So far I have been able to do two shifts over in the pastry station. I love working over there.
I got to caramelize the sugar on the creme brulé, portion out cookie dough, so a plate up of the desserts, and help out in general ways.
I even got to decorate cupcakes, old habits die hard! I still can pipe a perfect swirl.
I am hoping to be able to do this on a much more frequent basis. As when I spoke to the head of pastry, she said that any time I am done early, and am still interested in putting in a full day, she will be more than happy to give me a few hours.
Tuesday, June 14, 2011
Fridge Down
One of our walk-in fridges is down, and has been for 3 days now, this puts extra product in the other fridges, and a tight squeeze and some shuffling around to get to all of the produce.
Fewer bodies, More work.
I was absent from work for one week, due to a family member passing away. Chef was very understanding, as I found out during my lunch break, and when I came back into the kitchen with tears in my eyes, he came up to me, said to leave immediately and I had 7 days off. So I quickly tidied up my station, picked up my knife kit and left. Only after I was back in my apartment did I realize I forgot to punch out, but I figured it would be okay, seeing as all the cooks and Chef was aware that I was leaving.
I hopped a bus that day, and returned to Moncton, NB to be with my family for a week.
When I came back, I found that I had a bit of a curve getting back into things. My body was tired again, just as it was the first week of my internship, and I was forgetting minor details in the kitchen. I quickly was able to jump back into things.
The next day, my trainer, Jen, was due to go on her vacation. So I prepared myself to have a busy week. So far it has not been a disappointment, but also not too over whelming. Jr Sous Chef Dorothy has been helping me out the past two days, and our BEO's tend to run 2 pages long. Together we work away at in, and usually can get a fair bit started on the next day as well.
I am very grateful for my day off though, as I had a lot of sleep that I needed to catch up on.
I hopped a bus that day, and returned to Moncton, NB to be with my family for a week.
When I came back, I found that I had a bit of a curve getting back into things. My body was tired again, just as it was the first week of my internship, and I was forgetting minor details in the kitchen. I quickly was able to jump back into things.
The next day, my trainer, Jen, was due to go on her vacation. So I prepared myself to have a busy week. So far it has not been a disappointment, but also not too over whelming. Jr Sous Chef Dorothy has been helping me out the past two days, and our BEO's tend to run 2 pages long. Together we work away at in, and usually can get a fair bit started on the next day as well.
I am very grateful for my day off though, as I had a lot of sleep that I needed to catch up on.
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