Challenging Days

I am having a hard time finding a break to write my blog, even a break to just sit in front of a computer. I've been working from 9am to 11+pm for almost the whole week and it will be alike the next couple of weeks since we still haven't arranged our shift schedules:D

I will be back with my posts ASAP, please keep following:)

Birthday Party, D Style:)

Last friday was the day that i died. Have you ever just stood up for fourteen hours straight? I have. See what happens after spending suchh a long time without ever sitting on your sweet sweet soft buttocks is that you go home at 3am, eager for the best sleep ever; and you just can't. I could not sleep for a full thirty minutes whole through the night, because of the torturous ache in my feet and legs, and of the fact that i kept serving charcuterie stuff to imaginary people as soon as i closed my eyes. And apparently i talked (more like murmured) all night:)) And, yes, i did go to work the next day, too.

Anyways,

other than being the most tiring experience, it was also the most exciting. We had 140 guests in the house, all the creme de la creme of Istanbul and a couple of celebrities. And, luckily, my post was the busiest. All the kitchen was done with its service by 11pm, but Gulden and I just kept serving up to around 2 am. Proscuittos, roast beef, goose breast, pate, all kinds of feet-smelling French cheese and breads... And also burned cinnamon on the side to level the cheese smell a little. I would have never thought the charcuterie would be such a popular spot. With all this, i experienced for the first time the great feeling of teamwork and what it will be like when we finally open up the restaurant. It is an incredible thing, the whole team in harmony; the service staff, the bar and us, the kitchen. There's no way that you could feel insecure among any kind of crowd with that group of staff. And i also realized that it is just my thing and an amaaaaazing thing to literally get your hands into your work. I love love love working with my hands. I always was a touchy person, always have a level of physical contact along with mental and visual; so i guess i found my second soulmate:)

Day 10: Is it sunday already?

Since my computer is in the safe hands of Dell service once again, i haven't been able to give you lots of updates through the week. And i probably forgot most of the funny stuff. But even if i had my notebook with me, i still couldn't have found the energy to write anything, since i die when i get home. I actually started to experienced the thing called 'turning one's switch off':)

So...

This week i worked for 6 days, from 10 in the morning to, whenever in the evening(usually by 7 or 8pm). We started the menu trials-yes the place is still not OPEN-, so what we do is, cook the whole menu and find new things different from the other two restaurants and try'em all. 9 hours of cooking a day, it is innncredible. I've learned lots n lots n lots of things, techniques, ingredients, combinations, etc. I tell you, the kitchen of a restaurant is an incredible place:RESPECT!!:) I am standing through the whole day, except for the lunch breaks for about 20 minutes, and when i sit down at the metro after a 10 minute walk, i realize that i have never sat down that day and my feet are actually dead. And the amazing thing is that i am not complaining, i soooo love my job, couldn't have imagined a job so pleasant.

Anyways,

as i have found out, it is both a tradition and an unavoidable fact that everyone gets a cut in a new kitchen. So, on monday, i cut my hand with a....wait for it(HIMYM)...........DRAINER:))) Yess, you CAN cut your yourself with that, at least i sure can. After a thorough thinking, i decided that a cut by a drainer would not count, so i cut my finger (sliced almost) with a bread knife. And i've been strolling through the place proudly with my cut-finger whole week:)

Other than cutting body parts, we made amazing dishes, and i helped the exec. chef do his magic. The perfect pancake, amazing sandwiches, salads i would have never thought of and main dishes; pork, cow, fish, all kinds of sea creatures, a huge octopus....I guess we'll be going through the dessert menu by wednesday, fingers crossed:)

Lots of other stuff i remember saying i have to write about this, but get seem to remember them now. So, this is it for today

Adios...

PS: The first thing i happened to do was to peel a potato. I'm real prescriptive. And i washed dishes, too:)

Day 6: TIREDDD

I was really eager to write about the whole week, but i am way too tired after getting soaked by a mixture of hardcore rain and snow.

We are still carrying boxes everyday, but the stuff within changes day by day and finally today's were ingredients. Hopefully, we're starting test runs of the menu tomorrow.

AND:)

I got my first salary:) For the four days that i worked on january, huh...

I will be posting a long and satisfactory one pretty soon

Chiao;)