So how tough is it to be integrated into this level of restaurant’s kitchen culture? “By week two I’d added about 50 new words to my Spanish vocab. I felt 110% more comfortable on the station and in the restaurant, ” says Susy.
One of the major pluses of working at a restaurant of this caliber is the product that comes through the door. From purveyors that bring their catch an hour after they catch it to exotic ingredients, there are plenty of opportunities to be impressed. Check out Susy’s photo of some very rare marine life that came in recently. Anyone know what they are?
Yep. Baby eels, that sell for over $1000 a kilogram.
If that doesn’t inspire a sense of awe at work, we don’t know what would. And Susy does feel that pride, it appears, about her team on the fish station: “We are the cleanest, fastest, most efficient station in the restaurant. I also think we have the best group of cooks. ”
Read more and check out more pictures on her blog.