First day – meeting the staff

Arriving for day one was more nerve racking than the interview. I was dropped of at the guard house and escorted to the kitchen.
Chef was waiting to greet me and showed me around the kitchen and introduced some staff. I will not use names but descriptive words to refer to the staff.
Kitchen assistant, old bitty. She was part of the antique manifest for the building and baked biscuits, cakes, Sunday roast and generally moped around waiting for retirement.
Kitchen hand, hairy ears. Minced around cleaning, tidying, washing and sniffing for new meet(not meat). He lived very close but was often late and under the weather.
The comptroller, sarg. As an ex-military man he liked to feet he controlled a tight ship, it was very tight but generous at the same time. Wonder if he every found out who photocopied their ass on the office machine?(roflmao)
The head footman, johnny from karate kid. Tall tanned blonde single and openly available to anything.
The head cleaning lady, oh! Really. She tried eyebrow waxing as a girl and it never grew back(maybe you don’t wax the whole thing) so with no eyebrows what is a woman to do? Of course draw them on, just a bit to high and curved, like someone saying ‘oh! Really’
The Sargent at arms, gas guts. Did you know drinking bicarbonate soda and water helps relieve gas. A very official position for an elderly decorated Sargent.
More staff to meet. Stay tuned, or not!


Chefs have changed

This week I had the privilege of working at Brisbane city hall. Arriving to the kitchens I was meet with the sparkle of a new kitchen, wow. I can see that the new food safety and general safety rules have made big changes to how kitchens are designed and operated. All areas have been sectioned off and cold rooms are interconnecting. Arriving with no idea of what where who or why made only the arrivals time a known for me. I was met by the executive chef who greeted me and instructed me to dress and report back, after with he introduced me to the executive sous chef and away we went. The exec sous chef and his team were responsible for preparing and serving the main course for 160 people that evening for dinner, as well as some prep for days ahead.

I was immediately given a recipe and instructed to make this by 2 and directed to the cold rooms. After a bit of lost dogin around the place I got to work in the silence of a large kitchen, weird!
The shift went well and the team of chefs were very understanding and helpful, as well as exceptionally talented and driven to achieve. The meals were served by 14 people in two teams very smoothly and the quality above many exclusive al a carte restaurants.
I had a good time, learnt heaps, realised how out of touch I am, touched quality products and meet Brisbane’s finest chefs. If you have the opportunity to eat or work at Brisbane city hall I definitely recommend it.

Back to the tools

Well it back to the kitchen for me. While our photography business is growing slowly, it is not paying the bills. If anyone knows how to live for free tell me how.
So I signed up with a local employment agency and have been working days cooking for staff canteen, footy games and soon restaurants. At first I thought I could not do this again after 8+ years out, but everything came flooding back and it’s actually refreshing to cook again. Not sure if the casual thing will last but for now it boosting the income and refreshing my skills. Thanks for listening.