Cookin' in the kitchen

So I have been extremely busy with work and school that I have barely had time to post what I've been up to on here. I started working in the kitchen a couple of weeks ago. I've just been learning the basics so far (prepping food, knife skills, inventory, etc.) and mastering the different styles of cooking (chopping, slicing, dicing, sauteeing, etc). I'm actually enjoying it a lot more than I thought I ever would. I have never really cooked anything (boiling macaroni and cheese is my idea of cooking), so starting in the kitchen made me pretty nervous. But the chef has been an amazing mentor to me so far, and doesn't make me feel stupid when I don't know something.

First, I started with basic knowledge of the chef's knife. I learned the different parts of it (tip, spine, bolster, tang, heel, and the actual cutting edge). The knives we use at the country club are Wusthof. Apparently, these are pretty expensive (range from $120-$160 for each). Although they might be expensive, they will last longer. The chef told me that you can tell the quality of the knife by looking at the tang. If the tang goes all the way through the handle, all the way through the knife (with the handle being added last), then you know it is of a good quality.

Then, the chef showed me around the kitchen to the different areas (cooler, freezer, pantry, dry storage, etc) and explained how everything was stocked and stored. Obviously, they use FIFO (first in first out) to ensure that they use the older products first and put the newer products in the back. This helps them use as much of the products as possible without spoilage.

I also started working on different slicing and dicing techniques. The chef first showed me how to properly hold a knife. He laughed at me, at first, and said I looked awkward holding the knife the correct way (which I did, so I was not offended). The chef then showed me the proper way to actually start cutting things. I helped him dice carrots and celery. I thought this was going to be a lot easier than it was. For someone who NEVER cooks, it was difficult for me to get in the groove of slicing and dicing, but after a little bit it became easier to me.

So this is just the beginning of my cooking experience. Although I've worked about 20 hours in the kitchen so far, I've really just been trying to master the basics. I've got what I've learned so far down, now it's time to actually start putting meals together! I'm excited to see what the future will bring about in the kitchen. I'm also going to try and start cooking by myself in my apartment in my free time. I'd really like to become a good cook so that I can showcase all of my new skills to my friends who make fun of me for just learning how to cook chicken!