My stagiaire work has paid off a few times over.   A few weeks ago I was checking out craigslist to see if any restaurants were looking for line cooks around Seattle.  I noticed two postings that immediately put me into a frenzy to send my resume over as quickly as possible….it was the middle of the night and I had nothing better to do.

I have talked about the awesomeness of Chef Kevin Davis here a few times (click) and I know he is the mastermind behind Blueacre so I jumped at the opportunity.  I sent my information over and I got a call a few hours later from Chef Davis.

I used to collect baseball cards when I was a little kid and I used to put baseball players on this huge pedestal as heroes and people that were bigger than the world.  I realize that I do this with chefs now too.  I collect cookbooks and when I really start to research the work of these great chefs I put them on a pedestal and treat them like heroes…..yeah, a little weird…I know.  :)

I walked into my stagiaire last Thursday and then Chef Brian (Chef de Cuisine) told me to get to work.  I proceeded to stumble my way through dinner service on the hot line and for the first time doing it I can honestly say that I was proud of myself.  It wasn’t my finest moment in my career but I didn’t feel like I was lost which is where all this training and practicing came into play.  It was a crazy night then Chef Davis walked in to start working the line and calling out orders to us.

I was nervous to meet him and I didn’t want to mess up in front of him so I put on my ultimate game face.  Things worked out in my favor and by the end of the night Chef Davis and Chef Brian offered me a job at Blueacre.  Absolutely amazing.

The best part is that my favorite dish of Chef Davis’, The Angry Crab, is on the menu at Blueacre.  I get to work with Chef Davis and learn how to make ANGRY CRAB!!!!!! HOW COOL IS THAT?!?!?!?

Eric