Big part of becoming a chef is studying and working in kitchens and cleaning utensils and saving money to afford proper tools.
Not all of us can afford going to College or a Culinary School, so we make do with learning "hands on". Each kitchen is a world and the Chef a God. Nowadays it seems easy, you tube, bloggers, Vloggers, foodies, hipsters, amateur food critics pretending to understand and dissect every bite without understanding or feeling the dish.
I work long hours as a kitchen porter or kitchen hand and in the Totem Pole I do not rank...wait! You may think, isn't the dishwasher beneath you?
No. He is not. Because when the Escuelerie is absent I cover for him. Also, I do not think any single task is beneath anyone. It is hard and lovely and painful. I peel, cut and chop, and clean and scrub and do what is asked.
Practice makes perfect. Chopping is almost an art form. Juliennes, chiffonade, squared, batonnet, paysanne, they all require practice. And practice requires TOOLS. Which are expensive. There are inexpensive knifes, but a girl can dream, and I long for a Japanese knife. Blue steel or carbon with a ho wood handle. It gives me the chills.
The Chef has announced we will be preparing a banquet for the Japanese Ambassador. My innards collapse. I have been just informed that I am to work supporting the butcher in fish prep.
My fish skills are sub-par. I do not really even like fish that much, to make matters worse I really do not like the poissonnier. She is nasty.
YOU ARE READING
Bloodthirsty - Completed
General FictionLiz dreams with becoming a chef. Her knife game needs some sharpening... and she finds the perfect tool to do so. This is a short story :)
