Externship week eighteen

One of the dish from this week

Moving forward, close to the end...

It was my second week at Crave (yes, I am late again, don't know why this time). Second week was better than the first one. I did less prep work and more cooking. Also it's easier to work now, as I know people better. That part of my externship (changing a kitchen every second week) was probably the most difficult.
Also the chef here is really good. He spends a lot of time in the kitchen and he is ready to share his knowledge and experience with other people. I like this environment, because it's impossible to know

Externship week seventeen

Everyday tasting at Crave

The gift from the above...

Unexpectedly I found out that there is a rotation this week for me. My internship at the Japanese place was just for one week. Actually it was a gift from heaven. I came to work like to a salt mine. The place I was moved to is quite nice. The majority of people are Mexican here, but they are different! They are friendly and ready to help



Monday
Worked with a receiver. Helped him to sort out all stuff we have received that day. Monday is usually the biggest delivery throughout the week. There were a lot of produce, meat, and some other stuff. After that we were working on prep. Delicata squash was the fist job. I would expect

Externship week sixteen

Temaki with spicy tuna

What you can expect in Japanese kitchen?

I apologize for finishing this post so late. The whole weekend was dedicated to sort all belongings we shipped from Canada. We finally received it here in SF, so we had to pick up our container, unload it, return the container to U-Haul and sort everything. The apartment is still remind a warehouse, but it's getting better.

About my externship. Last week there was another rotation and I am at the Japanese cafe called Atom. I was really excited about this place, because I love sushi and hope to practise how to make them. I was in a state of shock. Have you seen a movie Ramen Girl? It was not SO bad in the kitchen but close enough. I though that there is a standard on campus, but I was wrong. So what to expect from the Japanese kitchen? I would say Japanese attitude. If you are an intern in the kitchen you are

Externship week fifteen

Latkes we made on Friday

Back to the Root.

This week I moved back to the Root cafe just for three days. I supposed to be at a different cafe, but last Friday it was changed. It's a new feeling for me to be back at a cafe I was before. Everything is familiar. It looked like a break.

The chef was happy to see me as well as the team.