I staged this morning and had to make an omelette for chef and I made a cilantro & mushroom omelette. For a lunch entree, I made Fish Menuniere, served with pan roasted fingerling potatoes in with a tahini glaze, brussel sprouts with shredded garlic and butter sauce.
He complimented me on my dishes and my garnishes. He also payed me a compliment I've only heard from my chef/instructor at the end of my second semester's performance review, "you can't teach what you know." Wow! I thought my instructor was being a bit biased (I'm so glad, if he was), but this executive chef has never met me and gave me the same compliment. His sous complimented my dishes, too.
I have to undergo background check, finger printing, and a medical exam. I have my servsafe and nutrition certifications. Now, I can cook alongside professionals who've been in the kitchen for over 20 years. You never stop learning and he said he thinks he can learn some things from me.
I am so blessed!