Week Three - Duck

Reflection

What went right:

We plated on time and the duck tasted good.

What went wrong:

My small dice was actually a medium dice. The apricot compote was so, so dry. There was no sauce to speak of and no time to rectify it. There were a few mistakes with fabricating the duck, but that was done by a teammate, so I had little control over that. Even the whole roasted duck was improperly cut for service, but again, that was someone else.

Areas for improvement:

I can’t seem to communicate well with a certain teammate. She gets an idea and runs with it regardless of the impact on the team. Very opinionated and when I disagree, she just does it anyway before I can notice and stop her.

*I’d like to get faster at gathering ingredients for the mise en place. What is the best way to practice that?