My favorite memories include the several times a bride and groom didn't want to cut the cake, so I awkwardly cut it in front of everyone. Several family members would try to stop me and say, "Isn't that bad luck?" and I'd squeak back," It's what they wanted!"Or the Thanksgiving party where a big guy said my knife "didn't work" as they were cutting the turkey. And I ended up carving up 4 turkeys with another cook. Our knives most certainly worked. Or the time no guests danced at a wedding and all of us working staff broke it down on the dance floor to "Brick House."
I did have my "Ugh not again" moments, for sure. I'd finish cleaning a package of mushrooms to discover there was a whole case of them. Or breaking my 3rd wine glass that week. But I'd persevere, biking the 4 miles from my house to work so I could cut the brunch potatoes. Many "culinary school graduates" would come and go during my tenure and I couldn't quite articulate it then, but they just didn't have what it took to manage a small kitchen on their own. Many moved on to be line cooks at larger places or as I would refer to them, "cogs in the machine." I was perfectly happy taking notes and learning so I could eventually own a catering business, too.
I've since moved on from full time work with Roquette but I come in every now and then to help with the big weddings. In fact, it all came full circle when Monica and Leisah tied the knot this past fall. It was poetic and wonderful to see two ladies who have catered hundreds of weddings, finally enjoying their own. And I, their culinary padawan, along with a few other alums ran the kitchen while they enjoyed the party.
Seriously, it was one of the most fun weddings, ever. It was flipped on its head: it started with the reception with a small intermission for the 10 minute ceremony. Instead of vows, they toasted each other and I went running around with champagne bottles, filling everyone up. The rest of the food came pouring of the kitchen and from a Neopolitan pizza truck. We had a cut off time for the kitchen staff, we threw off our aprons and joined in.