First day at a big hotel with an infamous ** chef. It was tranquil today because the gastro was closed. I helped the banquet today - easy day cutting tomatoes, preparing garniture for stocks, etc. 9h00 - 17h30. What kind of schedule is that for a cook? I am not complaining. On profit quand on travaille pour un hôtel. Vraiment.
But today sucks because Raf went back to Cali!