Mission: Survive my 6-Week Stage

So... to continue where I left off..

I pretty much jumped at the first offer that was given to me, the first place that would take little old me as an extern. All I needed was to bring in some papers and they would sign it - and bingo!

The restaurant that accepted me was a little Spanish restaurant in downtown Napa. And when I say little, i mean LITTLE. And when the restaurant is little, it means the kitchen will be even smaller.
And the BOH (back-of-the-house) staff were consisting of six people. Two prep cooks (both only spoke spanish), two sous chefs (one only spoke spanish), and then the chef.
So I was a little intimidated.
Reason #1 - Most only spoke spanish
Reason #2 - I was working as a prep cook. Meaning I was working the food - not pastry & desserts. Meaning I was having to cut onions. Ew.
Reason #3 - The kitchen was TINY and I felt in the way.

But at least I had a place to extern at- right?!
And my mom was happy - right?!

WELL, thank GOD a last minute change of plans changed the course of my LIFE.
Another restaurant responded and wanted me to come in and stage for the day.
And this restaurant was exact opposite of the little Spanish place in downtown Napa.
This place was a high-end luxury resort located in Napa.
Celebrities stayed there.
And this place didnt have a big, boxy building containing hotel rooms- they had little quaint cottages scattered around the property, with meandering paths and fountains connecting them all.
They had a gorgeous pool & spa.
They had a full gym.

And to top it all off - most of the kitchen were english-speaking!
And the cherry on top was that I would be working in the Pastry & Desserts department.
Under a Female Chef.
Working with another girl who was also externing from a restaurant.
I. was. in. love.

The only negative was that I had to wear a chef hat.
And as school had helped me learn-> chef hats = hat hair. Ew!
Plus I looked weird and bald without any hair showing! What with it stuffed into your little hat and all.



What was funny was that once I started working in a restaurant, my 6 months I spent in school seemed so...silly to me. I hadnt realized how much I was missing out on by not working in a restaurant.
Plus, most of my fellow students were lazy, young, and...whats the word??... dreamers. Most of them never got a job working in a restaurant after their 6 week externship ended. And they never pursued finding employment in a restaurant. Most were just plain lazy.

And the vibe in a restaurant is so much more interesting! The people have a passion for what they do - plus they are confident! I ate it up.

When my externship ended and I left that place - I walked away with a couple good friends that I will remember forever!
My fellow extern, Miss May, was my confidant and support. We loved working together!
The boy that could always make me laugh was Geoffery. He working the Garde Manger station - but his goal was to get his butt in on the action over on saute!
And then there was Chewy- the Mexican boy that was the awesome dishwasher! He practiced his English on me, and bugged me the whole time I was there to go out dancing with him.

Those are the three that Im still in contact with. Chewy somehow got my number - i think from May - and texts me! Im pretty sure he had a crush on me.. some of his texts are pretty forward.

Needless to say, I wasnt offered the job.
I was sad- but not majorly crushed.
I was mainly unhappy about the fact that i would have to go out and start applying all over again!
I was going to have the be the new girl - again!
But this time, I wasnt asking restaurants to take me for FREE LABOR, I was asking for a real job, with real pay, for real.

Next Post: the actual job.