fasterinfall

had a very productive day of work. made about 20 dz gnocchi. lots of risotto, broke down and portioned 4 sides of salmon, and my most tedious task of the day, bruniose green olives for tapanade. that took forever and was interrupted by an hour or so rush. but it puts me in pretty good shape for tomorrow as we start a busy week.

i'm doing everything i can to impress as quickly as possible. so i'm working really focused right now and in a very good place. i think the jump to saute has helped. its my favorite station on the line by far because in any restaurant its usually the busiest. but for me its more about how fun of a staion it is to work. lots of timing and juggling for work space so you have to be creative about how you use your space. also i really enjoy cooking fish, and this station picks up all the fish plates. there is a possible sous position opening soon and even though i haven't been in the cook 1 spot for long, its been my position the last four years at other properties and i'm ready to move up. anything i can do to use as evidence for my cause i'm trying to do.

on another note my parent's came in for dinner with my cousins last night. i enjoy when they come in and so does the waitstaff. I like getting the chance to cook for them and visit with them and they get to see me in my uniform, which they love. i found out today from my dad that the sous chef comped their entire meal. that's one way to tell that the higer ups think your worth keeping around.

also feeling good because i finally got off my ass and joined a gym. its 24 hours so i can go after work when i can't wake up in the morning (always). so far i'm easing myself into it using the elipticals and stationary bikes for 45 mintues. soon i'll start with the weights.