dirtyDISHrag

In the restaurant industry, people are always coming into and leaving your life. Some people you work with for years and some even for just a few weeks. Working in the kitchen you tend to form strong bonds with people. Your co-workers become like family to you. Always working together for long long days.

When I worked at West I worked with this guy named Victor. We did pastries together and spent at least 3 days a week together, 11 hours a day. The pastry section is seperate from the rest of the kitchen at West so quite often it was just the two of us back there. We would make bread together, prep together, have lunch together and do service together. Inevitably we became good friends. There were times when we got on eachothers nerves and even had to set a 10 minute timer where we didn’t talk. But there were more good times than there were bad. In the end we formed that bond that could only come from working so closely with someone.

Victor is awesome. Down to earth, fun and loyal. Once you’re his friend you know you have a friend for life. He will always have my back like I will always have his. He even invited me, a girl, to his stag. When all the other guys gave him a hard time for it he stuck up for me. Awesome! There aren’t many people that I would answer a 8am phone call from…but for Victor, I would! He moved to Whistler about 2 years ago and is now the raw bar chef at Araxi, but we’ve obviously kept in touch. Just this past weekend he was in town and a bunch of the old West crew and some new friends got together for a few post-service drinks…..