Chef is a four letter word

This week got off to a rough start after partaking in some serious consumption of Chef Juice (AKA red wine) on board a sailing vessel whilst cooking up salmon, salad, and asparagus for 12 plus people with my host.  Needless to say my  Sunday morning was a disaster. My standing brunch appointment started with my favorite server Casey at the AV taking one look at me and serving me up a great starter of 3 white pills, and several vats of water and coffee. Not good at all in the following hours. 

Monday morning rolls around quickly, still feeling the effects of the wee hours of Sunday, I find myself not having that much coordination in the kitchen. However it seemed that 21 other individuals were in my shoes, having the same symptoms. This was noticeable strait away. We are thrown in to the Cafeteria kitchen to cook and have things ready by 11:15. There is not that much time to be slow and learn... trial by fire. But then words started spouting from everyone...including myself. Four letter words...

Now I was never sure where four letter words came from , nor if they really had any meaning at all.  My mom always said they were a lack of a more intelligent thing to say.  I can tell you as a sailor and aspiring Chef. Four letter words have significance, they also seem very fitting and not at all a lack of something more intelligent, as I can be very creative in my sentences. I believe they were purely invented for the kitchen. You can fit those little words anywhere. For instance; Chef started out asking if the class was all F%@*!#?  At one time my heat was too high on something and I knew if I did not get to it I would  F%@* it.  It may seem harsh. Especially coming from a teaching Chef and a bunch of students but it seems somehow oddly appropriate in the kitchen. Keep in mind all were Chef's before they were teachers and you can not take the F%@! out of a chef.

My experiences each day are filled with humor, so much laughter and learning. Some frustrating points and yet I am fortunate enough to have wonderful teachers who take the time to teach their craft to me and several others. 

Until next time. 

Apron wearing Raccoon

A strange thing has been happening here in my woods. Each night I hang out my clean whites to dry and each morning I awake to find the aprons on the ground. It is still dark when I wake up so I just pick them up and bring them in. Could it be the wind??? Now I noticed little foot prints on my aprons the past few mornings as I was ironing them, so I decided to stake out the yard and awoke early enough to catch a raccoon standing on hind feet and sniffing my aprons. Then the little bugger pulled it down and pushed it around with his feet and nose. I can not say if he or she licked it but I am sure it was licked. I have been in Butchery this week and the smell of salmon and meat must be stained more then hot water and soap can handle. I am thinking of moving to Javex and hopefully that will be enough to warn them off. 

The past nights I have been keeping odd hours. Last night I lay my head down while studying Principles of Cooking at 7pm. I awoke briefly at 11 and then back to sleep untill 4:30 am at which time I had raccoons to see. 8 or 9 pm seems to be my normal time and this evening I am fighting hard to finish assignments, study for a test and raccoon prof my aprons before drifting off to nappy jammie land. I was warned this career change would lend itself to less sightings of the sun, but happy I am as my head hits the pillow and I float off for some of the best sleep I have had in years. Lets hope it is just a phase as I would like to see family and friends soon!;)

Evil Garbarator

At the end of last week, I was assigned to the Saucier section in the kitchen. We made some wonderful soups and sauces. This week I am in Butchery, cutting up little animals and fishies. By the end of the week and several hundred pounds of chicken, salmon, trout and halibut I should be able to french a breast, bone a thigh of a bird,  fillet and skin fish of all sorts and other basic procedures. It is very simple once you understand the structure of birds and fish bones and joints.

During this adventure in cooking, there is also the hand in hand adventure in cleaning. Cleaning dishes, cleaning counters, fridges, storerooms, floors, equipment, steamers, pots, pans, dishes, dishes and more dishes.  After cooking a menu of fish and rice, pastas and heavy sauces. The pots and pans are rinsed into the garbarator. Today as I was rinsing and finishing up  the garbarator backfired and exploded. It was lovely and everyone in the dish pit was witness to my tragedy as I was the one who pressed the ON button. Shocked at first and all was quiet after the explosion, then laughter filled the room.  Fish guts and rice, veggies all over!!! It mostly missed me but I did get hit. I laughed so hard I cried.

This afternoon in our lecture I watched several people fall asleep and that was my entertainment so I would not fall asleep, then it was test time. First test down and several more to go I am confident that I will make it through the 5 week section of large quantity kitchen. 

Kissing the Cod

Today we segmented oranges and filleted cod fish and flounder. I was surprised to see the shocked look on some of my classmates faces and we gutted the fish. Mostly the girls squirmed and squealed at the idea of preparing fish. One leaving to visit the local head and give up her breakfast. No, it does not come in a package. This truly is the way we learn to prepare.

I am hoping I get to meet a John Dory during this adventure, also known as St. Peter's fish. Flat and white. Found in European waters, odd looking prepared the same as flounder.

The water is so hot in the dish room, you soon lose sensation in your hands. I think it is a great way to start the day. There fore if you cut yourself you do not feel that much pain. I only nicked my finger so far and it was not cutting or chopping. Putting my tools away at the end of the day, reaching in my tool kit, my finger touches a knife and blood. One cut down and several more to follow.
I was asked if I was going to like it?
Like cooking?
Like school?
Love all of it, smiling still. In the morning I will skim the fat from the demi-glace we started on Monday and let it simmer. Looking forward to what adventure lies ahead.

Chef Cameron vs Chef Ramsey

Friday was my kitchen tour day. A little nervous dressed in my whites and smiling large. I was reintroduced to my instructor for the next 5 weeks Chef Cameron a Scotsmen who had come to Canada 30 years and ended up in Halifax because the hotel chain he worked for had a place for him to cook. The accent is thick and his demeanor is kind. That night I went home and dreamt he was Chef Ramsay and was yelling for Knots not being tied right. And coming in late. Not a dream it was a nightmare.

Monday morning I arrive to school an hour early, practice the knot in the locker room and head to class. Anxiety of my dream coming true starts to dissipate. No yelling, just a pleasant good morning and " you are early go have a cup of tea."

We start out as Legumier's learning how to Julienne, Brunoise and mirepoix our carrots, onions, leeks and celery. Chef comes to inspect, my first attempt at shaving a thin piece of carrot before being julienned is horrid and can be used as a "door stop". I am unsettled with this large knife in my hand. Knife skills are not my strong point and I realize quickly that I will need to work hard to uniform the veg.

My name is called out often and I am almost sure it is because it is one that is easy to remember. I am eager to learn and we began with some veg in the tilting skillet with a little olive oil. We make chicken stock and veal stock or demi - glace. We chop herbs and we add to our stocks peppercorns,we add Bay leaf. These stocks will be made regularly. They will be the base of great soups and sauces for the chicken and fish that we will cut and clean up. Today is a good start to the rest of the year.

The afternoon is filled with theory. I come home and crash. Long day getting up at 5 am. I am excited for my alarm to go off in the morning.