Fifteenth Week At Pathways

November 27th, 2013 -
I have just discovered that I am good at grilling burgers and being on the line. Every time those order tickets come in, I know exactly what to do. It's like I get an adrenaline rush and I get excited that it's my time to shine and the other line cook as well. One time there were about 10+ tickets coming in and I worked well under pressure. When the orders come in, there is not only one type of meal to be served; there are three. One is the entrée of the day, vegetarian entrée of the week and either a hamburger or cheeseburger. The regular and vegetarian entrée come with a side salad, and the hamburger or cheeseburger comes with a side of fries. The first day I started to work on the line, I was a bit confused about what to do since I had become so comfortable being in the pantry. I like working at Jackson Café because our instructor, Chef Rocky, places all of us in different stations so by the time we graduate Fresh Starts Culinary Academy, we will all know how to operate each of the stations and it gives us a taste of how it feels to be working at a restaurant or any place to eat.

Also, this week I had an interview with Doug Eng at ITK Culinary (In The Kitchen) a catering company in Sausalito and it went great! All of the great things he told me about what my experience would be if I became an intern there made me excited and I feel like it will be a great opportunity. One of the reasons why I was so excited was because I could assist prepping food for the children at the afterschool program and also on some other days of the week, there are cooking classes involving different cuisines. I loved what I heard and he loved me. I will start my internship there on January 6th. I'm ready for more knowledge after Fresh Starts!