Day 50 - 52: PM PM PM...

Past few days have gone quickly as I’ve had all PM shifts and they were busy but spread out nicely. Triple PM’s means I slept in everyday. 

Today was stock take, the very boring cataloging of stock, which means counting every oyster and weighing salmon and vegetable portions.

I got to help out in pastry for first time since I’ve worked there, didn’t do very much but it was good to stand where I could actually feel the air con.

Splits the next two days then Wednesday and Thursday off.

Day 48-49:Australia Day...

Our nations public holiday.. Great weather and good food what more could you ask for? Embracing the Aussie tradition staff lunch today was BBQ! Sausage sizzle burgers and chips!

January brings the Aus Open to Melbourne and with it many great athletes Donovans’ was graced today by a tennis legend Mr Roger Federer who came in today with family and friends and enjoyed a great Australia day lunch.

Service was smooth over the last 2 days. Busy but still nothing like crazy Christmas.
My weekend is back to Wednesday – Thursday for the next two weeks, before school starts on the 8th. I do wonder what the next few months will be like and what new things will be coming my way.

Day 46-47: Long day in Larder.

Saturday 23rd was a nervous day for me. I ran larder with two new apprentices who just started 3-4 weeks ago, with me the only one who had been there the longest out of the 3 of us. The whole night I felt paranoid and kept thinking something would go wrong. The night progressed at a nice pace we pulled through with no major fuck ups which made me extremely happy though the whole process drained me more than a normal day, when I’m not in charge.  

Sunday I let the one of the new larder apprentices call with the help of the Sous Chef, while I cooked. Being rewarded with steady Sunday lunch was much appreciated. With two splits coming up over Australia day long weekend I didn’t need any major dramas.

Day 44-45: Thursday – Friday

Pretty smooth.. No dramas. Nice day.. Got myslef a new phone. hopefully pretty pics will be coming your way soon. 

Bonding in the section. the 5 of us are getting to know each other better, everyone seems relaxed and things are progressing nicely.Donovans kitchen is a great place very relaxed yet serious environment where theres respect barely any dramas and fun at all at the same time. 

I do love it here!

Day 43-44: Not Much Goin On..

So its day 43-44. Lunch has slowed down to only 40ish people a day. Yesterday Lou Richards came in to eat with Sam Newman for lunch and that was the only highlight to the whole day.

Tonight was my PM shift of the week, was one of the fastest I’ve had. I finally cooked again it was the first time in probably 2 weeks. I’ve just been spending my entire time calling and making up salads.

I’m on staff meals tomorrow, couldn’t order in 20ish duck legs for my red duck curry because it would be to expensive so I guess ill just say its duck and use chicken!

Restaurant Review: Oriental Teahouse (Little Collins)

Oriental Teahouse is the business of Tea entrepreneur David Zhou who also owns the highly successful 1 hat restaurant David’s in Prahran. The teahouse chain started in 1993 on Chapel Street and now has branches at Chadstone and Little Collins in the city.

Last Month I had the privilege of attending my girlfriend’s aunt’s birthday at Oriental Teahouse on Little Collins Street. Though the event was fun and the modern Zen décor was inspired, the food at the venue could have been much better.

The Deluxe Banquet Dinner started with a Chicken and Corn soup which was pretty good though lacking a bit of pepper. Next was up was San Choi Bao which had a very heavy on the mushroom vegetarian taste to it, this was served with a nicely cooked but tasteless fried squid.

 

The next dish had me excited only because I hadn’t had Yum Cha in a very long time. The trio of dumplings consisted of a Prawn Dumpling, Crystal Prawn Dumpling and a Baby Pea Leaf Dumpling which were great. This was followed by Peaking Duck and Crispy Shredded Steak which was my favorite dish of the night.

We finished with Pan Fried Salmon and Fried Rice that was very plain and borderline dry. On the upside some of the cold teas were very nice especially the raspberry and lime.

Overall the food was a let down, though service, atmosphere and company was good which made up for the less than appetizing dishes. 

Address: 378 Little Collins Street Melbourne
Reservation: (03) 9600 4230
Website:http://www.orientalteahouse.com.au/

Hours: Open Mon - Sat 10AM - Late. Sunday 10AM - Late Afternoon

 

Day 39 - 42: The Calling Kid..

Last few shifts have just zoomed by. I can safely say I can officially call properly now after 3 successful nights with minimum issues, my confidence is growing. Though we haven’t done anything more than 120 people whilst I’ve called but I think I can probably handle it, in the future.

I've taken more responsibilities by doing the prep lists and taking notes of the function duties. Two more weeks and I think I can be totally independent in my section!

Weekend time…

Day 38. Summer Menu...

Ah finally recovered from this damn chest infection. First day back after a longish break kinda. Its day 38 not including the 2 sick days I had to take off last week. Its slowing down now.

Donovans has had a menu change in larder we have a quail salad and a roast vegetable dish. From what I can see around there’s also ribs and asparagus soup and a few other that I haven’t worked out yet.

Endles Shift... Over

After my longest shift since I’ve been at Donovans, 5 Splits over 7 days, my body has finally decided to freak out. Waking up with a massive sore throat, I knew I was getting sick and it was fast.

Even my date to Cutler and Co last night wasn’t 100% enjoyable due to my constant nausea, the food was still excellent through my sickness though.

I do hope to recover a little more before I go in for my PM shift tomorrow.

Day 31 - 32: HAPPY NEW YEAR! and NEW YEAR DAY!

You really have to love this job to do it. NYE and NYD over 750 people have ate at Donovans in two days. Working both shifts 9AM till 11:30PM with only 1 hour break in between. This is painful to anyone who isn’t used to it.

I have one more split tomorrow and then an AM shift on Sunday, hopefully I’ll be able to get a little rest, before more splits on Monday and Tuesday next week. At least I didn’t spend the cross over into 2010 in the kitchen.

Happy New Year Everyone!
Bring on 2010!