tag:blogger.com,1999:blog-16719505266621114762024-03-06T13:45:14.332+11:00The Pantsless Chef.Beginning an epic culinary journey to fulfill a dream.
<br><br>The memoirs of a chef to be...Unknownnoreply@blogger.comBlogger209125tag:blogger.com,1999:blog-1671950526662111476.post-67342335534800272962011-08-24T14:16:00.001+10:002011-08-24T14:17:57.211+10:00School Day 55 - 57: A Sticky Date? with Cake?<span style="font-family: Verdana, sans-serif; font-size: x-small;">School. Still going with desserts, one of our teachers has stepped down and is going to be the head chef of the Warf Hotel near where the old crown casino used to be.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">In the last few weeks we’ve learnt some classics, the chocolate fondant with the oozy middle my personal fav a beautiful sticky date pudding, breakfast pastries and croissants and some cake decorating.</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhke6l2cVsQv0D2BEzv3ZHFVB0iLiYoVJpICN2WZi-5g-CFKsMahgN4nGa-etMMcRPoctThwU4BIw7yN9Ca-pu5fS9wk_K_8F7e541dTMHUv2KnTsc5YQiC65ii3eQ_fpxAAzNoFfajDy_6/s1600/IMG_0696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhke6l2cVsQv0D2BEzv3ZHFVB0iLiYoVJpICN2WZi-5g-CFKsMahgN4nGa-etMMcRPoctThwU4BIw7yN9Ca-pu5fS9wk_K_8F7e541dTMHUv2KnTsc5YQiC65ii3eQ_fpxAAzNoFfajDy_6/s640/IMG_0696.JPG" width="476" /></a></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1671950526662111476.post-15206015371468548062011-08-24T13:59:00.000+10:002011-08-24T13:59:34.117+10:00Day 393 - 415: Chef De Partie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6SnEfh4URp7X_-euGq-X_FVabupaHmbFMgG3pa2owfFAaO6Qh-7BHm5BtVDExCsmz8ttrkPlUg-sDB91zw_FNx1gaafO859fPoOU1yxBpUGJ3e5Zv3B_QcMYnQ58RxFwTAu3yTndZuOR/s200/diolog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6SnEfh4URp7X_-euGq-X_FVabupaHmbFMgG3pa2owfFAaO6Qh-7BHm5BtVDExCsmz8ttrkPlUg-sDB91zw_FNx1gaafO859fPoOU1yxBpUGJ3e5Zv3B_QcMYnQ58RxFwTAu3yTndZuOR/s200/diolog.JPG" /></a></div><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Interesting few weeks have passed again, with the resignation of one of the seniors, sees me up with a promotion to chef de partie, looks like its pasta for me soon. Feeling anxious ? for sure, this section is extremely busy throughout the colder months, and looking after 2 sections while having to communicate with mains while brining up entrees makes this one of the more mentally stressful positions to work in.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It was my last week in back section hot entrée, no more squid no more chips, no more being told what to do. I wanted to move up but with this short notice it makes me scared, I’ve seen people last less than a minute in there and I do doubt my abilities some times, but it’s time to step up. As a good friend said to me recently “go in with confidence and come out with success” thanks </span><i><span style="font-family: Verdana, sans-serif; font-size: x-small;">obi wan natoli!</span></i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1671950526662111476.post-28486186427829465572011-08-05T00:06:00.002+10:002011-08-05T00:07:14.561+10:00Thursdays @ Café Rosamond with Pierre Roelof. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2OUfdNYjM2rL7cECtkxsWzeU0yY1xYf8_LdaUVMePuyQnnafPs-rqcz3fNiRFsMI0ypLFZGLvKuhN_nAh0_5UMn0T7SbB-JEj6Ible_mdWU2wmSbxGbhXYajYsDT7_HdTNbhcQUHhBWJ/s1600/IMG_0605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2OUfdNYjM2rL7cECtkxsWzeU0yY1xYf8_LdaUVMePuyQnnafPs-rqcz3fNiRFsMI0ypLFZGLvKuhN_nAh0_5UMn0T7SbB-JEj6Ible_mdWU2wmSbxGbhXYajYsDT7_HdTNbhcQUHhBWJ/s400/IMG_0605.JPG" t$="true" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango, Thyme, Citrus & Barley.</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHf07nJ0LYrB5Z1CpoNci7iIzOX7PDfYl7diDxHJzic1Cg8AdmlkVdPxourTBhl79F9WknVKsVIDxQkFB8pO0jegsiXQwve-_0U_S0j568uf-5RPmiEUk8tMeh4eh26hiIIs_R_jIfAzek/s1600/IMG_0607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHf07nJ0LYrB5Z1CpoNci7iIzOX7PDfYl7diDxHJzic1Cg8AdmlkVdPxourTBhl79F9WknVKsVIDxQkFB8pO0jegsiXQwve-_0U_S0j568uf-5RPmiEUk8tMeh4eh26hiIIs_R_jIfAzek/s400/IMG_0607.JPG" t$="true" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grape Foam, Apricot Granita, Cucumber, Mint, Dried Pineapple.</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOdhL6LsnYbvfYKS8ZvKlItPG8Upy2PcQ325-g90oJ4o2cBBuGkCV5xoxvobQ9-zhKD0SwISSKOHJKzN6V3eGfsjCZx-o5pIzf49tKJ8rciOeRAqhJ_kvO0FICV1_rmni6R8MqcSDD1dZ/s1600/IMG_0613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOdhL6LsnYbvfYKS8ZvKlItPG8Upy2PcQ325-g90oJ4o2cBBuGkCV5xoxvobQ9-zhKD0SwISSKOHJKzN6V3eGfsjCZx-o5pIzf49tKJ8rciOeRAqhJ_kvO0FICV1_rmni6R8MqcSDD1dZ/s400/IMG_0613.JPG" t$="true" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dates, Caramel, Cherry, Chocolate.</td></tr>
</tbody></table> <div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.urbanspoon.com/r/71/760349/restaurant/Victoria/Collingwood/Cafe-Rosamond-Fitzroy" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Café Rosamond on Urbanspoon" src="http://www.urbanspoon.com/b/link/760349/minilink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 36px; width: 130px;" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1671950526662111476.post-15016181631038911692011-08-04T23:49:00.001+10:002011-08-04T23:49:56.120+10:00School Day 50 - 54: Gastro, Meat, No Meat, Test, and Sweets.<span style="font-family: Verdana, sans-serif; font-size: x-small;">School? Welll struck down with gastro 1 week, having the flu the next, forgetting to place a meat order, a surprise test and the beginning of the dessert subject. That’s what’s been going down at school.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSE6LHjhqQfCj1RyukrfzDFrRXN4l5MOQm0K426rxJoURm4AxampZOF6WHEEwT8nzF-VM10cXJo2emV-WF6BuUkLUPHiHBsJo18gu6BXdPcwkN6C1YWJ7Epnpvititwc9y6CEqMDOPBovZ/s1600/IMG_0556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSE6LHjhqQfCj1RyukrfzDFrRXN4l5MOQm0K426rxJoURm4AxampZOF6WHEEwT8nzF-VM10cXJo2emV-WF6BuUkLUPHiHBsJo18gu6BXdPcwkN6C1YWJ7Epnpvititwc9y6CEqMDOPBovZ/s400/IMG_0556.JPG" t$="true" width="298" /></span></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6H1TZ7GXQtk_b-uucc7-DYjP-o1BZ_XChSl6VGnO9uEJhsliWXYQ6bpIlMgYuZ24ZgiRJQhbWaIzaXV27Ttzxpum1Yp8KO6quq-YhjBQkQG9Z6PfNEKiXrL16g_e0zE3rd43-Y80erHy/s1600/IMG_0563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6H1TZ7GXQtk_b-uucc7-DYjP-o1BZ_XChSl6VGnO9uEJhsliWXYQ6bpIlMgYuZ24ZgiRJQhbWaIzaXV27Ttzxpum1Yp8KO6quq-YhjBQkQG9Z6PfNEKiXrL16g_e0zE3rd43-Y80erHy/s400/IMG_0563.JPG" t$="true" width="298" /></span></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1671950526662111476.post-9210815005668062812011-07-31T23:31:00.002+10:002011-08-05T00:21:10.722+10:00Day 377 - 392: Opps I Did It Again..<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Yet another unintentional month goes by. Getting my fourth new partner this month, I’m starting to think there is a curse on my section. Hopefully this one stays a bit longer than 2 weeks. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">I had a menu change a 2 weeks back getting a Minestrone soup with pesto and gruyeah cheese puffs as well as a clam chowder. The chowder is beautiful and velvety served old school in a sourdough roll. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Front section hot entrée got more changes than us, with the ravioli going with a champagne volute, a spin on gnocci carbonara and a very modern and elegant scallop salad. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">They also received an interesting risotto change using the new truffled brie from calander cheese, which is everything you’d expect it to be fatty creamy and way over the top.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jcu6jOQkBCwAd2mRYVTP2U0XHyAIPPxKvN9UoVF1VK-QcLDLishtbq6YqfOxO-Q3QTRJ-QI5_9TgxY7va_stLx1oNhRhKDeG1BieOgTtZznT7Xp_fwZr509FyukEnaa5gtuY0Bor6z6y/s1600/IMG_0540.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jcu6jOQkBCwAd2mRYVTP2U0XHyAIPPxKvN9UoVF1VK-QcLDLishtbq6YqfOxO-Q3QTRJ-QI5_9TgxY7va_stLx1oNhRhKDeG1BieOgTtZznT7Xp_fwZr509FyukEnaa5gtuY0Bor6z6y/s400/IMG_0540.JPG" t$="true" width="298" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Seared Scallops, Compressed Apples, Cider Burre Blanc, <br />
Mixed Cresses and Hazelnuts.</span></td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim-hwPXVMy0oYVcDNum5zdb1IxsZz1aZWN0X-cnRg8zqAFzcpwfrBWjLcVro3TckwbVsTjIee0L2Qq1-AGKqFAoiedASlyEsnL7Hj87DxbbVOpK7X-qDaLBikGtksR9DaoFmdm0lVrXLk/s1600/IMG_0541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim-hwPXVMy0oYVcDNum5zdb1IxsZz1aZWN0X-cnRg8zqAFzcpwfrBWjLcVro3TckwbVsTjIee0L2Qq1-AGKqFAoiedASlyEsnL7Hj87DxbbVOpK7X-qDaLBikGtksR9DaoFmdm0lVrXLk/s320/IMG_0541.JPG" t$="true" width="239" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Prawn and Scallop Ravioli, Champagne Veloute and <br />
Butterfiled Prawn Cutlets.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4neOf1cYUT4bxF6EYAyyIUxwCekI0HObGmwepZx88Cbl38JkXhpxOgoUNM11ibHpGmoAYuF5QSmA0NseO8YtuEesI5CYoJmy6y-asQveMFCQXbw-xTOJriSfUxuce0oQWtZ31stUihrb/s1600/IMG_0545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4neOf1cYUT4bxF6EYAyyIUxwCekI0HObGmwepZx88Cbl38JkXhpxOgoUNM11ibHpGmoAYuF5QSmA0NseO8YtuEesI5CYoJmy6y-asQveMFCQXbw-xTOJriSfUxuce0oQWtZ31stUihrb/s400/IMG_0545.JPG" t$="true" width="298" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">A goodbye to a Favorite.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOEBC1XPbV1xLCNRAgDfaCP5fqKeLuqRpgzByje9VMTmlgJn3VGGw9nYvY0QrF-uj4KOEEzHYIKs5sawJMO7ZgtZnE07Zxqw9ccY1wlzJbbj8v3v7eIaIoDsQD4MjNTSaRRKPpfN6ot4_/s1600/IMG_0546.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOEBC1XPbV1xLCNRAgDfaCP5fqKeLuqRpgzByje9VMTmlgJn3VGGw9nYvY0QrF-uj4KOEEzHYIKs5sawJMO7ZgtZnE07Zxqw9ccY1wlzJbbj8v3v7eIaIoDsQD4MjNTSaRRKPpfN6ot4_/s320/IMG_0546.JPG" t$="true" width="238" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Hello Winter Warmers.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6uPQmZztnGCOxHWqWvqneB27kjjQDZfPN-oOFwe-U7vjjT6dwsmfCsul18d5_g57tZVV7F6wNP4ub21MG39p9Qpkqo6XqBS4gSBtQD56FG3YHWrCsD5N7O1ViZn9S9-Qyau4WLZvryiI/s1600/IMG_0576.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6uPQmZztnGCOxHWqWvqneB27kjjQDZfPN-oOFwe-U7vjjT6dwsmfCsul18d5_g57tZVV7F6wNP4ub21MG39p9Qpkqo6XqBS4gSBtQD56FG3YHWrCsD5N7O1ViZn9S9-Qyau4WLZvryiI/s400/IMG_0576.JPG" t$="true" width="298" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">mmmM Luxury Bag Cake..</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3demq8TYfMnAOyOINqdHTqLkDKzFqmX-34dZ39LmFQOsd8GmSaQKLToEbn9ROFbGSAxzevnh5ZHVbwqI9IfPpfDI8X7Bal9CU_4R6soWx3z5Zw1L6IzvSm_AdyJ83eaLy9pDF_NrQ3FS/s1600/IMG_0537.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3demq8TYfMnAOyOINqdHTqLkDKzFqmX-34dZ39LmFQOsd8GmSaQKLToEbn9ROFbGSAxzevnh5ZHVbwqI9IfPpfDI8X7Bal9CU_4R6soWx3z5Zw1L6IzvSm_AdyJ83eaLy9pDF_NrQ3FS/s400/IMG_0537.JPG" t$="true" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">A small hope Project.</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-83512085474739809012011-06-30T00:12:00.001+10:002011-06-30T00:13:00.632+10:00School Day 44 - 49: Meat Meat Meat....<span style="font-family: Verdana, sans-serif; font-size: x-small;">What’s been happening at school you ask?</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">On to different meats at the moment, we started the subject with a demonstration from chef’s choice, teaching us how to take apart whole animals, such as lamb beef and pork. The demo was very thorough and taught us where each cut of the meat came from.</span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">The week after we went on the factory tour, then we each got our own legs of lamb to bone out. It wasn’t as easy as the butcher made it look; it actually took a lot of effort and strength to manipulate the leg to get a good cut to cleanly break it down.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">From then we went on and did beef tenderloin and porterhouse. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Then there was EatStreet2011….</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVcr02bWVBGTLHzM_wg_SVpZyr3hbjB6mw8u0LllIlTZh-40gwmddaP0b4LKI9XW2rei6tmeihIuHM0YAb2Hqlws6e8cOvuJVhMlPEl6_nqyZXn_bckov-gVsr8F0J3H_X_JYTTMJNDGW/s1600/IMG_0328.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVcr02bWVBGTLHzM_wg_SVpZyr3hbjB6mw8u0LllIlTZh-40gwmddaP0b4LKI9XW2rei6tmeihIuHM0YAb2Hqlws6e8cOvuJVhMlPEl6_nqyZXn_bckov-gVsr8F0J3H_X_JYTTMJNDGW/s400/IMG_0328.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Grilled Beef Tenderloin: Mash, Butter Poched Turnips and Raddishes, Broad Beans & Bordelaise.</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7FTgbSwrWHXQhOHK9gXRnaCyv2TqUX_iUmaa2QLzuaYbRT2nD5mRQ6c9j_Rpcs6KAjchFQfdo9DVzFSDSGof9ugwJ5y59AljsHyhz4DHcOMUHqq6wwUXbJH-vgU0hqHKpORHH2sNKsb4/s1600/IMG_0412.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7FTgbSwrWHXQhOHK9gXRnaCyv2TqUX_iUmaa2QLzuaYbRT2nD5mRQ6c9j_Rpcs6KAjchFQfdo9DVzFSDSGof9ugwJ5y59AljsHyhz4DHcOMUHqq6wwUXbJH-vgU0hqHKpORHH2sNKsb4/s400/IMG_0412.PNG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Braised Lamb Shank: Confit Leek, Golden Shallots, Parsnip Puree, Baby Beets</span></td></tr>
</tbody></table>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1671950526662111476.post-9580197054394963352011-06-26T01:02:00.004+10:002011-06-30T00:14:25.614+10:00Day 344 - 377: 6th Month Already?<span style="font-family: Verdana, sans-serif; font-size: x-small;">Let’s see another month has gone by without a post. I never thought it would be this hard even in the slow season to keep up with the blog. <br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">We are back in trouble with kitchen staff running low as we hit the peak of the quiet season it is still a struggle to maintain a sufficient amount for us to all get normal 50 hour week. I personally have been on 4 splits, but as an apprentice who gets paid by the hour I don’t really mind.</span><span style="font-family: Verdana, sans-serif;"><br />
<span style="font-size: x-small;"></span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">I’ve been through 2 partners so far in the 4 months I’ve been in hot entrée, and my third is being trained this week.</span><span style="font-family: Verdana, sans-serif;"><br />
<span style="font-size: x-small;"></span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Winter brings a dessert change with a steamed pudding and vanilla lavender mille-feuille on the menu and winter risottos and braised rabbit show cases what’s in season. </span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="239" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2amemUTK_M8hx9VT6p6AMYmuU8EOShBg-x9JQlhvkTE1__HmCuahSyxfJSIcLhFEN0MXT62UY-n0yx3FT50s6tyQsjykbP8j1TYEsqmC5zQEH4kjEwNSRoHFR-ArNDmY_wyTebuLxN6fX/s320/IMG_0360%255B1%255D.JPG" width="320" /></span><span style="font-family: Verdana, sans-serif;"><br />
<span style="font-size: x-small;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYGJd1PgkEcQSilI8M050RyX3yQRSgZGlpOsWVobppp3N0TvnNuqdtz6KGRNeMoEqU0gNLBEMmPgrHnDj4nPEtnJvYaKkqy5IJuwK6c2fn91NI1EVFCtzkoEBjLaH3Gh2lZ6aq-4cnmr6/s1600/IMG_0365%255B2%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="320" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYGJd1PgkEcQSilI8M050RyX3yQRSgZGlpOsWVobppp3N0TvnNuqdtz6KGRNeMoEqU0gNLBEMmPgrHnDj4nPEtnJvYaKkqy5IJuwK6c2fn91NI1EVFCtzkoEBjLaH3Gh2lZ6aq-4cnmr6/s320/IMG_0365%255B2%255D.JPG" width="239" /></span></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-25586800030551128002011-05-09T01:16:00.004+10:002011-05-09T01:17:20.174+10:00Day 342 - 343: Happy Mother's Day<span style="font-family: Verdana, sans-serif; font-size: x-small;">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. </span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">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. </span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">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.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Overall a spectacular weekend.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1671950526662111476.post-62499608026835976552011-05-07T02:50:00.004+10:002011-05-07T13:55:59.831+10:00School Day 37-44 : Thus Far 2011...<span style="font-family: Verdana, sans-serif; font-size: x-small;">* School days 34 - 36 was just theory, team bonding and assignment work.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">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. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">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. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3_mDyqkW2K2O-WqBEqTzm2DwwXCcs4XBOrshsqMYdA4-nyhe8kS1d7qI5IpEdnOvdS6ioSs5SCd9HYQVYh9rjzq_VDOQf6aTxmaHcOauYKUvI_Qkg2ENqJJg5PS8sbU1iMpn8VneJ4zv/s1600/IMG_0132%255B2%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3_mDyqkW2K2O-WqBEqTzm2DwwXCcs4XBOrshsqMYdA4-nyhe8kS1d7qI5IpEdnOvdS6ioSs5SCd9HYQVYh9rjzq_VDOQf6aTxmaHcOauYKUvI_Qkg2ENqJJg5PS8sbU1iMpn8VneJ4zv/s400/IMG_0132%255B2%255D.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Duck Tataki: Pickled Ginger Salsa, Melting Leeks & Ponzu</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QQEWk5-l0Tg1djsGCA5RVPEh6cW66HIcRcHlV0gpiLiyMds7u5l5we2xgde0io_SnoZ-jySnPRQmoz4_KkQIscYyERioLx2xO4F8eNhAEQu09qwbr4HLmufFzWem61oDhpGP7J-FyPJs/s1600/IMG_0159%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QQEWk5-l0Tg1djsGCA5RVPEh6cW66HIcRcHlV0gpiLiyMds7u5l5we2xgde0io_SnoZ-jySnPRQmoz4_KkQIscYyERioLx2xO4F8eNhAEQu09qwbr4HLmufFzWem61oDhpGP7J-FyPJs/s400/IMG_0159%255B1%255D.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Rabbit Saddle: Carrot Puree, Parsnip & Orange Beurre Blanc</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKreJDjpK2LrwnLRpCvCWxWvssgEDU1Sn_4Lxu4QkM9DuVyrquRQMSnj3pJXp-GnQ_vqd4J3p0_7XKxyhQS1l0eAK4C0lsxHntbMyiyk20MAw87_oOloxTJx2eTVQi7VEBHVem8C3-NDiM/s1600/IMG_0163%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKreJDjpK2LrwnLRpCvCWxWvssgEDU1Sn_4Lxu4QkM9DuVyrquRQMSnj3pJXp-GnQ_vqd4J3p0_7XKxyhQS1l0eAK4C0lsxHntbMyiyk20MAw87_oOloxTJx2eTVQi7VEBHVem8C3-NDiM/s400/IMG_0163%255B1%255D.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Seared Venison Loin: Field Mushrooms, Rosmerry Vinaigrette</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_o39rhsn9IoeCmPJkK8TXB0phgVS2UmYm0Jk07aWM2lh9oJHGXJgEe_SZj3E4FiqoiXcr_hA6AywFuulyIWIZoj7lMdkrdGHrbn0p-INBwvFbXT5l7VI_wUPq6kglgS2e66KmmzNddJba/s1600/IMG_0214%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_o39rhsn9IoeCmPJkK8TXB0phgVS2UmYm0Jk07aWM2lh9oJHGXJgEe_SZj3E4FiqoiXcr_hA6AywFuulyIWIZoj7lMdkrdGHrbn0p-INBwvFbXT5l7VI_wUPq6kglgS2e66KmmzNddJba/s400/IMG_0214%255B1%255D.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Crispy Soft Shell Crab: Squid Noodles, Tomato Petals, Tom Yum Broth.</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8UlUKXr22R8539FNM2d4eznXNcaoW3QeVH-YCihn9z9MZorz14rSlp34aG7YtLbDe9BvPeygyyuxUnpLaf_dHgeXABj790R0UWnk54PoFqhyAWsjhBl0C2jJlYhy9PjWEhBbRDH6qPtg/s1600/IMG_0200%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8UlUKXr22R8539FNM2d4eznXNcaoW3QeVH-YCihn9z9MZorz14rSlp34aG7YtLbDe9BvPeygyyuxUnpLaf_dHgeXABj790R0UWnk54PoFqhyAWsjhBl0C2jJlYhy9PjWEhBbRDH6qPtg/s400/IMG_0200%255B1%255D.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Confit Salmon: Chickpea Cream, Pickled Celery, Pommegranate, Apple.</td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1671950526662111476.post-87032298592285752302011-05-06T13:12:00.001+10:002011-05-09T00:13:45.931+10:00Day 287 - 341: It's been a while...<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><span style="font-family: Verdana, sans-serif; font-size: x-small;">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.</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> <a href="http://www.theage.com.au/entertainment/restaurants-and-bars/donovans-20110404-1cxh0.html">The Age also made a apperence</a>, closely followed by the grand prix and the recent massive Easter break. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">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. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">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.<br />
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Here are some memories from the last 50 or so days.</span><span style="font-family: Verdana, sans-serif;"></span> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="298" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxD6nsh8sqfTCpQzpNaoGabkVIxmi2-i4xj2QCSq4ue00lmeov3nAWmUNJvUa2XHdi2SH75MI79g2qAmGe_7bA2hPcucwx3IKMkdREVQFde8AcxsL3Pxy3eB6WxDOTUHfn2rvZPSFG99vv/s400/IMG_0005%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Warm Salad of Scallops and Autum Veg</span></td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="298" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_2ZdGQpWfRb7Rw5e0CK9bMAzOtarxTbNiM4VkgQsPN3XOlIbRUByYw4EogUHbVnsHQ5TzTjZpJGO3Z9q1csZOm-I-HDFgvCsfWY56KS-lXl7jM89XgIAq8wErTiCEtF3gZ43Oe5UaMad/s400/IMG_0070%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 Tastes: Char Grilled Asparagus with Crumbed 6 Minute Egg</span>.</td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="298" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6K9amRsa8_uqyhDQkNMhfcHlNE2-luZZIa7dpf7_oWF6gKiA_XZ31vtO-bJwFfU2pkgdl6dF8umAXHUm6uYGrHrFVlXbu4LXfsi-H8SM3gfOL86rM2OVM9pHnnQeotrqlzuGwCkC5nv7/s400/IMG_0071%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 Tastes: Seared Tuna Loin in Black Olive and Tomato Vinaigerette with Radishes & Pickled Cucumber.</span></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="298" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4fEcG2MibjNBXMH31JH8tFusgjX3j2MC_EPd87Y3tOJWo3gCdaKFpG07UIsSmU918tACBo7MchgRn-RUH1gpF0OI9X0rC4RCP56wcDvg6TtZaKhhlG5tXNCSfhYHQndongsFXk_hf4WR/s400/IMG_0083%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The Sea of Macroons</span></td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrtw910ECB-kep4YSR7EhRdUtdOOQ3bSRZOuzGZME9dZEp2jur7pBO3PESGe1voG1C6CwWeV5NmujWDSh9k1yJBbz41HGDhKOaZKjZQdni-n2DmXEiBNHhex_AfaQ8OJzWgR12xG3DK7D/s400/IMG_0181%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="298" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Areated Choclate Sponge</span>.</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6-MWQqo5O0_3oTLasl5uUuCLAT_3yglcbFTZwmJjzi8VQzDSCbiFlf97V0BjbnBJgXhnFNGPbe-Q9orD6c95ztp1fUBS5H91600Axv4G5TaUq2tz33MK6Cc5kDeXcYj3wX7yxXMcrHCF/s400/IMG_0087%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="298" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Nigella Lawson's Autograph to Our Sous Chef a Thank You for a Spectacular Dinner.</span></td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhqEHF_fUn8PFEf-GjsMRwSTxe3o3eEW43YReDmfFuqZxYmYJdh9at7jl82Y_t4-g3X4ZKQYYd9lz4DvGX3Q-ux963A9RoSpS3qY3UBrBXLCZpuGCxtLDu_RBnxeik80f8LOZ_z9-0vAc/s400/IMG_0101%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="298" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 Tastes: Sumac and Chilli Dusted Deep Fryed Crab with Fresh Lime</span>.</td></tr>
</tbody></table> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhqEHF_fUn8PFEf-GjsMRwSTxe3o3eEW43YReDmfFuqZxYmYJdh9at7jl82Y_t4-g3X4ZKQYYd9lz4DvGX3Q-ux963A9RoSpS3qY3UBrBXLCZpuGCxtLDu_RBnxeik80f8LOZ_z9-0vAc/s1600/IMG_0101%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><br />
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<span style="font-size: x-small;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-87294991058708591332011-03-04T00:47:00.002+11:002011-03-04T00:48:15.197+11:00Day 282 - 287: Been Busy.<span style="font-family: Verdana, sans-serif; font-size: x-small;">Seems like this year I’m very behind on posts, with everything going on and my new responsibility of monthly stocktaking, it seems I barely have time to do a decent post anymore. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">My phone recently broke and is gone, along with all my photos from the last few months I didn’t get a chance to post. But with every bad thing, comes something new and improved. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">A new iphone 4. A bit behind but I finally got there along with the 40% of other mobiles users out there wielding an apple product. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It’s good to see that Adriano Zumbo has gotten his own show on SBS. His creations are truly inspirational and with all the new cooking shows out there, it’s a breath of fresh air that there is something focusing on pastry.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-20405430250377474292011-02-24T12:33:00.001+11:002011-02-24T12:52:11.131+11:00Day 271- 281: Thanks Mr. Napoli!<span style="font-family: Verdana, sans-serif; font-size: x-small;">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.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">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.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-4953912566802351582011-02-01T23:42:00.001+11:002011-02-24T12:32:43.850+11:00Day 265 - 270: MY Annual Leave<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6SnEfh4URp7X_-euGq-X_FVabupaHmbFMgG3pa2owfFAaO6Qh-7BHm5BtVDExCsmz8ttrkPlUg-sDB91zw_FNx1gaafO859fPoOU1yxBpUGJ3e5Zv3B_QcMYnQ58RxFwTAu3yTndZuOR/s200/diolog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="198" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6SnEfh4URp7X_-euGq-X_FVabupaHmbFMgG3pa2owfFAaO6Qh-7BHm5BtVDExCsmz8ttrkPlUg-sDB91zw_FNx1gaafO859fPoOU1yxBpUGJ3e5Zv3B_QcMYnQ58RxFwTAu3yTndZuOR/s200/diolog.JPG" width="200" /></span></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">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. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">A Guinness braised beef cheek with cumin and parsnip mash. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">A modern interpretation of bouillabaisse</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">A chocolate tasting plate</span><br />
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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. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-5806205091669479142011-01-14T13:21:00.001+11:002011-02-24T12:32:10.153+11:00Day 250 - 264: Hello 2011<span style="font-family: Verdana, sans-serif; font-size: x-small;">Merry Christmas and Happy New Year. I know I’m 14 days late but finally after the chaos surrounding the last part of 2010, I can finally sit down and write. The restaurants is back down in numbers booking have more than halved after the new year celebrations. It finally time to relax.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I went and looked back on this time last year; I saw I had double the amount of posts, this just shows that in my beginning few months, I had not worked anywhere near as hard as I had in the following year.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">I’m on my weekend now and my shifts have become standard again with 2 splits early in the week and the rest singles over the weekend. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">It been raining for the last 3 days and very humid and its finally cooled down, glad I wasn’t in the kitchen for those muggy few days. I should be grateful the state of Queensland is totally devastated by the floods it’s amazing yet horrifying to see the conditions up there. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Now I have some time I can finally blog on some of those restaurants that I’ve been to in the last month or 2. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-3221398854271833722010-12-27T00:25:00.003+11:002011-03-04T00:49:42.552+11:00Day 235 - 249: 3 weeks in a blurr<span style="font-family: Verdana, sans-serif; font-size: x-small;">It’s been 3 weeks since I’ve posted anything, I’m still here and alive but the crazy season has really been crazy. Everyone gearing up for Christmas day with all chefs on to get everything ready for 1 massive service of 350 people for lunch, a gingerbread house has been constructed and I’ve worked a 78 hour week for the last 3 weeks. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Here are some pics of what’s been happening. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaidSE5mp-T2fUDyyzeuS_2l1-w3Ed5N9rTQNE8IpE29DQBrH9SswVCt2-b0EdP_PUpnPQVCFpfnZegJQsTnkwTHn2em-X-Anc23B65nFTHB6no5PjQLpscZ30pHZbCmLAZX190bvcdIA/s1600/IMAG0535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaidSE5mp-T2fUDyyzeuS_2l1-w3Ed5N9rTQNE8IpE29DQBrH9SswVCt2-b0EdP_PUpnPQVCFpfnZegJQsTnkwTHn2em-X-Anc23B65nFTHB6no5PjQLpscZ30pHZbCmLAZX190bvcdIA/s320/IMAG0535.jpg" width="191" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CVVPlV_8PDlnIVNOltcEhrxanmAOlxKaY6V5iPASUSXHZEBaH9LSk-JjyLA2QZHbQ2Nj3CQJxF3p5rFsPEbLMvIaji3JeIj-qMDOJSfXJBI1fnquVwT9LJ5JhqpMOROWBmaASu8OUJ2L/s1600/IMAG0536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CVVPlV_8PDlnIVNOltcEhrxanmAOlxKaY6V5iPASUSXHZEBaH9LSk-JjyLA2QZHbQ2Nj3CQJxF3p5rFsPEbLMvIaji3JeIj-qMDOJSfXJBI1fnquVwT9LJ5JhqpMOROWBmaASu8OUJ2L/s320/IMAG0536.jpg" width="191" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpH50e7usTp0HQykjSdBHB1XbWc6fi5vlj6nv9vIvjJxRZ_oYqW4BUeRzJlmXQZmJGwVpHyJPgZruR4nacQvxs2l1skxS90iN5OjdBYCjTSiYdmU7yalIavkVtTPDh-RLV_b0Cnlb4-1k/s1600/IMAG0538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpH50e7usTp0HQykjSdBHB1XbWc6fi5vlj6nv9vIvjJxRZ_oYqW4BUeRzJlmXQZmJGwVpHyJPgZruR4nacQvxs2l1skxS90iN5OjdBYCjTSiYdmU7yalIavkVtTPDh-RLV_b0Cnlb4-1k/s320/IMAG0538.jpg" width="191" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVoL-xPzQHD0vqztP0UxyLA1aYrbsvMQBmqSDAk2cCxKhBloNwt4TUN4uiQVsubAGOrsk-4WvhgNCikKTU8gL66uNu2td0gziIXudom-OK6YjklmfzdKflaq2uDJkIIIbzuR2bCyQBk_8/s1600/IMAG0540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVoL-xPzQHD0vqztP0UxyLA1aYrbsvMQBmqSDAk2cCxKhBloNwt4TUN4uiQVsubAGOrsk-4WvhgNCikKTU8gL66uNu2td0gziIXudom-OK6YjklmfzdKflaq2uDJkIIIbzuR2bCyQBk_8/s320/IMAG0540.jpg" width="191" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-size: x-small;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcRMp53S5SA5t-HZ_uYG_ZhytK7EOflGkj10MD3qpPH9ELWl1jOEI6xLzq1kPSHRFkWNkZS_OGINB4mjDPZIEX8B3CqpWxxSD59ZCOC_cFFIfpiy0HOXLt0lN5jJu10JkoPscvgBK-SIq/s1600/IMAG0567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="238" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcRMp53S5SA5t-HZ_uYG_ZhytK7EOflGkj10MD3qpPH9ELWl1jOEI6xLzq1kPSHRFkWNkZS_OGINB4mjDPZIEX8B3CqpWxxSD59ZCOC_cFFIfpiy0HOXLt0lN5jJu10JkoPscvgBK-SIq/s400/IMAG0567.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
<span style="font-size: x-small;"></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-27138632834502270642010-12-09T23:55:00.001+11:002010-12-09T23:58:15.332+11:00Day 230 - 234: Better Days.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6SnEfh4URp7X_-euGq-X_FVabupaHmbFMgG3pa2owfFAaO6Qh-7BHm5BtVDExCsmz8ttrkPlUg-sDB91zw_FNx1gaafO859fPoOU1yxBpUGJ3e5Zv3B_QcMYnQ58RxFwTAu3yTndZuOR/s200/diolog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6SnEfh4URp7X_-euGq-X_FVabupaHmbFMgG3pa2owfFAaO6Qh-7BHm5BtVDExCsmz8ttrkPlUg-sDB91zw_FNx1gaafO859fPoOU1yxBpUGJ3e5Zv3B_QcMYnQ58RxFwTAu3yTndZuOR/s200/diolog.JPG" width="200" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">A light week for me this week only 1 split and a whole lot of PM shifts on the pass. I got to do stock take and learn how to count everything and do all the calculations and paper work behind it. It took almost 3 days but I worked it out and I should be fine for next months. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Sunday was very busy 155 for lunch and I was just tired for some reason, maybe this crazy hot and stormy weather is getting to me but, I was slower and not focused which got me in some trouble, but overall I got my shit together before service finished. I’ve had better days -_- </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-72455280838243986662010-12-07T00:14:00.000+11:002010-12-07T00:14:50.574+11:00School Day 33: Final School Day 2011<span style="clear: right; cssfloat: right; float: right; font-family: Verdana, sans-serif; font-size: x-small; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurpSY6auYZkGvhxqceEGfyauezntvJO1xRtMgKmsaZXCxNsu_eR-Z8Q0-p1_dvBMROxnEhu7AJBTUt61dIDTUjeP4yuCzqYFSHiswSh6c-UGyak47EWZyJiaL9qc-Ssu03fqPi0WC887H/s320/Culinary%2520Academy%2520logo%2520160w.jpg" /></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Final day of school for 2010 is finally here. The day was full of assessments and re-do for all who failed previous tests in the past. It was a short day, I finished what I did and got to go home, we all went out for drinks n said our goodbyes until February 15th 2011. </span><br />
<div align="center"><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-22265999842451095112010-12-05T01:15:00.004+11:002010-12-09T23:59:55.592+11:00Day 226 - 229: Farewell Mr. Paramedic<span style="font-family: Verdana, sans-serif; font-size: x-small;">A stormy week last week when I got back from my weekend, we did some ice/gelatin filtration to get a new technique just to see if it was viable for the summer months. A lobster Consume with prawn dumpling and a buttermilk panna-cotta with almond crumble and banana consume. I also got to try out a savory sorbet, which was just a tomato tea churned into a icey slurpy, this was pretty disgusting for all those who didn’t expect it to be savory plus it did had a lot of punch. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGpDc2FTlBaXYr87nYyWR05OmiyAH9MPiSaI9nQodFgmIZHmUUhK7J4e9-n0MRGrNg7M1-ktUKhXsskIXdoau9CUCzOj8o4CzDo5DhUi9T7sRPBhGYnLELL190-aSl-zb6Aqyer7BBaFM/s1600/IMAG0531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGpDc2FTlBaXYr87nYyWR05OmiyAH9MPiSaI9nQodFgmIZHmUUhK7J4e9-n0MRGrNg7M1-ktUKhXsskIXdoau9CUCzOj8o4CzDo5DhUi9T7sRPBhGYnLELL190-aSl-zb6Aqyer7BBaFM/s640/IMAG0531.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">This is the last dish that our most recent departure plated, I took a photo to remember him by. Good luck JH! </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1671950526662111476.post-82143517540592129862010-12-03T22:12:00.003+11:002010-12-03T22:23:16.787+11:00Hungry for Hamburgers.<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Nothing beats a home made burger. Everything you'd expect in a burger we had, including a beetroot relish, pesto mayonaise, sunny side up egg. The highlight was beetroot relish cooked in red wine vinegar with sweet onions cooked til tender. </span></div><span style="font-family: Verdana, sans-serif;"><div class="separator" style="clear: both; text-align: left;"><br />
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</div><span style="font-size: x-small;"></span></span><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTaSehZlC5VeBzO2zk6jIby6LxtRXeWi-k5rK1jusVrajX6k8AviowkV4VYDMhUQlmHbwrJkn4ztbOjexVZBh9w0tawi9hrRpAo69UEXIFczC-RN24UDjCangI6HvSeMR2FZQhYQXr55I/s1600/IMG_0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="426" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTaSehZlC5VeBzO2zk6jIby6LxtRXeWi-k5rK1jusVrajX6k8AviowkV4VYDMhUQlmHbwrJkn4ztbOjexVZBh9w0tawi9hrRpAo69UEXIFczC-RN24UDjCangI6HvSeMR2FZQhYQXr55I/s640/IMG_0520.JPG" width="640" /></span></a></div><span style="font-family: Verdana, sans-serif;"><div class="separator" style="clear: both; text-align: left;"><br />
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</div><span style="font-size: x-small;"></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-13407876927881288472010-11-25T01:27:00.006+11:002011-05-07T03:05:12.237+10:00Restaurant Review: The European.<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span><span style="font-family: Verdana, sans-serif; font-size: x-small;">For the last few years my usual coffee place has been the European on Spring Street, I started going there because it was just close to where we l lived and they made a decent coffee. The European is just one of those places you go to if u want good food, service is friendly and the menu changes according to seasonality quite often and everything I’ve tried is tasty. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The food is from all over Europe and sometimes dwindling down to the Mediterranean or Middle East for inspiration, the head chef here is Ian Curly rumored to have a new TV show involving training convicts to cook. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">The view and atmosphere is great, just for a coffee or a romantic dinner in the dimly lit dining room which shouts old school bistro. The supper menu also has a killer croque-monsieur which is very indulgent for a snack after 10PM.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">The night I went n decided to take a few photos I had a light summery salad, for our starter, which was pretty plain, kinda reminded me of a viet coleslaw</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppoZPQaW8Scjy57uQ_a422prVs5P6-vWYM0yafbsCfbwNTn5WEG09rh7Zy0fuL7wTPSwMG-tIMQy7zGeRgVJOTXsb8YwueZ_BRbCIAdWtptGT4dctsWBeTs7og80gUThIuILJRDFy0OF0/s1600/IMG_0086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="476" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppoZPQaW8Scjy57uQ_a422prVs5P6-vWYM0yafbsCfbwNTn5WEG09rh7Zy0fuL7wTPSwMG-tIMQy7zGeRgVJOTXsb8YwueZ_BRbCIAdWtptGT4dctsWBeTs7og80gUThIuILJRDFy0OF0/s640/IMG_0086.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Moreton Bay Bug, Crispy Chicken, Cabbage and Cervil Salad</span></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif; font-size: x-small;"></span> <span style="font-family: Verdana, sans-serif; font-size: x-small;">The mains were definetly one of the highlights of the night, the pasta was the essence of the sea, with the shaved bottarga like crunchy explosions of seawater which contrasted the silky smooth linguini beautifully, and the added acidity crushed tomatoes cut the richness of the sweet sweet crab.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyEyBxzGz00td2tj-wHYX5w4H43GF399lDCLLOaGnUq-OOGdl828-SjnZ0P8Z5OKNz-B26gmdsQBi3_O8ee4x5muozfNLj0lKKGRu1gdeqdfgo6uJWQHF_17gPofEfYuHkY-OX3O-pF2t/s1600/botaraga.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="464" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyEyBxzGz00td2tj-wHYX5w4H43GF399lDCLLOaGnUq-OOGdl828-SjnZ0P8Z5OKNz-B26gmdsQBi3_O8ee4x5muozfNLj0lKKGRu1gdeqdfgo6uJWQHF_17gPofEfYuHkY-OX3O-pF2t/s640/botaraga.jpg" width="640" /></span></a><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">If your looking for a soul warming dish, this is it. the duck pie is the pinicle of high end comfort food. delicious flakey pastry with confit of duck in a rich orange sauce with earthy mushrooms and a few sprigs of watercress makes the perfect pithvier.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBSUy2GmnC5S9Jq62NR5WJdoj4Ayc-aH70-bsK682tPHcRm0QY2NIMq8WSd7F0BLYVyeheM06Y-rqhueu3H3wWyCWA_numPLAl6BB6uoUPEkbmqofgMoWXbYBTMwN4aH_JlVY2-fpI6hH/s1600/IMG_0088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBSUy2GmnC5S9Jq62NR5WJdoj4Ayc-aH70-bsK682tPHcRm0QY2NIMq8WSd7F0BLYVyeheM06Y-rqhueu3H3wWyCWA_numPLAl6BB6uoUPEkbmqofgMoWXbYBTMwN4aH_JlVY2-fpI6hH/s640/IMG_0088.JPG" width="478" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Free Range Duck Pie with Mushrooms and Confit Orange</span></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif; font-size: x-small;">Our desserts were pretty extrodinary also, with a Salted Caramel Parfait with Peanuts and Sour Cream Ice Cream which makes the one at Fenix taste like a salted rubber band. I could eat this everyday. definetly worth a visit to the European just to try this bad boy out.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAHNWr1xe-ZK4EyEduIleHxp37fHNwhxIrx-Se07Cqpgzkxrw9-Iv7Yb6pwbO71_BfUa3vHW0aNlmYQ_JzJYgZtSGSqztgghJCXA7Kk9_AT-6CrZIJXoi-h16pv2EmgShqlHnyT73jTlu/s1600/IMG_0101.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAHNWr1xe-ZK4EyEduIleHxp37fHNwhxIrx-Se07Cqpgzkxrw9-Iv7Yb6pwbO71_BfUa3vHW0aNlmYQ_JzJYgZtSGSqztgghJCXA7Kk9_AT-6CrZIJXoi-h16pv2EmgShqlHnyT73jTlu/s400/IMG_0101.JPG" width="298" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Salted Caramel Parfait with Peanuts and Sour Cream Ice Cream</span></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif; font-size: x-small;">The Apple Creme Brulee was nice and smooth with a sharp crack of burnt sugar which was bitter enough to compliment the underlying tones of calvados. served with a green apple sorbet and old fashioned tea cake that would remind you of your childhood at grandma's</span><br />
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<tr><td style="text-align: center;"><img border="0" height="298" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq1gV2hKErk-gkmPoqvFOHU-FzID6X2A9mrHAinpmNKIiVpD3HaBZhBjMAxZXjFhdsmkSXx-i84TMmwpHUZiBTfHh8k28_M27zBxgkzYBhLy0IzXzmSGuyCUK88P4ERApe3Bg_4zuLuIL/s400/IMG_0099.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Creme Brulee with Green Apple Sorbet and Old Fasioned Tea Cake.</td></tr>
</tbody></table><span id="goog_869209075" style="font-family: Verdana, sans-serif; font-size: x-small;">European is definetly in my top 10 dinning choices in the CBD. Highly recomended whether just for a coffee or a late night snack. Staff is friendly, great views, impressive winelist, and out door dinning area with heaters!.</span><br />
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<a href="http://www.urbanspoon.com/r/71/760657/restaurant/Victoria/CBD/The-European-Melbourne"><img alt="The European on Urbanspoon" src="http://www.urbanspoon.com/b/link/760657/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-8806565504457285042010-11-24T12:37:00.001+11:002010-11-24T12:37:58.496+11:00School Day 32: First Aid 3. QUALIFIED FIRST AIDER.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurpSY6auYZkGvhxqceEGfyauezntvJO1xRtMgKmsaZXCxNsu_eR-Z8Q0-p1_dvBMROxnEhu7AJBTUt61dIDTUjeP4yuCzqYFSHiswSh6c-UGyak47EWZyJiaL9qc-Ssu03fqPi0WC887H/s320/Culinary%2520Academy%2520logo%2520160w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurpSY6auYZkGvhxqceEGfyauezntvJO1xRtMgKmsaZXCxNsu_eR-Z8Q0-p1_dvBMROxnEhu7AJBTUt61dIDTUjeP4yuCzqYFSHiswSh6c-UGyak47EWZyJiaL9qc-Ssu03fqPi0WC887H/s320/Culinary%2520Academy%2520logo%2520160w.jpg" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ah third week over and after about 20 revisions of the DRABCD and anti-choking procedures, we are finally and officially first aiders. There’s probably 1 or 2 more weeks of school left after this. Clean and maintain and our test for eggs and farinaceous.</span><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Then its full time work for me, for a few months at least. There’s a wine function I volunteered for after school today, I spent a shift on the weekend in the kiosk prepping the lobster dish, which was butter poached crayfish with shitake reduction. Other courses had a taleggio risotto with chopped chives, scampi tails with marinated peppers, basil oil and bisque foam and seared duck breast with kumquat butter.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-84146155205054577852010-11-23T03:25:00.009+11:002010-12-03T22:39:48.068+11:00Reflection 365: Thanks for a great year!<span style="font-family: Verdana, sans-serif; font-size: x-small;">It’s been a year and maybe a little time for reflection. It was <strong>365</strong> days ago on the 18th of November 2009 when the start of my dream and the first step in becoming more than just another Melbourne food fanatic began.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><strong>52</strong> weeks ago I set foot in my first job in a commercial kitchen that wasn’t owned by someone in my family. There’s no way I could have imagined that my first job in hospitality would be at a fine establishment such as the iconic Donovans. Here I’ve witnessed the massive staff turnover in hospitality the coming and going of many friends. Even the head chef left. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I experienced first hand the handing over to a new generation, a passing of the torch to the age where technology and science are used in conjunction with passion for a new style of food. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The last year was difficult there were ups and downs, days where I didn’t want to go to work because of the dreaded fear of being the weakest link in a chain of great chefs. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">There were days where I couldn’t wait to see, taste and experience new food, days when I would volunteer to come in on my days off just so I could be a part of something new. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I’ve participated in competitions against my peers from all around Victoria and helped out in a 3rd year competition supporting the best of my school. I’ve had some small cuts and some BIG burns and the scars from each to tell a story of my 1st year in the kitchen. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Well a year on and I know my way around my section Larder like it was the back of my hand. Soon to be on the pass for a while I see on the upcoming time tables and hopefully on to bigger and better sections soon after. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This blog has been a great place to share all my experiences, thanks to all those who are following, thanks for all your support and kind words throughout the year, you’ve followed me as the blog ranked as high as 25th of Urbanspoon, and whilst I been too busy to give close to daily posts. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">What would u guys like to see more of? Recipes? Restaurants? Photos? Tell me and I'll try make it happen. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">You guys rock! All who are following me and all who I currently work with and those who I’ve worked with in the past and present? Thanks for being part of my hopefully long and epic journey! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">And finally a very special thanks to my girlfriend who has been so supportive with my job over the year!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1671950526662111476.post-49514418078372666122010-11-18T02:38:00.000+11:002010-11-23T03:29:56.130+11:00Day 223 - 225: A Year In a Blur.. of SQUID INK?<div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Verdana, sans-serif; font-size: x-small;">What a first day back, front section trouble again. A quick mend with a swap of chefs and in for a long night of stressing out from a surprise staff meal to letting two new chefs run larder, while I watch in horror. </span><br />
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</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Tonight was a record finish for me with all of us staying back to prepare our house chips because the potatoes have become extremely sweet and are hard to fry without them turning black before they actually get crispy. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The week actually becomes blurry after that, few shifts on the pass and more training of new chefs, nothing that eventful but as I reach my 1 year mark at Donovans. Congratulations to me!</span><br />
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<span style="font-family: Verdana, sans-serif;">I actually do remember what happened, remember the squid crackers I was talking about I did get to make them and they did turn out pretty cool. Even though they look like garbage bags and smell like fish they taste like a prawn cracker.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiT7VRI1Z4lrN0lLuXDJG2L5Z22TDcE10BspzDBaEEs0OxarwQ_5Rcwy6nN_VvwShyxWFdg2yycv0h-NxShspCAHe3i4jmjxbdea7PgY7K4oISge0yesuRxUZkqjQWMpTgdMOQvj5l9Dwr/s1600/IMAG0524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiT7VRI1Z4lrN0lLuXDJG2L5Z22TDcE10BspzDBaEEs0OxarwQ_5Rcwy6nN_VvwShyxWFdg2yycv0h-NxShspCAHe3i4jmjxbdea7PgY7K4oISge0yesuRxUZkqjQWMpTgdMOQvj5l9Dwr/s400/IMAG0524.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_681J1roYqKZ5a0TiVd2CE4XnEgpk0UCNTzl4s4xfYhcSPePrtni3SziTdaldm32Qf7lTlY3__wg4wW2jsnLtf0U0p7nr6GqqP6eGKpUvTRKLw-r3APRP6zcFxzRSFeukbR57Ghltrbcq/s1600/IMAG0526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_681J1roYqKZ5a0TiVd2CE4XnEgpk0UCNTzl4s4xfYhcSPePrtni3SziTdaldm32Qf7lTlY3__wg4wW2jsnLtf0U0p7nr6GqqP6eGKpUvTRKLw-r3APRP6zcFxzRSFeukbR57Ghltrbcq/s400/IMAG0526.jpg" width="238" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxG4MMrBJeeazMzY1MT4Czu82etolII3504SGhvOMqs_P2bKUM5lE4SH6Lwv4ocxUA_ugznCP3FDlZLpG1SlkbYmiEAJcP5l2xijSC8Nd20i0A9wPAiUhpMXwd0qKGMQSUlJd4adPxFV7/s1600/IMAG0525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxG4MMrBJeeazMzY1MT4Czu82etolII3504SGhvOMqs_P2bKUM5lE4SH6Lwv4ocxUA_ugznCP3FDlZLpG1SlkbYmiEAJcP5l2xijSC8Nd20i0A9wPAiUhpMXwd0qKGMQSUlJd4adPxFV7/s400/IMAG0525.jpg" width="238" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1671950526662111476.post-83899338670099571082010-11-17T01:00:00.000+11:002010-11-19T01:24:15.076+11:00Mysterious Yellow Fruit of My Childhood...<span style="font-family: Verdana, sans-serif; font-size: x-small;">Seriously does anyone know what this fruit is? I used to eat them when i lived in the eastern suburbs but I never knew what they were called, kinda like a wild apricot maybe? PLEASE SOMEONE TELL MEE!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZY_7qy8CnCzTQn-zI8h1xn37ocNCYVM5DYe5bz0Sr0S3g0kFjlObf06tg-tZ0AONpRDpTc2jMzZZVEVwWjZp_BD2COjUjVj4JRm0A26_wM4HNuxrOGDJCDBadU1SndsSBzxb8SBQhe1v/s1600/IMG_0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="478" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZY_7qy8CnCzTQn-zI8h1xn37ocNCYVM5DYe5bz0Sr0S3g0kFjlObf06tg-tZ0AONpRDpTc2jMzZZVEVwWjZp_BD2COjUjVj4JRm0A26_wM4HNuxrOGDJCDBadU1SndsSBzxb8SBQhe1v/s640/IMG_0155.JPG" width="640" /></span></a></div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-1671950526662111476.post-34789581274846606432010-11-16T23:46:00.003+11:002010-11-19T01:23:31.466+11:00School Day 31: First Aid 2 so..... Second Aid??<span style="font-family: Verdana, sans-serif; font-size: x-small;">This is our 2nd week of our First Aid Course the week where i get to learn how to bandage my own wounds. This is the lesson i need, not all these myths about butter or ice on burns. it seem the correct procedure is just to run it under cold water and apply burn cream and allow the blister to naturally form and dissipate. <br />
We had some more practice on CPR and even managed to have some fun with the faces of the CPR dummies to make a new friend, Hollow Girl a tribute to KEVIN BACON!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqx3yWRjA5yodb4Syz0U64HOkz30NPnCnqgq0tGZ1OJPbgQL2Kx1ukpjJSYxNUpav2dBDxWZ-jFKqxCflr0v1VgtcXiunjnzf3wJzX1yL2cBecx1YgLd6WbAQWMIpNiOcJB8TaSQYzA8c_/s1600/IMAG0522.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqx3yWRjA5yodb4Syz0U64HOkz30NPnCnqgq0tGZ1OJPbgQL2Kx1ukpjJSYxNUpav2dBDxWZ-jFKqxCflr0v1VgtcXiunjnzf3wJzX1yL2cBecx1YgLd6WbAQWMIpNiOcJB8TaSQYzA8c_/s400/IMAG0522.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freaky...</td></tr>
</tbody></table>Unknownnoreply@blogger.com0