1 chef, 1 sous chef, me and two other students that will be on at different times than me, most likely. I'm sure there will be some overlap, but for the most part just three of us.Seriously? How many chefs do they need for that? We had 13 starters, 16 mains, and 8 deserts. None of it just shove in the oven and done, all made to order, all sauces etc from scratch, everything from raw. Was pretty intense when you're running the kitchen on your own and a table of 12 walks through the door.
I'd go mad in a workplace like that. My old(old) job, you'd get a telling off for being all "yes chef", my name is not chef! If you cant have some banter and have a laugh while working, then somethings not right. Not talking banter or laughs enough to distract, but we were always able to put out the best quality food while having a joke, much to the managers dismay "No chit chatting, we're in the middle of service!" fuck that haha. We'd keep our menu either 3 course, or 7 course taster menu. While quiet mid week due to location, it would typically be about 150-200 cover a day with 2 possibly 3 chefs. We tried to stay away from the taster menu's though. While it was all well and good, there was no potwash or such, so we tried to do ourselves a favour where we could. Worst time was a 5 course mothers day menu we did, 200 covers just for lunch, finish service, get in front of the sink for 3-4 hours. Typically we would finish service at 11pm and then wash dishes and cutlery till around 12-2am. Having talked to some chefs while looking for this new job, the house seem laughable. 9am-3pm, 6pm-10:30pm. It was normal for me to do 10-12 5 days a week and much longer on fridays and saturdays.1 chef, 1 sous chef, me and two other students that will be on at different times than me, most likely. I'm sure there will be some overlap, but for the most part just three of us.
20 tables at the restaurant, they get flipped three times for lunch and three times for supper. 120 covers total, per day, usually 4-5 courses each cover.... So, 500-600 plates per day.
Lunch is from 11-2pm, closed from 2-6pm... then open from 6-9pm for supper.
The chef has two restaurants, and does time between both, so a lot of my time will be with the sous chef (who happens to be a friend of mine!).
The kitchen is SUPER serious. Virtually no talking, unless its saying 'yes, chef' or 'no, chef', or if asking a necessary question that has to do with service. I have to time myself for every task, and beat my time, while maintaining consistency and precision, the next time I do the same task.
Pretty intense! But I'm going to learn a SHIT LOAD.
It was rated one of 'The 20 best winery restaurants in the world', by a fairly popular wine magazine... I don't take too much of that to heart though.... I'm just happy to be working in a professional kitchen with a reputable staff!
We have the break inbetween lunch and supper to talk while we work, just not on the line. It is one of the cleanest kitchens I've ever seen too, place fucking sparkles. Luckily, we have a fulltime dishwasher...I'd go mad in a workplace like that. My old(old) job, you'd get a telling off for being all "yes chef", my name is not chef! If you cant have some banter and have a laugh while working, then somethings not right. Not talking banter or laughs enough to distract, but we were always able to put out the best quality food while having a joke, much to the managers dismay "No chit chatting, we're in the middle of service!" fuck that haha. We'd keep our menu either 3 course, or 7 course taster menu. While quiet mid week due to location, it would typically be about 150-200 cover a day with 2 possibly 3 chefs. We tried to stay away from the taster menu's though. While it was all well and good, there was no potwash or such, so we tried to do ourselves a favour where we could. Worst time was a 5 course mothers day menu we did, 200 covers just for lunch, finish service, get in front of the sink for 3-4 hours. Typically we would finish service at 11pm and then wash dishes and cutlery till around 12-2am. Having talked to some chefs while looking for this new job, the house seem laughable. 9am-3pm, 6pm-10:30pm. It was normal for me to do 10-12 5 days a week and much longer on fridays and saturdays.
Sounds great , what's a hoagie ?I'm leaning toward spicy fried chicken hoagies...
D.L. Jardine's Texas Champagne cayenne pepper sauce)<I've been wanting to use this, it is really good.
Fried chicken breasts cut in half, tomato, lettuce and mayo.
View attachment 3028012
Basically subway type bread. You have to cut it yourself. I usually get cobblefield.
The dinner was delicious, but I ended up using that sauce and tabasco sauce also, set that thing off.
That sounds real good !Basically subway type bread. You have to cut it yourself. I usually get cobblefield.
The dinner was delicious, but I ended up using that sauce and tabasco sauce also, set that thing off.
Hey beef you know what ?
Just thought I'd add a pic....
That's a friggin' awesome compliment! But....That sounds real good !
Hey beef you know what ?
i'm gunna start calling you chef from now on !
Is that ok with you ?
Thanks!!, I was being lazy so I just told what the brand was. I toasted it also.. I should have taken pics, but I was so fried I forgot and ate it. haha
Just thought I'd add a pic....
It was real good, I forgot to add that I put a little but of ketchup on mine also. The multiple flavors just work well together imo.That sounds real good !
Hey beef you know what ?
i'm gunna start calling you chef from now on !
Is that ok with you ?
I know.. How could you not.. hahaBy the way love your av bro !