So this past week I was on saute. And I have to say it was the most difficult station for me yet. i walked away the first day exhausted, stressed and with 2 new “war” wounds that we refer to as burns. Saute is a station where your multitasking underpressure is put to the test. I survived and learned tons. But I am also thankful that that week is over. I know even more now that I am not meant for restaurant work especially on the line.
This next week I move to wheel and expo. Then I’m off to the front of the house to serve and host.
Leah and I working on the line.
A few dishes I spent the week cooking.
Coffee rubbed pork.
Lamb chops with a port fig sauce.
