Matthew Goins

Most of the time I go in to work at 7am and prep various items for PM service. Examples of a few daily tasks are cleaning sheet trays of chanterelle mushrooms, halving, cleaning, and Julienne slicing peppers, making beef tartare kits, making Ricotta Gnudi as well as breaking down lobster and cleaning out their bodies. Paid very close attention to detail while completing said tasks while also having a hasty sense of urgency.

Worked the garde manger station. I created different Italian inspired salads such as a roasted squash and Brussels sprouts salad with a shallot vinaigrette, a roasted beet salad with Frisée and Parmesan crisp garnish, etc.. I also made a couple of hot apps such as calamari and Arancini. I did all of the prep work for my station and I learned a sense of responsibility for my station. Also utilized modern plating techniques daily.

Started as a fry and flat top cook making traditional bar apps such as wings, freshly-breaded chicken tenders, chicken sandwiches, tacos, and breakfast burritos. For 6 months I helped on the Event side of the kitchen. The event side is where we would prepare banquet style food, in a high volume production setting, depending on what the Banquet Event Order said. We would then prep and have all the food cooked and plated by a specific time to be brought out to customers. At the busiest time we would make 30-35 banquets in a day and prep for banquets the following day.