Above is photo of the women I’m working with during my externship at Cashion’s Eat Place in Adams Morgan. Last Sunday night, it was just the four of us on the line. From left to right – Me (working the salad and cold apps station), Sous Chef Sarah (working saute), Lauren (pastry chef on the grill) and Tamar (working the sweat station, in charge of fish, hot apps and soups). I can’t imagine there are many kitchens in D.C. where the women outnumber the men for a night!
I am also cooking with Executive Chef John Manolatos, Sam and Alex. It’s a small kitchen, but we produce a lot of food quickly and efficiently. I usually don’t have to go too far to find anything either, such as plates, utensils or extra ingredients.
Right now, I’m assigned to the salad and cold appetizer station, as well as the deep fryer. I also plate desserts on certain nights of the week.
Working in a kitchen isn’t easy, but I’m really enjoying the challenge so far. In just a few weeks, I have improved many of my skills in the kitchen just by practicing everyday. I’m working on knife skills especially, an essential aspect of the salad station. I’ve learned how to work with various fruits and vegetables, as well. I can now segment a grapefruit and slice an avocado without making a mushy green mess. Each day, I must also prepare a salad for family meal, the staff’s dinner before service begins.
One of my favorite dishes I have prepared is an asparagus salad with fava beans, Lukaniko (a Greek sausage) and Burrata cheese (similar to mozzarella). The dressing on top is an emulsion of lemon juice and olive oil. It’s simple, but incredibly flavorful. As I’m learning at Cashion’s, great food doesn’t always have to be complicated.