so, its monday... this past weekend was my first time working pantry (its right next to the line). Gotta say that was different. Saturday was pretty busy - I learned a lot from working - sunday was pretty dead so they let me leave early. Its a lot more hectic and fast paced than doing prep work or working in a bakery.
It really reminds me of Angus Grille - except a bit busier. Oh yeah, I didn't really explain what working pantry means - well, basically I help the two other people on pantry make all the entries and deserts (mostly salads and deserts [some shrimp and oyster cocktails etc.]). There are a lot of details etc you have to get right for the presentation and composition of the food. But I gotta say - my two favorite deserts to make are the banana splits and the creme bruele... for both of those i get to caramelize sugar with a torch ^ ^.
Evidently i did pretty well, got some compliments from Zach - the chef there in the evenings, and the person teaching me - Niki. Gotta say knowing spanish helps - most of the people that work there are spanish and speak it a lot.
Was pretty tired from working so long - 11 pm mmmm. So glad I dont have to go to school in the mornings or go to site on monday anymore.
anywhy - this really gave me a look at what this is gonna be like, and i gotta say i am excited and interested - its tiring but fun as hell. One thing that was pointed out to me is that I work kinda slow at times just because I dont want to mess up - I dont have the confidence yet. But, the mess ups are inevitable, and you need to learn from em.
well... gonna write more later prolly, cheers
1 comment:
Michael,
before you graduate and go to culinary school, I must teach you about deserts and desserts. Desert=Sahara
Dessert= cookies
I'm glad that you are self aware about going slowly to be correct and speeding up in time with experience. I'm also glad that the pace works for you and that it isn't too much!
Keep bloggin',
Amy
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