Saturday was my last shift on fish plancha (for now anyway.. they could always schedule me in if someone requested a day off or something). This latest schedule was highly anticipated as many of us would be changing stations! I’m a bit bummed; I like my plancha team, both 1 and 2. I also really liked working fish plancha, but on the bright side, after only three months on my station, the chefs felt I had mastered it and it’s time to move on. Starting tomorrow, I’ll be on Cold.
I’m just excited to be moving around so quickly. (It’s not going unnoticed by the other cooks that I’m, quite frankly, a force to be reckoned with. I already have a bit of a chip on my shoulder since I was placed right on the Hot Line from my very first day!) Since my goal is to be lead cook then sous chef someday, I know I’ll have to work every station at some point. Some of the cooks teased that it’ll be too easy for me, and others remarked that the chefs probably assigned me to Cold so I can whip the newbies into shape.
It is a tiny blow to my ego to be relegated to the Cold Line, but it’s probably for the best. I had to fill in on Plancha 1 for the past two days and my arms are already covered in lovely little splatter burns. Plus, the Hot Line is hot as dicks.
Onward and upward to the next challenge!