I’ve taken a little break from the daily Camino updates as I’ve adjusted to working in the kitchen of my local Polish restaurant: Cafe Polonia.
I’ve long been in the habit of cooking for large numbers of people, but there’s something fundamentally different about cubing thirty pounds of pork butt or carmelizing ten pounds of onions. There’s no way I can put the same kind of love in to each cube of pork or mince of onion that I would in my home kitchen.
It also matters that I have no idea who I’m cooking for: only a number and a server. It’s easy to begin thinking of plates of pierogi and kielbasa as orders to be filled and not opportunities to nourish a loved one.