On my trial shift at my new work the head chef tested me with various tasks throughout the day. The most complicated of which was mayonnaise. A difficult feat for anyone especially under the supervision of this ex-michellin star and future boss. It started off ok, mixing two yolks with half a crushed garlic, a little dijon mustard and some lemon. Then the pomace oil was poured in a continuous stream little by little. Here came the challenge. A shaky hand would be the killer. It was- three half-cloves of garlic and ten 'sorry this doesn't happen when me and my mum do it at home''s later and I was feeling the heat in the kitchen to say the least. Seeing Mayonnaise split has never been so heart-wrenching. I desperately wanted the job and wasn't going to let a couple of egg-yolks get in my way. I gathered my strength, desperately tried to keep a steady hand and finally I could see a thick creamy texture form- I knew my my goal was in sight.
I am two weeks into the job now and I distinctly remember the phrase 'Mayonnaise Queen' being used just the other day as I conquered a Coriander and Lemon Mayonnaise, and even a Saffron Aioli by that very same Michellin Starred Chef whose stare had once felt capable of turning me to stone.
Mission accomplished.
I am two weeks into the job now and I distinctly remember the phrase 'Mayonnaise Queen' being used just the other day as I conquered a Coriander and Lemon Mayonnaise, and even a Saffron Aioli by that very same Michellin Starred Chef whose stare had once felt capable of turning me to stone.
Mission accomplished.
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