One Year and Counting

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It’s official I have been out and about in the culinary real world for ONE whole year. Time has flown by (seriously, what day is it?!) But exactly one year ago I took my final cook tech exam at the Natural Gourmet Institute before being sent on my way into this insane, intense, passionate, terrifying yet rewarding industry. ‘Post-grad’ life has been one for the books as I go through waves of inspiration and self-doubt trying to establish myself as a cook.    

 

Can’t Take the Heat

Working in a kitchen is nothing yet everything I expected. Through popular media the life of a professional cook is glorified as a passion driven career where you do what you love every day and take pride in your final product. Sprinkled with the horrific examples of the angry chefs and injuries that cooks subject themselves too every day.

Now, I was a culinary school graduate with no idea what to do next. Keep cooking? Find a ‘normal job’ in marketing? I was lost. I convinced myself I could make it as a cook. I knew how to poach an egg, braise vegetables, make bread and break down a chicken. I could do anything, right?

Wrong.

My first externship after school was 3 weeks of realizing I was not cut out for the job. I worked Garde Manger (salad and cold appetizer station) at Cookshop, a farmers-market driven restaurant serving amazing American fare. I had never worked in a restaurant and had no clue what I was doing. I was lucky the chef even let me on his line! Day one, I learned how to read tickets… yes, I really knew NOTHING. I was there to assist the cook who ran the station. I helped prepare ingredients, pick herbs and watch and learn the rhythm of making hundreds of salads while plating beef tartar, shuck oysters and pipe filling for deviled eggs. Needless to say, the first week was an overwhelming disaster. Luckily the team at Cookshop was so helpful and supportive. I am sure I caused more trouble than help but they always smiled and moved on to the next order. By the end of my three weeks I was shucking oysters (with minimal injury) and making salads without being ‘sent back’ by chef.

To be completely honest I thought my time in a kitchen was going to be over after my externship. I thought there was no way I could run my own station. I just wasn’t good enough. But with a little advice and a huge push I decided to give it another go and work at Cookshop’s sister restaurant Vic’s.

Fast forward, I have now been at Vic’s for just under one year! To say there was a learning curve would be a massive understatement. I showed up with a nervous and bruised ego, to run the garde manger station on my own (luckily, no oysters). The beginning was rough, riddled with tears, burns and a little yelling every now and then. Everyday was a blow to the ego, a “what the F*** am I doing here kind of a day.” But yet again, the team had my back. Everyone was eager to help and encouraged me to keep going.

Then it started to fall into place. Shifts became less hectic, I could set up my station in time without running out of prep, I could plate desserts and salads at the same time. I was feeling confident, until BAM I was promoted to the next station… hot appetizers. Stuck in the middle of the open kitchen so every diner could watch me under pressure. There was a lot of, ‘the vegetables are under salted,’ ‘the carrots aren’t hot,’ ‘there’s no shine,’ ‘the vegetables look dry,’ ‘Emily, I missing 6 corns, 3 carrots and a farinata!’… aka a flash back to my first month. But if there is one thing I have learned through this processes is that if you keep your head down, try your hardest and build a sense of confidence you can get through the push.

Now, I have moved onto my 3rd station… I can’t believe it. I still stumble over tickets and cause a mess of the kitchen but I am learning. Every day I put in my best effort, try to understand the ins and outs of the kitchen, soaking up any information given to me. That is a part of the rewarding side of the job that leaves you yearning for more, if you push yourself hard enough you can achieve radical results.

Long story short, popular media hasn’t quite nailed it. They forget to portray the crazy hours, never seeing your friends that live outside of the restaurant, holidays in the kitchen and constant self-doubt. They leave out the family you build when everyone is pushed to their limits, the power of a team and the intoxicating feeling of getting through a rough night. And they forget the strength of the people you work with, who work 21 hours in a day to make ends meet without ever complaining. It’s not easy, not always fun but there is something that makes it worth it.

 

In Other News

Through the ups and downs of my year in the kitchen I have considered quitting, looked for completely different jobs and thrown myself into new hobbies in order to alleviate the pain of everyday kitchen life. Which has left my posts and inspiration for The Fresh Slice non-existent the past few months. (Oops.)

In my social media absence, I did add a few new exciting projects to the books. I completed the second level of sommelier classes at the International Wine Center. Wine has always been a place of interest for me, especially in its connection with food. I was thirsty to know more, expand my understanding and verbiage of international wines and how to accurately pair them with food. Knowing next to nothing walking through the door, except that I love Savion Blanc, the next 9 weeks were whirlwind of information and tastings of amazing wines. The class was incredible. It provided a broad spectrum into the wine world, explored new grape varieties, trends in the market and of course food pairings. Now, I am not on the path of Master Sommelier (yet) but I am excited to share some of my findings with you in future posts.

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Lastly, I have taken on a new side hustle with This Pie is Nuts. A local gluten free, vegan and paleo company making individual pies and granola. The company was created by the amazing Diana Pappas who has single handedly grown the business for the past 2 years. All of our products are entirely out of the nuts, seeds and dried fruit. Basically, the most nutritious pie out there. With new and exciting plans in the future we are working to build This Pie is Nuts into something big. Keep an eye out, or take a bite and order online.

So woop there it is, the whole crazy, exciting, intimidating and wild year is over but one thing has remained the same… food is still the passion of my life. From cookbook lined shelves to restaurant hopping through NYC I am still hungry and I can’t wait to see what I can bring to you this year.

As the great once said, “Find something you’re passionate about and keep tremendously interest in it.”- Julia Child.

 

  

Recreating the Classics with Pipcorn

You know the saying, “The original is always better,” or “If it ain’t broke, don’t fix it.” Well Pipcorn heard those cliché sayings and tossed them out the window. They have taken something we all know and love, popcorn, and recreated it to provide us with a unique snacking experience.

In the spirit of Pipcorn, I decided to overhaul a few classics myself. So what am I talking about?! Think Peanut Butter and Jelly… the perfect combination of sweet, salty goodness that oozes from the crust as you take a bite. It’s one of those quick and easy combinations that you know will get you through your lunch break and feeling like a kid on the playground. Although this classic for both grown-ups and kids alike isn’t going out of style anytime soon, I thought we could turn it up a notch. My PB+J Popcorn highlights the creamy peanut butter taste with bursts of fruit from dried berries. Its simple, easy and oh so addicting.   

Sweet tooth, ✔️.

Now, let’s move into something more savory. You know the two ingredients sandwich that you ate as a kid, after playing in the snow with a steamy bowl of tomato soup? Nothing says a you’re loved, like a crispy, buttery, cheesy, gooey grilled cheese sandwich. With the gourmet grilled cheeseries out there stepping up their game on the classic, I thought, why not?! Truffle Pipcorn was the inspiration I needed for my Truffled Grilled Cheese… combined with caramelized onions and melted provolone this grilled cheese will be your ticket to the clean plate club.

I know, I know I’m messing with the greats but its time to hone your inner kid and break the rules just a little. Go ahead, test them out and let me know what you think!


PB+J Popcorn

Ingredients

Directions

  1. In a large bowl combine Sea Salt Pipcorn and dried berries
  2. In a small sauce pan combine sugar and agave. Over medium heat bring to a boil and reduce to a simmer for 2 minutes.
  3. Quickly add peanut butter and stir until fully combined.
  4. Pour over the popcorn mix and toss until fully covered. (Careful its hot! Use tongs and spoons to mix it up.)
  5. Transfer to a parchment lined baking sheet to cool
  6. Warning these may not last more than 2 minutes ;)

recipe adapted from The Kitchen


Truffled Grilled Cheese

Ingredients

  • 2 pieces of your favorite sprouted wheat bread
  • 2 pieces Daiya provolone or cheese of your choice
  • 1/2 onion
  • 1 tbs olive oil
  • 1/4 cup Truffle Pipcorn
  • 1 tbs coconut oil or butter of your choice

Directions

  1. Heat a sauce pan, add oil and sliced onions over medium heat.
  2. Cook slowly until golden brown and caramelized, set aside.
  3. On one half of bread place one piece of provolone, top with caramelized onions and Pipcorn
  4. Top with second slice of cheese and bread.
  5. Smear a butter on the top piece of bread. Place on heated skillet, cook for 1 minute until golden brown and flip.
  6. Cook until cheese is just melted and serve immediately.