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i got a job

post #1 of 10
6/17/08 at 11:09pm
Thread Starter 
so i have been working in pizza kitchens and bar kitchens for the last 7 years , so i started school about a year ago and going to be done in 8 more weeks, so i thought i would start looking at into new jobs,

so recently my fenice and i have been looking at moving to Napa and she just got and have me work out there and she wants to work for the state and just got hired yesterday, so this last weekend i went to a interview and i went to work right after the interview he wanted to try me out for a free shift before he hired me on. the shift was tough i didnt know his menu which is not an easy one to cook he has items ont he menu that have 17 ingredents in and and most of them are like that

so after 5 hours he hired me im working weekend there for the next 8 weeks then i will do my internship there also when im done with school.

check out the place if u want to
Napa Valley Grille
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post #2 of 10
6/17/08 at 11:16pm
Thats fantastic, congrats. Let us know what you'll be cooking and what ingredients you work with that might be exciting.

Tear it up!
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post #3 of 10
6/23/08 at 4:44am
It's always a pleasure to hear the cheftalk members begin their new career in the new working environment...

Congrats for the job, and do remember to practice all of the methods you've been learned during the internship, as practice make perfect :)
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post #4 of 10
6/23/08 at 12:17pm
Congrats its not an easy thing to do to go from a pizza place to school to a fast pace restaurant.

Deff. take the menu and read over and over and over it again and again before your first day again.

Again Congratulations!
"Some of us Cook. Some of us Grow. All of us Eat."
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post #5 of 10
6/24/08 at 6:50am
Congrats. Keep us posted on how things are going.
Preparing a fine meal with quality ingredients is the most practical way we show our love. How we plate shows the depth of our caring.
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post #6 of 10
6/25/08 at 9:47pm
Thread Starter 
well i did my first weekend out there, and he put me on saute which i was thinking he would put me on pantry, but he said i am paying for school i need cool pantry is just putting stuff together.

so his menu is very complicated to cook but im learning, the chef had me work with some one else on the station so they could tech me the dishes, and he said that i would be doing that for a few weekends but i looked at this weekend schedule and im working fri and sat buy my self on saute' so this is going to be a stressful weekend, but i am learning a lot. and thats why im doing this and i know that life isn't easy

do you guys have any suggestions for memorizing new menu items he changes his menu a lot.
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post #7 of 10
6/26/08 at 4:20pm
Just keep reading it over and over and over and over and maybe every time theres a new entree or item write down what goes in it on a note card and put it on your station. Im sure he wont mind as long as you keep them orginized and clean and out of the way some what. Maybe put them on the ticket track out of the way?

How are the guys/gals you work with? All cool?
"Some of us Cook. Some of us Grow. All of us Eat."
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post #8 of 10
6/26/08 at 10:27pm
Thread Starter 
they are all decent people, i need to touch up on my spanish i haven't taken any of it scene 2000, one of the prep cooks is mexican and he labels all the stuff in the walk in in spanish, other then that we have the usual guys and girls but its a good crew im trying to learn the menu so im sure it will get easer
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post #9 of 10
6/27/08 at 8:30am
Great News!! :roll:
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post #10 of 10
7/7/08 at 2:05pm
Thread Starter 
i keep hearing GO FASTER GO FASTER but im getting the hang of it, its kida hard to get to know the menu because he changes his tasting menu every week, and im only working on weekends out there because im working on finishing school still. so every week i work i have a new dish or two to learn.

its really hard when some people expecet me to know the menu already but it keeps changing. and some of the cooks say that they dont have time to teach me, they have to get there prep done

so im haning in there
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