Day 1

The first day at The Katz Club Diner was less helping out, but more learning the ropes of the place and how this particular restaurant works. I started off at the coffee counter where I learned and taste tested different methods of making coffee and cappuccinos. They take pride in the way they make their coffee and I learned that it is not easy, and it’s a form of art. Once I headed back into the kitchen I had saw a different aspect of the restaurant life. Every place in the kitchen has a different purpose. There is the food line where the meals are prepared to be taken out, and back there it is divided by the cold meals and the hot, and more divisions in between. The pastry chefs work in a different part of the kitchen, and the chefs who prepare the food work near the food line. Helping out in the kitchen I learned that there is a lot of prep and cleaning up, and actually making the meal takes less time. Preparing ahead of time is crucial both in the kitchen and out at the coffee counter. If you aren’t prepared for what is going to happen, you will fall behind.