The last two weeks of school were spent preparing for our last exam/practical, and then deciding what we'd make for restaurant week. Good news, I passed the exam and practical with only a couple of small snafus here and there, mostly on the practical.
The restaurant week menu was pretty easily decided. We'd all liked many of the dishes we made in class but there were some definite hits in our minds and we came up with an easily executable and delicious menu. We had Annie Stoll, from Delfina come in and teach us about working the front of the house, or in other words waiting tables, and preparing tables.
The class was split into two teams. On the first restaurant day half of us were front of house, and the other half cooked the food and then it flipped for the second day. I worked front of house the first day, and I got to be the hostess with the mostess. The next day I was in charge of the soup appetizer, and two desserts. It was very straight forward and I managed to get everything up and ready with out a problem. I did throw a bunch of shaved chocolate on the ground, but that only slowed me down a moment.
Bob, Mary, Mary's Dad, and our friend Katie came to restaurant week the day I was cooking in the back. I wanted them to know I was touching their food. I was in charge of plating our cold soup, and two different desserts - the affogato, and a chocolate hazelnut mousse. Over all the two days of feeding people was a success.
When everything was said and done we enjoyed some well deserved pizza and drinks and then headed off in our different directions to begin our externships.
I worked for Central Kitchen/Salumeria since May 7th to June 13th (240 hours), but that's another post.
The restaurant week menu was pretty easily decided. We'd all liked many of the dishes we made in class but there were some definite hits in our minds and we came up with an easily executable and delicious menu. We had Annie Stoll, from Delfina come in and teach us about working the front of the house, or in other words waiting tables, and preparing tables.
The class was split into two teams. On the first restaurant day half of us were front of house, and the other half cooked the food and then it flipped for the second day. I worked front of house the first day, and I got to be the hostess with the mostess. The next day I was in charge of the soup appetizer, and two desserts. It was very straight forward and I managed to get everything up and ready with out a problem. I did throw a bunch of shaved chocolate on the ground, but that only slowed me down a moment.
Bob, Mary, Mary's Dad, and our friend Katie came to restaurant week the day I was cooking in the back. I wanted them to know I was touching their food. I was in charge of plating our cold soup, and two different desserts - the affogato, and a chocolate hazelnut mousse. Over all the two days of feeding people was a success.
When everything was said and done we enjoyed some well deserved pizza and drinks and then headed off in our different directions to begin our externships.
I worked for Central Kitchen/Salumeria since May 7th to June 13th (240 hours), but that's another post.
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