week 3

Yesterday was a little redundant and I was worried about it happening but, I did the same thing I did Monday.  Something that was really cool about today is that I was in charge of salads.  The salad person I normally work with was unable to make it due to a doctor’s appointment and I was next in line for most knowledgeable person on the section.  I of course was watched very closely and aided when the rush came through but I only forgot to get chicken portions when prepping the stand and didn’t make any mistakes, even with the new soup and menu that was new that day. I felt pretty cool being able to direct a chef to help me with my stand for the day.  

week 3

The third week was a lot better.  All of the drama was over about management wanting us in the front of the house and our actual project and sponsor pertaining to the back of the house and learning how to cook.  The Monday was great.  I was able to blanch the fries and prep the bacon along with make some croutons and end the day off making stuffed meatballs.  I keep getting constant complements with the croutons and I cannot wait to make them at home sometime.  My knife skills are getting noticeably better and the chefs are starting to work with me to get into chopping and mincing things very quickly. The one thing that was unfortunate was that I got burned by the fry basket but luckily it was just because it was wet with the grease and I was able to wipe it off before it started to become anything serious. 

Kaitlyn Cerne

On Friday, Meg and I prepared for the boys lacrosse playoff game. There were many things that we needed to take out to the field in order to keep everyone safe and be prepared for any type of injury. Meg told me that the most important rule about being an athletic trainer is to always be prepared. Whether someone looses a contact and needs eye drops or falls and tears a ligament, we must always prepare and bring even the littlest of things. Meg and I were unable to go to the game though because her son had a baseball game and she wanted to go to that instead. Until we had to leave, I worked on making my flash cards even more elaborate. For example, on the front side of the name of a muscle. Then on the back side, I printed off pictures form the internet of the muscle and its position in the body and its location compared to other muscles around it. I did this for all of the muscles as well as all of the bones. In addition to this, Meg and I downloaded apps on our phones of anatomy and physiology quizzes. One game was really cool and helpful because it provided quizzes and games on the information that I am learning about. I then began making flashcards for all of the systems in the body and leaning what each system does as well as the organs within that system.

Kaitlyn Cerne

On Wednesday, Meg and I continued to take inventory until everything in the athletic room as well as the storage room was accounted for. We then began to order new supplies that were running low and needed for next year. I was unable to go with her to her office at Precision Orthopedics because the doctors were not comfortable with a student accompanying them. I understand where they are coming form because I did have to go though many tests, such as a quiz and TB test, in order to get into the Medical Observation Senior Project at University Hospitals. The hospital was very strict regarding patient information and HIPPA rules. Instead, Meg and I reviewed all of the muscles in the body and I took a quiz on both muscles and bones during the half time of the girls lacrosse game. One of the girls was feeling a sharp pain in her back during the game. Meg and I helped her by showing her some back stretches that she could do at half time.  Meg and I also began to go over the different systems of the body. For homework, I made flash cards of everything that Meg has taught me to help study for my final test.    

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.

Post 10

On Monday we sat down with Mr. Doody at the start of work.  He had a talk with us about cost management in a restaurant.  When putting an investment into one, he is looking for a 30% income from the initial cost in order to say he is succeeding.  He shared with us that Cedar Creek Grille is doing fine and is on the ball however still needs some work on food management as it is still a new restaurant.  After this talk, I went to the back and again made food.  This time I prepared crab cakes.  It is simple to make, some panko bread crumbs, crab meat, and red peppers.  Then we mix in some sauce.  After it is mixed, I shaped the mix into cakes then put bread crumbs on them.  After finishing the crab cakes, i moved on to Cole Slaw which again is a simple and easy thing to make.  I first cut some cabbage, add chopped carrots and onions, then add the dressing.  It has been getting easier to work in the back as I finally understand what a fish tub is, I know where most of the ingredients are, and I have come to memorize what we need for certain recipes.

Post 9

While working today in the back, I sliced bacon and then cooked it.  Of course everyone had to get a piece of bacon when it was done.  next I had to take out the artichoke hearts out.  This is not a fun task if you do not know what to do, and I did not know what I was doing.  First you cut the artichokes in half, then shove a spoon in the heart and hope you don't take out too much. Eventually I got the hang of it. After this, I had to make deviled eggs which is simple enough.  First scoop out the yolk of about 50 eggs, then add mayonnaise, wine vinegar, Dijon mustard, some thyme, and franks red hot.  once mixed up I had completed all my tasks for the day.  This day was more about learning how to prepare artichokes and deviled eggs.