Wesley Haskins

Whell im the pastry chef at hotel verdant but also the lead line cook my taskes every day is to make sure that all pastries are good and ready for service including bread and pizza dough while also having to make sure the sauté station is prepped and stalked for service then checking our other 2 stations of garmo and pizza when I first started I was making deserts the chef wanted now I have complete control over the pastry menu I even got my name on it but now that I got the position I wanted but now I feel like I have so much to learn but the people around me don't know much of the pastry world but now im seeking a chance to learn from the best that I can find

• While I was whith that bartolottas I started as line cook 3 at there stake house mr.bs in Brookfield I was eager to learn every station and the food that each one was in charge of i was on hot appetizers starting 3 months in they moved me to line cook 2 and I started doing the fish station where I learned how to filet and portion the salmon and any specialty fish the decided to run.
• While I was on fish I started taking interest in the pastry program since they were close by and I could see all the cool shit they were doing so I watched while I was taking care of the prep and sometimes during slow services
• Now a year in I was moved up to line cook 1 and they started showing me the meat station and the sauté sides station I worked on ether station depending on the night
• Now I tried for a whole year to get put on pastry bringing things in I made talking to chef but I was told that I'd never be moved over and that they needed me on the line so on my second year anniversary I quiet and found a job as a pasty chef and lead line cook in one