It has been exactly a month since I’ve left Paris and sometimes it’s hard to explain what I went through in the kitchen. There were some pretty bad experiences in the first restaurant I worked in, but I learned what it really was like to work at a professional Michelin star restaurant at the second place I worked at. I met some great people there and this post is dedicated to them.
As soon as I get to the restaurant, I get changed into my kitchen clothes and start the day by peeling hundreds of fresh langoustine for the raviolis.
The mornings are used to prepare everything for lunch service. Usually all the fish is prepared, and all the mis en place for each station has to be done before service at 12:30 p.m. I spent my first few weeks at the vegetable station and I spent hours picking herbs, preparing the spinach,which took forever to wash, dry, and choose (we only use the pretty leaves) and making purees. I was then moved to the garde manger and had to manage my own station, which was to prepare things for the amuse bouche and canapés.
Sometimes I would be in charge of making lunch for the team.
I don’t have too many photos during service but here’s just a glimpse of what goes on before the food gets to the customers
If I was working the dinner shift too, I would go back home for a nap. But if I wasn’t I would stay to prep for dinner service.
Dinner service starts
Usually someone famous comes to eat at the restaurant and comes into the kitchen
12 a.m.And there you have it! I usually got home and went to bed for a couple hours before doing this all over again the next day.