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 Post subject: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 6:41 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 667
Location: Minneapolis, MN
Bored, updating my blog for my non cooking friends so I thought I'd share what a day as an apprentice looks like. This was last Thrusday

3:10am, wake up fruit loops shave, get dressed.
3:20am, check emails go over daily to do list for prep for breakfast shift.
3:45am, leave for work.
4:00, arrive at work, head to the apprentice kitchen in the bunker for 40minutes of prep for this afternoons fish lecture. This involves getting pans out, turning on the ice maker so that at 1:30 when I'm done with breakfast I will have ice for the whole fish that I'll bring up from the meat room.
4:50, clock into work and set up breakfast hotline.
5am to 1:30pm working breakfast, prep, I work scramble so I do a lot of ala carte any style, along with all the country scrambles and home fries for our buffet, arguably the busiest line station for breakfast.
1:30pm clock out run down to the meat room, load fish for apprentice lecture.
1:45pm arrive at the bunker, begin laying out on ice along with the print outs Chef Halliday laminated for the day.
2:15pm shuck 23 oysters for Chefs and apprentices to sample, these came from a producer which my note book is in my locker at work I don't know the name but he supplies exclusively to NYC Manhattan restaurants, best raw oyster I've had hands down.
2:30 sit down for out fish lecture today we're talking about migratory patterns of sword fish, when the best time to buy them. We also cover scallops, how to tell if scallops are soaked or not.
3:30 lecture is over, run down to uniform run swap aprons and run back upstairs to punch back in for banquet work.
3:45 to 9pm working plated dinners for small parties, batch firing fillets, lobster tails, lobster mash.
9pm clock out drive home, shower eat fruit loops have a beer.
10pm bed
Up at 3:50am for work Friday.


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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 7:01 pm 

Joined: Sat Mar 22, 2014 2:55 pm
Posts: 38
Location: The Wild West Indies
Do you get to eat any of the stuff between the fruit loops? I don't see a lunch break in there.
Brek prep 'til 1:30pm ? :shock:


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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 7:03 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 667
Location: Minneapolis, MN
breakfast / prep lol I'm a little tired

No I don't take lunch breaks I just munch on small plates at the chef's table we have set up near the main kitchen so that the cooks don't have to walk to the break room.


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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 7:07 pm 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 173
Long day. Must love what you do


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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 7:11 pm 

Joined: Sat Mar 22, 2014 2:55 pm
Posts: 38
Location: The Wild West Indies
Rather you than me, my dear chap. Glad to hear you get something more nutritious than fruit loops down your neck tho'.

I'm guessing you're a young fella? I loved my apprenticeship (four years - engineering technician), even though it hardly paid at the time. Hours were more civilized than yours though.

Keep it up - it's a long-term investment that should pay off down the road.


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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 7:14 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 667
Location: Minneapolis, MN
33, not young, not old but the power this brings to my resume once I finish...


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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 10:29 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3755
Location: USA... mostly.
SEABELL <> Chefs & especially cooks, don't eat meals... we taste through the day.

CHRISMIT <> I am not speaking for MILLER, but love rarely has the slightest to do with it.



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Embracing the silence amid a life and land full of static...
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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 10:47 pm 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 173
Melampus - means to an end then


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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 11:03 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 667
Location: Minneapolis, MN
I do love it
however it was a natural progression of my last job into the cooking field so I went all out.


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 Post subject: Re: A day in the life of an Apprentice
PostPosted: Sun May 04, 2014 11:36 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1195
Location: Raleigh, NC
I have to agree. Very few people do that volume of culinary work because they love it. To enjoy it, one requires a certain level of psychosis. I share a little of it, but not so much that I wouldn't complain on an Internet forum.

That said, my worst workweek is one working 50 to 55 hours. It prevents me having an otherwise normal life, but doesn't fully immerse me like a 70 hour work week does.


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