I just got a new job!

Discussion in 'Professional Chefs' started by thetincook, Nov 12, 2004.

  1. thetincook

    thetincook

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    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.
     
  2. cheflayne

    cheflayne

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    "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."
    Sounds like you are off to a good start with a great attitude. Congratulations and you have every reason to be proud. Don't lose the excitement and best wishes. Enjoy the ride!
     
  3. jim berman

    jim berman

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    Sounds great! Keep a notebook handy... you never know when you will want to turn back the "pages of time." Literally.
    All the best!!
     
  4. thetincook

    thetincook

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    Yup, I transcribe everything into my notebook after every shift. It sure keeps everything straight.

    BTW, David Shaw, critic for the Los Angeles Times came in on Friday for lunch. I guess he liked what he ate! :chef: