Five Things I Learned at Work this Week Vol. 6

Monday, May 19th: I want to feel respected in the kitchen. I want to be someone people feel with whom they can joke, and someone who is serious, and to not be fucked with. Today someone crossed a line and I snapped. I didn’t handle it how someone would in an office—with more harsh language and less traditional etiquette, but I got my point across. And I’m trying to not feel bad about that.

Tuesday, May 20th: Chef told a couple servers about my snapping last night, and apparently I gained myself a lot of respect. I even received an apology from the person who chose to cross my lines. Don't mess with a Jersey girl.

Wednesday, May 21st: I learned how to make pea puree today. It has green onion, spinach, and peas. It goes on our agnolotti plate with tomato oil, mint, and decorative flowers such as Johnny Jump Ups.

Thursday, May 22nd: Asparagus grows in a “crown.” White asparagus are the ones that grow on the sides, closest to the bottom, with little to no access to sun. This is what makes them white. In a way, white asparagus are just pale asparagus, and the typical green ones have put in many hours tanning on their lounge chairs.

Friday, May 23rd: You have to work with the circular motion of the pizza oven when you’re sliding the pizzas off the pala. The oven turns clockwise, so if your pizza is overly stretched, slide it into the oven's right side and the pull of the stone will condense the pizza just a bit. If your pizza is a bit under-stretched and could use more size, slide it into the oven's left side and the rotation of the stone will pull the pizza as it slides off the pala, stretching it slightly.