Meet the management 24 February 2011

 Thursday after working the week in the academy training kitchen, all the chefs finished making the food for meet the management on time, all the first year students set up the boma and the hall so that it looks like a old western barn, all the management people were wearing cowboy clothes and acting all western haha so funny.

Me and Igne were on stage, presenting the whole thing, the first half she was on stage, introducing all the girls to the management, she did it very professional only having a little bit of comedy, but she was excellent.

We all ate after the chefs presented the food on stage, we sent everyone out and had the meals. After eating it was my turn to introduce the boys on a slide show, i did it unprepared and that's what made it fun, i was making everyone laugh at my jokes and i shook up the night. i enjoyed it and after prize giving everyone ate dessert that me, Sharni and Zamiene made, it was a wonderful night and i doubted myself, never again!

Working weekend 25 - 26 February 2011

Friday and Saturday i worked in the main kitchen with most of the students and Chef Errol, i had a hard day on Friday, i worked from 1 to 10 at night, even though it doesn't sound long, i was really exhausted, we did a conference for Sondela and had to stay later, we made and served sausages, rice, lemon and herb chicken, chilli chicken, butternut, spare ribs, mielies, beef potjie, pap, tomato and onion gravy, pork and beef.

Saturday they changed my schedule 3 times so i asked the whole time what is happening, but after i asked me and Alon were pulled one side and given a speech, i was quiet most of the day, till they let me help william with the demo, he kept on using me as a dummy or an example, but i liked it, i made the people laugh and i was talking and making food in front of them, so saturday was great

i was off on Sunday and enjoyed the rest

Stock list for the training kitchen - 22 february 2011

Stock list	Quantity
Egg lifter	1
skimming spider	1
solid basting spoon	1
perforated basting spoon	1
pot fork	1
steak and kidney pan	1
wooden spoon	2
basting brush	1
mixing bowls- round	2
oval dishing plates	2
black enamel baking pan	1
ramekin	2
PVC pipes	6
birds nest	1
saute pan-big	1
saute pan-small	1
cake ring	1
omlette pan-small(black)	1
colander	1
rolling pin	1
beinmarie inserts	4
conical strainer	1
stock pot with lid	2
saute pan	1
measuring jug	1
pasta basket	1
salt shaker	1
Knife set-7 piece	1
6 sided grater	1
salt shaker	1
cooling rack	1
fish turner	1
pallet knife	1
meat mallet	1
french whisk	1
balloon whisk	1
piping bag	1
ladle	1
Chopping boards	6
yellow
red
blue
green
brown
white
Total appliances	57

My first conference at sondela 17 february 2011

we worked for a few weekends at Sondela and i also offered to help with an event that took place in the conference center, all the Tromar people who taught us first aid had a conference here and i was in the kitchen all day making food, well at least from 1 o clock, and we made chicken balentine, chicken filo, beef, pork, cheese platters, croissants with many different fillings and a lot of biltong and droewors. that was Thursday the 17 of February.

Friday i worked in the main kitchen with chef Errol on a double shift and i was exhausted from Thursday but i was ready and keen, i worked from 7:30 up to 10:00 at night making food for guests, future conferences and also the staff, i enjoyed it very much, my feet were sore, but a good days work is always seen by others.

  Saturday and Sunday i was off to gain strength for Monday ha ha

Training Kitchen cleaning- 21 - 22 february

We started with our first day of our courses yesterday, me and Kieron Hill were put into our stations with 5 other groups where we had to clean the whole training kitchen to see how it is to deep clean. we started with the principle of  cleaning, which is, clean from top to bottom. we had to make sure all the kitchens were shiny and perfect for chef Errol and chef Edwards standards. Me and Keiron worked our behinds off, but there was no mess and no complaint after the chefs did inspection, which is a good sign.

we used many chemicals like. sanitizer- which we used after we cleaned a surface to remove and kill any bacteria left on the object, you can use it for your hands as well, its is very hygienic and it smells clean to.
oven/grill cleaner- which we used to clean off tough stains on our two plate stove, it takes off all grime, grease, oil and dirt off of a oven or grill. It is very strong so you have to use gloves and it stinks as well. you have to be careful with this stuff on your skin and eyes.
Multi purpose cleaner- this is used to clean different types of surfaces and it can be used for different types of dirt. it is strong, using gloves and goggles is recommended such as the oven cleaner, but it isn't as harsh as the oven cleaner.
Items used to clean- we used pot scours, steel wool, washcloths, gloves and we at least had old clothes so we don't dirty our new clothes, not that any of us listened ha ha

Safety precautions- you have to always take safety and health into consideration in a kitchen, all objects must be checked so that no malfunction can happen, you have to always wear safety gear like gloves, aprons, goggles and a mouth guard if required.

 above is the students cleaning the air vents, on the left is Chanel cleaning the bottom of the stoves and under surfaces

 here is Lilandi and Alon cleaning and scrubbing the cutting boards so they can retain their cleanliness

 this is me, zamiene and Kieron cleaning the kitchen we built at the back, we took everything apart and cleaned from top to bottom

this is Chef Edward showing us different chemicals, their purposes and how to use them correctly(safety and hygiene procedures

third week at sondela 7 - 13 February 2011

 This is Marnus luus, i named him goat, he i met at sondela

in the third week of the course we learnt all about customers and how they must be treated, we learnt on how to talk to customers on a phone and how to be polite towards others.

we were taught what to do in conflict situations, which is basically walking away and calling a supervisor, most of the guys would find it to be hard to do something like that, but its the way things must be done. we also learnt how to handle a situation when someone cant talk to you in your language.

mostly the whole week was about greeting customers, welcoming them and Mel Meyer even gave us a speech on how to maintain and exceed the guests expectations. 









this is justin in the horse stables on the left, explaining his purpose and job->

The second week was all about the first aid and fire fighting, this is my friend Gotter Kriek(left) and Armand Buma(right), we were on a body break talking about how life is here.









this was chef, with Christine Swart, manager of the caravan park, this is where we worked for the third week for all the customer care learning materials and re enactments.

First week at sondela 24 - 30 January 2011

The first week was fun despite my predictions of being the only person who will be Afrikaans, don't know how i got that idea but the people are so nice and welcoming, the first day i already knew everyone and most of us were friends by the weekend.

Firstly i thought that learning was going to be like school when we had to sit in a classroom all day learning communication and talking in front of a whole group of people, but by the third day i was talking in front of everyone, and i don't get stage fright anymore. I learn't to love the environment and got a new image.

nothing has gone wrong this week and i hope the next is just as great.



these are photos of the claasroom which is above and the farmyard on the left, which consists of the small farmyard, with goats, sheep and cows, and the entertainment of sondela is also here, which is on the left beyond the photo.








this is f&b manager  Willie Smit, who is standing in front of chef Edward and the shop near reception, explaining the premises to us









this is Willie and Edward standing in front of piccininis, explaining the restaurants purpose, name and when it was built










this is Elsie, she is the reception manager, she is standing at the back of reception, telling us all about the purpose and importance of her and others jobs

Fire fighting 2 - 3 February 2011

Fire fighting was less of theory kind of learning, we were out of the classroom for most of the day, but it was really cool to know the difference between the different fire extinguisher and how they work.

How fires spread and how they work are very challenging to predict, but if you know what you are doing then you can easily overcome small house fires, but veld fires are raging and they are worse to control, but we will get our chance to do it as well.

Using a fire extinguisher is usual to me, i have used it many times in the past, but to do it in training and how to react is much more exciting.

and as you can see even  christene was there, not that many  knew her then, but its all good

First-Aid 31 - 1 january

In first aid we learnt about CPR and how to help someone that has past out, not breathing or who doesnt have a heart rate, first aid was really exciting, i never expected it to be so fun. The theory was like sitting in school, but the practical was very fun and we all had a laugh, but with all jokes aside, we learnt about all the main bones and how to treat patients.

We learnt about how a first aider must react and what to do in a difficult. I enjoyed the practical where we had to learn about fractures, burn wounds, open wounds and objects in a human body. First aid was a difference for a change.

Cant wait to get my certificate