2012 June: Week 2..Dehydration=Kidney Stones

Well the second week of my new job has come to close, and a dramatic close at that.  It started off great.. The schedule was set so everyone could have two days off in a row.  The storeroom organization was on task as was the walk-in projects as well.  I can now tell you were everything should be... Blindfold me and I can find it.  Now to get everyone else on the same page.
The par list for the restaurant breakfast buffet has been set using last weeks prep/waste records.  And the pans are almost here to start the upgraded presentations. Next week we are even going to take in further.

The weekend banquets were well prepped and going well when all of a sudden on Friday night after the last dessert went out and I was wrapping up directions for the closing crew, PAIN...Pain like I have never felt before, dropped me to the ground right in the middle of the kitchen.  Everyone stopped and freaked out then they helped me to the office.  My side had exploded, my arms and hands were numb and I was pale white, cold and clammy.  I thought it was a burst appendix, my heart did not hurt but I was scared.  I could not dial the phone... So one person called 911 and another called my wife.  I had the car so she had to get a ride.
One hour later, melted ice, PAIN, and  an ambulance ride (my first and hopefully my last) I was rushed to the local Hospital.  They hooked me up to the EKG, took blood, gave me pain medication and sent me for a cat-scan.  Praise God not a burst appendix, but a Kidney Stone..3mm one little rock and hope it never happen again.  It was the most excruciating pain I have ever felt.  I've been bit, kicked, stabbed, cut, burned, beat-down and gouged in the eye.  But all that other pain did not even come close.

I ended up home early in the AM and passed the stone later on that day.  So drugged up I couldn't go back to work until the next morning.  (It is sad when that is the only way to get a day off).  This morning I prepped and put out a breakfast buffet and a brunch buffet and started prep for this evenings sports buffet.  I am lucky to have a competent lead who can handle it by himself with help from a cook and a dishwasher.  If everything goes well I get tomorrow off and Tuesday we present the new menu to the owners for approval, after that it is tasting, photos, build sheets and recipes....So excited to finally get things rolling along...

Oh, I forgot to mention, while I was in the hospital,  My breakfast cook walked off the line and quit,  My recently returned prep cook gave two weeks notice and my lead cook had a full on screaming match with the new F&B manager for the restaurant...Why do these thing happen when I'm down.... This place is going to be one long hard uphill battle.

See you next week.

2012 June: The first week

The first week of my new job as Executive Chef of the hotel has been something of a challenge with a multitude of opportunities.  I assessed the equipment on the line and we have about 40% functionality maybe 50% after some deep cleaning and fine tuning.  The staff overall has a super work ethic except for the usual 10% that will be dealt with very soon.  Scheduling issues out of my control this month will make for some unique training and shift ideas to make it successful.  The first few banquets that I had went off without a hitch and got nice reviews.

There is still a general lack of organization throughout the whole establishment not just the restaurant. so the challenges are many but so are the rewards.  This first week I worked around 90 hours and stayed two nights at the hotel due to closing the kitchen and opening the next day for AM banquets.  Not something I want to keep doing.. I am not 20 anymore and after about 60 hours I start to get pains, after about 70 hours I lose focus and it is harder to get the good desired results and efficiency that I need to get things accomplished.

Inventory was a major deal, and the form I had was from 2010 so I am going to have to update all the prices to current or boy-howdy will my numbers be off. It's funny but not really.  I decided to recreate a system all my own that makes sense and will allow me to get the job done in half the time.

Today is the one day I will get off for week #2 but I am making good use of it.  The first part of next week will be to finish the revamped menus...Simple, super easy and hopefully successful with the staff and equipment that I have... Once we get that mastered we can work on fancy and fresh.  Already made a lot of progress but so far to go..  It's like make the climb on Mt. Everest.  I have started, ou the door to the airport and flown to the Himalayas.  But I still have to get up guides, pack the llamas and make the actual hike....

See ya next week!