8 Things I Definitely Didn't Know About Restaurants



Hi, people! It's me! I'm alive! I know how to make pasta now! I wasn't side-eyed to death by a score of men in white uniforms my first week on the job. We haven't officially opened yet but let me tell you, this world is a new one. I have learned so incredibly much...because here's the thing: basically all of my skill and time spent cooking up till now seems a little, well, useless. I know it's not actually useless in the long run - I've got some great intuition and head-knowledge built up from years spent in the presence of cooking. But the way things are done among the pros renders the homemade way I've done it forever just wrong enough to knock me off my game and leave me feeling like a newbie. Thankfully, the people I'm working with are great teachers. They're patient. They're kind. They cuss cheerfully and swipe the third tray of macarons that hasn't baked properly into the compost and tell me it's the fault of the terrible oven, not me, and that it's getting replaced next week. I think what has stumped me most of all is less about the food we're making and more about the totally different equipment, terms, quantities and methods we're using. I wish I'd read Anthony Bourdain's Kitchen Confidential before I started work here. I feel like I would've been much better prepared for the details of work in a professional kitchen. But hey - I didn't have any idea that I was going to soon be working in a fine dining restaurant, did I? This week has shown me that for those who want to learn, there is always opportunity. I do want to learn. And I have. And I will. And that's what makes me so excited for this job and this place.

Save The Hundred-Dollar Caviar

The first thing I want to say about my new job is, I don't have to wear ugly chef pants. I found that out and am going to happily return those ugly-butt things I bought and invest in a couple more pairs of normal black pants. Or because (for all my bank account knows) I've already spent the money: throw it into my Travel To Ireland fund. I think I'll do that.

As of writing this blog post, our team at the restaurant has done almost everything except cook together. Because it's a new construction/renovation project, there are inspections to be finished before we can start cooking in the kitchen. I'm studying our menu, googling all the things I don't know, and hoping nobody laughs me out of the kitchen because of my laymen's chopping skills. In my head I'm imagining the onion scene in Julie & Julia: hesitant slicing and a row of accomplished cooks waiting for me to catch up.



So I Guess I'm A Pastry Cook - Plus a Big Giveaway


I know. I know. It's been so long since I've blogged that you're thinking, "What, she's just going to get a new job and drop off the face of the planet?" Well, evidently. And yet I haven't even started the new job. I've got a training start-date (July 13th). I've said goodbye to all my weekends for the foreseeable future. I've broken a life-long promise to myself to never ever wear Crocs or shapeless pants. And to think I used to be a style-blogger. But I am no style blogger, am I? I'm a food writer, friend, gelato-hound, and not-very-funny comedienne....a recipe developer...a pastry apprentice?