Week one
Wow.
I started my first week at Mas (farmhouse) in the Garde Manger and it was amazing, It's hard work, but honestly, I feel a bit more comfortable there than I did at school, which is very weird. I have a lot of prep to do, and its very prescise. Some of the dressings and sauces require a lot of undivided attention and I have a lot of fish butchering to do, which has never been my strongest point.
The rest of the kitchen has been very helpful to me, even when we were slammed this weekend. I was there from 1230pm to around 1am and my friends who I had not seen in months waited over an hour for me to get off work. I felt really bad about that too :(
I still need to get more comfortable there, my sous chef says I am being too hard on myself and when rushes come, I don't always know how to handle them properly, considering the guy who trained me was also new, the saucier was worred about my organization and how I might be "set up for failure" by the new guy who trained me. But he is moving to the morning prep shift, so I can learn from the people who trained me when I was an intern there.
But the week of training with someone else (who didnt know half the damn recipies) is over, and now the station is mine.
Plus the 11-12 hour days arent so bad at 5 days a week, I love the people I work with but it has been a bit altering on my lifestyle, in a really good way. Its hard though because I have not had time to check my email, update my Lj or keep in touch with people from across the US of A. *Le sigh*
Got today and monday off, gonna go to the gym, clean my room, do some laundry, have lunch with dad and prep myself to quit smoking. Tuesday is the big day, day one of the patch and being an ex smoker.
I started my first week at Mas (farmhouse) in the Garde Manger and it was amazing, It's hard work, but honestly, I feel a bit more comfortable there than I did at school, which is very weird. I have a lot of prep to do, and its very prescise. Some of the dressings and sauces require a lot of undivided attention and I have a lot of fish butchering to do, which has never been my strongest point.
The rest of the kitchen has been very helpful to me, even when we were slammed this weekend. I was there from 1230pm to around 1am and my friends who I had not seen in months waited over an hour for me to get off work. I felt really bad about that too :(
I still need to get more comfortable there, my sous chef says I am being too hard on myself and when rushes come, I don't always know how to handle them properly, considering the guy who trained me was also new, the saucier was worred about my organization and how I might be "set up for failure" by the new guy who trained me. But he is moving to the morning prep shift, so I can learn from the people who trained me when I was an intern there.
But the week of training with someone else (who didnt know half the damn recipies) is over, and now the station is mine.
Plus the 11-12 hour days arent so bad at 5 days a week, I love the people I work with but it has been a bit altering on my lifestyle, in a really good way. Its hard though because I have not had time to check my email, update my Lj or keep in touch with people from across the US of A. *Le sigh*
Got today and monday off, gonna go to the gym, clean my room, do some laundry, have lunch with dad and prep myself to quit smoking. Tuesday is the big day, day one of the patch and being an ex smoker.