shedding blood for the team

Remember when I said that you will either learn to use the knife or cut your finger off? Well, i'm on my way to cutting my finger off, that is, if the thumb is a finger.  I was trimming the usual broccoli on thurs and the paring knife slipped and went straight into my thumb on the same hand-  Pretty depressing seeing that I have been cooking for such a long time. 
So, having infiltrated dining services a few weeks ago, I am still scouting out the situation and making progress progressively.  I have seen that the attitude of some of the workers is great, and some just don't give a crap. In my quest to improve the sushi, I was halted by the stacks of paperwork handed to me for my minions to fill out.  This delay in completing the paperwrk had delayed sushi night to either nov 11 or dec 4.  I did however persuade them to order more things for sushi- 200 avocados, soy paper, and fish roe (masago)- along with the usual eel, smoked salmon, and crabmeat. 
Due to the delay in project sushi night, I am beginning my adventure into the wok station- responsible for all the greasy, disgusting tasting stir frys.  I already mentioned not using chicken nuggets to  the chef, but apparently those are leftovers from takeout.  oh well, at least they don't waste.  I happened to wander into the pantry, and there seemed to be many authentic asian ingredients.  I guess the angry old chinese women just don't know how to use it.  After mapping out the general situation, I am going in for extra hours this weekend to make a few sauces, and maybe make a Singapore style rice noodle and fried rice for the chef.  Hopefully we can adopt these recipes soon. 
Also found out that a chinese restaurant chef is working in the dining hall, but he is in the dish room.......

Sushi night

I have been put under a lot of pressure by the blk chef to carry the difficult task of getting students to help me make1400 sushi rolls for dinner service on Thurs Nov 4.  I hope that the people I hired are hard working and motivated or i'm gettin owned.  The club's rep, which is nonexistent, one because we have not done anything yet, and two because we still haven't been approved, depends on this night. Orders for the event night are going out tomorrow-  if the avocados are not blk enough on the outside and soft enough on the inside by thurs, we will have bell bangin' pepper asparagus rolls again. YAY..............not.  BTW, if you like the shiet that night, napkin wall it.   

My point of view

The dining hall.  Everyday, people complain about the food and how it could be so much better.  Noticing more and more problems with the dining hall food as the semester progresses, you give up hope and eat whatever is there. This is the case for many Rutgers students, but not me.  I do not see any problems with the dining hall.  I see opportunities.  See a problem?  Stop complaining--  FIX IT.  This is part of the reason why I am working ten hours in the dining hall a week.  Sure its good practice to julienne bell peppers, and trim broccoli (either you will become adept at using the knife, or your fingers will be chopped off), but what better way to fix the dining hall food than to fix it yourself.  Essentially, it boils down to your attitude.   Seeing lazy ass students with a bad attitude pisses me off.  Unless you are genuinely crippled, which you aren't cause you are reading this blog,  get your lazy ass up and seize an opportunity now.