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