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
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