My First Cooking Job- Marcos

I worked my internship for school at Marco's. I knew about Marco's cause my mom worked there for as long as i can remember. I started out with subs. Wrapping was an issue at first but like everything it was conquered. There i learned about the slicer but the funny thing is is that you have to constantly flip the meat or cheese cause it gets uneven, and the goal is to have as little waste as possible. That was a struggle but a pattern starts to arise and you smooth over a hump in the road. Its there that i cut my self right through the finger nail cutting a carrot with a dull knife. Carrots i hate doing. Nothing too bad no stitches. It was also there that i was learning how to make things like Alfredo, and how to make some soups. I tried learning how to make pizza but couldn't master it they never where a perfect circle far from it in fact. One thing i came across was the difference in how people cook. Some cooks develop a little bit of arrogance, it seems like not one cook is the same and they expect you to do it their way which is unsettling to my confidence. They are constantly making you second guess your self. Maybe that's part of the learning process uncomfortable but inevitable. In school they say that if you want your food to be consistant you should have recipies for your staff, but in the real world there are alot of mom and pop places that dont do that but expect them to remember everything off their head. Its funny i left and right as i was leaving the boss man had menus done up. Thats life I guess.

In the beging- school 1/26/2012

When i got out of high school i went and worked for fast food joints where i learned to be fast paced and learned good work ethic. I didn't really know what i wanted to do so i just jumped into culinary school without thinking about future debt, or even knowing what it is to be a cook in the business, never having a job in the field other then dish washing. So i go in not even knowing how to cook a hamburger. I was a B student my strength being in the class room. In the kitchen we worked mostly on recipes. I was lost and unsure of myself. when it came time for simulation we were separated into groups where we would be creating a restaurant name menu decor. And the leader in the group chose who cooked and served in the class. the whole time i was server and dish washer. I should have been the other way around, the more experienced cook should have learned more about the serving and given the inexperience a chance at the line. There was one older student that was gonna put me on the line but it snowed that day. So i left culinary school with a serve safe certification, an associates degree, and knowledge of what professionalism is all about which plays in my head to this day, positive attitude, eager to learn. The thing is school shows you only so much most of what you learn is working in the business. Which brings me to my first cooking job Marco's.

How I Got Here- In the beging 1/26/2012

When i was growing up i never had to cook for myself. I love to eat but only could put together hamburger helper, spaghetti, easy stuff. Once in high school I had to cook a meal at home and have people eat and and take a survey. I made a stir fry and what was supposed to be a mouse. i was doing ok with the stir fry but when it came to the water chestnuts i was baffled they were still really hard when the meal was finished, haven't worked with them since. Then there was the mouse, it called for vanilla extract and i put way to much in and it was not fit for human consumption. My roommates tried it and could not hide the distaste from their faces when they ate the mouse, but as most would do they lied so i would pass the project and said how wonderful it was well stir fry wasn't bad minus the hard water chestnuts.