooms/fridges. Floors mostly, but the walls sometimes too.
1230. Service starts. Sometimes I just watch, or I help plate. This is my arch nemesis
8 am: Walk in, put on apron, put very high quality ingredients into fridge.
8 30: Peel shit. I.e mushrooms, tomatoes, pick herbs, apricots, almonds, or any other kind of produce.
11 am: Help make something in Garde Manger (Salad/Cold dish section)
1145 am: Eat lunch. Really damn good food. stews and pasta, rice, massive vegetable salads.
1210 pm: Wash the kitchen, and the back rooms/fridges. Floors mostly, but the walls sometimes too.
1230. Service starts. Sometimes I just watch, or I help plate. This is my arch nemesis
It's crab salad, on remoulade sauce with radishes, and some green shit that comes out of a fridge somewhere that I have nothing to do with. I put the radishes on top, and make the ring of crab sometimes. I also plate the cheese course by myself sometimes, that's exciting.
2 pm: Service ends. Cleaning begins. Everything gets scrubbed down, floors scrubbed, squeegied and dried.
3 pm: Nap time. I drool a lot, and my arms fall asleep.
5 pm: Back to peeling shit, and prepping for dinner.
7 pm: Dinner, and cleaning.
8 10 pm: service starts, back to plating.
1030/11 pm: Service ends, cleaning begins.
1145/12 pm: Leave for home.
That's my life from now on, and I couldn't be happier. I also received some very good news on Friday from chef, and hopefully it turns out. Also, today I found out that Chef Thomas Keller of The French Laundry and Per Se also worked at my restaurant in the 80's. For those of you that don't know, he's the king of American Haute Cuisine. And the fact that I even have a micrometer of a connection with that man, makes me feel so proud. I liken it to wearing the Carolina blue, knowing Jordan went there. I haven't stopped smiling. Hope everyone's summer is starting off great. I will leave you with a picture.
2 pm: Service ends. Cleaning begins. Everything gets scrubbed down, floors scrubbed, squeegied and dried.
3 pm: Nap time. I drool a lot, and my arms fall asleep.
5 pm: Back to peeling shit, and prepping for dinner.
7 pm: Dinner, and cleaning.
8 10 pm: service starts, back to plating.
1030/11 pm: Service ends, cleaning begins.
1145/12 pm: Leave for home.
That's my life from now on, and I couldn't be happier. I also received some very good news on Friday from chef, and hopefully it turns out. Also, today I found out that Chef Thomas Keller of The French Laundry and Per Se also worked at my restaurant in the 80's. For those of you that don't know, he's the king of American Haute Cuisine. And the fact that I even have a micrometer of a connection with that man, makes me feel so proud. I liken it to wearing the Carolina blue, knowing Jordan went there. I haven't stopped smiling. Hope everyone's summer is starting off great. I will leave you with a picture.
This is me, no matter how grown up I am. I'll always be the little kid in the background of the pictures, ruining it for everyone else.
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