Dinner, and When Your Tongs Catch on Fire

Last evening was our class  dinner in the Signatures Bistro.  It was a beautiful spring evening in Ottawa (and finally the weather is starting to be  nice!) and we sat on the terrace, enjoying a three course menu and some better than average wine.  I won't describe the menu - I'll just let the food porn speak for itself.

 

 

This morning I was back at it again in the school's production kitchen, doing odd little things like making a shit ton of gnocchi, breaking down ducks, organizing and labelling hotel pans of food for staff meals, etc.  When I met with Chefs 2 and 4 yesterday to discuss my progress this term, it was noted that I have a good attitude about school and am running up the kitchen miles by volunteering for extra work as often as I can.  The way I figure it, it's all experience, and at my "advanced age" I can use all the experience I can get. 

 

And sometimes it's worth coming in for the laughs alone.  We had some fun joking about 50 Things They Never Told You About Being A Chef (it's all true, by the way!) and making a few messes and near accidents.  One of the guys in the kitchen set his tongs on fire - I'm not sure how that can even be done, but I looked up to see him dousing his tongs in the sink.  I also gave the tip of my left thumb a good slice while cutting an onion, necessitating disinfectant, a band-aid, and a glove for the rest of the afternoon.  I've heard guys describe condoms as a bit like taking a shower in a raincoat - I get the same feeling trying to cook in gloves (note the soon-to-be flaming tongs in the background).

 

 

 

So a few days off, then back at it first thing Monday morning.  Hard to believe there's only about six more weeks to go.