Post 11

Today was the day to make Salmon Burgers again.  For Salmon burgers, we take the salmon scraps that were cut off the salmon for dinner and dice it up.  Next I add some lemon zest, capers, and a few more ingredients.  From here it is simple enough, I just take out six ounces of salmon and make it into a patty.  After completing the Salmon burgers I moved onto cleaning up the cooler. One of the prep cooks had spilled some sauce in the cooler and naturally I had to clean it up.  It did not take long, and it is something that everyone has to do occasionally in the business so i went on and cleaned it up.  After doing this, I had to weigh out some noodles.  While working the prep room I learned that this is one of the most important areas in a restaurant.  Without a prep team, the chefs would be scrambling to get things done.  the prep cooks get just about everything ready for the chefs before the restaurant even opens! They are a huge help to the chefs and they really know how to cook.