My first day at Dego is a bit of a blur. But I do remember a few things very clearly. Firstly, I remember staring at myself in the mirror in my new chef uniform and feeling so excited I might be sick. Secondly, I remember stepping through the swinging doors and into the first professional restaurant kitchen I had ever been in. Thirdly, meeting Massimo, the Chef Patron of Dego, who was to be my trainer for the next few weeks. And lastly, I remember bread… lots of bread. In fact, training in the kitchen began with breads. Bread making is an art! There are so many factors that have to come together to make it a good loaf or roll or whatever variation of bread you are making, and that does not only include the ingredients. The list of things to take into consideration includes the weather, the heat of the kitchen, the age of the yeast, the way you shape it, how you knead it…. And it can go on. One thing about this process that really opened my eyes was the kneading and my lack of upper body strength. However, within a few weeks I was showing everybody my new guns! Hahaha.
Dego was an amazing experience and Massimo has to be one of the best teachers there is. His enthusiasm and passion are contagious and his ability to mix fun into something serious and quite technical made learning that much more enjoyable. And boy did I learn and learn fast! Those two weeks flew, but the information acquired in that time was and still is invaluable! Before I knew it, it was the last day and I was beginning my cutting test which consisted of four different veg, four different techniques and a timer counting down the seconds… the pressure was on and the adrenaline was pumping!