Getting in the groove at work, post holidays has been a real treat. I'm learning so much and being given a lot of freedom to create along side the Chef. Most days its just Chef and I, making these catered dinners for 50-250 peoples. I'm making main courses, I'm making side dishes, desserts, salad dressings, sauces, you name it. Of course all under his guidance. With classes consuming 12 hours a week and work another 20-30, I'm putting in some time on my feet, in a chef's coat, moving and grooving, in a kitchen. It's wild, the body has been hurting! I think it is being on my feet all day in new ways (thank god for my Dansko clogs!). I'm using my forearms and legs (and butt) to lift huge pots and skillets of food; I'm standing and cutting for 4 hours at a prep table which oddly hurts your shoulders and lower back! Enjoy the food photographs below. Mmmmm...
Pesto Salmon, Rice Pilaf with Mediterranean Flavors and Seasonal Vegetables (Squash and Colorful Carrots) for 50! (Not the best photo of finished piece, we were in the middle of plating and handing it off to the servers.)
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