My time in raw bar is nearing the end. I was told to come in at 12.30 for my setup since the restaurant was so slow. Once complete I made the crab mix for the cocktail. I had picked the meat yesterday so the assembly was quick and easy. Next I prepared some julienne iceberg and followed that up with tomato petals. I did it using the par boiling method and it took significantly less time. Shortly after I diced shallots and made a back-up container of shallot vinegar. I was asked my the afternoon tea crew to make some sliced cherry tomatoes as well. I did 10 boxes and then went on break.
Service was slow so when I got back I peeled potatoes for meat station. My last task before I left was smoked salmon for afternoon tea. I managed to get a lot of tasks completed during an even shorter shift. Next week I am scheduled to jump into the kitchen to help with the restaurant. I am pretty excited. The end of the run for raw bar is marking a new beginning here at the hotel.