Actually the week was pretty good. I didn't say too much the first day, just did what I was told. Which it turns out was to prep a bunch of onions, do dishes, serve breakfast and lunch, clean up and that was Day 1 done.Day 2 was little better. I prepped onions, peppers, asparagus and carrots, then got the egg plant ready for Egg Plant Parm. More dishes and more serving. Here is a Veal Roast I carved and served (but didn't cook). It did taste great though.
Working the serving line helped me understand how those heat lamps kill otherwise great food. For the last 24 years I just figured military cooks were best at drying out great food. Oops, I owe the entire trade an apology I guess.
Day 3 started to get much better. I did still do a lot of dishes, and prepped more onions and peppers, but I also got to make a giant pot of Seafood Chowder, which the shift supervisor let me season and adjust for consistency as I saw fit. Not bad for day 3, but I think it is because I work non-stop, never complain and am fairly mature (could be also because I am still officially a Warrant Officer in a military kitchen).
I mentioned earlier I had splurged on a new knife before I started in the kitchen. Here is my new Shun beauty along with my old Global work horse. Both amazing, but look at that Shun!
Happy St Paddies Day!
Although I love the food, refreshments and spirit of the modern celebration, I am conflicted as some speculate (and I believe) that the "snakes" St Patrick drove from Ireland were actually the Druids in the name of stamping out the Celtic way of life in favor of Romes Christianity.
Here is my favorite way to drink Irish Brew
Guinness and Harp Black and Tan (Yum)
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