Not so cocktail related (maybe more than I think), but I really enjoy writing about all the kitchens I worked in. This is a continuation of part four, from yesterday. After the salami, it became my daily responsibility to slice cheese as well. Big heavy loaves of mozzarella. I always made the slicer immaculate afterwards.…

This is continued from several posts a few weeks back. Here’s parts one, two, and three if you want to catch up. The alarm rang at six thirty and so did the pain in my shoulders. I have no idea how I put my feet on the carpet and walked into the shower but I…

Confused? Feel left behind? Ketchup. Part one is here. Part two is here. The rest of my first day went the same as any other dish shift I had worked at any other restaurant. I watched through the window as the lunch crowd came in and sat. Couples old and young. Business people. Going out…

Let me start part two by saying I had been in plenty of “real” kitchens already, this was just the first one that really meant a big deal to me. Not a chain, great food, an actual chef, etc. Continued from yesterday’s post. I arrived at 6:45 a.m. The stillness of the early morning speaking…