After purple snow peas, brunoise potatoes, liquid nitrogen, gelatin sheets, and peanut butter noodles, I have finally survived week one. My first day I got to the lower east side early just in time to eat a much deserved slice of New York pizza. There was just one problem- I was so nervous I couldn't even finish ONE SLICE....and if you know me I can always eat pizza. As I was walking to the restaurant I thought my legs were going to fall off, I was shaking, I wasn't saying a word, it was as if a bomb was slowly ticking down with each step closer to the solid wooden door of the entrance to wd~50.

Once I got inside I was greeted by the familiar polished wooden floors, the spotless bar, the distant banging and clinking of workers in the kitchen, the abstract wall art that encompassed Wylie Dufresne's vision. The receptionist walked me back to the bustling open kitchen where I was greeting by the pony-tail clad Chef de Cuisine Jon. He walked me through all the stations then led me downstairs to my post in the prep kitchen.

I am one of 3 interns with several more coming and going throughout the months while I will be here. The atmosphere is very intense, it is different than any other kitchen I have every been in. I mostly stay down in the basement where the prep kitchen is located directly next to the bake shop. Chef Dufresne occasionally walks through inspecting, making sure everything is up to his high standards, instructing if somebody seems to be doing something wrong, and generally just running his restaurant with an air of confidence. The "guys upstairs" as I call them comprise of a medley of young men all with extraordinary talent and focus that is so uncommon for people of their age. They run their stations with great precision and don't talk much until after service is completed. When they rush downstairs for last minutes ingredients we try to stay out of their way and make sure they have everything they need to ensure the fluidity of dinner service. This past week I have tried to engage a few of them in conversation to learn more about their backgrounds and culinary knowledge. I hope to be working with some of them closer in the coming weeks.

I am the only girl in the savory section as of right now. Their are several girls in the back shop who are pastry-devoted but I only come into contact with them when they walk behind me to cool something off in the walk-in refrigerator. The pastry chef is an all around amazing man from what I can sum up in the short time that I have seen him. He creates gorgeous works of art all the while blaring hardcore death metal. How the man creates amazing and delicous desserts while listening to such angry music is a mystery to me.

The two other interns are great, John is only here for two more weeks before he heads back to New Hampshire and Ben the native Brit is here for a whopping six months before going back home to London. Johnny, the man who overseas us interns is very patient and I respect him a lot. He makes sure I stay on task and stay consistent with everything I do. So far, my work consists of preparing small items for garde manger, fish, and meat stations, cleaning whenever possible, pickling everything you can imagine, cleaning meat and generally helping where needed.

I enjoy my work and am eager to learn as much as possible; in one short week I have seen and learned a wealth of new culinary tricks, tips, and techniques. As of now I can only access the internet on my days off (Monday and Tuesday) so bear with me as I adjust to this new, amazing, bustling city. Until the next adventure....check out the wd~50 website and read the menu!

http://www.wd-50.com/menu.php