Evil Garbarator

At the end of last week, I was assigned to the Saucier section in the kitchen. We made some wonderful soups and sauces. This week I am in Butchery, cutting up little animals and fishies. By the end of the week and several hundred pounds of chicken, salmon, trout and halibut I should be able to french a breast, bone a thigh of a bird,  fillet and skin fish of all sorts and other basic procedures. It is very simple once you understand the structure of birds and fish bones and joints.

During this adventure in cooking, there is also the hand in hand adventure in cleaning. Cleaning dishes, cleaning counters, fridges, storerooms, floors, equipment, steamers, pots, pans, dishes, dishes and more dishes.  After cooking a menu of fish and rice, pastas and heavy sauces. The pots and pans are rinsed into the garbarator. Today as I was rinsing and finishing up  the garbarator backfired and exploded. It was lovely and everyone in the dish pit was witness to my tragedy as I was the one who pressed the ON button. Shocked at first and all was quiet after the explosion, then laughter filled the room.  Fish guts and rice, veggies all over!!! It mostly missed me but I did get hit. I laughed so hard I cried.

This afternoon in our lecture I watched several people fall asleep and that was my entertainment so I would not fall asleep, then it was test time. First test down and several more to go I am confident that I will make it through the 5 week section of large quantity kitchen.