Things have turned out for the best lately. Not only have I found a great job but the hours there have allowed me to take on another weekend job as waiter. And I couldn't be waiting at a better restaurant.Breakfast at Cora's (or Déjeuner chez Cora as per it's original name) is a restaurant chain at the forefront of the all-day-breakfast trend...at least as far as Canada is concerned - see www.chezcora.com. Bacon and eggs only takes a small corner of the very colourful menu. They're...hum...we're cooking elaborate eggs benedict, omelettes, crepes, etc. etc. What's even greater, I get to see how a full service 140 seat restaurant operates. 5 kitchen chefs at their stations...one guy on the pass...7 waiters...three hostesses...and lineups of people waiting to enjoy fresh coffee and a great breakfast. But best of all, I get to work in a restaurant. Boo yeah baby!!!
So after a day's work, full of enthousiasm, I grabbed whatever I found in my fridge and made a quick imitation of a 10 on 10 skillet. My skillet was composed of sautéed brocolli, onion, celery, snow peas, tomatoes, garlic, ham, pepperoni, green tomato salsa, topped with melted mozzarella and an over-easy egg. In true Cora's fashion - they're famous for their sides of fresh fruit - I cut up some pear, apple, banana and served with a fresh slice of artisanal cheese. If you look at the above photo, you'll see the fancy way Cora's cuts their apples..fan like.
Anyways, the skillet was a great way to get rid of all the stuff in my fridge and made a great light meal. It's a great idea and just one amongst many I can easily imitate from Cora's. I'm that much closer to owning my own restaurant.
And now I know for sure that I want to work in a restaurant. Nay, I want to own my own restaurant.
