DAY 1
Today is also my oldest daughter's birthday. I apologised for missing her birthday dinner out tonight. She is very understanding, and mature beyond my years.
Really excited. I drove up early to get settled into temporary accommodation at The University hereafter referred to as Hogwarts. The on-boarding process was most impressive. My manager shows up and introduces me to the different teams that we would be dealing with. It was a bit overwhelming, but somehow feeling the Pinoys supporting me gave me the encouragement I need to trek this journey. After that I get handed over to Chef iN who gets to 'induct' me into the new work place. I felt really welcomed and supported. Why aren't all job inductions like this? I felt really strange, we're spending a lazy hour walking around the campus, ducking into corridors and passageways, storage rooms, kitchens and gardens). It really does help to think it's my first day at Hogwarts. I can metaphorically feel the corridors and staircases swap orientations after I go through them.
The 2 main kitchens are busy, squads of white hats and black hats scurry around carrying or pushing trolleys, while others are cooking, chopping, or cleaning. I manage a professional yet warm introduction to each of the other Chef Instructors. The fact that they hit pause on their errands to shake my hand and welcome me, was the most touching experience yet.
"So when do we actually cook?" I was eager to help out and be useful, rather than spectating. It was exhilarating yet terrifying. I needed to show them I can jump in just like all the other jobs I had done as an Agency Chef.
I had to cook 25kg of mince into a Bolognese. Chef iN had already started the aromatics, all I had to do was empty the bags of mince into the largest pot I have ever had to cook on. This was a new record for me. I had to use a paddle to churn it around so that all of it is cooked through. It was so tall, I briefly considered standing on a milk crate to use the paddle.
Then Chef iN hands me over to the IT Guy to get me setup for email and other apps that are now integral to the operation of any large organisation. Word had got around that I used to be an 'IT Guy' too so we instantly bonded. As I logged on to my company email for the first time, he sighs "Oh. So few emails?", dreaming if he would ever have so few emails on his own inbox.
Then my manager shows up and invites me to join her and other staff for lunch buffet. Is this for real? I politely enjoyed their company. I ate lightly, and then I excused myself to return to the kitchen and help prep. There was 20kg of pork that was going out of date soon, do I have any ideas for a pork dish? I remembered the recent cooking class I had to teach so I suggested masterstock pork. I was told to go for it. I checked the recipe online and collected my mise en place. My head was screaming is that too much ginger or not enough for 25 fucking kg? Chef iN had all his chicken and potato roasting in the oven when we were called into an emergency meeting. All FOH and BOH were told that because of the bushfire situation, staff and students were being sent home to see to their families. that meant there was no cafe service that night and we had the next two days off if conditions persist. We put away all the food and closed the kitchen. I drove back to Sydney.
Bonus: I did make it to my daughter's birthday dinner after all. A precious gift from the terrible bushfire emergency.
DAY 2
My day off, I did my laundry, walked the dog, caught up with a good friend over lunch, and rediscovered shopping. I bought a new smart phone and moved to a pre-paid sim plan.
I came to the Girls school to see them at pick up time, I got to spend the afternoon and dinner with two of Them while the other was at swimming lessons. It was another precious gift from the terrible tragedy of the bushfires.
That night I struggled to put my sim into my new phone, I was unsure if it was the right way and I was to scared to break it if I forced it. I got son-in-law to do it for me. Oh god I feel old.
Midway through migrating my data to the
new phone, the
new phone rings with a caller Id I don't recognise. I answered it on speaker. Lucky because it was my manager notifying me to report back at work tomorrow. Part of me was disappointed, but part of me was relieved and excited to return to Hogwarts.
DAY 3
Students were being recalled for resumption of classes tomorrow, so we have dinner for 300 pax tonight. I knew it would take a lot of work to restart the kitchen operations after such an abrupt shutdown so I drove back to Hogwarts and offered my help where I can do some good. Exec Chef delegated staff lunch to Chef iN, we had wagyu steak and chips. How good is this?
Then it was back to work, where served the menu we were meant to serve on Day 1. I observed and took lots of mental notes on how it runs. Meanwhile I also noted the other black hatted chefs and what they were working on. Exec chef was doing something exquisitely delicate with toffee and chocolate molds, others were cooking trays of meat, fish, and veg on the combis (the commercial kitchen's workhorse). As I am to learn, this is what it takes to feed 300 pax three meals a day.
DAY 4
I was up at the crack of dawn, but it was still 4 hours before my shift starts. I jumped in the car and drove to the Town Centre to explore the neighbourhood and visit Real Estate for rental listings. Walked and looked around, bought a couple of things at ALDI.
I came in to work early again, eager to show I'm a team player. This time I was working with Chef iF, Chef iN was busy doing a special function with Exec Chef. They needed a soup so I suggested Thai pumpkin soup. They said go for it. I repurposed most of my mise en place for masterstock and checked online recipes to get an idea for measures and ratios. I've never made 40 litres before.
Mid shift, I was handed my nameplate and my name badge. It was official, and shit just got real. I was officially part of Hogwarts teaching staff, students can now read my name on the door and on my shoulder.
At the end of shift, I wanted a beer in a bar 15 minutes drive away. Freaking roadworks screwed my navigation, by the time I got to the bar, they were stacking stools on the tables. Plan B was the local pub, I managed to catch the last 2 minutes of a song being played and sang raucously by dozens of musicians. It was their once a month ukelele jam. I finished my beer and drove back.
DAY 5
I was up at the crack of dawn, and this time I was determined to catch the sunrise. I jumped in the car and drove to the closest look out that had an easterly aspect. It was magnificent.
I drove 20 minutes west and explored the local area I was thinking of moving to. I stopped. took in the views, took photos. I even hugged a tree. It was then I realised I was attuned to looking for beauty anywhere I am. And there was so much around here.
It would be another hour before the Estate Agents open, so I stopped for breakfast at a local cafe. I saw the most buff old man in a tank top and jeans. He became my new fitness inspiration. When i am older I would like younger men to think I am the buffest old man they have ever seen hahaha.
The Estate Agent suggested I do drive by of their listed properties. I drove past two. At one of them, a neighbour said hello. Already I feel welcome. This must be a sign, but I can't just peek at 2 properties and make a decision. or can I?
Back at work I learned that my training wheels come off next Thursday. I am freaking out again. So I throw myself into the work. Every sack, every pot, every box I lift is a clever gym work out. What about cardio? Are you fucking kidding me?
Also I squeeze every minute of the shift to pick up as many tips and tricks as I can. I got to make cajun spiced barramundi, and mac and cheese.
Near the end of shift, I skinned my knuckle on a gastronome as I picked up a stack. I had to take a beat and get bandaged up before getting back into the fray. The kitchen gods demanded a blood offering, which I have now fulfilled. I hope they have a light appetite.
Thus ended my first week.
I was also caught out by a stove blowing out while I'm trying to cook my sauce, no wonder it wouldn't boil, grrrr. Chef Ls came in at the start of my service to hold my hand show me the rookie pitfalls and helped me fix them. I had a great Sous with one of the senior students, she helped me keep the service on track and also managed the team of junior students. All in all, I can't take credit for tonight, it was a team effort. I'm finally learning to embrace team collaboration. 
