The week everything changed

Hello everyone, I have exciting news, because we have new trainees in the kitchen, I have been moved from production/ mise en place to the meat station. That means that I am doing mise en place just for the meat section and then service again in the meat section. I do miss mise en place and having a contact with all of the people of the sections in the kitchen, but I am also very happy that I will be able to concentrate on one section and do my best to improve my skills with each day. Also I will do a much better job at service than before because I will not have the work of two sections on my mind. Now let me tell you how my day goes at my new environment. I am working with and Italian and a Spanish guy, both of them very passionate, and most importantly always sharing their methods and secrets and encouraging me to ask questions. Well, before we start, we have a lot of crockery we need to put in place, for the preparation of the mise en place and the service itself. Then we have to go and take the vegetables, stocks, fruits and so on we will need for the preparation. After everyone starts the mise en place. I am responsible first for the potato puree, that we use in one of the dishes, when I finish that every day I am given other different preparations, but since I have been at this station only for three day I am still not familiar with all of them. Right before service though I have some tasks that I have to do every day. Stuff like preparing plates with paper for the meat, arranging everything we moved back into its place, so when we are running in the service we don’t have to look for them. Well that it’s for now, next week I will have more experience and things to share about my new work place. This week we also did some exploring and partying with our colleagues.