Diary of an apprentice dating a chef
Spurred on by my friends, I took the chance. If you can put up with us, we will put up with everything about you. Fergus cut me a new piece of slate this afternoon and drew out some letters for me to work on tomorrow morning.
Well actually you can, but chicken wrangling requires a lot of running I prefer not to do during my relaxation field time. What can I say - we're fucking weird. And when I set out to be a chef, I mentally prepared myself for the crap that was to come. The sun begins to set and they continue foraging. If you're lucky enough to have a head chef take a shine to you, you could burrow under his or her wing and learn firsthand what it takes to be successful.
My boy gets treated reasonably well considering. She told me two people in the dining room were looking for me, of all people. Once you get a job prepping vegetables and cleaning up, pay attention to the chefs around you without getting in the way. While many of my fellow MasterChef Canada contestants have returned to their everyday lives, some have plunged head-long into their culinary dreams. You can see quite easily how your letter has improved and spot those very minor improvements through its evolution.
And unbeknownest to me, all while I was having a right fight with said slicer, the executive chef was looking at me. But you'll wake up wrapped up by someone that adores you. This shouldn't deter you, though. That night, I slept intermittently. We have been trained to be emotionless.
We like our potato mash chunky, our lasagne a bit burnt and I put parmesan on my fucking seafood pasta. My current panel has become overcrowded.
Why I Choose To Be An Apprentice – The Chef Apprentice's Diary
At least no one yelled at me. Not any of the chefs, but me. The rest of prep after the bread slicer went relatively smoothly, as my tag team partner and I walked through the remainder of the list. The field is dark now, but still familiar.
After the upright practice, I continued with my alphabet. Some of the self-doubt and nerves escaped into the night as I exhaled, lifting a metaphorical weight off my mind. Even with a culinary degree, you may have to start peeling potatoes, but you'll be guaranteed to do so if you start with no previous experience. So far so good, I thought to myself.
Immediately, I was paired up with my station partner for the evening. Chefs are notoriously cranky and the last thing you want is to be a nuisance. And that is where one Chef Troy Raugust stepped in. Treat it right, and it will treat you right.
He or she can spot a wobble here or a lean there and make the necessary adjustments. At this stage, the most important thing is to get as much practice in my hands as possible.
Then for fuck's sake, don't Date A Chef. Most of my classmates did mention they started there when they first worked in professional kitchens. Pork belly, rough spuds, some form of green leafy thing because it balances the bland colours of cholesterol and carb on the plate. On the plane ride home, I vowed that the next time either of the three judges would taste my food, they will not get a pink piece of chicken or undercooked anything for that matter.
So in a nutshell, that is why I chose to be an apprentice. So I went back and went some of the way towards making it an okay -ish letter. Without this entasis, the letter would just look wrong.
Cooking had always been a passion of mine, and for the first time it offered a way out of the rut. Lucky with my boy's scenario and in my general experience for the case of women chefs, we still have that undeniable global need to be loved, to be satisfied.
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