and did not have time to post last night. This was the 3rd weekend, since I've started working a Perche'No and the first night where Chef made sure I stayed late to have dinner with the team. He called it employee dinner. I'm not one for staying up late nor eating a heavy meal right before going to bed. No more excuses, Mrs Chef, (Chef David's wife) cooked a Chinese meal last night of several different dishes made with pork. There was a braised pork belly with hard boiled eggs, ground pork with pickled cabbage, Egg Tofu, Steamed/baked fish with Shitake mushrooms, ginger, scallions and diced tomatoes, Fish balls with some type of braised beef. Everything was tasty. Mrs. Chef said she was getting tired of Italian food and needed some good home cooking, so she took over making employee dinner last night.
Since Friday night was very busy, we didn't have time to celebrate Chef's birthday, so last night was party night. He had a good time, the piano player played Chef's favorite song, "Sweet Caroline", what a hoot to listen to him singing along after a couple glasses of wine. We had the Tres Leches cake that I made for him and she picked up another cake for Chef Abdul's birthday. The Tres Leches cake was a hit and everyone commented how delicious it was. It was a keeper recipe from Chef Herman's recipe file during Mexico food week.
As for the internship portion, I learned last night, sharing a meal and celebrating birthdays was just being part of the team. After 3 weekend together, I think they have finally made me one of their own. Working in a restaurant is not just learning how to prepare food, but working as team so that everything runs smoothly.
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