Wednesday, May 15, 2013
Post 8
today while at the kitchen, it really feels as If I am becoming a part of the group. When I get in I no longer have to ask where I am working because someone is always needing help. I ended up helping a prep cook today to create the Salmon burger patties. After cutting the Salmon we add lemon zest, capers, and pepper. Next, he showed me how to make coleslaw, there is really nothing to it. However the best part of the day was making the bacon. Everyone loves you when you make the bacon, as soon as it is pulled out chefs and waiters run over and take a handful. One of the more important parts of this week was when Rick Doody sat all three of us down and had a talk about a restaurant and just how important small details are. From lighting to how a plate looks when it gets to the guest, everything ties together. One day a guest will be looking at he light fixtures another how the plates look when they get to them. Anything could go wrong and turn away a guest which makes a restaurant a difficult task to manage.
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It seems like you are learning a lot of new information very quickly. I never really thought about how lighting and plating would effect the patrons at a restaurant but it is clear that it is a very important detail that people like myself overlook. I hope your cooking continues to be fun and I hope you can bring some bacon in for us to eat.
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