What? No herbs today? "I want you to assist the meat cook with his mise en place" was the Sous Chef's direction today. That made me happy. I am eager for new things to chop, dice, julienne, batonette, or brunoise. As an intern with no real opportunity to serve on the line yet, I have been like the guy on the assembly line who performs a few tasks which contribute to the production of the final product without really seeing the big picture. However, I saw different pieces of the puzzle today. In fact, each day I have been exposed to something new along the assembly line allowing me to slowly get a glimpse at the big picture. Today the meat cook had my service at his disposal. The picture above is the prep work I did for him. (the 3 colored batonettes in water are swiss chard stems)I also worked on the veal stock, prepped fruit for tomorrow's day service, and assembled one of the hot app's dishes for the service.
Monday, May 24, 2010
Meat Cook's Assistant
What? No herbs today? "I want you to assist the meat cook with his mise en place" was the Sous Chef's direction today. That made me happy. I am eager for new things to chop, dice, julienne, batonette, or brunoise. As an intern with no real opportunity to serve on the line yet, I have been like the guy on the assembly line who performs a few tasks which contribute to the production of the final product without really seeing the big picture. However, I saw different pieces of the puzzle today. In fact, each day I have been exposed to something new along the assembly line allowing me to slowly get a glimpse at the big picture. Today the meat cook had my service at his disposal. The picture above is the prep work I did for him. (the 3 colored batonettes in water are swiss chard stems)I also worked on the veal stock, prepped fruit for tomorrow's day service, and assembled one of the hot app's dishes for the service.
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