Miami Intern Reports From Aureole In NYC

Categories: Restaurant News
Miami native Nicholas Prieto has been attending Le Cordon Bleu Miami, and is currently finishing up his internship at Aureole in New York; when he gets back here in August, he will be a graduate. These are some of Nick's observations about what it's like to go from the frying pan of Miami kitchen work to the fire of New York.

intern 1_opt.jpg
Hot line at Aureole.
If you've ever felt like the big fish in a small pond, like many of us culinarians in Miami probably have, there is no better place for a reality check than a restaurant kitchen in New York City. I'm not referring to just any one of the thousands of eateries found in this Mecca of gastronomic enlightenment; I'm talking about getting thrown straight into the lion's den. And for me, that den is Michelin-starred restaurant Aureole -- home of legend Charlie Palmer and bad boy chef Christopher Lee.

Nothing in the world could ever prepare a young cook like me for the height of difficulty and intensity that a restaurant of this level demands. Don't get me wrong: I've sliced onions at few good restaurants in Coral Gables and South Beach that have tested my abilities and made me break a sweat. But not like this.
intern 3_opt.jpg
Left to right: Christopher Lee, Charlie Palmer, Nick, and sous chef Marcus Ware.
The moment you step foot in this "progressive American" kitchen, you can see the skill and technique, smell the complex aromas, feel the tension, and hear the brigade chant out their battle cry  like an orchestrated symphony. Talented cooks in pressed white jackets adorned with blue aprons fill the kitchen, having paid their dues at such prestigious establishments as Per Se, Jean-Georges, Gordon Ramsey, and other Michelin-starred restaurants. These are the real top chefs of America. It was without a doubt the most intimidating environment I ever experienced, and I was overwhelmed with both curiosity and excitement. As my eyes continued to take in the surroundings, one of the sous chefs shoved a 20-pound crate of fresh, unshucked fava beans into my chest and told me to get to work. I was quickly reminded of my status and place for the time being, and hastily replied: "Yes, Chef."

My days began at 7am, working alongside the lunch crew, assisting them with anything and everything that needed to be done. I was usually assigned the most tedious and monotonous projects, but I enjoyed every moment of it. I learned how to properly clean and trim chanterelles and morels; how to properly dismember a small crayfish, and then repeat that same process on about a thousand more; and that there was always something that needed to be done, whether it be for today or the next day. The chef took great pleasure in keeping me busy and I benefitted by learning from it.

I quickly worked my way up to peeling an array of multicolored baby carrots, juicing rhubarb, and trimming wild fennel. I learned the importance of becoming a well organized and disciplined individual. This stuff was fun for me, but in no way was any of it easy.

intern 2_opt.jpg
Baby wild fennel.
It's important for us to stray from our comfort zone on occasion and explore the unknown. Interning at Aureole really opened up my eyes and filled my mind with new and exciting ideas on how to create food -- it's not just about mangoes and other tropical fruit like we see here at home. It's such a rewarding experience to drop your rank down a couple notches and be taught by someone else who comes from a different culinary upbringing. There's nothing wrong with being the small fish sometimes; just as long as it makes you better.

My Voice Nation Help
0 comments

Now Trending

From the Vault

 

Loading...