The first day
Ugh......
There is a name for the type of food I'm making...it's called Burn n'turn. Burgers, chicken burgers, kids fingers, crabcake sandwiches, chicken ceasar salads....etc etc. This is not challenging haute cuisine right here. As my trainer Jason put it "this is a glorified McDonalds."
Ugh, a year of culinary school for this (smacks self in forehead) Why didn't I stay at Ramada? Where beautiful food is the least that is expected of you. I never knew it was so difficult to make something tasty.
Then I worked Memorial day.
If you've ever worked in a restuarant you know the busy period is called "The Rush" or "You're in the Juice." (I'm toning it down a bit, chef's are known for colorful language) Well, normally, they last about 2, 2 and a half hours. THIS WAS 4 AND A HALF HOURS! 4 and a half hours of a bills list (order list) never less than 30 tables. Even for a 5 minute to cook burger, that's a hell of a long time to wait! At the end of the day we'd served over 750 covers. And the next day we did even more! What a way to start a new job.
So there is some challenge to it, I'll come out more organized and a lot faster than I was before. I'm pretty much in charge there, the only one there on weekdays is me, I'm responsible for all the ordering, all the prep, and making all the food. It's all self motivated, nobody checks in on me. So if I get in the juice, it's my own fault. But it's also kinda rewarding when you're booting out bills like nobodies business, and the chef comes to you the next day and says "You did all that and you didn't have to call for help on the line?"
It's not glamorous, but when it gets busy, the executive sous chef and the executive chef are right there on the line with me, slinging burgers. I guess it's a part of the industry and you'll never get past it. So I'll learn what I can, and countdown to the day when I get to move to the fine dining restaurant (July 4th! YAY)
well, this ended up not being so much about the first day as work in general. oh well. it's still a damn fine read ain't it?
There is a name for the type of food I'm making...it's called Burn n'turn. Burgers, chicken burgers, kids fingers, crabcake sandwiches, chicken ceasar salads....etc etc. This is not challenging haute cuisine right here. As my trainer Jason put it "this is a glorified McDonalds."
Ugh, a year of culinary school for this (smacks self in forehead) Why didn't I stay at Ramada? Where beautiful food is the least that is expected of you. I never knew it was so difficult to make something tasty.
Then I worked Memorial day.
If you've ever worked in a restuarant you know the busy period is called "The Rush" or "You're in the Juice." (I'm toning it down a bit, chef's are known for colorful language) Well, normally, they last about 2, 2 and a half hours. THIS WAS 4 AND A HALF HOURS! 4 and a half hours of a bills list (order list) never less than 30 tables. Even for a 5 minute to cook burger, that's a hell of a long time to wait! At the end of the day we'd served over 750 covers. And the next day we did even more! What a way to start a new job.
So there is some challenge to it, I'll come out more organized and a lot faster than I was before. I'm pretty much in charge there, the only one there on weekdays is me, I'm responsible for all the ordering, all the prep, and making all the food. It's all self motivated, nobody checks in on me. So if I get in the juice, it's my own fault. But it's also kinda rewarding when you're booting out bills like nobodies business, and the chef comes to you the next day and says "You did all that and you didn't have to call for help on the line?"
It's not glamorous, but when it gets busy, the executive sous chef and the executive chef are right there on the line with me, slinging burgers. I guess it's a part of the industry and you'll never get past it. So I'll learn what I can, and countdown to the day when I get to move to the fine dining restaurant (July 4th! YAY)
well, this ended up not being so much about the first day as work in general. oh well. it's still a damn fine read ain't it?
posted by ThePassionateChef at 9:28 PM
2 Comments:
fine indeed!
Good to hear from you. HEY!! You move up on my birthday. Two things to celebrate.
Can I add you to my blog list?
good to hear from you too!!!
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