I’ve worked with mexican food for my entire kitchen career. What I’ve learned has helped me as a line cook but I am helping out in my company and have started doing brunch at a different restuarant. In my known field I do perfectly but to be thrown into something I have little experience with was interesting but great, and as a chef it was extremely humbling and I’m greatful for the experience today and the knowledge I’ll learn as I continue

For context, I still work with mexican food. I work for a very large company that runs bars, but we also sell quality and unique food at our locations. I’m going to be picking up some shifts at this location