Guess what position I am in now? I am now a line cook and when an order comes in at lunchtime, Danielle and I are the ones to make that entrée. These are the meals I have prepared over the past week: poached salmon with garden beurre blanc, chicken cacciatore, grilled pork chops with chimichurri, and tilapia with brown butter and almonds. I have averaged well over 60 lunches in a day. I've found that working on the line is very different than working at the pantry. The similarities are that those are both stations where you prepare food. After a few days working at a station, it gets easier to remember how to fill orders. The first day I was on the line, we were grilling pork chops and for me it wasn't complicated because my father has shown me how to cook pork chops, so it wasn't much of a sweat. Besides making the entrées of the day, I also cook hamburgers, cheeseburgers and french fries. Jackson Café is a different experience compared to the Next Key kitchen and I feel as if I was prepared to work at Jackson Café. Since the first week at Fresh Starts, my classmates and I were thrown into the fire, already learning how to sharpen knives, prep and much more. By the end of these six weeks at Jackson Café, I will have so much I have learned and will be ready for my next challenge in my pursuit of culinary excellence. I am so excited.
Jackson Cafe Menu
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