I started my day early on fish. As soon as I arrived I compressed apples and cucumbers for service. I also setup my soup which was a creamed sweet potato. While the soup was simmering I cooked off cockles and mussels and then chilled them down. I had forgotten to make the compressed fennel so I quickly sliced and bagged that as well. Shortly after, I made juillenne apples for salad. The section was low on celeriac remoulade so that was the next task. During lunch service the prep work continued. I juiced some beets and carrorts for pickle brines and then I sliced smoked salmon for appetizers. Lunch service was busy and ended quick. While the section was getting reset for dinner I prepped out some Jeruselem artichokes for a puree. They take a while to cook out so I picked some crab and made crab mix as well. I concluded my day by helping organize the walk in and then bagging extra items to be frozen.