Why of course I will fillet that fish!!!

So, my journey continues… Every day there are deliveries. Fish man, shellfish, fruit, milk and dairy, vegetables. Everything comes in extra fresh :-). You know me always observing to see what I can help with or get my hands on. Well today I got the chance to fillet a fish. You may be thinking ok big deal… Well it was literally a big deal in many ways. 1. The fish was almost as big as me. I didn’t have to descale it or gut it but the rest was all me. 2. As I have mentioned when you are in a foreign kitchen that you are not used to and can’t communicate 100% it is tough, so I am trying to make myself comfortable and not mess up this fish that cost alot of money and will bring in much more money from the people it will serve. 3. Usually in this kitchen I am learning and no one really pays much attention to me. Well for the fish ALL eyes were on me!! My teacher the pantry chef, the sous chef, the owners (all three)., a guest, the dishwasher, and I wouldn’t be surprised if someone else was there, looking at the intern! So you can imagine how much more nervous I became. Then I was getting instruction from everywhere. Watch your fingers, watch the knife, you need a smaller knife, you have to be comfortable with the knife. Then I got a question. “Have you ever done this before??” Ha. Good question. Yes and no. Yes as part of a class demo I made a few cuts to know where my knife belonged. No not by myself, not on a fish this big, and definitely not with an audience!!
Well I made it through with all my fingers, I did not make tartare out of the fish, and it was still recognizable. The chef started breathing again so all in all it was a good experience!!
I don’t know how soon again I will do it but…
Thankfully I am learning more each day and communicating well and understanding. I am seeing and meeting many Americans. They are always interested in what I am doing and asking lots of questions. Of course I direct as many as possible to my restaurant!!! Where they can get the best food in Italy, especially Pizza, La Taverna del Leone.

(I apologize for any duplicate photos. I am working from my iPhone. One picture is of my sous chef Carmine, the executive chef Guiseppe, and the Pantry chef Asanka)