"Guten Tag, ich bin verrückt und möchte hier arbeiten." Kein Problem, kein Spind, normal! Ich verstaue, das was ich am Leibe habe in meiner Tasche, die Tasche unter den Schränken der Umkleide. Nun sehe ich wieder aus wie ein Koch. Bleibt abzuwarten, ob ich auch so arbeiten kann. Orientierungs- und hilflos lässt man mich irgendwo zwischen Umkleiden, Toiletten und Personalraum stehen. Ich erwarte ja gar nicht, dass man mir das Händchen hält, es scheint aber normal zu sein, that novices first to own devices. Well, I'll find my way already.
I find the Boss in a tiny room somewhere back down from ice machines and flour storage. The "Office" is packed to the rafters with file folders and books. Sitting at a laptop, he uses his Facebook account. "I would be ready." I say. He looks at me briefly silent. "Do you need my papers?" Perhaps a little wondering, that I thought of all the necessary formalities, but then shaking his head. "Instruction is good, the rest we need. "" Aha, "" social security card is not wrong, but the need to DO with them. I show you where to go, come on. "That was it. No contract, no papers, no unnecessary bureaucracy. There'll like it. To dispel however underwriting any objections can be as much say, that all necessary legal formalities at a later date should still be made up.
must quickly recognize me, that I can to advance this time not so camouflaged in the kitchen, like my first internship. Well, we stick to the truth and say what it is. By the end of the first night I realize that I disclose this to many more possibilities. Good options. I can interview officially allowed to take pictures and get plenty of background information. Germinates in me a wish: to remain here as long as possible. But what of the dog. What am I doing with him? This is really a problem, but I care about me later.
castle kitchen downstairs, gourmet kitchen top. Nothing is mixed. Not the raw materials, not the Recipes and certainly not the staff. Besides the Pattissier, the need to divide the obvious. At least saw that way. I will reformulate my serve. My middle name must be for this internship. The Internet is still a virgin. Easy it is for you. The team: Marcel - Garde Manger, Hanna - Entremetier, Alyosha - Sous Chef, Poissonnier, and Saucier. I'm excited. He will be my partner for sauces and funds. I, the old man in the middle. First job: to help Hanna. Clean mushrooms. It lasts and lasts and that forever. Hanna said that I should wait until they started shelling the peas, then would ich schon sehen, was ewig dauere. Die Stimmung ist ruhig. Man arbeitet konzentriert. Die Küche wird nicht von Lautstärke oder unsittlichen Kraftausdrücken beherrscht. Beim ersten Kaffeetrinken, die ersten Fragen. Anschließend Putzen. Auf dem Flattopherd simmert ein Fond. In zwei Stunden beginnt der Service. Die Brötchen und Backwaren werden zum Backen vorbereitet. Das Zwölfgang Amusebouchemenü steht. Zubereitungsverfahren werden modifiziert.
Plötzlich Hektik. Schnell noch ein Gratin für zwölf. In zwei Minuten beginnt der Service. Alle packen mit an. Kartoffeln schälen, Broccoli putzen, blanchieren, Ice water, filling garnish, au gratin. In no time you're done.
The first guests.
"cocktail party for two!"
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