Day 271- 281: Thanks Mr. Napoli!

I’m back and what an amazing holiday it been. It feel like ages since I’ve been at work, new dishes and new people have joined our kitchen ranks, and a very sad departure of a close friend who taught me many things in my year and a bit at Donovans. Thank You Mr Napoli! Hope you’re enjoying ur holidays where ever you are.


It seem like my move to hot entrée will be delayed till the next round of kitchen shuffles in March, school has started but nothing interesting yet, just a few assignment and small competencies like talking on the phone.

Day 265 - 270: MY Annual Leave

A day before I leave I see my first shift in back section at the deep fryers. This is the next step up, and in light of the New Year we are promised many changes yet again, but first up the new menu changes as seasonal produce starts to end.

A Guinness braised beef cheek with cumin and parsnip mash.

A modern interpretation of bouillabaisse
A chocolate tasting plate

I take my first annual leave since I started there in a few days, a trip to Phuket and KL to relax and shop. Hopefully I can learn some things whilst I’m there or maybe pick up a few cheap cook books.