Last day 3/21/13
Well today is my last day I would say i'm actually sad I liked meeting everyone there and how they accepted me into the cook family in a way and showed me a lot of dishes and ways to work food and also how to make food. I am happy to have been able to do this internship at East by Southwest/Golden Triangle it was fun, informational, and above all a really nice life experience to see what happens back where a cook would work.
Twelve day 3/20/13
I went in early today to make the rest of my project and finished the amount I could make with all I had. After that i started working and watching the wok station watching all of the noodle dishes, soups, and vegetables that are made and making Pad Thai.
Eleventh day 3/19/13
Well today I was testing ideas I had and instead of the dessert roll being what I got ready I changed to make a red curry chicken won ton that has been flash fried in the deep fryer and has everything the red curry chicken with rice that all has been made with the red curry soaked or made the rice was made with the curry instead of water and the mix of vegetables and chicken soaked in the red curry.
Tenth day 3/16/13
Today was mainly helping the hot kitchen with lunch and figured out another idea of a dessert sushi roll which I didn't have time to test it being I was helping a lot and figured it out close to closing. I am going to test it on my next day at work.
Ninth day 3/15/13
I have been talking with the cooks and figuring out what my project should be and i'm getting close to figuring it out But, today as soon as I got there I helped take most of the restock to the storage and then helped them finish their prep work and went back to the hot kitchen testing some ideas for my project such as a curry chicken roll but, that didn't turn out as good as I thought.
Eighth day 3/14/13
I went in and started by working with the hot kitchen just helping setup as usual because most of being a cook is the setup not cooking restocking sauces, food and other things like that. Today I was doing many of the dishes but mostly the setups for the chicken satay and beef skewers but, even though to many it may seem very repetitive and boring i'm having fun.
Seventh day 3/13/13
I did prep by working on the lemongrass meat balls figuring out how to make them and then i helped restock the hot kitchen with sauces and meats and vegetables. Then I did all my normal jobs over there learned about the new way to make food the new way that we are prepping the dishes before they go out everything new.
Sixth day 3/12/13
I did some prep learning how to make kim chee and then it was off to the sushi side of the restaurant where I made California rolls in my prep time then I went and watched how they made almost every type of roll and dish over there, there were to many to remember.
Fifth day 3/9/13
I got to work and started straight on prep work how to make beef skewers, cutting the beef making it ready and then I started on the firecrackers. I cut the jalapenos in half took out as many of the seeds as I could and then I stuffed the jalapenos with the mix and again off to the hot kitchen where I helped prep and then learned how to make another salad.
Fourth day 3/813
It was a good day as all my other days today i mainly helped with prep work ans seeing about a shipment that came in as soon as I got there. I cut chicken and beef then i moved over tot the hot kitchen to help them prep and start to work. I started learning more about their sliders by making them.
Third day 3/7/13
I got to work and had to roll up the rest of the spring roll mix and that got a little boring close to the end I guess it was good being it turned into muscle memory and I could do them in my sleep now. Then after I was finished with those I went back to the hot kitchen and started using nori which is sushi paper and making carrot garnishes.
Second day 3/6/13
It was another good day i'm getting use to where everything is and also I started making spring rolls. They were fun to make but also difficult in the same way because you have to roll them tight not to tight or that you roll it in will break. Also the spring roll inside if you don't roll it right will come out the sides so it was fun but difficult and the rest of the day was just going back to the hot kitchen and work and help back there.
First day 3/5/13
It was a good day I got to work and started working on something simple the chicken satay. Cutting the meat using the curry it soaks in it was fun to see how particular I was about which cuts I used making sure they were good and able to fit. Next I cut some bum-bo meat which was nothing special just cutting it and putting it into 4 ounce bags. Then it was off to the hot kitchen which was on the Golden Triangle side of the restaurant I watched how they made most the food back there and made green salads and helped make pad Thai and many other dishes.
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