Actually, he made it yesterday for his in-routine of safety and health lectures and then they were sending him back to the carnival cruise line for more R&R before he started today. I had a few moments to tour him around the kitchen and facility and I wasn’t sure if the look on his face was fear or simply shock and awe. Like a good trooper that he is, he jumped in with both feet today as if he’d been with us for the past few weeks and now after 12 hours under his belt he’s an old sod ( must be that good military training).
The action for the day was a trial run on breakfast. In the Navy we normally have about 7 or 8 hot items on the steamline. Imagine us trying to get 26 hot items then set 4 other stations; that’s 104 serving pans plus backup for each in a hot box. Breakfast goes from 0530 – 10 am, you definitely won’t get that breakfast in bed service in the Navy.
Tomorrow the trial run starts on all the hot servery areas because we go live on Thursday for the athletes and my job will be to orchestrate the kitchen like a Maestro orchestrates a symphony. I’m just wondering if the safety rep will let me stand on a milk crate to make the kitchen sing?
Olympic Chef Bill
Tuesday, February 2, 2010
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Wow..it's about time!! We were starting to wonder if Mikey was even actually there, or if you had him locked away in a tiny room peeling spuds and de-boning chickens (or turkeys)!Looking forward to some pics. GREAT job on Iron Chef by the way. Bill , you looked SO comfortable,dont think you even broke a sweat. As for the Picasso...it was a bad one at that!
ReplyDeleteUs foodies are just dying to know...what are the 26 hot items? We're just salivating for the details!
ReplyDeleteBill I have to tell you, your blogs are teriffic we so enjoy them.I always get a chuckle out of them. I have no doubt your kitchen will sing beautifully together. Keep up the good work and your blogs.Carol Lynn xx
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