Day 1

Day one of my externship was very new and exciting. When I first ventured into the back door of The Grain House I found my self looking around and trying to take everything in at once. This is my first day working in a professional kitchen outside of school. Right off the start Chef Paul had me French cutting chickens, (which he can do one whole chicken in under 90 seconds) Which right then and there showed me that my knife skills weren't even close to being on par. I was learning quick as I was sent from one task to another making Polenta from scratch to cutting up Mir Pox for stock. The first 7 hours of my morning was spent doing lots of cutting and prep tasks but as the time rolled around 5 I was sent up to the line to learn from the Grill station and run the deep fried foods. This was much more fast paced than that of the prep stage of my day and a whole lot more enjoyable. Time seemed to drag on during the prep stage where late evening seemed to fly by on the line. It was a very interesting first day, that of both excitement and exhaustion. I do look forward to see what else working here has in store for me.