first day of work

So I am one day in to work well now one and a half days, and it seems like it will be a good palce, the chef is very nice, and he talks very quietly, and there is a nice ambiance in the kitchen. I learned a much quicker way to clean foie gras last night, and although they joke that I am a spy for canada...I am learning the french secrets and recies then running off with them..the chef is happy im writing everything down...Right now its the end of the quiet season adn it will soon pick up so I am training at a good time. I got a contract as well as more net pay then in Lyon adn I didnt even tell him how much I wanted, especially since I originally was going to stage at different restaurants and work part time...but he was like is this amount ok for you adn I said yeah..it covers my bills for the month, and puts enough away for Spain when jessica gets here...thats about it..I learned somethign very interesting today...The chef gave me a recipe for Tarte Ognion and he tells me to sautee the onions in butter...I said to him some olive oil as well?? we did that combination in Lyon..so he says to me no olive oil here...because olive trees dont grow in the north of france, its too cold...but there is an abundance of cows and milk and butter, so real alsacian cooking is only with butter because that is what was and still is used for generation..