I went in at the normal time today, despite being pretty certain that most people would be coming in late. That’s the funny thing about my station – even when we are slow and the other stations don’t have much to do, there is ALWAYS work to be done on charcuterie. At least Station-mate was there too; he was cooking breakfast for himself when I arrived and he shared it with me. That egg sandwich in the photo above was a great way to start the day.
Today, at Chef’s suggestion, I added making a batch of mortadella to my prep list, a time-consuming project that turned what I thought would be a lazy day into a marathon of work. Still, rushing around is far better than enduring the excruciating stretches of nothingness like tonight’s service. When working twelve hour days, you’ve got to keep busy or else the tiredness starts to set in… and then you’re doomed! Chef went home around 8 and by 9, half of us were sitting outside just waiting for the next ticket to ring in.
By the time I got home, I was exhausted, but I forced myself to sit down at my computer (after showering, of course) and get some work done. I don’t think I’ve mentioned it here yet, but I have been invited to do a cooking demo at a community event this weekend! They want to showcase “local chefs and talent” so I feel honored and very excited about this opportunity. Anyway, before I knew it, three hours had passed while I was working on my recipe for the demo. I love getting into “the zone” when my focus is so intense that any tiredness just fades away and instead it feels like nothing can deter me from accomplishing my goal.
But now midnight is long gone and it’s time to sleep. Till next time!