I went to the interview today, and the chef spoke with me rather briefly. He seemed more or less immediately satisfied with what I was there to do. I am free labor after all. So he asked me a few questions, just about myself and then he looked at my resume and said “career change? are you up fo the long hours and hard work?” to which I said an emphatic yes. I’ve always been a work horse, so yeah I’m ready for the hard work involved in working in the kitchen. Fact of the matter is, I’ve been looking forward to this for some time now. Working the line is an adrenaline junkie’s dream: it’s invigorating and exhausting at the same time. It’s a high without taking a single drug… not that I’m looking for a high. But I love having the opportunity to create things people will enjoy. It gives me a sense of pleasureo know someone will be conuming my food.
I start on Monday, and I’m very excited to learn.