Day off after Christmas work (part 1)

Hello everyone!

So... I finally have a day off before the next task: New Year's eve preparations!

How was everyone's Christmas?

Mine was spent working in the kitchen. There was supposed to be a fancy Christmas Sunday brunch going on at the Hotel that I was working with, BUT it turned out to be a lackluster event for everyone because only like 200 people came, not the 300 that was predicted. I was sorely disappointed personally because of all the food that you can eat for that was pretty good, like prime rib, lamb shanks, turkey, shrimp, salmon, etc... and it was rather wasted that not all of it got eaten.

Well... that is not true. Nothing is ever wasted in the restaurant business. I spent the day after Christmas making turkey stock and soup. Prime rib I think did get all eaten because I did not see any of it back, and lamb shanks were one of the most popular scooby snacks in the kitchen.

... and I have some photos for my loyal viewers: A quick tour of my work place!



So... this is what the Crowne Plaza Hotel looks like when I go there. Lately it is pitch black when I go there. I think this is one of the afternoon shots.



... and this is the prep kitchen room looks like from where I usually work.



... and this is the prep hallway where the dishwashers are, as well as the hallway where the servers go when the food was done being prepped. Those giant box like things that you see are food warmers. The schedule is usually on the wall directly in front of you.



... and this is what we usually do. We mainly prep things in the room and put them on the baking racks and wheel them to the hungry crowds outside.



When I say everything is bigger, everything is bigger in a commercial kitchen. This is our floor mixer. I know I have seen a bigger mixer in a bakery but this one is pretty big too. You can see that someone had forgotten about the pizza dough here and it rose to the top. LOL....



This is a pic of my kitchen bosses and one of the many people that finds its way into the kitchen with a giant bucket of horchata. I have lots levels of bosses at work, the highest being the head chef, then the sous chef, then the various levels of prep chefs/line cooks. Yeah... I have lots of bosses.

So... that is it really. I am starting to learn how to work the line of the hotel soon. That would definitely be interesting, but seeing that I am not there yet I did not take pictures of the line. I will when I get there, but for now this will do.