Tasks you love doing!!

[kuan]

This is the companion to the tasks you hate doing thread.

Me? I loved doing the ice carvings for buffets.

[AprilB]

I love using my imagination and hands to create pastries, decorating cakes, mixing, blending, dipping strawberries, sculpting, using pastry bags. I love the tactile and touching and kneeding and artwork involved.

Definitely dessert and pastrywork. <final answer... >


April

[mredikop]

I love prep! I love it! Give me my santoku knife and boxes of produce and leave me alone with my headphones blaring HIM into my skull and I will chop everything in the place. I love chopping and cutting everything and anything, meats, fish, veggies, fruits, people errrm I mean you know... stuff you eat like, yeah that's the ticket.

[Nentony]

I'll second what Mike said. I also really enjoy making soups, the whole process.

Tony

[Jayme]

pizza dough- gotta agree with April on the fun of the tactile..
and presentation- saucing plates, arranging, garnishing- making everything look appealing. Don't mind prep either, esp. if you have someone to chat with or some good tunes.....

[Chad Aaland]

Grill-marking a small amount of filets or fish.

Cleaning beef tenderloins.

Making sauces without being rushed.

Planning a menu.

[Sleepy_Dragon]

Any kind of butchery, but the more whole the animal, the better.

Also agree about soups and sauces.

Playing with spices.

Knocking out prep and crossing things off the to-do list.

Seeing all the prep arrayed for battle!

And all your tournes are belong to me!

[Mikeb]

Making bread. Nice and relaxing.

[kuan]

Originally Posted by Sleepy_Dragon

Seeing all the prep arrayed for battle!

Hey that's the best feeling isn't it? Sit down, take a break before the rush.

You know what I used to like doing? (I say used to because I'm a stay at home Dad now) I liked to do the specials using the whole animal. Chef would order in eight rabbits, or a dozen squab, or venison saddle. I could take my time and do things the right way. Those were the days when hotel restaurants were expected to put out top quality without worrying about cost too much.

[Chad Aaland]

Originally Posted by Sleepy_Dragon

Knocking out prep and crossing things off the to-do list.

Seeing all the prep arrayed for battle!

Definitely +1

[Blade55440]

Originally Posted by Mikeb

Making bread. Nice and relaxing.

i may not be great in the bakery, but I can definately agree with you there.

[panini]

I like making daily specials ie. lunch, soups, etc.
I love counting money.

[shel]

I'm not a professional (hope I can post here), but thought I'd drop in and see what everyone likes to do. For me, it's making soup and stock, and I love going to the market to find just the right ingredients and the right quality ingredients.

Shel

[the_seraphim]

know what i love about the job? i love it when the waitstaff bring back the empty plate plus a nice comment...

one i got the other day "tell the chef he really knows how to do a steak medium rare" and another one was "thats the first piece of chargrilled liver that wasnt torn up and tasted nice at the same time!"

i like putting it all together on a plate adding the right kinds of garnish, even sometimes sprigs of parsley, i know a few dishes where chopped parsley adds to the flavour, and having it look nice when its sat infront of the customer and having an empty plate brought back. sometimes even the sprigs of parsley are gone !?!?

im gonna be moving into doing a carvery soonish, 2 or 3 months... ill get to be (hopefully) out front with the customers, for at least part of the time.


oh and as for santoku knifes and prep... well firstly ive been tired recently, and missed something and hit my finger... anyway a day later i hit the plaster i had over the wound with the same knife...i checked my knife and some git had chipped the blade slightly and it was holding onto the stuff i was cutting and i wasnt used to it (i sharpen it all the time, in the end i use an 8000 grit japanese waterstone)
anyway i did so much prep yesterday that when i got in today about half an hour into service i still didnt need to do any prep hehe i love to prep... its satisfying knowing you dont have to panic...

[tsblo]

I suppose I am the odd one in this thread, I despise prep.
I love the 4-7pm rush though. Where I work, our line fills with orders fast, from both the bar and the dining room, and to keep track of 10-20 plates at a time is a huge rush for me. Getting them all out and right though is the reward.
I also love walking off the line, and walking out of the kitchen into the cool night air, after a busy night.