Après la première semaine

The first week just passed by flashing. Long days although not just with work , but also studies during the daily four hours break in the afternoon.

In job I have tried to learn the house habits step by step and my kitchen duties have been mainly "mise en place". I have however prepared and/or put together a few meals for the customers also. 

 REINDEER FILET FROM FINNISH LAPLAND (FILLET DE RENNE DE LAPONIE)

Wild reindeer, root vegetables, lingonberries and red wine sauce with primus aglianico

ATRIO SALMON (LE SAUMON ATRIO)

Our very popular Nordic salmon warm smoked daily in our own smoker. Served with seasonal vegetables and risotto with rye berries

Main learning points in the first week have probably been firstly some kind of understanding how so many persons can act  at the same time in a few square meters kitchen without causing any accidents or quarrels. Secondly how important it is to have an overall situational awareness about what is going on: who is doing what, which meal is in what stage, what's in the oven and what's on stove, which orders are ready and which are under preparation. And a lot more. 

We have two kitchens in the restaurant: a small one in the first floor and a smaller one in the basement. The second week might give me an better understanding how the workshare between these two seems to work so easily without continuous communication. Clear job descriptions - peut-être?