fasterinfall

cross training on saute this week. part of my responsibility as the lead cook is to be trained on all stations. i always burn the shit out of myself when learning a new place on the line, this is no different. its a difficult station that gets hit from all facets of the hotel, but tonight finally started to feel okay. movements were more fluid today and remembering each MOP and plate up was a little more automatic. especiailly improved was working multiple courses at the same time. i have four burners with which to work and most pick ups are at lease two pans, lenghty searing time plus basting to finish. that plus the entremetier, components of the grill's plates that need to be fried, and a shitload of bar food makes for a busy night. luckily i've been eased in. each night just a little bit busier than the last as i get more comfortable on the station.

its not all about learning the food, its about learning the station itself. how do you open your station, organize your prep list, collect mise en place, and prep it out. which knobs contol which burners and which burners are hotter than the others. where can i hide back ups. how can a set up my mise so that it is the most efficient for me to access. and THEN you have to learn the menu. what needs to be started early, what needs to be done a la minute, what can i cheat on to stay ahead.

so all that is starting to fall into place.