- peeling and chopping carottes; crate after crate...
- vacuum packing duck, chicken and cook the stuff at low temperatures
- help out serving the amuse-bouche (appetizer)
- make mirepoix
- chop up herbs
- serve a bunch of Americans... (180 people)
- peel more carrots
- cut and deep fry lotus-root
- make toast/croutons
- fry lamb/duck on a one square meter frying plate
- chop more herbs
- get clean pans
- finely chop loads of shallots
- wash up
- plate up for lunch (180 people)
- cut and wash baby lettuce
- peel peas
- clean and de-skin mackerel
- make yellow-fin tuna tartare
- make a crudité (sticks of cucumber, daikon and carrot - mandolin....)
- slice the scallops thinly
- chop up more shallots
- wash and slice a cate of spuds; steam
- chop 20 bunches of spring onions
- wash and blanch paksoy
- fry rice (15 kg!?) with mixed vegetables and egg
- make omelette (60 eggs - 15 minutes....)
- vacuum pack fennel with stock, butter and seasoning; cook and cool off quickly
- finish salmon in oven (150+ portions; serve!)
- cut artichokes (already cleaned!!! )
- get more clean pans
- thinly slice more spring onions
- discuss an amuse-bouche set-up for customers
- wash up again
- peel, slice, cut, dice, mirepoix more carrots (I'm chef de carotte by now!)
- and probably a lot more that I already forgot....
Right now I have a few days off; Back to work this Sunday, then next week 'only' two days, and then it's going to be busy; 6 days in a row. Normally a shift is from 11.00-23.00, but sometimes chef changes that into a new schedule - 10.00 to 'unknown'.... nice. But it's great ! Every bit of it. I guess.... my back hurts, my arms, my legs, my feet and the rest of my body is 'tired'. As I said, I love it.
Sj
