Teamwork

It was the beginning of busy season. Liv's was having a party for 20 guests. The kitchen was given a menu so we knew what to double prepare, since we still had service after the party. The menu had an option of salad or chowder as an appetizer, Fritto Misto (mixed fry), calamari and raw bar for second course and Hanger Steak, Chicken, Halibut or Fluke for the last course.We all get in at around 10 a.m. to prepare for the party. My job was to make sure we had enough New England Clam Chowder, Calamari, Fritto Misto, Fluke and all the fried accoutrements that went with these dishes; easy enough. Also, I had to prep the rest of the Hot Apps Station and Fry Station which I would be working for the night. Two o'clock rolls around and I just get the biscuits in the oven. No problem, they take five minutes to bake. As soon as two hits Ana Maria, the manager sends in the Appetizer ticket. Eighteen Chowders and two salads! This is a small production kitchen, not a Cafeteria! Somehow we managed to get the chowder base to cook properly which was difficult because it's made for cooking in small batches. Everyone helped plate too so that we could get the chowders out all together. Two people ladeled soup, one did biscuits, one garnished bacon and chives and the last wiped all the bowls. It was not an easy task but everyone in my kitchen stopped what they were doing to help me get my Chowder out the door hot and timely.

At my Extern, the people I worked with were very helpful and teamwork was a big part of why we were successful in getting everything done. We acted cohesively to get whatever was need to be completed, finished. If there was an issue, any issue, we would talk about it. If someone was wondering why your sauce was different and if the sauce needed more acid, it was made known. If one person wanted to learn how to make gnocchi properly we would all help or learn it as well. If the dry storage needed to be organized we would all go together and organize it. If the protein chef was having a hard time getting his steak to be the right temperature we would hold off on our sides. I learned a lot about teamwork at Liv's because Chef John taught us to work cohesively. Communicate, bring up others and work together is what he taught us to do. We were a better kitchen, staff and became better people because of it.