I met with the Executive Chef at the Driskill this morning and we are all set for my start next week. The day will start at 5:00am and run into the early afternoon. The baker comes in at 2:00am so I'll get some overlap with the baking side of the operation (bread, croissants, danish, etc) and desserts. The chef for pastries and desserts comes in at 10:00am so I'll get a chance to work with her as well.I think that the days will be Tuesday through Saturday but that hasn't been decided yet. We also haven't discussed fine dining desserts or banquets but it's all a possibility. I'll be there for 12 weeks.
I guess I'll be running in the afternoons now. I'll be able to work on my tan. I haven't run in the sunlight in years. I hope I don't get lost. Everything looks so different in the light when you've only seen it in the dark.
