Wednesday, march 6 2019, around the clock at 7.00 we are oneline to be signed and checked by our equipment and grooming. after that we store the items in the locker, then we go to the pastry bakery for one line
after we all gathered together, the supervisor give a little direction that we work on today. My group handle fillet of snapers meuniere with potato au gratins and glazed root vegetables
Before we make fillet of snapers meuniere, we make bechamel sauce for potatoes au gratins and make it glazed root vegetables
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