Post by @sidequestkenny

a peek into a day interning at a michelin star kitchen in SF! - insane they have like 20 fridges. everything is super organized - my boy harry is giving us the tour today - everyone was actually really fun and welcoming. it was intense don’t get me wrong, they expect perfection, but they were also always checking on me, allowing me to taste dishes, and seeing if I needed anything. I thought the cooking challenge was super fun, it was stressful but it really allowed me to challenge myself. - fam meal I thought it was funny that they have a lil spot outside where they chill. the food was so good and chef joe was cooking tomato beef today and they even had dessert - dont forget to stretch! - every time they have a stage, they make them do a challenge on their first day. 1 hour. a filet of salmon, no expensive ingredients or butter based sauces. must cook salmon over live fire. I got hella nervous LOL i was sweating. made something bright and herbacious. - spent ten min just searching through all their fridges and finding what I needed - made an herb sauce with cilantro, jalapeno, cucumber, white shoyu, brown rice vinegar, and a bunch of citrus juices. - first time live fire cooking a salmon. it was insanely hot I was burning just standing there. all almond wood. grapseed oil skinside down. sungold tomatoes. shisho leaves - mini salad made with brunoised cucumber, celery, mint chiffonade, white shoyu, olive oil and salt - stay tuned for day 2 because chef joe is taking me to the fish market! #culinaryarts #aspiringchef