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Mama Deb
mamadeb
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Knives and Fire Internship Day 8

Day 8

It was a light day in the prep kitchen. I made macaroni and cheese sets.

First I grated cheese (the types and proportions don't actually matter) in the Robot Coupe. I then cut a pound of butter into 32nds. I put each pat into a small container, and added a tablespoon of flour to each. Then I put a large handful of cheese into each, and covered and labeled them, and put them away. That would be the cheese sauce - butter, flour, cheese. All it would need was milk, and that gets added during the cooking.

The cooked macaroni was mixed with roasted carrots and rutabagas, which I scooped into pint containers. In this case 33 of them - that's how much we made. We're not measuring, so that's pretty good.

At that point, there wasn't much else to do, so A had me chop a gallon's worth of onions. As I was doing this, Chef came up and said I should go to the café. He also suggested I wear one of their caps, which actually covers my hair better than my pre-tied bandannas, so, fine. He wants some uniformity, but he would rather I wore my whites anyway.

He wanted me to go at 1PM, but I was ready to go at 12, so I went. There I met D, who is the café sous chef. I made a number of sandwiches (the fish sammy and the ELT) and a mac and cheese. And I did make a mistake on the line - using mayo, not mustard. *Shakes head*. But otherwise it went fine, and I'm getting better at shouting things out.

One thing that's less fun - I have blisters. I have a constellation on my right forefinger, where I hold the knife. And I have two others that sprouted on my forefinger *tips*. I think they came from forcing sixty-odd covers on sixty-odd containers. Weird.

Comments

The cheese, flour and butter are all put in the pan at the same time? What sort of cheese is it? Any British kind would go all stringy.

Cheddar, gruyere and parmegian. They don't go stringy.