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School Day 55 - 57: A Sticky Date? with Cake?
Published on 2011-08-23 23:16:00
School. Still going with desserts, one of our teachers has stepped down and is going to be the head chef of the Warf Hotel near where the old crown casino used to be.In the last few weeks we’ve learnt some classics, the chocolate fondant with the oozy middle my personal fav a beautiful sticky date pudding, breakfast pastries and croissants and some cake decorating. > read more
Day 393 - 415: Chef De Partie
Published on 2011-08-23 22:59:00
Interesting few weeks have passed again, with the resignation of one of the seniors, sees me up with a promotion to chef de partie, looks like its pasta for me soon. Feeling anxious ? for sure, this section is extremely busy throughout the colder months, and looking after 2 sections while having to communicate with mains while brining up entrees makes this one of the more mentally stressful positions to work in.It was my last week in back section hot entrée, no more squid no more chips, no more [..] > read more
Thursdays @ Café Rosamond with Pierre Roelof.
Published on 2011-08-04 09:06:00
Mango, Thyme, Citrus & Barley. Grape Foam, Apricot Granita, Cucumber, Mint, Dried Pineapple. Dates, Caramel, Cherry, Chocolate. > read more
School Day 50 - 54: Gastro, Meat, No Meat, Test, and Sweets.
Published on 2011-08-04 08:49:00
School? Welll struck down with gastro 1 week, having the flu the next, forgetting to place a meat order, a surprise test and the beginning of the dessert subject. That’s what’s been going down at school. > read more
Day 377 - 392: Opps I Did It Again..
Published on 2011-07-31 08:31:00
Yet another unintentional month goes by. Getting my fourth new partner this month, I’m starting to think there is a curse on my section. Hopefully this one stays a bit longer than 2 weeks. I had a menu change a 2 weeks back getting a Minestrone soup with pesto and gruyeah cheese puffs as well as a clam chowder. The chowder is beautiful and velvety served old school in a sourdough roll. Front section hot entrée got more changes than us, with the ravioli going with a champagne volute, a spin on [..] > read more
School Day 44 - 49: Meat Meat Meat....
Published on 2011-06-29 09:12:00
What’s been happening at school you ask?On to different meats at the moment, we started the subject with a demonstration from chef’s choice, teaching us how to take apart whole animals, such as lamb beef and pork. The demo was very thorough and t > read more
Day 344 - 377: 6th Month Already?
Published on 2011-06-25 10:02:00
Let’s see another month has gone by without a post. I never thought it would be this hard even in the slow season to keep up with the blog. We are back in trouble with kitchen staff running low as we hit the peak of the quiet season it is still a s > read more
Day 342 - 343: Happy Mother's Day
Published on 2011-05-08 10:16:00
Mothers Day. Need I say anything else, probably one of the busiest days ever, This was definitely the busiest lunch I’ve ever done, though it didn’t feel that bad, it was a painful busy. Doing 200 covers instead of our usual 130-140. Luckily I pr > read more
School Day 37-44 : Thus Far 2011...
Published on 2011-05-06 11:50:00
* School days 34 - 36 was just theory, team bonding and assignment work.Its also been 7 weeks since we started at school. First up we did poultry starting with Chicken, learning how to take apart a chicken, then Ballontine (leg) and Gallontine’s (w > read more
Day 287 - 341: It's been a while...
Published on 2011-05-05 22:12:00
Here I find myself proclaiming im not dead and I’m still blogging. The month of March saw us with lower staff than ever. Also during this time we have had the food and wine festival which saw Nigella Lawson and other internationally reknowned guest > read more
Day 282 - 287: Been Busy.
Published on 2011-03-03 07:47:00
Seems like this year I’m very behind on posts, with everything going on and my new responsibility of monthly stocktaking, it seems I barely have time to do a decent post anymore. My phone recently broke and is gone, along with all my photos from th > read more
Day 271- 281: Thanks Mr. Napoli!
Published on 2011-02-23 19:33:00
I’m back and what an amazing holiday it been. It feel like ages since I’ve been at work, new dishes and new people have joined our kitchen ranks, and a very sad departure of a close friend who taught me many things in my year and a bit at Donovan > read more
Day 215 - 220: MY Annual Leave
Published on 2011-02-01 06:42:00
A day before I leave I see my first shift in back section at the deep fryers. This is the next step up, and in light of the New Year we are promised many changes yet again, but first up the new menu changes as seasonal produce starts to end. A Guinne > read more
Day 250 - 214: Hello 2011
Published on 2011-01-13 20:21:00
Merry Christmas and Happy New Year. I know I’m 14 days late but finally after the chaos surrounding the last part of 2010, I can finally sit down and write. The restaurants is back down in numbers booking have more than halved after the new year ce > read more
Day 235 - 249: 3 weeks in a blurr
Published on 2010-12-26 07:25:00
It’s been 3 weeks since I’ve posted anything, I’m still here and alive but the crazy season has really been crazy. Everyone gearing up for Christmas day with all chefs on to get everything ready for 1 massive service of 350 people for lunch, a > read more
Day 230 - 234: Better Days.
Published on 2010-12-09 06:55:00
A light week for me this week only 1 split and a whole lot of PM shifts on the pass. I got to do stock take and learn how to count everything and do all the calculations and paper work behind it. It took almost 3 days but I worked it out and I should > read more
School Day 33: Final School Day 2011
Published on 2010-12-06 07:14:00
Final day of school for 2010 is finally here. The day was full of assessments and re-do for all who failed previous tests in the past. It was a short day, I finished what I did and got to go home, we all went out for drinks n said our goodbyes until > read more
Day 226 - 229: Farewell Mr. Paramedic
Published on 2010-12-04 08:15:00
A stormy week last week when I got back from my weekend, we did some ice/gelatin filtration to get a new technique just to see if it was viable for the summer months. A lobster Consume with prawn dumpling and a buttermilk panna-cotta with almond crum > read more
Hungry for Hamburgers.
Published on 2010-12-03 05:12:00
Nothing beats a home made burger. Everything you'd expect in a burger we had, including a beetroot relish, pesto mayonaise, sunny side up egg. The highlight was beetroot relish cooked in red wine vinegar with sweet onions cooked til tender. > read more
Restaurant Review: The European.
Published on 2010-11-24 08:27:00
For the last few years my usual coffee place has been the European on Spring Street, I started going there because it was just close to where we l lived and they made a decent coffee. The European is just one of those places you go to if u want good > read more
School Day 32: First Aid 3. QUALIFIED FIRST AIDER.
Published on 2010-11-23 19:37:00
Ah third week over and after about 20 revisions of the DRABCD and anti-choking procedures, we are finally and officially first aiders. There’s probably 1 or 2 more weeks of school left after this. Clean and maintain and our test for eggs and farina > read more
Reflection 365: Thanks for a great year!
Published on 2010-11-22 10:25:00
It’s been a year and maybe a little time for reflection. It was 365 days ago on the 18th of November 2009 when the start of my dream and the first step in becoming more than just another Melbourne food fanatic began.52 weeks ago I set foot in my fi > read more