I don’t expect anyone to believe this – because I barely believe it myself– but I’ve been moved to the viande (meat) station at the 3-star restaurant I cook at in Paris, to work solely with the Chef de Viande. There have been a few stagiers who have asked to work with Chef de Viande and have only lasted a day or two at the most.
Jean, Me, Damien, Cyril, Kevin
Maybe that will be me too, but I’m pinching myself right now, because it’s such an honor to be given the chance to learn in such a demanding environment. Currently the Chef has an apprentice who he has mentored for the last year, but in September that position will be open. I’m keeping my fingers crossed that perhaps I might fill that role.
The Chef de Cuisine who I absolutely adore, Laurent, has been very generous to me so far in allowing me to be part of service (and not just prep food) so I guess we’ll see. I kinda think they like having a woman around to balance out the energy.
Today was my first day and I mostly did a lot of watching and assisting. I watched Damien, (Chef de Viande) and Cyril his apprentice butcher the veal and lamb, prepare pigeon, section poulet, make different jus for all the meats and stocks, and cook everything to perfection. Luckily the restaurant was almost empty with so many Parisians leaving for vacation, so they had the time to really show me.
I can’t tell you how hot that part of the kitchen is. By the end of the shift I was a little sweaty cherry tomato. They obviously don’t have the same kitchen heat regulations in Paris that they do in San Francisco. Although there are vents above the burners, they are not the kind that suck out hot air. Instead they just recirculate it.
It also didn’t help that today is a record breaking hot day of 93˚F (37˚C). Oh well, there goes my fresh & cool Amuse Bouche station look. Whatevah – I’m not there to look good, I’m there to cook!
I have a two hour break and then it’s back to the viande station for the evening shift…hope it goes well…
Technorati Tags: Guy Savoy, Paris, restaurants, top ten restaurants
woopee, congratulations!
Bon chance…
CONGRATS!
As a traind (OTJ) chef myself (not to your caliber) I know how hard it is to make it. Good for you.
I look forward to stopping at the restaurant next time we are in Paris. My mouth waters every time I read your blog.
CONGRATS!
As a trained (OTJ) chef myself (not to your caliber) I know how hard it is to make it. Good for you.
I look forward to stopping at the restaurant next time we are in Paris. My mouth waters every time I read your blog.
Soory, Didn’t mean to post that twice
Hello Amy. Your blog is to fun. It’s a real pleasure to read it. I’m a cook in Paris and I wouldn’t mind working with you one day. The chef de viande isn’t too terrible ? I hope he has fun with you. If he is terrible with you say to me ….. Good luck for the work!
is there some sort of rule that to be part of guy’s kitchen staff you have to be attractive…??? every time you post a photo, i am just impressed with it. rule number 1: uglies need not apply.
Felicitations!
That sounds like a big move up to me. You don’t get to the meat station on looks alone at a top joint like Savoy! I loved your previous description of the elaborate process to give the meat a crispy outer bite but melting tenderness inside.
Merci Bien – Sam, Jeorg, Carol for the kudos!!! Two days on the new job now and hopefully tomorrow too…
Mad William – Thanks for dropping by! I love your blog. Totally agree with you about Petit Anglais.
Damien – You can always write in French – how else will I learn? And yes, I will let you know if the Chef de Viande is terrible 😉