Mothers Day. Need I say anything else, probably one of the busiest days ever, This was definitely the busiest lunch I’ve ever done, though it didn’t feel that bad, it was a painful busy. Doing 200 covers instead of our usual 130-140.
Luckily I prepped up big making mass amounts of everything on Saturday night so I had nothing to do and had a stress free lunch service.
After 20 Chicken Pies, 24 kilos of mussles, 18 portions of squid and 5 litres of corn soup, my day ended with a familiar face, a old chef that recently left returned from his holiday.
Overall a spectacular weekend.
Monday, May 9, 2011
Saturday, May 7, 2011
School Day 37-44 : Thus Far 2011...
* School days 34 - 36 was just theory, team bonding and assignment work.
Its also been 7 weeks since we started at school. First up we did poultry starting with Chicken, learning how to take apart a chicken, then Ballontine (leg) and Gallontine’s (whole bird). From here we went on to Game this started with Quail and Duck, finishing poultry and then moved on to Venison, Kangaroo and Rabbit.
After the mid semester break we started doing seafood, with filleting fish, from small fish like snappers to whole 3kg salmons. Next we moved on to soft and hardshell crabs and squid.
It’s definetly been a lot more hands on this year and with everything that’s been going on at work, it’s been harder to catch up on school work.
Finally School this week was the Canapé function for the graduating year of 2010. All three 2nd year classes created a series of finger foods for a function of 100 people, having the first two classes cook and prep, whilst the 3rd did the service. It was a different experience from our usually daily classes and we got a feel of what it’s like to work at big function places such as function centers and sporting venues.
Its also been 7 weeks since we started at school. First up we did poultry starting with Chicken, learning how to take apart a chicken, then Ballontine (leg) and Gallontine’s (whole bird). From here we went on to Game this started with Quail and Duck, finishing poultry and then moved on to Venison, Kangaroo and Rabbit.
After the mid semester break we started doing seafood, with filleting fish, from small fish like snappers to whole 3kg salmons. Next we moved on to soft and hardshell crabs and squid.
It’s definetly been a lot more hands on this year and with everything that’s been going on at work, it’s been harder to catch up on school work.
Finally School this week was the Canapé function for the graduating year of 2010. All three 2nd year classes created a series of finger foods for a function of 100 people, having the first two classes cook and prep, whilst the 3rd did the service. It was a different experience from our usually daily classes and we got a feel of what it’s like to work at big function places such as function centers and sporting venues.
 |
| Duck Tataki: Pickled Ginger Salsa, Melting Leeks & Ponzu |
 |
| Rabbit Saddle: Carrot Puree, Parsnip & Orange Beurre Blanc |
 |
| Seared Venison Loin: Field Mushrooms, Rosmerry Vinaigrette |
 |
| Crispy Soft Shell Crab: Squid Noodles, Tomato Petals, Tom Yum Broth. |
 |
| Confit Salmon: Chickpea Cream, Pickled Celery, Pommegranate, Apple. |
Friday, May 6, 2011
Day 287 - 341: It's been a while...
Here I find myself proclaiming im not dead and I’m still blogging. The month of March saw us with lower staff than ever. Also during this time we have had the food and wine festival which saw Nigella Lawson and other internationally reknowned guests dine at Donovans for 14 intense days. The Age also made a apperence, closely followed by the grand prix and the recent massive Easter break.
What can I saw with recent change in kitchen positions from all the chef departures I’m in my new section and it has left me so tired and drained that I didn’t really even have time to think about blog posts.
It been a month now since I’ve changed sections and my last blog post, I don’t know how many of you are still reading but, I’m comfortable enough in hot entrée to start writing again.
Here are some memories from the last 50 or so days.
What can I saw with recent change in kitchen positions from all the chef departures I’m in my new section and it has left me so tired and drained that I didn’t really even have time to think about blog posts.
It been a month now since I’ve changed sections and my last blog post, I don’t know how many of you are still reading but, I’m comfortable enough in hot entrée to start writing again.
Here are some memories from the last 50 or so days.
 |
| Warm Salad of Scallops and Autum Veg |
 |
| 4 Tastes: Char Grilled Asparagus with Crumbed 6 Minute Egg. |
 |
| 4 Tastes: Seared Tuna Loin in Black Olive and Tomato Vinaigerette with Radishes & Pickled Cucumber. |
 |
| The Sea of Macroons |
 |
| Areated Choclate Sponge. |
 |
| Nigella Lawson's Autograph to Our Sous Chef a Thank You for a Spectacular Dinner. |
 |
| 4 Tastes: Sumac and Chilli Dusted Deep Fryed Crab with Fresh Lime. |
Subscribe to:
Posts (Atom)