My Saturday split was cut down into a lovely ¾ shift getting sent home at 7, to come back fresh on the Sunday for my Split.
I was on with probably our next junior sous. It was his first time on the pass running the kitchen, the service felt a little tight and I did my best to do everything perfectly including the setting up of the pass and backing up all the garnish trays just in case it was busy.
My Four Tastes were.
Mushroom Arancini
Wagyu Bresola with Pickled Fennel, Orange and Caper Salad.
Crispy Sweet Paprika Dusted Potatoes with Aioli.
Salt and Pepper Squid with Fresh Lemon
I was on with probably our next junior sous. It was his first time on the pass running the kitchen, the service felt a little tight and I did my best to do everything perfectly including the setting up of the pass and backing up all the garnish trays just in case it was busy.
My Four Tastes were.
Mushroom Arancini
Wagyu Bresola with Pickled Fennel, Orange and Caper Salad.
Crispy Sweet Paprika Dusted Potatoes with Aioli.
Salt and Pepper Squid with Fresh Lemon
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