So, I have a complete and new found respect for all those involved in the restaurant industry. I got a little "gourmet" taste of what life is like for well, a dish washer. I started temping and so far have been sent on two assignments. My advisor called me last week and gave me three options of where I would like to work. One was for a Conde Nast publication to serve as a receptionist for three days, the other was to help in Golf Digest's editorial department and the third was to assist in Gourmet Magazine's test kitchen.
Those of you who know me by now, should know which one I picked. Test kitchen...Gourmet food...Top Chefs, sounded like the perfect combo to me. I showed up at 4 Times Square (yes, Gourmet is also a part of Conde Nast....2 assignments and both in the "infamous" building, I considered myself a lucky girl) ready to help chop veggies and taste all of the wonderful creations being prepared for future recipes. I met Gourmet's kitchen manager on the 4th floor, who told me as politely as possible that my main duty for the next couple days would be to, you guessed it.....wash dishes.
Surprisingly, I enjoyed myself. Each chef had their own mini kitchen and whenever their sinks were full of dishes, I had to clean them. Every chef was unique in their personality and cooking styles, and every single one was genuinely kind and wanted to know "my story." How long had I been in New York? What was I looking to do? Where did I live? etc.
I tasted an array of foods and each one was more delicious than the last. I washed dishes, but I was respected for it. Friday was my last day and before each chef left, they thanked me for helping out and some even told me to forward my resume on to them so they could try and help in anyway they could. Before I left, I thanked everyone for being so NICE and for including me in such a wonderful work environment. It was a refreshing change, to say the least.
No comments:
Post a Comment