Oh yeah, probably the second most important chef's dream (the first one got to be run and own a restaurant), I got to be the executive chef at a mid-sized mexican restaurant.
Its not an easy job, actually chefs will never, ever have an 8-hour shift. But oh well, its a good experience anyways.
Heres a small summary of what I've been doing.
Day 1: Arriving to the Restaurant:
I could say I know this restaurant well, at least from the outside; because I've been there many times with my friend as a guest, but I never expected or imagined I would become part of the business running the kitchen.
After a rushed welcome, I'm presented to the kitchen staff. I clearly see they are not happy about having me as their new boss.
My first impression? dirty, dirty, dirty, I cant start cooking a damn thing until things are cleaned up! And whats that noise I hear in the background? it isnt reggaeton, is it? and why are the cooks singing their lungs out? What the hell is that mess in the freezers? Why is meat rotting in the fridge? Why are the staff's lockers right in the entrance of the kitchen, wasn't this area meant to recieve supplies?
Ok. Clearly something's gone wrong! Let's see, who could be the second in charge? I dont know them and I clearly see no one is really competitive.... I approach to the prep cooks, three aged women who seem to know what going on.
But then, surprise..there are no recipes! The other "chef" took everything away, deleted all files in the computer and spoiled things..like adding salt deliberatly to the flour, turning off the freezers, etc..
What a rough start!
After a rushed welcome, I'm presented to the kitchen staff. I clearly see they are not happy about having me as their new boss.
My first impression? dirty, dirty, dirty, I cant start cooking a damn thing until things are cleaned up! And whats that noise I hear in the background? it isnt reggaeton, is it? and why are the cooks singing their lungs out? What the hell is that mess in the freezers? Why is meat rotting in the fridge? Why are the staff's lockers right in the entrance of the kitchen, wasn't this area meant to recieve supplies?
Ok. Clearly something's gone wrong! Let's see, who could be the second in charge? I dont know them and I clearly see no one is really competitive.... I approach to the prep cooks, three aged women who seem to know what going on.
But then, surprise..there are no recipes! The other "chef" took everything away, deleted all files in the computer and spoiled things..like adding salt deliberatly to the flour, turning off the freezers, etc..
What a rough start!
