Posts tagged whisk boston
Posts tagged whisk boston
Oh my goodness oh my goodness! How have I not shared this yet?! (maybe because the picture is blurry because I was moving because I was SOOOOO EXCITED).
That’s me. Yes me! IN A CHEF COAT. The boys (head chefs at Whisk) gave us (the “interns”) chef coats last weekend and I ALMOST CRIED. They said we’ve earned it. Actually, I probably would have cried but I cried the week before and they don’t need to see that more than once a month. I HAVE A CHEF COAT, it’s huge, but I love it.
Some more pictures of plates. I actually took a bunch more but those are mostly to give to Phil and Corey (one of the savory chefs) for their business purposes.
If you notice, in this picture, I am wearing an apron, something in my hair and my camera… so… normal. We would be sending out one of the courses and I would frantically be trying to not be in the way with my camera. They were taking pictures on their phone the first night and I told them I could bring in my fancy cam and they said it would be great, so… I wasn’t annoying or anything.
(this post will no longer be a mystery) My busy life.. just got a little bit busier. Last weekend (well… Thursday, Friday and Sunday night) I worked… in a restaurant. For those of you who don’t know, I have *little, to no, experience in food services. And I want to, get experience, that is.
Now where do I begin? Last summer I met my friend Phil who is a baker in Jamaica Plain (that’s where I live).. at one point I sort-of kiddingly mentioned that I’d like to apprentice with him. Long story short (and quite a few months later), Phil and a couple of friends of his just so happen to be trying to open up a restaurant and of course I told him I would like to help, in any way I can. Tyler (this fella) is also interested in the savory aspect of food making so he’s involved to. And the two of us are helping out in the kitchen, Tyler more-so shadowing/assisting the chefs and myself, helping Phil (who’s doing the desserts, of course).
panacotta with honey caviar blood oranges and some other stuff…
I’m helping a great deal with plating, but also with odds and ends and everything in between, with both dinner and desserts. It’s a super fun environment, I’m so excited to be a part of it, and I’m learning A LOT. I supremed an orange yesterday, and I didn’t even know what that word meant. And this is coming from a girl who tries to avoid using a knife if at all possible.
The restaurant is called Whisk and I’m going to have to tell you more about it another time. it’s unlike any other place I’ve ever eaten at. It’s a culinary experience, rather than just a dinner. Last weekend they had a “tasting menu” where people paid a set price and got a number of courses over the span of 2 hours. On Thursday, the guy behind BostonTweet was there and he posted about it. They’re still a lot of figuring out to do, and Tyler and I are totally working for free but it’s totally worth it.
*I worked at a Friendly’s at the fountain (scooping ice cream) on weekends for about 6 months when I was in high school. I kind of hated it. And one time I was a waitress (or something) at this place in Boston for like 3 days… but I pretty much forget that that ever happened.