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An American In Killarney Chapter 2: Maria It had been three weeks since that first night in Killarney with Sonja and the time had flown by. There is always an almost surreal atmosphere involved in the first few weeks or even months of any new job; time seems to go by simultaneously quickly and slowly. As a Chef coming into a new position miles and years removed from the last time I'd worked in Ireland, it meant that everyday there was something that had to be done just a little bit different than I was used to. (A quick example: During prep for a banquet event I was trying to help out one of the other Chef's and she asked me if I could make up a liter or two of cocktail sauce.... Easy enough, except ‘cocktail sauce' in Ireland is made with ketchup, mayonnaise, a touch of lemon juice, and salt and pepper- There is no horseradish or the like in it at all. It's also called Sauce Mary Rose. Without thinking to double check I made two liters of American style cocktail sauce. Then had to explain to the Chef I was helping out that that was really was cocktail sauce in America. Fortunately almost all of the Chefs and Sous Chefs employed by the hotel had worked in the US at some point in their careers and were understanding of my occasional dilemmas. The occasional embarrassments such as that also kept me from getting arrogant. I suppose.)

There was additional pressure regarding my job, because the hotel General Manager (GM) had decided that since I was arriving in the off season it would be the perfect time to close and remodel The Black Swan, the restaurant I was to be in charge of. The GM announced that ...

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