Hello guys ! I am back again. After 1 month of relaxing , which i think i deserved i am back at school. We started the last Wednesday and it seems like its going to be so much fun this semester. We will make different events in the school such as dinners and lunch services with special themes. Me and my collueges will do our best to bring our Michelin experience in Bulgaria and in our restaurant part which we have in the academy. This week we start planning what is come and i am eager to start and build up the next few months. So from now on ill keep on posting each week , sharing my experience and thoughs. Wish you all amazing week.
0 Comments
So here am I at the airport waiting for my plane, so i can finally go home after 6 months. What i can tell you guys is that i am super proud of myself and happy from the experience. I find it as super usefull and sadisfiying. I came in another country, different culture, foreign language, first ever michelin experience and it was 3 stars and I did my best to keep up with their tempo. At the end of the day what happened is that me and my colueges from CAI were setting the tempo in the restaurant. I dont know if you have red the Culinary Institute posts but we were the best performers in the restaurant. Out of all the 50-60 other stajees in the restaurant, we were the ones smashing the show. I also made some very usefull conections for me in the future. All the chefs wanted our numbers , we kind of recieved a job offer from one of the best chefs right now , one with 8 michelin stars. Martin also wrote us a very nice recomendation letter and when we were leaving he said "Don't tell me bye, because we will see each other soon". You know our last day was full of positive emotions and seeing people showing gratitude for all efford we made is amazing. The people we work with and the chefs made this day unforgetable. All i can say to them is thank you for the amazing experience and thank you for sharing this knowledge with me. I hope you visit this restaurant either as a clients or people actually working in it , because it is one of a kind. I guess this is my last post for now. So i wish you all best of luck and maybe i will see some of you in CAI on October ;)
Hello everybody :). So it is my last week in the restaurant , and i was gone for 2 weeks without posting . Since my last post a lot of interesting things happened. I asked my chef to change me to bakery station , because i have always loved making bread and the breads in this restaurants and nothing else but piece of art. SO he changed me as i asked him. Two weeks i have been in bakery already and i must say i never though that such a bread can exist. The way those breads are made is trully amazing. Also we are out of the service , it is kind of a production zone . We make some of the mice en place of the pastry , but it is quiet as we are not in service and the chef is coming time to time just to check how we are doing. Spending my last 3 weeks in this station is trully amazing for me , as it is relaxing and i can now do nothing else but enjoy and learn new things. So guys as you see it is late and tomorrow the work is waiting for me , i need to go to bed. I am planning of enjoying my last week as much as i can. I hope you will enjoy your week aswell.
Hello everybody :). FINALLY i have assist. This week one of the witers came in pastry station and they out him to help me during the mice and place and service. We had a little bit of a rough start as my spanish dictionary content no more than 50 words only connected to kitchen and his english is totally 0. So it was hard for me to explain him some of the things that he should be carefull with , you know kind of a critical points. At the end with some help by Friday everything was clear and we started gaining some sinergy. I am sure this week we will be totally smashing. I have 4 more weeks and i am looking forward finishing this whole intership , although there is no time for relaxing. I will be working on 150% till the end , I need to prove infront of myself i can handle this level of hard work. ANd yea i have something else to tell you . This week my family came in San Sebastian so i finally saw them after 5 weeks. I am empowered and charged with so much positive energy. So have a nice week see you next week :)
Hello everybody :P. So i have not been upgrading my blog for 2 weeks now but as i previously said i am really overloaded at work at the moment and i spared my free time to get my energy back , so i can keep on pushing at work. But here i am now to share my experience. I am still in the same poisition so and i am handling it perfectly far.My chef is happy with me , which makes me happy aswell. The positive thing about being in the pass , like i am is that i am only working with my chef , my chef de partie and the junior su chef . In the begining it was kind of hard for me , because they are proffesionals at top level and keeping up with their tempo is not the easiest thing to do. But after few days i got used to it and i started working at the same pace like them. Another good new is that i got told i may got changed to another place in my station, so i will learn new things. So i gotta go now to make the prep for the incoming week . Have a nice week guys and have fun :)
Hello guys :) . So its been one more week in pastry, my second in this station. I am feeling more confident about my position as whole week i was alone there, meanwhile it is supposed to be run by 2 people. I managed to run it by myself but i was very close to being late every time. I think the chefs are happy with me so far , even though they are still searching for my mystakes as i am still the new guy there. But so far i like it , it is completely different way of working than my old station- Starters. I also get to see the way of working of another chef, which is quite a usefull experience for me. Apart from the work, I visited a restaurant which doesnt have michelin starts but it is in the guide. It was amazing night, trying out something new and seeing another chef's creation. This week i think new people are coming in the restaurant so i will have a buddy on the pass. Wish you all a good week :)
Hello everybody :). 2 months more left till the end of this adventure. I finally got swaped into another station, as i said i chose pastry. My first week went pretty good, I felt i have been there for few weeks not few days. The pastry chef put me on the pass so during the service i am plating half of the dishes that are going out of this station. The system they use is very interesting. They have 2 passes, one of them is in the front where the chef always stay (and where is my position at the momemt) and the second is inside the station that is used for the rest of the dishes. Also they have a back part that is not involved in plating during service but is providing most of the elements that the plates consist, so basicly we are just putting the things together. THey have plenty of interesting recepies and combinations. I am looking forward the this week to start again so i can keep on learning and improving myself. So guys wish me luck and have a good week
Hello everybody :). As i said the previous time the incoming weeks were hard, maybe the hardest one so far. All day it was fully booked and we have a new record of the most poeple on one service-60. In addition to the fully booked weeks we had people that had to leave at that time , which made it all harder. But at the end of the day all of the tasks were executed at the best possible way and the services were going smooth. In the mice en place i already start teaching one of the new colleagues to make my tasks , which indicates that soon i am moving out of this station. In the service i have been changed again as now i am in charge of setting the royal for the trufa plate, which is very close to the previous task so the transition went very good. I decided that i will not go in meat station as we already have one of my bulgarian friends there that can share all the recepies with me + there is no more space for hardworking people right now. I made the choice to switch to pastry. THey have quite a lot of plates in the tasting menu and all of them incredible. I am eager to learn them all and master all of the techniques. The incoming week 4 new people will come that will probably take our places, so we can finally change and start learning new things again. SO guys i will go , wish you all great week and have fun in the days off :P
Hello everybody :). As you see recently i am not posting each week, for which i want to apologise. The reason for this is because in the restaurant we have too much works the last few weeks , plus we have more responsibilities. From the people that started the season only me and my colleagues are the only one left. All of the others already left , so all the hard mise en place and the more respinsible stuff that should be done are all now on our shoulders. But at the end of the day it has positive impact on us , as we get more organised , working faster and with more precision. I have been here for 3 months already and i can feel that i have grown profesionally. There are also more good news . We start transition to another station- meat station. Already the first of us will start this week there , one more person going next ween , and the rest of us going once more people come in starters station so we can show them our tasks and than go to meat station aswell. This week will be fully booked all days so i am going home to do some ironing and arrenging at home .Wish you good week and have fun :P
HELLO guys , sorry i have been gone for 2 weeks but honestly i had no free time . In the restaurant those were the 2 most busy weeks since we are here. Almost every service it was with 40+ people and the bad thing is that in our station we were 24 people 2 weeks ago and now we are 15 , so you understand that the tempo is much higher in order to cover all the tasks. But there are also a good news. We talked with the human resource director and we will change our station in 2 or 3 weeks. They promised us we can go to meat station, which is amazing. New recepies and techniques we will learn, also we will have the chance to work with new chef de partie. Overall only good things are happening. I have to go, need some ironing to do for the incoming week. Wish you all good and productive week, Bye
|
|