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.

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