User blog comment:MPKnaub92/Got another job/@comment-5989815-20130714031033

Alrighty. Bath is done, coffee is brewed, and Arakon is relaxed. So you're not going to believe the first words that came out of his mouth as soon as I entered the kitchen after a little mini-tour: "Make me something."

I was nervous at first because I looked at a huge preparation area of diced vegetables, rice and starches and tons of expensive cuts of meat. I didn't know what to make there were so many varieties and my mind froze! So I ended up making a parmesan cream sauce with sauteed mushrooms and tomatoes over a piece of grilled salmon. He really enjoyed it; a little too much sauce (couldn't find pasta anywhere), but he still enjoyed it! So we went downstairs to the storage area, and man let me tell you is it TINY. Literally, I had to crouch down just so I wouldn't bump my head on the cieling. It was really strange, but that's how it was laid out. I'll send a picture the next shift. It was like it was a hallway purposely made for shotas and lolis! Now for everyone's favorite part: Dinner time.

When I saw all of those tickets come out at once, I was so shocked. Not only did they take up the entire kitchen line, but some reciepts were LITERALLY 1-2 feet long. I took a huge breath and a step back, saying to myself "holy shit, I can't do this.  This is too much for me." I didn't have much to do though; I was the side dish cook. to start with. Basically I just had to heat up some veggies and starches and plate it on what went with that entree. It took a little bit to get used to, but I managed to pull through. I even explained to the chef I was shocked and surprised as to how much tickets were going out at once. He said "don't worry. It takes time; it's your first time and you're going to do great. Nobody is perfect on their first day on a new job, just keep having at it and you'll be as good as us, one day." Those words alone boosted my self-esteem, the head chef in general is really nice, funny, and MAN what a potty mouth. I think the longest record I heard him go without using an F-bomb or sh*t  tonight was...hrm...30 seconds? xD But I don't blame him. Now don't worry, he wasn't cussing at me; he was cussing at the waiters because they took waaaaaaaaay too long to deliver the food and it was getting cold, not to mention they were picking at the customers side dishes (french fries, pieces of salad, etc.) Believe me, I'd be pissed too. So his reflection is: Do your job, stay busy and you won't have a well-rounded (pun intended :D) chef cussing a storm at you. He even asked if I was doing alright every now and then, offering me drinks and comfort. It definitely looks like they take good care of their employees here. And when I heard the words "See you tomorrow at 2:00 so we can go over your paperwork, 10-80 forms (Not sure what that is?) and weekly payment." I knew I did a bangin' job tonight. He definitely wants to keep me as a future line cook so that I can develop my culinary attributes further. I will be uploading some pictures later either tomorrow night or when I have off next.

As for the MGQ recipes: I have the ingredients for some new ones: Salamanders Poppers, Mina Milk, Another Ilias Angel Cake (unfortunately one of my family members only bought ONE because she bitched and complained that every pint was $5.00 a pop... -.-) so tonight's flavor is Milk and Cookies. Aaaaand the Granberia cocktail!