When I first told Sous Chef J about this job opportunity, he said he was happy for me and that there is a lot to learn here. But he also advised that I should work hard to learn and master each station as quickly as I can to get the most out of my time there. I didn’t quite understand what he meant until this week.
It’s only my fourth week but it’s already starting to feel like a grind. The routine of coming in in the afternoon, prepping the same things (each station has a certain number of items that are made fresh daily), banging out a few larger projects (more interesting since they vary), cooking and plating during service, scrubbing down, going home… it gets repetitive. And because of the strict adherence to recipes, there is little room for creative freedom.
So I recalled the advice that Sous Chef J had given me, and my game plan is to master this station as quickly as possible so I can move on to the next and experience the excitement and thrill of learning something new.
Wish me luck!