As you may know, my second semester is almost up and finals are coming up. I do have one test but instead of that I have papers for nearly every class. You see the difference between the finals at major universities and the finals at my college is that my college is more like "semester projects" which gives me a little more creative control. so for the next few weeks I'm going to be typing away paper after paper until my fingers come off. Some of the subjects that would be associated with these papers would involve my experience as a server, exotic berry suppliers, and other possible blog topics I have written in the past.
For Monday, I was in a "duo team" with my good friend Mark-Anthony in making stuffed pork chops with corn bread stuffing. While Mark was making the corn bread stuffing, I was working with chef on the pork chops. To tell you the truth, this was the first time I have to handle raw meat in a professional setting with my sanitation licence, so I was being very carefully on how I touch the meat and cleaning my work area. I tried to make sure I didn't cross-contaminate any other food, so I washed my hands constantly and try not to touch my face. After many hand washes, searing the pork, and stuffing the pork until they look like big meat tacos; I cleaned out some of the tables and I found some interesting equipment. I found a buffet heat lamp board (where they carve the meat at buffets) and a 1990s food dehydrater. I wanted to ask to see if the American Pickers would come in and take a look at them but I realized that chef is still probably still using them, so I just put them back where they belong.
Wednesday was good day for serving for me, because after last weeks episode, I felt more confident then ever to serve. I had a little trouble with "juggling tables" but it was a smooth night. I also heard that some people still say I look like really nervous, even though I am really relaxed about the service. I guess it takes time to rebuild reputation as a server after a big melt down.
I also landed an interview on Thursday with the zoo for a new line cook position and when I came in for the interview, it was better then what I expected. For one thing, the General Manager is really nice and calm about the interviews. She also explained a lot about our job were about to get, her job as a manager and how she wants to be "the fun boss." Now to me who never had a job before, it sounded like the best first job because when you have a boss who is friendly but at the same time expect the quality of the food from an exclusive restaurant, you could learn a lot more about the business then just working on the field for years. After the interviews, we took a little tour of the bistro where she runs it in the zoo. Now the bistro used to be a concession stand where people usually get snack food like nachos and hot dogs, but she "re modify" the stand into a working kitchen. The more we went through the group discussions, the interview, and the tour; the more I wanted to get started.
Before I bid you a-do, I do want to tell you that all my lecture classes are off for vacation (why the practical classes are still on, I'll never know.) So I'm going to be spending more time on my papers and projects. So if you have any other comments them keep on coming and for now, I bid you a-do.
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