Back in the real kitchen...

Our return to the "real kitchen" - as opposed to the pastry kitchen - wasn't as smooth as we had intended it to be.
Everything went fine until we started running out of ingredients and time to produce new ones. In the end every customer got what they ordered, but luck certainly played a big role.

I had spend the better half of the evening butchering legs of lamb and marinating them for Thursday's dish. When I was done Chef put me on the line - right in the middle of rush hour - and expected me to know what I'm supposed to do. I didn't. But because the others in my group are awesome, we were able to keep up the pace.

Still, the evening was marred by "unsmoothness" and a temper tantrum or two by the higher ups...

Ahh...There's a bottle of Beck's in the back of my fridge!