New year, new beginning. Let the past be bygones. We say that all the time, but can we really let it all go that easily? The answer is no. Well, unless you have amnesia or memory loss. Even then, this memory will always remain, somewhere deep down your memory lane. So we had came to a closure for the better (or for the worse). Now here we go, a new story, new chapter. But before we start that, let's talk briefly about my transformation in the past few months that I was MIA.
After a month of searching and searching in summer, I got called in for an interview for a job. I was very nervous because that was my first interview for a kitchen job and my resume does not put me in any advantage at all. Also, I didn't know if I should bring my tools and chef uniform or be in professional attire. So I went to the interview in professional attire. I arrived to the restaurant on the dot because it took longer than expected to find the address. The chef came out, shook my hand and greeted me. And the interview begins...
He began the interview by telling me about himself. From the introduction I can tell he is definitely the chef I want to work for. His credibility was just beyond the norms. He graduated from FCI; stage (French word for training) around France and Spain for two years; worked as executive chef in some other establishments; and worked for Joel Robuchon for two years. Joel Robuchon is one of the most respected chefs world wide. This man holds the most Michelin stars, 26 (Michelin stars are given to top notch restaurants in terms of food and service. The rating is from 1 to 3 stars). Now that is an incredible resume. So that was his story, now its my turn to convince him why he should hire me...
I was nervous, but I spoke my heart out. I confessed about my passion, my dedication, and my determination. I told him the story on how I discovered my passion in the kitchen. I wanted to learn more. I wanted to perfected my techniques. I wanted to use my knowledge and transform it into professional experiences. I wanted to work with this chef. And that's what I told him. He wasn't surprised at my aggression. In fact, he was happy for me. He welcomed me with a handshake. At that moment, I was speechless. I responded back with a firm handshake. Chef Edward Martinez, the second chef that I truly respect.
I worked in East End Kitchen from June 2011 to December 2011. In this restaurant, I accomplished so much and the most important thing is I enjoyed every bit of it. Quoting from Confucius, "Find a job you love, and you will never have to work a day in you life." The experience was truly amazing. The people that I met were rewarding. My techniques, finesse, speed, and style have all evolved to another level. I learned to improvise when ingredients were short, I can now keep a better composure under great pressure, my personality as a whole has grown with this experience. Although I was there for only six months, it was a very memorable and definitely a well worth experience.
Anyways, big announcement! This post marks the end of "Back Against the Wall" series and introduces a start of my new journey. I will no longer lurk in the past. Everything from now on will be either of Present or Future. Thank you for reading Episode 1!
