First block : Leeukoppie / Silwood school of cookery

Fourth block second half: Ugly Dumpling   Being put here was very unexpected but very much appreciated.i had always wanted to try a different style of cooking from a different region of the world. Ugly dumpling is more Korean based cooking and the flavors are so fresh and different from the rich creamy flavors of French cooking. To a paradox with their name , their dumpling are far from ugly. All the filling and folding of these dumpling are done by hand and that was on prep days which where Tuesday and Wednesday   I was given that task of: Making the filling for the mushroom dumpling and then folding it  Help prep for the other stall  Clean Run the fryer and plate during service hours  I had never worked in a stall before which was an interesting experience non the less. I learnt that aslong as you want something bad enough you can make any situation work for you in the best way. Even thou I was here for a short while , the che...

Taste magazine My first three days will be days I will never forget at this block. So it is Christmas season and the magazine is gearing up for  their Christmas theme issue. When I arrived it wasnt at the headquarters but we were on location at a house my first job after being screened by the doctor was to unpack Props (this will be a recurring job for me ).  Run to and from the house to the truck that we were prepping to get :  Ingredients  Make brown butter  Get pack shot ingredients  Find or clean a problem  Reheat food  At the end of the day we pack up and clean the house we were using and move to the next location and we did this 3 days in  row. It was different compared to my other experience but I was slowly getting the hang of it . After those days we got into more light work it was basically the same thing but at a different magnitude and scale. We had all types of shoots like:  Cover shoots Wine shoots  Biscuit...

Tintswalo Atlantic:  My first block post Covid - 19 epidemic and to say I was nervous would have been a huge understatement. The drive there seemed never ending but my nerves were very much unjustified cause I walked into such a welcoming environment.  I would say I felt so comfortable as it was a small kitchen of just amazing Gents:  Running Pass :Executive Chef Sean Running Fryer/ grill : Tyron Running pots / starters :Dustin  Running pastry section : Samson  I found it absolutely mind boggling that only a hand full of people could run a kitchen with soany options on it but when I got to work with them personal I understood just how good they are at what they do.  So when I arrived I met dustin and decided that I would be working with him on pots and didnt at that moment comprehend just how much work goes into running pots. What my prep duties were (which honestly felt like an ever growing list ) : •making parsnip puree • keeping count of the ...

Epic: Located in Capetown franshoek basically the wine lands of Capetown. Epice is still a rather new restaurant but with veteran chefs from the la colombe team    My first day in the kitchen was very much just a induction day getting to know everyone in the kitchen and getting to settle down in the accommodation provided for us.  I was put on to the pastry section which would be the first time I had worked the section i was rather nervous but excited and the pastry team was absolutely amazing great bunch of people that helped me realise that I actually do enjoy pastry work Okay now down to my daily duties: •It started of with some fine knife work of brunouise pineapple,  red onions , litches and fine chopping some herbs that went into that salsa for the dessert.  • weighed out Welsh rabbit usually a double quantity. •portioned enough brioche for the day. •made a chorizo crumb for the bread course  • cut out , slice perfect circles from the coco...

Silwood School of cookery: 13 of January I was moved to Silwood school of cookery for the second half of my block. Most of the time was spent preparing the school for the First years. •Restocking the freezers and fridges for dems  •Organizing class rooms  We got briefed on what is expected of us on a weekly basis. My first week I was in charge of making breads eg rich rolls and focaccia prepping the rondoval for lunchs. The day before orientation I was put in charge of making a red velvet cupcake and carrot cake with cream cheese icing , and brie rocket bacon and croissants sandwiches on the day. After orientation I was the baking prac student so my responsibility was to help out in the baking kitchen and making sure all the equipment is up to par , helping students and reporting to chef toni. (breakfast muffins and scones prac 1 first year)  Even working a practical I already know but the set of skil...

Leeukoppie : My first block of my second year was at Leeukoppie estate for the Kersner family,  I was working as part of the private chefing team underneath Chef Gary and former silwood student Cassey. With Isis , Otto and Emma also second year students. It was a slow start as we got introduced to staff , briefed on the different dietries and eating habits of the family. Falling into a basic routine of either working morning shift(7am to 2pm) or afternoon shift (2PM until told when to leave).  Didnt receive alot of responsibility at the beginning mainly helped prep for the meals and clean down. After roughly 2 to 3 weeks we helped construct menu ideas , carry out entire meal prep (with guidance) take orders , make orders and handle full stock takes.   Then we got into the busy season which was Christmas to New years and worked non stop to get everything ready it was very exciting.  New years and Christmas came and went so fast, so ...