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As I mentioned meat section has been quite behind.  I wanted to help my team members get caught up so I came in a few hours early.  I started off by setting up beef stock to simmer for the day.  Afterwards I did my usual section setup as well as steaming potatoes for mash.  I helped by chopping herb garnishes as well as stocking up on other items as to create a surplus for the week.  As the day progressed my partners came in.  I did a large amount of vacuum sealing for various items.  Then we had a quick briefing before service.

Service started fast with tickets coming in as soon as we opened.  Rather then the usual menu items I was responsible for seared duck as well as a seven ounce sirloin.  Both items out sold the chicken dish that is usually very popular.  The interesting fact I learned about the duck was that it should actually be seared in a dry pan.  All items are always cooked in a medium of some sort of fat.  Duck is unique because as it cooks thr fat renders out causing the skin to crisp and generate its own fat. 

I was working the station solo once again and had no problems for the entire service.  It really is rewarding to work a station and have fun at the same time.  It makes me enjoy my job even more. 

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