I have some catching up to do.

My last day on fish station went extremely well.  I came into a heavy prep list.  It commenced with daily garnishes of compressed apples and cucumbers.  I threw on some white chicken stock from chicken carcasses.  I also made some more chopped herbs for the station.  I had spoken to the partie the day prior and he asked me to bag and freeze some other items so I took care of that as well.  One of the new recipes I learned was a lemon puree.  Using the juice of seven lemons, and the bodies of five, I made an awesome lemon gel.  The lemons are cooked in 7 cycles, boiled then strained and refreshed with cold water.  This process is repeated so they become tender and lose the bitterness from the pith.  Once cooked a simple syrup of lemon juice and sugar is made and that is added to the puree to adjust consistency and flavor.  My partner arrived shortly after and did station set up.

I worked with him throughout the entire service and I can proudly say I was very satisfied with my performance.  I worked exclusively on starters for the whole service.  I had minimal supervision and my partner was happy because he could focus solely on the entree items.  We easily fielded more than 100 guests and pumped out great quality food the entire time.  I do feel sad leaving fish because I was just getting into the swing of things.  Nonetheless I am just as excited to move to meat section.