Why Bother Naming It?

Monday was a kitchen staff meeting where we went over policies and received some information from Chef regarding the purveyors we deal with.  I like getting handouts/printouts of useful information, and it reinforced what a lot of us must be thinking, and that’s, “Hibiscus is going to be a great place to learn.”  After that, we all got a full-tour of the kitchen, and the other important areas like bathrooms, lockers, and the miscellaneous entrances to the lounge, the club, and some things that are a work-in-progress.  We ended back in the kitchen to see a demo on how Chef wants chickens broken down for brining and stock.  We wrapped things up, and set the schedule for Wednesday which is the shift we just finished.  More on that with the next post.