Was fun to see the line cooks trust me enough to help prepare intregal parts of their mis-en-place (sp?). I actually got to show off a small bit tonight with my knifework. I helped chop some onions very thinly. Working in a Japanese place did have it's advantage of giving me a solid foundation of good chopping/slicing skills.
It got kind of hectic tonight for me when the fry station was running out of prepared calamari and at the same time the Expo was running out of parsley. Had four things going at once and wanted to pull my hair out. But luckily I got it all done in time for everyone.
I realized tonight how well the kitchen is constructed. It's about a medium size kitchen I would guess, but everything is arranged so well it seems to be the prefect size. Two walk ins and lots of refrigiration at every station. A seperate expo for the Garde Manger, Hot App/Fry station and then a third for the Grill/saute station. It all works very well and the plates seem to be very well timed. About the only thing that throws the kitchen out of whack is when the Grill Assistant gets bogged down with too many fish to plate. The fish can be cooked much more quickly than the GA can cut/debone them. Plus the occasional extra large fish will slow it down as well. We had a 12 pounder come through this evening....those usually take about 40 to 45 minutes from start to finish...but they look just AMAZING once they are plated.
I found out that the Dolmadakia aren't served with a lemon sauce, though in my humble opinion their flavor stands very well on it's own. The combination of the flavors of the filling contrasted with the soury sweetness of the grape leaves is just great. It's on my list of dishes to make at home for sure.
I have a question for everyone though. As most of you probably all know I'm VERY much into food as well as doing a good job. I've been wanting to ask the Chef his honest opinion on how I've been doing but don't want to come off as pushy. Any suggestions as to if I should or shouldn't? I've worked here about two weeks so far.
One last thing was my discovery of our good olive oil. Stuff that they have specially imported from Greece. It is incredibly amazing and adds a certain special touch to everything it goes on. If I ever visit Greece or Italy I am going to make a point of going to an oil pressing factory and tasting fresh pressed olive oil. I'm going to have to find out if it is possible to get whatever brand of olive oil they are getting and using it at home. If anyone has any suggestions of their favorite olive oil I would love to hear that as well.