Ever wonder who cooked your entrée? Explained your charcuterie board? Showed you to your seat? The first ‘Staff Files’ blog featured Barry, a cook in the Chinched Kitchen. This installment in the series features Emily, one of the other cooks in the kitchen. I know, another cook, we must dislike the front end staff. Not true. Emily just finished her red seal, so I figured I’d offset the happiness she surely feels with some emotionally draining interview questions. The next installment will feature a front-ender.
The second staff files subject is Emily.
Name – Emily
Position – Cook
Favorite food – Sushi
Favorite animal – Sharks
Thanks for taking the time to let me bombard you with questions. I can ask you questions while you work if you want?
[Laughs] That’s ok, I don’t have too much to do right now.
Now, where to start. I would say you’re probably the Chinched resident movie expert. Do you have a favorite movie? Or too many good ones to decide?
My favorite movies are probably Fight club, Fargo, and Pulp Fiction – I’m not sure if Fight club and Pulp Fiction belong to a certain genre per se, but I like them because the movies have dark elements to them, but they are also funny at parts.
I know what you mean. Those movies are dark, and I don’t know the word… edgy? But they counter it with scenes that aren’t so heavy.
I’ve also been watching a lot of serial killer cop shows lately, like Broad Church, and The Fall.
There would, of course, be some dark elements to those shows, hey?
[Laughs] yeah definitely.
Ok, I’m going to name some TV and movie series. Perhaps we can get an Emily rating from 0-2 thumbs?
Harry Potter Series? – One
Twilight? – Zero, less than zero.
Negative one thumbs. How about the Hunger games? – Two
Star wars? – Two
Game of thrones? – Two
Californication? – Zero
I already knew you didn’t like Californication. I added it to give this interview a little adversity.
And one of your other hobbies is makeup? What do you like about it?
I like how you can be creative with it. For example, I really like eye shadow, because you can experiment with so many colors and textures
How does it work out in the summer? It gets pretty hot in the kitchen in the summer.
[Laughs} I dial it back in the summer due to the heat in the kitchen.
And speaking of the kitchen, you’re a cook, so we have to talk about food. What made you want to go to cooking school?
I couldn’t imagine doing anything else, really. I didn’t know what I would have done at University had I gone because I knew I wanted to have a job where I was able to create and make things. Everyone has to eat, so cooking seemed like a good choice!
And now you have recently completed your red seal?
Yes! It’s good to have it done because it takes some time to accomplish, and now it’s out of the way. Your credentials are recognized across Canada, and if I have my own business, I can take apprentices.
Do you aspire to have your own business at some point?
Right now, I have no idea. I see how much work it is to run a restaurant and I know I need to gain a lot more experience before I take that step. I would also be interested in teaching cooking, so there’s a chance I might end up doing that.
When I first started at Chinched, you worked in the pantry, but now you work on the line. Do you miss working in the pantry?
I don’t really miss working the pantry station. Its good starting out there, because the prep is slightly more intensive, but service is a little less intense.
What do you like about working on the line, then?
I really like plating hot food, I enjoy it more. I also like the pace. It took me awhile to get comfortable, but after the third or fourth time working on the line I started to get a rhythm going.
For sure. Do you have a favorite part of the work day?
When I get to sit down, and have staff meal with the other staff
After you get off?
[Laughs] When I get to sit down, and have a drink with the other staff
And when you’re not at work, what do you like to eat on your day off?
Bagels. Lots of bagels. And big Marys. I like comfort food.
Do you have a favorite comfort food to make?
Pasta. I take everything in my fridge and add an egg, and make pasta with it sort of like you’d make a carbonara. It tastes really good!
That sounds really good. I haven’t eaten too much Emily home-cooking, but I remember you made a cake for my birthday a couple of years ago and it was unreal. Do you remember what kind it was?
[laughs] No, I have no idea, sorry.
Side note: When any of the Chinched employee has a birthday, Em makes them a cake (she’s nice like that).
And now the random questions. If you could be any dessert, what would you be, and why?
Caramel sauce. Actually, a slightly burnt caramel, cause it’s bitter and sweet, and I love it.
Cool. And if you had to hibernate like a bear, and could bring one non-survival item into the cave, what would it be?
Laptop, with Wi-Fi, in case I woke up and needed to watch some Netflix.
The bear necessities.
I think that’s it! Thanks a lot.