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Even though I will be coming back to Lubbock sometime in October, I will actually be a student in the Fall semester. I am taking 2 hours of a required class that goes along with my internship. For this class, I must write 10 weekly journals of my experiences that I am learning while on the job. So I have decided that, since I have to write them for my class I migght as well just post them...enjoy!

Journal 1

            It has been about 1 month since I first arrived in Jackson Hole, Wyoming and began my experience working in the Jackson Lake Lodge as a Culinary Intern. Because this internship is longer than the usual 10 week 400 hour internship, I have chose this time to begin my weekly journals considering I have approximately 12 weeks left.

            I have been rotating to different workplaces around the kitchen. My first few weeks here, the executive chef had me assisting in the production kitchen that is used to put together large quantities of food for either banquets or the 3 daily meals that are served to the roughly 300 employees. This work consisted of lots of repetitive work like chopping, slicing, dicing, and basically being able to put to use many knife skills.

            Another job that I was assigned to required me to plate approximately 250 of the nightly amuse-bouche for the fine dining restaurant, “The Mural Room.” This process was also very tedious and monotonous as I had to carefully piece together a small bite of food for the estimated cover number that we would be expecting nightly.

            Two weeks ago, Executive Chef Vishu assigned me the responsibility of being the cook for a chuckwagon breakfast that our hotel would offer. The guests will ride a horse drawn wagon to an offsite location, where my assistant and myself will greet them with a hearty breakfast of eggs, pancakes, potatoes, ham, and coffee.  Myself along with an assistant must arrive at 5:00 am to begin the preparation for this as we load up a company truck with all the necessary items to make the guests happy. We receive a radio call shortly after arriving at the site saying how many guests there will be on that day and when they will be expected to arrive. Based on that information I begin preparing the meal so the guests will be greeted with a warm breakfast. This attraction occurs 3 times weekly.

I love ya'll, Ryan Hayshaker!