Soufflé.

The chef did something very risky today… he left me alone at garde manger. Alone. Garde manger. Chef. Ok? Eek.

So this was my big chance to prove myself and yadda yadda. So I do my mise en place, there’s not much to do so I get a 2 hour break, come back for service, set up…

And it was great. I now see why people actually wanna do this for a living. Ok, mis en place ( cutting all the vegetables, preparing meats, making sauces) isn’t anything great, but its not bad either, it just takes a few hours, you talk to the other cooks… time doesn’t lag. Anyways, service is great. You get independence, you can organize the kitchen like you want, there’s nobody looking over your shoulder and there’s a lot more pressure on you. And that’s the fun part, especially when there’s 5 orders all at the same time and you’ve gotta rush to get them done quickly, but you’ve gotta make sure they’re perfect, good tasting, and great looking.

And it went alright. Sure, I under seasoned some things, and forgot the mis en place for the poissin cru, but that’s nothing a quick sprint to the fridge and a few hacks didn’t fix… and then it was over. And I want more.