BOH TrainingThe Roaring 20s: A Taste of Prohibition

“A speakeasy by invitation, only.”

THANK YOU FOR BEING HERE TODAY!

WE ARE SO EXCITED TO HAVE YOU AS PART OF OUR STAFF!

BOH Managers:(the girls in the gold bandanas)

ANDREA KUKOFF VANESSA VIVIANO

BOH Supervisors:(the girls in the red bandanas)

MEGAN SPEARS MOLLIE BISGER

PLEASE DO NOT HESITATE TO ASK US ANY QUESTIONS!

We are here to help!

Safety!!! *Super Important*

Cut Gloves! Clear Gloves

Washing Your Hands

Hot Water and Soap!

Hats and Chef Coats

• Finding hair in your food is GROSS!

• So Wear A Hat and Coat!!!

Cutting Board Colors

• In the kitchen there are 3 colored cutting boards!!

• Red = Cutting Meat• Green = Cutting Vegetables• White =Anything but meat

Today’s Schedule:

• 8:15 Staff arrives with a smile on their face ready to go!

• 8:15-9:00 Breakfast• 9:15 Tour of the facilities/kitchen• 9:30 Prep/cook• 12:30 Hors D’evoures FINISHED• 1:00 start of event• 1:40 FOOD IN HOTBOX• Clean up

Team Bootlegger

• Name• Name• Name• Name

Team Flapper

• Name• Name• Name• Name

Team Bees Knees

• Name• Name• Name• Name

Team Hooch

• Name• Name• Name• Name

Dishes

• If you find you do not have a task to complete, come find one of the kitchen managers/supervisors.

• If we do not have anything for you START DISHES! The more we get done throughout the day, the better!

Menu Photos:What we will be making today!!

Hors d’OeuvresSausage Stuffed Mushrooms

Antipasti Bites

Pizettes

Appetizer and Salad

Eggplant Stacks Caesar Salad

Entree

Chicken Piccata

Vegetarian/Gluten-Free Option

Mushroom Risotto

Dessert Plate

Tiramisu, Limoncello Cupcake, Chocolate Mousse

Let’s Get Started!