What A Great Week!

It seems like for the past couple of weeks everything has been going good for me (maybe too good to be true lol!) I'm close to my 1st full week of my co-op and I am learning so much from it. I've also learned that I'm really not following the schedule that was given to me. Although I do have to come in on time (which is no problem seeing I go in an hour earlier then I'm suppose to), I'm able to stay as long as there is work to do and/or as long as I want. The benefit to that is I get to learn more and more about how the kitchen is ran, new techniques, new ways of doing old tricks and also having more fun then I have had working in a while!

Next, I recieved an unexpected call from The Reniassance Hotel close to my school. I was asked could I come in today for a possible job position in 3 hours and I said sure of course. So I went in, talked to the Executive Chef and Food & Beverage Director and I walked out with a full time job! So now my schedule will consist of a co-op, a Food Writing class and a full time job. Guess I can say I love being busy doing something productive!

- Kenon Thompson

Days 2-4 of the Co-Op!

I can not explain how busy and so beneficial my past couple of days have been! Since the first day I knew that everything I do here is only to make me better as a future chef. Starting in the prep station, I'm learning about new ingredients, new prep preparations and also how no matter what goes on outside of the kitchen, being inside of it makes it non-existent for the time being. Being in the kitchen at Rioja requires hard work, consistency, skill and keeping a outgoing atmosphere all at the same time! On Friday (My 2nd day) it was the end of restaurant week and although I was only scheduled for the AM shift, I wanted to experience and learn more about how everything works. So what did I decide to do, stay until close meaning from 7am-12:45am I was in the kitchen and observing the line for dinner service. It was amazing to me how the line worked in harmonny together! Not to say t was complete silence because of course pots, pans and communication for the orders from the line cooks, the pantry, the pastry and the expiditer were all in full force. Although my body may have been a little tired does not mean that I was tired. Some people were shocked that I stayed pretty much from open to close, but hey I have a passion that I love and for that I believe I've gained some respect from all of the staff that is at the restaurant.

Before I go any further, I want to say that the entire staff is so great to work with! Everyone is respectful, jokeful and serious which makes me feel even more amazed and grateful to have my co-op at this restaurant.

Overall only 4 days into this co-op and I've learned so much already and know what I need to continue doing to get the best out of it and become better as a chef. Continue to work hard, always be willing to learn from everybody and also have fun doing what I love to do! Oh and now its time for me to start studying my Spanish speaking skills!

Right now I have the next two days off which I will use to study more of my cookbooks, the restaurants menus and think to myself how can I better my production in the kitchen better then the previous day!

I think I will finish this night off by trying to read the updated blogs that I am following because I've been so busy that I haven't been on my computer in days! If not I will probably read what I miss tomorrow morning!

- Kenon Thompson

First Day of the Co-Op!

So today I officially started my co-op (although technically its still spring break) but I don't mind a early start! Today I worked the AM shift, getting re-familiarized with the kitchen and what nots and began work. Today showed me personally that this will be the hardest tri that I will ever have to go through in college and school period! Well I'm a little tired right now, but I still have some studying to do before I call it a night and get back to the work tomorrow! Overall, I believe this co-op will be the best start to my career that I could have ever asked for!

- Kenon Thompson