Even more a cook than before.

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

goboenomo

Head Chef
Joined
Aug 22, 2006
Messages
2,208
Location
Canada
I started a new position at my work today. I'm working the sammy at Montanas. I make the sandwiches, wraps, and a bunch of other stuff.
Already I'm getting way more shifts than I did in prep.
I worked today, and I work tomorrow and Wednesday, and probably some other times this week.
Time flies by so much faster when I'm working there.
It's sweet. :D
 
Hehe... Or for myself. :D My parents said they'll pay for my school as long as I'm going.

Now I just have to see if I can get a raise.
 
The first thing I made last night was an Ancho Chicken Quesadilla.


warm_ups_chicken_quesadilla.jpg


It was a 12 inch flour tortilla cut in half.
I put garlic but on two ends of the torilla
Then i put ancho sauce between them.
So they were separated into thirds.
Then I put cheese, green onion, tomato, and chicken on it.
Then I close it up. I put garlic spread on one end.
I put it on the flattop and put garlic butter and cajun spice on the other end.
Cooked it until it was done, using my new Iron Chef tool :P


It also came with a caesar salad.



Apparently I did quite well last night, and they want me to come in again today, and tomorrow, and they'll let me know about thursday and friday.
 

Attachments

  • bigspatulatm1.jpg
    bigspatulatm1.jpg
    18.9 KB · Views: 169
Gobo, it's good that you can earn your keeps for now and at the same time learn the value of money.
 
Oh I've learned.
I've been working a long time.
From walking kids to school each day when I was 9, to a paper route when I was 11, to a Dollar store when I was 14, to Montanas when I was 14 1/2.
Come mid March, I've been working at Montanas for 4 years.
 

Latest posts

Back
Top Bottom