Hollandaise Repair

I learned this week how to repair a broken hollandaise, a very useful thing to know. It is nice to be able to repair the hollandaise without having to completely remake it. I learned that heat is an important factor, either too much or not enough. Also, you have to watch it when it is sitting on the line and give it an occasional stir every 10 minutes or so.

Eggs

I am relieved that I was able to flip my eggs in the skillet without the spatula. It only took me three times! Looking forward to doing this some more and maybe even getting really good at it.

First Week

I found out that being a line cook is not as easy as it may seem. There is a lot of prep work and once you get on the line it is very hot. Teamwork is very important and it takes time to establish the communication. I'm looking forward to seeing how everyone will progress as we go along.