Day 28 - 29. Boxing day and The Call..

Sigh I can’t even attend Boxing Day sales when it wasn’t busy at all! The day started with a lot of cleaning and clearing all the left over’s so we could get our sections back in order which took like 1 hour max. Then we found out there was only 80 booked for lunch, very quiet compared to our usual December bookings.

I found out 2 of the larder chefs had resigned which leaves two of us left. I assume we’ll be getting more in.

I had staff dinner on Boxing Day I took some left over pork chops re-heated them and then roasted off some root veggies left over from Christmas service and made a Turkey Caesar Salad also from left over’s.

Day 29! The end of the Christmas Chaos, a very relaxed day, this was my last shift before my Weekend! I had had a go at calling today, first time since I was put on cooking duty’s I barely scrapped through without any mistakes. Looks like ill be doing a lot more in the near future.

CHRISTMAS DAY!!!!

MERRY CHRISTMAS ALL!!
Christmas Day! 7:30 start, hard work and a successful out come. All the prep and the chaos from the prep team came together and I finally understood what was going on. Christmas day service was a complete change to what we normally do, though somewhat similar to Sunday lunch but on a much bigger scale.

I got there to see a new cool room outdoor and a long line of tables extending the pass by another 5-6 meters creating a pass which was 12 meters or more in length. Stacked on were tubs and tubs of prepped root vegetables waiting to be tossed in duck fat and roasted!

We were briefed on what was going on. I was in charge of the Blini smoked salmon plates which I ended up selling 45 in the end. We made a batch 8 times the size of what we normally make.

Donovans Christmas lunch has been a long tradition with many regulars who attend every year, we have a set menu with over 6 items on each course, which included roast turkey, Carpaccio, tortellini, the signature Bombe Alaska, and trifle.
 
We ended up having around close to 300 during the day which had no hiccups. We finished at 5ish and got to go home and spend time with the family. 

Christmas Eve..

As I expected. Not too busy today, there were three of us on larder so I drew the odd jobs card again. People came in late tonight, the orders started to come in more frequently around nine.

We finished up around 10:45pm! But have to head back in at 7:30am for Christmas day lunch. I wonder how I'll handle that.

Christmas EVE EVE..

OMG! Christmas EVE EVE! It was so very busy tonight full dinner seating of 175. I really hope Christmas Eve will be not as busy. My little flat tire adventure last night plus the crazy heat today didn’t go to well with my concentration. I accidently split a decent amount of water onto hot clarified butter which exploded into flames, freaked the shit out of me!

But on the plus side I came home with a new pet. His name is Stewie he is a small yabbie which I got to take home! I plan to grow him as Homer grew pinchy!

The winds..

Back to work as my pre Christmas weekend comes to a rapid end more quickly than I'd like. My week includes 3 splits, one tomorrow, another christmas eve and on boxing day.


I have a few recipies to upload. Cooked lots during my days off. Some nice salads involving rocket and another involving corn. I'll upload them asap.

One week before hell..

It was a busy split shift on Tuesday as we approach Christmas the time table reveals that I’m working every special day as a split, with my “weekends” reverting back to Monday and Tuesday.

Yesterday was so amazingly hot thank god I was not in the kitchen. After this weekend, ill get another weekend on 21^st and 22^nd. I guess this is where it begins, the hospitality industry taking its toll no public holidays and no real weekends.

 Off to do some Christmas shopping!.

Day 18: Christmas Sausage...

Having the easiest week ever! This is most likely because the hours during Christmas and New Years are going to be hell. But I’m enjoying the peace while it lasts. I helped to make a Duck, cherry and pistachio sausage today, it very festive even in the colors of the ingredients.

Whilst drying out the tomatoes for the tarts I discovered, what I found to be huge mutant of a TOMATO just as big as the bananas delivered this morning. Check out the size of this monstrosity!

Christmas Sausage Recipe...

The Easy Week..

It’s my 4th week now at Donovans. I just came from a small interview and chat with Lee Atkinson from Sofitel Culinary Academy. Found out a little more about that place. The Culinary Academy is the only one of it type in the world. It is beneath the main Sofitel complex and has approximately 80 students. They are part of the Accor Hotel group which gives them a huge buying power and are able to provide better produce for classes.

This week is a relatively easy week. Just had two splits which were day 15 and 16 they were relatively quiet, a nice break in this crazy season. Our next time table hasn’t come out yet. But I’m told we are open pretty much everyday, so no Christmas no boxing day and no new years for me. The girlfriend will NOT be impressed.

But its 4 weeks and I’m still loving it. A lot of people have been coming in and out for trials, maybe ill be joined by some more people. School starts in February on Mondays assuming I’m offered a place at Sofitel.

As for me I’m off to spend my pay and enjoy my “weekend”.

Day 13-14: Croqenbouche...

I find myself driving sleepishly to work this morning, took a shot at one of those “V” energy boost shot things, god they taste bad! Beach road was closed again! I probably should pay attention to the notice board more.

Good AM shift today saw a Croqenbouche get assembled today and also learned to use the pasta machine to roll out sour cream pastry used for the tomato tarts. This thing tasted godly, with a light lemon custard and dark rich bitter sweet toffee holding it together mmMMm. Lunch was smooth just as smooth as last night. I’m on split for the next two days, dreading it but I know that it wont be too bad.

Day 12: Sweet Chanel...

Back at work after the weekend is always painful. My mondayitis is on a Friday sigh indeed. A cake came in today, it was very.. I guess superficial. Those of you who are Chanel fans would love this.

Apparently its from a cake store across from the South Melbourne Market. Called “Let Them Eat Cake”  these guys have made the best bag cake I’ve seen, the icing was flawless, and happy birthday to the lucky girl who got this cake!!

Weekend: The Hunt for HOOKED..

The lazy day out always begins with shopping down the beloved Chapel Street, hearing of a new fish and chip place we set out on a journey to try find HOOKED! Apparently this fish and chipery is a force to be reckoned with. When flake is banned from the menu and hand cut chips fried in Australian cotton seed oil I was ready and willing to try this one out. Unfortunately we didn’t know the address and made an adventure out of it.


Later on we found out hooked was just another block up at 172 maybe next week.

Day 11: Victory x2..

Ah. The long awaited weekend. Day 10. I took on the mayonaise again today and succeeded added the oil in and all 8 liters stayed emulsified. Here's a picture no curdling for me yay! Also cleaned the dreaded grill and I think it was my best attempt ever.

Working Monday and Tuesday was nice, big change from the busy Friday and Saturdays. Things are still pretty over wheliming and the chefs were right you have to love it to do it. It's very hard work they just don't say that.

Day 10: The Staff Meal

I would have loved to have been able to take a picture of my first staff meal but I didn’t get a chance to. I made salt and pepper swordfish with XO mussels. Had a few issues, first I didn’t make enough to feed the 24ish people, which resulted in me asking the hot entrée chef to make some meatballs up. The other problem was that some didn’t eat seafood and the fact that I forgot to check made me feel pretty crappy, I thought I had all bases covered but I didn’t


I’m on again for dinner next Monday. Maybe ill go for something simpler, like a stew or something that everyone can enjoy.

Day 8-9: Split Split..

Mmmm 2 split shifts in a row. god tmr a AM shift then double split again lucky me. the battle scars on my hands are building up nicely, it was a particularly bad day for me. 3 burns on left hand and 1 on forearm, just like in Anthony Bourdain's kicthen confidential i too wish to have hands liek tyrone, my life story on my skin in the form of scars and grubbyness.


I'm so very tired. but im still enjoying work. Nearing the end of my 2nd week now, then another 7 days till pay day. Found out i was cooking staff meal. Choices Choices what will i make..

Day 7: AM-PM

Just home from my AM shift. feel so tired. cant complain now because next 2 days I'll have splits. Im begining to undertsand the calling system now when its slow during lunch, but I have yet to try my it during a busy dinner.


But after some research I think ill decide to go Sofitel Culinary Acadamy, nice and close. suits my lazyness.

Back to work..

Such a quick "weekend" and back to work today. Sigh. not bad though this week shifts seem pretty easy AM, AM, Split, Split, AM. It shouldn't be too hard with some good sleep. Today went well it was quiet so no fuck ups and had a 9-5 felt like the office again.

Well off to chaddy i go to spend the first pay check..

Restaurant Review: Bistro Guillaume

The Crown complex is home to many fine dinning restaurants, with their big brothers either overseas or in a different state, the list of restaurateurs continuing the trend of taking advantage of Melbourne’s laid back lifestyle and love for food continues to grow, starting off with Rockpool, Nobu and GA&S. the latest venture opening some time in 2008 was the 2010 1 hat winner Bistro Guillaume.

The restaurant was built over the old Prada location, with a sexy neutral wood and marble décor with very interesting lighting which looked like upside-down bubble skirts, Bistro Guillaume delivers bistro classics with a modern twist. With the original Head Chef Daniel Southern moving to Comme Bistro Guillaume’s kitchen is now run by Beau Vincent from the Sydney restaurant in Bennelong. 

The service was tight all floor staff were very knowledgeable and polite. The amuse-bouche were potato croquettes with a pimento mayo which were a textual delight a great start to the night. We ordered the snails and a special which like a pork hock rillette with a tartare on the side, both entrees were served with grilled and toasty bread, the hunter valley snails were rich and garlicy drowned in butter as they should be, the pork hock jelly was different but very nice a synergy of textures and good flavours combined for a very interesting entree. 

For mains we had the Beef tenderloin with Paris mash and merlot sauce, Berkshire pork belly with apple puree and the whole roasted Barossa valley chicken and sauce a la chasseur. The pork really stood out, with a beautiful thin layer of crackling and melt in your mouth layer of meat under it, this was by far the best main of the night. The sauce on the tenderloin was rich and bursting with merlot flavor. The chicken roasted to perfection though it is very rich and hard to finish even with two. So order it if you’re really hungry or have more than two people.

 The desserts were the night’s highlights sharing the Crumble du Jour and a Passion fruit pannacotta with passion fruit and citrus. These desserts were amazing the crumble came fresh and piping hot with a perfectly golden crust which broke open to reveal apricots and other winter fruits served with a smooth vanilla ice cream. The pannacotta was smooth and perfectly sour with the very taste of the fruit making your mouth instantly salivate, the pieces of citrus just added to the beauty of this dessert.

Overall the dinning experience was excellent from the service to decor, though the mains could be better, I’d defiantly come again to order entrees and desserts. 

 This is one of the better French restaurants in Melbourne but I would love to go to its big brother in Sydney just to compare. 

 

Day off..

I spent most of today sleeping, I felt so tired when I woke up this morning I don’t even know it was from over sleeping or I just needed more. I guess my body still hasn’t gotten used to the 5 days of work. From being a uni bum to 50 hour a week is a big shock to the system.

I looked up my schooling options today though not in great detail I goggled Sofitel Culinary Acadamy, Willian Angliss and Box Hill Tafe, just to scope things out. It’s a nice day so I guess i’ll get some fresh air and get a copy of the new Gormet Traveller. Il’ll continue the research tomorrow.

Day 5: The Lost Weekend

I love rain, the rain was a nice change to the hot hot weather we’ve been having, plus its good for the drought. Thinking today was not going to be busy despite what they told me about Sunday lunch at Donovans I went in really expecting a cruisy last day of the week. I was wrong!

Morning prep for lunch consisted of portioning vegetables, smoked salmon, squeezing lemon juice, cleaning fish heads to make the stock and a few other things I can’t really remember. Just before our busy lunch we had a fantastic bacon and eggs breakfast.

Lunch was exciting, the difference is on Sundays Donovans have 2 seating of lunch instead of the usual 1, meaning they cook basically until 4PM which is normally used for prep for dinner. I was on the stove again today and almost burnt the bacon the whole experience went rather smoothly but I assume only because of the chef that was on shift with me was very organized and also a great teacher. I finished at 5PM after packing away some oysters and cleaning down the cool rooms.

So that my 1st week down and now for 2 days off. Im looking forward to some catch up sleep.

Day 4: Curdle Chaos

SPLITT SHIFT!# surprisingly I’m not feeling to bad after 12 hours. maybe it was my break in between. But I had fun today. I saw how things didn’t get wasted. I strained a awesome smelling stock which turns out it was made from the left over bones of the roast duck amazing what a little red while and veal stock and some random other ingredients can do.

I got to make 8 liters of mayo which I fucked up. The whole thing split leaving me shattered. Apparently I added the oil to fast and it broke the emulsification, leaving a curdled looking mess. Luckily it was saved by another chef at least it wasn’t a complete waste, learning how to bring it back with more egg yolks and some mustard was interesting.

Anyway to the exciting part I got to be on the stove today. Making Blini (some fat doughnut looking thing apparently its Russian) steaming vegetables and baking some oysters and sautéing some mushrooms. I think I did pretty well only fucked up 2 oysters I forgot about them during a sudden rush at dinner service. I liked it a lot more probably only because I didn’t have to try understanding the calls I was just told what to make and by when.

Day 3: The 1st Friday...

Started at 4PM today and god was that sleep in the best thing in the world. Supposedly it was hot today but I didn’t feel it thought sweet sweet sleep. I walked into the kitchen just a bit over 4. Started with Mirepoix while toasting some Walnuts, did a herd list and cleaned 2 large buckets of oysters, this was all I could manage before diner service started. Three were put in larder today so it was very smooth. I did a few salads plated some oysters and basically watched and learnt how everything worked.

During service I was asked to do a few odd jobs like ice the seafood and cleaned the fridges. It was over before I knew it. Extremely happy when told no grill cleaning today I washed down the larder area then packed away everything and headed home at 10:30.

Day 2: Pain Explained..

The 2nd day was my second split shift. It was a very busy Thursday I was told 170 covers. the day started pretty smoothly no accidents till around midday when I sliced my thumb with a paring knife I did roughly the same jobs but through lunch I found out it would be a real struggle with my lack of experience and only two of us on larder we fell behind on our prep and went through semi rocky into lunch service.

My lunch break was short because of the lack of prep from the night before. I had an hour to bask in the sweltering heat to go grab some nuggets and a coke from Maccas. Dinner service was a real struggle pasty and another chef had to step in and help as we fell behind. I made the mistake of serving salad in a hot bowl. This is where I learnt you should never answer back.

As we finally finished dinner I washed the damn grill again. The 2nd round (1st was the night before) this time I was shown the slow and steady method which worked a little better, I’m not sure my fatigue was getting to me.  Thank god for PM start tomorrow…

That was my 13 hours.

THE GRILL: My arch nemisis. scrubbing it till its  stainless stell silver.

Day 2: Pain..

13 hour pain... I'll type more wen i wake up

Day 2: Part 1

Wow traffic wasn't bad today! Changed my shift so hopefully I can have Saturday night off. Not in that much pain. But I have to fix my sleeping pattern for sure. Well I'll sit and enjoy the sun...

Day 1: Pain....

What a great but painful first day. Let me walk you through it..
Arriving just before 9AM, I filled out a few forms and I was underway. The day started off with a tour of the kitchen sections, larder, hot entrée, mains, grill and pastry as well as the fridges and store rooms.

My first task was to pack away the morning deliveries then clean prep the vegetables used by larder for the day, this and getting to know my colleges took up most of the day till lunch service started. Watching eagerly I tried to learn how their kitchen worked but it was all very overwhelming, after being shown all the task preformed by larder during a service I was told I would be able to participate during dinner.

I took my break at 2:45 and went exploring the area. Resuming my shift again at 5PM. I was taught how to shuck oysters, as this was going to be my responsibility during dinner. After some minor stabs and a little frustration I got the hang on it. Shucking 12 dozen by the end of the night I was told.

By dinner time my fatigue started to get to me, but pushing past the ‘wall’ I managed to work a 11.5 hour shift and survive. Not bad for a first day.
Other minor tasks I preformed were.

• Crusting duck confit
• Assembling salads.
• Prepping herbs.
• Cleaning fish heads.
• Skimming soup.
• Cleaning fridge and grill.

Interview #2: Collins Quarter

Interview 2: Collins Quarter.. Sadly this interview did not happen. Early today I received a call informing me of the rest of my shifts at Donovans. Apparently during my interview I did not grasp meaning that the trial went for a week, whether this is the norm I don’t know. But the time table is pretty reasonable I’m told

Monday – Tuesday: Off
Wednesday: 9AM split
Thursday – Friday: 4PM
Saturday – Sunday: 9AM split

Being committed to my 1st real trial I called Michael Nunn at Collins Quarter and withdrew my application. I apologized for the late notice and informed him of the situation. I went to William Angliss and brought a brand spanking new set of chef whites and checks.

All set for my big day tomorrow!!!

Restaurant Feature: Donovans

Donovans is a iconic beach house restaurant located on the beach front of St Kilda. Once you walk in the décor could remind you of a high class country lodge from the movies. It has retained its two chef hat rating since 2004. The kitchen is run by veteran of the Australian culinary scene Robert Castellani, who has been at Donovans since it was known as the Pavilion. More than a decade later his ethos still remains the same to prepare food “that is pure, as fresh and as untampered with as possible."

Gail and Kevin Donovan are the restaurant’s owners. Between them they bring magnitude of experience from their backgrounds in the culinary industry dating back to the 70’s. Loved by diners and critics and hailed as the perfect hosts, it is said Donavan’s and their floor staff really know how to make each dining experience at their restaurant special.

Hummingbirds..

I walked by this relatively new cute little coffee shop on Flinders Street this morning. It reminded me of one of the nicer days in winter this year, whilst doing the exact same thing I stumbled on to this same cafe with my girlfriend and there we were introduced to a amazing treat named the Hummingbird! Which we loved, inspired I went home and came up with this little recipe.

Intervew #1: Donovans

How was it you wonder? It went great! Arrived a little before 11 had a little look around and the view is as great as they say it is. Donovans is located right on the St Kilda beach front l literally 50 meters away from the water with the dining room facing the same direction giving a beautiful panoramic view of the beach!

Interview went much quicker than expected. Chef Robert Castellani was direct and friendly, a few questions about me and why I liked to cook and a bit of casual chit chat! Then whisked off into the kitchen for a brief tour and I was informed to come in Wednesday 18th of November for a trial!

One down one to go!.

Ring ring again..

As you may have guessed yes it is Michael Nunn from Collins Quarter these chefs sure don't waste time! This is how the corporate world sould work instead of waiting two weeks for a e-mail or phone call!

Well anyway after the same process we arrive at a similar conclusion. Yes that’s right interview #2 at 4PM Tuesday the 17th of November..

Day keeps gettin better!

Ring ring...

Ring Ring Ring Ring.. That is the sound of my iPhone as it vibrates displaying an unknown number. I pick up and to my surprise is Mr Castellani of Donovans. After explaining my situation and passion for cooking and the questioning of my sanity, I successfully landed an interview tomorrow at 11AM

I'm feeling quite happy, this search is going very smoothly so far, and on top of that it's a lovely day! What's there not to be happy about!

Errr..

Realizing that’s its like 2AM. Maybe I won’t call around just yet. Instead I asked two old friends of mine Seek and MyCareer. And they told me….

1: Donovans in St Kilda - Chef Robert Castellani
This beach side restaurant has been around for ages. It has a extraordinary reputation for being a relaxed fine dining experience with breath taking views of the beach and decent but pricey menu.

2: Collins Quarter in CBD - Chef Michael Nunn
Inside the brand new Hyatt hotel block in the Melbourne CBD lays a funky gastro pub owned by Vernon Chalker who also owns Gin Palace and Madame Brussles. Collins Quarter is a popular amongst the after work drinks crowd.

Both looking to take on apprentices for the up coming summer months, they both look good to me! *CLICKS APPLY*

The hunt...

Let’s begin by telling you a bit about myself. I am a 24 year old male from Australia, born and raised in Melbourne and lucky enough to live right in the CBD! I have an Asian background and my family is heavily engrossed in the culinary industry.

I’ve just finished a I.T. degree (hopefully..) so it’s time to pursue my real passion! COOKING! With my backup career soon to be just dusty pieces of laminated paper sitting inside the mail tube it came in on the floor of my bedroom, its time to take a step into the unknown.

We start by taking advantage of the city’s multiculturalism and plethora of decent restaurants. Let’s make some calls!

And off they go...

I’ve never blogged before but I assume it’s just like writing a diary or something. Since I’m on holiday now I’d try anything to keep myself from dying of boredom and I always say I’ll try anything once!

Well I’ve decided to blog on what I love, which is FOOD! GLORIOUS! FOOD! I mean with like 6-ish billion people in the world we all have at least 1 thing in common! We all need to eat! Whether we can afford to or like to is a different story.

I guess this blog will document my journey on becoming a professional chef which is my true goal. But we can have some fun along the way. FUN TIMES! =]