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.

One Step Done, One To Go

As of yesterday, I have an externship with the Watergrill restaurant four days a week. That is a very big load off my mind, as this is the perfect way for me to get experience in a kitchen. With the experience I'll gain, especially in such a high class restaurant, I don't think I'll have much trouble finding a job again.

This means I still have one big problem to fix in my life: making money. I have to have a way of creating income while upholding my schedule at the Watergrill. I have continued to apply to places, but it seems as if no one is hiring entry level people for any position.

The manager of the Grandville Cafe in the Americana in Glendale said they were looking to hire a busboy, so I went down there today to check up on that opportunity, but the manager was out until Monday. I have also been checking with a company called Fish King. They said they would call me if anything popped up, but I have been harassing them nonetheless.

Once I have these problems out of the way I can consentrate on learning as much as I can and working toward Eagle Scout.

Until next time,

- Sean Martin, Aspiring Chef

For Free

So my uncle Chris, a gentleman and a scholar who's good looks are only surpassed by his kindness and generosity, has contacted his brother about my search for a job in the culinary industry, and in turn, his brother contacted one Ted Hopson. Ted Hopson is the Executive Sous Chef for the Watergrill Restaurant in Los Angeles, a well known, high class seafood restaurant. Long story short, Ted said he would be happy to give me an externship. I have no idea how long it will be or what the schedule will be like, but who the hell cares! I'm going to have an externship in an amazing restaurant!

While that is some very good news, it also comes with a (small) problem. How am I going to bring home the bacon? I need to be able to pay the rent, so I am trying to get a part time job working at Fish King in Burbank. Fish King is a seafood company that sells in bulk to restaurants. I love seafood, so I figured it would be a perfect job for me. Plus, I am friends with a Chef who knows the owner of the Burbank Fish King, so hopefuly he can get me a job there.

I am sick. Like the "cough cough I don't feel good" kind of sick, not the "hip and with it" kind of sick. I have a sore throat, I'm congested and I have a fever. I am going to rest it off and see how I feel in a few hours.

Until next time,

-Sean Martin, Aspiring Chef.

3rd Place and the Job Search Continues...

So I got third place in the Watermelon Recipe Contest. That means I'm going to be in the Sunland newspaper and I think I also get free breakfast somewhere. I am going to Sunland Wednesday night to get my picture taken.

In other news, I just finished Fight Club. It was a great novel, but the author said it was a love story. I never made the connection, what with all of the broken bones, black eyes, frozen fat and soap. Anyway, if you have $15 lying around and you need something to do, pop by your local bookstore and pick up a copy.

Tomorrow I have a job interview at BJs, and then I'm going down to Rosa Mexicano to bother the head chef John England about letting me make him money in exchange for minimum wage. The job hunt continues...

I was also thinking about working at Fish King in Glendale. That place is pritty good, and I know someone who is very good friends with the owner, so I think I could land it. My mum thinks I should work two full time jobs, one at Fish King and the other at a restaurant. I will definately mull that idea around in my head, as there are many pros and cons to that decision.

I am very tired, so I think I will sleep on this tonight.

Until tomorrow,

-Sean Martin, Aspiring Chef

Missing a Post

Hello world,

I regret to say it, but yesterday I committed a sin I can never hope to live down. I failed to make a blog post. If you can possibly find it in your hearts to forgive me, I promise not to let you down again. Soon. Maybe.

With that aside, I might as well make a blog post for yesterday and this morning. Yesterday I went out and about Glendale filling out applications for restaurants. While doing so, my view on approaching the job hunt changed. Before, I was going after "mom and pop" places, thinking they would be more understanding of my goals. I then learned I was totally and entirely wrong in that view, and most "mom and pop" places wouldn't touch me with a fifty-foot pole. I have come up with a few reasons why this might be:

1. They already have the two people they need in the kitchen in order to feed the fifty people who eat there every day.
2. They are going out of business and can't afford to take on anyone else.
3. They only hire close friends and family
4. Lastly, "mom and pop" places are really just a front, and all of these restaurants are really just locations for sadists to sacrifice a goat or two to the Prince of Darkness.

For whatever reason they wont even let me apply(#4) I now know something new. There is a lesson to be learned from this situation. The one I found was this: stop thinking that you know stuff, because it is slowing you down.

Loosely translated, this means that ASSUME makes an ASS out of U and ME. No more preconceived notions about who will and wont hire me. It wont hurt anything if I applied anywhere and everywhere, so I'm expanding my horizons. I am going to apply to the corporate steakhouses and the high end restaurants and the "mom and pop" places too.

On to this morning, I had to wake up at 6:30 to drive my sister to Pasadena City College because she refuses to get her damn license. I then got some coffee at a nearby Starbucks and read the first few chapters of Fight Club by Chuck Palahniuk. The movie is undoubtedly one of my very favorites, and so far the book is not disappointing.

Until next time,

-Sean Martin, Aspiring Chef