Week three at Fruition was a little different because Tuesday of this week was the menu change day. Once a month Fruition restaurant changes its entire menu to adjust to what foods are in season and try new flavor ideas the chefs are interested in. It is a very stressful day at the restaurant and the work day for chefs starts at 9 and doesn't end until 10 or 11 at night. New recipes need to be tweaked and modified, the food all needs to be tasted and approved, and a new way of plating the dish needs to be defined. All the new items on the menu are perfected by 4 on the Tuesday of menu change day. At this point the whole staff gathers around to try the new food and see what changes could be made to it. The next week is full of experimentation until the chefs are certain they have created the best flavor combination possible. Then three weeks later it all starts over. It is an incredible process that lets the chefs show their passion a creativity all the while learning from their coworkers as well. I was very grateful to have been a part of this experience and I learned a lot about how much goes into creating the food we are served in restaurants.