From: "Ceels"
Subject: playing dot to dot with my bruises.
From time to time I realise I am not just at zukini to fill in a bit of spare time and to have something to write emails about. I sort of 'come to' in the kitchen and think 'help, I am an apprentice chef'.
So I have been making a list of why I like to go to work each day.
*I enjoy shelling prawns (it gives me a sense of achievement when I get the head off and the poo vein out in one deft movement).
*I am developing bicep definition. (and I can run up and down stairs really fast)
*I get to wear latex examination gloves (every day) NB. When you are scrubbing iron stove tops with steel wool. It is quite possible to scrub straight through the latex examination gloves and the skin on your fingers.
*I get to work with people, rather than sectioned off into my own little booth with a telephone (cf. telemarketing) and the only person I didn't like in the kitchen has just left.
*I eat good food all the time
*I am learning new things about time and space (how to fit 10 ltrs of rice into a two litre bucket and how to make fondue, shuck oysters and prep salmon condiments at the same time)
*I can dye my hair blond, and nobody minds
As I am getting better at things I get to do more. For example the fruit fondue. You have to whisk it until it forms thick ribbons. By the time I was halfway through I had sweat (sorry, perspiration) running down my spine and the backs of my legs, soaking into the top of my socks. And you don't want to know what Suzy told me to think of to improve my whisking technique.
I have also learned to de-bone the quail (it is quite fun, squidging around) and plate spaghetti (a major step forward).
And last night when I made an apple kebab risotto, it was such that the head chef told me it was the first time he hadn't hated me since I arrived.
Advice for the week: don't eat toast in bed, no matter how tired and hungry you think you are.
love to you
ceels
No comments:
Post a Comment