I’ve been volunteering all over the map, as usual, though it’s slowing down as it’s getting closer to the holidays. About a month ago I did a "trail" at a Michelin-starred fish and seafood restaurant near Rockefeller plaza. A trail is basically a hands-on interview, where you work an entire shift at the restaurant as an "employee" and you get a chance to check out the restaurant and learn from it, while the chef sees if s/he likes you as well. Needless to say, I was terrified. I met the head chef at the NY Produce Show back in November, and he gave me his card and offered me to come by and trail -- so I took him up on the offer.
It was... educational. I felt like a mindless idiot. One of the Sous Chefs approached me and yelled at me in an indecipherable accent, “why would you not take the pot of water off the stove when you were done with it?" and “WHY would you toss these parsley stems, why the %$&#? Are you stupid?” while the other sous chef, from across the kitchen, would yell “KATY. 2 FEET. ON THE GROUND. NO LEANING!” What an experience. I had cuts all over my hands from fabricating 70 pounds of lobster, I stunk of shrimp veins and was stained with beets, hanging my head low. I was convinced they hated me and would never ask me to be back. But then, at the end of the shift, after 513 covers, Chef pulled me aside and asked me to join the team as an intern. Right away.
I figured out that the yelling was a learning experience and a test to see how I withstood it, and amazingly I passed. I’ve been working there every Saturday now, and it’s been a great experience. Even though all I’ve done every week is put lobster consommé into a little cup as the day’s amuse bouche, it’s been such an opportunity to learn about the way the kitchen functions (especially a Michelin-starred kitchen). I feel so much more prepared to step into other kitchens now... which... shit... I really need to start doing soon.
For our required externship through school, we have to trail at at least three restaurants before we decide (and are “chosen,” or accepted by the restaurant kitchen) which one we want to extern with. Here’s where I’m planning on trailing: Jean-Georges (Jean-Georges Vongerichten), Perry Street (Jean-Georges Vongerichten), DBGB (Daniel Bouloud), Bar Bouloud (Daniel Bouloud), The Spotted Pig (April Bloomfield), and The Breslin (April Bloomfield). Here we go!!!