AllFreeNovel
Share Us
“There’s an engagement party of fifty coming in at six.” He glances around, then asks, “Would you like to help my sous chef, Gina, tonight? It’d be a good experience for you.”
Stunned by Chef Thomas’ offer, my eyes widen, and I nod quickly.
“Ah, yes, sir. I’d love to help. Thank you so much.” I grab the stainless-steel counter to steady myself. My heart racing behind my chest, pounding like the drummer from a rock band performing his solo.
“Great, Jaden. Gina will be here at two. Until then, go on with your barback prep. I’ll tell her to get with you when she arrives.”
I extend my hand to Chef Thomas. He takes it, and we shake hands.
“Thank you,” I say with a smile from ear to ear.
With a new opportunity to learn and prove myself to Gina and Chef Thomas, I begin to take care of everything I’m expected to.
Walking along the bar, I check the beverage glasses. All are clean and stacked neatly by size, from smallest to tallest. The straw containers are full, as are the napkin holders. Folding the hand towels for the bartenders, I stack them in piles of ten neatly under the bar. I move onto the hand soap and dish soap containers and fill each one. I turn and check the wall of alcohol, jotting down the names of the alcohol bottles that need replacing.
Going to the backroom where all the whiskey, vodka, gin, tequila, rum, bourbon, and flavored liqueurs are all stored, I grab as many as I can in my arms and hands, then take them to the bar. I place each one in their proper spots and return for a second round. Filling the wall of booze takes the longest time. The Oasis sells a ton of alcohol every day. I check the bottles of soda, the carbonated water under the bar, and check the valves on the CO2 tanks to be sure they’re tight. Once all my preparations are finished, I double check it all. I want everything to be perfect for the bartenders and servers, especially with the large party coming in tonight.
Precisely at two pm, Gina walks toward me as I’m leaning against the metal prep table waiting for her.
“Are you ready, Jaden?” She tightens her black sous chef’s jacket and rubs her hands together.
I straighten my stance and clap my hands.
“Yes, ma’am, I am.” This is a huge opportunity to learn from one of the best sous chefs in the state. She has a reputation for being extremely particular about the way the food is prepped and presented. I’m sure that’s why Chef Thomas brought her on at The Oasis.
“Okay, let’s get started. You’ll need gloves. Cleanliness first.” She points to the drawer behind me.
Inside the wide drawer are four boxes. Each marked with sizes, small, medium, large, and extra-large. I pull out two black extra-large gloves and tug them on each hand. The snug fit works well when cutting, slicing, and dicing.
Turning back around, I stand beside Gina, ready to help create her masterpieces for the party tonight.
“Okay, Jaden. I’d like you to begin by slicing up the cucumbers and sweet onions for the salad. Use that mandolin and don’t forget to wear the safety gloves.” She peers up at me, then nods her head for me to begin.
Since I’m familiar with every kitchen utensil there is, I reach for the mandolin. I’ve helped my mom in the kitchen since I was six. Before I begin slicing, I slide the steel mesh gloves on my hands. I set the mandolin up on its stand, then reach for the large cucumber with my left hand and begin slicing.
“Oh, you’re a lefty too?” Gina asks with a smile.
“Yep.”
Working side by side with Gina gives me a thrilling feeling. After I’ve finished with the cukes and sweet onions, I place them in huge colanders so they can drain most of the water off.
“Ready to learn how to make a rosette with these tomatoes?” she asks, holding a sharp paring knife.
“Yes. I have to be honest. I’ve tried to make these once with my mom. I watched a video online, but I just couldn’t make it look like a rose.” I shake my head in dismay.
“No worries. It’s probably because the image was backwards on the computer. Now watch me closely.” She moves closer to me and since she’s only five-foot-two, I tower over her and can see where exactly she’s cutting.
“Always begin at the bottom of the tomato, and cut about three-quarters from the center, then cut a strip of the skin across the bottom that is almost one inch wide.” She tilts her head up and looks at me.
“Got that?”
I nod.
“Now carefully keep the knife blade under the skin of the tomato. Jaden, be sure not to cut through the peel completely. Our end goal is for one continuous peel from the whole tomato. And be sure to gradually taper the skin as you get closer to the end.” She slowly cuts exactly as she said to me, and I watch intently. When she finishes one, she looks up and says, “Now you try.”
I draw in a deep breath and let it out slowly. Picking up a tomato and the other sharp paring knife, I glide it carefully in the exact way Gina did around hers.
“Okay, comes the tricky part. Lay the peel out, fleshy side up.” She takes her time spreading the tomato peel out on the stainless-steel counter. Then I do the same. “There’s two ways to twist the peel. I prefer to start with the core piece and continue rolling the peel around itself. Like this.” She delicately sets the peel up on its side and twists it around itself. I know she’s going slow for me to observe and I’m grateful she is.
