Week two a Fruition Restaurant and Farm was exciting fun and educational. This week I worked with the grill station which makes several of the entrées. I learned how to plate a most of the dishes and improved my knife cuts and sauté skills. At the farm this week I helped plant new seeds and learned how to make cheese. Cheese making as it turns out is a very long process consisting of a lot of dish washing, waiting, and cheese turning. It was a great experience and something I was not expecting to learn. In the kitchen along with many other skills, I learned how to butcher meat and I began to memorize the spices used in the restaurant. The spices on the spice rack at fruition are not labeled because Chef Franco encourages each employee to have an understanding of each spice and its purpose. Additionally I learned how to cure meets and why each cure differs slightly depending on the type of meat and what it will be used with. This week was a blast and I am sad to only have one more week to go
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Emily WilliamsArchives |