The Big Break

First off, I'd like to annouce the newest addition to my collection: Veggie Chic. It a fabulous cookbook all about glamourous vegetarian entertaining. It makes me want to plan an intimate dinner party ASAP.

My current job is going downhill and I can't bear the thought of having to share my precious time with them while doing manual labour that no one is going to appreciate because, after all, who appreciates the fluffiness of their cream as they're scoffing down a stack of 6 pancakes in one sitting? Management called me yesterday to inform me that the restaurant is simply not busy enough and that shifts are being eliminated for the time being. I've only one shift this week, which is depressing. Luckily, a few hours prior, my staffing agency called to book me in for an assignment with the same company I worked with some weeks ago.

In addition to that, today a chef/owner from one of Melbourne's award-winning seafood restaurants beckoned me in for an interview. I wore my lucky interview shirt: grey pin-stripe trousers, mint-green button down shirt, black pointy-toed kitten heels shoes and my black thin framed hipster glasses that make me look professional. When I met him in person I was quite taken aback my his laid back appearance; all I can remember now is shorts and combat boots. This was the toughest interview I've ever been to as I was quite literally fighting for a opportunity to be given the break that all aspiring chefs seek: to be trained under a top chef. I had to be a bit rude, a bit determined, but not entirely too desperate. He painted a picture of hard work, dirtiness, rudeness and challenges, but he also said that in a restaurant like his I would learn a lot. "That what I want", I replied.

The chef was initially not interested in hiring me because of my current student visa conditions, which currently state that no student will be permitted to work more than 20 hours when school is in session. I flat out asked if he would be willing to pay cash-in-hand for for any hours I worked over 20. I even offered to work for free; anything to be able to have the opportunity to work with the best.

I must have seemed a bit convincing as he has asked me "to come as I was and bring my chef's uniform" this Friday morning to give the work a go for 4 hours. I'd be washing and chopping lettuce, perhaps prepping some calamari, or something of that nature. After the trial he would decide whether it was worth to trouble to hire a mature-age university educated foreign national over a young, eager Australian apprentice.

This could be the break that all aspiring chefs seek: to work under the best (and be able to put in on your CV, of course).