I’ve just started a 3-month intership at Uberfancy French Restaurant, where I am assistant to the pastry chef. However, since he spends an awful lot of time chatting with people (I think he’s mayor of the world) I end up doing his job most of the time.
I think that by the end of this experience, I will be tetralingual. I speak English to one dishwasher, Spanish to the other, Cantonese to the garde-manger, and French to everyone else. Fingers crossed that I don’t emerge speaking Cantofranglish, though.
Speaking of Franglais, I provide you the following line from one of the (French) executive chef’s new recipes:
sliced the meat very fin and careful not to make ahole.