The Stage

It’s only been a few days but I don’t think I like it. It is very strict and boring, no talking all day. No one drinks coffee, I don’t even know if they have coffee. I don’t really drink coffee but at every other restaurant I’ve ever worked at they offer the cooks coffee. If you’re going to be there for over 12 hours the least they can do is hook you up with a coffee.

They have another stage too and there is not enough work for both of us, today all I did was sort through micro greens and cut pea shoots into tiny pieces. They love me because I happily scrub anything they ask. I reorganized their entire basement storage area tonight during service. The sad thing is that I was so stoked to have something to do.

They don’t provide whites, so I have to wash my own everyday, which costs me money. No beer after the shift ever. I could put up with all this but the big problem is that I don’t like the food. I think the food is too “precious”. It’s not my scene. I want to train at the top but, I feel like the place isn’t practical. They waste time, effort and product. I want to better myself as a cook but I also need to be in a fun cut throat environment. The website makes it seem so amazing, but I’m not stoked on the real thing. I’m going to stick it out until the end of the week.

They do have a letter from Thomas Keller on their staff bulletin board congratulating them on their 2 Michelin stars. I feel like they are cooking for him and not regular people. They make one of everything on the menu to taste before service and the chef and the sous chefs take a couple bites and then they throw the rest away. Even the cheese coarse. Then the chefs discuss whether it needs one or two more grains of salt. I think it is important for chefs to taste their own food. I hope they change the menu soon. I’ll try and take a picture later in the week, right now, no way.