From PM to AM

After spending 2 1/2 years on nights at the Oakbrook Hills Marriott as Culinary Supervisor, i have taken on a new challenge, morning.   As soon as we hired the new culinary supervisor whom was a cook for me on the Windows line.  (Windows is the name of the restaurant)  My executive chef and i talked about me going to mornings, he just wanted the new supervisor to get his training in the mornings with fresh faces instead of at night were he had been a equal with the associates.  This was all suppose to happen back in January, but with all of the financial problems in the world and cutting back on hours, etc.  I was not able to start mornings until now.

Going into this week, my first, I had a few days training with the other Culinary Supervisor and him the same with me.  I knew this was going to be a challenging change.  On nights i would usually come in around 2pm every day sometimes 3pm.  I had a small crew, one hot cook and one cold cook.  Some night it was just myself and a hot side cook.  I was very hands on as you can tell.  I liked this, i liked being involved with cooking, prepping food, making menus, helping out with banquet functions as well.

With mornings i had to change my entire routine.  First was my sleeping schedule.  As i said above i would go to work around 2pm, and at times not be home until 11-12 at night.  Now i had to be at work at 5am, meaning i had to get up by 4am and be in bed no later than 10pm.  I think i have adjusted well to this so far, on some nights i have a little help from my new friend the sleeping pill.

The work is different as well, alot different.  There are so many different players in the morning.  I have no need to be hands on, but am when needed.  My problem right now is knowing when to pull myself away and move on to other tasks.  In another words supervise more, make sure the flow of the kitchen is steady if you will.  In the morning, i need to make sure the buffet is getting set up, that the food is being cooked, the line is being set up for a la cart service and any door knockers for room service are being  cooked and delivered in time, make sure pastries and hot food are being prepared for the coffee breaks.  this is enough to make you head spin.  In between all of this i need to do stand-up in the morning(This allows the associates to know whats going on that day, functions, basic of the day, etc.), hotel stand-up, problem resolution and BEO.  Next thing you know its 1:30pm, you haven't taken your break and its time to go home.

I have realized i have much more to learn before i can move up the chain, in the end this will only make me not only a stronger individual but a chef and i am looking forward to it.

The other good thing about mornings is it is almost summer, and i will have the rest of my day to do so much....I can golf, take a walk, cook dinner, work in my small garden, watch cubs games on TV and or be at the game.  

This is a new chapter in my life that i greet with open hands, I also will take on this challenge and succeed in another culinary endeavour.