It’s been a funny aul month what with rehearsals ramping up for two very different shows inside the next fortnight, extra shifts being required in work ‘cos of holidays and training kicking off for the new year.
Imagine my satisfaction at not only making my first special (it sold out) but starting proper shifts as a chef. This wasn’t only making a selection of desserts but also assembling dishes for the busiest weekday lunchtime in the last six weeks. Not quite in-at-the-deep-end but certainly not toes-in-the-paddling-pool.
My previous career was very much focused on performing a single task at a time, moving stepwise through things, and similarly my life as a musican is very linear – learn, rehearse, perform. The practice of commercial cookery is a very different animal. Even the creative sections, as opposed to the service sections, are a very fine exercise in compartmentalisation wherein each minute spent waiting for eggs to whip is a minute that must be spent reading recipes or assembling ingredients or slicing limes, arranging your bread in date order or taking the clingfilm off your salt bowl.
It’s a fascinating and incredibly concentrated microworld.
So after pulling out of a rehearsal last night thanks to a chronic and uncharacteristic all-day headache, this was a most efficacious remedy, and I owe a debt of gratitude to Damien and Paul for their patience, assistance and instruction. Payable in beer.
Spirits = lifted.