This week was a brand new experience. I have never planned a menu or served in a restaurant. This week we talked about service expectations, FOH set up, Micros training and recipe research. Every Monday we will prep for two days of service. Service will run from 12:30-2:00. We will post all of our recipes on docshare . Every week we will change stations in the kitchen. The stations are: pasta, fish, pizza, meats, salads/desserts. Also each week there will be a different student Sous Chef. We also went over all of the china that we are using for service. The proposed menu is: Artichoke/Red Pepper dip, Caramelized Onion dip, Salami Chips, Butternut Squash Soup w/ Ginger Foam and Green Apple Slaw, Mixed Green Salad, Pasta with Ground Turkey, Bison, Mashed Potato, Halibut, Stuffed Chicken Leg, Bread Pudding, Pumpkin Torte and Warm Chocolate Cookie.