- Joined Jul 17, 2009
Last night, I went to a restaurant and my mom knows the chef. She imports cheese, wine, and other products from Europe, and sells them to different chefs around U.S including Mario Batali, Thomas Keller, and a few more to name, and that's how she knows this man. She introduced me to him, and he said I could work there, so last night he let me see what it's like. And, it was tough as hell. I'm prepared to do that job over summer, yesterday was just a trial run. I'm 14, so it'll be an early start, but I need to learn some more basic cooking techniques,time management, pastry etc. Another part of it is the money. I want to get some copper pots, immersion circulator, a car, save up for a restaurant when I grow up, and knifes. Speaking of knifes, heres my question. It was a slow night, so he let me work there, instead of waiting for another time. I was cutting carrots with a paring knife, and even on a slow night, I was behind. And, that paring knife is SO much better than mine at home. It cut the carrots like butter. If I screwed up, I would have chopped my finger off. What do i do, I was pretty busy the whole time, and I'd like to ease the pressure. So, I went to a local Chef's Warehouse and bought a good paring knife. Can anyone give me tips on safety, quickness, reducing time, and other things that you wish you had known for your first job. It seems I'll probably know most of the answers, but when I'm in the kitchen and going at that pace, I can't get my mind to think straight.