Hello guys ;). I must say that the last week was very fast for me. My chef de partie changed my mise en place position once more , now i am on this Tibia salad. This dish has 34 components and i am doing part of them, but mainly the souces. They have 2 souses - Avocado and Yodada , that i am supposed to do. ALso a parsley vinegret and onion cremat that we prepare for the pastry station. THe hard thing is that i have around 40 minutes to prepare all, because they want to be as fresh as possible so we start doing it as late as possible, right before lunch. SO if i want to have a proper lunch brake i need to be fast now :D. But it is good , i am happy because this souses were the only things i didn't know in our station. I keep on enjoying my time in the restaurant , and still waiting for the 3 months mark to pass , so i can change the station and keep on learning new things. The new week we will have slow start as usual , but Friday, Saturday and Sunday wil be tough. SO guys see you next week . WIsh you good and fun week ;)
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Hello everybody. To be honest this week the hardest one i had in this restaurant. We were fully booked all of the days, having a lot of work and intense moments. In our section we had few problems in the first days ( we need some warm up) but at the end of the day we finished all of the services and all the clients were happy, which is the important part. Saturday and Sunday we made flawless services and our chef and chef de partie were happy with us . They changed my station once again , but only for service. I am still on oyster mise en place, but in service i will be taking part in in the Trufa dish with one of the components. I am happy because there is a big chance to change the mise en place place aswell soon, so i will keep on learning a new things. The incoming week will be fully booked aswell i think. At least tomorrow we willl have 90 person during the day. SO guys wish me luck and here are some photoes i made for you this week.
Hello guys. Sorry i have been gone for 2 weeks, but a lot of stuff we had to organise together with my colleagues. But at the end of the day those 2 weeks were very busy at work. We had a lot of big reservation up to 20 people . After our Chef de partie changed my station the first days were rough for me since i had no idea what exactly i am supposed to do, but in matter of few days i was swimming in my own waters again. Now it will be my third week starting on the oyster dish, which has a photo in internet and I will upload here, so you can see it guys. But now i feel vry confident , i know everybody in the kitchen and all the chefs already. Even we cooked a traditional bulgarian dish for Chef Martin and he liked it a lot. In terms of hanging out with freinds, we had a great party last Sunday in a place that is open only once a month. Besides that we are hanging out in Lasarte most of the times as we are looking for relax most of all. OK guys i need to go to prepare for the incoming week. Take care and ill see you in few days.
Hello guys! This last week was really amazing for me, simply because one of my biggest dreams came true. This week i was doing the service in a 3 michelin star restaurant. And for a first time it went perfect,I am trully amazed by the system and the profesionalism of the chefs working there. And which is the best part of all the chef the partie decided to change my dish so i will learn even more things. Our colueges are very good persons aswell, we have fun in our free days and we support each other during the service. Cant wait the new week to begin.
In my second week of my intership i started feeling more and more confident in the kitchen, even though there is a language barrier everybody around us do their best in order to help us to understand how everything is working. I was assigned to a specific dish and i am responsible for few of the details that it contains. Pictures i cant share with you guys out of respect to the restaurant , but trust me from what I have seen so far the dishes are quite amazing. Also i started to hang out with some of the guys from the restaurant and we were having a great time during the days off. But more about this topic, I will share with you next week.
One new journey for me began. This week was full of travelling, exploring and positive emotions. San Sebastian and Lasarte are very beautiful and organised places. And the restaurant of our intership is trully amazing. I've never seen that big kitchen, that can fit so many people at the same time and you actually have enough space to work. The level of proffesionalism is very high. I am very thrilled for the beginning of the new week, waiting to learn and explore more things. |
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