Week Two

After having Saturday and Sunday off, I start off working new hours, 2-10. With these new hours, I leave working the breakfast and lunch shift and start to work the dinner shift. Starting at 2 when I arrive I get right into prep. For three hours I would prep everything needed to work the line efficiently during dinner hours. During my prep I would make such items as roasted corn and avocado salsa, cutting and marinating the New York strip steaks, cooking pasta, making crab cakes, and making crab wontons. I would also start on an employee meal for dinner, unless the earlier shift has already prepared it. The first couple days while on the dinner shift there was not many guests eating at the ranch house. This was good because it made it easy to learn how the line during the dinner shift worked. During those couple days I worked with night cook TJ. Once it started to become busier Marshall, another night cook, joined in the prepping and working on the line. Towards the end of the week I was given new hours, 9am – 5pm. With these new hours I was able to work the line for lunch and be able to prep for dinner. Because of this I gained the experience of cooking on the line during a less busy time, lunch, and be able to prep for dinner.
Since I have been here I have had a few days off where I can work on my project and relax. Joe, the sous chef, has a house in the town of Spingerville and he also lives in the staff house that I live in. Many nights we have hung out and watched movies. One night after my 9 – 5 shift, Joe and I took his truck and drove up and down the dirt road. We also took it a bit off-roading and went up a huge hill called the Breakfast Knoll. On top of the knoll is a great view of Arizona and also a cave. You can go into the cave pretty deep, but as we were not prepared we didn’t.
My second week here at Hidden Meadow Ranch was even better the first. I can’t wait for my adventure in Arizona to continue as I see only better things happening to me.