Just like last year. Naturally, I had to add a bonus for those who made it to the end. How could I not?

This year is completely different. If last year I was discussing cinema, this time it's about culinary arts. Or rather, I want to prove to you that fast-food restaurants can also have gourmet cuisine :) Or at least something unusual.

For example, the Breakfast Burrito, which was one of our restaurant's main highlights. Stewed onions, green and red peppers, bacon, and cheddar. All this in a Mexican tortilla.

Another miracle was the traditional Italian omelet, Frittata, consisting of spinach, cherry tomatoes, and feta cheese.

Later, we started making food for ourselves out of whatever was available, but not on the menu. For example, here is a burrito analog - a Quesadilla. You can put anything in it. But our main ingredients were cheese and chicken.

Also, there was incredible trout with a special butter prepared in advance with lemon zest and juice, parsley, as well as onion and garlic powders. During cooking, this butter was melted over the fish right before serving. Unfortunately, the photos show unfinished dishes. There should have been potatoes and lemons too.

This is the breakfast we made for ourselves and other workers - a Breakfast Sandwich, which could also contain anything, but the main component, of course, was an egg. It had to be soft-cooked so that the yolk would definitely run when bitten. This is a major American thing. Breakfast is a very important thing here, so an egg can be fried, boiled, etc., in more than 10 ways.

Once we prepared a special dish of the day: Steak wrapped in bacon. Everything was served as usual with vegetables and mashed potatoes. The vegetables this time were fried zucchini with red pepper. People here love that.

After a while, we were brought a different kind of steak that was just begging to be put on French baguettes. So, we ended up with sandwiches like these, with fried onions and blue cheese.

Then we returned to Mexican cuisine again, making a Taco Salad. Consisting of steak, vegetables, greens, and a deep-fried tortilla.

When a fire happened at our hotel, we were brought a ton of salmon, so for about two weeks, we were racking our brains to come up with different dishes from it. Well, of course, trying to alternate with others. Sometimes it was salads, sometimes sandwiches, or just these fried main courses. Actually, it was really delicious.

Again, from the same hotel, we were brought some mozzarella, and for ourselves, we prepared Bruschetta appetizers with basil, tomatoes, and mozzarella. All this on a toasted baguette.

To be honest, I didn't participate in this recipe, so I remember it vaguely. I only know that it seems to be chicken in a spicy sauce with basil and tomatoes.

And, of course, how can you do without real Italian pasta when you have an Italian chef working with you?

And one time we even baked pork ribs in the oven. True, this was again for ourselves.

Another experiment was non-traditional sushi. Yes, sacrilege to some extent, but also interesting. Also filled with rice, but wrapped in a tortilla, and the meat was steak in one version, and if I remember correctly, chicken in the other. And besides that, there were various types of vegetables and greens inside. It turned out pretty good.

Of course, these are not all the delights of our kitchen. There were many more delicacies and interesting preparations that I forgot to photograph or just couldn't find right now. But many people think that working as a cook under the program means just being a handout receiver. Well, no. It is serious work and excellent experience. Over 2 seasons, I learned from scratch to be a decent cook, albeit a beginner. Thanks to all the chefs I had to work with during these seasons. They really gave me unique knowledge.