Cool Beans!
Geez, it seems like so much has happened since I got hired on with the ristorante. I started working in the kitchen running salads, desserts, breads and working the ovens (that was about 3 weeks after I had been hired on as a prep cook, which I got down pat after about one week). I kind of figured that I would be there for a while since everything else was covered. About two weeks after that the executive chef came to me and asked me if I would like to "do" desserts. I told her that I was game for anything they wanted to throw my way. Long story short, I took over making most of their desserts (the owner even introduced me to his wife as their pastry chef --I still get a chuckle over that). I was also given free reign to start adding to the dessert menu. Tonight we started serving "death by cocoa" brownies with vanilla ice-cream,chocolate,caramel, and pecans. It was well received (and that's an understatement). I have other ideas for the holidays . . .(eggnog christmas custard and others), we'll see I guess.
Tonight I asked for a raise and I was told that I was long overdue for one and that it shouldn't be a problem (I got one about two months ago). I was also told by the manager that the owner is very impressed with my performance since I started with them and has nothing but good things to say about me. The executive chef told me yesterday that she values me more than about half the staff working the kitchen now and I have to tell you, that made me feel pretty good.
To top it off they want me to start cross-training on the other areas of the kitchen even though there aren't any spots open right now because they think that I have a lot of potential. All in all the job, though harsh, kicks ass so far! I would love to leave from this job and know everything they could teach me (as well as having a glowing reference).
It's still too early to tell if this is what I really want to do but so far the signs are looking pretty good.
Tonight I asked for a raise and I was told that I was long overdue for one and that it shouldn't be a problem (I got one about two months ago). I was also told by the manager that the owner is very impressed with my performance since I started with them and has nothing but good things to say about me. The executive chef told me yesterday that she values me more than about half the staff working the kitchen now and I have to tell you, that made me feel pretty good.
To top it off they want me to start cross-training on the other areas of the kitchen even though there aren't any spots open right now because they think that I have a lot of potential. All in all the job, though harsh, kicks ass so far! I would love to leave from this job and know everything they could teach me (as well as having a glowing reference).
It's still too early to tell if this is what I really want to do but so far the signs are looking pretty good.