Pantry Cook

Herb Crusted Goat Cheese with Toasted French Baguette, Roasted Garlic Puree and Tomato Concasse
Bistro Garden Salad- Mixed Greens, Tomato, Carrot, Cucumber, Herbed Croutons, with Roasted Shallot Vinaigrette

These are my first week assignments as the Pantry cook. All of this is homemade (even the croutons) and though I will be preparing much ahead of time (cutting vegetables, breading (but not cooking) the goat cheese, make the dressings, etc., it will all be built and plated to order. Also, based on time, at some point, I will likely be jumping from my cold appetizer line to either the hot line to help cook or over to the dessert station to build dessert plates for the servers to take out.

The first day of service is little over 12 hours away and I'm understandably nervous. This will be fun, interesting, and likely terrifying. Pictures, stories, experiences, and observations are sure to follow. Lets get it started.