As a fisherman’s son, it was to be expected that he knew a thing or two about cooking fishes. Especially when his adoptive father and the rest of the crew would always compete to see who could make the best seafood dish, it was only natural that he picked up a few recipes he could prepare himself. As such, he was very much confident in his skills as he started upon his next part-time job.
The path from the academy and his apartment always had numerous stores in between and during one afternoon, he found a poster for part-timer assistant in the kitchen of some small restaurant. At first, he wasn’t confident since he wasn’t sure if his sense of taste would be appreciated by the people of Kumogakure, but after much inquiry, he’ll be assisting the chef in-charge of the fishes. Upon hearing that, he was very much excited. Though he wasn’t one to be proud to display his skills, he at least was very much interested to get to cooking. In fact, if he hadn’t gone to the shinobi academy and stayed back home, he’d both be a fisherman and a cook.
As such, he came on the designated date, got oriented through the kitchen and was given his chef’s knife, a santoru knife and a filleting knife. These were the tools that he’ll be using for the rest of the day, and early on, an hour before the shop opened, they began their preparations.
Firstly, he filleted the fishes meant for frying and and grilling. He would then cut them into proper portions before seasoning them with lots of pepper and salt. He then went to cut the large fishes to pieces and begin to boil them and make a good fish broth for later use. After which, he would finish preparing with slicing the tuna as meticulously as possible so that each part would not be wasted and could be incorporated to varying dishes.
By noon, the shop opened and in came the customers. One by one, the orders were barked by the chef and he quickly moved about the kitchen to get to cooking. The seasoned fillets were placed into the grillers, occasionally basted by a marination of lemon and thyme. Meanwhile, the large cutlets were pulled out from boiling pot and given a quick stir frying on the hot wok, dashing some soy, oyster sauce and lemon pepper, before plating them in a large container and pouring the sauce from the pan. Others were ordered for their hot sour fish soup. He wasn’t allowed to serve the sushi and sashimi, but at least he did all the cutting preparations for them. In which case, it allowed him to focus on the grilling and the fillets more.
It was both an interesting and physically exhausting experience as Nanashi came to realise that being a chef in a restaurant, no matter how small it was, could be taxing. Even when he was just put to help with the preparation and some of the dishes, it was incredible how the lead chef was able to remember all the order and cook simultaneously, and still deliver the ordered food in time before their guests would get too bored or run a fit about the slow service. Still, there were times where he actually forgot about the order of the cooking and he would stall and pace out for a minute or two before getting back to moving about the kitchen in a hurry.
Over all, he managed to pull off a decent job despite his inexperience in a real restaurant. He had expected the lead chef to be mean and strict, but the guy was rather jolly all throughout the thing. In fact, whenever Nanashi was confused of what was to be done next, he would always give the boy hints. He wasn’t to simply let his assistant get off the hook by doing things for him, but he also wanted Nanashi to slowly learn more about cooking itself.
“Say, when the shinobi thing doesn’t work out, come back here and work for me, okay?” teased the chef as they were now cleaning through the kitchen after a hard day’s work.
“Ha ha ha! I’ll see. Maybe. I did enjoy it. But even if I don’t work here, I’ll still come back and be a customer next time.”
[MFT]
Word Count: 733
The path from the academy and his apartment always had numerous stores in between and during one afternoon, he found a poster for part-timer assistant in the kitchen of some small restaurant. At first, he wasn’t confident since he wasn’t sure if his sense of taste would be appreciated by the people of Kumogakure, but after much inquiry, he’ll be assisting the chef in-charge of the fishes. Upon hearing that, he was very much excited. Though he wasn’t one to be proud to display his skills, he at least was very much interested to get to cooking. In fact, if he hadn’t gone to the shinobi academy and stayed back home, he’d both be a fisherman and a cook.
As such, he came on the designated date, got oriented through the kitchen and was given his chef’s knife, a santoru knife and a filleting knife. These were the tools that he’ll be using for the rest of the day, and early on, an hour before the shop opened, they began their preparations.
Firstly, he filleted the fishes meant for frying and and grilling. He would then cut them into proper portions before seasoning them with lots of pepper and salt. He then went to cut the large fishes to pieces and begin to boil them and make a good fish broth for later use. After which, he would finish preparing with slicing the tuna as meticulously as possible so that each part would not be wasted and could be incorporated to varying dishes.
By noon, the shop opened and in came the customers. One by one, the orders were barked by the chef and he quickly moved about the kitchen to get to cooking. The seasoned fillets were placed into the grillers, occasionally basted by a marination of lemon and thyme. Meanwhile, the large cutlets were pulled out from boiling pot and given a quick stir frying on the hot wok, dashing some soy, oyster sauce and lemon pepper, before plating them in a large container and pouring the sauce from the pan. Others were ordered for their hot sour fish soup. He wasn’t allowed to serve the sushi and sashimi, but at least he did all the cutting preparations for them. In which case, it allowed him to focus on the grilling and the fillets more.
It was both an interesting and physically exhausting experience as Nanashi came to realise that being a chef in a restaurant, no matter how small it was, could be taxing. Even when he was just put to help with the preparation and some of the dishes, it was incredible how the lead chef was able to remember all the order and cook simultaneously, and still deliver the ordered food in time before their guests would get too bored or run a fit about the slow service. Still, there were times where he actually forgot about the order of the cooking and he would stall and pace out for a minute or two before getting back to moving about the kitchen in a hurry.
Over all, he managed to pull off a decent job despite his inexperience in a real restaurant. He had expected the lead chef to be mean and strict, but the guy was rather jolly all throughout the thing. In fact, whenever Nanashi was confused of what was to be done next, he would always give the boy hints. He wasn’t to simply let his assistant get off the hook by doing things for him, but he also wanted Nanashi to slowly learn more about cooking itself.
“Say, when the shinobi thing doesn’t work out, come back here and work for me, okay?” teased the chef as they were now cleaning through the kitchen after a hard day’s work.
“Ha ha ha! I’ll see. Maybe. I did enjoy it. But even if I don’t work here, I’ll still come back and be a customer next time.”
[MFT]
Word Count: 733