Today ends Day 5 as A.M. Gardemanger at Meson G, this is also our third day open to the public. I dont mean to crow, but I am really proud and excited, since this is the first job I've had since I graduated last month from culinary. Some of the things I learned since starting: -The REAL importance and bredth of mise en place. -I can always go faster. -When in doubt, ask. I'm still working on the speed of my moves and plating skills, but other then that, I think I am pretty solid. The main dishes I prepare: *Beet and Citrus Salad with Goat Cheese, and Mach. (This one is my favorite, the beet puree with brown butter we make for the salad is out of this world!) *Deconstructed Chicken Ceaser Salad *Arugala Salad with Manchego Chees and Serrano Ham *Escabeche of Baby Vegetables *Mixed Green Salad with Braised Baby Vegetables.