Moving Around

I spoke to Chef awhile ago, about getting the opportunity to move around into different components of the kitchen.
Well the past two weeks have been just that.
My shifts in 44 North breakfast have been so wonderful. I work the omelette station, and as I have previously discovered, I love being in contact with the guests and customers. I love hearing where they are going on vacation, and I enjoy showing off a bit in front of them. By day two I was able to flip and catch and omelette in the air which usually got a nice "ooooh" and "aaahhh" out of the guests.
The most exciting thing that happened is that I got to speak some German! There was this woman and her husband who came up to order an omelette. They had a son, who was about 8 years old. I noticed he was talking to his mom, and then she was trying to translate - poorly - what he was saying into English. So I just casually asked the boy what he wanted - in German. the reactions on the parents face was awesome, and we quickly fell into a conversation asking how I learned German. I found out they lived not 20 minutes from where I was, which is why the dialect was so close.

I also had my evening 44 North shift which was a bit stressful I will admit. A nice sort of stress, that quickly turned into a bad sort of stress. I had no idea what I was doing, I did not know their menu at all, not even what each plate was supposed to look like in the end. As each of the chips where coming through, I was trying to figure out what they said, and even if it was my responsibility. As I was doing Pantry. Therefore salads and sandwiches and the like. Well a beet salad is grill though, as it is a hot beet salad. Little things like that, all quickly added up for a stressful night. The walk-in was used as a cool down room, for me to gather my thoughts and get ready for the next rush.

Working in the Fife and Drum is a bit of fun, though the kitchen is cramped, and the menu doesn't allow for a whole lot of cooking. It's mostly nachos and potato skins. It was incredibly warm in that kitchen, but the waitresses are nice, the customers are more patient, and it is a fair bit slower, so we have time to get prep done, and keep a tidy, tiny, organized kitchen.

I also learned how to make beer battered fish, and blueberry grunt which has turned into my boyfriends favourite dessert. He had it when we went to Fife and Drum, and again when we went to 44 North.

All in all, I enjoyed working in my different stations.