This week we had the Honors luncheon. I was Sous and had to prepare the Amuse Bouche for the menu. I was excited about this dish as it was something that I presented Chef with at the beginning of the quarter. Poached chicken breast with green curry and apple. MMMMMM this was a good dish and I was very proud to serve it. Day 2 of service was a lot different. We were down a few people and had to run the entire service with Chef and four other people. We did a great job and got all of the dishes out on time.
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December 2014
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