a partial glimpse into a day in the life

Discussion in 'After Culinary School' started by cheflayne, Jul 13, 2014.

  1. cheflayne

    cheflayne

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    Professional Chef
    Glamour. Glory. Fame. Public adoration. Okay, so I lied, the first half of my day today working as a catering chef went like this

    stuffed 500 Belgian endive boats with curried chicken salad and sprinkled with crushed smoked almonds

    portioned, rolled, floured, egg washed, pankoed, partially deep fried to set, 500 risotto porcini mushroom balls

    portioned, rolled, floured, egg washed, pankoed, partially deep fried to set, 500 crab balls

    only 3 items, doesn't sound like much, took 5 mind numbing hours without a break and working fairly quickly believe it or not,... yeah glamour, glory, fame, public adoration...

    Don't get me wrong, I still love what I do. I am meant to be a chef. Just wanted to give a glimpse into the reality of the profession.
     
  2. lagom

    lagom

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    The bordom of production work that no one outside of our profession understands. They all wonder why our backs hurt.
     
  3. chefross

    chefross

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    And I say this in jest Cheflayne        "and your point is.....?"

    We (collectively) feel you....
     
  4. chefedb

    chefedb

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    Is that all you did? 1500 pieces    Chefed laughing
     
    Last edited: Jul 13, 2014
    grande likes this.