About two weeks ago, I did a stage at my first choice restaurant and I think it went well. I made pasta, made a brine for chicken, diced some jalepeno and sliced some pancetta.
A few days ago, I learned that they can’t take on more staff.
I also staged at another very well known restaurant that ended up being a complete waste of time. I chopped parslet, removed some meal from oxtails, and peeled some carrots, then stood in a corner of the kitchen for hours and “observed” everyone working. At the end of the night, I learned that they too, did not feel they could take on another person in their small kitchen. I wonder why it took chef nearly 10 hours to come to this conclusion. If I am going to be rejected, I would at least like for it to be done quickly so that I have the rest of the night free.
I am supposed to meet with another chef this week and it might be promising. He seems to be a very nice guy.
I need to get it sorted out soon. Real soon.
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