Having prepared enough to make Sunday relatively relaxed, my only big job was to roast my duck and mirapoix for the suck stock which we used to make the duck sauce.
The chaos of the night before definitely had a impact on the new chef working with me during our service he came up late on a few dishes which was not ideal, but we didn’t miss any dockets and no one got in trouble.
There was apparently a food writer who came in which cased a bit of stir. Though not much was ordered from larder there was some fuss in the other sections.
The night was very quiet with only 33 and that meant cleaning just in time for this months stock take, which was good for a bit of relaxation.
No comments:
Post a Comment