They say how family-oriented it feels, but quite honestly I felt out of place. It's a positive environment if you're liked and favored by management, but very negative if you're not a favorite. Build your own bowl with hormone & antibiotic free grilled meats and roasted vegetables. They are constantly hiring because new hires don't stay, and I honestly understand why. If you need a shift covered, a lot of people won't cover unless it's one of their friends. Some of the people working there are very nice, but it feels like high school and there are cliques.ĥ. They say the pay is $13 + "tips" for base pay which usually makes around "$16/hr", however, that's untrue.Ĥ. Favorite employees can get away with more, while non-favorites get snarky comments thrown their way and have the managers constantly over their shoulders.ģ. Managers have favorites, and they make it very obvious. With the amount of money they make daily, they seriously do not pay employees enough.Ģ. Once I started working, I realized quite a few things.ġ. I highly recommend this class for anyone looking to learn some great cooking skills/tips, eat a homecooked meal, and do something a bit different on their holiday.Quite honestly, originally I was very excited to work for FK. Everyone was lovely and we came as strangers and left as friends. I feel very lucky that I got the group of people I did in my group. WHAT WE EAT SHAPES OUR HEALTH, affects our appearance, and. There were always enough tasks for everyone to be doing something if they wanted (and our group were eager to do so) but it wasn't so manic that we couldn't stop to take pictures or top up our wine! We sat down to a delicious meal together and Leena kindly gave us a list of suggestions for restaurants, gelato spots, flamenco.whatever we asked. Serving fresh, high quality ingredients that NOURISH and energize your body. For much of the time, all dishes are being worked on simultaneously so it wasn't possible to catch every single step and detail for each dish but I learned more than I expected in this format, and Leena happily answered any and all questions and oversaw all steps/dishes like she was conducting an orchestra. We then headed back to prepare our 5 dishes. There was no pressure to buy anything at all but good buys and local favourites were pointed out. And visited 3 or 4 stalls to purchase things. We learned some interesting things about farming and agriculture in Spain. I ended up preferring this to La Bouqueria because it's less of a tourist destination so had I not gone with this group, I likely would not have gone at all. We started our day with a trip to Santa Caterina market which was less than a 10 minute walk away. In total there were 9 students that day and our teacher was the amazing and delightful Leena. I booked a 4 hour cooking class at the El Born location. I felt that the chef tried to accommodate us, but wasn't really able to make a decent recipe with what she had on hand. I would have given even fewer stars, but the tortilla recipe and the gazpacho recipe were pretty good. That meant that other than the paella, we didn't see how each of the dishes were actually put together unless we were working on them ourselves. However, when we were emailed the recipes a few days after the class, several ingredients that we saw being used in both paellas were missing (like the amount of ems important to know).ĭuring the class each of the teams of people working on the recipes got a few instructions to start, and then did most of the work on their own. The chef ended up making a second paella out of chicken, which we appreciated, but made it with water (no stock) so it was bland other than the heavy amount of salt that was used.īeing an optimist, I figured I could try to modify the recipe myself. The chef informed us that they only do the non-shellfish recipe on Mondays, even though we were told that dietary restrictions were not a problem. So when we got to the class to watch a shellfish paella being prepared, we were surprised. We were told by email that our request was not a problem. When I scheduled this cooking class I specifically told the staff that we were allergic to shellfish and wanted to do a paella without shellfish if we could.
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