Skills 3 Day 1 and 2

We were moving up in the culinary world little by little. Skills 3 would be the first kitchen where we actually served our classmates and the entire school if they choose to come and eat at our kitchen. The most covers we would do daily would be about 60. There were 20 for family meal, and the other 40 for the other students eating. Family meal in case you were wondering is when you pretty much have the entire meal ready and you make just enough for the class and we all go eat together before service begins. It normally lasts for about 30 minutes. We have to get to class at 6:15 and we have till 10:45 am to make the meal, then we take our break for family meal at 10:45 am till 11:15 am, then we are back to class and ready to open the doors for service by 11:45am. Normally we sell out by 12:15 and that is when we close for the day. Then chef gives us about 30 minutes to totally clean up the kitchen and do our wrap up lecture for the day and we are out of the kitchen by 1:30 pm. It seems like a long day but it goes by so fast because its fun and because it is just fast moving the whole time. The first day I was on the soup and salad station and we made french onion soup and a salad with a lemon vinaigrette. It was nice to start out on that station because it is definitely the easiest one. So the first day was definitely a success for our first production kitchen! Day 2 I was on the roast chicken station. We would be in charge of making pan gravy, steamed broccoli, glazed carrots and whipped potatoes. I am in a group with 4 people, there are 20 in the glass and we are all in groups of 4. We split up the different tasks between the group members and everything went really smoothly! Another day of production and service gone well!