The orders are coming in—finally!
I don't want to jinx myself, but the pace has been pretty good the last two days. Yesterday, I was in charge of the escargot appetizer and I plated at least 15 portions. Today, I moved to the poissonnier station and was on branzino duty; we sold all but one portion.
For me—never having worked the line in a restaurant—it was pretty exciting. I can see why people love a kitchen's atmosphere. It has so much energy.
Besides prepping the dish's elements for service, I spent today sauteing the branzino to order. I'm back on branzino tomorrow, but this time, I'll likely plate the dish. (We're rotating responsibilities among our team members.)
I never thought slaving over a hot stove could be so much fun. This deserves a cupcake from one of my favorite bakeries, Sugar Sweet Sunshine.
Oh, and some banana pudding, too.