Big Wigs

This morning I was terribly tired. I woke up early, but fell back asleep, meaning that I had a speed walk to work.

I told Chef Dorthy that I would come in early, at 7, so that she could try and find me a smaller uniform. The one that they gave my yesterday, I was simply swimming in. She did find me the right sized pants. Those would be a size small and extra small, but the jacket is still a touch too big. It's the smallest one they could find, from a girl who was "about my size".

Today Mr. Marriott was to visit. He, of course, is the owner of Marriott hotels. Everything got cleaned, everyone was made sure that they had their basics card on them, their name tags and their hair up. The name tag bit usually doesn't apply to Culinary, since we get our names sewn onto our jackets, but since I am still getting my jackets fitted, I have a pin-on name tag for now.

Went into the kitchen, not sure of what we were to do, but saw that Jennifer was looking over our task board, so joined her. Looks like a veg platter for a banquet, which I was assigned to. I cut up cauliflower, broccoli, celery, and portioned out baby carrots and baby tomatoes. This took me 2 hours or so. It always amazes me how long it takes to do these tasks. Looking at them in written form, makes me think I can do it in under an hour, but then I get started and it takes a lot longer. I was shown where the store room was, and got salad dressing for the veg, as well as portioned out some olives that were purchased from Pete's Fruitique!

At this point I cleaned up and went for lunch (Mozza sticks and campfire style potatoes) and when I came back I was to do 10 bowls of berries like I did yesterday, and then get started on the couscous salad.

The bowls were easy, just trim and cut strawberries, layer with blue berries and blackberries.
The couscous required raisins to soak, 6 red peppers, 6 green peppers (which we had none, so we skipped out on) and 2 red onions. All finely diced. By now I had developed quite a bruise that is turning into a blister from my knife, so I took a while dicing, since it hurt a fair bit. Also my back started acting up, and I had to take some pain medication and sit down for 15. I took a quick power nap, and when I came back I was full of energy and ready to go!

I bowled up the couscous, and just as I had half of the bowls filled, I realized that I had forgotten to add those (not so) tasty raisins. So Jennifer showed me to just layer in the raisins. So I emptied the bowl half way, added a layer or raisins, more couscous, and a top layer of raisins.

Today I was done half an hour early, and never got to see Mr. Marriott. Tomorrow he comes through the kitchen though.

Today I learned: How to make naturally flavoured water. Jennifer cut up some fruit, oranges, strawberries and pineapple, added ice and water, and sent it upstairs to Club Lounge. I had a taste of it, and it was simply the most refreshing thing I have ever had. I will be making myself some at home as soon as I find some fruit on sale.

Today I taught someone: That vinegar cleans green off of brass pipes.

Today I impressed someone: By knowing what Chiffonade was.

Camera, Cage, Food and Fun

I texted mom at some point today, telling her that I had to go buy a camera after work. I am supposed to be taking pictures of everything that I plate up, and since I don't have a camera, I kinda need one. I had already missed so many opportunities today, to film some beautiful plates.

Mom responded with "I'll bring one down tonight."

And after work, Mom, Dad and Ian all came down to Halifax, they met Twix, and brought me groceries, as well as a cage for Twix and of course my camera and some rechargable batteries!

We then went out for supper at a nice little place on Spring Garden, and had the best waiter ever, who knew the menu inside and out, and recommended us the best Nachos ever. (Greek Nachos, made with Deep fried Pita bread.) I had a smoked applewood panini which was the best. Thoroughly impressed with the place.

Thanks for the visit family!

Cantaloupe and the Crew

Today was my first day in the kitchen.
I'm going to try and blog every day, because I know other wise I will forget, I am already having a hard time remembering today's events.

I started work at 7:30 this morning, so I got up nice and early at 5:30 (with help from a text/call from Chris), grabbed my shower and packed my bookbag. I brought my portfolio stuff with me, as well as my steel toe boots and my knife kit.

I headed off to work, in the drizzly weather that Halifax had (all day) today, arriving at work shortly before 7. Normally we are not supposed to be on the premises more than 15 minutes before our shift, but I knew I had to try my uniform on, and find out where and what I was to do today. As well as I had a few internship questions to go over with Chef.

I put on my uniform, and Jennifer, the girl who I will be shadowing during my internship, and Chef Dorthy, the Junior Sous Chef, noticed that my uniform was much too large. Unfortunately I was wearing the smallest size they have. With that I put on my boots, grabbed my knife kit and followed Jennifer to the uniform room where I got a green side towel, a stiff apron and a black skull cap.

I was led into the kitchen, where Jennifer informed me we will be working in Garde Manger, doing salads, sandwiches, and trays for the banquets, as well as Club Lounge. Club Lounge is a food lounge for guests staying on the 5th and 6th floors of the hotel. These guests are spending more money, to receive unlimited access to the food in Club Lounge.

I started off with making salads. I cut up baby tomatoes, to be paired with green onions and olive oil, salt and pepper. I learned that grilling cut lemons, produces a less-sharp lemon juice when squeezed, and I added this juice to the salad. I also made a pasta salad. The pasta was already cooked for me by Donald, he is in charge of soups and stocks, as well as he made Jambalaya today. I mixed black olives, Greek vinegrette and feta cheese with the pasta. The last "salad" I prepared was actually just mixed greens which the guests would add their own dressing to. I chopped up 3/4 of a box of Romaine Lettuce, and a full box of Raddicho. These were all thrown into a sink, which had a soap dispenser of Vegetable Cleaner, which poured into the sink in a similar fashion as the dishpan soap and sanitizer at school. After They were washed, the leafs were to be put into a "Green Machine", this was an electronic salad spinner, which took two loads to dry everything I had prepared. After they were dry I plated everything up into square cut bowls, wrapped them and sent them with the servers to cart up to the banquet rooms.

After all the salads were done I was to go for my lunch break. I was still pretty lost in the building, but the cafeteria wasn't that hard to find since it was between the uniform room and the locker rooms. The cafeteria doesn't take money, it takes meal cards, which are directly taken off your paycheck. I had received a meal card during orientation for the sum of $2.50. I wasn't expecting to get very much with this card. I went up to the woman who ran the line (I forget her name, she wasn't wearing a name badge, I'll have to ask for it again tomorrow) and saw the prices. I could get 2 eggs, 2 toast, bacon and hash-browns for $1.25! I was very excited. So I presented my card, and noticed they had chocolate milk, I asked how much they were and she answered $0.75 for the 500mL carton. So my entire lunch for $2!

I sat an ate for a bit, and then quickly headed back to the kitchen; while I had a 30 minute break, I knew we had a lot to do, and little time to do it in, so I hurried back.

When I got back Jennifer told me we would be starting on fruit plates, or rather I would start on them. She was still busy taking care of something else, all morning she had been making sandwiches while I made the salads, and now she had to finish something else. I didn't mind, I enjoyed being given the trust to do my own thing, with little guidance. I pulled out the cantaloupe, honey dew, watermelon and pineapple. Or rather, I only pulled out the watermelon as the rest were already waiting for me at my station. I managed to drop one of the ten watermelons bringing them back from the walk ins (first mistake that cost the company money) and it split open and was thrown out.

Today I learned that cantaloupe are cut on a red cutting board. This is due to the fact that the rind is contaminated. The rind is porous, and the people who are used to collect cantaloupe from the field are severely under paid. They also do not get bathroom breaks, so they usually go to the washroom in the field. As you can imagine this waste is washed into the cantaloupe where it breeds. Morale: Always wash your cantaloupe after you have removed the rind!

I set about cutting and traying the fruits. Which was a lot more work than it sounds, as each fruit, there were 4 of them if you remember, needed twelve trays... each. By the end of the day my hands were raw from the acid in the pineapple, the new blisters from my knife, and the sheer repetitive motion. Yet I have never been happier in my life.

Jennifer and Nicole (Nicole is a CIC graduate, from the Culinary Arts program as well as the Pastry program) had a function to go to around 5, which was no problem since our shift was done at 4. Yet 4 was creeping up quickly, and we still had piles of stuff to do. Jennifer called Chris, the Sous Chef, over to see if he would give a hand, which he agreed to. She asked him to do the berries for the banquet that I had just cut all the fruit for, and he said he would once she had left. So with that I was given my final task of the day, which was to tray up some smoked salmon.

While I love the smell of smoked salmon, the texture is something I was never too fond of, and therefor eat it rarely, or in tiny pieces where the texture is less apparent. Dealing with it with your hands for 20 minutes, leaves no imagination to the texture your fingers are enduring. I plated up 4 packages of the smoked salmon, wrapped them and cleaned up. By now Jennifer and Nicole were gone, so I went to Chris and Dorthy, sous and jr sous respectively, to ask if I was okay to go. They checked to see if everything was done, and I said everything except the berries. Chef Chris eyed me and asked if I wanted to stay and do them, he wasn't pressuring me, simply asking, and while I was tired, I was still happy, and still motivated to stay and work a few more minutes.

By the time 6pm arrived, I was tired, my feet hurt, my knees hurt, my back hurt, my hands hurt, I was stained red from strawberries, and had taken a small chunk out of my finger; but I was still happy, and more importantly, I had finished the twelve bowls of berries, wrapped them, and put then in the fridge.

As Chef signed me out, with two hours of overtime already on my sheet, I was a happy, tired, beaming intern.

Paperwork, Paperwork

Today I started working at the Marriott. I am now an official employee!

I filled out every form known to mankind, from payroll, to privacy policies, tax returns, sexual harassment policies, and the best... benefits!

Let me start off chronologically, as other wise I'm overwhelmed with excitement.
I left my apartment shortly before 12:30, in order to walk down to the Marriott in time for my 1:00 appointment with, I thought at the time, Chef. When I arrived, it was about quarter to one, and a bell boy approached me. I told him I was there to see Chef about starting my internship. He led me to the restaurant, where I waited outside while he went to see Chef.

He returned, telling me it was actually Human Resources that I was to be meeting with, and if I could follow him, he would lead me to their office.

I followed and was told to wait on a couch, as they were still out to lunch.
I sat on said couch until about 1:08. I looked around the hotel and realized that I was severely under dressed in my jeans and Culinary sweater. I noted the crystal-like ceiling, the Starbucks (and appropriate Starbucks carrying guests), the frosted windows in the floor above me and the uniformed staff. I noticed the couch I was sitting on was soft, and clean, and the table beside me, after thorough inspection, was dust free.

I also noticed a group of three men sitting on a group of chairs on the other side of the lobby, looking just as out of place as myself.

Just then a woman came up to me, and introduced herself as Angela, and knew I was Kyleen before I had a chance to introduce myself.
She told me to stay put, and she went over to the aforementioned men who looked like me: out of place. She then brought us over to the Starbucks within the hotel, and bought us all a drink. (I got a Chai Latte.)

We were brought to the boardroom where 4 stacks of paperwork greeted us. We all sat down and were briefed. Angela was very friendly, and joked a lot so we felt at ease, I know I asked a lot of questions that I otherwise would not have asked had it of been a more formal setting.

We signed everything handed our way, and explained everything carefully. We received copies of all the policies in length, which I am going to look over later on this evening. I was told I have the position of 3rd cook,(!) and how much I will be paid hourly.

We received our name tags, pass cards to get in and out of the building, a $2.50 meal card (which she said should do for two meals or three), a "Genuine Care Basics card" (customer care) as well as a schedule of everything with hours in the building. Received our lockers, with combination number. This is where we are to keep our uniforms.

After all the paperwork was done, we talked about employee benefits. From what I can tell, Marriott really takes care of it's employees! We get a free nights stay at the hotel, so that we know what it's like, and can pass info on to customers, we get discounts for ourselves, family and friends at any Marriott, we get 20% off Cow's ice cream, unlimited access to the fitness center, access to the pool on Sundays, staff appreciation week (in May so I will actually get to enjoy it), your birthday is a paid holiday, and an online reward points store.

Angela took us for a tour of the building, where we saw the fitness room (I will definitely be taking advantage of that benefit! Apparently Reebok filmed a commercial in there with Sydney Crosby.), a guest room, which was very nice with a jacuzzi, 2 flat screen tvs, a couch, king sized bed, breakfast nook and bathroom. We were then brought down to the pool, where we were shown the pool side rooms, as well as the outdoor summer patio.

Then we were all brought downstairs to our appropriate departments (I was the only one in Culinary) and left to speak with the people we will be reporting to.

I spoke to one of the Chef's, and received my uniform and schedule. I also met Jennifer for a brief handshake, and I will be shadowing her tomorrow, and making 100+ sandwiches.

I am to report in for work at 7:30am tomorrow morning. :)

In Twix news

Twix is adjusting very well. She is currently smelling my armpits, and by the looks of things doesn't like my deodorant. She is a quick girl, and darts around my bed sniffing everything. She sleeps a fair bit during the day, and while the first night here she made some scurrying, last night I didn't hear a peep from her.

Her tail is amazingly strong, if I go to pick her up, and she has is wrapped around something, then that is where she is staying.

As I'm typing she is chasing my fingers around, so I guess she wants to play.

T minus 3.5 hours...

I start my internship at 1pm today, just the paperwork and everything, but either way, it will be a start to my summer! I'm pretty excited, as well as pretty nervous.
I need to stop by the bank to pick up a voided cheque, so I can set up my payroll right away.

I emailed with Chef yesterday, and found out today is no uniform, so now I need to find something to wear. I wasn't anticipating this, so I actually don't have any dress cloths with me.

Twix

I wanted to take a post, and talk about Twix.

I just got her today, a few hours ago.

She is a female rat, small in nature, and black and white markings. She has a long tail, which she uses to stabilize herself when she is on my shoulder.

I woke up this morning, and decided I should have a companion while living here in Halifax, so during my errands, I headed down to the Pet Unlimited and found her. She was the most active in her cage, and when I asked to see her, she was cuddly and friendly.

I was given a cardboard box to carry her home in, and a bag of food, with instructions to share people food with her whenever possible, as it increases their life span.

I then headed over to the Dollarama where I found a bucket deep and wide enough for her to nest in.

I took 2 buses home, and she was shaking, and has dirtied her box. Once I cleaned her up, and laid some paper towel in her new home, she quickly returned to her less shaky/paranoid version.

Currently her home has a small hand towel, and old sock, a toilet paper roll, 2 sheets of paper towel and some food; which she has pushed to their appropriate corners, and then snuggled under the towel.

She is smart as all get out, and has already learned that she gets a cheerio if she gives me a kiss.

All Moved In

Sorry I didn't blog yesterday, I just arrived in Halifax, and got everything unpacked and all settled in.

Mum, Sue and Jeff, along with Ian, drove me up to Halifax, where I got a tour around, found the closest bus stop, best newspaper/magazine stand, Pete's Fruitique, route to work, and all the public gardens! We went for lunch at Your Father's Mustache, bought me some cereal, milk and bread at a Needs (only thing open on Easter Sunday) and got moved in!

I live on the top floor, so Sue, Ian and Mum helped me carry my things up the stairs, as there is no elevator.

My room is awesome! It's plenty big, and during the day, the window stays open and keeps things nice and cool. After a few hours, I had everything all unpacked, and it looked like home.

Today I went out and bought some groceries, walked around downtown, hit the bank and got some laundry quarters, and bought myself a pet rat!

Yes, you heard me right, I have myself a pet rat. Her name is Twix, and is adorable!

Time Flys

I know I haven't updated this often, ahem, at all this year. This was not my intention, I did plan to keep a record of everything I did, for my own personal memory as well.
But that is the past, and I can't do anything about it now.

I start my internship April 27th, and will be moving to Halifax shortly before than. I hop to keep everyone updated with my life, via this blog, this summer.

I have motivation to update more often, as I need to keep a journal of everything I do in the kitchen for my internship portfolio, so I thought I would use this blog as a way of recording everything, and keeping everyone informed at once.

I have started packing up, it's amazing how much stuff I seem to have accumulated. As a wise man once said "The things you own, end up owning you." So I have gone through things, picked out what I can sell, what I can donate and what is junk and just needs disposed of.

I have yet to go through this process with all my possessions that are still at my parent's house. This will have to be done at a later date.

Updates in my life: I have a boyfriend, his name is Chris. He took Paramedicine this year, and is currently doing his on the job training (OJT) in Charlottetown. He came home with me over March break and met my family, and they all love him. (Or at least they are pretty convincing if they are just bluffing.) This summer will be a little weird without having him around, as as it is now, we spend pretty much every minute together that we can.

I started working at the Empire Theatre here, and actually just had my last shift on Sunday. I am hoping to return there in the fall, when I move back to Charlottetown. I love my theatre co-workers :) They truly are an awesome bunch.

Tim, Chris' roommate, will be my roommate next year, along with Scott, their next-door neighbour and our year long friend. I think we will all make awesome roommates. I already know what it's like to live with Tim, ahah, I'm in his room often enough, and do (less than) my fair share of cleaning.

This year I took up Yoga classes, which seem to have dramatically improved my back problems. Not to mention it relaxes me and seems to lessen stress. I am a believer in Yoga now! I hope to continue my membership next year, as I still have money left on my gift card that my Aunt Sue gave me.

Everything is winding down now, I'm almost fully packed except for things that I am currently using. As I mentioned before, I have gone through my things, and I believe I have reduced my pile of worldly possessions by half!

I believe I will now make myself something to eat, I have been trying to not buy any groceries for the past while, so food options are limited, but I want to use up everything before I go.