Dang, I almost cut my left thumb off in my first full-on kitchen shift today. I’m quickly discovering that chatting up a storm with my kitchen prep-mates while simultaneously cutting the greens is not a smart idea. I became a bit too involved in my skydiving conversation and wasn’t giving my immediate full attention to the task of vegetable chopping for the simple soup de jour.
This has turned out to be a very good lesson in being present, especially when working with sharp utensils! I know it’s hard to be on 100% of the time, but sometimes, I just have to prioritize what’s important and what is secondary.
Lesson #2: wash all vegetables before or after prep! You just never know what has graced the presence of your raw food (like blood and finger bits). Another title for this blog post could be: Finger Slicing Good Times. 🙂