So we started 7am and people lined up. Foob and Beverage people were separated and arranged by height. Yes, racist as it may seem but for some reason this industry works this way. We're no different from waiters and receptionists. Height, looks, diction and posture is everything. Work experience and work background comes next and embarrassingly enough we had to use the microphone to announce it to everyone inside the Mindanao function room. But no worries, we are ISCAHM graduates and apparently we have much to be proud of.
In this process the 45 chosen by the Executive Chef Marco Rankel are handpicked and are separated from those that will be placed in the Cold Kitchen. As to cut the long day short, we went through a very quick orientation of rules and regulations, actions for violations and the map of the whole place. It was as quick as that, they gave us our schedule and that's pretty much how my Thursday went.
With the pleasure of enjoying this wonderful sunset we got our station ready as the rest got ready to welcome the guests.
As the night progressed people got drunk and eventually became hungry and the need for certain food peaked by 9 - 10pm and everyone kept moving. But by that time the extra recruits were slowly being sent home as the waiters and a few were kept to guard their stations.
It was tiring and as the rest of them smoked their way home or had their cafeteria dinner before hitting the road I went on and got my good night sleep. The next day went pretty much the same way except that more people came and they were a lot hungrier than we thought and the demand for sausages were off the roof which meant it kept me busy all night and it kept me in my station for a while. Then it ended there. New friends were made and networks established and it was rest day. That's how my 2 days went basically.
Overall it was a great experience, I completely forgot how I bad I was in school after working that way at an environment where people care about you and are glad to work with you. People literally panic in that kitchen if you haven't eaten yet and despite what we all think about how aloof chefs are we might just have the wrong impressions on some chefs. It's hot in the kitchen and it makes you hella crazy but at the same time it is fun. It's shocking to see them hold really hot stuff like it was a regular pan - reminds me of Anthony Boudain's experience in one of his books. Again, hotel kitchen is one heck of a place to work in. The pressure is intense and the fun kicks in the nearer service gets hahaha. On that note I shall bid everyone a good night!
Ciao!
