Roast Vege Salad
Breakfast SaladWeek two is now over at Uni and Ive done two practicals in Kitchen Operations. I must say I am contempt having something very practical to do....over all the theory work, but in saying that there are theory exams for this paper as well as the practical one.
My brigade on Monday was the same as whom I was working with on Thursday night last week. Again I was chef de partie, bit of sense of responsiblity there, and because I am convident and my team was down one member still I was allowed to do my items by myself, one was an assessment item the other I was able to choose which one I made. The Items I made for the Cafe Salads were the Breakfast Salad (which is the final assessment item) and the Roast Vege Salad.
I will semi praise my brigade from Monday for cleaning up everything however I am not overly happy that they did EVERYTHING....when I told them not to touch my station as I had no finished with half my things there....and so when I went to assemble and serve my meal, I had to go and get everything again as they had put it all away!! Arrrggghhh...other than that I was praised for my presentation. Both myself and Zane were the best in presentation and height for our breakfast salads...you could tell who has had expereince in the kitchen...which we both have. My chargrilled veges I felt were a bit over cooked, I have yet to fully master the grill pan, and I now think that the actual roasted veges should have been sliced just so that it presented more better and the height could be help better....but oh well...!
Thursday was our 4th practical, we did Cafe Sandwiches - I arrived to class early, I had taken advantage of the fact I miscalculated the time and ended up being an hour early for uni in the morning! So I took up the time by ironing my uniform and hanging it up in my locker (must remember to take a coat hanger with me next week...for my jacket).....I had popped down to McDonalds for something to eat before my lesson started, I got the $3 Cheesebuger Combo deal with an Apple Pie.....(which also reminds me that I am going to put in a complaint about the cleanliness of Queen Street McDonalds, all very well having a guy out mopping the floors in random places and clearing tables off of rubbish - BUT HE DIDNT WIPE THEM DOWN!!! They all had food crumbs and sauce and other stuff all over them...!) - but yes came back to Uni got into my uniform and into the kitchen - put my name badge on and checked what group I was in and who the Sous Chef was.....and as my suspisions were that morning - I was Sous Chef alone with another girl...I got to work on cleaning and sanitizing my kitchen down....and had it all done before the rest of my group came in - infact before most of the class...
This was my first time being sous chef ok, so I wasnt to know what I was to do for it or anything...its meant to be a team taste between the two who have been selected and we run the kitchen just below the lecturere who would be our Head Chef in other words...! However having completed the safety and health check moreless by myself I soon learnt that my fellow class mate just isnt suited to the kitchen....which I will get to later on...
The items we made were again another assessment item and one other, infact we were meant to do three or four items...only that didnt happen...for a good or well infortunate reason. I was to be Chef de partie of my brigade who were a new lot thank God, but one of the other girls decided to be it, but I ended up taking over anyway...haha not on perpose though I swear its just she wasnt controlling and with my position of being Sous Chef she was meant to have our kitchen under control to the point I could go and do my duties as Sous Chef...I had a higher power over her and a bit more expereince...and everyone gravitates to me for help..which is cool Im good at that...I like explaining and showing...and I felt special that they come to me for help over going to the lecturer...
We made our Classic Club and Pommes Pailles (these are in our final assessment) and then a Coronation Chicken on Sour Dough...being praised for presentation and lovely golden chips/fries - my team and the rest of the class went on their 10 min break...we were infact on a good role tonight compared to last week - half an hour comes and goes and almost an hour later the class starts drip feeding back in - myself and the lecturer were not happy...i wasnt happy that my kitchen was late but also the second sous chef was too! It was unprofessional and we made a point that in the real world this wasnt acceptable as you would have orders coming in and no one would be their to cook or run things...
After this it was pack up - because of the class being late we were unable to complete the rest of the dishes result in a major loss in stock...we had roasted alot of peppers which ended up going to wastage - though Im sure they probably found a use for them the powers that be down stairs would not be happy with that...we were all out and finished by 8.45am which is brilliant thats an hour earlier than last week so we finished 15mins before we were due to finish class!
I did the second safety check - we were down a paring knife in inventory count....but all in all everything was done with a bit of lip from people...I had a debrief with the team and told that though meals came out great and fast - they let it down with being late on their break....the lecturer agreed with me. My second sous chef didnt put in anything she commented to me that she didnt like being bossing and giving rules and managing people...i said to her well you cant pick and choose you have no option you have to...she goes yes i can..i said no you will have people walk all over you milk you and use you.....for being soft and nothing will get done and you wont last in a kitchen at all! She goes my staff will get cookies..I said even with pampering they need rules and guidelines to have everything done....you will not get far in this industry playing kind...!
Looking forward to next week with Baking and I cant remember what the other thing was...!
Must study for my Food Hygiene Certificate...though I already have one! I need to check if it will be acceptable and cross credited.....if its then that means work should ideal and legally have it on their records (which I so know they wont..)
Coronation Chicken on Sour Dough
Classic Club with Pommes Pailles
