Yesterday I volunteered for a production kitchen shift again (from 6am to 2pm). It was fun!
I helped to bake some brownies for a function (a wedding reception, I believe). I also strained veal stock (from a huge stock pot), cleaned up the kitchen workspaces, worked with a classmate to arrange some petit-fours on large presentation platters, egg-washed various pastries, washed the salad greens for staff meals, labelled the bags of Italian Bread dough another student had prepared, and so on.
I learnt a lot from Chef CP, who runs the production kitchen. He gives very good explanations for why things are done in a particular way in a commercial kitchen. I know I learn better when I know the reasons for various actions and techniques. I really enjoy working in the production kitchen. The tasks may be simple and repetitive, but they build confidence.
I decided to volunteer for two shifts per week in the next few weeks.
