Surfing Ruined My Life

A little over a week ago I wrote a rather discouraging blog to get out my agony and frustration from my new job entitled, Im F$%king Angry.  Im not going to give a synopsis here click the preceding link if you missed out one of my tantrum like rants.  It had been a long time coming.  I used to write blogs like that every week; as a matter of fact it had its own weekly segment and was called “Rants”.

Since then I did not bother to write a follow up to the whole situation sort of leaving everyone hanging on what became of my current employment station and the goings of my life in general.  Last I left things they were going less then desired.  Well as I predicted I was bounced from cook to the pizza position except instead of just pizzas it turns out Im responsible for roasts, rotisseries, sandwiches and sides at least three times a week.

Turns out the job is basically the same thing as a cook with the difference being you are responsible for your personal section meaning whatever happens its on my back.  On further thought of the job Im happier with it because now I wont be taking orders from like six other bosses leaving me in a “too many chiefs not enough Indians” scenario.   Truth be told I cant tell you how that position is going cause although it was bestowed upon me two weeks ago I have still yet to work it more then twice.

So far I have still been working as cook and getting a ton more proficient at it.  Even my boss who I thought hated me has come around and been encouraging my growth.  My skills with a knife have improved immensely allowing me to cut through 100 pounds of onions in just over 15 minutes.  I still need to shave like 5 minutes or so off that time but Im getting there.

At first I was bummed on the hours being 7am-3: 30pm but on further reckoning I will probably surf more being more apt to go surf sub par conditions in the afternoon to wash the stress of work away.  The experience I am getting here is invaluable.  I am basically getting paid to hone my skills in the kitchen.

Everything done here is in gigantic proportions so the amount of practice I get on one task per sitting is unprecedented.  For example this week On Sunday I cut around 50lbs of squash and zucchini julienne, then on Monday the same vegetables but diced.  I cut around 100lbs of onions every other day both julienne and chunked.  I blanched thirty pounds of carrots, grilled 150lbs of steaks, followed by another 150lbs of chicken, followed by 100lbs of carne asada all within an eight hour shift.

Its exhausting work but this is a field where one must go at painstaking lengths to pay their dues.  In short I decided to stick it out Westmont for better or worse although I think it is for the better.  I still plan on going to school for the spring semester here at City College to study to be a chef so I can expedite the original process addressed in The Apprenticeship blog.   Right now life is mostly hard work with very little play but as my dad once said to me “short term pain for long term pleasure”.

This what an onion cut julienne looks like. Now imagine doing 100 lbs worth!