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pennie_dreadful) wrote2009-03-02 10:51 am
pennie_dreadful) wrote2009-03-02 10:51 am
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So. The executive chef was fired two days ago.
Probably my job is secure; he was fired for not being able to keep food costs down. And really, I see what they mean; he had filet mignon on the menu for only $19. That's nineteen dollars for fucking filet mignon--a steal.
So now I get to be freaked out again--what if whoever they hire to replace him is a total asshole? What if they want to renegotiate my salary? Damn. But I still like the new job, though. I really could not work with a better bunch of people--and I get to be snarky and witty, and they high five me when I say Fuck You! How many times does a Fuck You earn a high five? Of course it was all in jest, but that's the thing. I can be as foul mouthed as I want and no one cares. Not only that, but I have some stiff competition.
For example. A server came in and said a customer wanted to know what was in our tomato vinaigrette. We start listing ingredients. The server interrupts. "Does it have cream in it?" she asked.
I said "Fuck no it doesn't have cream in it. It's a fucking vinaigrette. You don't put cream in vinaigrette. Fucking idiot." (I meant the customer, not the server.)
Before I came here such language would have been unacceptable. I can't tell you how many times I bit my tongue and refrained from such obscenities. But I'm finally free. It may be going to my head and I may be overdoing it a bit--but I couldn't say stuff like that for six months, so cut me some slack.
And now you have one question never to ask a chef. Is there cream in the vinaigrette. You know what happens when you put vinegar in cream or milk? It spoils. It tastes fucking nasty. Besides the fact that everyone knows vinaigrette is oil and vinegar, at it's simplest. Usually it has an emulsifier--mustard or an egg yolk--and seasonings, but that's basically what that is. I knew that long before deciding to be a chef.
Probably my job is secure; he was fired for not being able to keep food costs down. And really, I see what they mean; he had filet mignon on the menu for only $19. That's nineteen dollars for fucking filet mignon--a steal.
So now I get to be freaked out again--what if whoever they hire to replace him is a total asshole? What if they want to renegotiate my salary? Damn. But I still like the new job, though. I really could not work with a better bunch of people--and I get to be snarky and witty, and they high five me when I say Fuck You! How many times does a Fuck You earn a high five? Of course it was all in jest, but that's the thing. I can be as foul mouthed as I want and no one cares. Not only that, but I have some stiff competition.
For example. A server came in and said a customer wanted to know what was in our tomato vinaigrette. We start listing ingredients. The server interrupts. "Does it have cream in it?" she asked.
I said "Fuck no it doesn't have cream in it. It's a fucking vinaigrette. You don't put cream in vinaigrette. Fucking idiot." (I meant the customer, not the server.)
Before I came here such language would have been unacceptable. I can't tell you how many times I bit my tongue and refrained from such obscenities. But I'm finally free. It may be going to my head and I may be overdoing it a bit--but I couldn't say stuff like that for six months, so cut me some slack.
And now you have one question never to ask a chef. Is there cream in the vinaigrette. You know what happens when you put vinegar in cream or milk? It spoils. It tastes fucking nasty. Besides the fact that everyone knows vinaigrette is oil and vinegar, at it's simplest. Usually it has an emulsifier--mustard or an egg yolk--and seasonings, but that's basically what that is. I knew that long before deciding to be a chef.