Well Happy New Year to all of you!
New Years day often makes me think of my New Years mornings in kitchens and this one moment specifically.
It was December 31st, 2000 going to 2001 I was doing the all day shift getting everything ready for the nights buffet and festivities. We, Nezny, Cletus and myself all finished around 10:30 /11ish and proceeded to party / be bouncers for the General manager. there were drinks, there was fun, there was shots and there was more drinks. Clearly too intoxicated to drive we walked to Nezny and Cletus's place and decided to keep the party going, atleast until we worked at 8am. More booze flowed, neighbours pounded on the door around 4 in the morning to tell us to shut up, we just continued to drink and party even after Nezny told the guy to bugger off". Drunken debauchery and feeling like kings of the world is who we were and how we lived.
The morning came and we walked / stumbled to work, clearly still drunk and tired but we managed to get to the shop and get things prepped for the morning brunch. New Year's day was traditionally a busy day for a few solid hours as the high end designer clothing store next to us that was apart of the same company had a New Years day blow out sale every January 1st with the restaurant was open from 10am until 2pm only so prep was limited just as the menu was as well. A few benny choices, a steak and egg option, or 2 eggs any style with bacon all served with toast, potatoes and a fruit cup. I was the sous chef and had the most experience with running breakfasts in high volume, even more than Chef Sue.
I organized the entire team to do thier tasks (every kitchen person had to work New Years so that we are all in same boat and it is fair for everyone). I had asked Mike (Nezny) to do the fresh fruit salad, he was still drunk and now passing out due to us being up for more than 24 hours straight, I had Clint (Cletus) prep and season the steaks, Sue preppeed the bacon and potatoes, i did the hollandaise and organized my mis en place. During this time, as we get closer to opening, Mike reminds me that he would like to be off early to give him time to catch his flight back home for a visit. I look up and see him on the otherside of the island pass cutting canteloupe, taking off almost an inch think of rind.. with his eyes closed. I just watch him for a couple mins and am shocked by what i see. How is he even functioning with his eyes closed, and wobbling from the booze leaving his system?
"Mike!" What the f*^% are you doing?" I exclaim "Open your eyes and look at the wastage your costing me!" I had no sympathy for him and his lack of sleep or his drunkeness still being apart of what was happening as I was in the same boat. When you are a kitchen life person and in your 20's you always have that extra gear or reserve in the tank to get the job done, but not Nezny on this day. Luckily the day wasnt as busy as it usually was for a january 1st and chef Sue left at noon, she was always leaving early whenever she could (she became chef by default and never really wanted the job) and I cut mike at 12:30 told him to get a nap before he had to go to the airport.
We puttered through brunch, closed up shop at 2pm and went home. the next day I follow up with Clint on Mike and making sure he got to the airport on time.
" I don't know!" Clint told me, "I got home and he was still sleeping. I woke him up and asked what time his flight left, he said 4pm. I told him that was in just over an hour!"
Now if anyone knows vancouver and the airport and how dificult it is to get from kitsalano to the airportin less than an hour not to mention check in and process your luggage (even before the security measures we have had since 9/11, well it is damn near impossible to do that. I dont remember if he made it on time but I do know he did get home for a visit.
In kitchens we have our own culture of working hard and playing hard and enjoying the moment; I am sure my liver hated me during this time but the laughter and memories have been ones I can never forget.
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