Prologue – Flashback
We live in a fast world, a digital world and in constant motion.
I remember very well the day I was first exposed to the world of kitchens. I am younger, prettier (at least in my mom’s eyes), fit and with lots of energy.
I just finished my military service which included quite a few ups and downs. Like almost every discharged soldier I wanted to be freed and experience the world. 2 main locations were an option: India or South America. For some reason and for absolutely no serious one I got the impression that India was more accurate for me and that’s where I really ended up.
A young man, 21 years old, without big dreams and just wants to find himself.
So, as you probably already understood, I am not going to tell you about my military service and here I will also point out that the trip to India is not the story. The story is how it is to be a cook.
After over a year of traveling around Thailand, Nepal and India, I suddenly realized that I don’t have the necessary money to continue the trip and I really wasn’t ready to return to Israel. I just haven’t found myself yet. So while drinking chai at the lovely Chai Walla in Pushkar, I decided to approach one of the local guesthouses and offer myself as a worker for accommodation and food. The truth is that it was not particularly difficult and very quickly I entered the kitchen of that place without knowing anything.
Rice, dal, Malai Kofte, banufi pie and even falafel, hummus and Ziva because there are many Israelis backpackers in India and there is a demand.
Three months in a hot and dark kitchen were more than enough for me and from there the way back to Israel was short.
Then, the time has come to start running forward and figure out what I really want to do. The reality and the experience of the last three months determined my future. I started cooking in an Indian restaurant that was at the time in the Mahane Yehuda market, I continued to another restaurant in Jerusalem to experience more culinary style and then I understood. This is exactly what I want to do.
I dreamed and I fulfilled. I went to Spain to learn to cook better, tastier and more creative. Finally after three amazing years I learned to take into account all the relevant factors related to restaurants and hospitality. I was still not ready to return to Israel so I stayed several more years to work, study and develop. Needless to say, in some cases the work was without salary at all, but as an intern. Why? Because it was accepted t that times. In any case, I can go on and on about my life, but I have no interest in boring you.
The bottom line is that the process I went through, was and still is, long, tedious and instructive.
It feels right to share with you how a day in a the life of a cook is like.
Livnig in a dream
I’ve just dreamed that I am driving alongside Marty McFlly in a renovated Ford Fiesta cruising through the air in a lane marked with lights on both sides (obvious “Back to the Future” effects) and suddenly I wake up to a phone ringing. The fish supplier I work with appears on the screen. It’s 05:30.
Me: Good morning, Avi,
Fisherman: Good morning.
Fisherman: I have grey triggerfish today. interested?
Me: Of course. how many are there? (It’s important to note that it was Thursday, just before the weekend)
Fisherman: 12 units. More or less, 5 kg. interested?
Me: Bring it.
Fisherman: Done, and he disappeared.
I try to open my eyes and getting in to take a shower. At school they made sure to insist that you always must be shaved. I put some shaving foam and work with the knife downwards. A second round upward and, “ouch” , I cut myself. I get a small piece of toilet paper and place it on the cut hoping that by the time I will get to the restaurant everything will be fine. Otherwise, it will be unpleasant. I put my black pants, Birkenstock shoes, a t-shirt, and in one hand I holds an ironed chef’s jacket while in the other one a cup of black coffee with a splash of milk. We set off.
I was surprised when I got to the restaurant and saw the door closed. Where is Ravid (the preparation guy) I asked myself and while I was opening the suppliers door and disarming the alarm, I got another phone call. On the screen, the same known preparation guy.
Me: Good morning. Where are you?
Ravid: Good morning. I’m sorry but I didn’t wake up. 20 minutes I am there.
(Me in my heart: telling him what I really think about him.)
Me: Okay. I am waiting for you.
I start going through the fridges and make sure last night’s closing was done properly.
“What a great team!” Perfect.
I Arrange the proteins before dividing it into the different lines, signs for the dairy products supplier that just arrived and turns on the dishwasher.
“Oops”, there’s a problem. The water does not heat up.
Turns off and turns on again. Waiting 10 minutes and nothing.
I call Kobi, the maintenance guy, and update him about the problem.
Meanwhile, Ravid entered the door with a smile. Why not, after all he managed to steal 20 more minutes of sleep…
Good morning, he announces!
Ravid: Coffee?
Me: Of course! start running…
He starts to organize the fridges and unpacking and arranging the goods.
The cleaning guy also arrive. I make sure to direct him to the restaurant floor and to clean it until the dishwasher will be fixed.
It’s 08:00 and the cooks arrive. I notice Avia is missing.
Phone call to Avia…
Me: Good morning, Avia. Where are you?
Avia: Good morning, don’t ask. I’m feel like shit. Nausea and vomiting all night. I don’t think I can make it today.
Me: I understand. Rest, get stronger and feel better. Update me later on how you feel.
During the conversation with Avia, I have already sent a message to Tamar asking her to come and replace her. Happily, Tamar arrived in a few moments. Amazing!
The cooks begin to open their lines for lunch, each to his/her position, I take a quick look on guest’s reservations for service on the computer and go through the checklists of each cook. At the same time, I inform them that today we will make 2 special dishes for lunch.
Just before I started dreaming about the fling Ford Fiesta, I thought to myself that we are right at the beginning of winter and today is going to be rainy and cold, so I need a soup. Easy, we’ll make a comforting soup of Lima beans, croutons, tarragon oil (tarragon is life) and candies of cherry tomatoes. Simple and delicious. Bonus – vegan.
The other dish we will make is Parisian gnocchi. I go to the mixer, and I make a soft choux pastry dough that we will cook in water for nice gnocchi. The artichoke season has just started, and we have some at home, so we will combine them with the gnocchi, and we will cover it with a sauce of dry sherry wine, butter, garlic, green chili, and sage. We will make sure to finish all this beauty with some grated Parmesan and close it with a touch of love.
09:30 – The maintenance guy arrives.
10:22 – Dishwasher is working. Yessssssssssssss!!!!!!
At 11:00, I pass the daily lunch service menu to Rotem, the floor manager, and we sit down for stuff breakfast about an hour before service begins.
As usual, Murphy’s Law knows when to show up, and just as I’m sitting down the fish supplier arrive. I check the goods, enjoy the spectacle of the grey triggerfish I talked to Avi about early in the morning, put in the refrigerators, glance at the clock, and see that I have 4 minutes for a quick cigarette and a phone call to the pastry chef about the event we have next week.
Me: Good morning, Michal.
Michal: Good morning, did something happen?
Me: Nothing happened. I just wanted to make sure everything is under control for the event we have next week.
Michal: I don’t believe it. You don’t trust me!
Me: I trust. And yet?
Michal: Everything is fixed.
Me: Great, thanks. See you later and hang up.
I go back to the kitchen and check that all the lines are in place and plan in my head the distribution of tasks to the evening shift team who arrive at 15:30.
11:30, a short briefing for the cooks and the waitress. Of course, I let them tast the 2 special dishes, and while I am explaining about it, I get the awaited confirmation from them that all good. I understand that they liked it and therefore it will be sold.
12:00, service begins.
12:30, still little traffic. I make sure to break up the staff and keep them focused while I explain them that we are probably going to have a peak of guests. As it seems they will all arrive together.
12:50 and it continues calmly.
13:15, BOOM!!! We are at peak.
The staff works great. Everyone is attentive and good food is served.
I notice that I have a lot of food on the counter that needs to go out and there is no answer to the bell.
I announce: Service! Nothing.
I announce again: Service! with another ring. Nothing.
I raise my voice a little more and ask: Who comes????
Hands arrive, take the plates to the tables and the queue is released. there’s nothing to do. Sometimes it can bussy.
Suddenly a cracking sound comes from the dishwashing area. I look and realize that a basket of wine glasses has fallen.
“Wow”!
I tell myself in my heart that later we will already understand the extent of the damage and I am relaxing the cleaning guy…
Me: Thomas, everything is fine, nothing happened.
Thomas: It fell out of my hands.
Me: Thomas, you are the best! All good, a quick broom and pim pam we are back in business.
I am returning to the kitchen while I dismiss the thought of the sommelier and his response regarding the wine glasses and transmit to everyone business as usual. The main thing is that we continue to serve out good food and that everyone stays focused.
During the service, the other cooks who work the evening shift arrive and begin their preparations.
At 16:00 lunch service ends.
I check with the hostess Galit how many guests have passed. 187! top!!!
We start by cleaning the lines of the front and back kitchen. The preparation guy had already prepared chicken wings in strong seasoning, baked potatoes, salad and tahini for stuff lunch.
I look at my phone and see a missed call from the event manager section of the restaurant. “Call me back back to me please.”
Me: What’s going on Dor?
Dor: Everything is great. Tell me, what’s up with next week’s event?
Me: what’s up? We are running forward…
Dor: Is everything progressing according to the schedules?
Me: Food cost tables have already been made and a drafted menu with prices has been sent to the graphic designer. Tomorrow I am going early morning to the equipment rent showroom to choose the plates and raw materials orders will be made two days before the event.
Dor: Stunning. Consider that we have three vegans and two guests who eat kosher.
Me: Everything is known. hangs up
At 17:00 we sit down to eat and go for a cigarette break.
17:30 we are back in the kitchen, and I go to the evening briefing.
I return to the host Galit and checks with her if there are any important comments and special guests for the evening service.
Nothing special and I’m already on my way to Uri the sous chef for a goodbye hug. I scheduled a beer with a friend tonight.
As you have already been able to understand, unexpected cases it is a matter of routine, so I am making sure once again that everyone is present.
Happily, yes.
I look at my mobile and see a message from Rachel. Rachel is “family”. Regular customers. She asks if there is a possibility for a table of four tonight at 20:00 p.m. (Here I realized that a beer tonight is not going to happen).
I Return a message to Rachel: Sure! I am on it.
I am going back to Daniel the hostess and with determination she manages to arrange a table.
I start running on preparations for other off menu dishes. Rachel has already eaten here quite a few times. I must innovate her. Takes out the grey triggerfish, prepares “pomme anna”, improvis a ceviche dish with green almonds and pickled radish, and how is it possible without meat…? Bavette steak. She will be satisfied.
It’s already 18:15 p.m and the first order evening service is coming in.
We are in wintertime, and it gets dark early. The restaurant looks lovely with the flowers and lighting. The guests enjoy and the time passes slowly.
It’s 20:20 p.m. and Rachel hasn’t arrived.
A message to Rachel –
Me: Where?
Rachel: My baby is not feeling well, so unfortunately, we will not come.
Me: sending her a heart emoji and wish the child to feel well.
Anyway, I’m already here and there is traffic. Everything works great but it’s better to stay.
I am Informing Yoni, the shift manager at FOH, that I have several dishes that I would be happy to sell. After all, what will I do with what I made for Rachel? At the same time, I whisper to Dani the waitress that she must help me with the matter. Why Danny? Because who else.
At 21:00 we passed the first round of evening service, and we start the second one.
21:43 – Danny’s ticket for table 62. Ceviche, Grey Triggerfish and Bavette steak in three courses.
* Rachel food – history!
Incredible Danny!
It’s 23:30 and its kitchen closing time. Yoni makes sure that the last table that was ordered arrived, received the last dishes and everyone is satisfied.
Kitchen is closed declares Yoni and each cook begins to pack his line, return to the back refrigerators what is left and make sure everything is in place.
The team starts with a thorough cleaning and scrubbing of the stainless steel for the next day.
I send the orders to the suppliers for tomorrow (hoping that everything will arrive – I had to do it afternoon) and after the cook’s finish, I pass after them to make sure everything is in place and there is no intractable box of beef filet left in the grill’s refrigerator.
At the end of the shift, I bring the staff a drink from the bar, I take my beer, sit for a cigarette with the cooks, sum up the day and laugh about the past.
Half an hour drive back which sometimes involves traffic jams due to road works.
I get home around 1:30 am, make me a toast and taking a shower.
I give a gentle kiss to my dear wife, watch TV and falls asleep.
so yes.
It’s a story, true but still, only a story.
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