The Internship Begins!!!
Soooooo, I’m in the internship phase of my education, which means I’m working for real in a real kitchen with real wages. I’m so happy that I’m actually going to be earning money again. Plus, I’ll probably be working a lot of overtime during the holiday season, so that means even more money.
Hmmmm…. I sound kind of shallow. But really, it’s been a while since I earned some money since I’m a full-time student again. It’s nice to have an income.
It takes me an hour to commute to the hotel, which for now is okay, and gives me a lot of time to listen to podcasts and audio books. I’m a little nervous about the commute in the winter, but we’ll see what happens.
I’m working on the pm line, afternoons and evenings. I start at 3 pm, and work until closing, which is around 11 pm. I have, of course, already worked overtime, so occasionally I do go in earlier.
We have an open kitchen, so guests in the restaurant can watch us work.
Here are some of the dishes I’ve learned to prepare. I am training on the garde manger station, also known as the pantry station. Basically, I make the dishes that do not require any cooking. I make various salads, and also desserts.
The farmer’s salad has a really yummy lemon yoghurt dressing that is smeared on the bottom of the plate. Well, maybe smeared isn’t the right word. It doesn’t sound very appetizing.
A granite is kind of like frozen juice. And the scallops are raw. I didn’t think I would ever eat raw scallops, but I did try it, and it’s super yummy!
The butternut squash salad is great, too. The chunks of squash are warmed in the oven, and the greens are tossed with pumpkin seeds and parmesan in a sherry vinaigrette.
There is also a side salad I make that goes over grilled chicken: it has watermelon, salt, olive oil, and goat cheese feta. It sounds weird, but it’s pretty amazing.
I also make the cheese and charcuterie plates.
But my favorite to make is the beet salad.
Here are some desserts:
Good night! Sweet dreams!