Ahhh, Britishness
Mindy and I just got home from seeing The Holiday with Marisa and Katie. I guess it opened tonight -- it's that new romantic comedy with Kate Winslett, Carmeron Diaz, Jack Black, and Jude Law, and it was really good! Of course, anything half-British is worth gold and you know me and romantic comedies, but this was good in it's own right. She and I agree it still doesn't take down Love Actually, but it's a very charming heart-warmer, indeed!
So while I still have class all three nights next week, last night was our final day of service in the restaurant, catering an alumni banquet for the school. I was tournant this week, which is basically a roundsman to help wherever needed, so I aided Rika with the breadmaking on Tuesday, Wed, and Thurs, then I assisted Brian as sous chef during service last night, which was fun. I got to check and clean each plate, then put the trays together to go out. It's been a really fun quarter, rotating around the different stations and putting plates together that are a lot more complex and delicious than before.
Now this week we clean the kitchen on Tuesday, prep Wednesday for our graduation portfolio banquet on Thurs, then just serve our dishes on Thurs. I was assigned to make a cold savory dish, so I chose to prepare a smoked vegetable and feta terrine with carrot puree, green pepper coulis, whipped tzaziki sauce, cous cous crisp, and olive powder. It will be "bangin,'" as they say.
Then I graduate on Friday already! I've been working on three job leads, so far. First, I re-contacted the executive chef at Merck, where I almost got the internship. As it stands, we've been playing some serious phone tag, but he wants me to come in for a day of trailing a shift and sounds interested in my working there. I know I am. Then, Manny works at Vanguard Group here in WC and spoke with their catering manager. She referred him to the HR person at Sodexho who works on their contract, so he's in the process of dropping my name and getting the information for me, which would be cool. Thirdly, my career services advisor also received a lead about catering at Widener University, so I emailed the chef a letter with resume. So hopefully something comes of these!
So while I still have class all three nights next week, last night was our final day of service in the restaurant, catering an alumni banquet for the school. I was tournant this week, which is basically a roundsman to help wherever needed, so I aided Rika with the breadmaking on Tuesday, Wed, and Thurs, then I assisted Brian as sous chef during service last night, which was fun. I got to check and clean each plate, then put the trays together to go out. It's been a really fun quarter, rotating around the different stations and putting plates together that are a lot more complex and delicious than before.
Now this week we clean the kitchen on Tuesday, prep Wednesday for our graduation portfolio banquet on Thurs, then just serve our dishes on Thurs. I was assigned to make a cold savory dish, so I chose to prepare a smoked vegetable and feta terrine with carrot puree, green pepper coulis, whipped tzaziki sauce, cous cous crisp, and olive powder. It will be "bangin,'" as they say.
Then I graduate on Friday already! I've been working on three job leads, so far. First, I re-contacted the executive chef at Merck, where I almost got the internship. As it stands, we've been playing some serious phone tag, but he wants me to come in for a day of trailing a shift and sounds interested in my working there. I know I am. Then, Manny works at Vanguard Group here in WC and spoke with their catering manager. She referred him to the HR person at Sodexho who works on their contract, so he's in the process of dropping my name and getting the information for me, which would be cool. Thirdly, my career services advisor also received a lead about catering at Widener University, so I emailed the chef a letter with resume. So hopefully something comes of these!