For my first day on the job I didn't do as good as I thought I would have. I learned that my knife skills aren't what I thought they were and I am terrible at standing in once place for 3 and a half hours. I walked in nervous as could be and met the head chef, she had a man who worked there for eleven years, who started when he was 19, show me around. After I was shown the place I was paired with an older man who was very quiet but sweet. He was very reassuring and made sure I didn't feel rushed or like I was doing a bad job. He constantly told me that I can take my time and relax, everyone around me got the vegetable platers and cutting done faster than me. There's always something to do in the kitchen. When I wasn't cutting vegetables I was assorting fruit, making salad dressings, slicing cheese, or cutting cookie dough in half. It was all pretty simple stuff but making sure everything looked pretty and identical was pretty aggravating and hard. I used a meat slicer to cut the cheese and make sure everything was the same size. The same man from early who constantly made sure I didn't feel rushed joked around with me about showing him my fingers after I finish a cheese. This took off a lot of stress seeing everybody has a sense of humor. No food is waisted in the kitchen, the cheese shavings that couldn't be used for platers is used for sauces. I also overheard the chef, Shannon, talking about giving the left over food to the poor. This made me really love the environment of the kitchen. They all got along lovely but also weren't afraid to tell each other when someone was doing something wrong. I really enjoy the kitchen and how everybody makes sure nobody is falling behind in their work. I took a picture of the meat cutter because I think that's what I did best considering it's nearly impossible to mess up on it.
1 Comment
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Deidre Supanich I have an internship at Polish Kitchen, 31339 Harper Ave, St Clair Shores, MI 48082. Link to Vintage House^
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