Welcome to Mexico

At this point, the transition is well underway. I am officially a manual laborer slaving away in a kitchen. For the past several weeks, I have been slicing cabbage, brussels sprouts and thick cuts of bloody prime rib. I dig deep into 20 pound barrels of mayonnaise with a spatula to reach every last bit of the prized creamy goo. I stuff chickens with rosemary and thyme, then tie them up as if they were my hostages only to consequently shove them onto a spit and stick them into a rotisserie thus further proclaiming my dominance.

And I've learned to do all this speaking almost exclusively in Spanish.

Welcome to my life in the kitchen as a minion in the world of food preparation. It's a dangerous world full of heavy boxes of hamburgers, sharp knives and for lack of better example, hot potatoes. But I have managed to escape my first three weeks here with zero major burns and only one small cut on my finger from cleaning the slicer (I was such a moron- of COURSE the extremely sharp blade can cut me through a thin towel).

However being in the kitchen certainly does have it's perks. I literally have had a hand in a vast majority of the food we make. For the most part, I would compare the kitchen to preschool, with more dangerous objects. I come home every day covered smelling like bacon, onions or some combination thereof and covered in whatever I have made that day. The massive containers of seasonings are like sandboxes. And the best part? It doesn't matter that I'm dirty because I'm SUPPOSED to be. At least, that's what I have led myself to believe.

So as you can see, unfortunately my life has taken a rather unglamorous turn. Celebrity sightings have been reduced to a minimum as I don't get to leave the kitchen as much. However I did manager to sneak out one day when I heard that Alex Rodriguez was sitting at a table. It was indeed him! The highest paid athlete in professional baseball, sitting in MY restaurant, ordering some of the strangest things I've ever heard (a caesar salad with honey-lime vinaigrette? Interesting....)

And so the next step from here is onto the line. I will be making the dishes that will be sent out to guests. I start at our sister restaurant in the mall called Gulfstream and then move back home to Houston's. Should be a wild ride.