the joys of being on the bottom of the totem pole
I should preface this be saying i definately knew i wouldn’t be the top dog at this gig, and i am still enjoying my time at the test kitchen. That being said, i would like to compare being an intern to being in your first week of culinary school. Never mind that i’ve been cooking since i could drive, never mind that i did a stint for a little know chef called Wolfgang Puck, oh no, i get someone with years less experience than me explaining how i should peel a potato. Um thanks, i’m good on the potatoes. In my short time there i have also supplied a recipe variation that is going to be published, but trust me with mincing an onion? Hell no. It’s getting a little old proving myself over and over in this industry, especially to people who (even unknowingly) have far less experience than i do. It’s ironic to me that one can so easily forget they were an intern just months ago. Did they enjoy being treated as though they knew nothing? I’m going to just take a gander here and say not so much. A little respect people, that’s all i’m asking for, and i think i’ve earned it.