It's 10am when I struggle with my copy of a copy of a copy of a key to roll up the metal gate and open the heavy door and walk into the dark and silent wine bar that makes up the front half of the restuarant.
What has proceeded this moment: 45 minutes of "snoozing", a bleary realization that I went to bed with my hair wet (again) and that it is sitting in a half-Jew fro on top of my head, hello flat iron, clothes somehow end up on my body, tinted moisturizer and out the door. Coffee at the bodega where they know my order (Am I a New Yorker yet?), 45 minutes on the train, half awake weaving through Chinatown and then digging through my purse.
I walk through to the pastry kitchen, flipping on lights and ovens, setting down my phone and coffee. I snatch up a yellow legal pad and head downstairs. Into my cubby goes my purse, my real world clothes, my shoes and jewelry, out comes yoga pants and shiny blue clogs. My clipboard and I make our way around, counting and checking what was gone through the night before against what I had written for production. Two walkins, two kitchens, opening drawers, pulling out sheetpans.
And then, finally, thirty minutes later, I tie on an apron and head into the kitchen to start the real work.
Into the dock goes my iPod. Nobody is here yet, I can play whatever I want.
Stop... with you feet in the air and your head on the ground...
Mixing bowls out, yeast, water, flour and salt. Eggs for some. Olive oil for others. And suddenly the quiet kitchen is filled with the not so quiet whir of two 6 quart stand mixers and a 40 quart's clunk, clunk, clunk. I still have another hour before anybody else arrives. Another hour of just me, my music and the kitchen.
Even though I know that means I still have another 9 hours to my day, another 9 hours on my feet and running up and down the stairs and hoisting flour sacks and realizing the wholesale order should've been in the oven twenty minutes ago, I also realize that I chose right all those years ago when I chose culinary school over college because I am in the kitchen and so, I am happy.
This post was written as part of the Scintilla Project. Prompts can be found here.