9: 20 a.m.
Claudia, another CIL intern, and
I walk around the corner of our
apartment to the restaurant. We greet
chef and head downstairs to the
locker room to change. Once out of
our street clothes and into our chef
clothes, we head back upstairs to set
up for the day.
9: 30 a.m.
Produce and fresh seafood has come
in and needs to be put away. Once
that is done, I set up the dessert
station and take an inventory of items
to be prepped for the day. I gather
a fresh loaf of brioche, berries and
chocolate boxes for the lunch shift.
I refill the whipped cream canister. I
make a tray of craquelines, a sweet
and crispy strawberry/coconut cracker
that goes on one of the most
popular desserts. After my
station is set up, I gut
and fillet sardines.
Lunch service is
about to start.
As tables arrive,
calls out orders
in French to
and gives the
come back to the
kitchen and call out
what the different tables need. I love
that there isn’t a ticket machine in the
kitchen. It makes things simpler and
encourages better teamwork.
2: 30 p.m.
Lunch service is over, and we clean
up our stations. I change back into
street clothes and come upstairs to
eat lunch. Lunch is always delicious.
Today we had monkfish with sauteed
vegetables and a green salad. After
I eat, I go for a bike ride and lay out
on the beach. Then I go back to the
apartment, where I take a quick nap
before going back to the restaurant
for dinner service.
5: 30 p.m.
I change back into chef clothes,
check my station and prep what I
need. I make stuffed clams and a
tray of sesame breadsticks. The
kitchen staff is always in a better
mood in the afternoon, and we laugh
and joke as we prepare dinner for
when guests arrive.
Dinner service starts, and soon
dessert orders are needed. I stay
busy, and time passes quickly. Before
I know it, I am making the last plates
to go out, and it is time to clean up.
10: 30 p.m.
We break down the stations and
wash the entire kitchen top to bottom.
Once everything is clean and the
trash is taken out, I change back into
street clothes and head upstairs. I
say good night to chef and leave the
restaurant just in time to catch the
end of the sunset.