Speed

I can't believe I did what I did today. For those who have followed my blog for a while, you know that one of my biggest challenges has always been the incredible speed required in a kitchen. And it still is and will always be tough for me, because I simply haven't learnt the trade at age of 14 and am too much focussed on perfection, I realize it on a daily basis when I observe the Chef working, and then I see myself. I remember how much I was hurt 3 years ago, when Chef Sebastien would yell through the kitchen at Ferrandi whether I had fallen asleep, chopping my onions. I remember how painful my big stage at the two-Michelin star restaurant was, how humilating to be insulted by teenagers for being a lame duck. I remember how the sous chef at my first job in Paris lectured me daily in front of everybody that he will not continue to do my work, but that I have to speed up. I still think in a big brigade in a gastronomic restaurant I would be completely overwhelmed. But in my little bistro environment, I have found my way and somehow I must have improved at least a little without noticing. 

Now the incredible event : Today I gave a "lecture" about speed in the kitchen to a young stagiare (intern). Me. The lame old duck. But who I am to do this ? The stagiare has only been with us for three days, but he is driving already everybody nuts, as he is soooooo slow. Chef is rolling his eyes without saying anything, and the commis is making fun of him. I was close to exploding just watching him. Then I heard myself saying : "you know, one of the most important things in the kitchen is the speed. There is always too much to do and not enough time. You have always to make an effort to be faster and faster". I showed him as a proof my to-do list with 25 items impossible to finalize in time (my daily nightmare). I am not sure he understood yet, but somehow I felt I had to warn him about the profession he is choosing...

Comments

[Joan]

Personally, I feel that I can handle speed during service (although it can also use improvement!), but I also feel "slow" during mise en place. We never do really notice if we get faster. But I totally understand how you feel! Congrats on being the lecturer now! hahah.

[Joan]

I remember the time Seb yelled "stupid! Putain de merde" then slammed my oven shut and threw my sautoir on the plaque. It was awesome! Damn I miss school. Good times.