High Praise and Catty Comments

So I’m now learning that the move to my new station is not without being the subject of some catty gossip. This is the real kitchen stuff that you read about in books.

I learned recently that some of the staff are none too happy about my transition and in fact, suspect that I may have earned my new post, the old fashioned way… on my back.

It was brought to my attention that a co-worker has been outraged that I moved to the pasta station so quickly when it took them a year or more to get there and that sous-chef seems to “act different” when I am around, leading to the assumption that we are actually having or on the verge of having… an affair.

I must clear the air by saying that while my gay-dar has been know to malfunction from time to time, I am almost certain that sous-chef could not be more straight. He is a hard drinking, womanizing, rock blasting manly-man.

That being said though, I have never been more flattered. I have never been considered a slut at a job in my life and the fact that someone thinks I am cute enough to sleep my way to the top is a great feeling…

One thing that being a slut can’t get me out of though is how demmanding this station is. It is tough and requires more organization and speed that I am used to but things are going well. Really well, I am really getting the hang of it and my confidence is growing each day. I know sous-chef is happy and recently the executive chef made a cameo appearence during my first TRIPLE (breakfast/lunch/dinner) shift and told me I was “on fire”.

I even surprised myself by quickly adapting to the menu changes that come as a result of the new season – new ingredients in the risotto – the transition from the use of mushroom stock, dried porchinni and glazed chantrells and trumpets to a spicy arrabiata, shaved fennel salad and grilled baby octopus.

I should also mention that while I am assigned to a new station, part of what will make me stand out is keeping a watvhful eye on the the changes going on at the other stattions. I need to be able to step in if need to and fulfill the duties of my old station when called upon, which means knowing what the new vegetables are, what the changes to the salads are, the new dessert garnishes, etc.

Yesterday, I was asked to make dinner for the manager of the “front of the house” – this is the guy who manages the servers and bartenders and makes sure that the correct dishes are going to the appropriate tables. He’s an awesome guy and he told me that he would eat whatever I made and that I could go off menu if I wanted – so I took the opportunity to show some creativity.

I made him a mixed seafood sauce with mussels, shrimp, scallops, white wine, crushed red pepper, lemon thyme and butter over tagliatelle pasta and garnished with fresh parsley and olive oil. It was a beautiful dish and the taste, in my humble opinion was spot on.

After putting it up and calling him to collect it, he returned a few minutes later with the dish and immediately I asked him what was wrong and to my surprise, he told me that when he sat down to eat it, a customer at the bar had seen it and wanted to know if he could have the same thing.

This was an off menu dish, which meant we would have to determine a price for it but the customer was willing to pay and so I made him one, feeling pretty pleased with myself.

Tonight, I worked alone with sous-chef and the night went smoothly. He spent the weekend at a concert in West Virginia and seemed to be in good spirits. Just as we were about to close (early – I love when that happens), the house manager came to the window and informed us that the gentleman from last night who requested my off-menu pasta had returned and wanted it again.

This did not make sous-chef happy.

I was informed that neither I nor the house manger had the right to serve and price and off-menu dish and that it was undermining the reputation of the executive chef and himself.

I must admit that I was taken aback by this reaction. I was expecting some type of kudos and instead got the furthest thing from it.

I was also and still am a bit annoyed. This was never meant to be a dish for customers - it was intended for the house manager only and all the cooks have gone off menu if it is for staff. I was also not the one who made the decision to sell it to the customer and I certainly had no control over his return visit.

But the restaurant biz is full of ego and he felt that I had not earned the right to do what I did and I have to be respectful of that for now… and I will… but I also feel awesome about it.

My first return customer.