Quite a lot of things to do.. Start the day by having a demo on how to fabricate a whole salmon fish.. Note: Never work with meat that is frozen or semi frozen.
Then I helped garde manger clean up their salmon, remove pin bones, scales and fats while others fillet seabass.. After we're done with the fish, we move on to prawns. IQF prawns.. W learnt how to devein, slice and make tempura..
After break, move on to lamb. Demo how to cut the rack, remove fats and back bones.. Removing fats is very fun, just like pork, the fats can be removed just by tearing. However.... Just it comes to removing the back bones and scraping the fats and meat off the bones, it is really -.-" So hard to do.. Chopping off the bones is still not that bad.. The worst thing is the scraping off meats.. 1. Very difficult to scrap cause it won't come off easily (chef spent average 30sec on a bone, we spent more than 10mins!) 2. Hands very pain.. 3. Blood keep dripping from the meat and stuck onto my palm..
When we finally completed the rack, there's another demo on how to remove bones from the lamb leg.. Its just like the way we remove a bone from the chicken thigh.. Same method.. Just that the bones is so much bigger and heavier..
Next, we cube the chicken thighs and skewer them.. Today's meat structure very funny.. Hard to slice and skewer.. When we're done with everything, just nice time's up. We had a food tasting on seabass.. Then we pack and go to the boring lecture.. Plus I still have apel today..
When I came home, I realised 2 things. 1. The salmon belly is still in the fridge.. We supposed to pan fry them and eat.. But we were so busy that we forgot all about it.. We didn't wrap it up at all.. 2. I don't have the food magazines.. And I wanna read.. So not fair.. Nobody help us take :( Then not enough for everybody..
Seems simple and easy, but when it comes to doing, its a totally different issue.
