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. 

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