October 12, 2016
Today was easy.
Got into the kitchen, looked at our prep list, took inventory, prepped what little we needed and bam! We were ready for service by 9:00. Since we had spare time, Chef Gil showed us a little demo of a Thai Root Vegetable Stew (featured image) that tasted like heaven. We also set up the smoker outside to start cooking our curing bacon that has been in the reach-in refrigerator for about two weeks. Tasting that bacon after it came out of the smoker…well, lets just say I would have died if left a whole slab; it was that good.
Lunch went smooth, not a lot of people, I was in charge of plating while Colin learned how to cook the menu. We only got a couple orders of kalbi and some fried rice, nothing complicated. Clean up was quick as well; before I knew it the day was over and it was time to head home.
I planned on going to get some meat and cheese to do a platter and ended up grabbing potato bread from the Bread Farm, Kerrygold Irish two year aged Cheddar, and a montchevre goat cheese. It’s gonna be good eats tonight! Bread and cheese overload.