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!
