Naturally, Jacob and I are assured some tough days.
Homesickness aside, if you’ve ever cooked before you can relate to being at
least a little bummed when something doesn’t turn out how you want.
I know at home I was always upset with myself when I burned
something or forgot something silly in the recipe or just plain did something
wrong, and generally I was just serving it to friends or family. Now add in a
professional chef, often the best of the best, and you can imagine how much
more pressure there is and how much harder the fall is when you fail, even if it's just
a part of a practical.
We share these large (and beautiful) kitchens with 9-13
people each practical, so not only is there chaos, but there’s also an
underlying competitive tone that just doesn’t suit me. Give me a kitchen and a
chef to yell at me and I swear I’d be as happy as a clam (why, oh why, does
that expression exist? I’m hoping Jacob finds out whenever he does clams). But
this is just part of the process. I rather enjoy practicals and look forward to
the day when I can pretend to be in the kitchen alone, no inhibitions.
Here’s to moving forward from failed Classic French Apple
Tarts!
~Sarah
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