Commis at work

My first foray into a professional kitchen came on Saturday when I was lucky enough to be allowed in to an unnamed establishment in Perth. This happens to be one of my favourite places to dine and home of some of the most exquisite dishes in Perth in one of the most casual unpretentious settings.

Pleasantly surprised that my email offering to help with mise en place was not either ignored or returned with flames, I arrived promptly in my whites with a smile so distinguishable I was in danger of getting lipstick on my earlobes. Chef greets me at the door wondering who the hell I am, 'Oh, um, hi, I'm the software developer wanna be chef whos completely untrained and intends on getting in the way for the next 5 hours'. 'Ah I completely forget' chef murmurs. I enter...

Really thats where the uncomfortable bits ceased, from that point on I was introduced to a young chap who I can only imagine was his line cook, then I was immediately tasked with blanching and peeling tomatoes.
This was followed by preparing tomato concasse, crumbing croquettes, straining stocks, baking tuiles, shucking oysters, bearding mussels, assembling various amuse-bouche and all of a sudden 6 hours had passed.

The whole time I was involved in tasting the result of my prep, seeing the finished (or nearly finished) products. Really good fun. A great bunch of guys. The idea was for me to get the hell out of these before service, so I did so. A small kitchen on a Saturday night really doesnt need a monkey standing there like the F.A. Cup.

The whole time all I was repeating over and over in my head was 'DONT CUT YOURSELF, IT WONT BE COOL'. So I managed to demonstrate decent knife skills and avoid drawing blood, plus I got a call up for next Saturday.

To be honest I dont really know where this is heading, nor do I really know where I want it to head. For the moment I keen to learn as much as I can from these guys, maybe help in a service or two. From there I'm not sure. I cant exactly change gears and get anatomy-deep into a low paying hard working glorified dishpig role. Doesnt make sense for now.

What does make sense is rabbit rillettes served on brioche with a dijon gratin.