Butchery Day 9
So the end of week two in butchery. It is turning out to be more fun than I had originally anticipated. I have 9/11 competencies done, and the last two are pretty easy: semi-boneless leg of lamb, and beef tenderloin. Not too hard. We are done with demos now, which means more production time which is nice. It means I got through 2 comps today, and got production done for the Careme room. I’m still not sure Chef covers enough in lecture for us to get through it all by next friday, but we’ll see how that turns out.
The big interesting news, is that I got a job at a fancy restaurant here in SF! It is called Aziza (www.aziza-sf.com). They do Moroccan fine-dining. It is exactly the style of food I want to do; mixing classic european techniques with ethnic flavors. Plus, I like Moroccan food. For the next two weeks I am on probation of sorts. Chef Mourad says that after two weeks he will talk to his chefs, and if I am able to contribute to the restaurant than he can pay me. If I am just learning, and not giving anything back, then he can’t pay me. As simple as that. While a paycheck would be nice, I am in it more for the learning part. I am going to work hard and make a good impression the next two weeks.
Today was my first day working in a kitchen. It was a lot less hectic than I anticipated. I pretty much stood around and watched during the dinner service, beforehand I chopped a few vegetables and helped make an almond paste, and got to help a little with some barley and I made some basteeya. I mostly watched another cook work and got some recipes. I assume that if I start cooking for real there, I will get more formal recipes from someone. So day 1, good, I go back tomorrow for more!
