nIn my third week, I started working at the sister restaurant Woods Hill Table just down the street from Adelita in West Concord. They had an immediate need for busing tables so I stepped into this new role and also did back end support. I also learned that all three restaurants are farm to table and I learned more about the organic source of the food items and serving the best quality meats, eggs and vegetables.
nIn my fourth week, I drove into the Seaport area of downtown Boston to work at their flagship Woods Hill Pier Four restaurant. Here my main focus is in the backend doing dish-washing, busing and supporting the chefs with food preparation including slicing and preparing herbs.
In addition to working at the restaurant, I drove to Woods Hill farm in Bath, NH. There I toured the farm, I learned all about the animals and the vegetables and the farm to table pipeline. I really enjoyed my day on the farm and meeting the farmhands and being part of the farm to table pipeline.
Also midweek I made a special document delivery for the owner to a client outside Boston.