banquet cook

Yesterday when i went to the Marriott i worked with Steve who was the sous chef, which means he's the second in charge of the kitchen. when i arrived he didn't have that much work to do so he showed me how to cut vegetables. I cut onions,green and red peppers, celery, carrots. he told me when your handling vegetables you always cut the ends off first and lye the flat surface on the table and if there Isn't one then you cut the watchable and make one. If there's not a flat side the vegetable isn't stable so it might roll and you could get cut. Steve and i prepared the vegetable's for tomorrow's meals, which were soup and sausage and peppers. I had to cut the sausage which i didn't enjoy. He said the hardest part of the job was preparing the food because threes so much that needs to be prepared for every meal. Steve said it is also hard to make every guest happy.