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.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            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
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            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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