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
Showing posts with label June. Show all posts
Showing posts with label June. Show all posts
Wednesday, July 20, 2011
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
Thursday, June 23, 2011
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.
3 - 5 June - off weekend
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
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