Apprenticeship

I loved it. He ran a good kitchen. At the beginning, I learned more about cleaning than anything else. Cleaning pots and pans that piled up after service, making sure that even the crevices around the handles were cleaned, which I did with a toothbrush. Cleaning all the garbage cans after collection; the stove hoods once every three weeks or so by myself after being shown how to do it; and, of course, the stove, the floors of the kitchen, the walk-in fridges, and all the bathrooms. At the time the shelves in the walk-ins were made from wood and needed a lot of attention because of the humidity. I had to bleach them once every ten days, or they’d get moldy.