HERRRREEEE WE GOOOO!

Journal 2

                Working in the kitchen at the Jackson Lake Lodge for such a short amount of time so far has already began to inspire and get me excited about what my plans for my future are. Without really knowing it, my mind has been developing ideas daily about what my future is going to entail. The past week here the executive chef decided to let me work the breakfast buffet in the fine dining area known as the Mural Room. Due to my responsibility as being the chuckwagon breakfast cook three days a week, I only had a few opportunities to work the buffet.

                This part of my internship experience required several tasks of me. The buffet included approximately 10 chafing dishes filled with breakfast foods including eggs, bacon, sausage, French toast, oatmeal, and other options. Also, a big hit on the buffet line is the made- to- order waffle station in which one of the three buffet chefs would pour waffles over an iron with different toppings to put on based on the guests order. There were also fruits, breads, yogurts, and pastries of which the guests could indulge in.

                This job required of me to be at work at 5:30 a.m., and begin preparations for the breakfast. Like I said there were a total of three chefs working the buffet. The two breakfast line cooks would be the ones who would prepare the foods, place them in the chafing dish, and then into the hotbox for us to take out to the buffet when the food was running low or needed replacement. At times, it was difficult for us to get the food out fast enough to supply to the guests. Other more slow times required us to take temperature checks of the foods to make sure they were kept at proper temperature.

                At 9:30, when the buffet would end, we would begin our cleanup process of sending all the dirty chafing dishes, serving spoons, and waffle irons to the dish pit and make sure that we got exactly what we sent back. After the dishes were cleaned, we would begin our preparation work for the next day. This involved us making new waffle batter and getting the cold food items into their serving trays in order for us not to worry about getting these ready the next day when they would be served to customers.