I started early, this time alone, and commenced my day by puttting potatoes in the steamer for mash. While they were cooking I began searing the daubs so I could get them in the oven. The whole cooking time is four and a half hours. Once they were braising I began the section setup. Once complete I started my daily prep. It started with dicing shallots and collecting other items for mise en place. I pulled a few bags of frozen coco beans from the freezer and made back up containers of mascarpone. Shortly after my station partner arrived.
Lunch service started and I was asked to continue prep. I continued on with cleaning and cooking salsify. Afterwards I chopped some chives and picked parsley. I ended my shift by peeling 20 kilos of potatoes.