VarmintBites

I’ll be back in action this week, when I work a couple of shifts at Herons, the fantastic restaurant in Cary’s posh Umstead Hotel.  I’ll be in the Herons’ kitchen on Tuesday and Wednesday from 2 to 11 PM, and I suspect this will be different than my last go-around at Raleigh’s Globe Restaurant.  At Globe, I essentially just stepped in and did whatever was needed.  They gave me a bib and then just started having me prepare for an unexpectedly busy dinner service.  There wasn’t much organization, just a lot of craziness.

At Herons, I’ll have a training matrix.  What the hell is a training matrix?  I had to Google it, and I suspect that what it means is that Chef Scott Crawford is focused on making sure that I learn something out of this while not completely fucking up his dinner service.  I’ll have a chef’s jacket.  I have to wear black pants and have been told to bring my knife kit.  I’ve been told that my knife skills will be tested.  I can envision it now: “You call that a goddamn brunoise?  Throw that crap away and do it again!”

Actually, that’s now how Crawford leads, and so I suspect that I’ll get treated better than that.  But I’ll still probably be asked to do it again.

I know Herons is a little more expensive than Globe, but this is a completely different dining experience.  Come on out and give the place a try on Tuesday or Wednesday.  Scott Crawford won’t let me screw things up that badly.

This entry was posted on Sunday, October 11th, 2009 at 8:07 am and is filed under Cary, General, Restaurants, chefs. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.