Am I Ready? Let's See Your Skills!

Ahh its been way too long since I've been able to blog. It's ok because there has been a lot going on my side of the spectrum. First off, in the school's curriculum we have to do an internship/co-op for a whole trimester. For me the thought process was if I'm not going to get paid for working, I want to learn from the best restaurant and the best chefs.

My first choice to do my co-op at was Rioja, a Mediterranean fine dining restaurant in Denver, CO. Before I even went in for my interview, I read the website and printed out the menu to study over it as much as I could. When I was actually scheduled for a working interview with Executive Chef Jennifer Jasinski, I knew that it was time to get to business. I went in for my interview at 4p.m. on Jan. 13th. 2010 and I was so excited to finally start my pursuit into culinary greatness. Me and Chef Jen talked as she explained to me what the restaurant was about and what I would be doing for my work interview, I was able to ask her more questions about the restaurant and the co-op process the restaurant offers.

Chef Jen then gave me a tour of the restaurant, where everything was and introduced me to the chefs who worked there. I shadowed Chef Jorel who is the Sous Chef of the restaurant and he came from the same school I'm currently attending (Johnson & Wales Univ.) I was able to get his insight and the first task I started on was cleaning beets. These beets were not just any beets, I guess the prep cook(s) from the morning didn't cook them properly which then halted that prep. After that I was able to walk around, see the line (which was beautiful) and sample 3 dishes cooked by Chef Jorel. The first was a qunice totelli with pine nut brown butter, juniper gastrique and organic argula. The second dish was spaghettini which consisted of spicy pork sausage, braised rapini, blanched garlic, cannellini beans, grape tomatoes and piave cheese. Then the third and my favorite dish was the artichoke tortelloni with goat cheese and artichoke mousse stuffed pasta, artichoke broth, truffle essence, queso de mano cheese and chervil. If I had the choice, I would eat the artichoke tortelloni everyday it was so good.

Ok so after the whole sampling it was time for dinner service to start and my time to show the kitchen that I deserved to work next to them as a stash. Dinner service starts and I'm looking back at the first couple of orders coming in and going out. The way that all the chefs worked was like a perfectly played Beethoven's 9th symphony. Everything was perfect, the timing, the plating, everything! A couple of orders in of course my turn had come and I started to garnish some plates with salads. At first my portions were a little too big which I soon adjusted to and got right. Then, it was my turn to start cooking entrees and appetizers for orders. Again from first day, I did have some bumps in the road but I was able to adjust and get back on course. Just because it was the first day doesn't mean I was making excuses, because I'm a perfectionist in my mind "I got my ass kicked."

After service was over, I was able to have family dinner with staff and start the cleaning for the night, worried about if I was good enough, did they see any potential in me? Chef Jorel then pulled me out and we talked for a good time. He was straight up honest and criticized me on how I was and I told him exactly what I knew "no excuses". At the end of our talk though, what he told me put me on cloud 9 "I want to get you in here, I think you'll be able to learn a lot from working here and that's what I'm going to tell Chef Jen. All the guys here for some reason like you and that's hard to do (laughs). " Inside my head I was jumping around like a kid who could finally eat candy again after being on a 3 week punishment of no sweets! After that, I continued to clean up thinking in my head "Please kitchen gods let me get this co-op, cause I know it can be the beginning that I need to become the best." At the end of the night I asked did I need to give back the hat or do they want me to take it back and wash it and one of the chefs told me "If you get the internship, it'll be here waiting for you."

The next day later while I was volunteering at Project Angel Heart, I got a phone call from Chef Jorel. I was ready for whatever the decision was but really wanting to hear those words "You have the internship." Chef Jorel then started talking to me and explaining what he told Chef Jen of my performance that night and that I got the internship position. I then thanked him professionally and we set up a time for me to start my internship which is March 4th. 2010. After I got off the phone with him, I was definitely on cloud 9 jumping around knowing that this is the internship I need and I need to step my game up big time.

I can't wait to get back to the kitchen and start this great journey. Time to hit the cookbooks hard and practice!

- Chef Kenon Thompson