Thursday, October 15, 2015

Broad Bean Gate

Before I started learning how to cook professionally I imagined I'd glide elegantly around the kitchen in my Birkenstocks, stirring sauces, sipping stocks, adding a pinch of salt, another sprig of thyme. A sprinkle of cracked black pepper. A serene presence. Smiling sweetly as I conjured up another batch of pomme purée with the sleight of a hand. 

Within a few weeks-days-hours I had turned into a stark raving lunatic. 

What follows is a series of incidents where any resemblance to real persons, living or dead is purely coincidental. 

Like this one time. With the broad beans. 

***

stage is where you basically work for free in a restaurant kitchen to gain experience. 

During a stage your main aim is to stay out of the way, be helpful and not cause any hassle to the kitchen. Note: not to cause any hassle to the other chefs is really your main aim. 

If they ask you to cook  a load of broad beans and peas you should probably have the foresight not to throw them all in the same pan and cook them together.

Had you not had the foresight to do this you will now spend the next 58 minutes separating them. Feeling like the world’s biggest plonker as the rest of the chefs look on grinning. You probably won’t be coming back there again. 

Image source Wikipedia
The broad bean, not to be confused with the pea



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