Time efficiency...

...is, and has always been, a huge challenge for me. When I'm doing something I enjoy, it's very hard to stop and move on to other things that need to be done. Even when I'm doing something less than fun, I find it difficult to stop before the project is complete. Working in a kitchen, like in any other fast paced and busy environment, can be very overwhelming when the list of tasks to be completed continually grows. In my brief time on the line, I have already seen that there is always something to be done. Before services begins, you must prep everything so that when orders come in you can be ready to push them out. I haven't decided yet if it urks me more to chop tomatoes, shallots and herbs to order or to make grits on the fly and reduce sauces during service.

My goal each day is to have everything ready, but each day I become engrossed in one task or the other and end up rushing to prepare something for an incoming order.

In my quest to be prepared, I must remember to pause and breathe regularly to make sure that everything I'm doing comes out perfectly. What good is it to rush rush rush and prep imperfect food that will be of no use and will have to be redone later? Today, it was the sniglet, the small puff pastry on our dessert menu, that reminded me to stop, pause and regroup if I feel lost or exhausted.

After a busy Sunday brunch service, without taking a breather, I cut, folded and shaped six beautiful puff pastries that would later be stuffed with vanilla whipped cream and berry compote. In my haste to get ready for dinner service, I placed them in the oven without setting my timer and went on to dice eggplant, cut salmon, ground beef and set up the expeditor's station. This was a big mistake. Not only did I burn my pastries (sssshhhh, don't tell Chef), but I also diced my eggplant too thickly and screwed up what would have been a smooth eggplant marmalade.

A quick break at the end of brunch service may have rejuvenated me, helped me to think more clearly and saved my poor pastries. This week's goal: TAKE A BREAK. When I am exhausted, I use my time even less efficiently and make mistakes that will take even more time to correct.

In case you're wondering, the picture below is not of a rescued pastry. The little ball of dough above is a pumpkin custard filled pate a choux. It's almost like a cream puff filled with custard instead of cream. I am learning more about baking and this was the main project of the week.