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Second week at the same cafe. On Monday I attended orientation for all new employees of Bone Appetite. It was from 9 to 3. We were told how great is the company, what are the core values of the company, what we suppose to do and not to do, and so on. It was really interesting to know about some issues and the best part that it was 'on clock', which means paid time.
Tuesday was back to the kitchen. The whole day was devoted to the prep work. Morning started from broccoli. There were about five cases to cut florets off the stems. Then there were five boxes of corn to clean, break in half, and roast. A team leader prepared chipotle butter to serve with the corn. She started to beat butter with wire whisk attachment. Very politely I asked if there is a paddle attachment in the house. She said they are the same. Less then two minutes later there was a huge piece of butter inside whisk attachment (to my deep satisfaction). I did not asked any more questions on that. About 15 minutes before service I was told that due to miscommunication the compound butter was not mixed with corn prepared for the service, so I had to
take all corn, mix with compound butter, and place back to the serving vessels. After lunch I cut 12 quarts onion (medium dice) and three boxes zucchini (large dice).
Wednesday was slightly better. The day started with protein. There was pulled pork on the menu and it was cooked overnight. My task was to remove pork from braising liquid, pull the pork, and keep it worm. I got four 600 hotel pans (standard size six inches deep). Then I sliced green onion for the pork and about 25 bunches of parsley for another dish (sous chef was really pleased with parsley, how it was chopped, and even suggest to demo it). During service I mixed pork with sauce, dressed with green onion and sesame seeds and plated on platters. After lunch there were three boxes tomatoes waiting for me to slice, and my friends zucchini - one box to slice and two boxes to cut.
Thursday started from cutting carrots and onions for meatloaf. We needed 12 quarts carrots medium dice (likely there is special machine in the house) and 20 quarts onion medium dice which I did cut by hands (onion cut with machine would be too wet). During service I worked with roasted chickens. We had to cut the whole roasted chickens for serving size pieces and serve them on platters. After lunch we worked on meatloaf. We had to mix meat with vegetables and liquid and then form meatloaves.
Friday was probably the best day during the last two weeks. I cooked a dish on the menu! It was loaded cauliflower mash with bacon, cheese, and parsley (as we had no green onion). Cauliflowers were divided for florets and simmered till tender, then it was drained and broken for small pieces. Bacon was rendered and cut for small pieces, mixed with cauliflower and cheese. It was seasoned with salt and pepper. It was a nice side dish. I would probably skip bacon. I like bacon, however cauliflower has great taste, so cheese and milk would be sufficient to have a lovely dish. Then I had a 'field trip' to the cafe where I will be working the next two weeks. Before service I started to cut meatloaf and plate it on platers. During service I was asked to expedite. It was easy because there weren't as many people as usual (Friday before long weekend). After that the chef asked if I can help at the dish pit (I did). Then I made chipotle-lime vinaigrette. And that was the end of the day.
At the end of Friday I had a wrap up discussion with the chef. It was disappointing in some sense. He said that I am a great team player with excellent attitude. However he gave me 4 out of 5 for sanitation ('you have to familiarize yourself in a new kitchen') and 3 out 5 for my skills ('you need to learn how to cut three zucchini at the time, not just one, to work on efficiency'). What can I say? My goal is to learn cooking and not how to cut three zucchini at the same time. To be a prep cook you do not need to attend a culinary school. OK, the next week will be another cafe which is much better and I have heard very good opinions about the chef at that place. I am very excited to move there.
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