Week 2 of being a chef

Back from the off weekend, once again, I retreated to the scullery where I feel at my safest and most comfortable, for the whole day.


Wednesday, the three skill chefs which included myself, was in charge of the cold kitchen, this station makes the toasted sandwiches, the health breakfasts' and the salads.  We got the mise on place ready and we made our products for the whole day but it was a quiet day so we observed in the preparation kitchen how to make a pizza.  The important lesson of today, if you don't have anything to do, CLEAN, as we did.

Floated around the kitchen, getting supplies ready for a secret task which was finally revealed as a baking competition.  The only catch was that we weren't allowed to use an oven, yes you heard me!  We were allowed to use the flat top, 'spitbraai' and the old fashion pizza oven.  I worked along with Lorinda, we chose 2 breads, a Kolash and a breakfast bun with rosemary.  The verbal feedback wasn't too good but the physical feedback, well lets just say the breakfast bun was gone before the judges could actually judge it.

Our Kolash

Our breakfast bun

Friday, I made pancakes the whole day, literally from 11AM until 9PM.


Saturday I was assigned to the cold kitchen where I made sandwiches and salads for the whole day, I also fried bacon for the first time in the kitchen.  Kind of scary...

Sunday I was in the cold kitchen again and I can run it alone without anyone's help.