River of Death

Just concluded my first solo busy night in the kitchen. Though the last few nights I have been Chef's assistant plating the european menu, and being kitchen commander (ordering the other cooks to make things and yelling at the wait staff for being too slow), tonight I was back on the Japanese menu. A slow night at first, Peter and I just talked about '80s action flicks and told jokes. Many thanks to Andy for most of the jokes I remember... Abruptly, the printer began a maniacal printing spree and simply would not give us a break. Damn that little machine. At one point I had three nabe on the stove, dumplings in the steamer, calamari and agedashi tofu in the fryer, and I was rolling a salmon roll. It was overwhelming at first, but somehow I managed to get everything out at the same time. On top of that, Peter complimented me on my sushi, saying it was better than the cook who's been here longest. Admittedly it was my best one to date, but I'm happy to say it was rolled in the midst of a culinary frenzy. I was slightly bummed that it was the last order, cause I was ready for more!

A few days ago on my day off I took a hike above the intake. (Intake of water powering the hydrogenerator and supplying our plumbing) Exploring the area above, I felt like Bear Grylls climbing through the brush to reach the next bend in the river. I managed to make it as high as the river would allow. There was a split in the 'path' and leading straight up the steep hill was a dry river bed. Looking back I know this is where I made wrong decision. I made my way up the treacherous path with a strong desire to reach the mountaintop. With every step up the crumbling surface, I could hear the rocks I had been standing on moments before tumbling down the hill. At times it was like being on a treadmill, the rocks simply sliding down and not allowing to make any progress. Up and up I went until I came around a bend and 50 feet in front of me was a 150 foot cliff. Impenetrable forest closed in on either side and I quickly realized this was the end of my climb. As scary as the climb was, the decent was truly the most dreadful part of the journey. I could hardly keep my feet under me as the torrent of rocks and gravity swept me down the hill. Twisting my knee, cutting up my legs and bruising my butt was nothing compared to the fear of getting caught in a landslide. Luckily I made it back down to the river with minor cuts, but as I forded the freezing river, my knee started to hurt. Navigating the slippery rocks with a bad leg was difficult, but I was just thankful to be off the dry river of death.
Knee feels fine now, but I dont think I'll be going up there anytime soon. I'll have to find a different path to the peak...

Cuts, Burns, a New Room

The sizzle of steak, the hiss of steam, the curses of Peter. These are the sounds that usher me into the kitchen. The last two weeks of manipulating food into edible meals has been superb. I have been stationed on the Japanese side of the menu, learning a lot of new recipes, and an extensive list of techniques. From skinning fish, rolling sushi, making gyoza from scratch, to frying tempura and agedashi tofu, and preparing seafood nabe, I am kept busy far longer than when previously in housekeeping. Nightly oil burns and scalding fingertips will never deter me from being in the kitchen. Even the rest of the staff have been joking about how much happier I seem now that housekeeping is behind me.
After a few nights of scrambling about, attempting to keep up with a full house, a 3 table night is a relieving thought to all involved in the mayhem. Of course, my gratitude was cut short when notified that it is finally my turn to make the staff meal. Just my luck... Preparing meals for three tables is a fine sight on the distant horizon when faced with the daunting task of making a meal for 25 hungry Japanese, alone. Dont let their size fool you. They eat a lot. I scanned the pantry, walk-in, and the freezers for options. Finally settling on poached meatballs, roasted veg, and garlic bread, I began a frantic chopping spree. Long story short, my conversions from american to metric, then multiplying for 25 were a bit off and I was left with A LOT of meatballs and not enough sauce to poach in. Poaching some, roasting others, and frying the rest, I managed to put food on the table in time for the vultures to feast. Needless to say, I was quite relieved to know that only three tables would need to be fed.
An hour or two later, across flaming pans, and steaming pots I see Peter give me a joyous arm pump. The third table isn't coming. We. Are. Done. The two of us scrub counters, mop floors, and store our mise en place between loads of the dishwasher. Suddenly, without warning, the dishwasher doors explode open and fly off the spring loaded hinges nearly crashing through the window. We look at each other, aware of the curses that are inevitably racing around each others minds. Its happened before. Not an easy fix. Especially with two people.
An hour of pinched skin, cuts from metal edges, and irate roars, the previously dismantled dishwasher was once again washing another load. (Although it was covered in numerous bloody fingerprints...) A bloody high five, a quick cleanup and we walked out of the kitchen, straight for the beer fridge.

Oh yeah, I almost forgot. After Take and Yasu (real name, not Yasu clone) left today, Daichi, who moved into the camper after me, and I rock-paper-scissored for the two newly vacated rooms. Victorious, I moved my things into the bigger room, complete with queen size bed, and vaulted ceilings. Much better than living between the toilet and the girl who regularly makes weird unexplainable noises late into the night. Too bad for the new guy who comes tomorrow!

Nelson

After my first week in the kitchen, I was in need of a break from the mountains. Needless to say, Christchurch isn’t in the condition to be a day trip destination, so instead, I went west. The town of Nelson sits on the west coast of NZ, about 3 hours northwest of Maruia Springs. Unlike the drive to the east, the journey west doesn’t change in scenery all that much. That is until you break free of the mountains, and catch sight of the ocean. Though I was there for only half of a day, just being at the beach for a few hours, and exploring a new place on my own was enough to satisfy my hunger for an alternate surrounding.
Like many of the towns here in NZ, central Nelson consists of older buildings, occupied by new and old businesses. As you move along the coast, the houses become larger and much newer. Many seem to follow the same modern motif, of solid colors and right angles. They looked quite nice, just not my style. It seemed like they belonged somewhere much more tropical. I may have gotten that feeling from the low hanging clouds that lingered for much of the day. As much as I love cloud cover and fog in the mountains, a sunny beach can’t be beat. Having said that, the evening’s sunset coupled with the breaking clouds was one of the best I’ve seen in some time.

Waterfall on Maruia River. Caused in a single day by an earthquake. (not the recent one)

Main stretch in Nelson

Not so eventful week...

Though it's been around a week since my last post, the happenings here at Maruia Springs have been rather monotonous. My daily regimen of waking up early, exercising, eating, working, eating, free time (usually filled with reading, swimming, dreaming of skating (maybe some flatground in the grass), watching tv (in today's case, MacGyver!) or going hiking), eating, and the inevitable soak in the bathhouse have become quite routine. I've been here for exactly one month, and I've been in housekeeping the whole time. Those who know me are aware that housekeeping and I rarely see eye to eye... Despite this, I've found the repetitive movements of making a bed, or ironing a seemingly never ending pile of yukatas (casual summer kimono) surprisingly relaxing. I think it's the identical fresh looking products that result. However soothing these processes may be, as of yesterday, as long as I am here I won't have to do any of it again (knock on wood...). Starting Wednesday, I'll begin my new position as... (drumroll please).... cook!

Finally, knife in hand, I will be sweating over burners and smelling those sweet smells once again. Day after tomorrow I'll be donning my new chef's coat and checkered pants, hoping my skills will meet chef Peter's approval. Until then I have today and tomorrow off to relax. (though i'd rather be in the kitchen asap!)

looking stoked on the mountaintop

Chef Peter and Nori @ 4 am...