It's worse than I expected. Culinary school did not prepare me for real life kitchen work. No wonder some of my classmates referred to school as "Cooking for Dummies". I long for the days when two people work on making a lentil side dish and breaks every hour.
I reported to work at Zucca promptly before 10:00am and did not sit down until I was driving home in my car at 6:15pm. I cooked more in one day than in the last 6 week block at school. First, I was assigned three sauces, Alfredo, Bolognese, and Marinara. I'm used to two people making one sauce! This took over 4 hours just to get all the mise en place. Instead of two onions to dice, we're talking 10 lbs. The hardest was getting 3 gallons of cream from a plastic bag with a hole in the middle of it, not even in the corner of the bag. I am proud to say I only lost about 3 ounces. Of course, I had to familiarize myself to where everything is kept in this very small kitchen with little space for prep work.
After the sauces, I made another giant batch of meat balls. At this point, I realized I'm making food for paying customers. What if I missed a spice, and it tastes horrible? The sous chef fried up a test piece of meat ball just in case. And it was delicious! The meatballs were portioned out to 3 ounce balls and baked off.
No time to relax and enjoy the snow flakes falling outside. There was pasta to make! I was given the recipe for 11 lbs of pasta dough which required 44 eggs! I got good at cracking, nary a shell in the eggs. With an electric pasta machine, I made pasta sheets and then cut them out to make tortellini. The goal was 90 tortellini; I made 142 before my shift. I was definitely in the groove.
I still don't know why any one would choose to work in a kitchen if they can do anything else. It is such hard work that never ends. I didn't use the restroom until 4 hours in. I didn't eat anything all day except for a bite of meatball. And no one else did either. I'm not afraid of hard work, but I was beat. Luckily I have the next day off.
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