fasterinfall

have an interview coming up. not scheduled yet but they want to meet me. its for a sous chef position. i have been a lead line cook totaling about three years. this is the next step up when climbing the ladder. its a neighborhood restaurant that has a strong beer and wine program, and a pretty decent and interesting menu from what I can tell. I've always envisioned a great corner restaurant, casual with fantastic food, as being what i wanted to run or own if i ever decided to own a restaurant. so maybe this could be a great step away from the hotel kitchen and back into independant restaurants. or it could be a shit hole.

in other news i presented a finished salmon plate, with proper entremetier to the chef as well as the the marketing team for the restaurant, in room dining, and hotel GM. we gave them four dishes and chef had asked me to present that one. i think it might be going on the menu, which would be interesting should i leave.

this is a good first plate with all the proper stuff. but the zucchini is going to get moved around a bit.