HER: The challenge was offered and I took it. Working for corporate has definitely been a change for me but I am actually enjoying it. Week 3 has now passed, I have not memorize all the names yet and I probably won't but a friendly smile for the moment works. It is a large kitchen with a large staff and that is the reason why.
At Maggiano's, there are a lot of Hispanic people that do prep. So translating has become an opportunity and it is nice to see some colorful people, they tend to be really funny with their accents and their jokes. They are like 8 of them, women mostly. A little guy that sings just like Madonna, Beyonce and Shakira, quite entertaining. Everyone else speaks english.
Producing in large quantities is definitely different but you can get used to and now things that seemed to be crazy sounding are becoming smooth moves.
The day's work load is large. I must confess that baking 8 cheesecakes is now part of every day's load, as well as baking and icing 100 lemon cookies and making 100 or more Zuccotto bites (chocolate truffles). Plus there's prepping and baking Apple Crostadas, 100 profiteroles, 15 chocolate cakes, 4 full sheet trays of Tiramisu, gallons of chocolate mousse and chocolate frosting, doughs, icing, dessert of the week, you name. There are different things each to make on each day.
I even have an Oompa Loompa (S. to keep his name reserved). Retiree from the navy that wants to learn the pastry business. Claims Emeril as his mentor and food network as part of his training. Talks with laughter about TV shows. Good Humor is required.
PS1: I just wished my parents had made me taller.
PS2: Thank you to all of those that help me reach out for stuff to meet the day's work :)
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