I’ll be back in action this week, when I work a couple of shifts at Herons, the fantastic restaurant in Cary’s posh Umstead Hotel. I’ll be in the Herons’ kitchen on Tuesday and Wednesday from 2 to 11 PM, and I suspect this will be different than my last go-around at Raleigh’s Globe Restaurant. At Globe, I essentially just stepped in and did whatever was needed. They gave me a bib and then just started having me prepare for an unexpectedly busy dinner service. There wasn’t much organization, just a lot of craziness.
At Herons, I’ll have a training matrix. What the hell is a training matrix? I had to Google it, and I suspect that what it means is that Chef Scott Crawford is focused on making sure that I learn something out of this while not completely fucking up his dinner service. I’ll have a chef’s jacket. I have to wear black pants and have been told to bring my knife kit. I’ve been told that my knife skills will be tested. I can envision it now: “You call that a goddamn brunoise? Throw that crap away and do it again!”
Actually, that’s now how Crawford leads, and so I suspect that I’ll get treated better than that. But I’ll still probably be asked to do it again.
I know Herons is a little more expensive than Globe, but this is a completely different dining experience. Come on out and give the place a try on Tuesday or Wednesday. Scott Crawford won’t let me screw things up that badly.