What I Learned at Culinary School Today

[Virginia Dandy]

I only worked in a restaurant once and have absolutely no desire ever to do so again - but this is cool and, I suppose, a logical progression from the courses you were taking.

How would you describe the restaurant, and how did you choose it for your once per week outing?

What did you tell the restaurant? Do they know you're a hobbyist (no offense intended)? Is that an apt word for what you're doing? Did you tell them you're considering a change in career or something in order to get in the door?

edit - just saw your post immediately above. So this is a career switch? Will you be ordering a bespoke toque?

 

[Manton]

it's a classic French restaurant and let's just say they are used to volunteers.

I am not switching careers, no way no how. But some of the people in there are switchers and a few of them can be rather sanctimonious about it, as if they had given up all their worldly posessions to go to Angola with the Peace Corps.

 

[Virginia Dandy]

Well, that's a relief.

Seeing you take a job where it's impossible to wear conservative business dress to work would just not compute - kind of like MJ playing minor league baseball.

 

[Manton]

Restaurants actually must be licensed to use sous vide machines, at least in New York. The only exception is for poaching eggs.

 

[nmprisons]

Originally Posted by Manton

Restaurants actually must be licensed to use sous vide machines, at least in New York. The only exception is for poaching eggs.

Same is true for ice cream makers . . . and many of the city's best restaurants don't have one (a license that is, they still have the equipment despite the rule).

 

[coolpapa]

Thanks for posting, this is really interesting.

 

[kwilkinson]

I welcome you with open arms, Manton. If you ever need a stage in bumfuck, Illinois, you've got my number.

 

[GQgeek]

damn, manton. That's dedication.

I know damned well I couldn't hack it in a commercial kitchen.

 

[willpower]

You must be sore and beat after work.

 

[scientific]

wow just saw this thread for the first time. really impressive stuff

 

[eg1]

Good for you. How long do you think you will be able to stand the once-a-week gig?

 

[edinatlanta]

Why you working at the kitchen?

 

[otc]

How'd you manage to get in there once a week?

It seems like most places would only hire part time help several days a week (since otherwise it can take ages to get someone trained)

 

[GQgeek]

Originally Posted by otc

How'd you manage to get in there once a week?

Because manton is awesome, that's how.

 

[Manton]

It helps that I am not getting paid. In fact, I would say it is essential.