Joined
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60 Posts
Hey All,
It has been quite a while since I last posted. I have not had much time for the Internet because I am still struggling with the time requirements of my new career and also being a new home owner.
The ACF apprenticeship has been working out really well. I aced the first semester of classes. Also, the restaurant that I work at sometime 50+ hours a week has proven to be an excellent place for me to break into the biz. Due to my lack of line experience I was put on garde manger for a while. I guess I showed promise and dependibilty because the sous now has me on saute full -time, in the middle of the hoiday rush! Keep in mind that there are only three line cooks, Garde Manger, Saute (which also handles the broiler and fryer), and the Grill/Expediter. Whatever doubts I had about being able to handle a line are gone. I now just need to work on creativity and particpate more in planning specials. Not bad for a four-month ex-wannabe, heh? All of the on-the-job training is really paying off.
I want thank those of you that provided me with encouragement when I was contemplating training to be a cook.
Happy holidays,
Terrarich
It has been quite a while since I last posted. I have not had much time for the Internet because I am still struggling with the time requirements of my new career and also being a new home owner.
The ACF apprenticeship has been working out really well. I aced the first semester of classes. Also, the restaurant that I work at sometime 50+ hours a week has proven to be an excellent place for me to break into the biz. Due to my lack of line experience I was put on garde manger for a while. I guess I showed promise and dependibilty because the sous now has me on saute full -time, in the middle of the hoiday rush! Keep in mind that there are only three line cooks, Garde Manger, Saute (which also handles the broiler and fryer), and the Grill/Expediter. Whatever doubts I had about being able to handle a line are gone. I now just need to work on creativity and particpate more in planning specials. Not bad for a four-month ex-wannabe, heh? All of the on-the-job training is really paying off.
I want thank those of you that provided me with encouragement when I was contemplating training to be a cook.
Happy holidays,
Terrarich
