I know its childish but I wanna watch ice age 3!!! I'm not very mature anyway.. XD
Tuesday, June 2, 2009
materialistic
I suddenly have this extremely random question.. If enjoy buying and using branded clothes, bags and shoes, is consider materialistic.. Does choosing the nicer brand of ice cream considered materialistic too? I don't care what brand of clothes, bags or shoes I'm wearing or using.. But I do care about the brand of the ice cream.. Cause some is really a waste of money.. Haha. Not nice to easy at all.. Waste money spoil stomach.. So does that considered materialistic? I don't know why I'm so tired and sleepy still thinking of such question.. Instead of trying to solve the lemon case study.. I still don't really know how to write the recipe.. Though I've written for myself before.. -.-" And my basic entrepreneurship report, though I've submitted at least 3 weeks ago.. I still haven't receive my feedback yet.. T.T I don't want to do last minute work :(
Day 30
2nd day at Sugarloaf side and we still don't have much to do.. Yet, surprisely, despite the fact that I woke up later than I should be, I'm very tired and sleepy :( Maybe its due to the weird weather we're having..
Today is quite similar to yesterday.. Except that we did some mise en place for the demo on seafood paella tomorrow, defrost some frozen prawns, kill some clams, try the disgusting clams :(.. Its so different from what my mum made. Same as outside, got the stinky taste. (>.<) Then we got nothing to do.. So we cut the vegetables for thursday buffet and keep them.. *Capsicum is so hard to cut fast.. -.-"*
We're so free that chef told us to prepare onion soup.. Haha. 900g of sliced onions.. Slice until I almost wanna cry.. "cry". Chef wanted us to slice as thin as a sheet of paper.. T.T I only managed for the half of them?
After break (I didn't eat mee rebus today.. Bored of it.. Tried the bee hoon.. Its edible but.... Sigh.) we cooked the soup.. Saute the onions till they're very brown.. I don't know why we're using such a short wooden spoon to stir.. As we use the chicken stock to deglaze, the steam burn my hand.. Become red colour.. Then the stupid steam fog my glasses make me can't see properly.. So troublesome wearing specs.. -.-"
Anyway, my soup tasted great! Too bad I can only taste.. Not drink.. :( SAD. Tomorrow we're making chicken consomme cause we're too free again.. Haha. Friday there's production test.. And I don't know what to study.. -.-" Hopefully will be easy..
And today's lecture is a disaster.. Wasted 1hour.. Tomorrow have to go again to make up for today.. -.-" Can't even go home earlier this week.. I'm soooo tired.. D: Yet I still have that case study which I don't know how to do.. On the bright side, my mum bought me lemons today.. Can try chef J's lemon drink.. Haha. So much for being positive..
Sims 3 out today! But I not buying yet.. -.-" I need to work more.. ))):
Today is quite similar to yesterday.. Except that we did some mise en place for the demo on seafood paella tomorrow, defrost some frozen prawns, kill some clams, try the disgusting clams :(.. Its so different from what my mum made. Same as outside, got the stinky taste. (>.<) Then we got nothing to do.. So we cut the vegetables for thursday buffet and keep them.. *Capsicum is so hard to cut fast.. -.-"*
We're so free that chef told us to prepare onion soup.. Haha. 900g of sliced onions.. Slice until I almost wanna cry.. "cry". Chef wanted us to slice as thin as a sheet of paper.. T.T I only managed for the half of them?
After break (I didn't eat mee rebus today.. Bored of it.. Tried the bee hoon.. Its edible but.... Sigh.) we cooked the soup.. Saute the onions till they're very brown.. I don't know why we're using such a short wooden spoon to stir.. As we use the chicken stock to deglaze, the steam burn my hand.. Become red colour.. Then the stupid steam fog my glasses make me can't see properly.. So troublesome wearing specs.. -.-"
Anyway, my soup tasted great! Too bad I can only taste.. Not drink.. :( SAD. Tomorrow we're making chicken consomme cause we're too free again.. Haha. Friday there's production test.. And I don't know what to study.. -.-" Hopefully will be easy..
And today's lecture is a disaster.. Wasted 1hour.. Tomorrow have to go again to make up for today.. -.-" Can't even go home earlier this week.. I'm soooo tired.. D: Yet I still have that case study which I don't know how to do.. On the bright side, my mum bought me lemons today.. Can try chef J's lemon drink.. Haha. So much for being positive..
Sims 3 out today! But I not buying yet.. -.-" I need to work more.. ))):
Monday, June 1, 2009
Day 29
Though there's nothing much to do today, I felt extremely tired and sleepy.. Sorry kwa for changing my mind about going to library with you :(
Checking of attire during roll call was done very quickly, which is very lucky for me.. I've a small yellow stain on my sleeve don't know why.. -.-" Then we went into the theater and had lecture on classic & modern buffet and how to present the food. The lecture went on from 8am to 11am. I kept myself awake by copying all the words from the slides :D So hardworking of me.. Haha. When the lecturer/chef is changing the slides quickly and the slides are full of words, it really hard not to stay awake.. The topic today is quite interesting too, full of delicious looking food ^^
After eating the up sized mee rebus, we went back to the production kitchen to prepare the mise en place for Thursday buffet.. This week, my group and I are at the Sugarloaf side.. So we'll be preparing all the food for the buffet that is under production.. Except for soups..
There's alot things that we can't do as its too early.. So we just set up the stations for tomorrow, wash the platters and help out with the production.. Plucking the basil leaves! Haha. Basil smell so much nicer than fish.. But I really starting to miss fabrication now.. :C
As I really have nothing to do, I went to take down the menu for the buffet.. Just in case I was being questioned and I have no idea what to say.. The following is the menu for 80pax!!!
Checking of attire during roll call was done very quickly, which is very lucky for me.. I've a small yellow stain on my sleeve don't know why.. -.-" Then we went into the theater and had lecture on classic & modern buffet and how to present the food. The lecture went on from 8am to 11am. I kept myself awake by copying all the words from the slides :D So hardworking of me.. Haha. When the lecturer/chef is changing the slides quickly and the slides are full of words, it really hard not to stay awake.. The topic today is quite interesting too, full of delicious looking food ^^
After eating the up sized mee rebus, we went back to the production kitchen to prepare the mise en place for Thursday buffet.. This week, my group and I are at the Sugarloaf side.. So we'll be preparing all the food for the buffet that is under production.. Except for soups..
There's alot things that we can't do as its too early.. So we just set up the stations for tomorrow, wash the platters and help out with the production.. Plucking the basil leaves! Haha. Basil smell so much nicer than fish.. But I really starting to miss fabrication now.. :C
As I really have nothing to do, I went to take down the menu for the buffet.. Just in case I was being questioned and I have no idea what to say.. The following is the menu for 80pax!!!
Appetizer
- Cured salmon on potato pancakes with mustard dill sauce (GM)
- Scallop seviche in cucumber cup (GM)
- Wrapped shrimp with Asian barbeque sauce (GM)
- Crab cakes with creole honey mustard sauce (GM)
- Chilled vichyssoise with white truffle oil (GM)
- Gazpacho Andalusia (GM)
Salad
- Pomegranate glazed duck breast (GM)
- Lentil and walnut salad (GM)
- Couscous salad with curried vegetables (GM)
- Vietnamese paper rolls with nouc cham sauce (Asian)
- Roasted corn and tomato salad (GM)
Action station
- Caesar salad with parmesan crisp (GM)
- Vietnamese warm beef on cool noodle (Asian)
- Crepe with assorted filling (Pastry and baking)
Soup
- Ginger carrot soup (Production)
- Assorted breads (Pastry and baking)
Main course
- Plain rice (Asian)
- Whipped potato (Top table)
- Roast tubers vegetables (Top table)
- Braised veal cheek in Madeira sauce (Top table)
- Chicken in red curry sauce (Asian)
- Thai seafood cake with cucumber sauce (Asian)
- Seafood paella (production)
- Pan fried salmon with gremolata and root vegetables (production)
- Pan seared cod fish with ratatouille (Top table)
Dessert
- Mini fruit tarts (pastry and baking)
- Mini lemon meringue tarts (PB)
- Raspberry and chocolate mousse (PB)
- Ginger and orange creme brulee (PB)
- Cured salmon on potato pancakes with mustard dill sauce (GM)
- Scallop seviche in cucumber cup (GM)
- Wrapped shrimp with Asian barbeque sauce (GM)
- Crab cakes with creole honey mustard sauce (GM)
- Chilled vichyssoise with white truffle oil (GM)
- Gazpacho Andalusia (GM)
Salad
- Pomegranate glazed duck breast (GM)
- Lentil and walnut salad (GM)
- Couscous salad with curried vegetables (GM)
- Vietnamese paper rolls with nouc cham sauce (Asian)
- Roasted corn and tomato salad (GM)
Action station
- Caesar salad with parmesan crisp (GM)
- Vietnamese warm beef on cool noodle (Asian)
- Crepe with assorted filling (Pastry and baking)
Soup
- Ginger carrot soup (Production)
- Assorted breads (Pastry and baking)
Main course
- Plain rice (Asian)
- Whipped potato (Top table)
- Roast tubers vegetables (Top table)
- Braised veal cheek in Madeira sauce (Top table)
- Chicken in red curry sauce (Asian)
- Thai seafood cake with cucumber sauce (Asian)
- Seafood paella (production)
- Pan fried salmon with gremolata and root vegetables (production)
- Pan seared cod fish with ratatouille (Top table)
Dessert
- Mini fruit tarts (pastry and baking)
- Mini lemon meringue tarts (PB)
- Raspberry and chocolate mousse (PB)
- Ginger and orange creme brulee (PB)
So much food to eat (^.^) erm, taste.. Haha.. But we only have 45mins! Luckily, its a buffet style.. Thus food will be replenished.. So we don't have to worry about running out of foooood!
PS I wanna be the first to get the crepes! Still can't forget the taste from 2 weeks ago.. :D
PS I wanna be the first to get the crepes! Still can't forget the taste from 2 weeks ago.. :D
Saturday, May 30, 2009
T for tired
Work is as boring as usual.. My finger bleeds for no reason today. -.-"
Actually wanted to make gnocchi today then I realised now my kitchen no place to roll the dough. SAD. My mum & sis was painting the house so I had to buy dinner back. For some reason, 90% of the stalls are closed. I walked around like a zombie for more than 1hour before I found a stall. And I waited for more than 10minutes for 3 packets of rice. Before that, I waited more than 20mins for bus, again. So irritating especially the weather is so hot recently. I just hope I'll be dead before the end of the world. -.-"
I got 2 movie vouchers from chef today. Quite random. Haha. Who want to watch movie with me? I only got 2 tickets.. So only enough for me and that person who is going with me.. Haha. So long never watch movie.. Feel so excited. Haha.
I'm getting more cuts on my hands and I don't know why.. -.-" I must buy that ice cream machine! I think in the future I'll just sell ice cream.. But I think I will finish eating them all even before my customers come.. Haha XD
Actually wanted to make gnocchi today then I realised now my kitchen no place to roll the dough. SAD. My mum & sis was painting the house so I had to buy dinner back. For some reason, 90% of the stalls are closed. I walked around like a zombie for more than 1hour before I found a stall. And I waited for more than 10minutes for 3 packets of rice. Before that, I waited more than 20mins for bus, again. So irritating especially the weather is so hot recently. I just hope I'll be dead before the end of the world. -.-"
I got 2 movie vouchers from chef today. Quite random. Haha. Who want to watch movie with me? I only got 2 tickets.. So only enough for me and that person who is going with me.. Haha. So long never watch movie.. Feel so excited. Haha.
I'm getting more cuts on my hands and I don't know why.. -.-" I must buy that ice cream machine! I think in the future I'll just sell ice cream.. But I think I will finish eating them all even before my customers come.. Haha XD
Friday, May 29, 2009
additional stuff..
Now then I know that there's red crabs. All kinds of crabs will turn red after cooked, but this is red even prior to cooking. And guess what? You can't eat it. This kind of crab is known as Christmas island crab. I just researched about it online, saw the picture, its kinda creepy.. A least a few thousands of crabs march from forest all the way to the sea to lay eggs. So scary..
Oh. I got "poisoned" by the oyster.. While trying to open the shell, my finger hit against the shell and got a cut. I went to put a plaster and heard that the shell is poisonous? The chef quickly help me clean my small wound before I paste the plaster.. So nice.. Haha.
And I got one of the book from yesterday! One is better than nothing.. I haven't start reading yet though.. Whole day headache.. So tired. But so fun. I wished I can spend longer time in the kitchen :) I wanna make gnocchi this weekend! And use the carbonara sauce left from last week.. :P Hope will be nice~
Tomorrow my cupboard will be tear off.. Then next week whole week I can't use my room.. Will be renovating.. At least it'll be ready before my day! I can start to furnish my room nicely le! Can't wait :) After throwing away so many useless things and old furniture, I realised my house is actually quite spacious :) MH! If your house too noisy can come my house study now.. Haha!
Tonight have ghost whisperer:D But tomorrow have to wake up earlier. 1. working 2. workers coming.. SAD. I'm so deprived of sleep..
Oh. I got "poisoned" by the oyster.. While trying to open the shell, my finger hit against the shell and got a cut. I went to put a plaster and heard that the shell is poisonous? The chef quickly help me clean my small wound before I paste the plaster.. So nice.. Haha.
And I got one of the book from yesterday! One is better than nothing.. I haven't start reading yet though.. Whole day headache.. So tired. But so fun. I wished I can spend longer time in the kitchen :) I wanna make gnocchi this weekend! And use the carbonara sauce left from last week.. :P Hope will be nice~
Tomorrow my cupboard will be tear off.. Then next week whole week I can't use my room.. Will be renovating.. At least it'll be ready before my day! I can start to furnish my room nicely le! Can't wait :) After throwing away so many useless things and old furniture, I realised my house is actually quite spacious :) MH! If your house too noisy can come my house study now.. Haha!
Tonight have ghost whisperer:D But tomorrow have to wake up earlier. 1. working 2. workers coming.. SAD. I'm so deprived of sleep..
Day 28
So I was told that my blog is all about school.. Its true in a way but not exactly.. But now my life really revolve around school. Well, its more about food. The fun of cooking.. :) Hehe. I love food and cooking so :D Bear with me! I will write about something else too (:
Anyway.. Back to "school" again.. Hehe. Today is the last day at fabrication.. The topic today is seafood. The first thing I did when I went into the outlet is open the box that contain the crab. I was extremely surprised to found them gone with 2 legs left behind.
When our chef told us that the crabs escaped and told us to look for them, we all panic. And start to hunt for the crabs only to realised that it was in the sink. -.-" We start by preparing the most important thing.. The prawns for top table event.. It was completed quickly as is easy to do.
Next we move to the main focus of the whole day.. Crab. Live ones. And of course, we have to kill them. First we have a demo on how to kill them.. Differentiating the dead and the live ones. I had problem with the crab right from the start.. I think the main reason is I scare the crab pinch me..
Another reason is.. The crab that I got was the last one, and its hyper active! Extremely scary. I don't dare to take it out of the sink cause it keeps moving and staring at me :( Then my life savior help me take it out from the sink! Yeah~ I quickly take and walk to my board, throughout the short distance.. It kept struggling. (!!!!)
On the chopping board, it tried to run away. I had a hard time protecting myself and keeping it on the board.. We were supposed to kill it in one cut so that it dies fast without suffering much.. But this particular crab that I got, refused to die. Then I have to keep chopping it and asking for help. Due to time constrain, we can't fabricate it after it died. So while its still sort of alive, we remove the shell.. (Its still struggling.. -.-)
After remove the shell, we tear off the legs.. But it moved so many times that I have to keep throwing it on the board to protect myself.. o.o Finally, the crab died. Then I wash it and keep in the fridge.. The battle last very long.. I hope I will not have to kill crabs again..
After crabs, is squid. Chef demo how to remove the mantle from the head, the quill, ink sac, tentacles and remove the skin. Then we were told to show him how to do it. It was fun and quite easy but removing ink sac require a skill as you have to prevent the ink from flowing out.
We also learnt how to cut the squid in such as a way that it looked like a flower after cooked and the squid rings. We tested the flower to see if it curls the right way by blanching it. With the chef special sauce, we taste the squid. Though was cold, it taste good :) Despite the fact that I don't really like squid.. Haha.
Lunch I had maggie soup. I regretted it. I should have mee rebus instead. Just realised that we can actually upsize it! From now on, my lunch will be that.. But next week is school holidays for others, so what if the canteen didn't open? Can we cook for ourselves? ^^
There's a buffet from garde manger, quite alot of variety of food. Finger foods. Taste great except for the goat cheese which I don't really like.. I didn't get to try the tomato cold soup which taste like pasta sauce though..
Right after lunch, we prepare mise en place for the chef to cook chili crabs, black pepper crabs and fried squid! I just realised that crabs is soooo easy to cook. And the recipes is created by the chef! Taste heavenly. I love the chili crab, especially the sauce! You'll be addicted to it too. So we ate at the family table and share our food with the rest of the production students.. I also had a tortilla something that taste like roti prata, ice cream from sugarloaf! (Outer layer - ice cream, inner - shebert) If only I have more time, there's leftover of ice creams! (I asked chef today how much does the ice cream machine cost, she say a few hundreds for family size.. I'm going to save for it!!!) Oh ya, we also had the salmon belly from yesterday, it was very oily, but tasted great when is hot.
Lastly is te oysters. We have to shuck them. The worst thing is, we have to eat them live after we open their shell!!!! I so not into raw food.. Last week had a slice of raw salmon, today oyster.. But I must admit, it smell fresh, the texture is very frim and crunchy in a way.. But I still don't enjoy eating :( With this, it sums up my week at the fabrication outlet. Next week is buffet! Yeah~ Plus lecture.. :(
Anyway.. Back to "school" again.. Hehe. Today is the last day at fabrication.. The topic today is seafood. The first thing I did when I went into the outlet is open the box that contain the crab. I was extremely surprised to found them gone with 2 legs left behind.
When our chef told us that the crabs escaped and told us to look for them, we all panic. And start to hunt for the crabs only to realised that it was in the sink. -.-" We start by preparing the most important thing.. The prawns for top table event.. It was completed quickly as is easy to do.
Next we move to the main focus of the whole day.. Crab. Live ones. And of course, we have to kill them. First we have a demo on how to kill them.. Differentiating the dead and the live ones. I had problem with the crab right from the start.. I think the main reason is I scare the crab pinch me..
Another reason is.. The crab that I got was the last one, and its hyper active! Extremely scary. I don't dare to take it out of the sink cause it keeps moving and staring at me :( Then my life savior help me take it out from the sink! Yeah~ I quickly take and walk to my board, throughout the short distance.. It kept struggling. (!!!!)
On the chopping board, it tried to run away. I had a hard time protecting myself and keeping it on the board.. We were supposed to kill it in one cut so that it dies fast without suffering much.. But this particular crab that I got, refused to die. Then I have to keep chopping it and asking for help. Due to time constrain, we can't fabricate it after it died. So while its still sort of alive, we remove the shell.. (Its still struggling.. -.-)
After remove the shell, we tear off the legs.. But it moved so many times that I have to keep throwing it on the board to protect myself.. o.o Finally, the crab died. Then I wash it and keep in the fridge.. The battle last very long.. I hope I will not have to kill crabs again..
After crabs, is squid. Chef demo how to remove the mantle from the head, the quill, ink sac, tentacles and remove the skin. Then we were told to show him how to do it. It was fun and quite easy but removing ink sac require a skill as you have to prevent the ink from flowing out.
We also learnt how to cut the squid in such as a way that it looked like a flower after cooked and the squid rings. We tested the flower to see if it curls the right way by blanching it. With the chef special sauce, we taste the squid. Though was cold, it taste good :) Despite the fact that I don't really like squid.. Haha.
Lunch I had maggie soup. I regretted it. I should have mee rebus instead. Just realised that we can actually upsize it! From now on, my lunch will be that.. But next week is school holidays for others, so what if the canteen didn't open? Can we cook for ourselves? ^^
There's a buffet from garde manger, quite alot of variety of food. Finger foods. Taste great except for the goat cheese which I don't really like.. I didn't get to try the tomato cold soup which taste like pasta sauce though..
Right after lunch, we prepare mise en place for the chef to cook chili crabs, black pepper crabs and fried squid! I just realised that crabs is soooo easy to cook. And the recipes is created by the chef! Taste heavenly. I love the chili crab, especially the sauce! You'll be addicted to it too. So we ate at the family table and share our food with the rest of the production students.. I also had a tortilla something that taste like roti prata, ice cream from sugarloaf! (Outer layer - ice cream, inner - shebert) If only I have more time, there's leftover of ice creams! (I asked chef today how much does the ice cream machine cost, she say a few hundreds for family size.. I'm going to save for it!!!) Oh ya, we also had the salmon belly from yesterday, it was very oily, but tasted great when is hot.
Lastly is te oysters. We have to shuck them. The worst thing is, we have to eat them live after we open their shell!!!! I so not into raw food.. Last week had a slice of raw salmon, today oyster.. But I must admit, it smell fresh, the texture is very frim and crunchy in a way.. But I still don't enjoy eating :( With this, it sums up my week at the fabrication outlet. Next week is buffet! Yeah~ Plus lecture.. :(
Thursday, May 28, 2009
Day 27
It is a very sleepy day..
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..
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.
Wednesday, May 27, 2009
Day 26
Wednesday.
The crabs have arrived for the ritual on Friday.. We're going to have chili crabs if we're lucky.. There's something funny happened.. We were having a demo when we heard something whistling.. Some people thought is lizard some thought is bird.. Then chef say is crabs. Its only then I realised they're under my feet! Okay, not under, they're in the box.. But still.. We're killing them on Friday.. I scare they run away.. -.-"
Anyway.. This is what we did today.. Skewer the chicken cubes from yesterday.. Then demo on how to remove the bones from chicken with breast meat intact.. And we do it ourselves..
Removing the back bones is quite easy.. But the rib cage is very dangerous.. The bones are sharp, can cut yourself easily. Then remove the thigh and take the bones.. Not a simple task and is time consuming.. After at least 15 minutes of battling with the chickie, all bones are out.. Next, we dice and skewer them..
Next task is pork loin. Basically is just a demo.. We learn about different part of the pork, which I can't really remember now.. And how to truss it. There's two methods, one is the traditional and the other is time consuming.. Haha. Chef show us how to truss using the traditional way, the more common one and told us to demo to him.. It was quite fun to do but as the string is thick, it is difficult to tighten the knot.. Then the loin is being cut into slices and we pound them with tenderizer.. Vacuum packed and freezed.
Then we go for food tasting.. Cream of carrot and ginger with puff pastry.. Love the soup. Reminds me of something my mum cooks.. I like ginger :) and carrot? Then we go for lunch.. I finally found a edible stall.. Malay food! I love mee rebus.. Too bad the serving is too little.. I can't get enough of it.. So sad. Tomorrow I going to try another dish from the stall.. :D
After break, demo on beef tenderloin. There's tornado cut, goulash, and some others I don't know how to spell.. Anyway.. The goulash part was cut into cubes and there's a some sort of steak and we get to pan fry it and taste! We season with the chicken marinate made on Monday.. And chef show us how to pan fry them.. The goulash part quite chewy but taste good. The steak was medium, so tender and juicy. When you bite onto the meat, all the juice flow out..
Following next is the beef strip loin. Chef show us how to remove the fats and explain why we should do that.. Then he cut a sirloin steak for us to pan fry and taste the difference between tenderloin steak.. I can't really tell the difference but I know both taste GOOOOD! Thumb up!
We end the day with forest of mushroom soup with cream. The taste of the soup with and without the cream is totally different. Without, it already taste good, full of mushrooms.. With the cream, the soup taste more complete and has a better taste.. More creamy.. The mushrooms don't taste as raw.. So tired today.. Glad its over.. Tomorrow is a brand new day, a brand new challenge..
The crabs have arrived for the ritual on Friday.. We're going to have chili crabs if we're lucky.. There's something funny happened.. We were having a demo when we heard something whistling.. Some people thought is lizard some thought is bird.. Then chef say is crabs. Its only then I realised they're under my feet! Okay, not under, they're in the box.. But still.. We're killing them on Friday.. I scare they run away.. -.-"
Anyway.. This is what we did today.. Skewer the chicken cubes from yesterday.. Then demo on how to remove the bones from chicken with breast meat intact.. And we do it ourselves..
Removing the back bones is quite easy.. But the rib cage is very dangerous.. The bones are sharp, can cut yourself easily. Then remove the thigh and take the bones.. Not a simple task and is time consuming.. After at least 15 minutes of battling with the chickie, all bones are out.. Next, we dice and skewer them..
Next task is pork loin. Basically is just a demo.. We learn about different part of the pork, which I can't really remember now.. And how to truss it. There's two methods, one is the traditional and the other is time consuming.. Haha. Chef show us how to truss using the traditional way, the more common one and told us to demo to him.. It was quite fun to do but as the string is thick, it is difficult to tighten the knot.. Then the loin is being cut into slices and we pound them with tenderizer.. Vacuum packed and freezed.
Then we go for food tasting.. Cream of carrot and ginger with puff pastry.. Love the soup. Reminds me of something my mum cooks.. I like ginger :) and carrot? Then we go for lunch.. I finally found a edible stall.. Malay food! I love mee rebus.. Too bad the serving is too little.. I can't get enough of it.. So sad. Tomorrow I going to try another dish from the stall.. :D
After break, demo on beef tenderloin. There's tornado cut, goulash, and some others I don't know how to spell.. Anyway.. The goulash part was cut into cubes and there's a some sort of steak and we get to pan fry it and taste! We season with the chicken marinate made on Monday.. And chef show us how to pan fry them.. The goulash part quite chewy but taste good. The steak was medium, so tender and juicy. When you bite onto the meat, all the juice flow out..
Following next is the beef strip loin. Chef show us how to remove the fats and explain why we should do that.. Then he cut a sirloin steak for us to pan fry and taste the difference between tenderloin steak.. I can't really tell the difference but I know both taste GOOOOD! Thumb up!
We end the day with forest of mushroom soup with cream. The taste of the soup with and without the cream is totally different. Without, it already taste good, full of mushrooms.. With the cream, the soup taste more complete and has a better taste.. More creamy.. The mushrooms don't taste as raw.. So tired today.. Glad its over.. Tomorrow is a brand new day, a brand new challenge..
Tuesday, May 26, 2009
Day 25
2nd day at fabrication was a breeze.. Nothing much to do.. Just filleting 15 red mullet, cubed 6 packets of chicken thighs and do some demo..
We had lots of time today cause yesterday we did alot of things.. Early in the morning, we spent 1hour or more on learning how to sharpen our knives and sharpening and honing it.. Not as easy as it seems.. You have to get the angle right at all times.. -.-" I did alot of times still don't quite get it.. Dots.
Then we had a demo again on how to fillet fishie.. I asked chef if we can chop away the head and tail first, like will it be easier.. He say is possible and he try.. He had such a hard time filleting after the head and tail is gone, cause not easy to balance.. Feel bad making him do that.. -.-" Anyway.. We spent less than 1hour to complete 15 red mullets and cleaning up. After doing so many fishes yesterday, we sort of get the hang of filleting.. Just that the fish today, its meat is kinda mushy..
Next we have break for 1hour! We went to the production kitchen to have our food tasting on braised beef and seabass? with pesto linguini.. While we are "tasting" (eating), garde manger team brought out a few trays of finger food! And of course, we get to taste them too.. A cheese ball serve with tomato and tomato sauce, the combination is perfect! Goat cheese tart with a sauce, I tried, its not my taste.. Pineapple/honey drew and prawn kebah with unknown sauce, Some puff that look like curry puff with 2 different type of sauce.. Very crunchy :) We ate so much during the food tasting, lunch I only drink fruit juice plus the leftover fruits (wo de mei ren & honey drew)
Back from break, demo how to cut the chicken.. Completed very quickly.. Then we clean up again (sanitation is extremely important).. After that is the demo for how to cut sole, a flat fish.. The eyes actually grow on the same side.. Quite disgusting and weird..
Anway chef demo how to do then he told us to show him.. So I had to fillet one side for him to see.. Luckily it went quite smoothly.. If not quite embarrassing.. We don't have to remove skin for anything, so I can't practice.. I think most likely I'll break them again. SOBS. After the sole demo, we pan fry the both fish and ate them. Delicious.
There's also a interview with chef.. They're trying to collect feedback on the course so far.. I asked about the degree stuff.. But I only know its conducted by the CIA chefs and the degree is culinary arts and there'll be more practical this time round.. So its something like training to be a chef.. Not enough details.. I just know that when I graduate, I can get into that degree already.. And I intend to do so if possible :)) PLUS, this year freshies are very lucky.. Cause when they do practicum next year, the TCA already expanded! But they're also unlucky cause more places to clean.. Haha. But still.. More rooms!
Today's lecture is on some culinary math? Measurements and some recipes calculation.. Quite boring.. I dozed off a few times for a few seconds.. And I'm sitting at the front row.. Haha. Too tired and bored..
We had lots of time today cause yesterday we did alot of things.. Early in the morning, we spent 1hour or more on learning how to sharpen our knives and sharpening and honing it.. Not as easy as it seems.. You have to get the angle right at all times.. -.-" I did alot of times still don't quite get it.. Dots.
Then we had a demo again on how to fillet fishie.. I asked chef if we can chop away the head and tail first, like will it be easier.. He say is possible and he try.. He had such a hard time filleting after the head and tail is gone, cause not easy to balance.. Feel bad making him do that.. -.-" Anyway.. We spent less than 1hour to complete 15 red mullets and cleaning up. After doing so many fishes yesterday, we sort of get the hang of filleting.. Just that the fish today, its meat is kinda mushy..
Next we have break for 1hour! We went to the production kitchen to have our food tasting on braised beef and seabass? with pesto linguini.. While we are "tasting" (eating), garde manger team brought out a few trays of finger food! And of course, we get to taste them too.. A cheese ball serve with tomato and tomato sauce, the combination is perfect! Goat cheese tart with a sauce, I tried, its not my taste.. Pineapple/honey drew and prawn kebah with unknown sauce, Some puff that look like curry puff with 2 different type of sauce.. Very crunchy :) We ate so much during the food tasting, lunch I only drink fruit juice plus the leftover fruits (wo de mei ren & honey drew)
Back from break, demo how to cut the chicken.. Completed very quickly.. Then we clean up again (sanitation is extremely important).. After that is the demo for how to cut sole, a flat fish.. The eyes actually grow on the same side.. Quite disgusting and weird..
Anway chef demo how to do then he told us to show him.. So I had to fillet one side for him to see.. Luckily it went quite smoothly.. If not quite embarrassing.. We don't have to remove skin for anything, so I can't practice.. I think most likely I'll break them again. SOBS. After the sole demo, we pan fry the both fish and ate them. Delicious.
There's also a interview with chef.. They're trying to collect feedback on the course so far.. I asked about the degree stuff.. But I only know its conducted by the CIA chefs and the degree is culinary arts and there'll be more practical this time round.. So its something like training to be a chef.. Not enough details.. I just know that when I graduate, I can get into that degree already.. And I intend to do so if possible :)) PLUS, this year freshies are very lucky.. Cause when they do practicum next year, the TCA already expanded! But they're also unlucky cause more places to clean.. Haha. But still.. More rooms!
Today's lecture is on some culinary math? Measurements and some recipes calculation.. Quite boring.. I dozed off a few times for a few seconds.. And I'm sitting at the front row.. Haha. Too tired and bored..
7 more days to June 2! But I'm not buying yet.. No money.. -.-"
Monday, May 25, 2009
Day 24
First day at fabrication.. I'm the sous chef again.. -.-" Overall I think my group did quite well.. We fabricate the chicken and fishes quite fast, considering its our first day.. I think everybody is fast except me :(
1st thing to do, go to freezer collect chicken. We had a demo on how to truss chicken then truss them ourselves.. Trussing them is easy, the task is completed quickly.. Then I was assigned to make the marinate powder for the chickie.. After marinating, we send 3 to the sugarloaf side and keep the rest.. Then we have another demo on how to cut a supreme cut from the chicken and quarter it..
It definitely looks easier than it seems.. The 1st chicken I fabricate had pules on its feet. So disgusting. Cut the feet, trim nails, cut wings, then make a slit that look like a Y at the back and cut drums and thigh, next is the breast meat.. For me, I think I'm slow because sometimes I can't really find the joint.. And I don't dare to cut fast cause I scare I cut myself or the meat become too ugly -.-" Tomorrow or Wednesday, I'm going to try harder :)
All these cutting took us all the time till lunch time.. We clean up the whole area, send chicken to chiller and bring the fruits (honey drew, watermelon & pineapples) leftovers to lunch :P Lunch is not worth talking about as usual.. Cause its at that same old canteen without any good food. I'm deprived of quality food. Haha.. Missed the pork chop at design!!!
Back from lunch, we had a talk inside the freezer don't know why while waiting for the fishies to arrive.. Then we washed them.. Its kinda scary.. With all the eyes staring at your every move.. I'm talking about fish eyes here by the way.. We washed at least 40 fishes, red mullet and sea bass and salmon.. Then we had a demo on how to portion the salmon..
Removing the pin bones are quite entertaining but can be painful when being poked. They say only have 27 bones but I found more than 29?? Weird.. We have to portion the salmon in pache (straight cut) and tranche (45 degrees cut).. Before that, we have to trim off excess fats and remove the skin.. Both salmon fillets that I handle.. Sad to say.. Its a disaster.. I angled the knife correctly but don't know why halfway through the skin keep breaking.. -.-" I had a hard time removing the skin.. Portioning, the only problem is getting the right weight.. So you have to keep measuring.. But once you get it in the range, you sort of know what you'll get without measuring..
After salmon is done, we move on to seabass.. We had a demo on how to cut using up and around method and another method which I forgot the name.. Anyway, we saw the demo and went to frabricate the fishies.. Its so much easier compared to chicken.. For me anyway.. I did quite fast.. The fish bone poked me, I saw blood on my finger then I thought I was bleeding.. Its only at the end of the day then I realised its actually the fish blood not mine.. -.-" As there's many fishes, we completed the tasks only at around 3.40pm? Oh yes, we also have the opportunity to taste a food made using tortilla dough.. Taste like roti prata! Haha..
Everyday its a new thing to learn.. Things like this you can never get enough of.. However, there's one thing that I really had enough of. The whole day I stinks of fish. No matter how many times I sanitise my hands using the dentol and school detergent, and spraying myself with the dove spray.. I still smell of fish! -.-" And I still have 4 more days to smell like that.. I'm sure I'm not looking forward to that at all..
1st thing to do, go to freezer collect chicken. We had a demo on how to truss chicken then truss them ourselves.. Trussing them is easy, the task is completed quickly.. Then I was assigned to make the marinate powder for the chickie.. After marinating, we send 3 to the sugarloaf side and keep the rest.. Then we have another demo on how to cut a supreme cut from the chicken and quarter it..
It definitely looks easier than it seems.. The 1st chicken I fabricate had pules on its feet. So disgusting. Cut the feet, trim nails, cut wings, then make a slit that look like a Y at the back and cut drums and thigh, next is the breast meat.. For me, I think I'm slow because sometimes I can't really find the joint.. And I don't dare to cut fast cause I scare I cut myself or the meat become too ugly -.-" Tomorrow or Wednesday, I'm going to try harder :)
All these cutting took us all the time till lunch time.. We clean up the whole area, send chicken to chiller and bring the fruits (honey drew, watermelon & pineapples) leftovers to lunch :P Lunch is not worth talking about as usual.. Cause its at that same old canteen without any good food. I'm deprived of quality food. Haha.. Missed the pork chop at design!!!
Back from lunch, we had a talk inside the freezer don't know why while waiting for the fishies to arrive.. Then we washed them.. Its kinda scary.. With all the eyes staring at your every move.. I'm talking about fish eyes here by the way.. We washed at least 40 fishes, red mullet and sea bass and salmon.. Then we had a demo on how to portion the salmon..
Removing the pin bones are quite entertaining but can be painful when being poked. They say only have 27 bones but I found more than 29?? Weird.. We have to portion the salmon in pache (straight cut) and tranche (45 degrees cut).. Before that, we have to trim off excess fats and remove the skin.. Both salmon fillets that I handle.. Sad to say.. Its a disaster.. I angled the knife correctly but don't know why halfway through the skin keep breaking.. -.-" I had a hard time removing the skin.. Portioning, the only problem is getting the right weight.. So you have to keep measuring.. But once you get it in the range, you sort of know what you'll get without measuring..
After salmon is done, we move on to seabass.. We had a demo on how to cut using up and around method and another method which I forgot the name.. Anyway, we saw the demo and went to frabricate the fishies.. Its so much easier compared to chicken.. For me anyway.. I did quite fast.. The fish bone poked me, I saw blood on my finger then I thought I was bleeding.. Its only at the end of the day then I realised its actually the fish blood not mine.. -.-" As there's many fishes, we completed the tasks only at around 3.40pm? Oh yes, we also have the opportunity to taste a food made using tortilla dough.. Taste like roti prata! Haha..
Everyday its a new thing to learn.. Things like this you can never get enough of.. However, there's one thing that I really had enough of. The whole day I stinks of fish. No matter how many times I sanitise my hands using the dentol and school detergent, and spraying myself with the dove spray.. I still smell of fish! -.-" And I still have 4 more days to smell like that.. I'm sure I'm not looking forward to that at all..
Day 23
Last day at production producing stocks and mirepoix.. You can really say that we know the procedures to prepare stocks and mirepoix like the back of our hand.. After doing them for one whole week, it will be really embarrassing not to know how..
Sugarloaf people lack of staff today.. So I went over to help again.. I don't really mind but the others won't get a chance to try? Cause the week we're doing sugarloaf, is buffet.. So no operation.. Oh well.. Its already over..
There's really alot things to do.. Preparing for Monday, new people at different stations.. Chef want to get everything ready as soon as possible.. So we had to prepare mango salsa, minestrone soup, stocks, mirepoix and some others I can't really remember..
Early in the morning, we had a demo on making gnocchi. Its extremely easy to do, you don't need any machine at all! You just need potatoes (mashed), flour, seasoning, eggs, water? Then you mix using a fork gently just like making a dough. Once the dough is formed, cut half and roll into a rod. After that, cut into cubes and press using a fork lightly.. And viola! Its now ready to be cooked! You must ensure that the dough is not too dry or wet and test it in simmering water..
Once the pasta float to the top, wait for 30secs before removing from the water.. You have to get your sauce ready (in this case presto), if its too thick add some liquid from the water that is used to cook gnocchi. Once the pasta is cooked, immediately put into the sauce to cook awhile more.. To let it absorb essence of the sauce.. Now, its ready to be served! And taste it! It taste great, the sauce really complement the pasta..
After tasting, we continue to do some mise en place.. I was running around the sugarloaf area and production.. Multitasking.. Haha. Not quite good at it though.. I end up helping more production than sugarloaf.. Anway, we made the spinach pasta :) We supposed to make 10, we have 5 people in the group, so its 2 each.. However, as due to time constraint and I was helping out at sugarloaf, I only get to do one.. -.-" By the time I went back, they already did it for me.. Sad.
Later part of the day, we learn how to make minestrone soup.. Instead of chef demo-ing, she instructed us as we cook the soup. I was the one stirring the whole big pot.. With all the mirepoix inside, its really heavy.. Especially for a person like me without much muscles.. Haha. But its quite fun too.. I also learnt how to slice shitake mushrooms, fennel and mass blanch pasta.. There's so much things to be done that we can't complete them alone.. People from fabrication completed their jobs earlier and came over to help us.. So nice of them..
1week doing production.. Really learnt alot of things.. Not just how to mass produce, cooking stocks, cutting mirepoix, there's also some other interesting things.. Like the peeling of onions? It also required a certain skill to peel it fast and nice.. Removing fats from chicken bones to cook stocks? Washing ovens? Making the tortilla and eating it.. Never underestimate production, without it, where do you get your chicken stock etc for your food? Haha.
Now that I'm used to doing things fast, it should be easier when going to other kitchen, I hope :)
Sugarloaf people lack of staff today.. So I went over to help again.. I don't really mind but the others won't get a chance to try? Cause the week we're doing sugarloaf, is buffet.. So no operation.. Oh well.. Its already over..
There's really alot things to do.. Preparing for Monday, new people at different stations.. Chef want to get everything ready as soon as possible.. So we had to prepare mango salsa, minestrone soup, stocks, mirepoix and some others I can't really remember..
Early in the morning, we had a demo on making gnocchi. Its extremely easy to do, you don't need any machine at all! You just need potatoes (mashed), flour, seasoning, eggs, water? Then you mix using a fork gently just like making a dough. Once the dough is formed, cut half and roll into a rod. After that, cut into cubes and press using a fork lightly.. And viola! Its now ready to be cooked! You must ensure that the dough is not too dry or wet and test it in simmering water..
Once the pasta float to the top, wait for 30secs before removing from the water.. You have to get your sauce ready (in this case presto), if its too thick add some liquid from the water that is used to cook gnocchi. Once the pasta is cooked, immediately put into the sauce to cook awhile more.. To let it absorb essence of the sauce.. Now, its ready to be served! And taste it! It taste great, the sauce really complement the pasta..
After tasting, we continue to do some mise en place.. I was running around the sugarloaf area and production.. Multitasking.. Haha. Not quite good at it though.. I end up helping more production than sugarloaf.. Anway, we made the spinach pasta :) We supposed to make 10, we have 5 people in the group, so its 2 each.. However, as due to time constraint and I was helping out at sugarloaf, I only get to do one.. -.-" By the time I went back, they already did it for me.. Sad.
Later part of the day, we learn how to make minestrone soup.. Instead of chef demo-ing, she instructed us as we cook the soup. I was the one stirring the whole big pot.. With all the mirepoix inside, its really heavy.. Especially for a person like me without much muscles.. Haha. But its quite fun too.. I also learnt how to slice shitake mushrooms, fennel and mass blanch pasta.. There's so much things to be done that we can't complete them alone.. People from fabrication completed their jobs earlier and came over to help us.. So nice of them..
1week doing production.. Really learnt alot of things.. Not just how to mass produce, cooking stocks, cutting mirepoix, there's also some other interesting things.. Like the peeling of onions? It also required a certain skill to peel it fast and nice.. Removing fats from chicken bones to cook stocks? Washing ovens? Making the tortilla and eating it.. Never underestimate production, without it, where do you get your chicken stock etc for your food? Haha.
Now that I'm used to doing things fast, it should be easier when going to other kitchen, I hope :)
Day 22
Thursday. Day 22.
Back to production side.. Nothing much changed except for the sous chef.. Prepared mirepoix, prepare mise en place for tortilla.. Cook stock, skim, strain, cool, store. Peel whole sack of onions.. For production, basically is still the usual thing..
We had a demo on how to make a spinach pasta. Handmade. The ingredients are pretty simple and easy to do.. But I can't do it at home.. Cause I don't have the pasta machine.. Unless I'm slicing the pasta using knife.. Is possible but will be quite uneven I guess..
There's art to making a good pasta dough.. You can't follow exactly to the recipe when it comes to the amount of flour and water.. Balancing the flour and water is a skill. If the dough become too dry, its too hard.. If its too moist, it is difficult to go through the pasta machine.. The process of making the dough, is extremely fun.. From making the well, to adding the ingredients and mixing them well, to rolling the dough, each step has different level of difficulty and fun. There will be another demo on how to make gnocchi, a potato pasta :) And of course, we get to taste the pasta that chef demo.. Handmade pasta cooked quickly.. So you only required to blanch it for 30secs - 40 secs.. It looks green, of course, its spinach pasta.. Haha. Taste of spinach, quite chewy.. If I have a pasta machine at home, I wanna try carrot pasta? :D
Chef fry more chicken fats today.. Its even crispier than the day before.. Junk food always taste good xP Clean up, throw rubbish and went for apel.. -.-" End of day 22..
Back to production side.. Nothing much changed except for the sous chef.. Prepared mirepoix, prepare mise en place for tortilla.. Cook stock, skim, strain, cool, store. Peel whole sack of onions.. For production, basically is still the usual thing..
We had a demo on how to make a spinach pasta. Handmade. The ingredients are pretty simple and easy to do.. But I can't do it at home.. Cause I don't have the pasta machine.. Unless I'm slicing the pasta using knife.. Is possible but will be quite uneven I guess..
There's art to making a good pasta dough.. You can't follow exactly to the recipe when it comes to the amount of flour and water.. Balancing the flour and water is a skill. If the dough become too dry, its too hard.. If its too moist, it is difficult to go through the pasta machine.. The process of making the dough, is extremely fun.. From making the well, to adding the ingredients and mixing them well, to rolling the dough, each step has different level of difficulty and fun. There will be another demo on how to make gnocchi, a potato pasta :) And of course, we get to taste the pasta that chef demo.. Handmade pasta cooked quickly.. So you only required to blanch it for 30secs - 40 secs.. It looks green, of course, its spinach pasta.. Haha. Taste of spinach, quite chewy.. If I have a pasta machine at home, I wanna try carrot pasta? :D
Chef fry more chicken fats today.. Its even crispier than the day before.. Junk food always taste good xP Clean up, throw rubbish and went for apel.. -.-" End of day 22..
sigh
I wanted to update today, but was too busy working.. Packing my stuff.. And having LOTS of problems with my no longer darling computer. -.-" I almost wanted to send it for service.. The password had some stupid error.. I know I used fingerprint, but after that they still want the password. This never happened before.. I panic like don't know what.. Luckily now is over.. And I'm copying all the things to my external hard disk.. My heart almost stopped beating just now.. I never back up.. Learnt my lesson.. Finally..
Today's work is as slow as usual.. Compared to sugarloaf, this is nothing.. Met some very cute customers, and some nice ones.. Keep smiling at me.. Haha.. One even wave to me when they went out of the restaurant.. So today's mood at work was quite good. I just hope they've raise my pay..
Did lots of things today.. Early morning wake up, pack things.. Compile recipes for commis chef.. (But that one I do wrongly -.-").. Then lunch 5mins and rush to work. Work 4 hours. Go Ntuc donate for the spastic children.. Buy magic clean, pop corn and sweets. Then rush home. Pack more things. Throw more things. Dinner 15mins. Bathe. Then pack things all the way till 11pm. Then had a heart attack when I can't on my computer. So tired. But I can't sleep yet.. Cause haven't transfer finish the stuff to my hard disk.. And now is 12.44am!
Tomorrow onwards till the end of the week, I'll be in fabrication.. I hope I won't cut myself tomorrow.. But chances are.. I will.. :( I'm still not feeling happy.. In fact, I felt worse now.. Sigh..
What to do? I don't have any choice at all..
Found alot of stuff while packing.. You'll be surprised to know that I found some primary school stuff and worksheets. Haha! A few only.. Found some photos, some notes and letters and some gifts.. Remind me of alot of things.. I wish there's a time machine.. Then I can travel back to the time where I still have happiness.. When I still have you..
The people in the photograpghs will never change. But in real life, they changed so much that you almost can't recognise them. People you once knew, are stranger now.. If things remained the same, maybe there won't be so much problems now.. I'm gaining new knowledge by doing things that I want to, but I'm also losing the people I loved. If I can have both world, love and work, I guess I'll be the luckiest girl in the world.. If only..
There's so many things that I wanna do but can't and so many words unsaid.. And the worst thing is I can't do anything about it. Nothing I do or say will change the outcome. It had already been decided, without my approval.. This will definitely become one of my regrets..
I know I can't smile without you, but I can only get used to it.. Cause you left me.. Just when I needed you the most.
Today's work is as slow as usual.. Compared to sugarloaf, this is nothing.. Met some very cute customers, and some nice ones.. Keep smiling at me.. Haha.. One even wave to me when they went out of the restaurant.. So today's mood at work was quite good. I just hope they've raise my pay..
Did lots of things today.. Early morning wake up, pack things.. Compile recipes for commis chef.. (But that one I do wrongly -.-").. Then lunch 5mins and rush to work. Work 4 hours. Go Ntuc donate for the spastic children.. Buy magic clean, pop corn and sweets. Then rush home. Pack more things. Throw more things. Dinner 15mins. Bathe. Then pack things all the way till 11pm. Then had a heart attack when I can't on my computer. So tired. But I can't sleep yet.. Cause haven't transfer finish the stuff to my hard disk.. And now is 12.44am!
Tomorrow onwards till the end of the week, I'll be in fabrication.. I hope I won't cut myself tomorrow.. But chances are.. I will.. :( I'm still not feeling happy.. In fact, I felt worse now.. Sigh..
What to do? I don't have any choice at all..
Found alot of stuff while packing.. You'll be surprised to know that I found some primary school stuff and worksheets. Haha! A few only.. Found some photos, some notes and letters and some gifts.. Remind me of alot of things.. I wish there's a time machine.. Then I can travel back to the time where I still have happiness.. When I still have you..
The people in the photograpghs will never change. But in real life, they changed so much that you almost can't recognise them. People you once knew, are stranger now.. If things remained the same, maybe there won't be so much problems now.. I'm gaining new knowledge by doing things that I want to, but I'm also losing the people I loved. If I can have both world, love and work, I guess I'll be the luckiest girl in the world.. If only..
There's so many things that I wanna do but can't and so many words unsaid.. And the worst thing is I can't do anything about it. Nothing I do or say will change the outcome. It had already been decided, without my approval.. This will definitely become one of my regrets..
I know I can't smile without you, but I can only get used to it.. Cause you left me.. Just when I needed you the most.
I cry silently, I cry inside of me, I cry hopelessly cause I
know I'll never feel your love again. - Westlife, I cry
Sunday, May 24, 2009
dots
I know I haven't been updating for a few days.. But now I'm quite lazy to recall.. Especially since I'm working tomorrow.. At the same old place doing the same old things getting the same old pay.. No choice.. Spent too much money on food recently.. I've been trying to gain weight.. By eating junk food. Dots. I think is more like eating comfort food. Junk or comfort, its still the same type of food. Sweets, chocolates, chips, juices and some others I can't remember.. The only bad thing from eating them is.. Now I got a sore throat. -.-" But I'm still eating chocolates.. I bought one yesterday, with alcohol inside.. Each square has different flavours.. Total 4. Kinda disappointing cause I don't taste any alcohol at all.. $4.80, what kind of flavour I'm expecting?
Counting down 8 more days to release....
Wednesday, May 20, 2009
Save me
I'm going crazy with all these things that keep happening to me.
I've done all the things that I could and I dare to say I've tried my best.
But I can't be the only one who is giving in all the time. Its unfair. In relationship, both party must contribute for it to work..
The one thing that I love the most is becoming hell to me.
If someone can resue me from this misery, I'll be eternally grateful.
Why is it so hard to be happy? Nothing good happen to me this year. NONE. And I thought it will be the best year ever..
I'm falling to pieces and you don't care. Keep torturing me..
I'm so tired now that I felt like dying.. Really feel like giving up on every single thing. I'm really tired.
Why no one understands how I feel? Is it so hard to find someone who understand? How come after so long.. You still don't understand? Why is it so hard to understand somebody? I thought I knew you.. But I don't..
There's so much that I have to say.. But you don't listens.. Then what's the point of me saying?
Keeping so many unhappiness inside is really suffocating.. And it doesn't help when more are coming and keep piling.. I'm buried under all these unhappiness..
When will that someone come and make me happy? Unhappy is not what I like to do.. But recently.. It seems to be my best friend..
I don't want to think anymore.. But its hard when its happening almost everyday..
I thought today is one of the rare days this year that I felt happy the whole day. I was wrong. I ended the day this way. Feeling this way.
I've done all the things that I could and I dare to say I've tried my best.
But I can't be the only one who is giving in all the time. Its unfair. In relationship, both party must contribute for it to work..
The one thing that I love the most is becoming hell to me.
If someone can resue me from this misery, I'll be eternally grateful.
Why is it so hard to be happy? Nothing good happen to me this year. NONE. And I thought it will be the best year ever..
I'm falling to pieces and you don't care. Keep torturing me..
I'm so tired now that I felt like dying.. Really feel like giving up on every single thing. I'm really tired.
Why no one understands how I feel? Is it so hard to find someone who understand? How come after so long.. You still don't understand? Why is it so hard to understand somebody? I thought I knew you.. But I don't..
There's so much that I have to say.. But you don't listens.. Then what's the point of me saying?
Keeping so many unhappiness inside is really suffocating.. And it doesn't help when more are coming and keep piling.. I'm buried under all these unhappiness..
When will that someone come and make me happy? Unhappy is not what I like to do.. But recently.. It seems to be my best friend..
I don't want to think anymore.. But its hard when its happening almost everyday..
I thought today is one of the rare days this year that I felt happy the whole day. I was wrong. I ended the day this way. Feeling this way.
Day 21
Today is one of the best day since skills camp.. I'm so happy! ^^ To tell the truth, I haven't been feeling happy since don't know when.. In conclusion, its a perfect day! Lalalas~ Though I'm very tired, so tired that I don't really have the strength to walk home.. But I think its very worth it cause my mood is great! Haha XD
So this is what happened.. Since production today don't really have much to do, and one of the sugarloaf people is absent, when chef asked who wanna go over to help, I raise my hand almost immediately after she complete her sentence.. Haha. This shows how excited I am :)
At first there wasn't much to do cause the mise en place are all done.. The rest of the stuff.. I don't really know how to do.. But thanks to the helpful partners, I am able to learn what they're doing which is soooo fun!
The first task assigned to me was cooking the glazed carrots.. Well, if you do one portion, it is definitely easy. But one whole big pot? Its quite difficult to control.. I added too much water (we replace chix stock with water), then at the end of the day when there's leftovers.. The carrots are really mushy and kind of disgusting.. -.-"
After that, I clean up the area, bring the dirty equipment to the stewarding area.. Then I was told to dice onions.. Only 2. However, you know what? I took almost 1hour! Oh my goodness. Can't believe it. But you know why? The onions are replacing shallots for the boiled beans.. So it can't be too big nor brunoise.. Thus, I have to keep mincing them.. The end result was very satisfying though.. Maybe 2 or 3 times bigger than chopped parsley :) At least my effort is not being wasted..
Next, I watched how B and G make the beer batter.. Clean up and learn how to fry the dory.. It was very fun but painful at the same time.. I kept having oil splatter all over cause the fish is not dry enough.. 1 time it splash on my lips, next my eyes. -.-" Luckily, nothing happen to my eyes nor lips.. If not... I don't know what will happen.. But my hands some parts are red though.. Anyway, frying dory became my full time job today.. So tempting to steal a bite.. Haha.. The crust is really golden brown.. I know we can't describe food using golden brown, but you know what I mean right? Haha..
The next fun thing is plating the food and bringing them down to sugarloaf using hotbox. Take the lift that can't close the door.. Replenish the food downstairs.. The running up and down is actually quite fun.. Hehe. Chef say preparing for sugarloaf is very stressful, but I don't think so.. I think its very exciting and fun :) I don't feel any stress at all nor tired. Just enjoying what I'm doing..
I think I need to practice weight lifting.. 5 roast chicken on a tray with mirepoix and pan gravy, I can't carry it. I not sure if is because I scare I will burn myself while taking it out from oven or afraid that it will drop.. -.-" Anyway, I think most probably is not enough strength..
I saw chef demo how to make the beer batter when we ran out during service.. The speed is a match with machine. Within 5 minutes, its completed. WOW. Late in the afternoon, she also demo how to make pesto.. A sauce using basil leaves, olive oil, minced garlic and parmesan cheese.. The way she do makes it seems very easy, to a professional chef, nothing is difficult.. I don't know if its easy or not cause I didn't do.. I went to do the mirepoix.. Haha.
After we finally serve finish all the food, we start to do mise en place for tomorrow.. 40 carrots, 30 potatoes and some other stuff.. I peeled all the carrots and some of potatoes.. Haha. I realised the peeler that we bought was lousy. The paint actually came off? The blade supposed to be black, but I see mine most is silver.. Sigh. And another weird thing.. Everybody paring knife the pouch is small one, mine is same as other knife.. -.-" So difficult to keep it inside..
Oh. Did I mention that chef fry some duck and chicken fats? So sinful yet so addictive.. Haha:) Then I also sweep the whole area.. Whole kitchen I mean.. That's about all the things I did in the kitchen.. Overall I really enjoyed myself very much. I've learnt new things today! Another step to being a chef! Hehe. I'm glad that I went over.. Cause during debrief that I realised that in week 7, the week where I'll be at sugarloaf station.. Is buffet! So we're having theory lesson and preparing for the buffet instead. So sad! I have tried it today and love it. But others won't get a chance to try it.. Sigh. Its just a buffet.. Why do we need to do mise en place for 2 days and cancel operation?? :( For this reason, I'm not that happy anymore.. We're missing out one whole week of fun! SAD.
Then we went to change and go for the flavours lecture.. We had a test.. Its actually sensory evaluation.. Anyway.. We were given 8 types of unlabeled liquid and we have to guess what is it.. Most are quite digusting.. When you smell and taste later is totally different. All senses are connected.. When you achieve the stage whereby all 5 senses of your customer are used when eating the food you prepared, you're very successful.
This is what we tasted. 1. Jelly beans of random flavour. (I don't like jelly beans, taste plastic) 2. Salt water 3. Red wine vinegar 4. Coffee (Quite diluted) 5. Sugar water 6. Rehydrate shitake mushroom water (1 word:YUCK, cause I don't like mushrooms -.-") 7. Green tea 8. Tobasco sauce. After drinking everything, and making a mess on the table and listen to a 50minutes long lecture, I went home.
Now I had to pack my stuff again.. To keep them all in boxes.. And I'm too tired and lazy to move.. But if I leave it to my mum or sis, I can be sure that EVERY SINGLE THING that they think is useless will be gone. And my stuff to them, I think at least 80% is useless.. Haha! I don't really like to throw away things unless they're really useless.. Even though I don't use them.. Like those cute stuff I received or buy.. Haha. Too cute to use le :P So accumulate over the years... Is like alot.. Haha.. I already gave away alot to my cousins.. Sobs. I get rid of alot of old clothes too..
Anyway. Tomorrow will be back at the production side.. But they say I can go over to help them anytime cause I know how to do the things now.. Yeah~ Think tomorrow will be quite busy.. Need to peel the whole sack of onions again.. Stocks.. And watch demo for how to make spinach pasta! Oh my goodness. Can't wait. Now I really wish I have the pasta machine, ice cream machine and some other cool machines I saw in school.. Sigh. I wish I have enough money to buy if I see them.. :( I have to wait long long for that to happen.. Cause my house kitchen can't fit all those anyway.. Sigh.
So this is what happened.. Since production today don't really have much to do, and one of the sugarloaf people is absent, when chef asked who wanna go over to help, I raise my hand almost immediately after she complete her sentence.. Haha. This shows how excited I am :)
At first there wasn't much to do cause the mise en place are all done.. The rest of the stuff.. I don't really know how to do.. But thanks to the helpful partners, I am able to learn what they're doing which is soooo fun!
The first task assigned to me was cooking the glazed carrots.. Well, if you do one portion, it is definitely easy. But one whole big pot? Its quite difficult to control.. I added too much water (we replace chix stock with water), then at the end of the day when there's leftovers.. The carrots are really mushy and kind of disgusting.. -.-"
After that, I clean up the area, bring the dirty equipment to the stewarding area.. Then I was told to dice onions.. Only 2. However, you know what? I took almost 1hour! Oh my goodness. Can't believe it. But you know why? The onions are replacing shallots for the boiled beans.. So it can't be too big nor brunoise.. Thus, I have to keep mincing them.. The end result was very satisfying though.. Maybe 2 or 3 times bigger than chopped parsley :) At least my effort is not being wasted..
Next, I watched how B and G make the beer batter.. Clean up and learn how to fry the dory.. It was very fun but painful at the same time.. I kept having oil splatter all over cause the fish is not dry enough.. 1 time it splash on my lips, next my eyes. -.-" Luckily, nothing happen to my eyes nor lips.. If not... I don't know what will happen.. But my hands some parts are red though.. Anyway, frying dory became my full time job today.. So tempting to steal a bite.. Haha.. The crust is really golden brown.. I know we can't describe food using golden brown, but you know what I mean right? Haha..
The next fun thing is plating the food and bringing them down to sugarloaf using hotbox. Take the lift that can't close the door.. Replenish the food downstairs.. The running up and down is actually quite fun.. Hehe. Chef say preparing for sugarloaf is very stressful, but I don't think so.. I think its very exciting and fun :) I don't feel any stress at all nor tired. Just enjoying what I'm doing..
I think I need to practice weight lifting.. 5 roast chicken on a tray with mirepoix and pan gravy, I can't carry it. I not sure if is because I scare I will burn myself while taking it out from oven or afraid that it will drop.. -.-" Anyway, I think most probably is not enough strength..
I saw chef demo how to make the beer batter when we ran out during service.. The speed is a match with machine. Within 5 minutes, its completed. WOW. Late in the afternoon, she also demo how to make pesto.. A sauce using basil leaves, olive oil, minced garlic and parmesan cheese.. The way she do makes it seems very easy, to a professional chef, nothing is difficult.. I don't know if its easy or not cause I didn't do.. I went to do the mirepoix.. Haha.
After we finally serve finish all the food, we start to do mise en place for tomorrow.. 40 carrots, 30 potatoes and some other stuff.. I peeled all the carrots and some of potatoes.. Haha. I realised the peeler that we bought was lousy. The paint actually came off? The blade supposed to be black, but I see mine most is silver.. Sigh. And another weird thing.. Everybody paring knife the pouch is small one, mine is same as other knife.. -.-" So difficult to keep it inside..
Oh. Did I mention that chef fry some duck and chicken fats? So sinful yet so addictive.. Haha:) Then I also sweep the whole area.. Whole kitchen I mean.. That's about all the things I did in the kitchen.. Overall I really enjoyed myself very much. I've learnt new things today! Another step to being a chef! Hehe. I'm glad that I went over.. Cause during debrief that I realised that in week 7, the week where I'll be at sugarloaf station.. Is buffet! So we're having theory lesson and preparing for the buffet instead. So sad! I have tried it today and love it. But others won't get a chance to try it.. Sigh. Its just a buffet.. Why do we need to do mise en place for 2 days and cancel operation?? :( For this reason, I'm not that happy anymore.. We're missing out one whole week of fun! SAD.
Then we went to change and go for the flavours lecture.. We had a test.. Its actually sensory evaluation.. Anyway.. We were given 8 types of unlabeled liquid and we have to guess what is it.. Most are quite digusting.. When you smell and taste later is totally different. All senses are connected.. When you achieve the stage whereby all 5 senses of your customer are used when eating the food you prepared, you're very successful.
This is what we tasted. 1. Jelly beans of random flavour. (I don't like jelly beans, taste plastic) 2. Salt water 3. Red wine vinegar 4. Coffee (Quite diluted) 5. Sugar water 6. Rehydrate shitake mushroom water (1 word:YUCK, cause I don't like mushrooms -.-") 7. Green tea 8. Tobasco sauce. After drinking everything, and making a mess on the table and listen to a 50minutes long lecture, I went home.
Now I had to pack my stuff again.. To keep them all in boxes.. And I'm too tired and lazy to move.. But if I leave it to my mum or sis, I can be sure that EVERY SINGLE THING that they think is useless will be gone. And my stuff to them, I think at least 80% is useless.. Haha! I don't really like to throw away things unless they're really useless.. Even though I don't use them.. Like those cute stuff I received or buy.. Haha. Too cute to use le :P So accumulate over the years... Is like alot.. Haha.. I already gave away alot to my cousins.. Sobs. I get rid of alot of old clothes too..
Anyway. Tomorrow will be back at the production side.. But they say I can go over to help them anytime cause I know how to do the things now.. Yeah~ Think tomorrow will be quite busy.. Need to peel the whole sack of onions again.. Stocks.. And watch demo for how to make spinach pasta! Oh my goodness. Can't wait. Now I really wish I have the pasta machine, ice cream machine and some other cool machines I saw in school.. Sigh. I wish I have enough money to buy if I see them.. :( I have to wait long long for that to happen.. Cause my house kitchen can't fit all those anyway.. Sigh.
Life is a experience. You experience life by living it. - ME
random
I've just realised that my blog is full of words.. Haha.. Too bad, I enjoy typing.. Hehe. So those who enjoy reading, good for you! Haha.. I'll try to make it more colourful next time.. XP
I wanna learn as much as I can, so that I won't regret in the future :)
Love music ; cooking ; eating
I'm currently addicted to boys over flowers.. Now at episode 12 only.. Not even halfway through.. Love the OST too!
OH ya, I'm cutting my hair again.. This time you will see HUGE difference.. To tell the truth, I'm not really looking forward to it.. If it turn out the way like sec 2, I gonna cry. T.T But no choice, all the gel and spray I used for the past 1 month plus is really damaging my delicate hair.. If I don't cut, I'll go bald soon from all the hair that I dropped and pluck out after they playfully come out during roll call.. On the bright side, the shorter my hair, the curly it'll be. Who knows when it grow longer, it'll recover its original state! I'll be thrilled.
Time now: 12.14am. T.T
Day 21 is starting.. And I'm still awake.. Haha.
Hope today (day 21) will be a better and happier day!!!!
I wanna learn as much as I can, so that I won't regret in the future :)
Love music ; cooking ; eating
I'm currently addicted to boys over flowers.. Now at episode 12 only.. Not even halfway through.. Love the OST too!
OH ya, I'm cutting my hair again.. This time you will see HUGE difference.. To tell the truth, I'm not really looking forward to it.. If it turn out the way like sec 2, I gonna cry. T.T But no choice, all the gel and spray I used for the past 1 month plus is really damaging my delicate hair.. If I don't cut, I'll go bald soon from all the hair that I dropped and pluck out after they playfully come out during roll call.. On the bright side, the shorter my hair, the curly it'll be. Who knows when it grow longer, it'll recover its original state! I'll be thrilled.
Time now: 12.14am. T.T
Day 21 is starting.. And I'm still awake.. Haha.
Hope today (day 21) will be a better and happier day!!!!
Tuesday, May 19, 2009
Day 20
We're doing the same thing as yesterday. Thank goodness I'm no longer the sous chef. I'll just briefing go through what happen today.. Or else it will be a very long post again.. Haha..
1. Remove chicken and rack, place mirepoix, arrange 5 chicken on a tray. Wrap.
2. Teach Hs how to remove fats from chickie, then prepare mise en place for tortilla. Sliced 5 onions.
3. Filled containers with water. Peeled 18 potatoes while wm peeled 12.
4. Sliced potatoes using madeline?
5. Cut mirepoix. 16 carrots and 30 onions in 30minutes. (Told you I've master the skill.. Haha. I'm extremely efficient.) Besides, no one bother to help..
6. Did tortilla on my own, again. Without any help from anybody. Except when I ask E about the oil.
7. Stewarding awhile. Unclog the sink.
8. Went to chiller and freezer more than 4 times.
9. Peel onions. A few..
10. No chance to taste food cause I'm too busy. Cause no one helped, as usual. Sad.
11. Make the ice bath. Take 4 giant mixing bowl full of ice. My hands freeze. After taking out from the bath, my hands pain for quite long. Cause I put my hands inside the sink for quite long.. There's something wrong with the rubber thingy..
12. Skim the stocks.
13. Wrap all tortilla and bring to chiller.
14. Cut mirepoix for garde manger..
15. Help chef collect containers and put back to original place.
16. Wash the cloths and hang.
17. Clean the stewarding machine..
18. Mop floor one time. A few floor tiles.. Dots.
19. Take the chilled stock and the stocks just drained into freezer.
That should be all for day 20.. Can't really remember what else I did.. I consulted chef about the life of being a chef cause I don't wanna regret anything.. The one thing that I know and find out is that the stress level is higher than now.. We'll be meeting all kinds of chefs, facing different personalities customers.. At production where there isn't really any time constraint, feeling stress is not a good sign.. I need to find someway to reduce stress.. Eat more ice cream! :P I asked her about executing certain recipes, she told me that I was doing a good job, and that really make my day a better one! I will try my best! To get my dream job :) I'm so glad that I made this my first choice ^^ Kitchen is where I belong~
Stress and injuries are expected in this industry.. For me, I've scald myself quite a few times.. Now my finger hurts and my wraist has a ugly scar.. :( Sigh. Its evidence of training.. Haha. End of day 20. 3 more days to be in the production team..
1. Remove chicken and rack, place mirepoix, arrange 5 chicken on a tray. Wrap.
2. Teach Hs how to remove fats from chickie, then prepare mise en place for tortilla. Sliced 5 onions.
3. Filled containers with water. Peeled 18 potatoes while wm peeled 12.
4. Sliced potatoes using madeline?
5. Cut mirepoix. 16 carrots and 30 onions in 30minutes. (Told you I've master the skill.. Haha. I'm extremely efficient.) Besides, no one bother to help..
6. Did tortilla on my own, again. Without any help from anybody. Except when I ask E about the oil.
7. Stewarding awhile. Unclog the sink.
8. Went to chiller and freezer more than 4 times.
9. Peel onions. A few..
10. No chance to taste food cause I'm too busy. Cause no one helped, as usual. Sad.
11. Make the ice bath. Take 4 giant mixing bowl full of ice. My hands freeze. After taking out from the bath, my hands pain for quite long. Cause I put my hands inside the sink for quite long.. There's something wrong with the rubber thingy..
12. Skim the stocks.
13. Wrap all tortilla and bring to chiller.
14. Cut mirepoix for garde manger..
15. Help chef collect containers and put back to original place.
16. Wash the cloths and hang.
17. Clean the stewarding machine..
18. Mop floor one time. A few floor tiles.. Dots.
19. Take the chilled stock and the stocks just drained into freezer.
That should be all for day 20.. Can't really remember what else I did.. I consulted chef about the life of being a chef cause I don't wanna regret anything.. The one thing that I know and find out is that the stress level is higher than now.. We'll be meeting all kinds of chefs, facing different personalities customers.. At production where there isn't really any time constraint, feeling stress is not a good sign.. I need to find someway to reduce stress.. Eat more ice cream! :P I asked her about executing certain recipes, she told me that I was doing a good job, and that really make my day a better one! I will try my best! To get my dream job :) I'm so glad that I made this my first choice ^^ Kitchen is where I belong~
Stress and injuries are expected in this industry.. For me, I've scald myself quite a few times.. Now my finger hurts and my wraist has a ugly scar.. :( Sigh. Its evidence of training.. Haha. End of day 20. 3 more days to be in the production team..
Day 19
The 1st operation day.
Basically, today, we did nothing but stocks and more stocks. Mirepoix and more mirepoix. And maybe something a little different. We make the tortilla for tomorrow.. And it can be considered a failure. Cause they fall apart after taking out from the pan, if not burnt. -.-"
We made alot of stock and picage.. As we fail the tortilla, we had to make them again on Tues. Sad. But after 2 days, I can say I master the art of cutting mirepoix and cooking stocks. Seriously, besides these 2 plus the tortilla, we didn't do anything else..
Oh yes. How can I forgot? Food tasting! We tried the dory al'ordy or whatever the name is and the pork cutlet. Haha. The dory is cooked just nice. Perfect colour and taste.. Thy pork.. I don't really like it.. Kinda dry and raw? We sat at the family table and share the two plate of one portion food. There's 15 of us. Haha.
Really. Nothing much except the fact that I was sous chef again and got scolded for more than 20times and got called by the chef for more than 30times. I got a new name. Daffine. Haha. At least it sound nice.. Hehe. Never mind, I know its me that she's calling so doesn't really matter? Another chef call my name which sounds like dolphin. Haha! So cute.
Stocks, mirepoix and tortilla sums up Monday. I'm having Monday blues.. Cause that is the day where I become the sous chef. Sobs. I'm so not looking forward to that sous chef part. But I get to learn more than the rest when I got scolded for checking things, ensuring memebers work fast and asking questions that sound a little stupid.. Haha. At least I clear my doubts so ITS OKAY!
Its quite hectic during 10.15 to 2pm.. Cause that is the operation hours of sugarloaf. Chef don't even have time to check on us. From after briefing, we're on our own. I'm in charge, but I not sure what to do.. After lunch, the chef is more free then she spot check on us. And I got scolded for the untidiness of the stations. And for cutting the mirepoix the whole day!
At the end of the day, I wrote down the duties for the sous chef tomorrow on the white board and went to lock the doors..
During debrief, she says that we did so many stocks and mirepoix, even when we close our eyes we can execute them perfectly.. The way she says is really funny.. Haha. But quite true, we really practiced alot.. Haha. She also mention something which makes me very interested in..
The academy is expanding! The restuarant will be bigger by 2times! The skills kitchen will expand out too! So everybody can have a station of their own, most probably.. Then the condo next door, some of the rooms will be converted to classrooms! And there will also be a toilet upstairs! No more going all the way down just to use the washroom. The best part is, next year during October, our course will have a degree course! Yeah! And we, have the advantage and higher chances of getting into it. :) This is the first time you will hear me say that I'm interested to further my studies. Hehe. I was hoping to start work once I graduate.. Hmmm.. There might be a change of plan now..
They also have plans for the students to do their intern in school and get paid! Wow. So if I can't go overseas, doing in school also quite cool. Although we have the advantage, the space is still limited. However, after asking who want to be a chef after graduation, only 5 of us (including me) raise hands. Its kind of a good thing to me cause less competition. Hehe. But chef say to us, can we survive in the industry for 5years.. Later we found a rich guy/girl and get married then forget all about being a chef. Haha! Sound like a fairytale.. Though these kind of thing is really unpredictable, but, I don't think it will happen to me anyway..
This is a long and tiring day.. Although we only do 3 tasks, its not as easy as you think.. Removing fats from chickie, boiling, strain, cool in ice bath, transport to chiller. -.-" Everytime go in, sure feel a little difficult to breathe and when I come out, my specs fog. Once I put a trolley in, then it got stucked. I almost fell. What a day!
Basically, today, we did nothing but stocks and more stocks. Mirepoix and more mirepoix. And maybe something a little different. We make the tortilla for tomorrow.. And it can be considered a failure. Cause they fall apart after taking out from the pan, if not burnt. -.-"
We made alot of stock and picage.. As we fail the tortilla, we had to make them again on Tues. Sad. But after 2 days, I can say I master the art of cutting mirepoix and cooking stocks. Seriously, besides these 2 plus the tortilla, we didn't do anything else..
Oh yes. How can I forgot? Food tasting! We tried the dory al'ordy or whatever the name is and the pork cutlet. Haha. The dory is cooked just nice. Perfect colour and taste.. Thy pork.. I don't really like it.. Kinda dry and raw? We sat at the family table and share the two plate of one portion food. There's 15 of us. Haha.
Really. Nothing much except the fact that I was sous chef again and got scolded for more than 20times and got called by the chef for more than 30times. I got a new name. Daffine. Haha. At least it sound nice.. Hehe. Never mind, I know its me that she's calling so doesn't really matter? Another chef call my name which sounds like dolphin. Haha! So cute.
Stocks, mirepoix and tortilla sums up Monday. I'm having Monday blues.. Cause that is the day where I become the sous chef. Sobs. I'm so not looking forward to that sous chef part. But I get to learn more than the rest when I got scolded for checking things, ensuring memebers work fast and asking questions that sound a little stupid.. Haha. At least I clear my doubts so ITS OKAY!
Its quite hectic during 10.15 to 2pm.. Cause that is the operation hours of sugarloaf. Chef don't even have time to check on us. From after briefing, we're on our own. I'm in charge, but I not sure what to do.. After lunch, the chef is more free then she spot check on us. And I got scolded for the untidiness of the stations. And for cutting the mirepoix the whole day!
At the end of the day, I wrote down the duties for the sous chef tomorrow on the white board and went to lock the doors..
During debrief, she says that we did so many stocks and mirepoix, even when we close our eyes we can execute them perfectly.. The way she says is really funny.. Haha. But quite true, we really practiced alot.. Haha. She also mention something which makes me very interested in..
The academy is expanding! The restuarant will be bigger by 2times! The skills kitchen will expand out too! So everybody can have a station of their own, most probably.. Then the condo next door, some of the rooms will be converted to classrooms! And there will also be a toilet upstairs! No more going all the way down just to use the washroom. The best part is, next year during October, our course will have a degree course! Yeah! And we, have the advantage and higher chances of getting into it. :) This is the first time you will hear me say that I'm interested to further my studies. Hehe. I was hoping to start work once I graduate.. Hmmm.. There might be a change of plan now..
They also have plans for the students to do their intern in school and get paid! Wow. So if I can't go overseas, doing in school also quite cool. Although we have the advantage, the space is still limited. However, after asking who want to be a chef after graduation, only 5 of us (including me) raise hands. Its kind of a good thing to me cause less competition. Hehe. But chef say to us, can we survive in the industry for 5years.. Later we found a rich guy/girl and get married then forget all about being a chef. Haha! Sound like a fairytale.. Though these kind of thing is really unpredictable, but, I don't think it will happen to me anyway..
This is a long and tiring day.. Although we only do 3 tasks, its not as easy as you think.. Removing fats from chickie, boiling, strain, cool in ice bath, transport to chiller. -.-" Everytime go in, sure feel a little difficult to breathe and when I come out, my specs fog. Once I put a trolley in, then it got stucked. I almost fell. What a day!
Monday, May 18, 2009
Weekends
Weekends, nothing much actually.. Just slacking, relaxing..
Lunch I didn't cook cause I'm still asleep. Haha.. This applies to both days. :P
I cooked for dinner on both days..
Sat menu is: Carbonara with honey ham, button mushrooms and minced meat. (My 1st attempt!)
Ingredient
spaghetti <300g>
Lunch I didn't cook cause I'm still asleep. Haha.. This applies to both days. :P
I cooked for dinner on both days..
Sat menu is: Carbonara with honey ham, button mushrooms and minced meat. (My 1st attempt!)
Ingredient
spaghetti <300g>
mushroom, ham, meat, up to you ^^
1 bottle of carbonara sauce
1. Boil the spaghetti for about 4mins or until it is translucent.
2. Cut ham and mushroom into slices.
3. Saute the ingredients until minced meat is cooked, ham and mushrooms lightly browned. You can choose to saute together or separately.
4. When the spaghetti is ready, portion it.
5. Heat the sauce.. Add spaghetti to it. Mix well so that will absorb the sauce..
6. Place the spaghetti onto a plate. Add ham, mushroom and meat, mix well. (reserve some for garnish) *Using a tongs will be easier
7. Garnish and serve while its hot!
This is my carbonara with extra sauce.. :P According to the response, I've execute it well :)
For sun.. Dinner was like breakfast..
I made pancakes, served with honey.. Then sandwich with ham and egg.. Haha! There wasn't anything left in the fridge and I was lazy to go out to buy more ingredients.. I've spent the whole day watching boys over flowers.. XD I'm addicted to the show as well as the songs ^^I also make potato chips but shallow frying slice potatoes.. Quite successful but not crispy enough.. So have to use fork to eat. Haha.
I'm so excited about the operation day that I couldn't fall asleep until 1am in the morning.. Oh ya, I went to bed on sat at around 4am in the morning.. Too busy watching the show.. Hehe XD
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