slice of life
Thomas Treuil
age
44
education
Second-year apprentice,
Jefferson State Community
College, Birmingham, Ala.
apprenticeship
Renaissance Ross Bridge Golf
Resort & Spa, Birmingham
why there?
Before moving to Birmingham, I
owned a computer business for
almost 20 years. I decided to become
an apprentice because I felt the
intense training and rotations through
the various kitchen stations would
help me in my second career.
most important lesson learned
Speed. The faster a task can be
accomplished, the sooner you can
move on to the next one.
career plans
I would like to own my own restaurant,
but I plan to work in the industry for a
while to determine what that vision will
look like.
1 pm
2 pm
1:00 p.m.
I arrive at work and head to the
kitchen. It is going to be a busy day.
We have three functions tonight—a
plated wedding reception dinner for
275 people, a plated dinner for 125
people and a buffet for 100 people. I
begin working with the cold-food team,
making salads and dressings. Once
completed, all of the carts are wrapped
and labeled to ensure they arrive at
the proper banquet room. We also
prepare and label the rolling hot boxes.
It is important that each is checked to
ensure proper holding temperatures.
