Well, tonight we are going to play can Garrett type this entry before falling asleep.....and we start....NOW!
So today went really well I think, I learned a whole lot and still have a ways before I'm good. But I know what I need to work on which is always good so I can set a personal goal or two everyday. Today was my real 1st service working my saute station. Even so I worked along side my Executive Sous Chef and he took me through the dishes I served today but I didn't see all of them still so like I said earlier I have alot to learn. But I look at my station as a challenge because:
A) I've never worked a saute station in my life
B) It will most certainly help me with my speed
C) I'm working with a few ingredients I haven't worked much with
D) Learning some new types and forms of preparations for starches, veg, sauces, proteins, etc.
So overall it is alot of fun and I'm really enjoying it. I pulled out my station diagram today to set up for service and when Chef and my Sous Chef were talking, I had a good MEP set up! That made me very happy and I like the set up I put down on my station. My Executive Sous Chef helped me set up my base station of my cockpit as to where the essentials would be placed and I could learn to work like clockwork with smooth actions. I need to go add some large spoons to my spoon collection to work with (If I packed it.....I might have a nice spoon from St. Andy's....shhhhh.....no one needs to know lol) My Executive Sous Chef is going to help me learn to cook with spoons (He works with spoons, offset spats, and tweezers...tongs are for SHOEMAKERS) But he's really cool and I feel is really helping me drive hard to learn this all....and it prob helps that I'm very attentive to learn.
I'll be back in a sec. going to get some Blue Bell Ice Cream and a piece of brownie Mary made the other day.
It ended up being somewhat of a later night, we broke down the line now that there is going to be three of us running it now we can do a tip top job of cleaning. Its going to be alot of fun I think because we are going to have an actual line when the busy season rolls around in about a month. But overall I can't complain about work, I'm really enjoying it and I'm learning something new everyday and I love every aspect of it.
Here's something I don't think anyone else has a problem with at there externship. See, things take much longer to do here in the lovely state of Colorado (and don't get me wrong, this is a lovely state but theres one part thats a pain in the @**) Elevation and altitude makes a huge difference in cooking up here, like if anything I've picked up its rearranging certain tasks after knowing it takes longer to do. To boil a pot of water takes forever! and to cook pasta and any sort of veg....takes FOREVER! Like today I was par cooking some pasta for service and I put it in the hot, boiling, salted water (proper conditions for pasta or the 1:1:1 ratio, 1 gallon of water to 1# of pasta and 1oz of salt) and normally dried pasta takes like 10 to 12 mins....well I had like an OH CRAP MOMENT....MY PASTA! And its still wasn't done, so go to show, stuff like that here, takes longer.
But, I'm off to bed so good night all and Happy Late St. Patty's Day!
-Garrett
*Just realized, my blogs are posting in Eastern Time
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