week 4&5

My fourth week was an interesting week indeed, as usual i started at 11 am, had a two hours break at 3:30 and finished at 10 pm. On tuesday i was placed for a while in the cold kitchen to help with the preparation of the salads in addition to my to my other duties which were as usual the preparation of fruits, portioning the pastries and piping the mousses.

i have come to realise that there are quite a number of differences between table service and buffet service. The pressure experienced in a kitchen that offers buffet service is total different, although that's my opinion, i find myself on a higher pressure during mise en place compared to the main service. i also noticed that in buffet service avoiding waste is kind of inevitable due to the avoidance of food shortage. however, in a kitchen that offers buffet service less staffs are required to render the necessary service.

Week five was an awesome week, i had the fortune of working with the pastry chef . Although, we we had a constraint in understanding each other , then i realised all i had to do was just to watch and and follow him closely. Eventually i was opportuned to learn a few things including how to make swiss roll, notwithstanding, i wouldn't say i can make an exquisite swiss roll now.