I have been remiss in writing a post. Either my 13-hour days at Tippling Club have gotten in the way, or I’ve been having too much fun. Why not both?
Strangely enough, females have dominated the kitchens I’ve worked in so far on this trip—an anomaly, considering the profession. And it’s been a refreshing environment to be in because I can let a certain guard down. Strength in sisterhood.
But as I walked through the back door of Tippling Club on my first day, I stepped right back into the boys club—though not necessarily a bad thing. It feels familiar which puts me at ease. Welcome back into the fold.
Turns out my English name literally translated into Chinese is “水晶” or “shui jing.” The Chinese speakers in the kitchen had an easier time remembering my name that way and now I’m responding to it. How’s that for cultural sensitivity?
When I was instructed to arrive at 37 MacTaggart Road at 7am on my first day, I realized that I wasn’t going to 2am:dessertbar, Chef Janice Wong’s restaurant. Through her Instagram account, I knew that she had to be doing a lot of production for her speciality chocolate candies and catering items, but I assumed that it was all being done at the restaurant. A production facility? Was that where I was headed?
Several thoughts raced through my head. Was I going to be sitting on a production line, slapping stickers on boxes of chocolate? Was I going to be wearing one of those catch-all hairnets? Was I going to learn anything? Wtf, man.
I wrap up my Aberdeen Street Social stage this week and I’m reflecting on my time here to determine what I’m gaining in experience as I leave. What did I learn?
To be honest, Continue reading “Add oil”