9 October 2011-was my first day back at work, luckily i came back on a really special day, chef ordered 9 ducks, duck eggs, duck fat and duck liver, so he started teaching me how to make them, he taught me how to remove the neck, fat, wings and tail, i roasted them off, and then used the skin of the necks to make a stuffed neck sausage, i was also told to make 100 croissants, cool and store all products
10 October 2011- today i started the day with making bedoned chicken drumsticks and fillet, then i made a origanum hone mustard sauce for the chicken, braised the duck in a sweet and sour sauce made by kieron.we warmed up all the foods, like chicken livers, the bedoned chicken in the sauce, chicken breast strips in a coco and mixed nut sauce, sweet pepperdew fillet, jalapeno and cheese risolles, mixed cheese and garlic mosbolletjies and a smoked lamb. we set up the main gate buffet and all the foods for the john deere people, we serve them, cleaned up and left, they were due to sleep over at sondela, and they wanted dinner, so we went on a split shift, and came back to finish off dinner, we made a seafood bisque, the sweet braised duck, oxtail, beef roll and duck livers. we served the john deere guests and then cleared and cleaned.
11 October 2011- we came in early to do breakfast, we made balsamic fried mushrooms, scrambled eggs, bacon, beef sausages, wedges, muffins and cold cereals thereafter it was just orders and cleaning
12 October 2011- went to moselesele and stripped the whole kitchen to clean, deep cleaned from top to bottom, went on split, came back and started making dinner, which was, salad, chicken stir fry, sosaties, wors and a fish stir fry.
13 October 2011- made 3 cheese and ham omeleetes and 2 smoked haddock, tomato, mushroom and cheese omelette, cleaned and went on split, when i came back, i started making the dough for a millers beer bread, and did my mise on place and cooked the curry beans, made a tomato and onion mixture, roasted potatoes, pasta salad, mielie pap, venison sosaties, wors and a green salad
14 October 2011- went to moselesele in the morning and cleaned, then i went on split as there were too many people in the kitchen, and came back to vleisvreters at night, carved the meat off the fire for the guests
15 October 2011- cut up beef roll, did pizza orders and worked in hot kitchen doing orders all day
16 October 2011- heat up spatchcock, made butternut, rice, chicken livers, mixed vegetables, roasted onions and set up the whole buffet for mike bosch from bosveld eggs 50 year functon, it was clearing, cleaning and orders the rest of the day
18 October 2011- today we made a 40 kg batch of fruit cake mix, placed in moulds and baked them, this is to prepare for christmas.
Wednesday, October 26, 2011
10 September 2011 - 27 September 2011conference breakfast and moselesele
13 September 2011- prepared breakfast which was beef sausages, baked haddock, tomatoes topped with cheddar, after breakfast was prepared, I started roasting two spiced rumps, and cut up roast vegetables and thereafter, started making a large amount of spaghetti and pasta. I also needed to make ribs served with the pasta with a cheese and ham sauce
14 September 2011- cooked off the previously prepared breakfast with scrambled eggs and bacon, after we sent out breakfast, I then moved on to the lunch, where I made seven lemon and herb spatchcock, two more spiced rumps, chili pepper chicken, cut up poached pears, and laid them in a sweet wine and clove dressing, and used leftover tomatoes to make an oreganum rosemary tomato sauce
15 September 2011- today I made breakfast, and after making the eggs, bacon, mushrooms and hash browns, I was told to go make fried eggs and serve the conference, it was fun socializing early in the morning, and knowing all the foods made it easier as I made them all, all I did after that was make alfreado, and help alon serve lunch
16 September 2011- worked in cold kitchen, made 11 salads and further the a la carte menu, all salads made were to get rid of all left overs in the fridge as I saw there were many dishes left in the fridge, so I used them all in salads to save a large amount of money and get rid of un –needed foods
22 September 2011- cut up pineapple into macedoine, and there after we went to mbizi, we set up the tables for 500 guests, it was a sondela function, my station was handling, cutting and serving the florida cheeses(plain and pepper garlic), I also made biltong, cheese and food platters.
23 September 2011-today we mostly did a la carte menu and preparation for vleisvreters, but that was all done by the split shift staff and students and at 12 chef told me to work split shift as well, and then I made bacon wrapped apples, beef roll, sweet potato and croissants, 20 of each and that night I worked inside the kitchen, we needed to prepare for the next conference coming, so we needed to made bacon wrapped sausages, short paste, croissants and Danish pastry
24 September 2011- today I worked in cold kitchen with zamiane, we had a new setup of the cold kitchen, so it had a new feel to it, basically we did mise on place,and we also did kitchen orders, salads were pre-prepared, so there wasnt much to do
25 September 2011- made savoury rice, roasted off 20 kg of chicken for bonus function, me and sean them decided on a lunch selection for students, therefore i gave the idea of making two large pizzas on a baking tray, we made a tangy russian pizza and a mixed meat pizza. my chicken was all done before the end of the day and was left to cool and stored appropriately.
26 September 2011-went to moselesele today, was assigned to work for 3 families there, we had the tents fully booked, i cleaned, raked, washed and re-organised everything, after cleaning i went on split and returned at 4, where i greated and welcomed the guests, i took all the dinner requests and started cooking, i boiled broccoli, deep fried fish fingers and chips and microwave cooked chicken, there after i cleaned the kitchen as well as all the equipment, dishes and cutlery used
27 September 2011- went to moselesele again, and started making breakfast after i packed and wiped everything off, for breakfast i made bacon, scrambled eggs, omelettes and toast
Wednesday, September 7, 2011
23 August 2011 - 9 September 2011 cheese and wine tasting for francois grobler
23 August 2011-Today we started preparing for Francois Groblers function, which was a cheese and wine tasting evening, Francois is one of our managers who works here, and he booked a whole function, fully paid for his birthday, where all the managers, directors and important businessmen were going to attend, so we wanted to show how good we have gotten, and how our food skills have improved, so we started preparing and making beautiful buffet type foods, for the evening, i started boiling the eggs, making the mince etc, and preparing all the small foods while the others like Natalie and Lorinda made the tart let cases
24 August 2011-today we started with all the fun things like filling the tart lets with mozzarella, Cheddar, mushroom and a egg mix, baking them off and garnishing them, as well as piping curry yolk into boiled eggs and garnishing them as well, even though i was in banqueting, i made a grape salad and a Keish with all the left over egg, and fillings, t here were three types, that were plated on glass, with the eggs, we did the food, Kieron and Sean served the foods that night
25 August 2011- we were surprised with a practical competition again, and i was pumped, felt confident, and was determined to win, we received a full chicken, and a type of rice, which of i got jasmine, i stuffed the chicken with brunoise vegetables in an encasing, and crowned it, thereafter, i glazed it with white wine and closed it in foil, so when i needed to cook it, i put it in the coals, the wings that came of, and the excess bones, were used for a stock, and the thigh and legs were deboned, stuffed with lemon and coriander, wrapped in foil and also put in the coals, the rice was pre soaked and cooked for 15 minutes, but i then made the mistake of adding cream, which in my opinion, was the worst idea ever, jasmine is a beautiful rice and doesn't need to be sticky, it is not a risotto rice, but i flavoured it with the brunoise vegetables and presented my dish, i came first in the competition and was very happy, thereafter, i went to moselesele, after working to 3:30, i was off, but instead wanted to help Alon at moselesele, so we worked, making stir fry, grilling chicken, lamb and other meats, boiling and roasting vegetables as well as making salads, lighting the fire and setting the tables, we even plated one guests food 5 star style
26 August 2011-worked in cold kitchen, making toasted sandwiches and salads, i also made two new special salads that i learnt, called a Florida and Italian salad, but the Florida salad, wasn't just with citrus fruits, but i added tropical fruits as well, we were making all the salads beautiful by garnishing them, and i worked very comfortably with Alon
27 August 2011-worked again in cold kitchen, making toasted sandwiches and salads, but the special products today were vinaigrette, deep fried platters(jalapeno rissoles, chicken phyllos), different cakes, like a fudge Picasso, black forest as well as making and garnishing, Florida, beetroot, and Greek salad.
28 August 2011-made short pastry for savoury tart lets, made about 180 in total, me and Kieron, some were mixed in with poppy seeds, others sunflower seeds, today was all about preparing for yet another cheese and wine tasting, today we prepared, mince, boiled eggs, all the pastries and getting all the service gear ready.
24 August 2011-today we started with all the fun things like filling the tart lets with mozzarella, Cheddar, mushroom and a egg mix, baking them off and garnishing them, as well as piping curry yolk into boiled eggs and garnishing them as well, even though i was in banqueting, i made a grape salad and a Keish with all the left over egg, and fillings, t here were three types, that were plated on glass, with the eggs, we did the food, Kieron and Sean served the foods that night
25 August 2011- we were surprised with a practical competition again, and i was pumped, felt confident, and was determined to win, we received a full chicken, and a type of rice, which of i got jasmine, i stuffed the chicken with brunoise vegetables in an encasing, and crowned it, thereafter, i glazed it with white wine and closed it in foil, so when i needed to cook it, i put it in the coals, the wings that came of, and the excess bones, were used for a stock, and the thigh and legs were deboned, stuffed with lemon and coriander, wrapped in foil and also put in the coals, the rice was pre soaked and cooked for 15 minutes, but i then made the mistake of adding cream, which in my opinion, was the worst idea ever, jasmine is a beautiful rice and doesn't need to be sticky, it is not a risotto rice, but i flavoured it with the brunoise vegetables and presented my dish, i came first in the competition and was very happy, thereafter, i went to moselesele, after working to 3:30, i was off, but instead wanted to help Alon at moselesele, so we worked, making stir fry, grilling chicken, lamb and other meats, boiling and roasting vegetables as well as making salads, lighting the fire and setting the tables, we even plated one guests food 5 star style
26 August 2011-worked in cold kitchen, making toasted sandwiches and salads, i also made two new special salads that i learnt, called a Florida and Italian salad, but the Florida salad, wasn't just with citrus fruits, but i added tropical fruits as well, we were making all the salads beautiful by garnishing them, and i worked very comfortably with Alon
27 August 2011-worked again in cold kitchen, making toasted sandwiches and salads, but the special products today were vinaigrette, deep fried platters(jalapeno rissoles, chicken phyllos), different cakes, like a fudge Picasso, black forest as well as making and garnishing, Florida, beetroot, and Greek salad.
28 August 2011-made short pastry for savoury tart lets, made about 180 in total, me and Kieron, some were mixed in with poppy seeds, others sunflower seeds, today was all about preparing for yet another cheese and wine tasting, today we prepared, mince, boiled eggs, all the pastries and getting all the service gear ready.
28 August 2011-today we found out there was another function, so we needed to make more than 150 short paste tartlets, so me and kier on made 90 each, both being sesame or poppy seed filled paste, it took us a while, because of all the pizza and flatbread orders, we also needed the convection oven for bread and conference foods, but after a while we got to do the tartlets and they came out just perfect, this we had to enclose and pack away for later as they needed to be filled
30 August 2011- made more short paste for new recipes on the menu. cut up, paned and shallow fried fillet medallions, around 150 pieces, there after I did the banqueting for pizza and flatbread, it was a very quiet day, but busy in a way as well.
31 August 2011- today we finished off the tartlets for the conference and we started making the cheese platters, we made 3 platters and then started doing the mini brown bread loaves, and biscuit baskets, for the cheeses, there after we also received a new fountain, which instead of chocolate, we used cheese sauce, we also made prawn crackers, a caprice salad, spinach salads and a lot of croutons. All the foods made were very beautiful and fun to make, as change is good in people’s lives
2 September 2011-worked the whole day making pancakes from 7:30am till 8:30pm at the reception pancake stand, socializing and welcoming the guests
3-4 September 2011- worked in cold kitchen again for the next two days, doing the a la carte menu as well as making salads and platters for Sunday lunch and Monday buffet, made muffin, croissant and Danish pastry platters and a variety of salads, including beetroot, potato, pasta, Florida, crouton and carrot and baby marrow salad.
5 September 2011- today was a new week and I made a beef stew, thereafter, I fried and poached eggs for orders and made grape jam and cream filled chocolate éclairs, and I was then told to work at the pancake stand by reception until the end of my day, so I went everywhere and I enjoyed it to a large extent
6 September 2011- today I went to the academy kitchen, chef Edward said I needed a bit of time doing pastry, as it is a vital key to any dish, so when we got there, we were given recipes and ideas on what to make, we made crème brulee in a water bath, meringues, pavlovas, choux paste and savoury flan tartlets, this was a great experience as not every day I get to do pastry, but I asked a lot of questions and I understand the concept of pastry, as it’s all about technique and patience
7 September 2011- was at the academy kitchen, there is so much to learn and so we got stock and started with our recipes and ideas for more desserts, we started with chocolate mousse, me and Zamiane made a dark rum chocolate mousse and lorinda and chanel made a white liqueur mousse, which both were piped and mixed in one mould, and then we learnt how to blind bake, when we blind baked short pastry
8 September 2011-today was all about deep cleaning, so I chose to do the pot wash with Alon, we stripped the whole scullery, and when the sink and fat trap was left, they told me the drains can’t come out, but I showed them that it could, I disconnected all pipes and removed the sinks and fat trap to be cleaned, we literally scrubbed all day in one section, and I connected and re-sealed all the pipes and we placed all the cleaned surfaces and equipment back neatly, then we proceeded home very dirty
9 September 2011- today I started off the day boiling mielies and thereafter I was assigned to make lunch for students, so I used the opportunity to make something new, so I cut up two sirloins(2kg) in 2cm slices and shallow fried them, made about 40 eggs(scrambled) and made a Robert sauce, sauces play a huge role in a kitchen as nothing can be sent out dry, so sauces are needed, and being a saucier is an important job that I would love to master as well, as a sous chef needs to know how to run all sections under him
Thursday, September 1, 2011
1 August 2011 - 22 August 2011 Fun Run weekend
16 August 2011-today we had theory, so i ran around doing paperwork and i gave my portfolio of evidence in to be marked, while I complete some modules
17 August 2011-we used the whole day setting up and getting the equipment ready for caravan park, me, Alon, William and Chef Errol were scheduled to work there, so me and Alon had to get all the small equipment ready, it was like uithou ritte and the mountain bike race, except this time we were only selling
18 August 2011-as on the 17th we took all the large equipment, today we took all the small equipment that was packed in a store room for security reasons, and all the food was prepared today, the mince was pre-prepared, as well as all the coffee, rusks and tea were taken to CVP with all the commodities that needed to be used. it was a chilled day and there wasn't much to be done in the sense of making food
19 August 2011-today we went to CVP with all the food and started to do the mise on place for people coming to buy, we also had to advertise to sell all our foods, it was another quiet day in terms of selling, at least we made a lot of food.
20 August 2011- Today we had to be at CVP at 5 am, so we can wake the runners up with the fresh smell of coffee and bacon in the morning, which would make me rush in any time, the first run started at 7, just as the sun came out, we were there waiting, all ready for a new day, selling all the food types and making them when an order came in, even watching the races every 10 - 20 minutes was fun, because i wished i could enter. the prize giving was around 12 and the people started disappearing there after, so they gave me the bakkie to transport all the foods, utensils and small equipment back to the kitchen, to pack and clean, when we were finished, we were told we can go home and return the next day
21 August 2011- today was another quiet day as most guests leave and new arrivals come on Monday, this made business slow, and i was working in banqueting area, doing the mise on place for pizzas and flat breads, there were a few orders and while i was not busy, i preheated the food for Sunday lunch and prepared Monday buffet, this was before lunch, after lunch it was very quiet and all we mostly did was clean and after the day was gone, we went home to start another day
22 August 2011- theory day
17 August 2011-we used the whole day setting up and getting the equipment ready for caravan park, me, Alon, William and Chef Errol were scheduled to work there, so me and Alon had to get all the small equipment ready, it was like uithou ritte and the mountain bike race, except this time we were only selling
- breakfast roll
- boerewors roll
- boerewors and pap
- prego roll
- vetkoek and mince
- hot dog
- tea/coffee
- rusk
18 August 2011-as on the 17th we took all the large equipment, today we took all the small equipment that was packed in a store room for security reasons, and all the food was prepared today, the mince was pre-prepared, as well as all the coffee, rusks and tea were taken to CVP with all the commodities that needed to be used. it was a chilled day and there wasn't much to be done in the sense of making food
19 August 2011-today we went to CVP with all the food and started to do the mise on place for people coming to buy, we also had to advertise to sell all our foods, it was another quiet day in terms of selling, at least we made a lot of food.
20 August 2011- Today we had to be at CVP at 5 am, so we can wake the runners up with the fresh smell of coffee and bacon in the morning, which would make me rush in any time, the first run started at 7, just as the sun came out, we were there waiting, all ready for a new day, selling all the food types and making them when an order came in, even watching the races every 10 - 20 minutes was fun, because i wished i could enter. the prize giving was around 12 and the people started disappearing there after, so they gave me the bakkie to transport all the foods, utensils and small equipment back to the kitchen, to pack and clean, when we were finished, we were told we can go home and return the next day
21 August 2011- today was another quiet day as most guests leave and new arrivals come on Monday, this made business slow, and i was working in banqueting area, doing the mise on place for pizzas and flat breads, there were a few orders and while i was not busy, i preheated the food for Sunday lunch and prepared Monday buffet, this was before lunch, after lunch it was very quiet and all we mostly did was clean and after the day was gone, we went home to start another day
22 August 2011- theory day
Monday, August 22, 2011
2 August 2011 -12 August 2011 ians function and monday buffet
2 august 2011- i made chicken mousse, which was a first for me, it needs to be raw and in strips, put through a robo-coop with cream and spices and then wrapped into rolls and poached, after poaching removed and cut into 1cm slices and then placed onto the milfoy, which is puff pastry that has been cut into two, the hollandaise sauce is then added on top and leek strands are used as garnish, it was very creative and chef told me the idea was the most classical french out of them all, i was with Chanel, so it was easy to take leadership and all the plates were warm when served, all sauces on the plate were perfect, and the food was delightful, we got positive feedback and i enjoyed the whole idea.
3 August 2011-today we made cheese cakes again, but i was told to make the Swiss rolls, the cheese cake wasn't one you bake, but is prepared from a commercial mix, where as the Swiss roll was a fresh batter that needed to be made, we used a genoese sponge recipe thinly made, and after baking it, we rolled it with a tirimisu and mixed berry filling, which made it taste magnificent
4 August 2011- today we prepared for vleis vreters, its basically the same every Friday, roasted butternut and sweet potato, par-roasted the beef roll, and De-boned the leg of pork as well as cut off the skin and excess fat, cold kitchen made salads, we prepared rice, sauces, and the usual spatchcock chicken and lemon and herb chicken
5 August 2011- today i made milfoy for the first time, it is pretty easy, you cut up squares with puff pastry, egg wash them, and place another square piece on top of it that is also egg washed and caraway seeds, this is then baked until golden brown, i also cleaned mussels and prawns and cut up and cleaned butter fish, i also carved beef roll, when i came back from my split, i had to make bread for the next day, i used normal white bread dough and i stuffed it with different types of ingredients like mozzarella, Parmesan, cheddar, bacon, salami, biltong and assorted fresh herbs
6 August 2011-me and Alon build a small demo kitchen outside, where we had to advertise a "build your own stir fry" deal, where there is all cut vegetables, chicken, beef, mussels, butter fish and tiger prawns, that the guests choose what they want, and we cook it in front of them, using the ingredients they want as well as spices
7 August 2011-today i was working for ecolife, i made a braai for them, i was the only one working outside, Francois was inside cleaning, i made them spatchcock chicken, boerewors, pork rashers and a few other dishes, but the one lady cant eat nuts, so i had to prepare different types of food for her, it was a hard function, because they were french and it was hard to get the to understand, but in the end it went well and they were all happy with the foods made
8 August 2011 - went to do my license and passed, when i came back, i worked for an hour at reception, and when i closed up, i had to run the Monday buffet alone, it was a really fun experience, just kept on running around, and used the food and beverage students to fetch and help me with taking care of the foods in the bain-maries when they started getting low, it was hard work, but so worth it.
9 August 2011-worked the first half of the day in hot-prep area, making pizzas and flat breads, and the last half in the cold kitchen, but while there was nothing to do, me and Tarine started cleaning all the storage areas and fridges
10 August 2011-today we went to china town, binuns and the food lovers market, found out very weird and wonderful factors, great knife sets from wusthof, which was R1200 a set, and it was unfortunately not my best money month, i even found out you can eat jelly fish and there is such thing as a Jews ear in pork rashers, which was weird for me, we even went to a book store and got a few books, one of Gordan Ramsey, to study plating, and a bread makers book, where i saw a very interesting recipe for a Russian potato bread that bugged me
11 August 2011- today chef surprised us with a practical test, and he took out the bread makers book, i jumped straight through it to look for my Russian potato bread recipe, found it and we had just over 2 hours to make it and another dish, Tarine was working with me and she wanted to make a sweet and sour all bran muffin, which i approved and let her do on her own, the test was intense, but bread baking is not that hard, i mixed everything to a great consistency, kneaded it until it had a elastic effect, let it prove in a warm space, knocked it back when it was double its size and kneaded for a few minutes, plaited it and let it set for a while and baked it, it was a fun experience and i came second in the competition, so i was overwhelmed
12 August 2011-everything was prepared for vleis vreters when we were baking bread, so the kitchen just ran by doing orders, i worked in hot prep area, doing mise on place and doing orders, but normally on a Friday the hard work starts at lunch, but that's when i was going on my off weekend
12 - 15 August 2011 - off weekend
3 August 2011-today we made cheese cakes again, but i was told to make the Swiss rolls, the cheese cake wasn't one you bake, but is prepared from a commercial mix, where as the Swiss roll was a fresh batter that needed to be made, we used a genoese sponge recipe thinly made, and after baking it, we rolled it with a tirimisu and mixed berry filling, which made it taste magnificent
4 August 2011- today we prepared for vleis vreters, its basically the same every Friday, roasted butternut and sweet potato, par-roasted the beef roll, and De-boned the leg of pork as well as cut off the skin and excess fat, cold kitchen made salads, we prepared rice, sauces, and the usual spatchcock chicken and lemon and herb chicken
5 August 2011- today i made milfoy for the first time, it is pretty easy, you cut up squares with puff pastry, egg wash them, and place another square piece on top of it that is also egg washed and caraway seeds, this is then baked until golden brown, i also cleaned mussels and prawns and cut up and cleaned butter fish, i also carved beef roll, when i came back from my split, i had to make bread for the next day, i used normal white bread dough and i stuffed it with different types of ingredients like mozzarella, Parmesan, cheddar, bacon, salami, biltong and assorted fresh herbs
6 August 2011-me and Alon build a small demo kitchen outside, where we had to advertise a "build your own stir fry" deal, where there is all cut vegetables, chicken, beef, mussels, butter fish and tiger prawns, that the guests choose what they want, and we cook it in front of them, using the ingredients they want as well as spices
7 August 2011-today i was working for ecolife, i made a braai for them, i was the only one working outside, Francois was inside cleaning, i made them spatchcock chicken, boerewors, pork rashers and a few other dishes, but the one lady cant eat nuts, so i had to prepare different types of food for her, it was a hard function, because they were french and it was hard to get the to understand, but in the end it went well and they were all happy with the foods made
8 August 2011 - went to do my license and passed, when i came back, i worked for an hour at reception, and when i closed up, i had to run the Monday buffet alone, it was a really fun experience, just kept on running around, and used the food and beverage students to fetch and help me with taking care of the foods in the bain-maries when they started getting low, it was hard work, but so worth it.
9 August 2011-worked the first half of the day in hot-prep area, making pizzas and flat breads, and the last half in the cold kitchen, but while there was nothing to do, me and Tarine started cleaning all the storage areas and fridges
10 August 2011-today we went to china town, binuns and the food lovers market, found out very weird and wonderful factors, great knife sets from wusthof, which was R1200 a set, and it was unfortunately not my best money month, i even found out you can eat jelly fish and there is such thing as a Jews ear in pork rashers, which was weird for me, we even went to a book store and got a few books, one of Gordan Ramsey, to study plating, and a bread makers book, where i saw a very interesting recipe for a Russian potato bread that bugged me
11 August 2011- today chef surprised us with a practical test, and he took out the bread makers book, i jumped straight through it to look for my Russian potato bread recipe, found it and we had just over 2 hours to make it and another dish, Tarine was working with me and she wanted to make a sweet and sour all bran muffin, which i approved and let her do on her own, the test was intense, but bread baking is not that hard, i mixed everything to a great consistency, kneaded it until it had a elastic effect, let it prove in a warm space, knocked it back when it was double its size and kneaded for a few minutes, plaited it and let it set for a while and baked it, it was a fun experience and i came second in the competition, so i was overwhelmed
12 August 2011-everything was prepared for vleis vreters when we were baking bread, so the kitchen just ran by doing orders, i worked in hot prep area, doing mise on place and doing orders, but normally on a Friday the hard work starts at lunch, but that's when i was going on my off weekend
12 - 15 August 2011 - off weekend
25 july 2011 - 29 july 2011 moselesele, carrot cakes and stock taking
25 July 2011- it was a theory day, chef wanted us to catch up on a bit of our logbooks, recipes and modules
26 July 2011-today me and Alon were put together to make a carrot cake that we suggested, and Natalie and Lilandi made cheesecake, our carrot cake was a success and because we had so much time, we started making chocolate sauces to go over the cake, we used one recipe to make 2 cakes that were put on top of each other
27 July 2011- i was sent to Moselesele, there was no one to work there, so i offered, i came there and on the board it was written that they want an omelet each for 9 o'clock, i heated up the plated, set up there table, cutlery and glasses, with all there necessary utensils in front of them, they were surprised to see a different chef in the kitchen and were surprised that i set up their table, just as they sat down, i served them with there foods and returned to the kitchen to clean, cleaned the kitchen, and just as i finished sweeping, they walked in and dropped off their plates, they were off, when i was finished i went to the kitchen where i was called aside and got a 100 rand tip, which made my day
28 July 2011-today was a full kitchen stock and equipment counting day, chef gave me the stock to count in the storage room, fridges, freezer and in the private cages, which i had to enter on the system, which needed to be committed and re-checked 2-3 times, and doing it alone wasn't easy when you aren't experienced on how to count different types of stock, it took mostly the whole day, but chef said i can use someone to help next time, so that i don't freeze to death, but next time i am striving to do better with paperwork and the stock, a kitchen cant run without orders and stock taking
29 July 2011-today i was allowed to work to 1 as it is my off weekend, me and Jay Dee had to do student lunch while doing the orders, we decided to do sweet and sour prego rolls, and for the chili lovers, we made a sweet chili prego, we got a lot of good compliments about our foods, and after student lunch we were off
26 July 2011-today me and Alon were put together to make a carrot cake that we suggested, and Natalie and Lilandi made cheesecake, our carrot cake was a success and because we had so much time, we started making chocolate sauces to go over the cake, we used one recipe to make 2 cakes that were put on top of each other
27 July 2011- i was sent to Moselesele, there was no one to work there, so i offered, i came there and on the board it was written that they want an omelet each for 9 o'clock, i heated up the plated, set up there table, cutlery and glasses, with all there necessary utensils in front of them, they were surprised to see a different chef in the kitchen and were surprised that i set up their table, just as they sat down, i served them with there foods and returned to the kitchen to clean, cleaned the kitchen, and just as i finished sweeping, they walked in and dropped off their plates, they were off, when i was finished i went to the kitchen where i was called aside and got a 100 rand tip, which made my day
28 July 2011-today was a full kitchen stock and equipment counting day, chef gave me the stock to count in the storage room, fridges, freezer and in the private cages, which i had to enter on the system, which needed to be committed and re-checked 2-3 times, and doing it alone wasn't easy when you aren't experienced on how to count different types of stock, it took mostly the whole day, but chef said i can use someone to help next time, so that i don't freeze to death, but next time i am striving to do better with paperwork and the stock, a kitchen cant run without orders and stock taking
29 July 2011-today i was allowed to work to 1 as it is my off weekend, me and Jay Dee had to do student lunch while doing the orders, we decided to do sweet and sour prego rolls, and for the chili lovers, we made a sweet chili prego, we got a lot of good compliments about our foods, and after student lunch we were off
21 july - 24 july 2011mountain bike race
21 July 2011- today i made poached pears for the first time, it was really interesting, because i have poached an egg before, but there is so much more that can be done then just eggs or pears, i poached them in red wine, raisins, capers and cinnamon, i also made a bechemel sauce, that i used for an Alfreda for the pasta being used to carbo load at the mountain bike race being held, with the bechemel, i pan fried mushrooms and ham, which was added and used as the pasta sauce, i also needed to make curry mince for the vetkoeks that were going to be sold
22 July 2011- i set up a kitchen at caravan park today, it took most of the day, but was really fun, we had to transport all the equipment, utensils, cleaning materials and tables from the kitchen, it was really fun working today, it is a change to come out of the kitchen sometimes
23 July 2011- we were still working at the mountain bike race in caravan park, where we sold hot dogs, boerewors rolls, prego rolls, pap and potjie, breakfast rolls and there was a beer garden, we even sold coffee and tea.
24 July 2011-today i went back in the kitchen after clearing up all the caravan park equipment and cleaning, Jay-Dee a proficiency student working with me in the kitchen, was getting bored of not knowing how to garnish salads, so i started showing him basic ways of garnishing by using onions(cut to the shape of a protea), cucumbers or baby marrow(cut to look like a leaf), tomatoes (peeled to look like roses) and pineapple leaves were also used, with this he couldn't stop thinking of how to garnish his next salad, which shows passion.
22 July 2011- i set up a kitchen at caravan park today, it took most of the day, but was really fun, we had to transport all the equipment, utensils, cleaning materials and tables from the kitchen, it was really fun working today, it is a change to come out of the kitchen sometimes
23 July 2011- we were still working at the mountain bike race in caravan park, where we sold hot dogs, boerewors rolls, prego rolls, pap and potjie, breakfast rolls and there was a beer garden, we even sold coffee and tea.
24 July 2011-today i went back in the kitchen after clearing up all the caravan park equipment and cleaning, Jay-Dee a proficiency student working with me in the kitchen, was getting bored of not knowing how to garnish salads, so i started showing him basic ways of garnishing by using onions(cut to the shape of a protea), cucumbers or baby marrow(cut to look like a leaf), tomatoes (peeled to look like roses) and pineapple leaves were also used, with this he couldn't stop thinking of how to garnish his next salad, which shows passion.
Wednesday, July 20, 2011
8 July - 10 July 2011 parent demo
8 July- cut up and rolled a pork loin, filled with mustard, mince, dried vegetables and parma-ham, i also panèd chicken drumsticks with coconut instead of bread crumbs, De-boned chicken drumsticks, spiced with lemon and lime and we also made volavonts, bouches and pies, it is a pastry, made from puff pastry, in small circles(volavont) and the bouche is twice its size, it can be filled with savoury commodities.
9 July- Me, kieron and alon did a demo for the open day, all the parents loved it, and we made a beefstrip flat bread, but we didnt serve it, the guests were served our prepared foods, like the volavonts, vlakvark and rooibok scallops, chilli chicken and we made loin rolls after the demo, for the next conferences, it was a busy day and all the conferences that have been coming in a lot lately.
10 July- i made a payonnaise sauce for the first time ever, it consists of grated eggs, bread crumbs, butter and lemon juice, its a traditional french sauce and we used it for blanched raminosco, cauliflour and broccoli, mostly we did conference foods and cleaned
9 July- Me, kieron and alon did a demo for the open day, all the parents loved it, and we made a beefstrip flat bread, but we didnt serve it, the guests were served our prepared foods, like the volavonts, vlakvark and rooibok scallops, chilli chicken and we made loin rolls after the demo, for the next conferences, it was a busy day and all the conferences that have been coming in a lot lately.
10 July- i made a payonnaise sauce for the first time ever, it consists of grated eggs, bread crumbs, butter and lemon juice, its a traditional french sauce and we used it for blanched raminosco, cauliflour and broccoli, mostly we did conference foods and cleaned
4 july - 7 july 2011 moselesele and venison for open day
4 July-chef Edward came to me a minute before i went into the main kitchen, and he changed my shift, to moselesele, i jogged there to help Francois, when i came there, we waited 2 hours before the guests wanted breakfast, we made simple dishes like egg in bread, french toast, and bacon, after that we cleaned and i went to the kitchen and made pizza bases, worked a split shift, after my shift, i went to moselesele, and i made a fire, cleaned outside and inside the kitchen and when Francois came, we started making dinner for one tent, we made roasted butternut, baby potatoes and i made fillets on the fire, for better flavour.
5 July- was in hot prep in the main kitchen, i made different flat breads, like spicy chicken liver, beef strip and honey and sesame flat breads, roasted and cut up more butternut, as well as chicken pieces, which i spiced and made a few spatchcocks
6 July- was in hot kitchen, it was quiet again, i mostly did eggs, mise on place for hot kitchen and mise on place for flat breads and pizzas
7 July- today was all about venison, chef gave me a choice of who can help cut up 3 warthogs and a rooibok, we mostly could only take the rumps, loins and fillets, showed Alon how to really De-bone the animals and clean the meats, the fillets were sent to guest house and we used the rumps for pot roasts and the loin/sirloin for scallops, which i spiced with, sweet and sour stir fry bean sauce and after cooking it we glazed it with honey and syrup.
5 July- was in hot prep in the main kitchen, i made different flat breads, like spicy chicken liver, beef strip and honey and sesame flat breads, roasted and cut up more butternut, as well as chicken pieces, which i spiced and made a few spatchcocks
6 July- was in hot kitchen, it was quiet again, i mostly did eggs, mise on place for hot kitchen and mise on place for flat breads and pizzas
7 July- today was all about venison, chef gave me a choice of who can help cut up 3 warthogs and a rooibok, we mostly could only take the rumps, loins and fillets, showed Alon how to really De-bone the animals and clean the meats, the fillets were sent to guest house and we used the rumps for pot roasts and the loin/sirloin for scallops, which i spiced with, sweet and sour stir fry bean sauce and after cooking it we glazed it with honey and syrup.
13 - 16 June 2011 competition and venison week
13 june - theory
14 june - we had our first real cooking competition, where we had to make a breakfat, that consists of, 2 eggs, bacon, mince, leeks, tomatoes, cheese, bread and a range of spices, we had 30 minutes to make and plate the dish, we also needed to clean our working stations in that time, it was hectic, but i came 3rd in the competition and i was very happy about what i made, hopefully we can do it again.
15 june - we didnt do much today, mostly just cleaning the academy kitchen, for inspection, the day was quiet and we didnt do much according to normal work procedures, sometimes a quiet day is just what you need, but it gets too long and work builds character.
16 june - we built a small kitchen, under the maroela tree, with a small amount of utensils and a grill, we made kudu steak rolls, and kudu boerewors rolls, we also had different types of jams, sauces, pastas and we also did a demo, it was me, alon and lorinda, we made juat above 1000 rand in sales and it was fun to do something new, we all enjoyed it, and that was the end of my week
14 june - we had our first real cooking competition, where we had to make a breakfat, that consists of, 2 eggs, bacon, mince, leeks, tomatoes, cheese, bread and a range of spices, we had 30 minutes to make and plate the dish, we also needed to clean our working stations in that time, it was hectic, but i came 3rd in the competition and i was very happy about what i made, hopefully we can do it again.
15 june - we didnt do much today, mostly just cleaning the academy kitchen, for inspection, the day was quiet and we didnt do much according to normal work procedures, sometimes a quiet day is just what you need, but it gets too long and work builds character.
16 june - we built a small kitchen, under the maroela tree, with a small amount of utensils and a grill, we made kudu steak rolls, and kudu boerewors rolls, we also had different types of jams, sauces, pastas and we also did a demo, it was me, alon and lorinda, we made juat above 1000 rand in sales and it was fun to do something new, we all enjoyed it, and that was the end of my week
Monday, July 18, 2011
24 june - 3 july 2011 vleisvreters and guesthouse
24 June - i did vleisvreters and worked a split shift, i just grilled beef rolls, spatchcock chickens and leg of pork, and i needed to carve them all for guests, it was a quiet day
25 June - i was looking forward to today, i was in the guesthouse with Steve, we started off with cheese and cold platters, and then a traditional English breakfast, the guests didn't want anything else, for dinner, we did a choice of either lamb shank, or chicken fillets, with mixed vegetables
26 June - we did the platters again, breakfast was different, we went to talk to the guests and we plated differently, as well as had English muffins included, and there was no lunch or dinner, all the guests were gone, so i spring cleaned Steve's kitchen and went home after that.
27 June - took a days leave
28 June - made student lunch and dinner, in the main kitchen and it was sandwiches, deep fried samosas, chips and rissoles for lunch and for dinner i made ribs, pasta salad and rice, we also did orders like flat bread and clean as you go all the way.
29 June - was at the main kitchen in the hot kitchen, made flat bread, and pizza most of the day, i also did deep cleaning at moselesele in the main kitchen and at moselesele, we also prepared dinner there, but didn't cook anything, the guests wanted to do it themselves.
30 June - i was dealt into pot wash today, but i worked all over, because it was busy and today i boiled venison, cut up and blanched vegetables, had a few orders like spuddy fingers and cleaned the storage and fridge
1 - 3 July - off weekend
25 June - i was looking forward to today, i was in the guesthouse with Steve, we started off with cheese and cold platters, and then a traditional English breakfast, the guests didn't want anything else, for dinner, we did a choice of either lamb shank, or chicken fillets, with mixed vegetables
26 June - we did the platters again, breakfast was different, we went to talk to the guests and we plated differently, as well as had English muffins included, and there was no lunch or dinner, all the guests were gone, so i spring cleaned Steve's kitchen and went home after that.
27 June - took a days leave
28 June - made student lunch and dinner, in the main kitchen and it was sandwiches, deep fried samosas, chips and rissoles for lunch and for dinner i made ribs, pasta salad and rice, we also did orders like flat bread and clean as you go all the way.
29 June - was at the main kitchen in the hot kitchen, made flat bread, and pizza most of the day, i also did deep cleaning at moselesele in the main kitchen and at moselesele, we also prepared dinner there, but didn't cook anything, the guests wanted to do it themselves.
30 June - i was dealt into pot wash today, but i worked all over, because it was busy and today i boiled venison, cut up and blanched vegetables, had a few orders like spuddy fingers and cleaned the storage and fridge
1 - 3 July - off weekend
17 - 23 june 2011 another competition and pastas
17 - 19 - off weekend
20 june - theory
21 june - theory day, for the other half of the day, we made spaghetti and tagliatelle, we made so much and one of the strands was about 10 - 12 metres long, which was for fun, but was also used to sell, we enjoyed the day and packaged a whole lot of pasta.
22 june - we had another competition, this time, we werent in the kitchen and all the boxes that could be chosen, were diffirent, i was with kieron and we had venison, mixed vegetables, wild rice and beetroots,we used the commodities given, to make, venison stir fry, sweet wild rice, and a beetroot sauce, we plated and had about a 2 hour time limit, which gave us enough time, except the venison came out tough, so we didnt do well, also the fact that the judges didnt eat venison, made it all the more unfair, but we tried, and everything looked good, so i didnt complain, there is always a next time.
23 june - we were in the academy kitchen making choux pastry, me and kieron also made 2 sponge cakes, with apricots inside and we also finished making truffles, it was a quiet but productive day.
20 june - theory
21 june - theory day, for the other half of the day, we made spaghetti and tagliatelle, we made so much and one of the strands was about 10 - 12 metres long, which was for fun, but was also used to sell, we enjoyed the day and packaged a whole lot of pasta.
22 june - we had another competition, this time, we werent in the kitchen and all the boxes that could be chosen, were diffirent, i was with kieron and we had venison, mixed vegetables, wild rice and beetroots,we used the commodities given, to make, venison stir fry, sweet wild rice, and a beetroot sauce, we plated and had about a 2 hour time limit, which gave us enough time, except the venison came out tough, so we didnt do well, also the fact that the judges didnt eat venison, made it all the more unfair, but we tried, and everything looked good, so i didnt complain, there is always a next time.
23 june - we were in the academy kitchen making choux pastry, me and kieron also made 2 sponge cakes, with apricots inside and we also finished making truffles, it was a quiet but productive day.
6 - 12 June 2011
6 June -Theory day
7 June -Theory day
8 June - i made eggs and breakfast the whole day, i did orders for customers, because i was not allowed to work in the academy on paperwork or blogs, due to a miss understanding, it was very quiet in the main kitchen, it always is in the weeks when there is no vacations or holidays for others
9 June - Theory day
10 June - i worked in the main kitchen, with Alon, in the cold section, making salads, toasted sandwiches and different cold foods, i also had to set up outside for vleisvreters before i went on split shift, and when i came back for work, i carved meat again at vleisvreters and served the guests their foods as well as keeping them happy and talking to them, that is why i like vleis vreters.
11 June - i worked with poisson(fish) today, I filleted a yellowtail and used the rest of the edible meat and bones for a fumme de poisson (fish stock) and we also had many types of shell fish there, which chef used to show me how to make a bisque( shellfish soup) and it must have tomato paste in it, Me and Adrian were also given permission to make a swiss roll, with apricot jam, but i added a little bit too much flour and it was very thick, but we fixed it and still used it to make the swiss roll, thereafter, the rest of the day consisted of orders like flatbreads and steak, egg and chips and pizzas etc, further more it was very quiet, but really fun and i enjoyed the whole day.
12 June -today i made baklava as well as student lunch, which was beef roll, rice and a beef sauce reduction, which was all that i did, it was very quiet and nothing much to do, so we cleaned mostly in and at the storage areas
7 June -Theory day
8 June - i made eggs and breakfast the whole day, i did orders for customers, because i was not allowed to work in the academy on paperwork or blogs, due to a miss understanding, it was very quiet in the main kitchen, it always is in the weeks when there is no vacations or holidays for others
9 June - Theory day
10 June - i worked in the main kitchen, with Alon, in the cold section, making salads, toasted sandwiches and different cold foods, i also had to set up outside for vleisvreters before i went on split shift, and when i came back for work, i carved meat again at vleisvreters and served the guests their foods as well as keeping them happy and talking to them, that is why i like vleis vreters.
11 June - i worked with poisson(fish) today, I filleted a yellowtail and used the rest of the edible meat and bones for a fumme de poisson (fish stock) and we also had many types of shell fish there, which chef used to show me how to make a bisque( shellfish soup) and it must have tomato paste in it, Me and Adrian were also given permission to make a swiss roll, with apricot jam, but i added a little bit too much flour and it was very thick, but we fixed it and still used it to make the swiss roll, thereafter, the rest of the day consisted of orders like flatbreads and steak, egg and chips and pizzas etc, further more it was very quiet, but really fun and i enjoyed the whole day.
12 June -today i made baklava as well as student lunch, which was beef roll, rice and a beef sauce reduction, which was all that i did, it was very quiet and nothing much to do, so we cleaned mostly in and at the storage areas
Thursday, June 23, 2011
30 may - 5 june 2011 venison and deep cleaning
30 may - today i went to work waiting to find out by chef what he wanted me to do and he took me to the back to fetch a whole rooibok carcass, that he let me cut up and 2 nyala hips, this i cut up everything to make a pot roast and the bones and the rest of the offcuts were used to make a stock, which was turned into a soup, our pot roast was half cooked, the nyala finished quick and was fully cooked, but the rooibok was only half cooked because of the toughness of the meats, and Adrian (proficiency) helped me throughout the whole process.
31 may - we finished cooking the venison for the pick and pay conference and we started cooking the fond blanc(brown stock) which was later made into a soup by kieron, today was quiet again, but the conference made the whole day busier, so i enjoyed it.
3 - 5 June - off weekend
31 may - we finished cooking the venison for the pick and pay conference and we started cooking the fond blanc(brown stock) which was later made into a soup by kieron, today was quiet again, but the conference made the whole day busier, so i enjoyed it.
1 June - we prepared for vleisvreters, i made rice, boiled chicken for the chicken mayonnaise, made roasted chicken and a venison stew, which was all meats that were left over from the function.
2 June -the whole day we did a few orders and consisted mostly of deep cleaning the rest of the day, we also packed and cleaned the back fridge, freezer, dry store and i did the inside fridge by myself from top to bottom, it was a hectic cleaning day, but i did do a few things like blanching mixed vegetables etc
3 - 5 June - off weekend
27 - 29 may 2011 uithoe ritte at caravan park
27 may - i worked in the main kitchen at vleisvreters again, i made mixed vegetables, butternut and did temperature checks for the kitchen, there wasn't much to do and their wasnt much guests the weekend again, it was very fun, even though i went home a bit later than usual, but such is life
28 may - i woke up and went to caravan park at 4:30 in the morning, i was tired and extremely cold, but after 2 cups pf coffees and a rusk i was ready to start the day, we served, breakfast rolls, boerewors rolls, vetkoek and mince, potjie and pap and we had the whole caravan parks field full of people, it got a bit hectic at sometimes, but it was very fun and all of us liked it, it was me, Alon and Zamiane working there with chef Errol, we only went home after 5 and we were all exhausted, but satisfied with our work done.
29 may - today was quiet and i asked chef if we can do anything, but he said i must just clean and do standard recipes, so i kept on doing that because he wanted to keep the special stuff for monday, so it was very quiet, and having a quiet day slows you down dramatically, but i kept working and the day went past very fast.
the weekend was very fun and we experienced changes in our daily schedules, which made it all more fun to work, this is why Sondela suits me, peace out !!!
23 - 26 may 2011 bonus function, guest house and caravan park setup
23 may - today chef Errol wanted to make something different, so i asked to help with his idea, we made mini cheese loaves, which was a made up bread recipe with a lot of cheese and paprika, i also got to use pommes(potatoes) today and i made pomme croquettes, pomme dutchess and they were all shown and explained briefly to me
24 may - this was the day of the bonus function and i had to make 3, 30 litre pots of mielie pap, we served the staff after their singing expedition and i made some of the student lunch which consisted of deep fried samosas and chips, the rest of the day was small orders and cleaning
24 may - this was the day of the bonus function and i had to make 3, 30 litre pots of mielie pap, we served the staff after their singing expedition and i made some of the student lunch which consisted of deep fried samosas and chips, the rest of the day was small orders and cleaning
25 may - i set up the caravan park with Alon today, we set it up so that we don't forget anything and there were a lot of people in the kitchen, so we took all the big equipment there, put up the dividers, the net and the seil over the roof so that no dirt and debris will come in from the roof or the sides when the horses start their races, we took all the grillers, flat top, tables and gas burners, that was the end of our day. we also took all our stock to the guest house for the next day
26 may - me and Alon started work at 5:30 in the morning, it was really cold and just for interest, we didn't want to get out of a warm car, but it was the first time working at the guest house and we were very excited, we got there and Alon chose to be in the hot kitchen the previous day, so i did all the cold foods, which consisted of freshly made juices, fruit platters, and pastry platters, with a selection of butter, whipped creams and mozzarella cheese. I was finished first, so I decided to help Alon, i helped with his poached eggs wrapped in smoked ham and his plating, it was really fun and we enjoyed working with chef Errol and chef Steve.
16 may - 22 may 2011 offal and lemon week for me
16 may - I packed the fridge and freezer today, this day also consisted of a test that i recieved 85 % for, it was a 3 hour test and I thought I did very well, the rest of the day we were off.
17 may - we worked outside making offal, which is all the
internal organs and edible meat inside the cow,
we all needed to make something different with our parts, me,
Francois and Bianca worked together and i got a heart and
Bianca got kidneys, she made devil kidneys, which is shallow
frying the kidneys with a lot of chilli, i made a heart stew,
which consists of cubed and cleaned heart, origanum , red wine
and many different sautèd vegetables, many of the students liked
the heart and even Mel complimented my dish, it was very fun, we
all had different parts and after that we cleaned up and went home
18 may -everyone was off because of elections
19 may - I was sent to the academy kitchen today to work with lemons, we never had a chance to make different lemon dishes or products, so chef gave us a chance to make different products consisting of lemons, I made lemon, caramel and vanilla syrup, which was bottled, i also made lemon curd as well as a lemon marmalade, all these products were bottled for future use.
20-22 may - I was on my off weekend and returned home
20-22 may - I was on my off weekend and returned home
13 may - 15 may 2011 weekend working schedule
13 may - i worked at vleisevreters this weekend and i did carving again, it was a typical Friday and it wasn't very busy, everything was very quiet, but i did talk more to the guests, because we didn't have much to rush about, it was enjoyed by all and we didn't work so late this weekend
14 may- i made Coldert today, which is butterflied fish fillets, pannèd and deep fried in hot fat,
thereafter you boil snails in a bèchemel sauce, or a basic cheese sauce and you add this into the butterflied deep fried fish and gratinate, serve with 2 garlic clove stalks and capers.
15 may- very quiet day, nothing much happened, only a few orders of burgers, beef stroganoff and some small dishes, so the whole day consisted of cleaning and packing the fridge.
Thursday, June 9, 2011
9-12 may 2011 week back at sondela tambuki function
9 may 2011- theory day
10 may 2011- starting preparation for Adriano's Tambuki function where all the senior management will be served by our student chefs to see what we have learn't and how we are doing at Sondela with our studies, we took all the big equipment there, like the grills, tables, gas bottles, and the grids
11 may 2011- this is when we packed and prepared all dishes for the Tambuki function, here is a picture of how I prepared the fillets, me, Alon and Armand were in charge of the main course which was fillet stuffed with bacon, scalloped potatoes, lamb shank, lamb neck and mixed vegetables. Which was prepared on this day
12 may 2011- we finally started with the Tambuki function for Adriano, were we made the main course for him and management, here are photos of how Tambuki looked when we finished setting it up and us making the foods in our white chef jackets
11 may 2011- this is when we packed and prepared all dishes for the Tambuki function, here is a picture of how I prepared the fillets, me, Alon and Armand were in charge of the main course which was fillet stuffed with bacon, scalloped potatoes, lamb shank, lamb neck and mixed vegetables. Which was prepared on this day12 may 2011- we finally started with the Tambuki function for Adriano, were we made the main course for him and management, here are photos of how Tambuki looked when we finished setting it up and us making the foods in our white chef jackets
2 may - 5 may 2011
2 may-on this day me and kieron did mise on place for the hot kitchens ingredients and we made pancakes for the rest of the day, now and then there was a delivery and I went out with chef to re-pack and store the foods
3 may- theory day
5 may - 8 may 2011 was an off weekend for me, that day all I did was theory
29 april - 1 may 2011 weekend of a new month means new beginnings
on the 30th i was in main kitchen again making student lunch, which was an extra beef lasagne from the previous day that wasn't used, and i was given the chance to make pizza's even though chef was very skeptical because the previous time 3 people made pizzas for lunch, they screwed it up and took too long and all the students complained, but i used the principle of mise on place and i made all 10 pizza's on time and on my own
1 may 2011 - i worked at Sunday lunch busy with the conference guests, we made the foods which were the gem-squash, roasted potatoes, butternut, Peri-Peri chicken and beef slices
the weekend was quiet, but we kept doing work, because there is always something to do in a kitchen.
23 april - 29 april we were shown all new plating ideas
on the 23rd i was doing mise on place for breakfast in the kitchen, in case outside might need back up, i was doing breakfast all day in the hot kitchen as well as deep frying, microwave cooking, shallow frying and making foods for guests like vetkoek curry mince, burgers, hot dogs, chefs salad, avocado rits and snails in choux pastry.these were the new plating ideas(the last 3 mentioned).
On the 24th I worked in hot kitchen preparation area, making pizza's, flat-bread, pepper paste and a herb tapenade. for the spicing and marinading of raw products for extra flavour.
on the 25th i worked at caravan park doing welcoming for the first time ever, I was nervous because no one helped with the preparation for the equipment or ingredients, but it wasn't that bad, because anything i forgot, the f&b bakkie went to fetch, even for more pancakes or cinnamon.
26th we did breakfast and the specials again, which were the new plating ideas that were sold to the guests. we also prepared for the meat lovers buffet
on the 27th i worked at moselesele with zamiane, we didn't do much, because everyone was leaving so they didn't want us to make anything special, we did microwave cooking and that was about it, but we did deep clean a lot and we were off the rest of the day.
28th, I did stock in the main kitchen with chef for the first time that he taught me how to do, i worked with over R45 000 when taking stock, after doing stock which is a very long process, me and alon were taught to make kingklip stroganoff, which is cutting fish into goujons, kingklip stroganoff is basically shallow fried kingklip and prawn tail made in a bechamel sauce, with thyme, a tamarind and placed on pasta( like tagliatelle) and served with rosemary on top.
that was my week till friday which is posted on another post
On the 24th I worked in hot kitchen preparation area, making pizza's, flat-bread, pepper paste and a herb tapenade. for the spicing and marinading of raw products for extra flavour.
on the 25th i worked at caravan park doing welcoming for the first time ever, I was nervous because no one helped with the preparation for the equipment or ingredients, but it wasn't that bad, because anything i forgot, the f&b bakkie went to fetch, even for more pancakes or cinnamon.
26th we did breakfast and the specials again, which were the new plating ideas that were sold to the guests. we also prepared for the meat lovers buffet
on the 27th i worked at moselesele with zamiane, we didn't do much, because everyone was leaving so they didn't want us to make anything special, we did microwave cooking and that was about it, but we did deep clean a lot and we were off the rest of the day.
28th, I did stock in the main kitchen with chef for the first time that he taught me how to do, i worked with over R45 000 when taking stock, after doing stock which is a very long process, me and alon were taught to make kingklip stroganoff, which is cutting fish into goujons, kingklip stroganoff is basically shallow fried kingklip and prawn tail made in a bechamel sauce, with thyme, a tamarind and placed on pasta( like tagliatelle) and served with rosemary on top.
that was my week till friday which is posted on another post
Monday, June 6, 2011
19 - 22 April 2011 working weekend and the academy kitchen
i made a 2 genoese sponges with alon, it was a long time since i was in the academy kitchen and i enjoyed the quietness as well as calm cooking day, and the following day we made chocolate mousse for the sponge cake, we cut the sponge cake in half, and filled it so that it has a soft center, we garnished it for main kitchens desserts.on the weekend i made tomato and qemsquash soup with Natalie, and on the 22nd, i was working outside for the caravan breakfasts, which i made eggs etc, this was followed by a new plating of snails in choux pastry with garlic sauce.
these are photos of us setting up the breakfast kitchen on the 21 and of me and alon making the genoese sponge and it takes long and hard whisking work to make a sabayon.
this is after we baked the genoese sponge and what the final product looked like in the steak and kidney dishes
this is gem-squash soup that i made with the second year(natalie) for the meat lovers buffeta vegetable soup was also made for the buffet, both were used for different flavours and people could choose which they wanted
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