Meat Fab, Farmer's Market, And Fun Times

Produce I bought from Aslan's Far,et's Market Today! Today was a fun day at Aslan.  Though we were very busy, things went smoothly. 

Starting when we arrived today, there was a huge list of things that needed to be made for service, starting at 11.  I did a lot of meat fabrication-chicken breasts for the sandwiches, and cut a bunch of pork, which was to be grilled then braised for four hours. 

There were the usual issues you have with very young and immature men (my 19 year old co-workers) but nothing that couldn't be overlooked.  At a certain point, the prep was really  progressing, and everyone was working together nicely.  

Starting today,mAslan will be hosting a Far,et's market out in the parking lot,moron 12-5.  All the produce is gorgeous,moral AND organic!!  I stopped to by some things when I got done working.  It pleases me to see Aslan making a commitment to supporting local, sustainable and organic farmers.  This is mostly attributed to September being eat local month, but do believe a seed has been planted, if you will pardon the pun!  

A lot of the products they use are not organic,including the  meat and produce.  It would be my first order of business if I were the supervisor there  Maybe some things would have to be streamlined, or even eliminated but I think people would really be into it.  

As my internship nears its completion, rather than just relief, I feel a twinge of sadness as well.  I told Val that I would like to work here or there, maybe on my breaks from school, and she was fine tooth that. Val has hired a whole bunch of new people. So I think they won't be short handed when I go. I've really gotten to know my coworkers, and will miss most of them. It has been a little wild, possibly even sketchy here and there, but I've enjoyed my learning experience at Aslan  Brewing Co! 

Produce I bought at the farmer's Market Today!  

Finally There

The last few days at work, have been some of the best I've had since I've been at Aslan.  It's hard to say what exactly has changed to make this so, but I'll try...

I'm really feeling a sense of 'ownership' over my job, and know it very well.  I also am feeling a new sensation  of really belonging, and that I'm more a part of the team, verses being a guest or something there.  Also, our schedule is a little more back to normal, and we haven't been so short handed.  This seems to have helped attitudes and morale, maybe more than anything.  In short, everything has just finally 'clicked,' I suppose.  I've also tried to remain more grounded, personally, and have been meditating, and trying to have an open, positive attitude, and to not be so reactionary.  This helps.  

I haven't worked on anything new, per se, because we haven't had any parties or special events that required food.  However, I'm always thinking of ways that something could be even better.  

Some of these things?  I would add fresh garlic to our pico de gallo to make it more authentic, not to mention even more delicious.  I would utilize our Vita Mix more often, instead of just relying on the Robot Coup.  They would need to acquire the accelerator tool for this, and I think it would make some of the sauces and purees easier/better.  I would add something new to the menu more frequently; apparently they do this seasonally, but I think a weekly special, new item (not counting the soup) would be a wonderful creative outlet, not to mention something exciting for the customers.  This could utilize ingredients that we already have in stock.  

I've worked out on the line a few times now, and did so again recently.  Considering I usually just go out and help them a bit only when they're short handed and very busy, I think I did fine.  I enjoyed the experience, though I felt the kitchen is too small for what they are trying to accomplish numbers-wise!  I managed to keep up niceLy, and worked the Garde station again.  Leslie had me come out to work with her, then Val got there and took over as Expo.  After a while, I headed back to finish my prep list.  

I've not been able to take photos of any of the food, since we are strictly forbidden to have our phones on us while we work.  They just installed new lockers, and our phones must stay in them, until after our shift.  I could probably talk to Val about this, for an exception to take pictures for my blog, but I haven't had the chance.  The pace is very fast there!  

So, here's to making it work!  Until next week...

Bison Burgers, Rap music, And Me

Things are still going along nicely at Aslan.  I have to admit that, while the work isn't difficultm(I understand it well, and can make most of our foods now, without looking at the recipe) , it can be hard.

Physically-lifting full, five gallon buckets, bus tubs full with heavy product, and other heavy things is sometimes hard for me, and makes me realize that I was more out of shape than I had known! I used to be a baggage handler at a hotel on the strip in Las Vegas, so I thought I was strong.  That was apparently longer ago than I remembered :)

Mentally, it is challenging working with certain types of people with their interesting personalities, and I think I'm handling that fairly well.  

I've gotten more proficient with the work I'm doing, faster for the most part.  I say this because one of the tasks I have to do often, rolling perfect six ounce balls of bison (80 or so at a time), seems to be the task that mostly falls to me, and I don't savor it. No one does, actually, so I usually just do it.   I'll continue to do my best, but to put it bluntly, I find this particular bison job, mind numbingly boring.  Wanting to create, longing to actually cook, and there I stand rolling up these horrible little bison balls, then pressing them into patties.  This is my textbook description of misery.  I wil prevail, though.

I really, truly like Val, Leslie, Ashley and Nick.  All of these people have been helpful and very supportive of my learning process.  Val actually asked me if I planned to stay, once school started back up.  I answered that yes, I would like to work maybe a few days a week, if that would work for her.  She said that it would and she seemed happy.  This was a couple of weeks ago, and now I think that I have changed my mind.  I know that working here, at the pace I'm keeping (infrequent days off, long work days, often with no break of any kind, no food and hardly a chance to even use the restroom) WHILE trying to go to school full time, might be a recipe for disaster.  School has to be the priority for me.  

I respect the job that Val is doing, but I see that Aslan is still in its infancy, with the accompanying growing pains.  

Aslan has good food, a creative menu, and wonderful people.  I know they'll continue to do well.  

I'm not sure what wages the full time chefs are making, but I believe most kitchen employees are started around minimum wage. This is also what I'm earning during this internship. I'm really hoping for something a little more suited to my particular interests, that certainly pays better than this, when I am done with culinary school.  I am looking very forward to one day having a job that I love.

Here's hoping my entry this week isn't too negative or dark.  I'm trying to keep a positive attitude, amidst the turmoil. I am actually happy to have this blog as a place to vent and share my thoughts on everything, without the fear of offending anyone I work with.  

Chef, with tired eyes and an early morning ahead of me, I bid you goodnight!  Thank you, as always, for your unwavering encouragement :)

🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔

Prep Goddess

This last week has been more prep for me, to the point that I've prepared most of the items on our daily prep list at least once, and some of them many times.  

I feel as though my knife skills have definitely Improved and I've gotten a bit faster, and more proficient at what I've been doing.  

Aslan has been very, very busy lately, and we've also been short staffed.  This means that I am constantly busy, with not a moment in between jobs.  I'm getting a lot of good experience in the things that I'm making and preparing, but it is a pace that is a lot faster than I'm used to. I get my work done, and I do it very thoroughly, and correctly, but I usually find myself feeling a bit discouraged that I can't do more to help things flow more smoothly when they're like that.  

Space is at a premium there, and it seems we are always trying to make enough space for things, and work stations, find a cutting board, or the correct size pan/pot, container.  This can be a little frustrating.  We are really spoiled at school, and we have it all!  

Something else that I'm finding an adjustment is that most of my co workers are very young.  Some of the boys that do prep work with me are only 19 years old.  Everyone is super friendly and nice, but I feel a little out of the loop with regard to the things that they talk about, the music they listen to, and basically life in general.  We don't have much in common, least of all our work styles.  I do feel a camaraderie with Val, Leslie, Ashley and Nick, though, as well as a couple of other folks there, so that is good.  

One thing I'm also noticing is the difference between people who have been to culinary school and those who haven't.  The employees that have been through our culinary program there are very attentive to sanitation rules, rotating and labeling food, keeping their work area wiped down, with their knife carefully placed, CLEAN, by their boards, making and using sani buckets, etc.  they are also mindful of their fellow worker, and will break down their own boxes, clean up their own mess, etc.  This is not usually the case with the other, less experienced people, and it is something I've become very aware of. 

Speaking very directly, I'm enjoying most of my time at Aslan, but as I've been there a bit longer and seen how things go, I do NOT see it as a goal for me to work somewhere like this in the future. 

I wish this post was a little more upbeat, but at least it is  genuine. 

Buffet set up for a big party last week. 

La Vita E Bella

Life is good, and I am enjoying my internship!  Yesterday, we closed the place down around 4:00 for a wedding party.  They rented the whole restaurant for their party, and we provided food and drinks.  

Earlier in the day, in addition to our usual prep list, we had a prep list of things to make for the party.  

The dinner was to be served buffet-style, and it consisted of tacos, yam or pulled pork, and kale salad with various toppings.  We butler passed little shot glasses of pickled veggies, miniature poutines in a cup, and meatballs with aioli.  Since Val had to fill a spot on the line, the meatballs and a lot of the other prep fell to me!  We decided together that he bison balls should contain feta cheese and bacon jam, but Val left  the rest of the ingredients up to me.  I was excited that she trusted me to do this, and I made approximately 200 of them! I par-fried them for color, laid them out on sheet pans in the walk in, and we popped them in the oven to temp and finish them right before service.  I have to say that people really loved them and they've even been talking of putting them, my recipe, on the menu!  

I'm quite pleased, and very proud.  I think they were actually some of my better work.  

Val is really good about showing me, teaching me things, but is also very open to letting me create, and to let me be a part of that process. She welcomes my input, and seems to value my opinions.  I thoroughly enjoy this, as creating good food is what I truly love to do.  I really don't mind preparing other people's recipes, especially if I think they're good, but making up my own is something I really enjoy. 

Another new thing is that I worked out on the line for the first time today.  We had a row of tickets across the counter and the front was short handed, as they tried to maneuver the Saturday crowd.  The other person in the Prep kitchen had only worked at Aslan a few days, so I stepped up!  It was a bit hectic, but I had good support from my teammates, lots of praise for my work, and I think I did Ok.  

Over all, I feel like  I'm doing a good job ( Val tells me I am, and one day even jokingly called me an over- achiever when I alphabetized some sauces, lol) and I'm learning a lot.  I really enjoy the great people I work with, 

And I'm even having fun.   I love that a lot of the people I'm working with have been through the program, and we can talk about various things, people, classes, etc.  I also feel as though their work is of a higher caliber than I've experienced with people I've worked with in the past, who haven't been through a culinary program;  they know a lot!  

I'm going to include some pictures here, of the infamous meatballs (Paul now calls me the meatball master) veggie cups and some various others!  

Progress Update!

This second week of employment at Aslan has seen me become much more proficient in my job.  For example, the Prep List that is listed on the wall, and renewed daily, is now much more meaningful to me.  When I look at it, instead of just seeing the list of items, (most of which are abbreviated), I am able to prioritize, and really figure out what needs to be done.  I've actually made or prepped most of the items  we need, at one point or another.  I've also gotten to where I can just survey the walk in and realize when an important ingredient that we need, is missing.  For example, I didn't see the ever present cheese curds that we use in our poutine; they are too big as we relieve them so we pulse the, in the robot coupe to ,ale them a ,ore manageable size.  Yes, our customers are eating poutine, even in this hotter weather...they LOVE it!  

I really feel as though I have become a more valuable member of the team, especially in this last week.  

I've also done some light meat fab, in the form of cutting a ton (nearly!) of rock fish for the company's hugely popular fish tacos and fish bowls.  I'm not sure the count yet, and I will get one for you, but we seriously go through this like crazy.  

I went out on the line with Val for an introductory  period for a while  yesterday.  Val showed me where everything was, let me help a bit, and I also basically observed the order of things there.  Tickets started coming in, and I was able to just observe everyone working in their stations, and sending out some great food!  

Some of the items I've made or prepped this week include- yams, yams, and more yams! A five gallon bucket at a time.  I feel as though I've gotten MUCH faster and better with my knife skills from this alone; sauces...we have many unique and original sauces that go into the bowls, onto the tacos, etc.  there are things like house made bean dip as well as black bean sauce, avocado cream, which we make from fresh avocados, cashew cream, chili mayo, chipotle mayo, and an extra garlicky aioli.  

Aslan does make some original food items.  For example, they make a bacon jam, which the customers are very excited about!  We make this every couple of days, in a giant rondeau.  

As far as managers and co workers go, I got very lucky in that Val is the best!  She is wise beyond her 27 years, and has excellent management and leadership, as well as  interpersonal, skills.  I feel as though she is genuinely concerned that I have an excellent experience at Aslan, and that I receive al, the training that I need from my internship.  

My co workers are mostly a very friendly, welcoming bunch.  The servers, or the FOH, are all very nice, too.  Everyone there seems happy to have an intern on board, and is very interested in hearing about the process, culinary school, etc.  This support is an example of good the attitudes that  really foster an excellent team spirit, one which I feel very much a part of.  

Each day as I arrive, I'm excited to see what the day brings!  

*This is me in my summer attire!

Another Beautiful Day In The Neighborhood

Took some photos of my new place of summer employment! 

I had another great day today.  I worked 9:00-4:30 or so. 

I worked on a lot of prep-

22 quarts of medium diced yams, avocado cream sauce(two big batches!!!)

Portioned out pickled veg., made 5 gallons of lemonade and iced tea, then portioned  and pressed out some 'hippo' burger patties (short for hypocrite; it's a vegetarian patty we make, but it is served with bacon jam!), and fifty or so six ounce bison balls to be pressed for patties. 

Val expressed how very happy she was that I am there, and especially today. She and I went through the whole prep list by ourselves! She also said that they would have been in bad shape if I had not been there to help her "kick booty."

Day five and I feel like I'm really starting to get into the swing of things there. 

Everyone is very friendly and welcoming. I picked the right spot:)

New Intern In The House

It's Official!  I started my summer internship at Aslan Brewery here in Bellingham, yesterday.  I'll be working closely with Executive Chef Valerie (Val) Engalls this summer.

Val graduated from The culinary program at BTC a year or so ago, as did many of the employees in their kitchen!

My first day went very well.  I worked 10-3, and started by doing a lot of prep work-making sauces, cutting veggies, forming yam patties, prepping Creme Brulee,  etc.  Val was happy with the work I did, and it got them ahead of schedulefor the day.

We talked of  my upcoming internship, and basically the timeline for the things I will be learning.  I will mostly be working four days per week, Thursday through Sunday, and almost always when Val is there.

I've included a link to Aslan's menu.  They source all-natural, organic and local ingredients, wherever possible, and cater to several dietary requirements; there are gluten free items, vegtarian, and vegan items offered.

I really like the environment and friendly people at Aslan, and I feel that I will learn a lot from Val as well as the other employees there.

Menu — Aslan Brewing Co.

Last Day Of School

Today was our official last day of school.  We cleaned and scrubbed the kitchens to prepare them for the new school year, which starts in September.  Chef made a ton of pizza for us in the Woodstone oven...molto bene!
This is the spot that I will blog about my summer internship; once I find it, that is!
So excited about all that  I've learned,
 and I'm looking forward to the coming culinary year!