Final Hours

Today was my last day, and I ended up getting into a disagreement with one of the Spanish workers, which made it difficult because I couldn't really explain to him WHY I was bringing his pans back from dish before they were washed. These pans were used for roasting veal bones for stock, and he had no idea what deglazing was. I ended up having to get Julio to explain to him for me in Spanish, from that point on he held a grudge against me. The up side was, he leaves around 3:00 pm so it didn't last long. Otherwise I ended up working my hardest I've ever worked there, going from one thing to another prepping as much as possible as fast as I could as the list was exceptionally long. Once the list was done, there were other things that needed prepping for pantry which doesn't have items on the list, just get them done as they're needed. Around 7:30 all prep work was done, and I got to start working on my project that Chef Leffler had assigned me the day previous. Pricing out veal stock in it's Demi Glace form. I got handed a packet of the inventory and prices and at what quantities they come in at. So, I now have that with me, I got all the basic prices required for stock down on paper, however the math part of it I have not yet tackled. I will be working on this on my days that I'd otherwise be at the restaurant working since I am now free, well from the kitchen anyway. Between that I still have planning to do as well as moving as I've stated before in previous posts. I still have one more post to go after this one, so I'll make sure to have a nice summary going or something.