Sunday, October 27, 2013

4 days of fun...Working at the CBG

Hey everyone!

It's been a while!  I started back to work on Wednesday after having about a week off work.  It was such a great mini vacation! I got to travel to my home in Fort Smith and visit with family for most of the week and then I went to visit friends in Fayetteville where I went to college.  It was such an awesome time of rest and relaxation before getting back in the groove of the last part of my internship.

I started on Wednesday night as a hostess in the Capital Bar and Grill.  As I have said before in previous posts, the hotel has two restaurants.  Ashley's is the hotel's destination gem.  It is known for its fine dining and french masterpieces.  The Capital Bar and Grill is the restaurant you and your friends might want to go and eat on a weeknight or weekend's when an amazing jazz band plays from 8-11 or the place you might have a business meeting over a couple of burgers, beers and a sports game.  It's truly one of the coolest places in the hotel.  I started out on Wednesday night not really knowing what to expect.  I have never really worked in a "real" restaurant.  I have worked in a bakery with a catering company and I have worked serving at different events but I have never worked in a real restaurant. I went in and found that the job of hostess was super easy!  I basically got to talk with everyone that came in and either sat them or put them on a wait list.  I found my money mind thinking of all the ways I could split tables or put them together to seat as many people on the waiting list as quickly as I could.  To me, and most people in this industry money the name of the game and not wasting space insures making more of it for the restaurant.

The next two nights I worked the position of server's assistant.  This job is basically a fancy name for buser. I would go around to the tables that were empty and clean up the plates and wipe off the tops.  I would also bring each table water and make sure the glasses stayed full.  It was a pretty simple job but it could be busy. Without the servers assistant the server would have to do everything and that would slow the experience down quite a bit.  The first night I was super impressed by my tray balancing skills.  In school we had practiced holding and carrying a tray and pouring water.  It was one of the things I was most nervous about but on Thursday night I handled it like a pro, even balancing up to 8 or 9 glasses on at a time to take to the back to clean.  On Friday night, the manager asked me if I was comfortable using the tray after he had watched me at a table.  To me, in my head, it almost was if he was saying that I didn't look comfortable and because that's what I got in my head, I think that is when I started messing up.  About 20 minutes later I was setting down water for a table of 4 people, everything was going smoothly and then all the sudden as I was setting down my 3rd glass my 4th glass fell over on the tray spilling water not only on the tray and on the table but also on the man sitting in the seat right next to where I was standing.  I was mortified.  I knew it was bound to happen at least once while I was at the hotel and I think it was God going see, you were getting cocky but yeah it happened and I think my face turned 5 shades of red.  The guy was very nice and told me it was ok, that it didn't get one him very much, and at least it was water and not red wine.  Thank the Lord it was not red wine.  By the end of the night, I had one more glass fall over on the tray on the way back to the kitchen but luckily nothing was broken and that was my last night in that position.  I learned the valuable lesson that you can't be good at everything.  I don't think waiting tables is my future career.

Yesterday I finished my week in the CBG with a stint in the kitchen.  I got there at 9 a.m. ready to help prep for the day.  I was given a few tasks to complete right away including chopping up about 20 heads of romaine lettuce, slicing a ton of mushrooms, and cutting bread up for crustinis.  I then made about 30 pimento cheese and Cuban sandwiches for the day.  The Cuban sandwich is a pretty complicated sandwich so I ask for one of the chef's to give me a list of the order everything went in and then I went to work.  I absolutely loved working in this kitchen because I was given a task and was left alone to complete it.  I work really well at accomplishing a goal when I can focus on what needs to be done and how it needs to be done. I worked at what seemed like a normal pace to me.  By the time I finished the Cuban sandwiches about 40-45 minutes had passed and they looked great.  The chef was impressed by my speed and told me that his other chef that does them takes twice as long.  I was proud of myself for doing something well.  At the end of the day I had completed about 65% of the prep list for the entire day by myself.  I really enjoyed my time in the kitchen.

Tomorrow I start in the sales office.  I am looking forward to getting to find out about that part of the industry and I am also looking forward to dressing in cute clothes and not a uniform.

I'll let ya'll know how it goes!

-Rachel

These fries we serve at the CBG are amazing! They are called Truffle Parmesan Fries! YUMMM!!!

The making of the Cuban sandwiches! 
My night as a server's assistant!  It took me 20 minutes and 3 YouTube videos to learn to tie that tie!

Friday, October 11, 2013

Banana Bread Friday

Hey ya'll I figured since it is fall and it is Friday, I would share with you my very favorite banana bread recipe. I have tried several different recipes and this one is by far the very best. It turns out perfect every time if you measure correctly! I believe that everyone can cook. Not everyone has cooking instincts but if you can read and follow directions your perfect meal or treat is within the steps! 

Banana bread is one of those quintessential fall foods. This recipe is a little lighter than most you will find because it uses applesauce instead of oil. The applesauce works to keep the bread moist while adding just a hint of extra flavor.

Start off by gathering your ingredients.  For this recipe you will need the following...
3 or 4 ripe bananas
1 cup of sugar
1/2 cup of applesauce (I use unsweetened but it doesn't matter)
2 eggs
1 tsp. baking soda
1 Tbsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 large pinch of cinnamon (use your judgement here.  If you like more cinnamon throw more in but don't exceed 2 tsp.)
2 cups of flour
                      


Preheat the oven to 350 degrees. Place the banana's in a large bowl and take a fork and mash them like this. 
                       

Once they are completely mushed to the consistency of a paste put the 1 cup of sugar in with the banana's and mix well.  After adding the sugar I want you to go fold the laundry, watch some tv, brush your teeth or anything else you want to do for about 15 minutes.  If you are in a huge rush you don't have to wait these 15 minutes but the difference between the two options is noticeable.  These 15 minutes cause this bananas to absorb the sugar and become creamy almost like when you put sugars on strawberries they emulsify. Next you add the applesauce and eggs and mix well. Next add in the baking powder, baking soda, salt, vanilla and cinnamon.  Mix well.  It should be pretty thin at this point.  You then add in the 2 cups of flour about 1/2 a cup at a time.  After all the flour is mixed in you take your loaf pan, spray it with some non stick spray and dump all of the bread mixture in the pan making sure it is poured evenly.  Bake for about 45 minutes or until you can stick a toothpick in it and it comes out clean.  
                             

I promise this will be one of your favorite recipes!  I have not had a single person try it that didn't love it!  Try putting some salted butter on it when you eat it, it tastes even better!  

Enjoy! 

-Rachel 

Wednesday, October 9, 2013

How May I Serve You?

Happy October! This is my favorite time of the year.  I love the weather that comes with this month along with the long sleeves, boots and yummy soup.  It's simply cozy.  I started in private dining service last week during one of the busiest weeks in this department. Literally, I worked about 54 hours in the first week.  I was flat out exhausted by the end of it.

Private dining service is basically serving for the banquets that the private dining kitchen, where I was previously, cooks for. Before this week I had never really been a server for more than a few hours at a special event.  I am probably one of the least graceful people you will ever meet.  I frequently twist my ankle, spill things or fall up and down stairs.  The older I get, I can successfully say I am improving though.  So knowing this, I went into my first week worried that I would spill water all over the table or trip and knock someone's food right in their lap.  Thank you Jesus that didn't happen.  I know that you who are reading this are secretly wishing it had happen because that would make a great story, shame on you guys! :)

The first part of the week was no big deal! On Wednesday night the real party began. Wednesday night kicked off the first session of the Stephen's CEO Summit.  This event brought in big names from all around the country.  The hotel was shut down to the public during this event and the security was heightened.  We served a sit down three course meal on Wednesday night and it was absolutely beautiful! The table clothes were deep red with black and white charger plates encased in a gold trim.  The centerpieces on each table were made of beautiful red roses with orchids and other beautiful little flowers. The tables were absolutely gorgeous.  On Thursday morning I was at the hotel by 5:30 in the morning to set up for the breakfast buffet. Once breakfast was served the participants went downstairs and listened to some prestigious speakers including Condoleeza Rice, General Patraeus, and the former British Prime Minister.  At lunch I actually poured General Patraeus his tea! That is my new claim to fame haha.  The big event came that evening. Outside of the hotel in the parking area, a huge tent was put up to host all of the guests under one roof.  It was like something out of a movie.  There were beautiful flowers, food for days, and a real sense of elegance.  It was enchanting to say the least.  This event concluded the next morning at breakfast and by then I could barely think of anything besides crawling into my nice warm bed.

I have enjoyed my time as a server so far.  The hours aren't too bad most of the time and the fact that you get tips is really nice.  I think what I have learned most is that serving is all about the guest.  It's the essence of what it means to be hospitable.  You keep the guest happy and they keep coming back.  I don't think I could make a career out of simply serving but it has taught me the art of presentation and that in the restaurant business you make a lot of money on breakfast.

I was so happy to be able to start this week with a day off.  One of my best friend's just happened to be driving through town on her way back from visiting her grandpa.  I got to have a wonderful lunch catching up and talking through all the fun, exciting, boring and embarrassing things going on in each of our lives.  I couldn't ask for a better time.  If you think about it, join me in praying for her grandpa.  He has been diagnosed with a pretty aggressive cancer.  God's will will be done.  I also got to briefly see my younger brother who is living it up in college.  I think he is having so much fun that we might never see him again haha. I am so thankful for where I am in life right now.  I am leaning into what God has to say and trying to grow into who He wants me to be everyday.  I can not wait to see where all He takes me.

Until next time, enjoy the weather out there!

-Rachel


A picture of inside the tent.
One of the beautiful flower arrangements on each table.
What the tables looked like for the event.
A dessert bar for another party last night. Pictured are the mini pecan pies and chocolate mud cake.
Some of the appetizers from a small party.
My friend Coley and I after lunch Monday!