Little Tuna 2/24

This is, what, my fourth time going to the Little Tuna? Today I learned the down time in the restaurant industry. Like always Darrien and I talked vocab, and to be honest I can't even repeat the words, simply because they were in french. I do recall one word that was fairly simple, Mise en Plas, which means to gather your ingredients. After that we got our hands dirty. We prepared a delicious pasta dish with a creamy cheese sauce. We also did a scrumptious fish entree, did not really catch the name, but I will surely get the name for it next time. The fish entree was very simple to make. Basically we took the fish seasoned it with blacken seasoning and seared it, and finished it in the oven, fairly simple, and the best thing is that the fish can be matched up with almost any side dish. After the cooking I got to experience the business side of the restaurant industry. Darrien had to do the weekly inventory. In this process, he checks for any shortage in supplies. For example, they count how much meat they have, clams, spices, herbs, vegetables, and any other supplies they will need, not a fun task, but necessary .