Memoir - Week 18
The 3pm to 11pm shift suited me. Before joining the Australian Federal Police I had been running around as a chef in hot and stressy kitchens – and did so for 11 years from 1985. With only two exceptions over this period, I would step into the kitchen at around 2-3pm and finish anywhere from 10-11.30pm, a little later was not unheard of either. The first exception was in 1991, when I churned out poached eggs, fried eggs, scrambled eggs, with or without toast, with or without Turkish bread, eggs with hollandaise sauce, eggs without hollandaise sauce, eggs with hollandaise sauce on the side (which side? I used to tease and confuse the waiters with), eggs Benedict and any number of other million menu items George’s Restaurant, Double Bay offered – while yelling out to (not ‘at’…settle down Gordon Ramsey and others, it’s counter-productive) Chinese Tom to churn out his pancakes, waffles and other items in a manner that was in sync with my dish churning. Let’s get it up at the same time, guys.