This weekend i worked in the main kitchen.
On friday i worked at reception making around 500 pancakes, started work at 10:30 friday morning.
I worked with Robin and Marinda. Whilst i was making pancakes i interacted with the arriving guestes for the weekend, also saw one of my dads friends and congratulated me for wanting to become a chef, he also wished me luck because as chefs he knows that we are one of the hardest working profession.
At around 9:30pm i packed up and helped clean in the kitchen.
On Saturday i started work at 7:30 and worked in the hot kitchen with chef Errol, he taught me how to make chicken cordon Bleau, which is crumbed chicken with ham and cheese stuffed inside the chicken breast. He also taught me the the whole crumbing process is called 'panè'
On Sunday Juan and i worked in the cold kitchen, we started work at 7:30 and ended at 3:45 because we did not go on lunch. Whilst we where in in the cold kitchen we made many toasted sandwiches as well as a garden salad, Greek salad, biltong salad and a coleslaw. We constantly cleaned as we went along with our day, by cleaning i mean sanitized all table tops, chopping boards after completing each task.
I did a lot this weekend and i enjoyed every moment of it.
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