Bistro 7 14

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Some menu items

• Pork rillettes with tomato jam on a crustini
• Duck confit with rhubarb compote and braised red
  cabbage
• Moules et frites
• Salad nicoise
• Pan roasted duck breast on red flannel hash with
  horseradish cream

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The kitchen
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Back Prep Area
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History

• Before chef Alexander opened the bistro he was
  the head chef at pine Ridge Hallows for five
  years.
• The bistro has been opened since
• March 3,2006.

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Management

• The two boss consist of the owners.
• Danielle and Alex.
• Thats it.
• Alex takes care of most problems from behind the
  line and if he cant. His wife steps in and does
  it.

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Restaurant
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Demographic

• Chef cooks for anyone.
• His main demographic is upper middle class
  families.
• He has also catered different functions for
  pharmaceutical reps who dont want or need a huge
  space for their meetings.

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My responsibilities

• Getting the line ready for the chef
• Stuffing and trussing three chickens
• Hot and cold appetizers
• Most plating of food.
• Putting on either a duck, lamb or chicken stock
  over night.
• And of course clean up.

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Summer Fun

• Worked at the folk festival
• Answered questions and solved problems.
• Showed people how to use a French knife, and
  organize themselves for better production.
• Anthony bourdain cooked at the bistro while in
  town for a book signing.
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  (The nasty bits)

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Professional Gains/ Goals

• One of my biggest goals of the co-op was to learn
  how to build flavors and cook by feel.
• Better my knife skills.
• Thinking outside the box. (new food ideas)
• I felt that I was challenged enough and learned
  tons.

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The End