Tselani
Funny, but I think my body and my mind are actually getting used to the work and the hours. I never thought I’d say that. My fingertips are less sensitive to the heat, and each time I burn or cut myself, it’s no big deal. I should try to find a band-aide company to sponsor me. I think I’d make a great poster child for them.
Even the yelling seems a bit less painful. A man’s reputation in France is carefully guarded and protected. There’s more at stake when something isn’t perfect, and I think I’m beginning to understand. In France, chefs have yelled for generations. It’s what they do. Ironically, most of it isn’t personal, although sometimes it certainly feels like it. I certainly don’t think it’s right, and I will never choose that course of action, but I think I understand.
For the people who work in the restaurant, this is their life. Many hang out socially after work. I gather it’s rather hard to maintain a lot of friendships or even relationships when you’re working from 8:00 AM to midnight five days a week. It also amazes me that someone would willingly choose this life. For a starting salary around $25,000, you too can give up your life and work like a dog. But when I’m done here, that will not be my choice. I’d rather have a life, thank you very much.
Last Saturday I went in early to work. Amy, sadly, is leaving on Wednesday. She is having trouble getting a work visa, and without one, she can’t stay at the restaurant. So she’s decided to do something much more interesting – audition for Bravo’s Top Chef. I’ve heard this reality show is rather entertaining and dramatic. I’ve no doubt Amy will be accepted – she has so much personality and a very unique experience.
Before everyone arrived on Saturday, I filmed Amy doing prep work and cooking for her audition tape. She too filmed a quick video for me that I’ve posted below. Before you watch it, I want to apologize. For some reason when I upload my videos to You Tube, the voice and picture become unsynchronized. So you’ll just have to deal with it until I can find another way to present them to you!
I’ve also been allowed to take pictures. You can browse through the new pictures I’ve posted by clicking on the Photos navigation on the right.
Enjoy!
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Reader Comments (4)
Rather you than me.
Did you know that Gordon Ramsay of Hell's Kitchen fame used to work for Guy Savoy? Enough said - maybe you should have watched his show first?
BTW; I expect you know the site says, "the restaurant is the last civilized place on earth. no-one can be indifferent to its calming effect". Is this truth in Marketing?
Thanks for the wild mushroom tips. I wondered why the German Pfifferlingen/UK Chantrelles didn't look the same in France! I did know that mushrooms aren't *always* suitable for vegetarians, as my mushroom hunting mate in the UK pointed out that with Cep (Porchini) mushrooms you have to get there before the slugs do - yum yum!
Might have a trip to Paris on the cards soon - will find out if you will be "free" if it happens.
Otherwise it's not that expensive by train to get down here. You can put your feet up and I will cook for you, although that could be just what you need to encourage you to go back into Hell's kitchen again!
Faith and endurance!
Cheers,
Mick
proudly wear all three stars in that pleated crown
your victory belongs to us everyone