Externship week five

Zucchini stuffed and ready to be
cooked tomorrow

BA Catering this week.

This week there was another rotation for me and I have moved to Bon Appetite Catering. This department is quite different from cafes I worked before. There is no fixed time for service, but there is time to complete orders for different parties according to requests.

Monday
Monday was a bit relaxing as to compare with the previous four weeks. At the BA Catering that day was not busy. Also there was a new feeling for me as no time for a service. In the catering there are orders to be filled and all of them have different time. In the morning I made crostini. I had to slice thinly 12 baguettes, then season them with salt, pepper, and olive oil, and roast them in the oven. My next project, was

Externship week four

Moving forward, moving faster...

It was the second week at Hang Out. This week was a week of driving. On Monday I brought my car to the service, as somebody hit a passenger door. The dent was really small, but noticeable and since my car is in lease, I had no choice but to repair it (through insurance). So I brought my car and they gave me a rental one for the time being. Tuesday I drove to work because I had rental car with unlimited mileage. Wednesday I drove rental car again, because I had to pick up my car after work. Thursday I had big plans to go to Costco and BevMo. Costco did not work that day, but BevMo did. Friday I was a bit late in the morning and instead of rushing for shuttle I decided to drive and go to Costco after work.

At work Tuesday was not

Externship week three

Flatbread ready to be served

Starting learning tricks in the kitchen

This week was a rotation week, so I worked in a new place. This is a remote addition to the main campus of Google and located about 7 minutes drive from the main part. The number of guests are much smaller and I like it. Not because it means less work, but because there is no excuses for low standards. However, the low standards completely depends on the chef. If the chef allows it, you can do nothing.

The chef at this place is great. He is the youngest executive chef at Google at 26. He is almost all the time in the kitchen, constantly paying attention that everything is done as he wants it. He has no problem to clean a spill, or wipe a table.

So what did I do during this week?