I realize it has been a long time since I have posted.. for this, I am extremely sorry.
Heritage has come and gone! And it was QUITE a week! We worked around 40 hours overtime and it seemed as though it would never end.
Picture this: a lovely buffet set up in a beautiful room, servers everywhere, everyone wearing nicely pressed uniforms, Chef stations at the ready. Sounds nice doesn't it? Now, imagine behind the scenes -- around 30 people bustling around a small kitchen, each with his or her own purpose. Insane noise, yelling chefs, timers going off. I found this hilarious. To work a station out on the floor versus the kitchen was such an interesting experience. I could only compare it to a scene from 'My Best Friend's Wedding' when Julia Robers is about to critique the restaurant; the kitchen folk are running around like mad, while there is a beautiful calm in the restaurant.
Each day I worked between 14 - 18 hours. My days were spent between doing prep and working Chef stations for all the golfers and their family members. As well as people who paid around 1,200$$ per day! They did have nice passes. I worked omelet stations, carving stations, pasta stations ... pretty much any station you can think of. All very exciting. Graeme McDowell, the golfer who won prefers his eggs in egg white omelet form with all the vegetables, a little cheese, and as little oil as possible. Just incase you find yourself cooking him an omelet any time soon.
I had a lovely surprise in the middle of the week when I got to see my lovely Aunt Ann and Uncle Lorin. We had such a nice day together, the perfect break from an insane week. We went to Quarterdeck (where I work), walked around Sea Pines a bit. I was fortunate enough to be invited to have dinner with them and the friends they were staying with. Despite knowing I had to be up around 5AM.. I stayed with their friends chatting until almost 11PM. I had such a wonderful time.
The week continued on afterwords. To be honest, it seems like quite a blur.
I had the great fortune of meeting some awesome chefs which they had shipped in just for the week. They will continue to be an inspiration for me and hopefully some of them will have become some of my lifelong friends.
I survived Heritage 2013.
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