week 6 & 7

Week 6 was exacting due to the increase of the number of incoming tourist, nonetheless it was also an exciting week. This week my routine remained unchanged so did my function in the kitchen. the head chef made it clear to me that i could play with way i present the desserts on the buffet inasmuch as it is beautiful enough to allure customers, of course i was so happy but i guess he only gave that chance due to busyness of that week and also to see if i could use my head relatively to the present increase in pressure and stress. i would say i used my head but i hope i used it well enough.

On wednesdays the restaurant always have something special for the clients, this wednesday it was chicken kebab, of which the kebab is rolled or prepared as per clients request. i was recognised by the chef to stay at that position, my job was mainly place the vegetable according to the client's preference into the wrap and the chicken then wrap it up .

Week seven was fun but tiring due to the sudden drop in the number of incoming customers. however it was fun i had the opportunity to learn how to make rice pudding and also a typical spanish dessert called crema catalana the recipe is similar to creme patissier i think the proportion of cornstarch is what makes the major difference. it is usually served cold and with the top surface bruleed .