More training

Sorry the Internet went down in our apartment, but we fixed it and I'm back! So Tuesday the 15 I trained with the AM again. I got to make the cream cheese french toast fried in pancake batter, then I helped make the eggs and hash browns. When the tickets started coming threw I plated the french toast, the yogurt and fruit bowls. When service was almost done I got to go stand out in the dining room and watch as people got our food. Every princess gets a wand and every prince gets a sword when they come to eat there. The little girls where all twirling in the isle with their princess dress and wand in the air. It was neat to see the faces of the guests as their food was brought out to them. I saw a server make a proposal platter with rose petals and a glass slipper and the ring inside the slipper, it was gorgeous! I met Ariel on Tuesday that was exciting! Then we got set up for lunch and I worked the saute station. I braised two pans of cobia fish with fennel, olives, and tomato sauce. I sauteed vegetables for the beef domo to use for their plate. I was in charge of plating the cobia and the cassollet. For the cobia I put a ladle of pomadora sauce in the bowl and I heat my noodles hot water, while heating basil oil in a pan, then I throw the noodles in the basil oil and saute that. I twirl the noodles and place it on the plate and then put the fish on top with some of the vegetables from the braise pan. To plate the cassollet, which is a chick pea soup, I put two ladles on soup in a bowl a sprinkle the top with bread crumbs while sauteing mushrooms, onions, shallots, olives and tomatoes, then the vegetables go on top of the soup. It's not too hard when you are doing them one at a time, but I had 5 cobia and 3 cassollet orders coming all at one time. After the first rush of orders I got the hang out it and the expediter said I did really good he didn't have to wait on me for an order. Then I got to work some with desserts plating it and giving it to the server. For desserts we have creme caramel, chocolate mousse. raspberry sorbet, and for the kids create your own with either a cup cake or ice cream and they get chocolate chips, marshmallows, and sprinkles to decorate with. For birthdays they get either a little cake with their name on it or a chocolate slipper on an angle cake pillow with their name written in chocolate. That was most of Tuesday.
I had two days off and I got to rest which was much needed!
Yesterday Friday the 18th I worked in the PM I made a huge batch of hollandaise and a batch of choron sauce by hand. The hollandaise went with my beef tenderloin and the choron with the duck confit. I worked the beef station. Which involved carving the tenderloin to order and plating it with potato crockets and asparagus, but the hard part was getting the order right, if they wanted medium rare or well done. The first turn on the night I plated and my trainer cut then we switched and then the last two turns she let me do it on my own so I had to plate, then cut then put the meat on the plate without making a mess then set it up in the window. I did pretty good, it was hard to keep up with the orders though. While we were setting up for dinner we could hear the fireworks go off above us, that was cool. Then after dinner was done we cleaned and that was pretty much it. Tomorrow I get to work appetizers and desserts. Maybe I'll have pictures