My past co-op work term was in the summer of 2022, I worked at Gina’s Mexican cafe in Nanaimo.
The photos below are of the things I have prepared at work, chalupa (taco salad bowls), churros and brownies with vanilla ice cream and salted caramel, chicken chipotle dinners, quesadillas and nachos.
During my work term I also prepared tostadas, burritos, our house salad with cheese and pico de gallo, and spinach salad with red onion, fruit, peppers and both salads with our house made dressing. while working there I did line cooking and prep cooking. For prep cooking, I first opened the restaurant, turned on all of the equipment, then I cooked beef and beans with our spice mix, prepared corn mixed with spices and our pico de gallo, I also made sauces such as salad dressing, chipotle mayo, and half and half (a milder version of chipotle). I cooked a couple of runs of chicken breasts for service. Then some days I would cook on the line for day shift and sometimes afternoon shift. For the day shift I would come in, stock the fridge upstairs with the things from the walk in downstairs, then I would setup all the food, utencils and containors I would need, ice the line, heat up food and check if the chicken breasts were cooked yet or if I should cook a run of chicken on the grill. when I cooked on the line for night shift I would re ice the line, stock the fridge and at the end of the night I would count inventory and write the prep list for the prep cook to use in the morning, and I would pull food from the freezer for the prep cook in the morning.