L 3

Today we officially started level 3. To use Emeril's words: we kicked it up a notch.
It actually felt like 5 notches. All of a sudden it's not just cooking - it's cooking for customers.
It's a weird feeling to create a plate that will actually end up on a table of a person that will pay for what we do...

By comparison our night was somewhat slow - our dish competed against Lamb which was on the Prix Fixe menu. Of course if given the choice of lamb versus chicken for the same price most people would go for the lamb.
So we didn't have to kill ourselves but we did stay busy.

I really enjoyed the time leading up to the beginning of service. Prep is fun when you're in a good group - and the group I'm in kicks ass..