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Week 2

This week overall, was a successful experience except for the fact of my minor illness at the beginning that set me back slightly. For most of Tuesday, Wednesday and Thursday, I was having stomach cramps and some nausea, which finally calmed down once we hit Friday. This set back my capacity for efficiency slightly as I felt a bit slowed down, but nonetheless I was still able to complete all of the tasks handed to me.
In terms of food, I continued to develop my mastery of soup as I made two or three different versions, the amount of which I cannot remember exactly. I also continued my adventures into the realms of flour and baking as well as different variations of roux. Working with Hannah gave me a perspective into the life of a baker which if i’ll be honest made me happy that my passions lie in cooking rather than yeast and ovens, not to diminish that field of work at all, I was just able to solidify my passion for cooking this way. Also, if I’m to continue being truthful working with bread and dough, especially in massive quantities did find itself monotonous and tiring. I much prefer chopping as that pace is determined by your skill rather than pure strength and willpower to keep on trudging. Although this is all true, I made a sourdough starter which I am excited to implement later this week and perhaps keep alive for the rest of my life if not longer. I don’t know if I’m that dedicated or ambitious, but we’ll just have to see.
Otherwise, the dynamic in the kitchen is pretty static. I feel relatively respected as my labor has become a contributing factor in the overall success of the kitchen and has removed some level of stress when everyone is there, or in this weeks case, not.

I am excited to head into next week, but am sad that it will be my last. As I have two AP exams early in the week, I only have four days left in the kitchen, but I hope to make the most out of them and continue my journey that will hopefully conclude in another restaurant job this summer.

Comments

  1. AnonymousMay 15, 2019 at 1:00 AM

    Daniel, Keep up the good work. Sounds like you having fun.
    Cheers Dan

    ReplyDelete

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