It’s Festival Prep Week! *Scary Music Here*

It’s all coming back to me now.

The heat! The sweaty grossness! The dirt and grime and long hours!

I have a tendency to romanticize the past, make things that were difficult all so wonderful and rosy in my mind. And the Food and Wine Festival is no different. Only here’s the thing: the festival has a weird effect on Cast Members. Everyone is a walking-talking-working zombie at times, but when the Festival ends, everyone is sentimental and absolutely enamored by the events that have just occurred.

I won’t lie. I am charmed by Epcot. I think the Food and Wine Festival is the best experience in the world.

But it’s so hot. It gets so hot you forget what it’s like to feel A/C. Sometimes you’re so hot that you even forget that you’re hot until someone opens a cooler and you feel a nice breeze and you just want to move to Antarctica on the next available flight.

This year I’m working under a new team of chefs, and they’re… um, intense.

And if you haven’t heard of Chef Jens, the Executive Chef of Epcot, let me just tell you that man strikes fear into my very being. (When he shook my hand today and welcomed me back to the Festival, it was all I could do not to just throw out a slew of, “YES CHEF! HEARD! ALL DAY!” and run across the kiosk. As it was a managed a surprisingly cool, “Yes, Chef, thank you Chef.”)

My new chef team is based out of the Norway kitchen (Akershus, the princess dining in the Norway pavilion, is a name that everyone has a hard time pronouncing, so we just call it “The Norway Kitchen” to keep it easy.) They are, for the next three months, my immediate superiors and nothing that goes on in my work life occurs without their explicit approval. My fellow Cast Members, who will be running the left-hand side of World Showcase with me–that’s Patagonia, New Zealand, Australia, Florida Fresh and South Korea–are my family for the next 53 days.

I will do nothing but eat, sleep, breathe and dream of the Food and Wine Festival. I will get to know my team inside and out, and converse with nearly no one else.

“Here are the ground rules,” one of my chefs said to us today. “First, if you have family here, tell them goodbye for the next three months. You’ll get two days off a week if you’re lucky. Two, you’re being moved and placed and judged on your performance. You don’t walk, you stride. You don’t talk, you communicate. Understood? Third, this is your restaurant. You’re inviting thousands of guests over, and you’re their host. Take some pride in your work. And, lastly, don’t try to out-drink the Norwegians, or any of the International College Program Students, okay? They’ll drink you under the table. If you come to work hungover, I’ll send you home. If you come to work drunk, you’re fired. Clear?”

“Heard!”

“Yes, Chef!”

My other chef is a slim, snappy woman who has probably heard the line, “You’d make a great hostess!” as many times, if not more, as I have. But that’s where our similarities stop. She’s tough. She takes no crap. She is the most fierce chef I’ve ever encountered, as if she’s making up for her looks by being as strict and tough as possible. She scares me a little, but I also have tremendous respect for her. I kind of hope she has a little bit of mercy for me–you know, a girl-chef-to-girl-chef kind of way. (We’ll see how that goes.)

Anyway, all I can recall about last year is being thrown into the festival without hope of a life raft. I had none of the on-site training I needed. I just showed up and was told to grill lobster in Hops and Barley, my first kiosk. (Awww.) I learned the hard way last year.

This year, my new area and my new chefs seem to very adamant that we learn the menu back and forth, that we learn how everything is to be produced and that we make no mistakes and have little leeway. I, like the crotchety old grandma I am on the inside, keep thinking things like, look at these newfangled contraptions! as I look at my menu lists and listened to the safety spiels. I was actually given a tour of the kitchen. I was shocked. (Where was I last year? How did I miss all the important stuff like, where do we store the food?)

As the chefs educate everyone on their jobs and the upcoming 53-day culinary boot camp that is Food and Wine, I find myself nodding along like a redundant bobblehead. Of course, the second I realize I’m doing it, I stop, because I don’t want to be that guy” that thinks he/she knows everything. I detest those people.

So I stand, in the front, trying to look both eager and serious at the same time. It’s hard, because on the inside I’m jumping up and down and skipping and singing and thinking, “Yes! I’m back at Epcot! Oh, how thrilling!” On the outside, I’m just trying to keep my, “Yes, Chef,” as even and monotone as possible, because I’m pretty sure everyone would think I was crazy otherwise.

As it stands, folks, there are FIVE days until the official opening.

Less than a week.

Are you ready? I’m ready. I was born ready.

LETS DO THIS THING.

 

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