interesting work stuff

So work is going wellI know the menu now, and now I just have to speed stuff up which is coming as well to me, so hopefully that continues.
So I raised a point when talking to gary before, but i thought I would say it here as well...its the teaching style of the sous chef.
for example. I needed to make Mousse au Chocolat today. So instead of giving me the recipe and telling me his directions, he told me one ingrediant at a time, which meant I spent more time running back and forth up and down stairs and accross the way to the dry storage and fridges to get stuff then making the chocolate mousse..and then what bothered me was, after I was done he says to me you need to work quicker when making chocolate mousse...and i said yes...in my head im thinking...give me the recipe let me write it down in my book so I dont have to ask you a million questions sometimes when your busy with somethign else I have to wait for you and it ends up being pointless because so much time gets wasted.

oh well..as gary said, im getting paid...but the consolation for it is, the rest of the time the guy is fun to work with and he likes having me in the kitchen, we laugh and joke and he calls me names...you dont want to know what they are...but all in all we have a good time.its just somethign that happens over and over again witht he recipes that bothers me...and when i go to write stuff down he says to me the chef isnt paying you to write hes paying you to work...i said he aint paying me that much so let me write the stuff down...he said in two months before you leave ill sit down with you and write down as many recipes as youd like