Our last night in the Garde Manger kitchen was mostly uneventful, no fires, etc. We had a busy night as the orders kept rolling in. Chef Laura is wonderful to work with, she is focused, and makes sure each of us are on the ball.
As I was making digestif salads I thought about our next move to the Poissonier Station. Learning new recipes and plating guidelines on the first day is always a little scary. Also, timing is everything, once an order comes in, you are on high alert until the expediting Chef says, “Firing, one cod and one char!”
My team is really good, the three of us really work well together and we help each other out as much as possible. I know when we get to the fish station we will pull it together as usual and work as a well-oiled machine.