Posts Tagged ‘chop’

Things I learned in the kitchen

Yesterday was my first day of my new job. I learned a lot and I thought any aspiring chefs among you might appreciate my highly informative musings.

1. My fingers are definitely no match for a razor sharp knife.

2. When slicing the edges of your fingers with a razor sharp knife, there is no time to actually feel what has happened. You just notice the blood starting to rise and strap it down tightly under a plaster and keep going.

3. You will find these cuts when making dinner later and squeezing some lemon over your rainbow trout. You will also find a whole network of other cuts that you hadn’t realised were there. Plus the egg shell cuts from a few days before.

4. Crouching over a chopping board all day gives you a bad back so you’ll enter feeling a 28 year old and leave feeling like a 70 year old.

5. An hour of yoga will help but it won’t quite get on top of it.

6. It is hot in the kitchen. It is even hotter leaving your shift and walking into the mid afternoon sun while still in black jeans.

7. You can never quite chop/slice/dice fast enough. Not quite.

8. There is always something to do in a kitchen. Something to roast, something to put in a bowl, something to put back in the fridge, something to wash.

9. Not doing any washing up is a revelation. Kitchen porters rock my world! I must remember to be very nice to him. My hands are grateful for not having to wash up but they are yet to enjoy being sliced.

10. Working out when to use initiative and do it yourself and when to ask for guidance is a balancing act. I’m not sure I’ve worked out when to do which yet.

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(Don’t worry, I don’t go to work with no shoes on!)

How fast do you chop vegetables?

This is a worry I’ve had for a while now. Are any of you out there the type of people who chop vegetables at five hundred miles an hour? And your hand is a blur. And all your vegetables are small and perfectly shaped? Anyone? Well, can you please show me how to do it please?

On Monday, I am taking a tentative step into the world of food and kitchens and chefs jackets and sharp knives. I am excited. Without a doubt. Because it’s a chance to see whether I really want to work with food properly or whether I just like cooking at home and should stay there.

It’s busy there. Very busy. It’s constant. There’s no standing about and looking around for things to do.

But do I chop vegetables fast enough?! I’m nervous that I don’t. When I pick up a vegetable, there’s no blurred hands or roses carved out of turnips. I just chop it with a knife at an average speed and hope the slices are even. You can definitely see the movement of my fingers. No blur.

I also don’t drink or smoke. At all. Which seems to be the biggest trait of most chefs. On my trial shift last week, the chef expressed surprise that I don’t smoke.

And wine. Wine is a thing I’d like to know about. It’s quite an impressive thing to know about wine. I’d love to be a sommelier. But I don’t want to drink it. I just want to know about it. I mean, what kind of chef doesn’t know about or drink wine?!

I also don’t do well with heat. I get sweaty and uncomfortable. And kitchens are sweaty places. Especially in the summer.

You see? You see how these things worry me?

Monday is the big day. Will I be able to chop a tomato fast enough? That is question on everyone’s (my) lips…