My very last special at the restaurant....

[expatgirl]

goodness, do I want to take care of kids after a long day at school with 3 and 4 year olds......... you hit the nail on the head, ChefJune, I wouldn't want to cook either........:) but I know that's what a lot of parents do out there........they have to......things are very different now..........I look at my 5 yr. old granddaughter and she is in the same situation.........I really do feel for all you moms and dads that have to work all day and then juggle cooking, homework, baths, and bedtime stories.......and then then the hamster wheel starts all over again the next morning.....are weekends relaxing.......I doubt it............hang in there if you can.....

[ironchef]

Originally Posted by Jeekinz

Don't you cook at home?

Good luck with the new job.

I cook dinner at home once a week when I'm off. And I'll sometimes cook myself breakfast. LOL but I don't consider those specials.

The new restaurant that I'll be working at serves only different types of degustation menus (3, 4, 6, and 11 courses) so that's the reason why there probably won't be nightly specials. The menu changes I think four times a year so that will keep things interesting. I'm going in as a Chef de Tournant which basically means that I'm the floater. I have to learn all the stations and all the prep for pretty much every dish. When I staged there, the prep was pretty labor intensive so in that sense, I don't think that I'd have time to prep for any specials anyway. For the next few years I plan to jump around and work at several restaurants, then eventually take a sous position somewhere.

Here's the menu if anyone wants to check it out: Chef Mavro

[BBQ Mikey]

Well good luck buddy. Learning all the positions is tough (from my experience), and thats at mediocre resteraunts. Im sure youre in for an eye opening experience.

Like the others, I am going to miss the daily specials. Youre going to have to start taking pictures of your breakfast just to give us something nice to look at !

I also plan to get a digital camera and start posting my masterpieces, but Im not IC!

[Uncle Bob]

Yo IC !! The Salmon looks good enough to eat!! Stay in touch man!!!

[ironchef]

Originally Posted by BBQ Mikey

Well good luck buddy. Learning all the positions is tough (from my experience), and thats at mediocre resteraunts. Im sure youre in for an eye opening experience.

Yeah, it's tough because many times, the people working in that station don't prep you up so you come in and your station is empty. Hopefully that won't be the case at Chef Mavro. At the restaurant that I was just at, I was the Chef de Partie but I still did the same thing in that I worked and learned all the stations. 90% of the time I ran the dinner proteins but if someone was sick or if we were short, I would have to run apps or help out on banquets. I always have a prep system though. I go sauces, proteins, then garnishes or extras. Sauces are the biggest pain in the *** and you can't do most of them on the fly, and if you do, they might not turn out. But butchering a salmon or julienning cucumber is fine.

[In the Kitchen]

Where is your restaurant going to be located? do you have building? Boy, hope you have support to start this. Wish you the best.

[luvs]

ironchef, that looks great!!

my best to you with your venture to a new job.

(i hear ya on that prep cook deal: your could be Master Chef & probably still prepping. i went from cashier to prep cook in a day at my school's restaurant, & when i was a floater at another place, i was sent to prep, same as at a french bistro i worked at & when i catered, cook again.)

[kitchenelf]

BEST valley girl voice - OMG, like, their food, like, has stuff growing on it too!!!!!!!

It should be an easy fit!!

[jkath]

Originally Posted by ironchef

I was the Chef de Partie

Hey, it's always a partie...erm, I mean, party when you're here

Seriously - late harvest foam?! That would make me swim out to hawaii.

I know you'll do well - you always do. Even if you can't photograph your on-the-job work, please do tell us of wonderful things you've dreamed up on your free time. When kitchenelf and I met last month, we both thought that going to a restaurant, where you were the chef, would be an amazing experience! (I also said I'd never cook for you...too intimidating!)

[Loprraine]

degustation menus (3, 4, 6, and 11 courses)

I'm hoping we get to see a few pictures of those.
The best of luck to you in your new job. I have always enjoyed your posts and pictures of the specials. I've picked up some great tips. The salmon looks awesome. Thanks, and good luck, IC! Hope you keep posting when you can.