25 july 2011 - 29 july 2011 moselesele, carrot cakes and stock taking

25 July 2011- it was a theory day, chef wanted us to catch up on a bit of our logbooks, recipes and modules

26 July 2011-today me and Alon were put together to make a carrot cake that we suggested, and Natalie and Lilandi made cheesecake, our carrot cake was a success and because we had so much time, we started making chocolate sauces to go over the cake, we used one recipe to make 2 cakes that were put on top of each other

27 July 2011- i was sent to Moselesele, there was no one to work there, so i offered, i came there and on the board it was written that they want an omelet each for 9 o'clock, i heated up the plated, set up there table, cutlery and glasses, with all there necessary utensils in front of them, they were surprised to see a different chef in the kitchen and were surprised that i set up their table, just as they sat down, i served them with there foods and returned to the kitchen to clean, cleaned the kitchen, and just as i finished sweeping, they walked in and dropped off their plates, they were off, when i was finished i went to the kitchen where i was called aside and got a 100 rand tip, which made my day

28 July 2011-today was a full kitchen stock and equipment counting day, chef gave me the stock to count in the storage room, fridges, freezer and in the private cages, which i had to enter on the system, which needed to be committed and re-checked 2-3 times, and doing it alone wasn't easy when you aren't experienced on how to count different types of stock, it took mostly the whole day, but chef said i can use someone to help next time, so that i don't freeze to death, but next time i am striving to do better with paperwork and the stock, a kitchen cant run without orders and stock taking

29 July 2011-today i was allowed to work to 1 as it is my off weekend, me and Jay Dee had to do student lunch while doing the orders, we decided to do sweet and sour prego rolls, and for the chili lovers, we made a sweet chili prego, we got a lot of good compliments about our foods, and after student lunch we were off

21 july - 24 july 2011mountain bike race

21 July 2011- today i made poached pears for the first time, it was really interesting, because i have poached an egg before, but there is so much more that can be done then just eggs or pears, i poached them in red wine, raisins, capers and cinnamon, i also made a bechemel sauce, that i used for an Alfreda for the pasta being used to carbo load at the mountain bike race being held, with the bechemel, i pan fried mushrooms and ham, which was added and used as the pasta sauce, i also needed to make curry mince for the vetkoeks that were going to be sold

22 July 2011- i set up a kitchen at caravan park today, it took most of the day, but was really fun, we had to transport all the equipment, utensils, cleaning materials and tables from the kitchen, it was really fun working today, it is a change to come out of the kitchen sometimes

23 July 2011- we were still working at the mountain bike race in caravan park, where we sold hot dogs, boerewors rolls, prego rolls, pap and potjie, breakfast rolls and there was a beer garden, we even sold coffee and tea.

24 July 2011-today i went back in the kitchen after clearing up all the caravan park equipment and cleaning, Jay-Dee a proficiency student working with me in the kitchen, was getting bored of not knowing how to garnish salads, so i started showing him basic ways of garnishing by using onions(cut to the shape of a protea), cucumbers or baby marrow(cut to look like a leaf), tomatoes (peeled to look like roses) and pineapple leaves were also used, with this he couldn't stop thinking of how to garnish his next salad, which shows passion.

8 July - 10 July 2011 parent demo

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

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.