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.

Externship week fourteen

A label we use

Last week at the Mexican cafe

This week was the last for me at the Mexican cafe. I was able to learn some dishes and the more important the spices to use in Mexican cooking. I will definitely try to cook something at home to try. Also the Mexican food in general are quite simple, so it might be a good idea to have a Mexican dinner or lunch.

Externship week thirteen

Is it easy to roll a burrito?

This week was really short for me (at work). I worked only one day - Friday. It was a new place again, this time the cafe name Masa. This cafe cooks Mexican food. I am excited to be here. I like some Mexican dishes and some of them are really simple.

The day started with a call I received from the chef. He missed me (?) and gave me a call around 7:20 when I was in a shuttle. Probably I should have let him know that I am a late bird:-) When I came to the cafe it was a bit chaotic there, however I managed to find a right person and be placed to work.

My day started from peeling butternut squash with peeler, then cleaning them from seeds, and cutting them in a bite size pieces. Actually this was the first time

Externship week twelve

Mint-chocolate macarons

How to make French macarons?

My apologies for finishing this post so late. Last Wednesday I left for Toronto and there was no access to the internet for me. The next post will be at the end of the week as I will be back to work on Friday.

The second week at the Big Table and it's going to be a short one. I am working three days only and then go to Toronto for a week. This week there is a new shuttle driver in the morning and second day in a row I want to kill him. It seems he was enjoying morning ride in the traffic, no sense of urgency. Instead one hour drive he did it in an hour and twenty-twenty five minutes. Yes, the traffic is bad in the morning, however the other drivers somehow were able to make it in an hour.

What was going on at work? Again, out of three days I was able to choose the stations for two. And guess what I choose?

Externship week eleven

Stuffed pepper (Serbian menu)

What do I want to do? 

Last week the chef at Root asked me if I want to stay for one extra day and work on Monday there. She had a Serbian menu and she wanted me to work that day. I did. As a result my rotation happened on Tuesday and not on Monday as usual. The new place Big Table is quite busy, there are 600-800 guests on average for breakfast and 1200-1500 for lunch. The chef is a nice guy, very knowledgeable, hope to learn something here.

What was new for me is that I was asked what I want to do. It was great to be able to choose station I would like to work with.