Blog-O-Rama
Oh boy! I am behind on blogging...
I am about to head off to my fourth day at Pok Pok. Everyday I bike from my house by Wilson High School, down Barbur Blvd., over the Hawthorne Bridge and up to 32nd and Division where i don an apron and my Pok Pok t-shirt. My hours are (approximately) 2:30-10:00 pm.
I am getting really good at peeling garlic. They had a mad rush on Mother's day, which they weren't expecting (I don't know why) and it completely cleared out the pantry so I ended up doing a lot of shallot mincing and garlic peeling.
Right now I am working in the "Shack," the old food cart that housed what is now the full-fledged restaurant. It is a lot of assembly work, but I am learning all the ins and outs of this incredibly crazy restaurant. I can make a mean papaya salad.
Comments
Restaurant experience is invaluable in my book
Once you are exposed to this particular service industry, you are forever changed -- really. I truly believe the world would be a much nicer place if everyone had to work in a restaurant at some point during their lives. Behind the counter, in the kitchen, or on the floor, being a part of that realm opened my eyes to so many different perspectives on life. Some inspiring, some mundane, all of them distinct. I hope you get a taste of it all, figuratively and literally.
All chefs began with chopping garlic!
Hello, Joseph.
I bet all chefs had to do the prep job for a good long time before moving up. What are you learning about that little firecracker of a business? They started not so long ago, and became a big, celebrated success rather quickly. I'd love to hear your take on the style of the organization, and what makes it tick!
--Sue
More More More
How does one make a papaya salad?
Have you eaten a really hot pepper yet?
Who's the clientele? Your co-workers?
the clientele...
Peter-
You live near there... Have you been? If not, it's time to take Leslie for a "mean papaya salad".