So my 2nd day of having a fever landed on a Wednesday night which is, of course restaurant service. I was doing "ok" - my mise en place was fairly simple since I was doing an amuse bouche of Noix de Coquilles St. Jacques pôelées, condiment dattes et citron, fleur de bourrache. I was working slower of course, but I still managed to do most of it. Let me tell you peeling dates and then cutting them into brunoise is an f'in sticky bitch.
Brunoise
This is the only photo I was able to take that day. =(
I was almost finished with all my mise en place when I started dropping stuff like my tools or my lemons. Then I was trying to peel some lemon zeste and I started shaking. I mentioned to my chef that I am not sure how much longer I could take. It was that bad - even my classmates said I looked like death (and definitely felt like it). They would walk by me, say something, and I would just stare at them. I didn't even have the energy to respond. Thankfully my chef said I could go home. He took over during service for the amuse bouche.
It was a terrible terrible feeling and I actually felt guilty that I went home, however, I did spend the entire next day feeling like death in bed. I missed quiche day which wasn't so bad since I had made quiches in the past and they are fairly basic. I actually forced myself to go to the Monoprix to buy some ingredients for the quiche. That was really tough and I ended up collapsing on my bed when I got home.
My goal was to make mini-quiches and bring them to school to show chef. I had bought small ramekins put the quiche in and baked them in my TOASTER oven. I wasn't satisfied with the way they looked so I never brought them to school. My "day off" was much needed rest, and I returned back to school the following day feeling much better.
Posts
No comments:
Post a Comment