First "real" Kitchen by Jason King

I stepped into the culinary world haphazardly. Once my feet were wet however, I sought the deep end. I was eager to leave the comfort of my friends at the casual dinner house I had cut my teeth at. 

Our general manager had been a chef in classic kitchens. His stories made my mouth water with anticipation. Angry executive chefs, lamenting you for being a fraction off with execution. Pots getting thrown by a fed up and  overworked sous chef. Meeting and working with people from all over the globe. 

I wanted these experiences. I was bloodthirsty like a teenage Spartan boy, excited for his first kill.

Upon getting hired at a large hotel in Charlotte's center city I was told what to expect. My first mentor said, with oracle like prognostication. "If there is a locker for just your prep, it's a real kitchen."

Of course, I lied about my experience on the application. I charismatically had charmed the interview to get hired. Now I was walking in to day one. Hoping I didn't see a locker for my prep. I was second guessing myself. Why did I say all those lies. I think I'm a good cook. Compared to where I was from, this kitchen looked way too intimidating. 

My new chef, who would become and stay a major influence in my life, gave me the tour.

"Please no locker." I'm thinking. I'm sure now I'm not ready. I'm not even sure what half the equipment he's showing me does.

"And here's the pm line's prep locker..." Chef shows me the nail in my coffin. My stomach drops, I'm in a real kitchen. Fight or flight kicks in. I'm gonna fight.

Well I fought that night for sure. 21 prime New York strips cooked, to get 16 correct temperatures. Yeah, I bombed pretty hard. 

All the lessons I learned that night, one stuck out. It wasn't getting my temps right, or modern plating practices. It was the forgiveness, and coaching of my chef. He told me he would have to reconsider having hired me, but would give me another day. He took me under his wing, and made me a better cook.

All the stories of completely over zealous and belittling chefs, may be entertaining. Great fodder for the new guys coming in about how things used to be. Rather than that, it's coaching and correcting young talent that makes a good cook. 

One day maybe a great chef.