3/12/12
Today was my first day of my Internship at East by Southwest. I arrived there a little before ten and met up with Hidi Verduzco. I was given a chef coat and a hat to wear during my time in the kitchen. I was then introduced to the staff. I got the chance to work with a sue chef Greg, he was very nice and taught me a lot and was patient with me because I'm not the fastest dicer, but I'm learning. He showed me around the kitchen and where things were. In order to get ready for lunch there was a lot of prep work to be done, and that was basically what I helped with during my time there. I was introduced to a lot of the sauces and food ingredients and got to work with some of them and learned a lot of kitchen rules. I was able to dice some of the vegetables, I was fairly surprised to find out that there are a lot of techniques to use when dicing. For instance to keep your fingers curled and to hold the knife as close to the blade as possible, this gives you more control. One of the Sushi chef's prepared a spicy salmon sushi dish for Greg and I, it is probably my new favorite dish. Every lunch and dinner the sue chef, which was Greg, was in charge of making the family meal, where every employee gets a free lunch and dinner. Today we had fried chicken and mashed potatoes that I helped him prepare, they were delicious. Their lunch time is at 2:30. When I was done with my vegetable dicing and grading, we all finally got to sit and eat. My day ended at three. I had a good, exciting and interesting day.3/13/12
Today I showed up at East by Southwest a little before ten, got dressed and meet up with the sue chefs. I got the chance to work with a different sue chef today. I learned a lot more about different pan and utensil names and where everything is found. I got the chance to see how some of the Thai dishes were made, I observed the Pad Thai dish being prepared and all the different ingredients that are included. There was a lot of work to be done, so I helped the sue chef with anything he needed. I did a lot of prep work for the dishes, I diced celery, onions in thin slices, limes, broccolini, bell peppers, and a lot more. Tuesdays are busier then Mondays so there was non stop work. I feel like I learned a lot from today. I am getting much better at where things are and what theyre called.Once again at the end of my day we all sat down and shared a family meal. We had a really yummy panini pasta. I then meet with Chef Surgio Verduzco and he recomended for me to work the weekends because that is when the real and artistic meals are made. My weekend will be Wednesday and Thurday this week and will start at three to about ten on Friday, Saturday and Sunday. I am really excited to see how the night shift works and all the fun things to learn. I am having a great experience so far.
3/16/12
Today I worked from 3 to 10. When I first got there Chef Surgio showed me how to cut carrot leaves and glowers for a decrative garnish to the dish's, I thought it was going to be dificult but I got the hang of it fast. It gave me some ideas for my dish that I will be creating. I also got a chance to look at all the specials that were made. The specials were creation that the chefs make a week. I talked to Chef Surgio about making my own special and thats what I'll be doing. Although I have to learn how all the dish's are made and how the Hot Kitchen works. It's a Friday night so the restaurant got really busy. I helped prep a lot of the food again. Since it was dinner time on a Friday I got to see how a lot of the main dish's were made, the Duck, Razor Clams, Beef Squers, etc. It was a lot of fun but very tiring. I mainly set up the dishs for the squers and the Satay Chicken. For dinner each employee gets a free dinner off the minue under $15. I ordered the Chicken Pad Thai which was delicious after a long night of standing next to hot stoves and grills. I learned a lot of new dish's tonight.
3/17/12
Today I worked from 4 to 10. It was Saint Patricks Day so we didn't expect the restaurant to be backed because sushi was not the preference for an Irish holiday, and so it wasn't. It was not as packed as it should have been on a Saturday night but it was still busier then any other week day. Again I helped make the Beef and Satay Chicken Squers, but tonight I got the chance to actually do the whole dish by myself. I did pretty well I thought. I was also working with the Relieve Sue Chef, he is the Sue Chef that steps in when the main Sue Chef is not around. He focused on all the entrees. I learnded how to make the Pad Thai's which is often ordered. I got to try a bunch of different soups and noodles that were ordered, and they were all really good. The Sue Chef would ask me to prepare the Razor Clams and I would add a fish base, lemon grass, cilantro, ginger and tomatoes. I would do that every time we had an order of Razor Clams or Muscles. I got to participate a lot in the kitchen and I learned a lot of how the dishs were made. I also learned what Shishito Peppers were, they are basicially a mild chili that gets grilled and satayed with sauces. Everytime we had an order of Shishito peppers I would be able to take them out and grill them. We closed at around 9:30 and got to eat dinner. I had ordered a Crunchy Spicy Salmon Roll and a Tempura Fried Cheese Cake. The Salmon was amazing but the Cheese Cake was probably one of the best desserts I've had in a while, I will make sure to get it again.
3/18/12
Today was a Sunday so we didn't really expect it to be too busy. I started at 4 in the afternoon and went to about 9. Since it was not so busy the restaurant actually closed at eight thirty. During dinner I once again helped make the beef and chicken squers, I pretty much got those down. I got to learn how the Dynamite Muscles were made. To make them you take out ten muscles and place them in boiling water for about a minute, then open them up and place them on a plate and add a sauce which I think was made out of mayonaise and chili. Then placed the muscles in the oven for about another minute and plated them decoratively onto a plate. When we had an order come in for Dynamite Muscles I would get to make them. One of the Sushi Chef's at the sushi kitchen was really nice and made a sushi plate. It was not on the menu, he had created it. It was made from two different types of Tuna fish and there was bacon in it! it was really tasty and It was really nice of him to do. Over all it was a mellow but fun and interesting day. I felt like I was getting to know everyone better and felt more comfertable in the envirnment. I'm having a lot of fun.
3/19/12
When I arrived to East by Southwest at 10 O'clock sharp I quickly went upstairs to get my chef coat and hat on. Today I got the chance to work in the sushi kitchen. I was working with one of the sushi chefs and he showed me how to clean and cook the sushi rice. There was a lot more work to it then I had thought. I had to clean one batch of rice seven times before placing it into the rice cooker for 42 minutes. When it finished cooking it was placed in a large wooden bowl where the vinegar is added to the rice which makes it sticky. Once I finished with that I got to watch him make a bunch of sushi that was being ordered. I got to help make some of the Shrimp Hand Grenades. It was difficult to keep the roll from falling apart. I also got a tour of the sushi kitchen and learned about all the different fish and ingredients, I was able to sample a lot of them. I also got the very exciting chance to create my own sushi roll! it took me a while to think of what could go in it but I finally got it. I decided on a King Salmon, Fried Asperigus, Cream Cheese, a sort of hot sauce (can't recall the name) and scallions. On the top of the roll I added avocado which looked very nice but also tasted very good. I was worried that the roll would not turn out so well but I was excited to find out that it was very tasty! I had my creation for lunch and that was the end of my day at about 3 in the afternoon.
3/20/12
Today I worked with the Sushi Bar. I learned how to wash rice in the moring. Making Sushi rice was a lot harder then I thought it would be. For starters you actually have to wash the rice 6 or 7 times in order to remove all the startch because the startch changes the texture of the rice and thats not what we want. I started with about 3 six pans full of rice into the metal bowl and started to polish the rice, since the rice used to make sushi is a short grain rice it is easy to break so you have to be very gentle when washing it. At first the water is a milky unclear color because of all the startch from the rice, after the 7 washes the water is much clearer. I then placed a net in the rice cooker and added the washed rice, then added 3 six pans full of water into the rice and then a splash of water ( the splash makes a lot of difference to the texture of the rice ) placed the lid and cooked for 42 minutes. Three different batches of rice are done everyday. When the rice finished cooking I learned how to cut it. Cutting rice is basicially just fluffing the rice and seperating any rice clumps in the rice. It was a lot more difficult then I had thought and it took me a little while to get it right. Once I finished with the rice I got the chance to work with some sushi. I was super scared to actually make rolls just because I didn't want to ruin any. Finally I tried to roll some Shrimp Hand Grenades, the first one was not terrible but it needed improvement. I observed the sushi chef carefully and took tips on rolling, the second one I rolled turned out perfect! I was so excited and Chef Surgio was impressed how fast I caught on. I also mastered rolling California Rolls and basicially any basic roll after the second try at making them. I feel like I did catch on really fast and am good at making the rolls for being a beginner. All the sushi that I practiced making I got to take home! it was really nice of them and I was really happy. That was basicially the end of my day at 3:00. I learned so much today and am very happy with my sushi rolling skills.
3/21/12
Today I got the chance to make the California Rolls that get distributed to a school. Recalling how to roll them from yesterday I feel like I did well. After I finished rolling and cutting ten of them I got to use the meet grinder to grind Tuna to make the spicy tuna filling. I added all the ingredients and mixed it all up and packaged them into containers. I also did the same for the California Roll filling. I also cut a lot of cucumbers. With the cucumbers I peeled strips of skin off of them but left some skin on, then cut off all the ends and scraped the seeds out with a spoon. A better part of the morning was busy work. I then learned how to make mayonaise! cilantro mayonaise. Basicially added cilantro that was bleached then shocked in cold water and added oil, lemon juice and egg yolks, blended it all up and strained it through a sive to keep all the cilantro particles out. I had no idea mayonaise was made that way. One of the sushi chefs asked if I wanted to try raw squid and I was kind of grossed out and said no.. but then Chef Sergio said that I should atleast try something once especially if you work in a restaurant just so you know what your working with, so I fearfuly accepted a piece. It was prepared with rice, wassaby, and sweet soy, the raw squid was placed over the rice. I was really surprised to find out that I actually really liked it! it tasted really good and I would definitely eat it again. I'm glad that I took a risk. The day ended at 2:30 once again with a nice yummy tostada the relief sue chef made for lunch. Even thought it was a mellow day I always learn something new.
3/22/12
Today was a very special day. My Mentor Chef Surgio recomended me to stay an entire day to experience a full day at the restaurant. I basicially preped in the morning shift. I got the chance to make the California rolls that are sold to Animas High School, Which was really exciting. I then practived on my rolling skills making Spicy Tuna rolls and more California rolls. I had a break at 2:30 and ate lunch and was a little tired. I then came back at four along with the rest of the employees and began to prep my station. When the Restaurant opened for dinner it got busy because it was a Thurday night, getting closer to the weekend. I was in charge of a lot of the rolls that got ordered. I knew how to make the Califoria rolls, Spicy Tuna rolls, Tempura Fried Asperigus roll, and the Tempura Fried Shrimp roll. I learned how to plate each roll properly and what seasonings went on it. It was really cool because I felt like part of the system and I got to do my own thing and I was good at it. It got really exhausting after a while though because I was making roll after roll. I stood for 7 hours straight and by the end of the night it hurt to walk. I helped clean up after the Restaruant closed and the Sushi Chefs gave me a $10 tip which was really nice of them because I'm not even doing this to get paid. I went home around Ten PM with my Chicken Pad Thai feeling tired but proud! It was a great experience for me and I'm really happy I did It.
3/23/12
Today was a wonderful day! At first it started out as a typical day at the sushi bar. I pealed and sliced a lot of cucumbers, made more California roll filling, made wassaby.. Which hurts worse then cutting onions, helped the chefs with anything they needed before the night shift. Rachael visited me for a little bit, I showed her around the Restaraunt and she took pictures. It was basicially a very mellow day because I was not doing the night shift I was just helping prepare. When 2:30 hit I sat and started to eat my soup that was prepared for lunch when Chef Surgio came to visit with me. Then the greatest thing happened!! He offered me a job! I quickly accepted it. But thats not even the best part, the job he offered me was working in the kitchen. I get to be a Pantry Chef, they focus on a lot of the cold dishes like salads, ceviches ect. The funny thing was that I was planning on applying for a job at the Restaraunt after my internship anyway but never thought I could work in the kitchen! I feel very fortunate to be able to have a job and be doing something that I am very interested in and enjoy doing! I was going to be very sad when the internship was over and was even considering going in and volenteering just because I loved the envirnment and everything I got to do. But now I get to do all that and get paid! I couldn't ask for anything more right now. I am really excited to be able to start working.
3/26/12
Today I arrived at Ten and figured I would work in the Hot Kitchen today and the rest of this week and learn my station where I will actually be working. When I was in the Hot Kitchen the first week of my internship I mainly worked in the Patry side of the kitchen so I was fairly familiar with everything. I recieved a list of all the things I will be preparing when I start my job there. There was a long list of things but I will be trained to make them all in a later time. Today I just helped set up for the night shift, made a lot of backups for any ingredients that they could run out of during the night shift. I cut cucumbers, bell peppers, oranges, and lemon grass which was difficult to slice. Mondays are always slow so there was not a whole lot for me to do. Once I finished all my preping it was already 2:30 lunch time and I had some yummy Fish and Chips. I talked to Chef Surgio about my project and we brainstormed ideas. By the end of the day I had come up with my entire dish (which will be a special on the Menu) It is very artistic and I am excited to make it tomorrow. The only thing left to do is come up with a name for my dish!
3/27/12
Today was once again a mellow day. I came in at ten and set up my station, the pantry station, and made sure I had all my back ups and preped a few ingredients. Because I will be working in the pantry station when I get my job I was mainly there most of the day. I learned a lot of the soups and dishs that I would help prepare. After I had all my preping done there was no longer anything else for me to do because everyone else was busy filling in orders because Tuesdays are one of their more busy days because the Sushitarian is closed on Tuesdays. I just set back and observed everyone make their dishs. I will be spending the rest of my time in the pantry station in order to train for when I start my job there. The Sue Chef who is the manager of the kitchen basicially, was training his new relief Sue Chef. The Sue Chef focused more on teaching him the ropes so I didn't get his full attention. It was a slow day for me but I am planning on doing another full day tomorrow because I will need to work on my project in the morning time and work my pantry station in the afternoon.
