What A Waste

I woke up this week bracing for something I’ve never had to deal with before, otherwise known here in Buffalo as “Show Season”. Apparently with show season, comes nonstop rushes and celebrities galore. It was also this week that brought the end of the reign of our head chef, Joe Bae. He quit our staff unfortunately, in order to further practice his own craft. So here we are, the three of us, his last day, gearing up for war.

My mind and reflexes are as honed as my freshly steeled knives. Were stocked, and ready to begin. Like each normal day we check the prep for the day, and take care of the parties for that day. This day, it happened to be a whopper of a party, over a hundred people in such a small space. Now, I know how most people are when it comes to food ordering for parties, they think more is better. In our case, we made enough food to feed a thousand, and I mean no exaggeration by that. The kitchen was flooded with food, which in turn cause little to no usable space for any of what happened next.

The entire Buffalo Sabres hockey team decides to show up literally seconds after the party ended. Them, the staff, and all their entourages came and and slaughtered us like helpless cattle. Orders upon orders of steaks, sushi, pork chops and various pasta dishes flooded the kitchen five at a time. We were in utter chaos, with the kitchen cluttered with trays of uneaten food. If the term deer in headlights could justify our situation. I felt lost and tragically confused. Saute continued to get pummeled with orders, grill immediately fell the effect of the weeds, and the downhill effect continued to me. No matter what we tried to do we dug deeper into the weeds.

All in all the food came extraordinarily late. Orders that normally took minutes took almost an hour. I consider it one of my greatest culinary failures of my life. There is no real way to describe how helpless one can feel when the weeds overtake you. It seems almost that the harder you try the deeper behind you get. I almost couldn’t control my rage at the ineptitude of our servers and the obnoxiousness of the small kitchen. Does any of my readers have a similar story to share? If so, place it in the comments below.Till later, my fellow chefs.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits