[CH] Re: Restaurant vet.
Alex Silbajoris (asilbajo@hotmail.com)
Tue, 18 Dec 2001 20:57:12
I did a few stints of that myself, started by trying to make onion rings as
fast as people ordered them at a TGI Friday's (slam night was, of course,
Friday) Also scooped my weight in baked potatoes and performed other
meaningless tasks.
Later I was making soups and salads for a trendy little place, getting
chewed out for having too much bay leaf in the water when I parboiled the
chicken breasts for salad.
Of course, the most frustrating thing for me was the inability to make
things as peppery as I thought they should be. It would have been "sent
back" in a heartbeat.
In many ways, the job stinks (literally, as with that "everyfood" smell in
the walk-in coolers) but somehow, strangely, it still calls to me. I still
want to make huge batches of soups, roast entire pans of bacon strips, chop
fifty pounds of onions at a time ... well, maybe not that last one.
I have often said that with cooking, cleaning, and gardening, doing it
commercially is nothing like doing it for yourself at home. Having worked
as a chef, janitor, and landscaper, I'm happy to do things on a smaller
scale.
- A
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