16/08/2011 - 22/08/2011
I worked at the scullery where I had to clean a lot of dishes and I also worked at the cold kitchen where i made the chicken mayo, the ham and cheese etc.
I also helped Kathy and Jeanet in the hot kitchen, that is the area where all the fries and the wedges are made, as well as the frying of the hamburger patties and the frying of the bacon and the cooking of eggs.
Chef Edward also helped us with making creambrole, mmm that is yummy!!
I also made pancakes for welcoming and I worked alone at reception.
The cheffing course taught me a lot even if it was small things like keeping a kitchen clean it also was a lot of fun and many new good times.
Tuesday, August 23, 2011
My second week at cheffing
09/08/2011 - 16/0/2011
Worked at the main kitchen and did a lot of preparation work today.. We cut up all the vegetables for the orders coming in during the day, we cut up tomatoes, lettuce, cucumber, onions and it it is also your duty to make sure that there are baked eggs, bacon and chicken mixed with mayonnaise at the cold kitcen.
The cold kitchen area is where they make the toasted sandwiches like the ham and cheese, the tomato and cheese, the chicken mayo, the bacon and egg etc. We also make the different salads like the Chef salad, the biltong salad and the Greek salad in the cold kitchen.
We also did the preparation at the Pizza area, yip exactly what it says, we cut up the bacon, the chicken, the pineapple, the ham, mushrooms, olives, salami and of course the mozzarella cheese.
In this week we also had a bread making competition, we also had to make one other dish with the bread. I worked with Juan, he made potato bread and i made the bran muffins, it came out rather good and we did not do bad at all.
Worked at the main kitchen and did a lot of preparation work today.. We cut up all the vegetables for the orders coming in during the day, we cut up tomatoes, lettuce, cucumber, onions and it it is also your duty to make sure that there are baked eggs, bacon and chicken mixed with mayonnaise at the cold kitcen.
The cold kitchen area is where they make the toasted sandwiches like the ham and cheese, the tomato and cheese, the chicken mayo, the bacon and egg etc. We also make the different salads like the Chef salad, the biltong salad and the Greek salad in the cold kitchen.
We also did the preparation at the Pizza area, yip exactly what it says, we cut up the bacon, the chicken, the pineapple, the ham, mushrooms, olives, salami and of course the mozzarella cheese.
In this week we also had a bread making competition, we also had to make one other dish with the bread. I worked with Juan, he made potato bread and i made the bran muffins, it came out rather good and we did not do bad at all.
Monday, August 22, 2011
My first week at cheffing
02/082011 - 09/08/2011
We as a group cleaned the academy kitchen. We each got a post (an area where 1 chef can prepare food) to clean, We cleaned thinking that we might have done a great job....Chef Edward did not think the same.
He taught us that a good chef will lay down on the floor and would even clean under the working table.. understandable! He also taught us that we should clean from top to bottom, in other words, start from the roof, then clean the walls, then the table and finally the floor.
The next day chef sent me back to the academy with a big bag of onions and told me to peal the onions and cut them up into very small pieces.. He did not say why or what it is for but i knew that it would help me with my knife skills. After wards I went back to the main kitchen and helped one of the first year chefs to cut lettuce and after that we cleaned the main kitchen... More cleaning!
Lilandi, one of the first year students chefs showed me how to make garlic bread (not difficult at all),we used garlic, butter, and cheese powder and melted everything together and then we put it onto bread and put it into the oven for a while.
Chef William also let us make Scottish egg, boil an egg and after that peal the shell off and wrap the egg in a layer of mince, roll the mince wrapped egg into flower, raw egg and then finally in bread crumbs and then deep fry the egg for about 4min and then put it into the oven for 5min.. Easy as pie.. well or as Scottish egg??
Another thing a learned during this week was how to make real mayonnaise using only the yellow part of an egg (8), 2 litres of oil and about a cup of vinegar, you can also add some mustard spices.
Made a lot of pancakes because I did welcoming at the caravan park alone and there where about 120 stands rented out for the weekend and each stand have about 4-6 people on it. Worked till about 20:00pm.
I also worked split shift at the Moselesele tented camp the whole weekend with my co-worker/permanent staff/chef, Jeanet. There are 4 tents and each tent have space for four people. had to make breakfast and dinner for each family, which means everybody had different tastes and wanted different breakfasts and dinners and they all wanted the food to be made in a curtain way. It was all great fun and an awesome experience.
We as a group cleaned the academy kitchen. We each got a post (an area where 1 chef can prepare food) to clean, We cleaned thinking that we might have done a great job....Chef Edward did not think the same.
He taught us that a good chef will lay down on the floor and would even clean under the working table.. understandable! He also taught us that we should clean from top to bottom, in other words, start from the roof, then clean the walls, then the table and finally the floor.
The next day chef sent me back to the academy with a big bag of onions and told me to peal the onions and cut them up into very small pieces.. He did not say why or what it is for but i knew that it would help me with my knife skills. After wards I went back to the main kitchen and helped one of the first year chefs to cut lettuce and after that we cleaned the main kitchen... More cleaning!
Lilandi, one of the first year students chefs showed me how to make garlic bread (not difficult at all),we used garlic, butter, and cheese powder and melted everything together and then we put it onto bread and put it into the oven for a while.
Chef William also let us make Scottish egg, boil an egg and after that peal the shell off and wrap the egg in a layer of mince, roll the mince wrapped egg into flower, raw egg and then finally in bread crumbs and then deep fry the egg for about 4min and then put it into the oven for 5min.. Easy as pie.. well or as Scottish egg??
Another thing a learned during this week was how to make real mayonnaise using only the yellow part of an egg (8), 2 litres of oil and about a cup of vinegar, you can also add some mustard spices.
Made a lot of pancakes because I did welcoming at the caravan park alone and there where about 120 stands rented out for the weekend and each stand have about 4-6 people on it. Worked till about 20:00pm.
I also worked split shift at the Moselesele tented camp the whole weekend with my co-worker/permanent staff/chef, Jeanet. There are 4 tents and each tent have space for four people. had to make breakfast and dinner for each family, which means everybody had different tastes and wanted different breakfasts and dinners and they all wanted the food to be made in a curtain way. It was all great fun and an awesome experience.
Subscribe to:
Posts (Atom)