Coop Work Term 1 La Vieille Gare

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Coop Work Term 1La Vieille Gare

• By Ian Wong

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Little about the LVG

• La Vieille Gare is a very classical French
  Restaurant located at 630 DesMeurons at
  Provencher in Saint Boniface.
• The Phone Number is [phone] and postal
  code is R2H-2P9

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Management Structure

• The LVG is run by the Love family. Linda is the
  current general manager which had been passed
  down from her mother Irene and one day will be
  passed to Lindas son Curtis who is also acting
  as the house Sommelier.
• The Kitchen is under the supervision of Karen
  Nielson who is chef, Rebecca Waugh is the acting
  sous chef and Justin LeFrançois who is the acting
  night time supervisor.

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Atmosphere

• The atmoshere around the LVG is very elegant and
  classically European
• The capacity in the dinning room is about 80-100
  people.
• There is also a Train bar which is located just
  of the dinning room can hold another 30-40 people

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Clientele

• Most who frequent the LVG are either Families who
  are out to celebrate, business meetings who can
  use their business pick up the tabs, or just the
  always good for busines wine and diners, most of
  which are in no rush theyre there for the whole
  dinning experience. Of course there are always
  exceptions to this.

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My Job

• My main responsibility at the LVG was the Garde
  Manger station. Which consisted of Amuse bouches,
  cold appetizers, Salads and desserts
• My secondary job was the entremet station which
  is prepping and managing all the vegetables for
  all the entrées that go out to the dinning room.

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Changing of the guard

• Month after arriving found out Chef Luc Jean was
  leaving to pursue other adventures in the
  culinary field.
• When sous chef Randy found the chef position was
  not in his near future he left as well
• Large rotation of staff

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Benefits and Bonuses

• Working there I great everything very hands on.
• Got a chance to better myself in the way of
  plating, speed, flavour matching
• Get you to think for yourself with freedom of
  expression.
• Basically everything is made in-house from
  scratch
• Great product is brought in for use.

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Other Accolomplishments

• Before the Coop term begun I work a function
  called the Chaine held in the courtyard at the
  LVG the Chaine is a large group of elite diners
  that travel from restaurant to restaurant
  essentially getting a tasting menu but large
  scale (about 70-80) was a great experience.
• Helped Chef Luc Jean prep for a couple function
  held at various locations.

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Conclusion

• Although bit shaky at first, later turned out to
  be a great workplace
• Continuing to work there
• Questions?