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 :)

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