Seventh Week Spring Quarter

The menu for CTO, (cooked to order) is planned each week by the management student in charge of that station. We fix grilled halibut, rum glazed pork tenderloin, cajun chicken with mushroom sauce and grilled flank steak with gorgonzola cream sauce. The meat dishes are plated with rissotto and mixed steamed vegetables. On different days I have a chance to brown the pork tenderloin, stir the rissotto, (which takes forever to cook and leaves me sweating over the hot stove), and grill the halibut on the flat top grill. I receive several compliments from the dining room customers on the halibut I prepare, with the secret being the amount of clarified butter I use on the flat top grill to crisp the breading on the fish.
The dining room wait students take the customer orders and pass them to a manager who puts the ticket on a spindle for the cooking students. (There is a paid chef in this area who has the final word on everything, but is pretty much a figurehead). When the cooks have the order up , the manager adds the garnishes to the plates and yells the name of the waiter or waitress who delivers the food to the customer. I hear that this particular manager's voice is so loud and shrill that she is heard in the dining room by the customers.
In theory practice my current group consists of people who appear to know how to follow a recipe with skill. We create a jelly roll cake with vanilla pudding filling. Our steamed dumplings and custard with carmel sauce turn out looking professional.