Thursday, May 29, 2014
In the Kitchen
Today at Cedar Creek, I worked in the back of the restaurant for the first time, as a prep chef. What this job entails is preparing as many items as possible so when the kitchen chefs go to make the meal, the time consuming parts are already finished. I started off proportioning out the amount of certain foods. I was given a tub of spaghetti and had to put 7 ounces of pasts into each bad and then roll it up and put it where the cooks can use it when needed. I also learned how to make crab cakes while on the job. I spent a little over an hour rolling up balls of the crab cake mixture, flatting out the ball into a cake size cylinder and then proceeding to bread the cakes. The back of the restaurant was definitely a lot more work than any of the previous jobs I had done, but the part that I enjoyed was the time went by very quickly because I always had something to do, and I was never just standing and waiting.
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Hi Ian! I’ve really enjoyed reading your posts and it seems like you’ve really become involved in talking to and working with Mr. Doody from both an architectural and business perspective. At the same time, you’ve had some cool opportunities working at the actual restaurant. Do you think you’ll want to continue to work there over the summer? Are you interested in perhaps pursuing a career similar to this later in life or are you doing this just out of enjoyment? I’ve always wanted to work in the back of a restaurant, helping prepare foods. You make food preparation seem much more exhausting than I had originally thought though! All of the measurements need to be exact in order to cook the appropriately portioned meals. It seems really neat that you’ve gotten to not only see, but also actually experience multiple perspectives of the restaurant business, starting in the front of the restaurant and then moving inward towards what keeps the restaurant going. Have you had opportunities to serve as a host, a waiter, and other organizational jobs like that? I think it’d be really neat to step in the shoes of these workers to see what a real job at a restaurant would be like. I’m happy you’ve had much success with your project!
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