It was the first time in my life that I’ve been working from 9 a.m to almost mid-night. And to the chef I working with, it’s just another day in the office. Like they said to me “welcome to the restaurent world !” It can be a hell sometimes, because it’s burning hot and when it get crazily busy, you have to be on alert ALL THE TIME. Especially for a new-comer, an amateur like me, it’s not easy to “squeeze” into them. BUT it’s my DREAM to be a chef and it’s MY opportunity I’m not going to blow it.
The greenhouse to the restaurent I’m working in Reykjavík
Since I was a little girl, I loved cooking, being in the kitchen with my dad, seeing him frying the pork skin and pork fat (not the healthiest thing you can get but smell like heaven). Even thought my education has nothing to do with cookery, I love gastronomy. I spend a lot of time reading cooking books, watching TV shows, cooking. And now I’m there, being in a professional kitchen.
If ever you ask how the dreams taste like, I’ll say it’s “sugar with vinegar”. I admit, it is a hard job to be a chef, you have long shift, you get on lots of pressures, you don’t have regular eating time, it’s dangerous, it’s extremely PHYSICAL. Yet it’s enjoyable because food is one of the things bring people together, it reflects cultures and civilisations.