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How to Be a Cook in a Restaurant with Absolutely No Experience
And I still cannot make a poached egg
The Old Stone Bakery and Restaurant in Oak Bluffs, Massachusetts was not what I would call a 5-Star restaurant. Nor was it a 4-star restaurant. Or a 3. I’m guessing it was somewhere between a 2.3 and a 2.7, depending on the day of the week and how hungry you were. Known more for it’s fresh baked goods than cuisine, it was the kind of place tourists, watching their budget, would frequent.
Other than the fact that my good friend and housemate, Steve, was the baker, I wouldn’t have even noticed it. Why should I? Unemployed as I was, going out to eat was not an option for me. And with Steve, returning home at the crack of dawn each day with bags of scones, breads and cookies the size of frisbees, what need did I have to work? God was providing.
Bottom line, working during the summer was against my religion — the First Church of the Long Hang. Working seemed… so… uncool… so boring… so anti-beach… a premature concession to “entering the real world” which I, as a graduate school drop out and aspiring yogi, was putting off as long as humanly possible.
My girlfriend didn’t quite see it that way. She needed stuff and whatever small amount of money she’d saved from her last job was rapidly running out.
