Notes from the James Beard Awards 2009: Day 2

Day 1 really took a toll on my body physically. It was a good lesson: restaurant work is no joke. You're on your feet and using your arms actively for pretty much 8 hours straight. I woke up feeling like I had been in a car wreck so I called in sick to work and went back to bed. I basically stayed flat until about 12, then took a shower, had some food and got ready to leave for Day 2.

I arrived at Lincoln Center's Avery Fisher Hall around 2:40, changed in to my whites and checks and scarf again and reported for duty. I was assigned to assist Chef Michelle Bernstein at the James Beard Awards reception. This years awards' theme was "Women In Food" which was thrilling. The reception featured stations run by about 25 different women chefs and really showcased some incredible creativity. While I waited for the Chef to arrive I chatted with some of the other student volunteers and realized my friend Mac's wife Andrea Reusing who owns a restaurant in Chapel Hill called Lantern was one of the featured chefs too. Small and cool world!

When Chef Bernstein and her assistants arrived we got to work sorting out what we had and what was missing. Her menu was uni (sea urchin) Cuban sandwiches and a Poisson (fish) broth with foie gras foam. Although I've been experimenting with seafood in my diet recently, foie gras is a bit of a stretch for me but I assisted with whatever she needed and my personal politics made no appearances. I have decided that this is my policy as I continue my studies and have new opportunities in the food world. What I think doesn't matter until it's my shop and in this case, to be able to assist one of the most well respected woman chefs in the country was a huge example of the value of leaving something at the door. This is actually something I think about a lot and struggle with, but something I've decided is right for me right now.

As we continued to set up another assistant showed up who was none other than Jeff McIniss from last season's top chef. He was really sweet and we ended up working together pretty closely as the evening went on. He's from Miami as is Chef Bernstein, and was in town too so she asked him to help with serving the VIP dinner which included her menu as part of the first course. The dinner began immediately after the awards were over and we began to press the sandwiched and pour the soups and foam. It was great experience for me as I'd never worked in a catering situation at all, let alone one where you're serving Jacques Pepin, Daniel Boloud, Eric Ripert, Ming Tsai and Lidia Bastianich. It truly was a THRILL. As things wound down I was able to stroll around the hall and sample some of the other menus and have a glass of wine. I left feeling happy and having learned a ton. Chef Bernstein was super sweet and I loved seeing her camaraderie with the other chefs and particularly the other women chefs. It raised my bar of aspiration higher but to me that's a good thing.