It’s been too long since my last post, but I haven’t really made anything special since school started. The class rotates the different positions in the kitchen, and I started out in the pantry, mostly doing salads. Tasks include stocking the salad bar and sandwich bar, preparing al a carte salads. After the first few days of getting oriented, Chef Sartain added making fresh pasta and creating some sort of pasta dish as a special each day to our list. It was going well the one day we had all four team members there, but one has missed more days than he has been there. He missed three out of the first five days of this semester. After all the prep work is done, with a goal of 4:30, one person runs the sandwich bar, one cooks up the pasta special and the other one makes the al a carte salads and is sort of a runner.
The two al a carte salads we have are a Caesar and Sesame Chicken. The sesame chicken salad consists of some mixed greens with a ginger/sesame vinaigrette, topped with grilled chicken, mandarin oranges and fried wonton strips.
