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
Wednesday, July 20, 2011
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
Subscribe to:
Posts (Atom)