I worked in both restaurants at this location. The lower level restaurant was a very high quantity restaurant. I worked the Marmitte station, The Entree station, as well as the Grill station. I was able to set up and break down all of the stations and work all of them in a successful manner. I also worked in the bistro where I prepared the cold appetizers, as well as the meat and seafood. Bocuse d' Or 2/6/10I worked side by side with Chef Bruno Vrignon. Preparing dishes for the buffet that they were serving to the VIP's.

During the time I spent at Adornettos I prepared a majority of the food including, making the pasta dishes, preparing the salads, and making the pizzas. I also spent time doing the prep shift in the morning to get everything ready for the night shift.