How do you say ice water in Italian? HILTON

So here's the skinny, I've decided to get serious about cooking! I have been teetering on the brink for a few months now; is this something that I really want to do? Back in September, I had a somber moment of realization that my current career path would lead me nowhere, so I bit the bullet and submitted my application to culinary school. The particular culinary school requires 6 months of professional food service experience, so I decided to apply to work in the kitchen at the Hilton Sofia and lucky for me they accepted.

Tomorrow starts my fourth week. I am working in the cold kitchen. Every now and again the Chef asks me if I am still loving it, which I am. I think he is wondering when I will quit.

This is my first time working in a kitchen, so I find it very interesting observing my fellow colleagues. Most of my time is spent prepping, chopping and arranging, which is very repetitive work, so my mind wanders. Who are these people and why are they here? One of my favorite people is Lyubov. She works directly with the Chef and has spent substantial time in the US working in the culinary industry. She is extremely knowledgeable and patient. I am learning loads from her and thankful that she is so helpful. I think my experience, would be less pleasurable is she was not around. She is passionate about cooking and food, which is why I think we get along.

The Chef is very cool too. He pops over to give me some tips ever so often. One such tip was rather simple, but smart too! I was making some tabbouleh for the the buffet and the Chef asks me what I would rather drink water or tomato juice. I replied that it depends on how ripe the tomatoes were. That was the wrong answer. It is always tomato juice. He suggested that I macerate the tomatoes and then soak the bulgar in the tomatoes juices, which is a brilliant idea. The result was a more flavorful salad!

Another first for me was making sushi. For the most part, the Sushi in Sofia is crap and outrageously over prices for the portion size and the fact that most rolls are prepare in advance then sliced to serve... yuck! Anyway... I have always been intimidated by the sushi making process, but I over came and produced some kick ass sushi. Lyubov even showed the Chef my nice rolls and display!