First Week at Charlie Trotters

Wow what a first week! Tuesday was my first day, I arrived at 1230, 30 minutes prior to when I was supposed to start and talked to executive chef Matthias Merges, he pointed me in the direction of James and he set me up with a coat and a apron. I was assigned to garde manger to work with EJew, she is from South Korea and has worked before for a few top chefs in America and has only been at charlie trotters for 1 month. I helped with some prep and then we ate family meal. Service started at 6pm and it was a slow night.

Wednesday was busier. I got to work with Australian finger limes, we used them as a garnish for a fish amuse.

Thursday, Friday and Saturday were all long days. Friday and Saturday I worked from 10:30am till around 230-3 am. Friday and Saturday I worked Amuse Bouche station for the Grand tasting menu the amuse was grapefruit essence with Chinnok Salmon with Grapefruit & Chive Blossom, a reviewer wrote this about the dish "A very good light start to the meal. The grapefruit was a perfect way to refresh the palate for things to come." The vegetable tasting amuse was Hearts of Palm Puree with Pineapple, grains of paradise and pineapple chip. Next it was time for me to move to gard manger the grand had Terrine of Skate Wing with Roasted Heirloom Tomato, Cucumber Sorbet & Arbequina Olive Oil. A reviewer said this "I thought that the terrine was solid, but what really stood out was the Cucumber Sorbet which was combined with jalapenos. With just a little bit of the sorbet on the edge of your spoon, the soothing taste of the cucumber immediately succumbed to a jolt from the jalapeno like a punch in the face...a good punch in the face! That part of this dish was probably my single favorite taste from the evening."

While doing those two stations I also helped with the sorbet station which was Lychee Sorbet with Hibiscus & Candied Vanilla. A reviewer wrote this about the dish "Very nice and refreshing taste and an excellent presentation. The hibiscus came as a thin, round, gelatinous slice--almost like a piece of pepperoni."

The Vegetable tasting menu had a smoked eggplant puree with figs and eggplant chips and a fig puree.

Saturday night I also met Chef Trotter and his Wife Rochelle. Chef Trotter was very nice as was his wife, I talked to her for about 5 minutes about myself and school.

Great first week. Even though I am really tired, it is worth it.