Thirteenth Week At Pathways

November 13, 2013 -
Last Thursday, there was a very exciting event and Dave Budworth, aka Dave the Butcher, from San Francisco came for the chef event at the Next Key Center. He has been a butcher for about 25 years and he currently works at Marina Meats and Avedano's. For the last six years, he has been at Marina Meats and he has been butchering meats since 1989 in San Francisco. That night it was awesome meeting him and I learned a few things or two about sausages, for instance, a hot dog or bologna is an emulsified sausage.

If you click the two links below, there is more information about David Budworth.
A Video About Dave The Butcher
David Budworth's Blog

This week is the beginning of working at Jackson Café! Monday we didn't have school and so we started on Tuesday. The Tier 3 chef is Chef Rocky and so he will be the one to mainly instruct us on the daily meals they serve at Jackson. On the day we were promoted into Tier 3, we had a surprise lunch there and we had a tour of the kitchen. Chef Rocky said that there were three stations and we would rotate through each of them during our time at the café. We were able to choose our first station and I chose the pantry. The pantry is the station for sandwiches and soup. Everyday there is a list of sandwiches that can be ordered; turkey, tuna, egg salad or a grilled sandwich of the day. In the pantry, my instructor is Maurice and my partner is Denna. We both switch roles; yesterday I was making the grilled sandwiches and today she made the grilled sandwiches. There is a white three-ring binder and it holds all the recipes they use for Jackson's entrees and dressings. Yesterday, I made the tuna salad and also the coleslaw. Right now we are starting out with easy entrees and as the weeks go by, the entrees will get more advanced. The other two stations I will eventually rotate to are the prep and the line.