Four Weeks In

I am humbled and awed by the experience and skill of the chefs that I work with. I have total respect for their ability to think and plan a week ahead, I'm still struggling getting ahead by three days and I'm slowly getting there.  On the plus side I find I'm enjoying myself more than I'm stressing out about putting on the best buffet menu that I can muster.  At the moment my stress points is being able to present all the dishes by 5pm, and hopefully have made enough chicken to last until 6:30pm when the buffet closes.  The former happened once, the latter more than once.  The students try to keep me upbeat by saying it's because the students enjoy the food, so we run out. It's my fault for making it too tasty, apparently.

At my last service, I had so much fun with my students.  As suggested by Chef iN, I got one of them to make the crumbed fish and earned the right to put her name on the dish. Then I got another two students to cook the noodles on the large wok. The other students all wanted that job after they've seen them doing it. I also gave myself an extra challenge of putting up an extra chicken dish and an extra vegetarian dish (all using left over prep). I was even cheeky enough to leave in the middle of service to visit the other kitchen just to show myself that I could. 

Earlier that day, I also found a place to live in the mountains. I had lodged an application with the agents and I could potentially move in as early as next weekend.  Let's see what happens and watch the universe unfold.