12/04/2000

Pretty normal week for a December, so I've been told. It's my first December in the biz. Worked 3 days , 2 at the restaurant, 1 at a catering gig for 100. 12/6/00 Worked the pantry and prepared dessert plates for 1 party (16 top). Not a bad nig

Pretty normal week for a December, so I've been told. It's my first December in the biz. Worked 3 days , 2 at the restaurant, 1 at a catering gig for 100. 12/6/00 Worked the pantry and prepared dessert plates for 1 party (16 top). Not a bad night, no mad rush. 12/9/00 Worked the pantry and prepared dessert platters for 2 parties (47 and 22 tops). Made all the salads for the parties, which meant 47 caesar salads for one party, 10 mista and 9 caesar for the smaller party. It was a typical busy Saturday night and had to do the salads in the middle of a la carte orders. That put me in the weeds for a few minutes. 12/10/00 Worked a catering gig for 100 people. 5 of us worked it, 1 on the bar, 3 prepping food and 1 person as extra help/gopher. Did a lot of prep work. Made 6 cheese and fruit platters (manchego, asiago, feta, mozzarella), assembled 200+ bruschetta of three variations. Worked the turkey carving/oyster shucking table. Constantly refilling stations and whatever else needed to be done. That's all for this week. I'd imagine most of my posts will look similar to this until the New Year, which I have to work the Eve of. That will be my first taste of a "Chef's Schedule". I had my choice between working Christmas Eve or NYE. Fortunately, it'll be a very nice set menu (which I will get to enjoy as well) and we'll be out from behind the line in time to celebrate the New Year with everyone else. -Logan

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