10 April 2011 cold kitchen on sunday

when i came into the kitchen i helped william get some food on like the oxtail and the sweet potatoes, but i asked chef errol if me and Alon can work in the cold kitchen alone, and he said we may, me and alon were working like professionals, our station was always clean, the orders were always on time, it was just very hard to understand when someone calls orders, but me and alon got used to it and we were running like an A grade business, i enjoyed it very much,we made a lot of toasted sandwiches, salads and side salads

saturday 9 April 2011 hot kitchen

 I was in the main kitchen again and chef was in a good mood again today, I was making conference food and it was mostly about chicken,  I made chicken livers wrapped in bacon that was held closed with toothpicks and whole chickens on swords that we were going to spit Braai,

 but chef changed his mind and we just made them in the oven because of how the guests wanted it done, personally i thought it would have been a great idea and so did chef Errol, but as it is always said, the guest is always right.

 this is evidence of dishes made and how they were prepared
 in the process of cooking

friday 8 April 2011 in hot kitchen

On Friday i was working again, and i was in the main kitchen, working at the hot station and i was very productive, because i missed being at work, I really wanted to come back and i was so happy to be there, i still am. I made spicy chicken drumsticks, spicy chicken liver, a wonderful lamb curry that i got compliments about and butternut, I was also cleaning while i was cooking and had a great day at work and i couldn't wait for the next day of work, this is a roughly took picture of the chicken livers(right) and my lamb curry, the butternut and chicken drumsticks unfortunately weren't finished and i was so busy that i forgot to take a picture later on

13 -15 april weekdays working

I worked in the hot kitchen again making different dishes like crossoints and pizza's , I enjoyed the weekend because me and natalie were working together most of the time and we made guacamole, crossoints, tomato soup, gemsquash soup and I made 10 pizza's on my own for student lunch, in 10 minutes, which shows that mise on place helps a lot if you stick to your job. it was quiet the weekend but it was satisfying because there was business at least and we had fun

25 march - 4 april why i havent posted

i was unfortunately sent home due to an unfortunate event that happened on premises and that is why i did not post, all matters have been resolved and i am back at sondela continuing my work and further learning, my work will be caught up and i will be posting again shortly when i get back into the kitchen, i am working in the main kitchen this weekend and i will surely let everyone who reads know what i have done and what i learnt in the process

Hardest weekend ever, i worked so hard, on 11 march - 13 march 2011

I had a hard working weekend, where me, kieron and alon had to work split shifts, we did mise on place for vleisvreeters and got most of all the dishes ready we served rice, venison potjie, beef roll, pap, peri peri chicken, lemon and herb chicken and butternut with carrots. me and kieron were in the kithen cleaning it all by ourselves and we went to the boma after that and worked with alon at the vleis vreeters, it was a hectic night and we only slept at 11 and had to wake up at 6 the next morning

We woke up and me and alon went to work at 7:15, kieron didn't work because he got stung by a bee the previous day and me and alon had to do the cvp breakfast alone, with kobus who did the toast, alon did bacon and tomatoes and i made eggs, i cut myself in the morning also and was unable to work in front of the guests at the end of the breakfast< me and alon were very tired, there were more than 50 people at once and i didn't sleep well the previous night. Me and alon made fritards and keish for the students and it took most of the day, it was very exciting and we enjoyed it.There after we cleaned the kitchen and went home at 3:30

Sunday chef  told us to take it easy and clean, i cleaned the fridge and we all went home at 3:30 it was a slow day, we only made different pizzas and cleaned, not very exciting, sorry

Weekly feedback 28 february- 4 march

We worked at the academy training kitchen, main kitchen and at the resource center the whole week, we learnt about doing vegetable cuts like julienne, brunoise and making stock pots, its was mostly about vegetables and how they must be treated, we even made swiss chard rolls.

their were important lessons when using knives and how to prepare beforehand. In the main kitchen we did deep cleaning the whole week, where we had to clean everything and make sure all the dirt was gone.




My week was as interesting as any other, but i enjoyed it and i had a great weekend of cheffing, where i had to make student food, i made sandwiches, meat samoosas and chicken filos. i was off duty the rest of the weekend

till next time, bye bye!

 we also made giblets(chicken), which wasnt that bad, but i am not used to it, which chef told us, we need to acquire these foreign tastes and delicassy's