DAY 6: Monday

10:00 Interview at The Modern Pantry. Candi, the manager, is very kind. The coffee is delicious. The food is traditional cooking, modernized with Asian ingredients. The restaurant is all in white, shiny, and the customers and staff are Londoners. I have my first trial tomorrow at 16h.

The manager of The Eagle Brasserie calls me for a trial on Wednesday at 17h.

13:00 I have to rest for a couple hours. I only slept 4 hours last night.

Today, my life quality improved a lot: I would rate it ONE STAR! J First, since we have no cutlery and nothing to cook, in fact, we ask the manager if he would like to give us something from the “débarras” room. If you are lucky, we get a plate, knife and fork... I was 10000000 times lucky: I got the three-size-new-pans package.

Cela dit maman, mon Dieu que tu as toujours raison c’est incroyable : je me sentais vraiment HOT en vissant mes manches de casserole avec mon nouveau canif…

I decided that my new pans were just the beginning of the Age of Starting to Cook in London: I went to the Sainsbury’s (The grocery) and bought plastic bowls (to stock the food), things to wash my dishes and food... and I cooked chicken with onions and tomato sauce, with broccoli on the side, which I shared in three One-Pound-Meal. I was very, very proud of myself.

Finally, I had enough of the two f****** French girls in my room, taking all the closets and I moved their things to get MY place. I don’t want to travel to France anymore.

-          They can’t stop making fun of my accent when THEY are the one not able to speak two languages.

-          The French girl in my room doesn’t want to tell me where she goes with CVs, like she thinks I’m looking for the same crab job she’ll get...

-          French guys are nice to me, but they are very lazy... sans desseins

-          They are all jealous.

I like better Italian guys, even if they are narcissists.

21:00 Graziano came back from work. I went into serious negotiations to get four old plates from the manager. The lesson started seriously: “Have a seat. Ok. You’re the customer, I am the waiter. I do the Mise en place for the main course.” Graziano has studied Restauration for five years...!

Graziano wants to take me for dinner to the Ivy by the end of April. He has to ask his manager. He would order a table in the center of the restaurant. The Chef would fire alcohol and pour it over The Alaska, the most expensive dessert.