After All, You’re My Wonderwall

My mise en place today was extra pretty with the addition of chive blossoms and oregano flowers from our herb garden

My mise en place was extra pretty with the addition of chive blossoms and oregano flowers from our herb garden

Thursdays always make me a teeny bit nervous… previous weeks, it was because I had not been in the kitchen in 4 days and was anxious to see how much work the boys left for me. This week, even though I was just there on Tuesday, I still felt some of that familiar trepidation. And because I’m OCD and can be a bit of a control freak, I knew I would have to spend at least 10-20 minutes double checking the prep list, my routine for every Thursday morning. Sure enough, within just the first few seconds, I already discovered one misstep. “Gooseberry Salsa — MAKE.” Scanned over to the order list… no gooseberries. I checked the walk-in just in case, by some miracle, they were delivered anyway. No such luck. Good thing we had enough to make it through today, but it did make me feel worried about the state of my station when I’m not there to take care of it.

My station. I do like the sound of that. Service was fairly slow today (only 16 on the books!) so I got to spend some time over at Hot-Apps watching New Fish Guy cooking his pasta dishes. He showed me what goes into making each dish, and during a lull, he asked me, “So how does it feel moving up to Charcuterie?” I was shocked by his question, that he already knew I was moving up when I had yet to hear a word of confirmation from Chef or any of the Sous Chefs. But that’s when I recalled that no one outright declared that I was “promoted” to station lead for garde manger. It just kind of happened, and the clipboard and added responsibilities fell into my lap one day.

I hope this really happens and I hope I will be able to handle it. Charcuterie involves quite a bit of advanced planning since the terrines take about three days to cure/marinate. Organizational skills are absolutely necessary, and there is a LOT of work to be done during prep. Luckily, I am already comfortable and confident in the service aspect, having done it occasionally to bail out Station-mate as well as completely on my own on Monday. This station is the primary reason that this kitchen was my first choice. Perhaps I’ll find out for sure on next week’s schedule…

Oh yeah — we had a health inspection scare today. The inspector walked right through our kitchen and told Chef that he was to meet his partner at one of the three restaurants on our street. We all scrambled to hide contraband and make sure everything was in order – hats on, sani-buckets in place, refrigerators temped. It was hilarious in retrospect. Luckily, they moved on to one of the others and we were safe for the night, resuming our raucous singing of the Pokemon theme song as we awaited the slow stream of tickets to come in. I think we were all wistfully hoping we could bring back the rock music we were jamming to during prep (which included Chef joining us in a rousing chorus of Oasis’ Wonderwall).

Salmon poke (Hawaiian-inspired tartare), gooseberry salsa, sesame cracker, micro cilantro, and chive blossoms

Salmon poke (Hawaiian-inspired tartare), gooseberry salsa, sesame cracker, micro cilantro, and chive blossoms

[PS: Honey Bunny – you’re my wonderwall!]

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