New Jobs ~> Risotto

New jobs are exciting and degrading. The first thing you learn is what jobs really suck. They are always the first jobs your new co-workers have you do because they hate them. Can you tray up about ten boxes of pretzels, make some chix parms, clean that case of randoms, and then you can help me prep for my 12:01 cobb salad ass rapping, sorry I only have enough lube for myself but it is your first day. They also suck because you can't find a good damn thing. Some one will send you to grab a simple ingredient from the walk-in and they tell you it will be on shelf 2 of rack X in a clear cambro and labeled correctly. Then you after a search that could only be described as looking for Hoffa, you lower you head and tell your new co-worker that you can't find it. Then together you go and look for the ingredient only to find it on the floor in a bus-tub under the dairy rack labelled "dirty rags". He then explains that on Monday's the dishwasher puts the order away and she is only 4'4" with her Danskos on and can't reach the third shelf.

Once I have worked in a place for a few weeks you can find anything. I notice what containers certain people like to use and if they reach the top shelf? Would they make the extra effort to consolidate the four open quarts of heavy cream?

Working with a bunch of new people can also be interesting, shit it is the basis for 80% of TV today. You must feel everyone out and they are obviously doing the same with you. Where do you live? Where did you go to school? How familiar are you with "reduction sauce" and Do I need to explain what goes on behind the dumpster? I find that their are certain types of people who work in restaurants and you must find which category each new co-worker fits in. (categories of co-workers will be a future post) .

New jobs are also fucking awesome. Someone once told me the best way to raise your intelligence is to associate with smarter people. This idea easily translates to working in kitchens. We have all come across a Hyde Park grad who knows his shit inside and out, and sometimes might even drink GM at 9am mixed with heavy cream. The Hyde Park guys/gals can explain techniques and tell you exactly why they perform certain tasks/recipes their way. Most of them have been to France or at least spoken with someone from France, and generally really care about the food they serve.I am going to use risotto for an example. I will briefly describe how I was taught to make risotto ten years ago and last week.

O.G way- Ingredients needed: Chix stock, rice, butter, s/p

Get your stock simmer and then cut the power back. In a separate pan slightly toast the rice . Then add the stock Stirring consistently. Adding more stock as the previous is absorbed. Finally finish with butter and s/p.

From here you can add anything you want the risotto and make it "blah blah risotto" When I learned this method I was told his is the only way to make risotto. I have made it this way for years and has turned out well, I thought....

The new way I learned:

Ingredients: Chix stock, rice, onion(small dice), garlic chopped(germ removed), butter, s/p

Get your stock hot and sweat the onions and garlic in a separate pot. once the onions and garlic and translucent add the rice and incorporate. Then add a generous amount chix stock stir and let it absorb W/O stirring. Once the liquid is absorb add more, stir once and let it absorb. After the second round of stock you would dump half to cool for later use and add more stock to the remaining rice, stir once and let it absorb. After the third round of stock and your butter and mix the shit out of it to release the starch. adjust with s/p and add any other ingredient. The reason for not stirring is this way all the rice absorbs the liquid evenly. I can tell you from personal experience that stirring consistently will give you uneven texture. My new way cooks everything evenly and still gives you the creamy goodness that is Risotto. I fucking love risotto and now I make the best risotto this side of the Atlantic.

New jobs are always an adventure which is why I think we all switch them up so often. When some tells me they worked some where for 3-5 years I am impressed. Anything more then 5 years and either someone has to good and needs to give it up or the are slightly more insane then I may have orginally thought. We work under enormous amounts of stress in hot, cramped, understaffed, under ventilated, spaces with numerous tools that could result in a bloody death or at least an unpleasant castration. Yet no one asks if you have been to jail, had a DUI, or could pass a drug test. We all know the answers to these questions and I will be happy to stand next to these people, kitchen workers, any day.