Externship week nine

Working in the cold room,
feels like a North Pole

Where do you prepare cold dishes? Right in the cold room.

New place again for me. This time it's a cafe named Root. Don't sure about the name of the cafe and where did it come from. The chef is trying to play everything very simple, but with some sophistication. Anyway, it seems she know what she is doing and she is a nice lady. The manager of the cafe is not nice. Likely for me I saw her probably three times during the week.

Root is the only gluten free cafe at Google. There is no single item with gluten on premise. The chef is GF. I do not care much about gluten, but it is interesting to see what they are doing to substitute common ingredients. The cafe is opened only for lunch and that makes life quite easier.

Externship week eight

A typical menu for a day

Indian food the continuation...

That was the second week of my externship at the Indian reastaurant at Google. This week was slightly easier. It seems for me there work load was less than the week before. That in turn allowed me to pay more attention on what was going around, to ask more questions. Also I was able to finish my project at this place, to re-write recipes for one day menu in the CIA standard and then to cost all these recipes.

Externship week seven

An example of food served 

Indian cuisine...

This week is another rotation for me, this time this is an Indian food. The place I will be working at is the only place serving food restaurant style at Google (all other cafes are serving food buffet style). The curriculum for the next two weeks are very interesting and I am very excited about it. At the end of the next week I have to take a test, to show what I have learnt during these

Externship week six

Guess what they are doing? 

BA Catering the continuation...

The second week in the BA Catering. This week was more interesting than the first one. I was able to cook at the event and move a little bit beyond chopping vegetables in the kitchen. I should probably clarify about vegetables. I do not mind to do a prep work in the kitchen, I understand that this is foundation in preparation of any dish (you can not cook if you did not cut your vegetables). It would be great to move forward and do something more than simply cut vegetables for other cooks.

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?