My first week on meats.

The Kitchen — By Crust on November 2, 2008

Oh fuck, where to begin…. I burnt my mouth syphining hot veal stock, I let a stock boil down over night so that when I got in the next morning to strain it it was a burnt crust at the bottem of the pot, the chef made me clean the pot and said that I wasted $50 in pork bones.  I burnt two hotel pans of duck confit, I can’t portion my fish properly and I have burns all up and down my arms, I fucked up a five times batch of sausage that my chef was going to use at the golden plates cooking competition, and then… the whole pig arrived.

I tried to butcher it myself but I couldn’t remember so many parts of what I was supposed to do. I just kept staring at it trying to figure it out. The chef and the meat guy were busy so I broke it down as much as I could, but then I had to go in of my day off to watch the guy who used to be on meat do the rest. I’m kind of stressed out.

I think that because I’ve been cooking 2 years and everyone else in my kitchen has been cooking for 8 yrs or more that it is killing my confidence because I’m never good compare to them. It is also good to train with people who are better than you but I don’t want to be shit all the time like they say. I am shit right now, I have no idea what I’m doing.

6 Comments

  1. nolt45 says:

    How do you leave stock to boil down over night?
    Was the element on over night?
    Isn’t that a fire hazard?
    I’m very confused…

    Post more blog.

  2. Crust says:

    The element hahaha we use a gas stove and we leave the ventilation on over night but it simmers over night so that it can go for 14 hrs and not take up space during the day and service. But yes if it boils down it can be a fire hazard.

  3. Lauren Mote says:

    you kill me.
    i love reading your blog.
    you write the way you think and speak, and it’s awesome.

  4. Matt R. says:

    2 yrs = green, very green. Don’t sweat it. Another 10 years, and you won’t fuck up so much.

    Oh, and get a steam kettle. What kind of kitchen is that?

  5. Andrea says:

    hey Christie! i found you! Your battle stories are bringing me back to the old days in kitchen- feenie’s included. I’ve added you as a ‘friend’ link on my new blog- rootednutrition.wordpress.com check it out!
    We need to hang out sometime!

  6. Trish says:

    Supeiror thinking demonstrated above. Thanks!

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