Just got back from Graham Elliot and it was AWESOME! The people are super friendly and Chef Gabe really took me under his wing. He made me feel like I did a great job and I'm elated. It was over twelve hours and it flew by. I started with scaling and rolling/cutting out dough then moved into service and helped with plating desserts. He told me they don't always feed their stages and I ate three different dishes and then some. What can I say? I killed it and they loved me.
Sunday, March 6, 2011
Graham Elliot
Just got back from Graham Elliot and it was AWESOME! The people are super friendly and Chef Gabe really took me under his wing. He made me feel like I did a great job and I'm elated. It was over twelve hours and it flew by. I started with scaling and rolling/cutting out dough then moved into service and helped with plating desserts. He told me they don't always feed their stages and I ate three different dishes and then some. What can I say? I killed it and they loved me.
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