Monday
I began my project at 4pm at the restaurant, John Palmer's Bistro 44. I learned the basics of the restaurant and where everything is placed and such. I was then taught salads and desserts.
Tuesday
I learned how to open oysters properly, which is extremely tough but I eventually got the hang of it. I also learned how to make creme brulé without burning myself!
Today (Also known as Wednesday)
I was not scheduled to work but I did a lot of reading at home and cooked some tomato soup for dinner and made this delicious spinach dish.
Tomorrow I go back to the restaurant !
Katie- this sounds so cool!
ReplyDeleteI have always been interested in the restaurant business. I feel like there is SO much that goes on behind the scenes, from the most minute details such as direction a fork is positioned, to the bigger decision regarding pricing, and actually making the food!
Are you interested in pursuing a culinary career? How did you pick which restaurant to work with?
I am curious as to what the environment in the kitchen is like? Is it very high-stress, with a lot of tension and pressure? Or are people more laid back and into their cooking? Is it loud with music playing and talking or is everyone "in the zone" with what they are doing?
I hope you are enjoying your time and making some yummy foods!!
This sounds awesome! I didn't even know there was a correct way to open oysters. Can you explain more about this? (Maybe even a step-by-step tutorial!) I'd be interested to know how this restaurant compares to the one Miles did a project on in Creative Non-Fiction last year. The vibe seemed really upbeat. I'd be interested to know how the vibe and the attitude of the staff affects the vibe (and the culture) and even the success of a restaurant.
ReplyDeleteKatie I'm looking forward to reading more of your posts, do tell, what is the ultimate secret to culinary success???
It sounds like you're having a great time doing what you love Katie! now you have to cook for me or make me something out of the cookbook I bought you for your birthday :) What is Bistro 44 like, like what do they specialize in? Are you intimidated by all the older people around you who have devoted their careers to cooking while you are only a senior? I bet you are going to have the time of your life doing what you love! Maybe this will even be the defining moment for you and set you on a path to the culinary arts as a future career.
ReplyDeleteMiss you!! Eat lots of food for me while I'm in Montreal.