The New Guy.....

July 10, 2013. 12:35 am.

So at first, I was thinking of a blog title and wrote down "A Fabulously Uneventful Day At Work", as I reflected that there was really nothing...particularly eventful that happened at work today. I was going to write about how it just felt like...another day of work, not crazy, scary, up and down, just...regular. Which was exactly what I needed after having so many mood swings recently, being sick this morning, etc etc.

But then I realized what am I talking about, there was definitely something that happened today. In a way there was the sense of everything going smoothly, comfortably, evenly...but then there was also this other thing that happened...a new guy came into the kitchen.

His name is Ollivier. He's tall (that's a first! seriously, all the other guys are short - it's quite the accurate French stereotype...), blonde, friendly looking and seems nice enough. But I kind of hate him.

I know it's kind of pathetic and whiny and silly of me. But I feel like SO much more of a dunce now... Basically, he came in, and Chef turned full attention to showing him the ways of the kitchen. (It was not at all a busy day - even before Mr. Special came, Chef was literally just sitting on the counter, at some point started swinging a light back and forth - I started chuckling, Chef asked me what I was laughing at and I said "I knew that the life of a Chef is hard...but I didn't know it was THIS hard!" - he was amused. So like I said, not a busy day...but still.) So Chef walks him around the kitchen, explains the way they do everything, talks about...I don't know, I can't even understand! Then he started preparing one of the entrée dishes...and had Mr. Special do the other one. Awesome. Yeah, I've never done that kind of thing yet.

Now it's true, this guy's gone to culinary school (I'm sure), he's actually here for a JOB, not just as an intern, and I'm sure has some kind of qualification, he actually understands their instructions/language, and...well I think that's enough reasons to be immediately given more important treatment/duties than me. But it just sucks. Especially since I'm quite capable of cooking. I just...can't...understand.

One thing actually that I've been more and more aware of and strikes me as kind of comforting is...there's really nothing magical about what happens behind the scenes in a restaurant. They just...cook. I could really make any of the dishes they make, if I just had the recipes. I mean, I make more complicated things all the time, to be honest. They have some cool secrets like soaking meats and fish in duck fat and oil. I'll probably steal that. But...it's just cooking. In the patisserie of course too, it's...just baking!

The challenge is in making it work in big quantities, and figuring out a system of preparing things at the right time, etc. But that's logistics. Anyway, it's just interesting to kind of realize that nothing supernatural really goes on. And that makes me feel more empowered. Because even if I can't display it in this setting due to...several situational difficulties...I know that I'm much more capable than is evident.

Now don't get me wrong, they're still much more experienced chefs and what not. Much better at juggling several tasks, keeping on top of things, having a natural sense of what to do (probably because they've done so many similar things to everything so many times before) rather than having to use recipes or look up general cooking methods for different foods, and are damn well faster than me at...peeling potatoes, for example. Today I peeled a whole bucket of potatoes though, and Jean-Baptiste was so nice. He had asked me to do it, and when I was finished, I started washing dishes. He came over, and said "tu est comme ça" and gave me a thumbs up. I had no idea what he said but he repeated it slowly and more clearly and I realized he was basically saying 'you are like this' then gave me the thumbs up - meaning you are great. But he said it so emphatically and with a big smile and it was just so nice. In a way I think it might be a little sad though because it's like, "AWESOME JOB, YOU PEELED POTATOES!!! WELL DONE!!!" But I'm just going to be happy about his being pleased with me.

The other thing that happened is that at the end of the work day Chef told me I would be with Tibot tomorrow. And the day after that. And the day after that. And after that.... I said okay, okay, okay, and then...with a curious look, "for...?" and he said not until the end. Another stagiare is coming at the start of August. When she comes, I'll come back to the kitchen. She's from Paris. She can also speak French that means. But am I really out of the kitchen until August? Wow. That's like 3 weeks from now. I'm with Tibot for 3 weeks? I don't know what to think. On the one hand I like that I do more real stuff in the patisserie than in the kitchen - there's very little he puts beyond me. And that's really cool and heartening. On the other hand...I want to learn real food cooking and meal preparation/recipes more than I want to learn baking - particularly baking with flour and sugar. Furthermore, I like Jean-Ba, Chef, Youaine, and Battiste. Particulary Jean-Ba. And Chef. So I'm sad that I won't be interacting with them much anymore...at mealtimes I still will, and then the short break after. But that's...pretty much it. I hope they will still invite me if they go out to a bar or something...but really, there's goes my...enjoyable conversation with them in the kitchen and what not. For three weeks. :/

Thanks for kicking me out Mr. Special New Guy. AKA Ollivier. At least he can give me rides to and from work. That's nice. (He also lives at the house.) Though that means that there's no reason to ask anyone else for a ride...like Battiste, who already offers to, but also Jean-Ba, who I considered requesting one from...teehee. Frickin Ollivier.

Well, Tibot...hope you're ready for a full time assistant for three weeks.