Another busy and full of work week passes by in the restaurant as a new young guy arrives in the restaurant. Being 2 months deep into this journey i know a fair bit of the restaurnt's routine so i am his starting guide. As he is a candidate for a chef de partie on the station i'm working with the sous chef i have to introduce him to all of the dishes we serve, the mise en place, the thermotops management and how to keep them clean all the time and last but not least the preservation of the unpacked vacuumed products after every service. As for me this week i learned a whole lot of new things regarding mise en place for everything. With the seafood and meat delivery came my knowledge on how to clean squids, octopus, clams and escargots. Learned how to debone a whole leg and how to chop it properly for the needs of the service that we provide.Finally the preparation for the two hundred people was finished and now all we have to do is to wait the day the people arrive. Personally i cannot wait to experience such a huge group service.Be here with me the next week as i will reveal what it feels like to provide for a big group.
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