Some Time Has Passed...

Since I last blogged, but don't worry; I have a plethora of excuses why. I think I'm just going to go with the classic "I've been busy". It's true, I have. Kind of. Nevermind.

Anyway, instead of babbling excuses for the entire post I'm going to tell you about how it has been going with the externship in the Watergrill.

The place is great. It really is. I have learned more about a kitchen working there for one month then all of my 17 years before I started. I have learned everything from the different sizes of pans and containers to how to caterwrap to the differences between West Coast and East Cost oysters; I even learned how to properly use a knife.

Everyone who works there is very helpful, and they understand I am trying to learn. They have to bypass me sometimes when things get backed up, but most of the time they show me how to do things instead doing them for me. More then that, there is not one hostile person in that kitchen (except for Paul, but he's a scumbag anyway). Everyone gets along well with each other, and there is a lot of teamwork involved with getting through each service.

I started by doing basic prepwork for the cooks while they worked the line. I set up my station so I could see them while they worked, and I asked a lot of questions (everyone there is happy to answer my never ending rush of questions).

Soon after that, I was taught how to make my first dish: the Mixed Green Salad! Impressive, right? Not really, but everyone has to start somewhere, and I still had a few mess-ups with that simple dish. I learned how to properly dress a salad, and how to plate it so the vegetables show and the bowl doesn't get smudged. I have since learned the Beet Salad and the Blue Cheese Apricot Salad as well.

All of those dishes are on the cold appetizer station, but I have been focusing more on the Oyster Bar station. I have learned all about East Cost and West Cost oysters, and I have been getting faster and faster at shucking them both, as well as Littleneck Clams, Taylor Bay Scallops (so f***ing good), Uni, Dungeness Crab and Lobsters. I can cook and prepare Shellfish Platters, Samplers, many different Oyster Platters, Mexican Shrimp, Spot Prawns, Uni, Scallop Platters and Clam Platters. I can make the three basic oyster sauces: Cocktail Sauce, Fresh Horseradish and Mignonette (a sauce made of champagne vinegar, shallots and herbs).

Tonight I had a solo flight on the O-Bar, and I did pritty good if I do say so myself. Sous Chef Ted is going to talk with me friday about the possibility of hireing me on, so I will be getting paid to work. That would probably be the best thing I can think of to happen to me.

If you are reading this, please knock on wood for me, I don't want this post to jinx me.

So when I say I have been busy, maybe you will cut me some slack, yeah? Especially when I say I'm writing this at 1:10am and I just got home from work.

In conclusion, I want to thank Chris and Greg Nolan for helping me land this amazing opportunity, and I would like to thank everyone down in the Watergrill for teaching me everything I know (even you Paul, you creep).

Until next time,

-Sean Martin, Aspiring Chef.