1. MirlycourtoisCuisine de Tradition September to December, 2007 Alexandre Borger

2. About the Restaurant • Located at 188 Princess St • Open for Lunch and Dinner • Seats approximately 70 • Available for private functions • Run by Chef/Owner Bernard Mirlycourtois

3. Rob Melissa Stephen Shannon Ross The Other Cooks

4. Clientele • Winnipeg’s well-to-do • Food enthusiasts • A few tourists • Couples • Business parties • Holliday parties • Chef’s friends

5. My Responsibilities • Mise-en-place • Garnish tray • Pommes dauphines • Onion soup • Vegetable station • Vegetable plating • Kitchen cleanup

6. My Responsibilities

7. Critical Events • Few critical events • New-Year’s Eve • Biggest night of the year • Served 90 in two seatings • Special menu including: • Lobster Thermidore • Stuffed Guinea-Fowl • Musk-ox Tenderloin • Prime Beef Tournedo

8. Professional Gains • Learned to work faster • Learned to work more efficiently • Gained exposure to many new things • Acquired various skills, tricks and food ideas

9. Personal Gains • Worked with some amazing people • Experienced the ‘real’ kitchen • Confirmed my career choice

10. Conclusion • Mirlycourtois is the place to work • Europe’s Kitchen… in Winnipeg • Well known in Winnipeg • Great work environment

11. Fin