Matthew Violette

I was trained for one month in our pantry station which dealt with salads, desserts, and soups. After being trained for about a month i was able to run the station on my own and worked in that station for 5 more months while learning more about plating and making the food presentable. while working in pantry i also learned from my co-workers about the other stations and how to run them then eventually worked my way up to a line cook position. i would have to prep and make all of the sauces/sides daily and most days work the line where i would be plating the main entrees and sending them to expo. i worked for another 4 months and quit just after my year there due to working conditions. although i only have a year of experience i was able to take in and absorb as much knowledge about how a kitchen runs and the prep work/team work required to have a smooth night.