Yesterday at my
University of Maryland College Park food services job there were a multiple
number of friendly customers as usual. Blackened turkey breast was served at
first and some customers came and asked for the turkey breast. However, as
expected more customers came once the brisket came out. For dinner time many
customers came for both types of rice. However, I expected the spaghetti and
Italian sausage to go much faster even after I was shown about adding certain
ingredients to the spaghetti to make it more palatable. I have an idea why the
pasta goes much faster at the pasta station than the pasta and Italian sausage
served yesterday at the chef’s table, including the pasta dishes with the
sausage yet my intuition and logic are indirectly influencing me to avoid
saying more out of consideration for the cooks/chefs that labor to create the
dishes. However, the one clue that my intuitive spirit is encouraging me to
admit is that I noticed that a high number of customers came for the pasta at
the chef’s table the other day when gouda penne pasta was on the menu after one
of the long-term cooks from the kitchen showed me how to make a pasta sauce
with melted parmesan cheese in it.
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