So….I went for my very first stage (restaurant internship) yesterday! I did a lot of prep work and some expediting. I trimmed 20 pounds of chicken breasts and then pounded them out. Then I did my expediting in an open kitchen that looked out onto the restaurant. That was fast-paced; now I know what being in a real commercial kitchen is like. I later, made little ricotta balls and breaded them to go into the fryer. I was so nervous when I first got to Bricco Bracco, but by the end of the night I was confident and left the restaurant with a job! This is a big deal to me not only because it is my first job, but I have to have 400 hours of kitchen experience by the time I graduate highschool to get my ProStart certificate.