Seastar
October 16, 2009 at 10:02 pm 218 comments
Before anything else, I have to say this: thank you! Thank you to everyone who commented on last week’s post, where I asked readers to leave a comment with their location. I was having somewhat of a bad day when I wrote that post, and I included the last sentence (about dropping a comment) on a whim. I wasn’t expecting many responses, but I was blown away by the stories and comments left for me. The comments were so diverse – readers from 6 continents, so many places both in the US and abroad, and readers of so many ages. There were college students, grandparents, entire families, and even other teens who are 17 and Baking. It made me feel like we are all together, we all have something in common, we all have the ability to reach out and connect. Thank you, thank you for making my week!
Remember a month ago when I said I had some fantastic news I was dying to share with you guys? Hint… it has something to do with the chef’s jacket shown above.
You can’t tell because of the camera, but I’m grinning. My super exciting, make-me-go-crazy news? I’m now an intern at Seastar Restaurant and Raw Bar!
Seastar is a fine dining seafood restaurant that’s well known around here – it’s been featured in Food and Wine Magazine, Best of City Search, Seattle Weekly, and Evening Magazine’s Best of Western Washington, to name a few. It’s a once in a lifetime opportunity for a high schooler like me, especially since I’m not pursuing a culinary career. It’s a look into the world of food, of chefs, of fine dining restaurants. It’s amazing. As a pantry chef intern, I help with plating salads and desserts, but I also have some free rein to try other things as well.
The chef I work with is named S-, one of the few women in the kitchen – she’s young and friendly and a patient teacher. On my first day she showed me the kitchen, the pantry, the walk-in fridge, the dishwashing room, and the pantry line where I work. It was so surreal to be in a real professional kitchen, really physically be standing between the huge Hobart mixer and gleaming counters, after seeing them so many times on the Food Network.
As we went over safety and protocol, I began to get a little overwhelmed. There was just so much to learn and remember, and already I was forgetting names and where ingredients were kept and how to get more dishes. I ate dinner sitting on an upside down bucket in the pantry, wondering if I was ever going to be able to keep up. When I got back to the line, orders had really started coming in.
Quite unluckily, my first day was one of the busiest I’ve seen so far. I didn’t know how to eyeball four ounces of lettuce or prep the plate for a panna cotta, so I was too slow and unlearned to be of any use. Ticket after ticket after ticket came in, and unable to keep up, I stood off to the side and watched. I was wearing new black nonslip shoes and after only three hours, my feet ached. The hazy heat seemed to intensify and a familiar phrase vaguely came to me: if you can’t stand the heat, get out of the kitchen. When my shift finally ended at 8, I collapsed into my car and was too tired to drive home until I’d rested there in the dark.
From the upper left, counterclockwise: the counter where servers pick up food,
the spice shelf, the prep kitchen, and the pantry line where I work
My first week I had felt uncharacteristic shyness, unable to remember names and doubtful about my ability. But I started to learn – by my third week I could confidently plate most of the salads and desserts. The introversion had faded, and instead I beamed at every chef or server I encountered because I couldn’t help but feel happy.
Now, four or so weeks in, I feel at home. I offer to complete any task, ask to learn more, and complete tickets without guidance. I pretend not to notice when the clock turns 8, and instead wait for S- to point it out because it means I get to stay an extra five minutes on the line. I know everybody’s name, and they all know mine. I still eat dinner on an upside down bucket in the tiny pantry, but I don’t sit alone and I don’t feel alone. My shoes have finally broken in, and when I step out of the restaurant and into my warm car, I have a smile on my face and a smile in my heart.
From the upper right, counterclockwise: shelves in the pantry,
pots and pans hanging on the walls, crab legs in the prep kitchen
Even though Seastar’s focus is on seafood and entrees, not baking or pastry, there is so much to learn and to love. As a pantry intern, I plate salads and desserts – when someone orders one, a ticket comes through to the pantry line. The prep work is done (the dressing is made, the nuts have been toasted, and the desserts are par-baked) and we do the final touches, the assembly, and the plating. My other tasks include prep work like measuring out ingredients, dicing fruit, slicing veggies, and general upkeep of the pantry. My favorite task so far is prepping the creme brulees with a torch – sprinkling on the sugar and watching it expand and sizzle into crispy amber glass.
I love the environment at Seastar. Every chef is friendly and fun to be around, and there is a sense of teamwork in the kitchen that I’ve never noticed in any PE class. Each night, the chefs who work the line have a meeting that ends in a team cheer, and the chefs and servers have a great relationship. Everyone there manages to be incredibly kind to me, helpful and patient without ever showing condescension or frustration. As I portion out crab, someone inevitably slips me a caramel candy or stick of gum, and as I sort through bunches of basil I can’t help but smile at everyone who passes by.
It’s indescribably thrilling to be in a professional kitchen. I love watching the line chefs create beautiful entrees, and learning all the tricks to how the restaurant runs. Even if I don’t want to be a chef, everything I take away from this internship helps me in “the real world.” I’m learning patience, stress-control, perseverance, hard work, friendliness, and communication skills, and getting to do something I love in the bargain.
The clock at my station and, in the background, the stick where servers
push receipts as they grab their order
There’s a feeling of intensity and time-restraint that I hadn’t expected, and I am never sitting still. On my second day there was a short lull. I gratefully took the lack of tickets as a break, but a minute later S- came by, picked me up, and said, “This is what you do when there aren’t tickets.” You double check and reorganize the walk-in fridge, you sweep the floors and swipe the counters, you restock ingredients on the pantry and check the dishwashing room for clean supplies. It turns out, once you finish all that, there’s a nice stream of tickets coming in after all.
One evening in the middle of grabbing more mint I suddenly stood still, and it was such a peculiar feeling to know that every single other person in the kitchen at that exact moment was moving. But believe it or not, I love being busy. It feels good – like accomplishment and efficiency.
Another great part of my internship is, of course, the food.
From upper left, counterclockwise: Golden Beet Maple salad, two selections from
the raw bar, caesar salads with parmesan lattice crisps, and two entrees
As an intern I get a free meal every night. I simply look through the menu and nicely ask somebody to make it for me. Sometimes, one of the chefs will offer to make dinner for the whole staff. As a result, I’m getting accustomed to some very nice food lately. So far my favorite meal has been a seafood stew, simply a tomato herb broth with a mix of fish, shrimp, clams, and mussels. And my favorite dessert? The pineapple upside-down cheesecake, light and airy but topped with the most indulgent, creamy caramel-pecan sauce I’ve ever tasted.
Unfortunately I can’t share any Seastar recipes with you, but I can share more photos. :)
Chefs use these plastic lids to keep your food warm before they slide
the plates onto the counter, where servers pick them up.
This is where I work, and there’s always work. I have a lot of custards to brulee!
Another chef prepping sprigs of mint next to a batch of mini pineapple cheesecakes
Between Seastar and 17 and Baking and the wind whispering promises of creeping chill, there is so much I am happy for. I can’t wait to see what happens next!
Entry filed under: Eating Out, Seastar, Uncategorized. Tags: restaurant, savory, seafood, Seastar.
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17 and Baking 
1. Jet | October 16, 2009 at 10:28 pm
What a busy place! I’m amazed (and grateful) that you have time to set up and take such wonderful pictures while you are there. I’ve eaten there several times, and it is a real treat to have this behind-the-scenes perspective. I’m glad to hear that the folks working there have such a good time togethere – i think that is a big part of why it is such a pleasure to eat there. Well, that and the stellar food, of course. ;-)
2. Elissa | October 16, 2009 at 10:31 pm
Jet – I specifically set aside some time one day for photos. I’d wanted to take pictures ever since my first day… there’s just so much to see! :)
3. Jerry | October 16, 2009 at 10:52 pm
Holy crap. Yeah, Brian and I had no chance, you were the only choice. Looks like a really fun place to intern, though. Good to know you’re having fun, if you weren’t, I would’ve felt bad =P.
4. Erin Chaney | October 17, 2009 at 1:48 am
Having my husband be a Sous Chef and spending time in his restaurants eating & observing, this post really warmed my heart. It reminds me of when he first started out and got his externship at the Ritz-Carlton in Half Moon Bay. He was feeling the same as you in the beginning and quickly got the hang of it. It’s almost hard to remember those early days. After time one can lose that excitement, the environment in which you work and the people you work with/for have such a huge impact.
It is fascinating to me the passion and excitement you show fro the world of food, yet don’t want to work in it. I say follow your heart.
Some advice, for you or anyone you know who may want to enter the field: Skip culinary school. find a great place to work and work there for min wage while taking out a loan to live off of. This will save you at least 1/2 the cost…Many of the world’s best Chefs worked their way up via washing dishes…My husband found that most of what he learned in school is never used and what is used was not taught in school.
Good Luck and I look forward to reading more!!
5. Marian | October 17, 2009 at 2:50 am
Congratulations again Elissa! Very exciting and what a great place to learn from the best about plating, presentation, food combinations… all the good stuff!
6. Florence | October 17, 2009 at 4:05 am
That’s such a cool experience, working in a restaurant! I wish I had a chance to do that to! Lovely pictures by the way(:
7. Alana | October 17, 2009 at 6:48 am
You rock!
8. debbie | October 17, 2009 at 6:52 am
Wow, Elissa, I am absolutely THRILLED for you! Congratulations! Looking forward to hearing more about it as you go.
9. Valérie | October 17, 2009 at 7:41 am
Wow, that is so cool! It sounds like a wonderful opportunity and experience! You deserve it!
10. Corynn | October 17, 2009 at 8:01 am
Wow! How exciting!
11. Lauren | October 17, 2009 at 8:44 am
Thats so amazing! Congrats – It looks like you’ve found where you should be =D.
12. Astrogirl | October 17, 2009 at 9:01 am
This is awesome news and as usual the pictures are great. Looking forward to future post. Are you sure you don’t want to go professional?
13. Making my Mark | October 17, 2009 at 9:49 am
What an awesome opportunity!
14. Cousin Sharon | October 17, 2009 at 5:40 pm
All I can say is WOW, what an awesome opportunity! Congratulations!
15. El | October 17, 2009 at 6:23 pm
Beautuful!
16. Alicia | October 17, 2009 at 9:10 pm
Wow congratulations – that is brilliant!
17. Monica H | October 18, 2009 at 12:53 am
ooh this is awesome! I’m so excited to see more pics even if there aren’t any recipes attached.
I hope you continue to learn and you love it.
BTW, I tried to comment a couple times on your last post and it wouldn’t let me. But I tried.
Monica
Austin, TX
18. Helen Storm | October 18, 2009 at 2:21 am
Hey! I am so proud of you that you reached so much so young! well I am still busy to realize my dream, and an internship at Seastar should be open a whole new world for you! Every moment that I get an update from your site, I read with all pleasure, you recipes are fantastic and even your pictures are beautiful!
So to react on your last blog, where I were forgotten to tell you where I am from and who I am. I will tell you now! I live in the Netherlands, 20 year old and I am student graduating.. entrepreneur wholesale.. well, at the end, I am an artist, so combining art with business should be fantastic! enjoy your last days of weekend… hope it is even sunny and freezing as in the Netherlands! I am looking forward to your next blog, greetz!!! Helen Storm
19. Helen Storm | October 18, 2009 at 2:22 am
maybe next blog something with autumn and Halloween? or is it no autumn in the US? all those season differences…
20. Lucy | October 18, 2009 at 6:58 am
I loved reading this post and learning about your fabulous experience – it sounds so fascinating! I hope you carry on enjoying it :)
21. Cathy | October 18, 2009 at 7:34 am
This is a great post.I can share with you that everyone on the Seastar team is equally thrilled to have you in our restaurant and part of this great family. Your have wonderful energy and enthusiasm, and I believe it is contagious. Keep up the great work!
22. Angela_UponRequest | October 18, 2009 at 10:20 am
Congrats on your internship! Your blog is inspiring… :)
23. Margarita | October 18, 2009 at 8:48 pm
Congratulations!!!!!!!!!!! Oh, my goodness, what accomplishments at such a young age. I am sooooo impressed. You look right at home in that white chef’s jacket, very attractive. Those are beautiful pictures, thanks so much for sharing. It’s amazing, everything that you can do. :)
24. Dolce | October 19, 2009 at 7:52 am
Congratulations! You must be so excited… thanks for sharing pictures… Even if you cannot share recipes. The plates are so beautifully prepped… And it’s always fun to see what’s behind the curtain.
25. lavienouveau | October 19, 2009 at 9:54 am
CONGRATS! that is so awesome and I can already see you as the next top chef or super famous pastry girl. I love your blog and its so great to see someone so excited about something they love!
26. Eliana | October 19, 2009 at 10:39 am
This is great news Elissa. Congratulations. I can’t wait to hear more about your culinary adventures!!!
27. Laura Hall | October 19, 2009 at 1:29 pm
Wow! You inspire me. Your 17 (maybe 18 now??) and you have more skill and creativity than most 30 year olds. I want to know your secret! Beyond that, you have a successful blog that gets many followers I’m sure. Way to go!
Congratulations on the great success too!
28. Mr D | October 20, 2009 at 12:50 pm
Elissa- This is fabulous! What an awesome internship. The photos are beautiful, but I was most excited to hear about your experiences from a “labor” perspective. The work place is so different from school, not necessarily more or less demanding, but with a pace that we just can’t replicate. Everyone should be required to be introduced to it in High School. It’s a pleasure to see you take such joy in your work and to then have you share it with us. Thanks as always- Mr D
29. Leebot | October 20, 2009 at 1:30 pm
First-time visitor, what a lovely blog. I saw a write-up about your blog in today’s Oregonian FoodDay; congratulations! (From Portland, Oregon)
30. Hillary | October 20, 2009 at 1:54 pm
That tuna dish is absolutely stunning! Thanks for letting us all live vicariously! :)
31. Karen | October 20, 2009 at 3:30 pm
Elissa — I’m thrilled this has turned out so well! (I was worried.) Maybe writing about food should be your future. Since there will always be a market for food, there will always be a market for well chosen words about food. I can even see you writing scripts and producing your own show for the Food Channel! Whatever you choose, I know success will follow.
32. renjie | October 20, 2009 at 7:27 pm
hello! i don’t follow your posts (unfortunately), but saw you on the foodgawker page. and i must say, this is one of the loveliest posts i’ve seen in in a while – it literally made me smile :) glad you had a great time there, and now i want to intern in a kitchen myself!
33. Karen | October 20, 2009 at 9:27 pm
Very, very nice website. You have a wonderful eye for photography. Congratulations on the internship!
34. Tara Bui | October 21, 2009 at 9:27 am
Elissa-
You are a triple threat- bright, creative and a great cook! Your photos are beautiful. keep up the good work- the blog is amazing…You are on eof a kind student!
Mrs. B
35. Deanna | October 21, 2009 at 2:55 pm
What a wonderful post. I would love to visit Seastar the next time I’m in Seattle. All the food looks amazing. This is such a great experience for you and it’s so cool that you truly understand that and don’t take it for granted as many 17-year-olds would do. You should be so proud of yourself!
36. Lori | October 21, 2009 at 3:05 pm
Congratulations! Very exciting news. Best of luck in your new endeavor. How nice you have a ptient teacher too. AAlways a bonus to have a good mentor!
37. Erin | October 21, 2009 at 6:58 pm
I enjoyed this post so much! This sounds like such an amazing experience. You astound me every single day and I sincerely hope that your senior year is going well.
38. Ashley | October 21, 2009 at 8:53 pm
Wow what an awesome experience! Lucky you.
39. Micah | October 22, 2009 at 11:14 pm
Nice blog you got right here… I enjoyed reading your posts. I’m sure I’ll visit here more often. Anyway, if you have are interested, you can take a look at these amazing French macaroons and Almond macaroon cookies I’ve been trying to make.. It’s very hard though… :) If you know how to make these, maybe you could give me some tips. Thanks!
40. olive | October 23, 2009 at 2:55 am
Just discovered your blog–I’m a teen, also love to bake, love photography, and am really excited to add this to my list of followed blogs. Keep up the good work! Here’s the URL to my blog, if you’re interested: http://www.toastyjam.blogspot.com–I occasionally post about my baking exploits.
41. Maria | October 23, 2009 at 2:49 pm
Congrats on your internship. Thanks for sharing the photos. I love your blog!
42. Baking Monster | October 24, 2009 at 12:35 am
Thats so exciting Elissa!
43. David | October 27, 2009 at 6:04 am
Wow cousin! You don’t know how jealous I am. That’s definitely a place on my list when we visit Seattle. See you in a few months maybe?
44. kdinnison | October 30, 2009 at 5:30 pm
A million Congratulations! I found your blog on foodgawker and was so inspired. I just started a blog today. I am 14 and live in Spokane WA. But I love to go to Seattle and EAT! I can’t imagine how much I would weigh if I lived there. Thank you for showing me that High School students can succeed in the food industry. If you have any tips for a young chef, they would be greatly appreciated!
Thanks,
Kate
45. wasabi prime | November 3, 2009 at 8:18 am
How inspiring! Keep up the enthusiasm and the joy of learning something new — it comes across in your writing and it definitely makes one feel like they can take on any new task with the right attitude! I love Seastar as well and it’s so nice to hear their team is as cohesive and put together as they are from the other end, when one experiences their amazing food as a patron.
46. Samantha Fleming | November 4, 2009 at 11:07 am
Haha! What a nice treat to stumble upon this morning. My name is Sam and I worked at Seastar for 2 1/2 years. I moved to Montana a year ago and am desperately missing my Seastar family. I was a server there, and am now currently finishing my restaurant management degree. I also write a food column reviewing restaurants. Seastar taught me invaluable skills in fine dining, food, and working on a team. Your pictures are beautiful, and your writing is excellent. Tell my buddies hi from Montana!
47. Elissa | November 5, 2009 at 2:48 pm
Samantha Fleming – That’s incredible! What a small world! I said hi for you last night and everyone I talked to remembered you and said “hi” back. Steve described you as a “very cool chick.” It’s so cool that you’re a food writer and congrats on the management degree!
48. James | November 17, 2009 at 2:39 pm
Welcome to the real world of the kitchen!
49. Sheri | November 23, 2009 at 11:00 pm
Elissa, I am embarressed it has taken me so long to read your blog. You’re writing is amazing and it is such a pleasure to hear about Seastar from your perspective. I can’t tell you how nice it is to have another female on the line! I wish you all the best in your adventures :)
50. Carol Wright | December 26, 2009 at 8:01 pm
Your photos are wonderful! Do you take all the pictures? I will also try some of your recipes. Congratulations on your new job. Good going.
51. bakenshiz | February 20, 2010 at 12:01 am
hi! o.o mm..i’m getting giddy because this experience sounds absolutely amazing. I don’t know if this is too much to ask but, how was the process in applying to be an intern? high school’s my career at the moment xD but i’m very interested in entering a culinary field. i want to apply to some restaurants but am afraid they won’t consider because of my lack of experience :|
52. Elissa | February 20, 2010 at 11:22 am
bakenshiz – Seastar had an internship open through a program I’m involved with at school. The internship was only open to students, but I had to apply with a resume and interview just like everyone else. If you want to apply to some restaurants, go for it! I didn’t have any cooking experience when I started besides the blog. The worst thing that can happen is that they’ll say no. Apply for an unpaid internship, write a good cover letter and act professional and they will probably take you seriously :) Good luck!
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