Thursday, February 16, 2006


I have an internship now. I'll be going to the Biltmore Estate in Asheville, NC. I'm so looking forward to being back amongst the working class is a lot of work! I start March 20th and will be there through August 23rd, providing I don't mess up and get fired. ;-)

Table service is still dragging along. We only had 50 covers today. It was our first day in the restaurant without paid staff to help us. I had only 2 tables assigned to me and never had two full at the same time. Time drags by...3 days down, 12 to go...but, who's counting.

Wednesday, February 15, 2006

Table Service

I made it through my first day of table service without spilling anything on anyone! :-D

It's pretty boring. We are shadowing paid staff for the first two days of class. There are 14 of us and 4 of them, so we don't get to go to the tables much. Plus we only had 79 covers (that's the number of people who ate at the restaurant) during lunch, so it wasn't very busy anyway. I think more people go out for dinner on V-day, so there's that. It will probably be slower today. Ugh!

We did a wine tasting after service. We tasted some of the white wines that we offer by the glass.

Monday, February 13, 2006


While I had initially intended to only bring with me things that would fit into the trunk of my car, I ended up with quite a lot more than that. Given that I only have a few weeks left of school and then will have to move out of the dorm, one of my dorm mates and I rented storage space in town and started packing our belongings. We made good progress, and hopefully neither of us will end up pulling an all-night packing party on the last day of residence here. Ugh!

Saturday, February 11, 2006

Last day in AM Grill

Well, today is my last day in AM Grill class. It's been a fun time working on a line cooking a la carte. Yesterday was our big day to present a special menu to the customers, we drew Northeastern US regional cuisine out of a hat and all came up with a special that represented the foods of the region that were appropriate for the station that we were on. I was on sandwich station, so I came up with an open-faced ham, apple butter and cheddar sandwich. It was toasted ciabatta bread with apple butter, Dijon mustard, black forest ham (actually something similar that NECI meat fab came up with), and a 4 year old Vermont cheddar cheese (YUM!). The sandwich was placed in the salamander (broiler) just long enough to get the cheese melted and bubbly. The sandwich was served with a side salad of arugula, fennel, red onion, and apples dressed in a lemon vinaigrette. My class mate took a picture of all of the dishes, so I should have a copy soon to post here on this blog. All in all, our menu was very impressive and was well received by the patrons of the Main Street Grill.

On Saturdays, we serve brunch. Along with our regular lunch menu, we have breakfast items available to our customers. Next we go on to table service, which is also at the Main Street Grill. YIKES! I have to get some white shirts and black slacks this weekend....I didn't want to rush into anything. ;-) Along with table service, we have a wine class and a CPR class.

Just 3 more weeks of class time left in my first year of culinary school. I'm anxious to go on internship...I'll let you know more about that when I have a site finalized.