This past week has been all about meat and a lot of it. You name it we cooked it, chicken, hens, quails, duck, rabbit, veal, pork chops, lamb chops, pork tenderloin, top round, veal liver, tripe, sweatbreads, and filet mignon. Overall, it was a good week and i can cook meat pretty well but i must say that i can see why one might become a vegetarian and the past couple of days i have been eating more fruits and vegetables. The roasted duck, anitra arrosto, the pollo alla cacciatora, and the lamb chops were the favorites of the week. Definitely the low point of the week was the organ day. Not that is was a bad day but i do not like liver, tripe, or sweatbreads. So, that is it for meats, not a whole lot to say about that.
On the restaurant front it was a very busy weekend working at Salumeria Rosi. Saturday i worked a 13 hour shift from 9:45am to 10:45pm but man we were moving the entire time. We did 141 plates at lunch alone and for a restaurant that only has 9 tables that's a lot of food. We had a half hour lull around four so i was able to eat something and prep for dinner service. During open and lunch i worked the deli counter making sandwhiches, slicing meats, and serving cheese and meat plates. Then it was off to the kitchen for dinner service. Making most of the salads and some of the smaller things that i have down pretty well now. Before i knew it the clock had hit ten and i was smashed. Even as tired as i was i enjoyed being there, i work with some great people and i learn so much every time i work. I look forward to going back on wednesday this week and hopefully will have some stories to tell on thursday.
Thankfully this week we move on to fish. We filleted some fish today and made two pretty good dishes by just searing the fish and making a pan sauce. The rest of the week is mostly devoted to seafood until friday when we have our second practical. This one i am ready to rock and want to put forth some perfection.
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