Following an evening
flight, a brief layover, and an overnight flight, the only thing that separated
me from my internship was some distance and the dreaded customs. As the other occupants
of the plane passed through customs quickly, most simply visiting the country
for a few days on vacation, I got held back – as there are a few more requirements
to be met when you enter a country for an extended work period. As I presented
my work permit and explained to the officer that I was coming here to cook and
study cuisine, he said, “Why here? Wouldn’t France or something be a better
choice for cooking? We might be able to teach you how to butter bread and make
some toast here. Maybe cook some potatoes.” I was somewhat taken aback, as I deemed
this location high class in terms of menu. Sure, France may be better
established food-wise, but also poses a language barrier and more difficulty
obtaining a visa. I’m going to work at a castle! I think a castle kitchen can
teach me more than just buttering bread.
I landed at 7:00a.m. and
took a bus from the airport to the county where I would be working at 9:05a.m. It
was sunny, with cloudy periods, and slightly cool with a breeze, reaching
around fifteen degrees Celsius. The head chef, was sent to pick me up at
10:40a.m. as he was in the area on his day off. His wife was driving and they
had their little dog in the car too, who was very friendly. They spoke French
to each other, and English to me with a heavy French accent. They also asked me
why I came here, and said that I would be staying in a very small village with
not much to do at all. Now I had done my research, and the castle grounds
themselves have a multitude of activities – horseback riding, clay pigeon
shooting, kayaking, boating, fishing, hot air balloon rides, falconry, lawn
games, biking, picnics, and plenty of walking trails and picturesque
surroundings. On top of that, I’m sure the village is quite quaint and although
small, fine by me since I didn’t come here to shop or see films. I expect to be
working long hours in the kitchen, and in any free time I get, taking part in
the activities, exploring, travelling, blogging, and catching up on some sleep.
No time to be bored; besides I am used to the small town lifestyle having lived
in one all my life.
The wife drove home with
the dog and the chef took me to the lodge at the castle. It took a little while
to find the right people in order to get me into my staff accommodations, but
eventually the matter was sorted out. During this time, I met several staff
members in the area, including many of the kitchen staff. Upon hearing I was to
work in the kitchens, one of the desk staff said “Good luck” to me, in a tone
that implied I would need it. Her warning did not phase me at all, I was hoping
for the best but expecting the worst; having heard enough horror stories about
the industry and kitchen life. Another staff member called me a chef, saying
the chef had arrived, even though I am nowhere near that status yet! I was then
shown the work and storage areas in the kitchens. I ate my first staff meal in
the canteen; there were chicken legs cooked in a creamy sauce with vegetables,
rich mashed potatoes, steamed green beans, vegetarian curry, white rice, and a
tossed green salad. Then I finally got into my room and got some time to settle
in after having travelled all night.
The evening staff meal
was extremely salty, and somewhat reminiscent of lunch, with chicken pieces in
sauce, cheesy rice pudding, and French fries. Apparently fries are a very
common supper here. I guess lunch is the hearty meal and supper is more of the
pub fare. At supper, I finally met the person who was supposed to get me
arranged this morning. He was extremely welcoming and apologetic and made sure
I had everything I needed, all my questions answered, and people I could go to
for assistance. He also dropped a care package off at my house – a jug of fresh
whole milk, a carton of orange juice, a loaf of fresh white bread, a bag of
cereal, and some jams that I can use for breakfast and snacks.
After supper I finally
got my wifi figured out so I could post this and contact my family to let them
know I was settling in well. I also met my roommates, though they are leaving
in a few days and then I will have new roommates (two of which I already know).
My current roommates work in the garden center, and are extremely nice and
helpful and willing to speak French with me so I can practice! My other two
housemates I have not met yet, but the girls insist they are nice and they work
in the equestrian center. The house is a clean and comfortable village house
nestled among others in the heart of the village, a pleasant short walk from my
work. I have a well-equipped kitchenette, a living room and dining room, a
laundry room, and a patio. One of my roommates just came back from the village
chocolate shop with treats and is insisting I have some. Life is good. Now I
just need a good night’s sleep.
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| Picture of the day: The first bakery I spotted (at the airport of course). Not just any bakery though, a 'baguette specialist'. Breakfast time! |
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