Day 69: Crack down

The Sous Chefs are cracking down on larder, since people are leaving they want us to all to learn to be organized and do things the same so when someone fresh comes in the day after who didn’t work the night before they can easily pick up what is going on without being left in the weeds.

Last few days have been pretty good, no bad nights or dramas. Though today we did have a black out because of the dish washer blowing up. But after that it was pretty smooth.

It was the last night of the last 2 chefs that are leaving. It will be so different without them they were the pair who made working interesting and fun.

We have two new people coming in. I hope they will be as good to work with

School Day 2: OHS/Security and BRAISING!

Test wasn’t too bad today though it required a 75% to pass. The paper comprised of a few questions on personal and environmental hygiene, different types of micro organisms, cross contamination, food temperatures and conditions which bacteria thrive.

After the test we watched a few old 90’s styled training videos on OHS teaching how to lift and a little further info on kitchen hygiene and how to clean down work surfaces before we sat down and did a group exercise about the OHS/ Security topic.

Finally with all that out of the way we were given something more down my alley! Next topic BASIC METHODS OF COOKARY! Braising and Stewing!

Seems as though after the test on OHS next week we get to enter the KITCHEN!!

Restaurant Review: Tao's

Few months ago, my parents celebrated their wedding anniversary at a restaurant in Buleen called Tao’s. This restaurant is a hidden secret within the suburbs, situated off the eastern freeway.
Tao’s is a careful modern fusion of east and west cuisines, unlike other restaurants the menu comprises of a selective degustation with 7 courses.

The décor of the restaurant reminds me of a country ski lodge but with subtle hints of Asian inspired furnishings. Dimmed lights and solid wooden tables and romantic pastel colors make the dinning room suited for multiple occasions.

During the end of December a special Christmas/New Year menu was available, which slightly differed from the original.

Golden Egg, Tempura Zucchini Flower,Asparagus and Turkey Summer Roll.

 

Raw Beef Tataki with Red Wine Tomato.

 Seafood salad with Wa-Fu Dressing.

Oysters with Japanese Flavors.

Seafood Bonito Chawan-Mushi.

Creamy Pumpkin Soup with Pinenuts.

Cream of Mushroom Soup with Truffle Oil.

Sour Plum Palette Cleanser.


Marinated Lamb with Miso Cream.

Baked Salmon with King Prawns on Avocado Sauce.

Mexican Spiced Rubbed Grilled Free Range Chicken.

Sizzling Steak with Black Pepper and Mushroom Sauce

Japanese Mountain Vegetable Fried Rice

Vanilla Pannacotta and Green Tea Cheesecake

Entrée appetizers and all the surprises in the middle were amazing, new and refreshing as for the mains they were a let down. Don’t get me wrong a restaurant that delivers on everything else except 1 course 6/7 is alright by me!

 

Address: 201 Bulleen Road Bulleen VIC 3105
Reservation: 03 - 9852 - 0777
Email: taos.restaurant@gmail.com
Website: http://www.taosrestaurant.com.au/

Day 65: Genoise and Birthdays.

This week has been crazy! Every night has been busy with up to 150 covers. Its not even any special occasions just the middle of February.

The knife sharpener came in yesterday I got my 1st cook knife The Furi sharpened. Hopefully I can keep it that way. It is just as sharp it was the day I got it.
 

I also learnt how to make a “Genoise” which is apparently the real name for sponge cake, maybe ill have some time to attempt it this weekend because I was lucky enough to get my girlfriends birthday off this week. So I’m off to get ready…

Day 63 - 64: Farewell Friends..

I’m used to seeing people come and go now and then especially the new ones but this week I found out in 3 weeks 4 of the chef’s are leaving Donovans. The people who have kept me company and made me feel welcome the last 3 months, the ones who have taught me everything I knew about working in a kitchen.

You may think 3 months is nothing but having to spend 12-14 hours with these people in a single day, everyone begins to feel like family. 2 are doing interstate to work 1 is going on a extended holiday and the last, who I spent most of my time with is leaving due to a old back injury.

I don’t know how the kitchen will feel without these personalities that I’ve come to know and love. But I guess will be a challenge with us being down 4 chefs.

School Day 1: Eww...

First day of School at Sofitel Culinary Acadamy. The day started with me waking up at the usual time, but instead of a 20 minute drive in heavy traffic, I had a lovely 10 minute walk in the chilly morning air up a hill to the hotel. 

A teacher came to get us from the meeting point where we got changed at the staff change rooms and proceeded to the class rooms where the usual school stuff happens, attendance blah blah blah..

As we entered the room we were told to go wash our hands and come back, we then put this strange smelling lotion on and washed it off with water. At this point I was thinking this had to lead somewhere as it was super weird. As we came back after washing off the lotion we were told to our hands under a UV lamp or something which showed up strange white specs. These white marks were bacteria! all of us were amazed and instantly felt dirty  

With the point made, we were told we weren’t going to get into the kitchen today but do a module on food hygiene and health and safety within the kitchen, which I thought was pretty understandable start to the semester.

The day was short we got a lunch break then we were handed our staff cards and we were sent home withe the news that the following week is our 1st test on the module we learnt today. 

9AM - 1:30PM short and sweet but i guess it will finish at 4PM or 5PM on a regular day. 

Day 62: VDAY WEEKEND!!

AM on the pass again, today was a lot better, knowing what Head Chef is like to work with and receiving encouragement from everyone telling me that he was the hardest to learn with because that’s just how he taught.

That was my 3 days of unexpected training, after I was grumpy and stressed out as they said I would be. Thank god I was back in Larder for the PM of my split. Did a easy 140, our Quail salad and new style Oysters Kilpatrick are selling like hot cakes.

Finally my weekend on a weekend oh how I’ve been waiting.. My PM after my 3 day break is my real rostered day on the pass CANT WAIT.

Day 60 - 61: Pass Training

The last two days I’ve been put through my pass training. Yesterday was ok, clear explanations of everything going on and instruction on what to do and how to plate dishes as well as how to read the pass dockets on a night with 140 booked. Orders came in normally and spaced out.

Tonight I was on the pass with the Head Chef, which made me nervous and extremely jumpy. He liked to not talk and just made hand gestures which were extremely confusing. What made it worse was the 160 booked all coming at once, I was so confused I had no idea what was going on in Larder and I helped hot entrees put up some sides while stuff was happening everywhere.

It was a very stressful night. It was the first night in a while I wished I could go home early. 

Day 58: Enrollment...

I Had Sofitel Culinary Academy enrollment today. Few big restaurant apprentices’ there from Vue de Monde, Cutler & Co, Jacques Reymond, No. 35, Hotel Windsor. just to name a few.

Had a cool ice breaking exercise today which looked pretty impossible but could be done. The objective was to balance 18 nails on a single nail hammered into wood, without bending the nails or using any type of extra stuff like tape or hair.

 We toured the facilities and OMG the place is massive and confusing a series of tunnels and hallways leading into all kinds of storage areas, kitchens and loading bays. A cool piece of information was that the Sofitel and ANZ towers has a secret sealed tunnel which was originally meant to connect Parliament station to the hotel as a extra entrance, but it was never opened to the public.

Well official first day starts next week, hopefully my uniform gets here.

Off I go for a PM!

Day 57: Bran Nue KNIVES!..

Lost focus today and came up late on two tables, felt crap for the rest of the day. I had it all till I had to remake a custom salad of just iceberg, tomatoes and walnuts. I need to get myself more organized and think ahead. I guess doing really well the last few days before my weekend, got me a little arrogant about my abilities in time management.


On a nicer note I got my new knives and equipment for school! Can't wait to chop a finger off.

Equipment Bag

Equimpent!

Sharp Objects.

Box of the new sharp objects!

All this stuff is required for the Sofitel Culinary Acadamy, along with the uniform embrodied with the school's logo.

Santoku Knife

Day 56: Bullet Dodged or Shafted..?

Was my spotlight taken or did I dodge a bullet? When I came in I was told to run larder and watch whilst the other apprentice, took the bullet for me and took my primary roll on the pass while I observed and learnt from her mistakes.

This proved a good idea in my eyes as I did not want to “go home crying” as one of the Sous Chefs put it. We had 160 in last night and the pace was just right enough to gather myself between tables.

So was my chance to really prove myslef stolen or was I given a better chance?

Day 54 - 55: THIS HEATT....

My normal work week has been turned into a boiling nightmare! Two chefs are sick and I’m working two extra shifts instead of having a weekend on Wednesday – Thursday. Though I do get Friday and Saturday off which is better I suppose. But one of my extra shifts is on the pass tomorrow with the head chef.

Last two days have been hot and challenging. There have been huge oyster orders every night and I worked alone this afternoon. It’s been a busy few days. I’m assuming because of the people left over visiting from the tennis.

I'm feeling super nervous about tomorrow! I guess  I'll tell you how it goes!