Time: 8:20 p.m.
Hours Today: 8 a.m. - 2 p.m.
Total Hours: 6
Today primarily served as an evaluation of me, for the kitchen staff, but specifically for my mentor Nate Mazur and the director of dining services, Barb Major. Although in the past I have worked in the Proctor Kitchen, I had previously only had the opportunity to work with the Sunday night crew. Today allowed myself, my co-workers and superiors to get acquainted, but also allowed them to assess my ability and gauge the parameters for the remainder of the project. I worked on a pretty basic dish that Nate had done before: pasta with some sausage and a tomato sauce, but I am certain that I met their expectations, if not, hopefully, exceeded them. Once I had completed my dish for lunch, Nate and I chatted for a few minutes and created loose guidelines for the rest of the project. Each day, I will come in with a meal in mind that I have prepped for, and be able to conceive both independently and with guidance, depending on the dish. We also plan to have me run an action station at lunch a couple of times a week as well. Today, after I finished helping with lunch, I decided to do a pork loin for tomorrow. With that in mind, I rubbed three pork loins with a sweet mustard rub that I came up with this afternoon and chopped about twenty onions to later caramelize and serve as a compliment to the pork. I felt that I was able to achieve a lot today in that, my mentor and I now have a clear picture of what my role in the kitchen will be moving forward. Not only that, but I had loads of fun and look forward to going back tomorrow.
Hours Today: 8 a.m. - 2 p.m.
Total Hours: 6
Today primarily served as an evaluation of me, for the kitchen staff, but specifically for my mentor Nate Mazur and the director of dining services, Barb Major. Although in the past I have worked in the Proctor Kitchen, I had previously only had the opportunity to work with the Sunday night crew. Today allowed myself, my co-workers and superiors to get acquainted, but also allowed them to assess my ability and gauge the parameters for the remainder of the project. I worked on a pretty basic dish that Nate had done before: pasta with some sausage and a tomato sauce, but I am certain that I met their expectations, if not, hopefully, exceeded them. Once I had completed my dish for lunch, Nate and I chatted for a few minutes and created loose guidelines for the rest of the project. Each day, I will come in with a meal in mind that I have prepped for, and be able to conceive both independently and with guidance, depending on the dish. We also plan to have me run an action station at lunch a couple of times a week as well. Today, after I finished helping with lunch, I decided to do a pork loin for tomorrow. With that in mind, I rubbed three pork loins with a sweet mustard rub that I came up with this afternoon and chopped about twenty onions to later caramelize and serve as a compliment to the pork. I felt that I was able to achieve a lot today in that, my mentor and I now have a clear picture of what my role in the kitchen will be moving forward. Not only that, but I had loads of fun and look forward to going back tomorrow.
It is a pleasure to work with you. You fit right in with everyone. Your enthusiasm is contagious.
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