I wasn’t here on Friday. My first absence, which really stung when I got my evaluation back and they subtract five points for each absence. Bah humbug.
But missing Friday’s class meant that I missed out on learning how the saucier station, or meat station, functions. And today was my first day making rabbit and pork, and I had no idea what I was doing.
I was the first to show up today, which isn’t different from any other day, but I just stared down at the ingredients I was unpacking and wasn’t really sure what to do with them. When Tom arrived, he wasn’t sure either since I left him with one other teammate on Friday to handle all the fish orders, and he didn’t have a lot of time to shadow saucier. And he came bearing the news that Gabby was sick and not coming. Yay Mondays!
Luckily, Chef Jeff felt for us. He stepped in at the most dire moments to give us a hand (like when we realized our pasta wasn’t frozen, but refrigerated over the weekend and turned a nasty green color, Chef made a double batch in 15 minutes). Plus, the last team on the station made enough braised cabbage, which lasted today and probably enough for tomorrow. So when orders started coming in, we weren’t that crazed. We turned out rabbit and pork dishes in a mildly organized fashion.
TIP OF THE DAY: Want to keep a sauce warm for your guests? Keep it in a water bath over a medium flame on the stove. If it gets too thick, add water and adjust seasoning.