A la Carte

This is the last class in my journey as a Lasalle College student. In this class, I learned how to work in the real life kitchen, working in different station and position in a restaurant, the way to handle all the situation came up, and co-operate as a team. In the first 5 weeks, we did not change the menu. This was happen because of the pandemic. Before it, the Bistro was closed and we only do take out for 2 weeks. Then after that, we open back and try to figure it out how to work everything back to normal. With all the help from other Chefs and staffs of the College, The Bistro was successfully worked. So here is everything that we done in this class.

Greek Salad

Fruit plate with Sobet

BBQ Rib with Fries and Coleslaw

Cheese Cake

Pita Bread

Ling Cod and Creamed Lettuce with Deep fried Mash Potato

Lobster Ravioli

Hamburger and lamb skewers

Multiple significant dishes

Last meal

There were a lot of fun also as hard times in the class, but we all got through it. I learned more than I expect. All the experiences and knowledge that I gained will benefit me so much in my future career. Thanks to all my chef instructors and classmates who were always there for help and guide me through everything.