Day 342 - 343: Happy Mother's Day

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.

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.





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.



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.

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.



Day 282 - 287: Been Busy.

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.

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.

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.

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.

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.

Day 250 - 264: Hello 2011

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.

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.
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.
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.
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.

Day 235 - 249: 3 weeks in a blurr

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.




Here are some pics of what’s been happening.

Day 230 - 234: Better Days.

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.

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 -_-

School Day 33: Final School Day 2011

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.

Day 226 - 229: Farewell Mr. Paramedic

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.

This is the last dish that our most recent departure plated, I took a photo to remember him by. Good luck JH!

Hungry for Hamburgers.

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.