small plates and wine pairing menus

small plates and wine tasting menus.

During my internship at Zuma I was rotated between stations. I began on a real wood burning robatta grill, where I was responsible for grilling vegetable dishes to order. After proving my speed on this station I was moved to a more delicate and intricate station where I was plating beautiful cold sashimi dishes adorned with caviar, gold flake, and edible flowers. Zuma helped me to gain my speed and confidence in my cooking while showing me that the best chefs can maintain speed with great finesse.

I had the pleasure of being hired onto the Shore Diner team before the restaurant's opening. They did a very good job of training there staff in every aspect before opening their doors. New employees were given a full menu tasting with extensive background information on ingredients and cooking techniques as well as detailed training on how to execute perfect front of the house service. After few mock openings, the doors opened to great success. At Shore I learned the importance of customer service. Every shift as a food runner my priority was to make each and every customer have the most pleasant dining experience possible.