Lots of good.

Sorry I have been MIA for a bit.  Between finals and what I am about to write about, life's been a bit hectic.  Thank you to anyone who is still out there reading this.

So spring break is coming to an end which, for me, was never really a break to being with.  I had my trail at Tinto which went very well.  As soon as I got into the kitchen I was put to work brunoise cutting red peppers, small dicing potatoes, making mirepoix stock kits and julienning about 40 onions.  I think the final task may have been a test to see if I would finish with a smile on my face and I am happy to say that I did.  I don't mind the grunt work.  I know that I have absolutely no kitchen experience besides my four months in culinary school.  I know that you have to do the grunt work to gain respect.  I know there is much more of it to come and hours on end with little or no pay before I make it to the top.  But, I love it.  So I will.  9 p.m. rolled around and the chef that I had spoken to came down and asked me what I thought and when I would be able to come back.  I was excited.  If I were terrible they probably would have just thanked me for coming in and sent me on my way.

A few days later I'd be back to prove myself again.  This time it would be a bit more hands on.  I got to work cutting french baguettes which I so wanted to eat.  (I later did.  mmm dinner.)  After that I observed the chefs I would be trailing as the dinner service began.  I learned how to make many of the dishes and a few of the things I made went out for service.  Since the two restaurants, Tinto and Village Whiskey, share a kitchen, I mainly worked on the Village Whiskey dishes: pickled tomatoes, artichokes, carrots and beats, deviled eggs and Cobb salads.  The most exciting and challenging part was trying, emphasis on trying, to shuck oysters and clams. I felt victorious as my first shell popped open and defeating as the next four did not. Practice makes perfect and that's what I did whenever an order came up. A few dinner rushes came and I tried to jump in whenever possible.  The night flew by and before I knew it I was wrapping everything up in preparation to go home.  I was hoping that someone would come over and invite me back.  Nothing.  So I started cleaning.  While scrubbing down the meat slicer the head chef came over and asked if I wanted to talk.  Being the awkward, unknowing kitchen helper that I am I asked if I should finish with the slicer.  He said someone else could finish the job and we went to the office and sat down.

"So, what did you think."
"I loved it.  I had lots of fun."

Then he hit me with it: they wanted to bring me aboard as an employee.  If only I could have seen my face.  Trying to contain my overwhelming joy I focused as much on what he was saying as possible.  As I walked out of the restaurant I did little victory dances whenever no one would be able to see.  I got in my car and screamed.  This is official (in both senses of the word.)  My first kitchen job at an amazing restaurant headed up by an amazing team and an Iron Chef.   If you stop by Village Whiskey on a Saturday night and order the pickled tomatoes, imagine me putting them in the mason jar with a big, silly grin on my face.  They'll taste even better.